| Shidal - A traditional fermented Fishery product of North east India AU Muzaddadi, S Basu NISCAIR-CSIR, India, 2012 | 42 | 2012 |
| “Utilization of Fish Processing Waste: A Waste to Wealth Approach”. V Kumar, AU Muzaddadi, S Mann, R Balakrishnan, K Bembem, Y Kalnar ICAR-CIPHET, Ludhiana, 2018 | 22 | 2018 |
| Seedal-an indigenous fermented fishery product of North-east India AU Muzaddadi, S Basu Fishing Chimes 23 (7), 30-32, 2003 | 21 | 2003 |
| Indigenous technical knowledge associated with disaster management and fisheries related activities in the highest flood affected district (Dhemaji) of Assam, India R Bordoloi, AU Muzaddadi NISCAIR-CSIR, India, 2015 | 20 | 2015 |
| An accelerated process for fermented fish (seedal) production in Northeast region of India AU Muzaddadi, S Basu Indian J. Animal Sci 82 (1), 98-106, 2012 | 20 | 2012 |
| Post-fermentation preservation of Shidal-a fermented fish product of north-east India P Mahanta, AU Muzaddadi Society of Fisheries Technologists (India) Cochin, 2012 | 17 | 2012 |
| Seafood enzymes and their application in food processing AU Muzaddadi, S Devatkal, HS Oberoi Agro-industrial wastes as feedstock for enzyme production, 201-232, 2016 | 15 | 2016 |
| Minimisation of fermentation period of shidal from barbs (Puntius spp.) AU Muzaddadi Society of Fisheries Technologists (India) Cochin, 2015 | 14 | 2015 |
| Naturally evolved fermented fish products of Northeast India (Seedal and Shidal) - A comparative study AU Muzaddadi NISCAIR-CSIR, India, 2013 | 13 | 2013 |
| Effects of salt, sugar and starter culture on fermentation and sensory properties in Shidal (a fermented fish product) AU Muzaddadi, P Mahanta Not Available, 2013 | 10 | 2013 |
| Technology Evaluation And Improvement Of Seedal-An Indegenous Fermented Fish Product Of North East India AU Muzaddadi Central Institute of Fisheries Education; Mumbai, 2002 | 10 | 2002 |
| Traditional knowledge associated with numsing, an ethnic fish product prepared by Mising tribes of Upper Assam, India AU Muzaddadi, T RK, BK Bhattacharjya NISCAIR-CSIR, India, 2013 | 9 | 2013 |
| Microbiological and sensory changes during preparation of seedal-A fermented fish product AU Muzaddadi, S Basu Symposium on Seafood Safety, status and stategies, Society of Fisheries …, 2003 | 9 | 2003 |
| Sanitary condition of Battala Fish Market at Agartala, Tripura and its public health significance R Bordoloi, AU Muzaddadi, S Ganguly Int J Cur Microbiol Appl Sci 3, 176-181, 2014 | 7 | 2014 |
| Microbiological Quality of Rohu (Labeo rohita) Marketed at Agartala (Tripura) and its Public Health Significance R Bordoloi, AU Muzaddadi Journal of aquatic food product technology 22 (4), 380-391, 2013 | 5 | 2013 |
| Extension of shelflife of the fermented fish product, shidal by packaging in glass bottle and low temperature storage P Mahanta, AU Muzaddadi Indian J. Fish 60 (2), 135-143, 2013 | 5 | 2013 |
| Comparative study of seasonal variation in proximate composition and nutritional quality of farmed and wild Indian butter catfish (Ompok bimaculatus) in Tripura India J Pal, HO Verma, AU Muzaddadi Journal of Entomology and Zoology Studies 5 (5), 787-790, 2017 | 4 | 2017 |
| A modified method for the preparation of sukati mas (a traditional fish powder of North-East India) from muwa (Amblypharyngodon mola) P Barman, AU Muzaddadi, UC Goswami, SC Mandal Society of Fisheries Technologists (India) Cochin, 2014 | 3 | 2014 |
| Packing and Transportation of Ornamental Fishes SC Mandal, P Das, BK Kakati, D Barman, AU Muzaddadi Aqua International, 28-31, 2010 | 3 | 2010 |
| Live table fish transportation-a means of innovative value addition in the fish retail markets of Ludhiana, Punjab AU Muzaddadi, T Ahmad, M Monika, SK Nanda Indian Journal of Fisheries 64, 2017 | 2 | 2017 |
