Items where Author is "Asha, M. R."

Sajan Chandrangadhan, Achi and Chetana, R. and Asha, M. R. and Steji, Raphel and Prakash, M. Halami (2024) Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671. Journal of Food Science and Technology, 61 (7). pp. 1411-1415. ISSN 0022-1155

Vedashree, M. and Asha, M. R. and Roopavathi, C. and Madhava Naidu, M. (2020) Characterization of volatile components from ginger plant at maturity and its value addition to ice cream. Journal of Food Science and Technology, 57 (9). pp. 3371-3380. ISSN 0022-1155

Shruti, Pandey and Asha, M. R. (2020) Effect of crystallinity of rice, after iron fortification. Current Nutrition & Food Science, 16 (3). pp. 410-421.

Asha, M. R. (2019) Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties. [Student Project Report] (Submitted)

Shruti, Pandey and Asha, M. R. and Jayadeep, A. (2016) Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi). Journal of Food Science and Technology, 53 (2). pp. 1014-1024.

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Chauhan, A. S. and Vijayendra, S. V. N. and Asha, M. R. and Giridhar, P. (2015) Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development. Journal of Food Science and Technology, 52 (3). pp. 1808-1813. ISSN 0022-1155

Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.

Sundru, Manjulata Devi and Asha, M. R. and Prakash, M. Halami (2014) In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. Journal of Food Science and Technology, 51 (11). pp. 3325-3332. ISSN 0022-1155

Asha, M. R. and Ravi, Ramaswamy and Swapna, Babu Rao Patil and Maya, Prakash (2014) Modified method for preparation of Halubai—an Indian traditional sweet. Journal of Food Science and Technology, 51 (4). pp. 743-749.

Mohammad, Imtiyaj Khan and Asha, M. R. and Bhat, K. K. and Sakina, Khatoon (2011) Studies on Chemical and Sensory Parameters of Coconut Oil and its Olein Blends with Sesame Oil and Palmolein during Wheat Flour-Based Product Frying. Journal of Food Science and Technology, 48 (2). pp. 175-182.

Faiyaz, Ahmed and Asha, M. R. and Asna, Urooj and Bhat, K. K. (2010) Ficus racemosa bark: Nutrient composition, physicochemical properties and its utilization as nutra tea. International Journal of Nutrition and Metabolism , 2 (2). pp. 33-39.

Jagadish, R. S. and Baldev, Raj and Asha, M. R. (2009) Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging. Journal of Applied Polymer Science, 113. pp. 3732-3741.

Jagadish, R. S. and Baldev, Raj and Asha, M. R. (2009) Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging. Journal of Applied Polymer Science, 113. pp. 3732-3741.

Asha, M. R. and Susheelamma, N. S. and Bhat, K. K. (2009) Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product. Journal of Food Science and Technology, 46 (3). pp. 212-216.

Mohammad, Imtiyaj Khan and Asha, M. R. and Bhat, K. K. and Khatoon, Sakina (2008) Studies on Quality of Coconut Oil Blends after Frying Potato Chips. Journal of the American Oil Chemists Society, 85. pp. 1165-1172.

Sathyanarayana Rao, T. S. and Asha, M. R. and Ramesh, B. N. and Jagannatha Rao, K. S. (2008) Understanding nutrition, depression and mental illnesses. Indian Journal of Psychiatry, 50 (2).

Asha, M. R. and Susheelamma, N. S. and Manisha, Guha (2007) Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. International Journal of Food Science and Technology, 42 (6). 669-677 ; 36 ref..

Asha, M. R. (2006) Effect of native and modified starches on quality attributes of selected traditional foods. Doctoral thesis, Central Food Technological Research Institute.

Vijayalakshmi, N. S. and Asha, M. R. and Prema, Viswanath and Indiramma, A. R. and Kumar, K. R. (2003) Storage characteristics of almond milk powder mix packaged in flexible and rigid containers. Journal of Food Science and Technology, 40 (3). 280-284 ; 14 ref..

Susheelamma, N. S. and Asha, M. R. and Ravi, R. and Vasanth Kumar, A. K. (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4). 259-276, 21 ref..

Anupama, Kamath and Asha, M. R. and Ravi, R. and Shanthi, Narasimhan. and Rajalakshmi, D. (2001) Comparative study of odour and GC-olfactometric profiles of selected essential oils. Flavour and Fragrance Journal, 16 (6). 401-407, 13 ref..

Archana, G. N. and Jamuna, Prakash and Asha, M. R. and Nagin, Chand. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 10 (2). pp. 91-101.