Items where Author is "Borse, B. B."

Rajashri, K. and Seema, Mudol and Muthukumar, S. P. and Borse, B. B. (2020) Neuroprotective Effect of Spice Oleoresins on Memory and Cognitive Impairment Associated with Scopolamine-Induced Alzheimer’s Disease in Rats. ACS Omega.

Hafeeza, Khanum and Sheema, Faiza and Sulochanamma, G. and Borse, B. B. (2017) Quality, antioxidant activity and composition of Indian black teas. Journal of Food Science and Technology, 54 (5). pp. 1266-1272. ISSN 0022-1155

Siddharth, P. and Hafeeza, Khanum and Ravi, R. and Borse, B. B. and Madhava Naidu, M. (2016) Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage. Journal of Food Science and Technology, 53 (3). pp. 1670-1678. ISSN 0022-1155

Hafeeza, Khanum and Shanediwan, Alamgir N and Sulochanamma, G. and Borse, B. B. (2015) Effect of Types of Extractions on Antioxidant Activity of Varieties of Black Teas from India. Journal of Experimental Biology and Agricultural Sciences, 3 (1). pp. 37-43.

Priyadarshini, S. and Borse, B. B. (2014) Effect of the Environment on Content and Composition of Essential oil in Coriander. International Journal of Scientific and Engineering Research, 5 (2). pp. 57-65.

Priyadarshini, S. and Anubha, Shukla and Borse, B. B. (2014) Polyhydroxyalkanoates: Role of Ralstonia eutropha. International Journal of Biomedical and Advance Research, 5 (2). pp. 68-76.

Priyadarshi, S. and Anubha, Shukla and Borse, B. B. (2013) Approaches for Biological Improvement of Eco-friendly Crops. Journal of Biological and Scientific Opinion, 1 (3). pp. 243-249.

Hafeeza, Khanum and Sulochanamma, G. and Borse, B. B. (2013) Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content. Journal of Biological & Scientific Opinion, 1 (2). pp. 50-55.

Borse, B. B. and Jagan Mohan Rao, L. (2012) Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters. Journal of Bioequivalence and Bioavailability, 14. pp. 1-16.

Hafeeza, Khanum and Ramalakshmi, K. and Srinivas, P. and Borse, B. B. (2011) Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts. Food and Nutrition Sciences. pp. 1-6.

Pushpa, S. Murthy and Borse, B. B. and Hafeeza, Khanum and Srinivas, P. (2009) Inhibitory effects of Ajowan (Trachyspermum ammi) ethanolic extract on A. ochraceus growth and ochratoxin production. Turkish Journal of Biology, 33. pp. 211-217.

Sulochanamma, G. and Ramalakshmi, K. and Borse, B. B. (2009) Stabilization of flavour volatiles of basil (Ocimum basilicum L.). Journal of Food Science and Technology, 46 (1). pp. 54-57.

Borse, B. B. (2008) Bio-chemical and Technological investigations on tea. PhD thesis, University of Mysore.

Borse, B. B. (2008) Biochemical and technological investigations on tea. Doctoral thesis, Central Food Technological Research Institute.

Borse, B. B. and Jagan Mohan Rao, L. and Ramalakshmi, K. and Raghavan, B. (2007) Chemical composition of volatiles from coconut sap (neera) and effect of processing. Food Chemistry, 101 (3). pp. 877-880.

Borse, B. B. and Kumar, H Vijay and Jaganmohan Rao, L. (2007) Radical scavenging conserves from unused fresh green tea leaves. Journal of agricultural and food chemistry, 55 (5). pp. 1750-4. ISSN 0021-8561

Jagan Mohan Rao, L. and Ramalakshmi, K. and Borse, B. B. and Raghavan, B. (2005) Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.). Food Chemistry, 100 (2). pp. 742-747. ISSN 0308-8146

Verma, Monika and Borse, B. B. and Sulochanamma, G. and Raghavan, B. (2005) Retention of benchmark flavour impact components in encapsulated rose oil. Flavour and Fragrance Journal, 20. pp. 122-126.

Borse, B. B. and Jagan Mohan Rao, L. and Nagalakshmi, S. and Krishnamurthy, N. (2002) Fingerprint of black teas from India: Identification of the regio-specific characteristics. Food Chemistry, 79. pp. 419-424. ISSN 0308-8146

Ramalakshmi, K. and Sulochanamma, G. and Jagan Mohan Rao, L. and Borse, B. B. and Raghavan, B. (2002) Impact of drying on quality of betel leaf (Piper betle L.). Journal of Food Science and Technology, 39 (6). pp. 619-622.