Items where Author is "Dwarakanath, C. T."

Varadaraj, M. C. and Keshava, N. and Nirmala, Devi and Dwarakanath, C. T. (1992) Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation. Journal of Food Science and Technology, 29 (6). pp. 344-347.

Venkatasubbaiah, P. and Dwarakanath, C. T. (1988) Evaluation of a new medium for rapid enumeration of yeasts and molds in food. Journal of Food Science and Technology, 25 (1). 4-6,9. ISSN 0022-1155

Venkatasubbaiah, P. and Dwarakanath, C. T. and Naidu, R. V. and Kamala, C. S. (1988) Faecal leucocytes in bacillary dysentery in children. Arogya, 14 (1). pp. 34-37.

Venkatasubbaiah, P. and Dwarakanath, C. T. and Naidu, V. R. and Kamala, C. S. (1987) Clinico-bacteriological investigations on dysentery in children-a hospital study. Indian Journal of Microbiology, 27 (1-4). pp. 43-50.

Keshava, N. and Venkatasubbaiah, P. and Dwarakanath, C. T. (1987) Microbial evaluation of milk based sweets and butter. Arogya, 13 (1). pp. 55-58.

Keshava, N. and Venkatasubbaiah, P. and Dwarakanath, C. T. (1987) RNA as a substrate for the assay of heat stable nuclease of Staphylococcus aureus. Current Science, 56 (14). pp. 720-721.

Venkatasubbaiah, P. and Keshava, N. and Dwarakanath, C. T. (1986) Microbiological evaluation of poultry feeds with special reference to fungal flora. Indian Journal of Microbiology, 26 (3-4). pp. 248-252.

Venkatasubbaiah, P. and Dwarakanath, C. T. and Sreenivasa Murthy, V. (1985) Involvement of yeast flora in idli batter fermentation. Journal of Food Science and Technology, 22 (2). 88-90, 5 ref..

Venkatasubbaiah, P. and Dwarakanath, C. T. (1985) Microbiological quality and growth of Staphylococcus aureus in liquid type of traditional Indian sweets. Journal of Food Science and Technology, 22 (6). 394-397, 9 ref..

Dwarakanath, C. T. and Sreenivasa Murthy, V. (1984) Biochemical activity of staphylococci isolated during bacteriological survey of catering establishments. Journal of Food Science and Technology, 21 (1). 1-5, 23 ref..

Venkatasubbaiah, P. and Dwarakanath, C. T. and Sreenivasamurthy, V. (1984) Microbiological and physico-chemical changes in idli batter during fermentation. Journal of Food Science and Technology, 21. pp. 59-62.

Ramanna, B. R. and Bhat, K. K. and Mahadevaiah, B. and Dwarakanath, C. T. and Dhanaraj, S. and Potty, V. H. and Sen, D. P. (1983) Investigations on large scale preparation and preservation of milk burfi. Journal of Food Science and Technology, 20 (2). 67-71, 14 ref..

Gowramma, R. G. and Mahadeviah, M. and Naresh, R. and Dwarakanath, C. T. and Anandaswamy, B. (1981) Preliminary studies on suitability of flexible packaging materials for packing processed food products. Indian Food Packer, 35 (2). 55-61, 13 ref..

Vijayalakshmi, G. and Dwarakanath, C. T. and Sreenivasa Murthy, V. (1981) Studies on Bacillus cereus contamination of rice and rice preparations. Journal of Food Science and Technology, 18 (6). 231-234, 10 ref..

Suryanarayana Rao, S. V. and Dwarakanath, C. T. and Saraswathi, C. R. (1980) Preparation and microbiological evaluation of bactopeptone from shrimp waste. Journal of Food Science and Technology, 17 (3). 133-136, 17 ref..

Dwarakanath, C. T. and Premalatha, K. and Sreenivasamurthy, V. and Ramesh, B. S. (1979) Prevalance and levels of coliforms, coagulase positive staphylococci and enterococci in catering establishments. Arogya, 5. pp. 37-45.

Dwarakanath, C. T. and Srikanta, S. (1977) Studies on the microbiological quality of traditional Indian sweetmeat products. Journal of Food Science and Technology, 14 (5). pp. 201-204.

Mandokhot, U. and Mayura, K. and Dwarakanath, C. T. (1975) Isolation of Salmonellae from the market meat - a field study. Journal of Food Science and Technology, India, 12 (5). pp. 246-249.

Mayura, K. and Mandokhot, U. V. and Dwarakanath, C. T. (1974) Biochemical activity of staphylococci isolated from raw meats. Journal of Food Science and Technology, India, 11 (6). 274-277, 31 ref..

Dwarakanath, C. T. and Rao, T. N. R. (1971) Studies in the extraction of amylase from mouldy wheat bran. Indian Food Packer, 25 (6). 5-9, 12 ref..

Dwarakanath, C. T. and Sreenivasamurthy, V. and Parpia, H. A. B. (1969) Aflatoxin in Indian peanut oil. Journal of Food Science and Technology (Mysore), 6 (2). 107-109, 6 ref..

Rao, N. N. and Dwarakanath, C. T. and Rao, T. N. R. (1968) Development of pre-digested protein-rich food based on Indian oil seed cakes and pulses. I. Journal of Food Science and Technology (Mysore), 5 (4). 198-201, 6 ref..

Dwarakanath, C. T. and Rayner, E. T. and Mann, G. E. and Dollear, F. G. (1968) Reduction of aflatoxin levels in cottonseed and peanut meals by ozonization. Journal of American Oil Chemists' Society, 45 (2). pp. 93-95.

Nagarathnamma, M. and Dwarakanath, C. T. and Pruthi, J. S. (1964) Changes in the chemical composition of the raw material during the preparation of vinegar. Indian Food Packer, 18 (2). pp. 4-7.

Narayana, K. and Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1964) Studies on pepper oleoresin from pepper rejections. Spices Bulletin, 3 (8). pp. 117-120.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1963) Bacteriological survey of catering establishments. British Food Journal, 65. pp. 146-148.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1963) Chemical analysis of pepper varieties, stalks and husks. Spices Bulletin. pp. 21-26.

Ramachandra Rao, T. N. and Dwarakanath, C. T. and Johar, D. S. (1961) Isolation of yeast strain from Mahua flowers and its use for fermentation studies on the flower extract. Food Science, 10. pp. 88-89.

Ramachandra Rao, T. N. and Dwarakanath, C. T. and Johar, D. S. (1960) Analysis of Piperine by Spectrophotometric Method, Part-1. Proceedings of the Institution of Chemists, 32. pp. 125-129.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1959) Chemical analysis of trade grades and by-products of pepper (Piper nigrum L.). Food Science, 8. pp. 351-352.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1958) Chemical analysis of some varieties of Indian pepper (Piper nigrum L.). Food Science, 7. pp. 285-287.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1958) Production of active dry baker's yeast. Journal of Scientific and Industrial Research, 17A (3). pp. 146-149.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1957) Further studies on red tamarind. Current Science, 26. pp. 394-395.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1957) Production of baker`s yeast. Research and Industry, 2. pp. 298-299.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1954) Acids and sugars in the Kamrakh fruit, Averrhoa carambola Linn. Current Science, 23. pp. 54-55.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1954) Utilization of tamarind pulp. Journal of Scientific and Industrial Research, 13A. pp. 284-286.