Items where Author is "Govindarajan, V. S."

Article

Govindarajan, V. S. and Sathyanarayana, M. N. (1991) Capsicum — Production,Technology, Chemistry, and Quality. Part V. Impact on Physiology,Pharmacology, Nutrition, and Metabolism; Structure, Pungency,Pain, and Desensitization Sequences. Critical Reviews in Food Science and Nutrition, 23 (3). pp. 435-474.

Govindarajan, V. S. and Shanthi, Narasimhan. (1989) Black pepper-Piper nigrum L. Spice India, 2 (4). pp. 17-29.

Govindarajan, V. S. and Rajalakshmi, D. and Chand, N. (1987) Capsicum - production, technology, chemistry, and quality. IV. Evaluation of quality. CRC Critical Reviews in Food Science and Nutrition, 25 (3). 185-282, 148 ref..

Rajalakshmi, D. and Dhanaraj, S. and Nagin, Chand. and Govindarajan, V. S. (1987) Descriptive quality analysis of mutton. Journal of Sensory Studies, 2 (2). 93-118, 27 ref..

Govindarajan, V. S. (1986) Capsicum - production, technology, chemistry, and quality. II. Processed products, standards, world production and trade. CRC Critical Reviews in Food Science and Nutrition, 23 (3). 207-288, 166 ref..

Govindarajan, V. S. (1986) Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli. CRC Critical Reviews in Food Science and Nutrition, 24 (3). 245-255, 177 ref..

Govindarajan, V. S. (1985) Capsicum - production, technology, chemistry, and quality. I. History, botany, cultivation, and primary processing. CRC Critical Reviews in Food Science and Nutrition, 22 (2). 109-176, 211 ref..

Nagin, Chand. and Govindarajan, V. S. (1985) Paper chromatographic determination of total capsaicinoids in green chillies (Capsicum annuum). Journal of Food Science and Technology, 22 (4). 285-287, 7 ref.. ISSN 0022-1155

Krishna Prakash, M. S. and Habibunnisa, Ms. and Aravinda Prasad, B. and Narasimham, P. and Ananthakrishna, S. M. and Dhanaraj, S. and Govindarajan, V. S. (1985) Storage behaviour and sensory quality of Red Delicious apples of Himachal Pradesh harvested at different maturity stages. Journal of Food Science and Technology, India, 22 (1). 33-37, 10 ref..

Venkatesh, K. V. L. and Dhanaraj, S. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadevaiah, M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1984) Effect of packaging on quality of Sohan Halwa during storage. Journal of Food Science and Technology, 21 (3). 167-171, 8 ref..

Ranganna, S. and Govindarajan, V. S. and Ramana, K. V. R. (1983) Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry. CRC Critical Reviews in Food Science and Nutrition, 18 (4). 313-386, 649 ref..

Krishnaprakash, M. S. and Aravinda Prasad, B. and Krishnaprasad, C. A. and Narasimham, P. and Ananthakrishna, S. M. and Dhanaraj, S. and Govindarajan, V. S. (1983) Effect of apple position on the tree on maturity and quality. Journal of Horticultural Science, 58 (1). 31-36, 10 ref..

Kumar, K. R. and Anandaswamy, B. and Subba Rao, M. S. and Patel, J. D. and Anantha Krishna, S. M. and Govindarajan, V. S. (1983) Evaluation of high density polythene containers for packing distilled liquor. Perfectpac, 23 (2). 20-23, 6 ref..

Ananthakrishna, S. M. and Dhanaraj, S. and Ramakrishnarajan, M. G. and Govindarajan, V. S. (1983) Instrumental quality measures: development, standardization and their correlation to the sensory attributes in apple. Journal of Food Science and Technology, 20 (2). 57-62, 14 ref..

Krishna Prakash, M. S. and Habibunnisa, Ms. and Arvindaprasad, B. and Narasimham, P. and Dhanraj, S. and Ananthakrishna, S. M. and Govindarajan, V. S. (1983) Pre-harvest and post-harvest applications of benlate on control of fungal infections in Golden Delicious apples of Himachal Pradesh. Indian Food Packer, 37 (6). 91-100, 3 ref..

Venkatesh, K. V. L. and Mahadeviah, B. and Dhanaraj, S. and Mahadeviah, M. and Ananthakrishna, S. M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1983) Studies on packaging and storage of Sohan papri. Journal of Food Science and Technology, 20 (5). 209-213, 9 ref..

Govindarajan, V. S. and Narasimhan, S. and Raghuveer, K. G. and Lewis, Y. S. (1982) Cardamom - production, technology, chemistry, and quality. CRC Critical Reviews in Food Science and Nutrition, 16 (3). 229-326, 131 ref..

Govindarajan, V. S. (1982) Ginger - chemistry, technology, and quality evaluation. I. CRC Critical Reviews in Food Science and Nutrition, 17 (1). 1-96, 212 ref..

Govindarajan, V. S. (1982) Ginger - chemistry, technology, and quality evaluation. II. CRC Critical Reviews in Food Science and Nutrition, 17 (3). 189-258, 212 ref..

Ramana, K. V. R. and Govindarajan, V. S. and Ranganna, S. (1981) Citrus fruits - varieties, chemistry, technology, and quality evaluation. I. Varieties, production, handling, and storage. CRC Critical Reviews in Food Science and Nutrition, 15 (4). 353-431, 411 ref..

Rajpoot, N. C. and Govindarajan, V. S. (1981) Paper chromatographic determination of total capsaicinoids in capsicums and their oleoresins with precision, reproducibility, and validation through correlation with pungency in Scoville Units. Journal of the Association of Official Analytical Chemists, 64 (2). 311-318, 21 ref..

Dhanaraj, S. and Ananthakrishna, S. M. and Govindarajan, V. S. (1980) Apple quality: development of descriptive quality profile for objective sensory evaluation. Journal of Food Quality, 4 (2). 83-100, 17 ref..

Kadkol, S. B. and Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Dhanaraj, S. and Govindarajan, V. S. and Baliga, B. R. (1980) Development of concentrated meat gravies. Journal of Food Science and Technology, 17 (3). 146-149, 5 ref..

Govindarajan, V. S. and Narasimhan, S. and Rajalakshmi, B. and Rajalakshmi, D. (1980) Evaluation of spices and oleoresins. IX. Correlation of pungency stimuli and pungency in ginger. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 170 (3). 200-203, 11 ref..

Govindarajan, V. S. (1980) Optimizing sensory evaluation. ISI Bulletin, 32 (2). 58-63, 4 ref..

Govindarajan, V. S. and Rajalakshmi, D. (1980) Sensory evaluation in quality control of foods. Journal of Food Science and Technology, 17 (1/2). pp. 104-105.

Govindarajan, V. S. (1980) Turmeric - chemistry, technology, and quality. CRC Critical Reviews in Food Science and Nutrition, 12 (3). 199-301, 185 ref..

Ramaswamy, H. S. and Ranganna, S. and Govindarajan, V. S. (1980) A non-destructive test for determination of optimum maturity of French (green) beans. Journal of Food Quality (3). pp. 11-23.

Raghuveer, K. G. and Govindarajan, V. S. (1979) Detection of admixtures of turmeric, Curcuma longa Linn., with Curcuma aromatica Salisb. by thin layer and gas-liquid chromatography. Journal of the Association of Official Analytical Chemists, 62 (6). 1333-1337, 9 ref..

Govindarajan, B. and Govindarajan, V. S. (1979) Evaluation of spices and oleoresins. VIII. Improved separation and estimation of pungent and related components of ginger by thin-layer chromatography. Journal of Food Quality, 2 (3). 205-217, 18 ref..

Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.

Govindarajan, V. S. (1979) Pungency: the stimuli and their evaluation. ACS Symposium Series, 115. 53-92, 57 ref..

Govindarajan, V. S. (1979) Sensory evaluation in quality control of processed foods. Indian Food Packer, 33 (6). 58-66, 17 ref..

Shanthi, Narasimhan. and Govindarajan, V. S. (1978) Evaluation of spices and oleoresin-VI-pungency of ginger components, gingerols and shogaols and quality. Journal of Food Technology, 13 (1). 31-36, 14 ref..

Raghuveer, K. G. and Govindarajan, V. S. (1978) Evaluation of spices and oleoresins. VII. Gas chromatographic examination of gingerol, shogaol and related compounds in ginger. Journal of Food Quality, 2 (1). 41-54, 9 ref..

Govindarajan, V. S. and Shanthi, Narasimhan. and Dhanaraj, S. (1977) Evaluation of spices and oleoresins. II. Pungency of Capsicum by Scoville heat units - a standardized procedure. Journal of Food Science and Technology, 14 (1). 28-34, 20 ref..

Govindarajan, V. S. (1977) Pepper chemistry, technology and quality evaluation. CRC Critical Reviews in Food Science and Nutrition, 9. pp. 115-225.

Ananthakrishna, S. M. and Govindarajan, V. S. (1975) Evaluation of spices and oleoresins. V. Estimation of pungent principles of pepper. Journal of Food Science and Technology, India, 12 (5). 253-256, 21 ref..

Ananthakrishna, S. M. and Govindarajan, V. S. (1974) Evaluation of spices and oleoresins. IV. Estimation of pungent principles of ginger oleoresin. Lebensmittel Wissenschaft Technologie, 7 (4). 220-222, 9 ref..

Govindarajan, V. S. and Ananthakrishna, S. M. (1974) Paper chromatographic determination of capsaicin. Flavour Industry, 5 (7/8). 176-178, 16 ref..

Govindarajan, V. S. and Raghuveer, K. G. (1973) Evaluation of spice oils and oleoresins. I. A three dimensional procedure for thin layer chromatography of essential oils and oleoresins. Laboratory Practice, 22 (6). 414-416, 7 ref..

Govindarajan, V. S. (1973) Evaluation of spices and oleoresins. Journal of Plantation Crops, 1. pp. 195-199.

Govindarajan, V. S. and Dhanaraj, S. and Shanthi, Narasimhan. (1973) Evaluation of spices and oleoresins. III. Evaluation of some horticultural varieties and trade types of pepper. Journal of Plantation Crops, 1. pp. 8-16.

Shivanna, C. S. and Govindarajan, V. S. (1973) Processing of cashewnuts. Indian Food Packer, 27 (5). 21-48, 34 ref..

Natarajan, C. P. and Bai, R. P. and Krishnamurthy, M. N. and Raghavan, B. and Shankaracharya, N. B. and Kuppuswamy, S. and Govindarajan, V. S. and Lewis, Y. S. (1972) Chemical composition of ginger varieties and dehydration studies on ginger. Journal of Food Science and Technology, 9 (3). 120-124, 3 ref..

Jaleel, S. A. and Govindarajan, V. S. (1972) Storage of ripe areca fruits (Areca catechu Linn.)-the effect of continued contact of preservatives on the viability of microorganisms. Indian Food Packer, 26 (2). 27-32, 14 ref..

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. (1971) Curd from Miltone (vegetable toned milk). Journal of Food Science and Technology, 8 (2). 41-46, 17 ref.. ISSN 0022-1155

Govindarajan, V. S. (1971) Sensory evaluation of foods. Indian Food Packer, 25 (5). pp. 46-54.

Govindarajan, V. S. and Dhanaraj, S. and Subramanyam, L. and Sastri, B. N. (1971) Sensory quality evaluation of papads: quality profile technique and development of a composite scoring scale. Indian Journal of Nutrition and Dietetics, 8 (5). 249-259, 8 ref..

Ranganna, S. and Rastogi, C. K. and Govindarajan, V. S. (1970) Internal corrosion of tinplate in canned ivy gourd (Kundree) (Coccinia indica Wright and Arn.). Indian Food Packer, 24 (2). 5-13, 28 ref..

Govindarajan, V. S. and Ananthakrishna, S. M. (1970) Observations on the separation of capsaicin from Capsicum and its oleoresin. Journal of Food Science and Technology, 7 (4). 212-213, 15 ref.. ISSN 0022-1155

Natarajan, C. P. and Kuppuswamy, S. and Sankaracharya, N. B. and Bai, R. P. and Raghavan, B. and Krishnamurthy, M. N. and Khan, F. and Lewis, Y. S. and Govindarajan, V. S. (1970) Product development of ginger. Indian Spices, 7 (4). 24-28, 20 ref..

Shivashankar, S. and Dhanaraj, S. and Mathew, A. G. and Srinivasa Murthy, S. and Vyasamurthy, M. N. and Govindarajan, V. S. (1969) Physical and chemical characteristics of processed arecanuts. Journal of Food Science and Technology (Mysore), 6 (2). 113-116, 10 ref..

Jaleel, S. A. and Govindarajan, V. S. (1969) Storage of ripe Areca fruits - some microbiological aspects of fresh Areca fruits (Areca catechu L.). Indian Food Packer, 23 (1). 19-25, 8 ref..

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. and Yunus Ahmed, S. (1968) Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale. Journal of Food Science and Technology (Mysore), 5 (4). pp. 186-189.

Muthu, M. and Jaleel, S. A. and Govindarajan, V. S. (1968) Storage of ripe areca fruits (Areca catechu): cold sterilization of fresh areca fruits with fumigants for prolonged storage. Tropical Science, 10 (3). 160-66, 19 ref..

Ranganna, S. and Govindarajan, V. S. (1966) Leucoanthocyanins in cabbage and pink discolouration. Journal of Food Science and Technology, 3 (4). pp. 155-158.

Govindarajan, V. S. and Mathew, A. G. (1965) Anthocyanidin from leucoanthocyanidin. Phytochemistry, 4. pp. 985-988.

Govindarajan, V. S. and Mathew, A. G. (1965) Anthocyanidins from leucoanthocyanidins. Phytochemistry, 4 (6). pp. 985-988.

Mathew, A. G. and Govindarajan, V. S. (1964) Polyphenolic substances of arecanut. II. Changes during maturation and ripening. Phytochemistry, 3. pp. 657-665.

Mathew, A. G. and Venkataramu, S. D. and Govindarajan, V. S. (1964) Studies on arecanut: Part 1. Changes in chemical composition and physical characteristics of nuts with maturity. Indian Journal of Technology, 2. pp. 90-96.

Shivashankar, S. and Govindarajan, V. S. (1963) Equilibrium relative humidity (ERH) relationships of processed arecanut and whole dried ripe nuts. Food Science, 12 (11). pp. 317-321.

Namboodiri, E. S. and Govindarajan, V. S. and Subrahmanyan, V. (1963) Mechanical drying of arecanuts. I. Making of ripe of dry nuts. Arecanut Journal, 14 (3). pp. 95-101.

Govindarajan, V. S. and Mathew, A. G. (1963) Polyphenolic substances of arecanut. I. Chromatographic analysis of fresh mature nut. Phytochemistry, 2. pp. 321-326.

Mathew, A. G. and Venkataramu, S. D. and Jaleel, S. A. and Govindarajan, V. S. and Subrahmanyan, V. (1963) Storage of areca fruit. I. Preservative steeping storage. Arecanut Journal, 14 (2). pp. 51-61.

Subrahmanyan, V. and Siddappa, G. S. and Govindarajan, V. S. and Iyengar, N. V. R. (1963) Utilization of cellulosic agricultural wastes: Pulp from banana pseudostem and areca husk. Indian Pulp Paper, 17 (9).

Srivastava, H. C. and Bano, Zakia. and Govindarajan, V. S. (1962) Fruit rot of arecanut caused by a new fungus. Mycologia, 54 (1). pp. 5-11.

Subrahmanyan, V. and Govindarajan, V. S. (1962) Technological research on arecanut. Arecanut Journal, 13. pp. 125-128.