Items where Author is "Hafeeza, Khanum"

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Shreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Sreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

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

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

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

Pooja, J. Rao and Hafeeza, Khanum (2016) A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin. LWT - Food Science and Technology, 65. pp. 695-702.

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.

Sudha, M. L. and Sushma, W. Eipeson and Hafeeza, Khanum and Madhava Naidu, M. (2015) Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread. Journal of Food Science and Technology, 52 (2). pp. 840-848. ISSN 0022-1155

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.

Sreevani, Naga and Hafeeza, Khanum and Sulochanamma, G. and Pura Naik, J. and Madhava Naidu, M. (2013) Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models. Wudpecker Journal of Food Technology, 1 (3). pp. 48-55.

Madhava Naidu, M. and Hafeeza, Khanum and Sulochanamma, G. and Sowbhagya, H. B. (2012) Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens. Drying Technology, 30. pp. 808-816. ISSN 0006-3002

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.