Items where Author is "Jagan Mohan Rao, L."

Article

Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2016) Emerging Trends in Microwave Processing of Spices and Herbs. Critical Reviews in Food Science and Nutrition, 56. pp. 2160-2173.

Anikisetty, Maheswaraiah and Jagan Mohan Rao, L. and Akhilender Naidu, K. (2015) Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets. Phytotherapy Research, 29. pp. 450-458.

Shweta, Tewari and Ramalakshmi, K. and Laxmi, Methre and Jagan Mohan Rao, L. (2015) Microwave-Assisted Extraction of Inulin from Chicory Roots Using Response Surface Methodology. Journal of Nutrition and Food Science, 5 (1). pp. 1-7.

Vasundhara, Sharma and Jagan Mohan Rao, L. (2014) An Overview on Chemical Composition, Bioactivity and Processing of Leaves of Cinnamomum tamala. Critical Reviews in Food Science and Nutrition, 54. pp. 433-448.

Ismail, R. Kubra and Bettadaiah, B. K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds. Journal of Food Science and Technology, 51 (2). pp. 245-255.

Divya, K. and Ramalakshmi, K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Volatile oils from Ferula asafoetida varieties and their antimicrobial activity. LWT - Food Science and Technology, 59 (2). pp. 774-779.

Chandini, S. Kumar and Subramanian, R. and Jagan Mohan Rao, L. (2013) Application of Enzymes in the Production of RTD Black Tea Beverages: A Review. Critical Reviews in Food Science and Nutrition, 53. 180-197 . ISSN 1549-7852

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2013) Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale). International Journal of Food Science and Technology, 48. pp. 1828-1833.

Rahath Kubra, I. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2013) In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties. Journal of Food Science, 78 (1). M64-M69.

Chandini, S. Kumar and Jagan Mohan Rao, L. and Subramanian, R. (2013) Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology, 6. pp. 1926-1943.

Rohit, Upadhyay and Jagan Mohan Rao, L. (2013) An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities. Critical Reviews in Food Science and Nutrition, 53. pp. 968-984.

Anup, Srivastava and Jagan Mohan Rao, L. and Shivanandappa, T. (2012) 14-Aminotetradecanoic acid exhibits antioxidant activity and ameliorates xenobiotics-induced cytotoxicity. Molecular and Cellular Biochemistry, 364 (1-2). pp. 1-9. ISSN 0300-8177

Anup, Srivastava and Jagan Mohan Rao, L. and Shivanandappa, T. (2012) 2,4,8-trihydroxybicyclo [3.2.1]octan-3-one scavenges free radicals and protects against xenobiotic-induced cytotoxicity. Free Radical Research, 46 (3). pp. 320-328.

Anup, Srivastava and Jagan Mohan Rao, L. and Shivanandappa, T. (2012) 4-(2-Hydroxypropan-2-yl)-1-methylcyclohexane-1,2-diol prevents xenobiotic induced cytotoxicity. Toxicology in Vitro, 26. pp. 1040-1046.

Yuko, T. I. and Jun, W. and Masao, G. and Jagan Mohan Rao, L. and Ramalakshmi, K. (2012) Antioxidant Potential of Green and Black Teas of Selected South India Cultivars. JARQ, 46 (1). 81-87 .

Dhanalakshmi, K. and Jagan Mohan Rao, L. (2012) Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products, 38. pp. 124-131.

Rajashekar, Y. and Jagan Mohan Rao, L. and Shivanandappa, T. (2012) Decaleside: a new class of natural insecticide targeting tarsal gustatory sites. Naturwissenschaften, 99. pp. 843-852.

Rahath Kubra, I. and Jagan Mohan Rao, L. (2012) An Impression on Current Developments in the Technology, Chemistry, and Biological Activities of Ginger (Zingiber officinale Roscoe). Critical Reviews in Food Science and Nutrition, 52. 651-688 . ISSN 1549-7852

Ismail, R. Kubra and Jagan Mohan Rao, L. (2012) Microwave drying of ginger (Zingiber officinale Roscoe) and its effects on polyphenolic content and antioxidant activity. International Journal of Food Science and Technology, 47. pp. 2311-2317.

Rohit, Upadhyay and Ramalakshmi, K. and Jagan Mohan Rao, L. (2012) Microwave-assisted extraction of chlorogenic acids from green coffee beans. Food Chemistry, 130. pp. 184-188.

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.

Ismail, R. Kubra and Jagan Mohan Rao, L. (2012) An Overview on Inventions related to Ginger Processing and Products for Food and Pharmaceutical Applications. Recent Patents on Food, Nutrition and Agriculture, 4. pp. 1-19.

Ismail, R. Kubra and Jagan Mohan Rao, L. (2012) Separation of polyphenol rich fraction from dried ginger rhizomes. Journal of Applicable Chemistry, 1 (3). pp. 368-375.

Anup, Srivastava and Jagan Mohan Rao, L. and Shivanandappa, T. (2012) A novel cytoprotective antioxidant: 4-Hydroxyisophthalic acid. Food Chemistry, 132. pp. 1959-1965. ISSN 0308-8146

Ismail, R. Kubra and Ramalakshmi, K. and Jagan Mohan Rao, L. (2011) Antioxidant Enriched Fractions from Zingiber Officinale Roscoe. E-Journal of Chemistry, 8 (2). pp. 721-726. ISSN 0973-4945

Jayaprakasha, G. K. and Jagan Mohan Rao, L. (2011) Chemistry, Biogenesis, and Biological Activities of Cinnamomum zeylanicum. Critical Reviews in Food Science and Nutrition, , 5. pp. 547-562.

Ramalakshmi, K. and Gavirangappa, Hithamani and Asha, Kittur R. and Jagan Mohan Rao, L. (2011) Separation and Characterisation of Chlorogenic acid-rich conserves from Green Coffee Beans and their Radical Scavenging Potential. International Journal of Food Science and Technology, 46. pp. 109-115.

Dhanalakshmi, K. and Jagan Mohan Rao, L. and Suvendu, Bhattacharya (2011) Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties. Journal of Food Science, 76 (9). C1284-C1291.

Nagarajan, S. and Rahath Kubra, I. and Jagan Mohan Rao, L. (2010) Separation of Curcuminoids Enriched Fraction from Spent Turmeric Oleoresin and its Antioxidant Potential. Journal of Food Science, 75 (6). H158-H162.

Vasundhara, Sharma and Jagan Mohan Rao, L. (2009) A Thought on the Biological Activities of Black Tea. Critical Reviews in Food Science and Nutrition, 49. pp. 379-404.

Ramalakshmi, K. and Rahath Kubra, I. and Jagan Mohan Rao, L. (2008) Antioxidant potential of low-grade coffee beans. Food Research International, 41 (1). pp. 96-103.

Vasundhara, Sharma and Vijay Kumar, H. and Jagan Mohan Rao, L. (2008) Influence of milk and sugar on antioxidant potential of black tea. Food Research International, 41 (2). pp. 124-129.

George, Sunitha Elizabeth and Ramalakshmi, K. and Jagan Mohan Rao, L. (2008) A perception on health benefits of coffee. Critical Reviews in Food Science and Nutrition, 48 (5). pp. 464-86. ISSN 1549-7852

Negi, P. S. and Jayaprakasha, G. K. and Jagan Mohan Rao, L. (2007) Antibacterial activity of Cinnamomum zeylanicum fruit extracts. Sciences Des Aliments, 27. pp. 245-250.

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.

Rajagopal Rao, D. and Gurudutt, K. N. and Mamatha, S. and Jagan Mohan Rao, L. (2007) Guttiferic acid, a novel rearrangement product from minor chromenoxanthone pigments of Garcinia morella Desr. Magnetic resonance in chemistry : MRC, 45 (7). pp. 578-82. ISSN 0749-1581

Anup, Srivastava and Jagan Mohan Rao, L. and Shivanandappa, T. (2007) Isolation of ellagic acid from the aqueous extract of the roots of Decalepis hamiltonii: antioxidant activity and cytoprotective effect. Food Chemistry, 103 (1). pp. 224-233.

Nagarajan, S. and Jagan Mohan Rao, L. (2007) Triterpenoids from swallow roots--a convenient HPLC method for separation. Journal of Chromatographic Science, 45 (4). pp. 189-94. ISSN 0021-9665

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

Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (2004) Antioxidant activities of flavidin in different in vitro model systems. Bioorganic and Medicinal Chemistry, 12 (19). pp. 5141-5146. ISSN 0968-0896

Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (2004) Antioxidant activities of flavidin in different in vitro model systems. Bioorganic and Medicinal Chemistry, 12. pp. 5141-5146.

Pura Naik, J. and Jagan Mohan Rao, L. and Mohan Kumar, T. M. and Sampathu, S. R. (2004) Chemical composition of the volatile oil from the pericarp (husk) of large cardamom (Amomum subulatum Roxb.). Flavour and Fragrance Journal, 19 (5). pp. 441-444.

Behera, Sushmita and Nagarajan, S. and Jagan Mohan Rao, L. (2004) Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry, 87. pp. 25-29. ISSN 0308-8146

Jagan Mohan Rao, L. and Hiroshi, Yada and Hiroshi, Ono (2004) Occurrence of antioxidant and radical scavenging proanthocyanidins from the Indian minor spice nagkesar (Mammea longifolia planch and triana syn). Bioorganic and Medicinal Chemistry , 12. pp. 31-36.

Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (2003) Volatile Constituents from Cinnamomum zeylanicum Fruit Stalks and Their Antioxidant Activities. Journal of Agricultural and Food Chemistry, 51 (15). pp. 4344-4348.

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.

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (2001) Chemical composition of the volatiles of Decalepis hamiltonii (Wight & Arn). Flavour and Fragrance Journal, 16 (1). 27-29, 7 ref..

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (2001) Chemical composition of the volatiles of Hemidesmus indicus R. Br. Flavour and Fragrance Journal, 16 (3). 212-214, 11 ref..

Vijayanand, P. and Jagan Mohan Rao, L. and Narasimham, P. (2001) Volatile flavour components of jamun fruit (Syzygium cumini L.). Flavour and Fragrance Journal, 16 (1). 47-49, 7 ref..

Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (2000) Chemical composition of the flower oil of Cinnamomum zeylanicum blume. Journal of agricultural and food chemistry, 48 (9). pp. 4294-5. ISSN 0021-8561

Ramalakshmi, K. and Jagan Mohan Rao, L. and Sulochanamma, G. and Raghavan, B. (2000) Physico-chemical changes on Processing of Curry Leaf (Murraya Koenigii Spreng.). Journal of Medicinal and Aromatic Plant Sciences, 22. pp. 510-516.

Pura Naik, J. and Jagan Mohan Rao, L. and Gurudutt, K. N. (1999) Anthocyanin pigments of large cardamom (Amomum subulatum Roxb.) pods. Journal of Food Science and Technology, 36 (4). pp. 358-360. ISSN 0022-1155

Negi, P. S. and Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (1999) Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture. Journal of Agricultural and Food Chemistry, 47 (10). pp. 4297-300. ISSN 0021-8561

Saby John, K. and Jagan Mohan Rao, L. and Bhat, S. G. and Prasada Rao, U. J. S. (1999) Characterization of aroma components of sap from different Indian mango varieties. Phytochemistry, 52. pp. 891-894.

Nagarajan, S. and Jagan Mohan Rao, L. and Raghavan, B. (1999) Plantgrowth promoter formulations containing n-triacontanol and Zn-EDTA: Preparation and analysis. Crop Research, 18 (3). pp. 461-466.

Adegoke, G. O. and Jagan Mohan Rao, L. and Shankaracharya, N. B. (1998) A comparison of the essential oils of Aframomum daniellii (Hook f.) K. Schum. and Amomum subulatum Roxb. Flavour and Fragrance Journal, 13 (5). 349-352 ; 11 ref..

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (1998) A convenient preparative method for the glucosides of fatty alcohols and sterols. Indian Journal of Chemistry, 37B (2). pp. 132-134.

Jagan Mohan Rao, L. and Srinivas, P. and Gurudutt, K. N. (1997) Manufacture of aleuritic acid from seed lac: Some practical considerations. Journal of Scientific and Industrial Research, 56 (3). pp. 164-167.

Gurudutt, K. N. and Jagan Mohan Rao, L. and Sanjay, Rao and Srinivas, S. (1996) Synthesis of 0 and S glucosides using glucosyl halides and zinc salts. Carbohydrate Research, 205. pp. 159-165.

Shankaracharya, N. B. and Nagalakshmi, C. and Pura Naik, J. and Jagan Mohan Rao, L. (1995) Chemical composition and flavour quality of nagkesar Mammea longifolia. PAFAI Journal, 17 (2). pp. 9-14.

Shankaracharya, N. B. and Pura Naik, J. and Nagalakshmi, S. and Jagan Mohan Rao, L. (1994) Chemical composition and flavour quality of tirphal Zanthoxylum rhetsa. PAFAI Journal, 16 (1). pp. 15-21.

Jagan Mohan Rao, L. and Pereira, J. and Gurudutt, K. N. (1993) Neo-clerodane diterpenes from Clerodendron inerme. Phytochemistry, 34 (2). pp. 572-574.

Gurudutt, K. N. and Jagan Mohan Rao, L. and Sanjay, Rao. and Srinivas, P. (1993) New facile synthesis of dimethyl (phenyl)-carbionl and its acetate. Indian Journal of Chemistry, 32B (4). pp. 468-470.

Shankaracharya, N. B. and Jagan Mohan Rao, L. and Nagalakshmi, S. and Pura Naik, J. (1993) Studies on the chemical composition of cubeb piper cubeba Linn. PAFAI Journal, 17 (1). pp. 33-39.