Items where Author is "Jaganmohan Rao, L."

Article

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Saravanan, Kandasamy and Chinnababu, Baggu and Manjunatha, R. Jargaval and Jaganmohan Rao, L. (2014) Antioxidant Properties of Isolated Compounds from Banana Rhizome. Journal of Food Science, 79 (5). H988-H1001.

Lakshmi, M. C. and Jaganmohan Rao, L. and Ravi, R. and Raghavarao, K.S.M.S. (2013) Extraction and Concentration of Isoflavones from Soybean (Glycine max). Separation Science and Technology, 48. pp. 166-174.

Ismail, R. Kubra and Jaganmohan Rao, L. (2012) Effect of microwave drying on the phytochemical composition of volatiles of ginger. International Journal of Food Science and Technology, 47. pp. 53-60.

Chandini, S. Kumar and Jaganmohan Rao, L. and Gowthaman, M. K. and Haware, D. J. and Subramanian, R. (2011) Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127. pp. 1039-1045.

Chandini, S. Kumar and Jaganmohan Rao, L. and Subramanian, R. (2011) Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. International Journal of Food Science and Technology, 46. pp. 879-886.

Policegoudra, R. S. and Rehna, K. and Jaganmohan Rao, L. and Aradhya, S. M. (2010) Antimicrobial, antioxidant, cytotoxicity and platelet aggregation inhibitory activity of a novel molecule isolated and characterized from mango ginger (Curcuma amada Roxb.) rhizome. Journal of Biosciences, 35 (2). 231-240.

Ajila, C. M. and Jaganmohan Rao, L. and Prasada Rao, U. J. S. (2010) Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts. Food and Chemical Toxicology, 48 (12). pp. 3406-3411.

Chauhan, A. S. and Iboyaima Singh, N. and Jaganmohan Rao, L. and Rekha, M. N. and Ramteke, R. S. (2010) Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice. Electronic Journal of Environmental Agricultural and Food Chemistry, 9 (4). pp. 720-737. ISSN 1579-­4377

Ramalakshmi, K. and Jaganmohan Rao, L. and Takano Ishikawa, Yuko and Goto, Masao (2009) Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry, 115 (1). pp. 79-85. ISSN 0308-8146

Shashirekha, M. N. and Revathy, Baskaran and Jaganmohan Rao, L. (2008) Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology, 41. pp. 236-243.

Shashirekha, M. N. and Baskaran, V. and Jaganmohan Rao, L. and Vijayalakshmi, M. R. and Rajarathnam, S. (2008) Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology, 41 (2). pp. 236-243.

Sindhu Kanya, T. C. and Jaganmohan Rao, L. and Shamanthaka Sastry, M. C. (2007) Characterization of wax esters, free fatty alcohols and free fatty acids of crude wax from sunflower seed oil refineries. Food Chemistry, 101 (4). pp. 1569-1574.

Ramalakshmi, K. and Kubra, I. R. and Jaganmohan Rao, L. (2007) Physicochemical characteristics of green coffee: comparison of graded and defective beans. Journal of Food Science, 72 (5). S333-S336 ; 25 ref..

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

Prabhakara Rao, Pamidighantam and Nagender, Allani and Jaganmohan Rao, L. and Dubasi Govardhana , Rao (2007) Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders. European Food Research and Technology, 224. pp. 791-795.

Arya, Meenakshi and Jaganmohan Rao, L. (2007) An impression of coffee carbohydrates. Critical reviews in food science and nutrition, 47 (1). pp. 51-67. ISSN 1040-8398

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (2006) Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Food Chemistry, 98 (4). pp. 720-724. ISSN 0308-8146

Jayaprakasha, G. K. and Ohnishi Kameyama, Mayumi and Ono, Hiroshi and Yoshida, Mitsuru and Jaganmohan Rao, L. (2006) Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity. Journal of Agricultural and Food Chemistry, 54 (5). pp. 1672-9. ISSN 0021-8561

Chidananda, C. and Jaganmohan Rao, L. and Sattur, A. P. (2006) Sclerotiorin from Penicillium frequentans, a potent inhibitor of aldose reductase. Biotechnology Letters, 28 (20). pp. 1633-1636. ISSN 0141-5492

Lakshmi, K. and Vasanth Kumar, A. K. and Jaganmohan Rao, L. and Madhava Naidu, M. (2005) Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp. Journal of Food Science and Technology (India), 42 (5). pp. 411-415.

Ramesh Yadav, A. and Chauhan, A. S. and Rekha, M. N. and Jaganmohan Rao, L. and Ramteke, R. S. (2004) Flavour quality of dehydrated lime [Citrus aurantifolia (Christm.)Swingle]. Food Chemistry, 85. pp. 59-62. ISSN 0308-8146

Nagarajan, S. and Jaganmohan Rao, L. (2003) Determination of 2-hydroxy-4-methoxybenzaldehyde in roots of Decalepis hamiltonii (Wight & Arn.) and Hemidesmus indicus R.Br. Journal of AOAC International, 86 (3). pp. 564-7. ISSN 1060-3271

Jaganmohan Rao, L. and Yada, Hiroshi and Ono, Hiroshi and Yoshida, Mitsuru (2002) Acylated and Non-Acylated Flavonol Monoglycosides from the Indian Minor Spice Nagkesar (Mammea longifolia). Journal of Agricultural and Food Chemistry, 50. pp. 3143-3146.

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (2002) Chemical composition of volatile oil from Cinnamomum zeylanicum buds. Zeitschrift für Naturforschung. C, Journal of biosciences, 57 (11-12). pp. 990-3. ISSN 0341-0382

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (2002) Improved HPLC Method for the Determination of Curcumin, Demethoxycurcumin, and Bisdemethoxycurcumin. Journal of Agricultural and Food Chemistry, 50. pp. 3668-3672.

Jayaprakasha, G. K. and Negi, P. S. and Sikder, S. and Jaganmohan Rao, L. and Sakariah, K. K. (2000) Antibacterial activity of Citrus reticulata peel extracts. Zeitschrift für Naturforschung. C, Journal of biosciences, 55 (11-12). pp. 1030-4. ISSN 0341-0382

Jayaprakasha, G. K. and Jaganmohan Rao, L. (2000) Phenolic constituents from the lichen Parmotrema stuppeum (Nyl.) Hale and their antioxidant activity. Zeitschrift für Naturforschung. C, Journal of biosciences, 55 (11-12). pp. 1018-22. ISSN 0341-0382 (Submitted)

Jaganmohan Rao, L. and Nagalakshmi, S. and Pura Naik, J. and Shankaracharya, N. B. (2000) Studies on chemical and technological aspects of celery (Apium graveolens. Linn) seed. Journal of Food Science and Technology, 37 (6). 631-635, 18 ref..

Jaganmohan Rao, L. and Nagarajan, S. and Gurudutt, K. N. (1999) Aroma chemicals by direct hydration/etherification of olefins: an industrial approach. Journal of Scientific and Industrial Research, 58 (9). 692-693 ; 4 ref..

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Singh, R. P. and Sakariah, K. K. (1998) Improved Chromatographic Method for the Purification of Phenolic Constituents of the Lichen Parmotrema tinctorum (Nyl.) Hale. Journal of Chromatographic Science, 36. pp. 8-10. ISSN 0021-9665

Jaganmohan Rao, L. and Meenakshi, Singh and Raghavan, B. and Abraham, K. O. (1998) Rosemary (Rosmarinus officinalis L.): impact of drying on its flavor quality. Journal of Food Quality, 21 (2). 107-115, 17 ref..

Shankaracharya, N. B. and Jaganmohan Rao, L. and Pura Naik, J. and Nagalakshmi, S. (1997) Characterisation of chemical constituents of Indian long pepper (Piper longum L.). Journal of Food Science and Technology, 34 (1). 73-75, 10 ref.. ISSN 0022-1155

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (1997) Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume. Flavour and Fragrance Journal, 12 (5). 331-333, 8 ref..