Items where Author is "Joseph, A. A."

Venkat Rao, S. and Joseph, A. A. and Swaminathan, M. and Narayana Rao, M. and Parpia, H. A. B. (1964) Amino acid supplementation as a means of improving the quality and overcoming shortage of protein in developing countries. Journal of Nutrition and Dietetics, 1. pp. 192-200.

Tasker, P. K. and Prasad, D. S. M. and Daniel, V. A. and Acharya, U. S. V. and Joseph, A. A. and Venkat Rao, S. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. and Sreenivasan, A. (1964) Studies on the effects of protein depletion and of realimitation with diets containing different levels of peanut protein or casein on the composition of liver, muscle and body of young albino rats. Journal of Nutrition and Dietetics, 1. pp. 73-80.

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1964) A modified repletion method using young rats for the assay of nutritive value of proteins and a comparitive study of protein utilization by depleted and normal young rats. Journal of Nutrition and Dietetics, 1. pp. 38-41.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Sankaran, A. N. and Swaminathan, M. (1964) The pattern of amino acid requirements of albino rat for optimal growth. Journal of Nutrition and Dietetics, 1. pp. 103-109.

Joseph, A. A. and Roy Choudhuri, R. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Amino acid composition and nutritive value of the proteins of different varieties of potato. Food Science, 12. pp. 255-257.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Chemical composition of some varieties of potato. Food Science, 12. pp. 249-250.

Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255.

Shurpalekar, S. R. and Korula, S. and Joseph, A. A. and Acharya, U. S. V. and Subba Rao, B. H. and Chandrasekhar, B. S. and Ramachandran, K. S. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of dried infant milk foods based on buffalo milk. Journal of Science of Food and Agriculture, 14. pp. 877-883.

Roy Choudhuri, R. N. and Joseph, A. A. and Sreenivas, N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of poor Indian diets based on potato. Food Science, 12. pp. 258-262.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Preparation and chemical composition of potato flour from some varieties of potato. Food Science, 12. pp. 251-253.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Studies on an ideal protein pattern for reference purposes. I. The PER and NPU of tentative `ideal' reference protein pattern as compared with those of egg and milk proteins. Food Science, 12. pp. 163-167.

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of a protein food based on a blend of soy, groundnut and coconut flour to tapioca-rice diet. Food Science, 12. pp. 178-181.

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of groundnut flour and blends of groundnut flour with skim milk powder to a poor maize diet. Annals of Biochemistry and Experimental Medicine, 23. pp. 261-270.

Tasker, P. K. and Joseph, A. A. and Ananthaswamy, H. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of groundnut flour and 4:1 blend of groundnut flour and skim milk powder. Food Science, 11. pp. 173-175.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Nataraja, N. and Sreenivasan, A. and Subramanyan, V. (1962) Relative value of a protein food containing fish flour, groundnut flour and Bengal gram flour as compared with skim milk powder in meeting the protein requirements of protein depleted rats. Food Science, 11. pp. 57-61.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to poor rice diet. Food Science, 11. pp. 45-48.

Shurpalekar, S. R. and Joseph, A. A. and Moorjani, M. N. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour fortified with vitamins to poor Indian diets based on different cereals and millets. Food Science, 11. pp. 49-51.

Joseph, A. A. and Tasker, P. K. and Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1962) The net protein utilization and the protein efficiency ratio of seame proteins supplemented with lysine to levels present in FAO reference protein pattern and milk. Annals of Biochemistry and Experimental Medicine, 22 (5). pp. 113-116. (In Press)