Items where Author is "Krishnamurthy, N."

Article

Sowbhagya, H. B. and Srinivas, P. and Purnima Kaul, Tiku and Krishnamurthy, N. (2011) Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds. Food Chemistry, 127. pp. 1856-1861.

Sowbhagya, H. B. and Srinivas, P. and Krishnamurthy, N. (2010) Effect of enzymes on extraction of volatiles from celery seeds. Food Chemistry, 120 (1). pp. 230-234.

Sowbhagya, H. B. and Sathyendra Rao, B. V. and Krishnamurthy, N. (2008) Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil. Journal of Food Engineering, 84 (4). 595-600 ; 14 ref..

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2007) Evaluation of size reduction on the yield and quality of celery seed oil. Journal of Food Engineering, 80 (4). pp. 1255-1260.

Sowbhagya, H. B. and Smitha, S. and Sampathu, S. R. and Krishnamurthy, N. and Suvendu, Bhattacharya (2005) Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67 (3). pp. 367-371.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.

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

Sowbhagya, H. B. and Sampathu, S. R. and Vatsala, C. N. and Krishnamurthy, N. (1998) Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread. Beverage and Food World, 25 (4). pp. 40-43.

Murthy, C. T. and Krishnamurthy, N. and Ramesh, T. and Srinivasa Rao, P. N. (1996) Effect of grinding methods on the retention of black pepper volatiles. Journal of Food Science and Technology, 33 (4). 299-301, 9 ref.. ISSN 0022-1155

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. and Shankaranarayana, M. L. (1990) Stability of piperine in different solvents and its spectrophotometric estimation. Indian Spices, 27 (1). 21-23, 9 ref..

Krishnamurthy, N. and Shankaranarayana, M. L. (1989) Manufacture and quality control aspects of ground spices. Beverage and Food World, 16 (1). pp. 27-28.

Krishnamurthy, N. and Sampathu, S. R. (1988) Antioxidant principles of kokum rind. Journal of Food Science and Technology, India, 25 (1). 44-45, 3 ref..

Sampathu, S. R. and Krishnamurthy, N. and Sowbhagya, H. B. and Shankaranarayana, M. L. (1988) Studies on quality of turmeric (Curcuma longa) in relation to curing methods. Journal of Food Science and Technology, 25 (3). pp. 152-155. ISSN 0022-1155

Krishnamurthy, N. and Sampathu, S. R. (1987) Application of garcinol as a colourant for butter and ghee and method of its estimation. Journal of Food Science and Technology, 24 (6). pp. 312-313.

Krishnamurthy, N. and Lewis, Y. S. and Ravindranath, B. (1982) Chemical constituents of kokam fruit rind. Journal of Food Science and Technology, 19 (3). 97-100; 16 ref..

Krishnamurthy, N. and Ravindranath, B. and Guru Row, T. N. and Venkatasen, K. (1982) Crystal and molecular structure of isogarcinol. Tetrahedron Letters, 23 (21). pp. 2233-2236.

Sampathu, S. R. and Krishnamurthy, N. (1982) Processing and utilization of kokam (Garcini indica). Indian Cocoa, Arecanut & Spices Journal, 6 (1). 12-13, 8 ref..

Sampathu, S. R. and Krishnamurthy, N. and Shivashankar, S. and Shankaranarayan, R. and Srinivasa Rao, P. N. and Lewis, Y. S. (1981) Natural food colours. Indian Food Packer, 35 (2). 97-105, 39 ref..

Krishnamurthy, N. and Lewis, Y. S. and Ravindranath, B. (1981) On the structures of garcinol, isogarcinol and camboginol. Tetrahedron Letters, 22. pp. 793-796.

Lewis, Y. S. and Seshadri, R. and Nagalakshmi, S. and Kuppuswamy, S. and Udaya Sankar, K. and Krishnamurthy, N. and Shivashankar, S. and Nambudiri, E. S. (1980) Processing and utilization of plantation products of India. Journal of Food Science and Technology, 17 (1/2). 38-42, 74 ref..

Lewis, Y. S. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1978) Report on an unusual sample of coriander oil. Indian Arecanut, Spices & Cocoa Journal, 2 (1). pp. 1-2.

Krishnamurthy, N. and Lewis, Y. S. and Natarajan, C. P. (1977) Ginger from hilly regions of India. Journal of Food Science and Technology, India, 14 (3). 128-129, 5 ref..

Lewis, Y. S. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1977) Quality of cinnamons marketed in India. Current Science, 46 (23). 832-833, 4 ref..

Lewis, Y. S. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1977) Quality studies on cinnamons marketed in India. ISI Bulletin, 29 (9). 307-312, 10 ref..

Lewis, Y. S. and Ravindranath, B. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1977) Use of food colours in India. Indian Food Packer, 31 (5). pp. 23-29.

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Shankari, Kuttiamma (1976) Essential oils in spices. Arecanut and Spices Bulletin, 8 (1). p. 5.

Krishnamurthy, N. and Mathew, A. G. and Nambudiri, E. S. and Shivashankar, S. and Lewis, Y. S. and Natarajan, C. P. (1976) Oil and oleoresin of turmeric. Tropical Science, 18 (1). p. 37.

Lewis, Y. S. and Krishnamurthy, N. and Nambudiri, E. S. and Amma, B. S. K. and Shivashankar, S. and Mathew, A. G. (1976) The need for growing pepper cultivars to suit pepper products. Indian Spices, 13 (1). 4-8, 13 ref..

Nambudiri, E. S. and Mathew, A. G. and Krishnamurthy, N. and Lewis, Y. S. (1975) Quantitative determination of the pungent principle in ginger. International Flavours and Food Additives, 6 (2). 135-137, 6 ref..

Sastry, M. V. and Krishnamurthy, N. (1974) Studies on Indian pickles. I. Preparation and storage of pickles from mangoes. Indian Food Packer, 28 (1). 32-44, 15 ref..

Sastry, M. V. and Krishnamurthy, N. and Habibunnisa, Ms. (1974) Studies on Indian pickles. II. Physicochemical studies in the composition of sweet green mangoes during growth. Indian Food Packer, 28 (3). 31-42, 3 ref..

Krishnamurthy, N. and Mathew, A. G. and Nambudiri, E. S. and Lewis, Y. S. (1973) Essential oils and oleoresins from major species of India. Journal of Plantation Crops, 1. pp. 171-174.

Mathew, A. G. and Krishnamurthy, N. and Nambudiri, E. S. and Lewis, Y. S. (1973) Oil of ginger. Flavour Industry, 4 (5). 226-228, 10 ref..

Lewis, Y. S. and Mathew, A. G. and Nambudiri, E. S. and Krishnamurthy, N. (1972) Oleoresin Ginger. Flavour Industry, 3 (2). 78-81, 15 ref..

Mathew, A. G. and Lewis, Y. S. and Krishnamurthy, N. and Nambudiri, E. S. (1971) Capsaicin. Flavour Industry, 2 (12). 691 & 693-695, 82 ref..

Mathew, A. G. and Lewis, Y. S. and Jagadishan, R. and Nambudiri, E. S. and Krishnamurthy, N. (1971) Oleoresin Capsicum. Flavour Industry, 2 (1). 23-26, 13 ref..

Mathew, A. G. and Nambudiri, E. S. and Ananthakrishna, S. M. and Krishnamurthy, N. and Lewis, Y. S. (1971) An improved method for estimation of capsaicinin capsicum oleoresin. Laboratory Practice, 20. pp. 856-858.

Krishnamurthy, N. and Lewis, Y. S. and Mathew, A. G. (1970) Essential oil of ginger. Indian Perfumer, 14 (1). pp. 1-3.

Nambudiri, E. S. and Lewis, Y. S. and Krishnamurthy, N. and Mathew, A. G. (1970) Oleoresin pepper. Flavour Industry, 1 (2). pp. 97-100.

Krishnamurthy, N. and Lewis, Y. S. and Nambudiri, E. S. and Mathew, A. G. (1970) Paprika. Indian Spices, 7 (1). p. 7.

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. (1969) Composition of pepper oil. Perfumery and Essential Oil Record, 60 (7/8). 259-62, 10 ref..

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Natarajan, C. P. (1969) White pepper. Perfumery and Essential Oil Record, 60 (1). 53-57, 6 ref..

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Ananthakrishna, S. M. (1969) A note on the fragrance of two Indian flowers. Perfumery and Essential Oil Records, 60 (1). pp. 23-24.

Krishnamurthy, N. and Nambudiri, E. S. and Lewis, Y. S. (1968) Apparatus for laboratory distillation of essential oils. Laboratory Practice, 17 (8). pp. 912-914.

Krishnamurthy, N. and Nambudiri, E. S. and Lewis, Y. S. and Natarajan, C. P. (1968) Production of white pepper. Indian Spices, 5 (2). pp. 6-8.

Thesis

Krishnamurthy, N. (1984) Chemical and technological studies on colouring matters from natural sources for use in foods. Doctoral thesis, Central Food Technological Research Institute.