Items where Author is "Manjunatha, H."

Vidyavati, H. G. and Manjunatha, H. and Hemavathy, J. and Srinivasan, K. (2010) Hypolipidemic and antioxidant effi cacy of dehydrated onion in experimental rats. Journal of Food Science and Technology, 47 (1). pp. 55-60.

Suresh, D. and Manjunatha, H. and Krishnapura, Srinivasan (2007) Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis., 20 (3-4). pp. 346-351.

Manjunatha, H. and Srinivasan, K. (2007) Hypolipidemic and antioxidant effects of curcumin and capsaicin in high-fat-fed rats. Canadian Journal of Physiology and Pharmacology, 85 (6). pp. 588-96. ISSN 0008-4212

Manjunatha, H. and Srinivasan, K. (2007) Hypolipidemic and antioxidant effects of dietary curcumin and capsaicin in induced hypercholesterolemic rats. Lipids, 42 (12). pp. 1133-42. ISSN 0024-4201

Manjunatha, H. (2006) Studies on the health beneficial potency of processed spices. Doctoral thesis, Central Food Technological Research Institute.

Kempaiah, R. K. and Manjunatha, H. and Srinivasan, K. (2005) Protective effect of dietary capsaicin on induced oxidation of low-density lipoprotein in rats. Molecular and Cellular Biochemistry, 275. pp. 7-13.

Manjunatha, H. (2005) Studies on the Health Benefecial Potency of Processed Spices. PhD thesis, University of Mysore.

Manjunatha, H. (2000) Studies on antioxidant activity of grapes on human LDL oxidation. [Student Project Report] (Submitted)