Items where Author is "Nagalakshmi, S."

Pura Naik, J. and Nagalakshmi, S. and Balasubrahmanyam, N. and Shankaracharya, N. B. (2004) Packaging and storage studies on tamarind (Tamarindus indica L.) pulp. Journal of Food Science and Technology, 41 (3). pp. 348-351.

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

Pura Naik, J. and Nagalakshmi, S. and Balasubrahmanyam, N. and Dhanaraj, S. and Shankaracharya, N. B. (2001) Packaging and storage studies on commercial varieties of Indian chillies (Capsicum annum L.). Journal of Food Science and Technology, 38 (3). 227-230, 15 ref..

Pura Naik, J. and Mohan Rao, L. J. and Shankaracharya, N. B. and Nagalakshmi, S. (2001) Studies on the chemical and technological aspects of siahzira (Carum gracile Lindl) seed. Journal of Food Science and Technology, 38 (3). 277-280, 11 ref..

Shankaracharya, N. B and Mohan Rao, L. J. and Pura Naik, J. and Nagalakshmi, S. (2000) Studies on chemical and technological aspects of Indian dill seed (Anethum sowa. Rxb). Journal of Food Science and Technology, 37 (4). 368-372, 15 ref..

Nagalakshmi, S. and Shankaracharya, N. B. and Pura Naik, J. and Mohan Rao, L. J. (2000) Studies on chemical and technological aspects of ajowan (Trachyspermum ammi (L.) Syn. Carum copticum Hiern) seeds. Journal of Food Science and Technology, 37 (3). pp. 277-281.

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..

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

Naik, J. P. and Nagalakshmi, S. (1997) Determination of caffeine in tea products by an improved high-performance liquid chromatography method. Journal of Agricultural and Food Chemistry, 45 (10). 3973-3975, 11 ref..

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.

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.

Nagalakshmi, S. and Seshadri, R. (1986) Quality control parameters in instant tea processing. Indian Food Industry, 5 (1). 13-20, 25 ref..

Seshadri, R. and Nagalakshmi, S. and Madhusudhana Rao, J. and Natarajan, C. P. (1986) Utilization of by-products of the tea plant: a review. Tropical Agriculture, 63 (1). 2-6, 44 ref..

Nagalakshmi, S. and Jayalakshmi, R. and Seshadri, R. . (1985) Approaches to decreaming of black tea infusions by solvent decaffeination and tannase treatment. Journal of Food Science and Technology, 22 (3). 198-201, 16 ref..

Varadharajan, T. K. and Nagalakshmi, S. and Seshadri, R. (1985) A non-conventional beverage based on tea and malt. Journal of Food Science and Technology, 22. pp. 51-53.

Nagalakshmi, S. and Ramaswamy, M. S. and Natarajan, C. P. and Seshadri, R. (1984) The role of added carbohydrates in tea 'cream' solubilisation. Food Chemistry, 13 (1). 69-77, 12 ref..

Nagalakshmi, S. and Seshadri, R. (1983) A study of nitrogenous constituents of tea cream. Journal of Food Science and Technology, 20 (5). 243-244, 12 ref..

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..

Raghavan, B. and Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1972) Colorimetric determination of sinalbin (sinapin p-hydroxybenzylglucosinolate). Mikrochimica Acta, 6. pp. 818-822.

Shankaranarayana, M. L. and Nagalakshmi, S. and Raghavan, B. and Natarajan, C. P. (1972) Oxidimetric method of determination of allyl isothiocyanate in black mustard (Brassica nigra L.) with chloramine-T. Flavour Industry, 3 (2). 75-77, 14 ref..

Raghavan, B. and Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1971) Volumetric determination of p-hydroxybenzyl isothiocyanate in sinalbin (p-hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L). Journal of the Science of Food and Agriculture, 22 (10). 523-525, 11 ref..

Shakaranarayana, M. L. and Nagalakshmi, S. and Raghavan, B. and Natarajan, C. P. (1971) A titrimetric method of determination of p-hydroxy-benzyl- isothiocyanate in white mustard (Sinapis alba L.). Agricultural and Biological Chemistry, 35. pp. 959-961.

Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1970) Colorimetric method of determination of pungent constituents of pepper. Flavour Industry, 1 (3). 173-75, 12 ref..

Nagalakshmi, S. and Natarajan, C. P. (1970) Preliminary studies on stability and storage behaviour of ready mix (pulse and spice) bars. Indian Food Packer, 24 (1). 12-15, 10 ref..