Items where Author is "Narsing Rao, G."

Article

Prabhakara Rao, P. G. and Usha Kiran, B. and Narsing Rao, G. and Sulochanamma, G. and Srinivasulu, K. and Madhusudhana Rao, D. and Sathiya Mala, K. (2023) Preparation and storage stability of amla (Phyllanthus emblica) based instant pulihora mix - a South Indian traditional food condiment. Croatian Journal of Food Science and Technology, 15 (1). pp. 1-10.

Narsing Rao, G. and Sridhar, R. and Prabhakara Rao, P. G. (2022) Chemical Composition, Functional and Antioxidant Potential of Selected Chilli (Capsicum annuum L.) Seeds. Indian Journal of Research in Food Science and Nutrition, 9 (1). pp. 17-25.

Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. (2017) Development and Quality Assessment of Value Added Products from Pumpkin. Beverage and Food World, 44 (9). pp. 32-36.

Narsing Rao, G. and Balaswamy, K. and Srinivasulu, K. and Sulochanamma, G. and Venkateswaran, G. and Prabhakara Rao, P. G. (2017) Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity. Indian Journal of Traditional Knowledge, 16 (3). pp. 490-497.

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Rudrayya, G. and Satyanarayana, A. (2017) Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7. pp. 20-26.

Sathiya Mala, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Sathyanarayana, A. (2015) Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian Journal of Traditional Knowledge, 14 (1). pp. 118-123.

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Sathyanarayana, A. (2014) Antioxidant Activity of Stevia(Stevia rebaudianaL.) Leaf Powder and A Commercial Stevioside Powder. Journal of Food and Pharmaceutical Sciences, 2. pp. 32-38.

Narsing Rao, G. and Prabhakara Rao, P. G. and Satyanarayana, A. (2014) Chemical, fatty acid, volatile oil composition and antioxidant activity of shade dried neem (Azadirachta Indica L.) flower powder. International Food Research Journal, 21 (2). pp. 807-813.

Prabhakara Rao, P. G. and Narsing Rao, G. and Madhavi, M. and Balaswamy, K. and Sathyanarayana, A. (2014) Studies on Effect of Light Source on the Stability and In Vitro Antioxidant Activity of Dyes and Extracts from Annatto (Bixa orellana L.) Seed. Journal of Food and Pharmaceutical Sciences. pp. 1-7.

Chalamaiah, M. and Balaswamy, K. and Narsing Rao, G. (2013) Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. Journal of Food Science and Technology, 50 (3). pp. 514-520. ISSN 0022-1155

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Narsing Rao, G. (2013) Development of smoothies from selected fruit pulps/juices. International Food Research Journal, 20 (3). pp. 1181-1185.

Prabhakara Rao, P. G. and Balaswamy, K. and Narsing Rao, G. and Jyothirmayi, T. (2013) Lipid classes, fatty acid and phospholipid composition of roe lipids from Catla catla and Cirrhinus mrigala. International Food Research Journal, 20 (1). 275-279 .

Narsing Rao, G. (2013) Physico-Chemical, Functional and Antioxidant Properties of Roe Protein Concentrates from Cyprinus carpio and Epinephelus tauvina. Journal of Food and Pharmaceutical Sciences, 1 . pp. 81-88.

Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. and Balaswamy, K. and Akula, Satyanarayana (2013) Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. Journal of Food Science and Technology, 50 (1). pp. 129-134. ISSN 0022-1155

Narsing Rao, G. and Prabhakara Rao, Pamidighantam and Satyanarayana, A. (2012) Chemical, amino acid and fatty acid composition of Sterculia urens L. seed. Food Hydrocolloids, 28. pp. 320-324.

Narsing Rao, G. and Balaswamy, K. and Satyanarayana, A. and Prabhakara Rao, Pamidighantam (2012) Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food Chemistry, 132 . pp. 1171-1176.

Prabhakara Rao, P. G. and Narsing Rao, G. and Nagender, A. and Jyothirmayi, T. (2012) Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango. Indian Journal of Traditional Knowledge, 11 (1). pp. 90-95.

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. (2011) Functional Properties of Roe Protein Hydrolysates From Catla Catla. Electronic Journal of Environmental Agricultural and Food Chemistry, 10 (4). pp. 2139-2147. ISSN 1579-4377

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Rao, D. G. (2011) Preparation of instant tomato pickle mix and evaluation of its storage stability. International Food Research Journal (18). pp. 589-593.

Narsing Rao, G. and Prabhakara Rao, P. G. and Govardhana Rao, D. (2011) Preparation of wood apple (Feronia limonia L.) seed protein concentrate and evaluation of its nutritional and functional characteristics. International Food Research Journal, 18 (3). pp. 949-955.

Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2010) Analysis of lipid classes and fatty acid composition of Adavi chinta (Entada pursaetha) seed oil. Journal of Lipid Science and Technology, 42 (2). pp. 66-68.

Chalamaiah, M. and Narsing Rao, G. and Rao, D.G. and Jyothirmayi, T. (2010) Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120 (3). 652-657 .

Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2009) Analysis of Lipid Classes and Fatty Acid Composition of Jangle Jalebi (Pithecellobium dulce L) Seed Oil. Journal of Lipid Science and Technology, 41 (1). pp. 5-7.

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Rao, D. G. and Jyothirmayi, T. (2009) Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8 (9). pp. 806-812.

Narsing Rao, G. and Rao, D.G. (2009) Physico-chemical and functional properties of defatted Sterculia foetida seed flour. Journal of Food Science and Technology, 46 (3). pp. 225-227.

Narsing Rao, G. and Prabhakara Rao, P. G. and Jyothirmayi, T. and Rao, D. G. (2008) Chemical composition, standardisation and storage studies on raw mango chutney powder. Journal of Food Science and Technology, 45 (5). pp. 436-438.

Narsing Rao, G. and Rao, D.G. and Jyothirmayi, T. (2008) Protein solubility and functional properties of Quamachil (Pithecellobium dulce L.) seed flour. Journal of Food Science and Technology, 45 (6). pp. 480-483.

Prabhakara Rao, P. G. and Narsing Rao, G. and Satyanarayana, A. and Rao, D. G. (2004) Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves. Foodservice Research International, 15. pp. 13-24.