Items where Author is "Natarajan, C. P."

Article

Jenuswamy, M. Rao and Natarajan, C. P. and Seshadri, R. (1987) A Study on the Occurrence of n-Triacontanol, A Plant Growth Regulator, in Tea. Journal of the Science of Food and Agriculture, 39. pp. 95-99.

Dhanaraj, N. and Natarajan, C. P. and Seshadri, R. (1986) Studies of incorporation and stability of model flavouring compounds on black tea. Journal of the Science of Food and Agriculture, 37 (2). 185-193, 17 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 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..

Natarajan, C. P. and Abraham, K. O. and Shankaranarayana, M. L. (1983) Trends and prospects of soft drink industry. Indian Food Industry, 1. pp. 43-49.

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1982) Odorous compounds of asafetida. VII. Isolation and identification. Indian Food Packer, 36 (5). 65-76, 38 ref..

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1981) Determination of flavour strength in alliums (onion and garlic). Indian Food Packer, 35 (1). 3-8, 17 ref..

Lewis, Y. S. and Sampathu, S. R. and Shivashankar, S. and Natarajan, C. P. (1981) Quality evaluation of saffron. Indian Cocoa, Arecanut & Spices Journal, 4 (4). 113-115, 10 ref..

Kunhi, A. A. M. and Ghildyal, N. P. and Lonsane, B. K. and Ahmed, S. Y. and Natarajan, C. P. (1981) Studies on production of alcohol from saccharified waste residue from cassava starch processing industries. Starch/Staerke, 33 (8). 275-279, 20 ref..

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1981) Titrimetric determination of total aldehydes in cinnamon bark and leaf oils using chloramine-T reagent. Journal of Food Quality, 4 (1). 35-41, 13 ref..

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Shankaracharya, N. B. and Natarajan, C. P. (1981) Trends in flavour regulation. Indian Food Packer, 35 (2). 106-111, 21 ref..

Shankaracharya, N. B. and Shankaranarayana, M. L. and Lewis, Y. S. and Natarajan, C. P. (1980) Clouding agents for soft drinks. Indian Food Packer, 34 (2). 39-47, 43 ref..

Natarajan, C. P. and Shankar, J. V. (1980) Food science and technology development in India: Concepts and contributions of Dr. V. Subrahmanyan. Journal of Food Science and Technology (India), 17 (1-2). pp. 17-23.

Natarajan, C. P. and Shankar, J. V. (1980) Nutritional consequences of primary processing of foodgrains in India. Indian Food Packer, 34 (6). 44-60, 31 ref..

Lewis, Y. S. and Shivashankar, S. and Nambudiri, E. S. and Natarajan, C. P. (1980) Quality control of cocoa products. Indian Food Packer, 34 (1). 29-34, 5 ref..

Anandaraman, S. and Gurudutt, K. N. and Natarajan, C. P. and Ravindranath, B. (1980) Zinc salt assisted solvolyses of tertiary alkyl halides. Tetrahedron Letters, 21. pp. 2189-2190.

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1979) Asafoetida. IV. Studies on volatile oil. Indian Food Packer, 33 (1). 29-32, 6 ref..

Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. and Natarajan, C. P. (1979) Asafoetida. V. Asafoetida products and flavour losses during cooking and frying. Indian Food Packer, 33 (3). 11-14, 5 ref..

Natarajan, C. P. and Shankar, J. V. and Srihari, B. R. and Narasinga Rao, M. S. and Raghavendra Rao, M. R. (1979) Food requirements and supply to special nutrition programme in India. Indian Food Packer, 33 (5). 31-52, 15 ref..

Lewis, Y. S. and Sivasankar, S. and Namboodiri, E. S. and Natarajan, C. P. (1979) The cocoa industry in India. Indian Arecanut, Spices & Cocoa Journal, 2 (4). 106-108, 4 ref..

Shivashankar, S. and Balachandran, C. and Lewis, Y. S. and Natarajan, C. P. (1978) Determination of theobromine in cocoa products. Journal of Food Science and Technology, India, 15 (4). 153-154, 4 ref..

Shivashankar, S. and Sathyanarayana, M. N. and Mathew, A. G. and Natarajan, C. P. (1978) Oligosaccharides of cashewnut. Journal of Food Science and Technology India, 15 (2). pp. 86-88.

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.

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1978) Volumetric determination of total aldehydes in citrus oils. Journal of Agricultural and Food Chemistry, 26 (2). 372-375, 26 ref..

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1977) Caramel colour. Indian Food Packer, 31 (2). 26-35, 18 ref..

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..

Narayanan, C. S. and Natarajan, C. P. (1977) Improvement in the flavour quality of (cardamom) oil from cultivated Malabar type cardamom grown in Karnataka State. Journal of Food Science and Technology, 14 (5). 233-234, 8 ref..

Shankaracharya, N. B. and Anandaraman, S. and Natarajan, C. P. (1977) Physico-chemical properties of some citrus essential oils. Indian Food Packer, 31 (3). 57-60, 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..

Shankaracharya, N. B. and Natarajan, C. P. (1977) Role of spices in health. Arogya, 3. pp. 99-120.

Shankaracharya, N. B and Anandaraman, S. and Natarajan, C. P. (1977) Studies on the chromatographic deterpenation of lemon and lime oils. Journal of Food Science and Technology, India, 14 (3). 120-125, 15 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.

Kjaer, A. and Sponholtz, M. and Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) 2-Butyl propenyl disulphides from asafoetida: Separation, characterization and absolute configuration. III. Acta Chemica Scandinavia, 30. pp. 137-140.

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) Alliums - varieties, chemistry and analysis. Lebensmittel Wissenschaft und Technologie, 9 (4). 193-200, 105 ref..

Balasubrahmanyam, N. and Abraham, K. O. and Raghavan, B. and Shankaranarayana, M. L. and Natarajan, C. P. (1976) Asafoetida. VI. Packaging and storage studies on asafoetida products. Indian Food Packer, 33 (3). 15-21, 6 ref..

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) Determination of methyl salicylate in black tea. Mikrochimica Acta, 7 (1). 11-15, 7 ref..

Raghavan, B. and Shankaranarayana, M. L. and Abraham, K. O. and Natarajan, C. P. (1976) Hydrolysed vegetable proteins - their flavour characteristics and applications in meat and meat analoges. Indian Food Packer, 30 (1). 22-27, 25 ref..

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.

Shivashankar, S. and Mathew, A. G. and Natarajan, C. P. (1976) Post harvest technology of arecanut. Arecanut and Spices Bulletin, 7 (3). pp. 59-63.

Krishnamurthy, M. N. and Natarajan, C. P. (1976) Preliminary studies on bleaching of cardamom. Cardamom News, 8 (5). p. 17.

Krishnamurthy, M. N. and Padmabai, R. and Natarajan, C. P. and Kuppuswamy, S. (1975) Colour content of turmeric varieties and studies on its processing. Journal of Food Science and Technology, 12 (1). 12-14, 6 ref..

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1975) Infrared identification of compounds separated by gas and thin layer chromatography: applications to flavor analysis. CRC Critical Reviews in Food Science and Nutrition, 6 (3). 271-315, many ref..

Shivashankar, S. and Mathew, A. G. and Natarajan, C. P. (1975) Storage aspects of processed cashewnuts. Indian Cashew Journal, 10 (2). pp. 7-10.

Natarajan, C. P. and Anandaraman, S. and Shankaranarayana, M. L. (1975) Tea flavour. Journal of Scientific and Industrial Research, 34. pp. 282-293.

Shankaracharya, N. B. and Natarajan, C. P. (1975) Technology of spices. Arecanut and Spices Bulletin, 7 (2). pp. 27-43.

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1975) Volumetric determination of zinc dialkyldithiocarbamates and carboxymethyldithiocarbamates. Indian Food Packer, 29 (5). pp. 25-28.

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1974) Analytical methodology in pecticide research. Indian Food Packer, 28 (1). 65-78, 245 ref..

Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. and Sastry, L. V. L. and Natarajan, C. P. (1974) Asafoetida. II. Chemical composition and physicochemical properties. Flavour Industry, 5 (7/8). 179-181, 17 ref..

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1974) Complex nature of coffee aroma. Indian Coffee, 38 (4). 84-92, 32 ref..

Natarajan, C. P. and Majumder, S. K. (1974) Research utilisation in coffee technology. Indian Coffee, 38. pp. 137-143.

Rao, N. G. and Natarajan, C. P. (1974) Some aspects of packaging of coffee. Indian Coffee, 38 (2/3). 54-58, 12 ref..

Prakash, V. and Natarajan, C. P. (1974) Studies on curry leaf (Murraya koenigii L). Journal of Food Science and Technology, India, 11 (6). 284-286, 11 ref..

Rao, N. G. and Natarajan, C. P. (1974) Utilisation of coffee by-products. Indian Coffee, 38 (1). 3-5, 11 ref..

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Sastry, L. V. L. and Natarajan, C. P. (1973) Asafoetida. I. Oxidimetric determination of the volatile oil. Flavour Industry, 4 (7). 301-302, 10 ref..

Shankaracharya, N. B. and Anandaraman, S. and Natarajan, C. P. (1973) Chemical composition of coriander varieties and changes in roasting. Journal of Plantation Crops, 1. pp. 184-189.

Shankaracharya, N. B. and Anandaraman, S. and Natarajan, C. P. (1973) Chemical composition of raw and roasted fenugreek seeds. Journal of Food Science and Technology, 10 (4). 179-181, 5 ref.. ISSN 0022-1155

Krishnamurthy, M. N. and Natarajan, C. P. (1973) Colour and its changes in chillies. Indian Food Packer, 27 (1). 39-44, 27 ref..

Mathew, A. G. and Shivashankar, S. and Ramesh, A. and Fazlulla, Khan and Natarajan, C. P. (1973) Drying of shelled cashew kernels in through flow drier. Journal of Plantation Crops, 1. pp. 181-183.

Parpia, H. A. B. and Natarajan, C. P. (1973) Food technology research and training requirements with particular reference to South and South East Asia. Canadian Institute of Food Science and Technology Journal, 6 (2). A42-A50, 23 ref..

Abraham, K. O. and Sastry, L. V. L. and Natarajan, C. P. (1973) Fruit flavours. International Bottler and Packer, 47 (7). 45-46, 48, 50, 52, 54.

Shankaracharya, N. B. and Natarajan, C. P. (1973) Problems in post-harvest technology of spices. Indian Food Packer, 27 (6). pp. 14-19.

Shankaracharya, N. B. and Natarajan, C. P. (1973) Turmeric - chemistry, technology and uses. Indian Spices, 10 (3). 7-11; (4) 8.

Shankaracharya, N. B. and Natarajan, C. P. (1973) Vanilla - chemistry, technology and uses. Indian Food Packer, 27 (3). 29-36, 29 ref..

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1973) Volatile sulphur compounds in food flavours. CRC Critical Reviews in Food Technology, 4 (3). 395-435, 337 ref..

Shivashankar, S. and Shankaranarayana, M. L. and Natarajan, C. P. (1972) Asafoetida - varieties, chemical composition, standards and uses. Indian Food Packer, 26 (2). 36-44, 31 ref..

Natarajan, C. P. and Bai, R. P. and Krishnamurthy, M. N. and Raghavan, B. and Shankaracharya, N. B. and Kuppuswamy, S. and Govindarajan, V. S. and Lewis, Y. S. (1972) Chemical composition of ginger varieties and dehydration studies on ginger. Journal of Food Science and Technology, 9 (3). 120-124, 3 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.

Narasimhan, K. S. and Balachandran, A. and Majumder, S. K. and Natarajan, C. P. (1972) Effect of insect infestation on the physical, chemical and biological changes in coffee. Indian Coffee, 36 (10). 331-333, 6 ref..

Shankaracharya, N. B. and Natarajan, C. P. (1972) Fenugreek - chemical composition and use. Indian Spices, 9 (1). 2-12, 71 ref..

Abraham, K. O. and Sastry, L. V. L. and Natarajan, C. P. (1972) Fruit flavours. Indian Food Packer, 26 (4). 13-23, 121 ref..

Natarajan, C. P. and Shankaracharya, N. B. (1972) Microbial quality standards in foods. Food Industries Journal, 5 (1). pp. 11-15.

Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1972) Mustard - varieties, chemistry and analysis. Lebensmittel Wissenschaft Technologie, 5 (6). 191-197, 90 ref..

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..

Gopalakrishna, R. M. and Natarajan, C. P. (1972) Some aspects of quality in coffee. Indian Coffee, 36 (1). 15-20, 59 ref..

Narasimhan, K. S and Majumder, S. K. and Natarajan, C. P. (1972) Studies on the storage of coffee beans in the interior parts of South India. Indian Coffee, 36 (10). 327-330, 1 ref..

Natarajan, C. P. (1972) Technological research on coffee at CFTRI, Mysore. Indian Coffee, 36. pp. 265-269.

Shankaracharya, N. B. and Natarajan, C. P. (1971) Cardamom - chemistry, technology and uses. Indian Food Packer, 25 (5). 28-36, 35 ref..

Shankaracharya, N. B. and Natarajan, C. P. (1971) Chemical composition and uses of cumin. Indian Food Packer, 25 (6). 22-28, 31 ref..

Shankaracharya, N. B. and Natarajan, C. P. (1971) Coriander - chemistry, technology and uses. Indian Spices, 8 (2). 4-13, 52 ref..

Shankaracharya, N. B. and Natarajan, C. P. (1971) Leafy spices - chemical composition and uses. Indian Food Packer, 25 (2). 29-40, 10 ref.. ISSN 0019-4808

Rao, N. G. and Balachandran, A. and Natarajan, C. P. and Sankaran, A. N. (1971) Variations in moisture and colour in monsooned coffee. Journal of Food Science and Technology, 8 (4). 174-176, 9 ref..

Chikkaputtaiah, K. S. and Shankaranarayana, M. L. and Natarajan, C. P. (1971) Volumetric determination of allyl isothiocyanate in black mustard (Brassica nigra). Flavour Industry, 2 (10). 591-593, 20 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..

Natarajan, C. P. and Kuppuswamy, S. and Sankaracharya, N. B. and Bai, R. P. and Raghavan, B. and Krishnamurthy, M. N. and Khan, F. and Lewis, Y. S. and Govindarajan, V. S. (1970) Product development of ginger. Indian Spices, 7 (4). 24-28, 20 ref..

Gopalakrishna Rao, N. and Natarajan, C. P. and Balachandran, A. (1970) Ready mix coffee beverage. Indian Coffee, 34 (1). 12-14, 5 ref..

Lewis, Y. S. and Menon, P. G. K. and Natarajan, C. P. and Amla, B. L. (1970) Tamarind concentrate. Indian Food Packer, 24 (1). pp. 18-20.

Rao, N. G. and Balachandran, A. and Natarajan, C. P. (1969) Moisture variations in coffee beans during storage under different climatic conditions. Indian Coffee, 33 (1). 21-31, 5 ref..

Natarajan, C. P. and Balachandran, A. and Shivashankar, S. (1969) Triage components in coffee. Proceedings of the 4th Colloquium on the Chemistry of Coffee, Amsterdam,. pp. 92-96.

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..

Gopalakrishna Rao, N. and Balachandran, A. and Natarajan, C. P. (1969) The role of moisture in coffee during storage. Proceedings of the 4th Colloquium on the Chemistry of Coffee, Amsterdam. pp. 55-58.

Nambudiri, E. S. and Lewis, Y. S. and Natarajan, C. P. (1968) Production of cardamom oil by distillation. Research and Industry, 13. pp. 140-144.

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.

Natarajan, C. P. and Gopalakrishna Rao, N. (1968) Utilization of spent coffee grounds from soluble coffee industry. Indian Coffee, 32. pp. 25-29.

Natarajan, C. P. and Kuppuswamy, S. and Krishnamurthy, M. N. (1968) A study on the maturity, regional variations and retention of green colour of cardamom. Journal of Food Science and Technology (India), 5 (2). pp. 65-68.

Krishnamurthy, M. N. and Padmabai, R. and Natarajan, C. P. (1967) Chemical composition of cardamom. Journal of Food Science and Technology (India), 4. p. 170.

Natarajan, C. P. and Kuppuswamy, S. and Krishnamurthy, M. N. and Thomas, D'Souza and Gopalan, K. K. (1967) Preservation of green colour in cardamom. Indian Spices, 1. pp. 1-3.

Natarajan, C. P. (1967) Some aspects of spice research. Indian Food Packer, 21 (3). pp. 12-15.

Lewis, Y. S. and Nambudiri, E. S. and Natarajan, C. P. (1967) Studies on some essential oils. Indian Perfumer, 2 (1). pp. 5-9.

Parpia, H. A. B. and Natarajan, C. P. (1965) Annual Report Of the Work Carried Out under the Coffee Research Scheme Sponsored By The Coffee Board at the Central Food Technological Research Institute, Mysore, for the Period Ending July 1965. Annual Report Coffee Research. pp. 1-8.

Natarajan, C. P. and Kannur, S. B. and Philip, T. (1965) Extraction of caffeine from green coffee. Indian Journal of Technology, 3 (7). pp. 225-228.

Natarajan, C. P. and Balachandran, A. and Shivashankar, S. and Ramamani, S. and Bhatia, D. S. (1965) Extraction of sugars (polysaccharides) from roasted coffee. Journal of Food Science and Technology, 2. pp. 8-9.

Natarajan, C. P. and Shivashankar, S. and Balachandran, A. and Bhatia, D. S. (1965) Performance of a commercial espresso machine. Indian Coffee, 29. pp. 5-7.

Subramanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Majumder, S. K. (1963) Monsooned coffee. Indian Coffee, 27 (1). pp. 11-15.

Majumder, S. K. and Natarajan, C. P. (1963) Some aspects of the problem of bulk storage of food grains in India. World Review of Pest Control, 2 (Pt 2). pp. 25-35.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Ramakrishnan, T. N. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Gopalan, K. K. (1963) Some observations on the theaflavin gallate and thearubigins of black tea. Indian Journal of Technology, 1. pp. 244-246.

Ramakrishnan, T. N. and Raghavendra Rao, S. N. and Nambudiri, E. S. and Ramamani, S. and Natarajan, C. P. and Bhatia, D. S. (1962) Chemical composition of market samples of black tea. Food Science, 11. pp. 333-334.

Natarajan, C. P. and Bhatia, D. S. (1962) Soluble tea. UPASI Tea Science Department Bulletin, 21. pp. 24-27.

Majumder, S. K. and Natarajan, C. P. and Bhatia, D. S. (1962) Some aspects of pesticide residues in tea. UPASI Tea Science Department Bulletin, 21. pp. 28-30.

Majumder, S. K. and Natarajan, C. P. and Bhatia, D. S. (1962) Some aspects of the storage of coffee under warehouse conditions. Indian Coffee, 26. pp. 169-170.

Natarajan, C. P. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the brewing of tea. Food Science, 11. pp. 321-332.

Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the roasting of some grades of coffee and their blends. Journal of Scientific and Industrial Research, 21D. pp. 116-118.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Majumder, S. K. (1962) Trends in coffee technology with increased production of coffee. Indian Coffee, 26. pp. 21-23.

Tasker, P. K. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Natarajan, C. P. and Sreenivasan, A. and Subrahmanyan, V. (1962) The efficacy of blends of groundnut protein isolate, casein and skim milk powder fortified with essential amino acids in meeting the protein requirements of protein depleted rats. Journal of Scientific and Industrial Research, 21C. pp. 332-336.

Natarajan, C. P. and Bhatia, D. S. (1961) Some aspects of tea research in progress at the CFTRI. UPASI Tea Science Department Bulletin, 20. pp. 55-60.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Majumder, S. K. (1961) Storage of coffee beans. Indian Coffee, 25. pp. 26-36.

Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Natarajan, C. P. and Bhatia, D. S. (1961) Studies on extraction of coffee by pressure extractors. Food Science, 10. pp. 86-88.

Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Iyengar, N. V. R. and Murthy, H. B. N. and Balasubramaniam, N. (1961) Studies on storage of roasted coffee powder in flexible films. Food Science, 10. pp. 157-160.

Natarajan, C. P. and Majumder, S. K. and Srinivasan, K. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. I. Physical, chemical and biological changes in coffee beans during storage under high humid conditions. Food Science, 10. pp. 315-320.

Majumder, S. K. and Natarajan, C. P. and Narasimhan, K. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. II. Air-tight storage in bags. Food Science, 10. pp. 321-326.

Majumder, S. K. and Natarajan, C. P. and Narasimhan, K. S. and Viraktamath, C. S. and Balakrishnan Nair, R. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. III. Bulk storage in bins. Food Science, 10. pp. 326-331.

Majumder, S. K. and Muthu, M. and Srinivasan, K. S. and Natarajan, C. P. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. IV. Control of Araecerus fasciculatus (DEG) in monsooned coffee and related storage experiments. Food Science, 10. pp. 332-338.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. (1960) On roasting of coffee. Indian Coffee, 24. pp. 11-17.

Natarajan, C. P. (1960) Recent advances in chemistry and technology of coffee and tea. Annual Review of Food Technology, 1. pp. 100-121.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. and Sankaran, A. N. (1960) Studies on the roasting of coffee. Journal of Scientific and Industrial Research, 19A. pp. 32-37.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. (1960) A method for the quantitative estimation of roasted date and tamarind in coffee powder. Food Science, 9. pp. 39-41.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Venkateswara Rao, R. and Nagarajan, R. and Chandrasekhara, N. and Sebastian, J. and Nambudiri, E. S. (1959) Chemical composition of Indian tea. Journal of Institute of Chemists, 31 (4). pp. 167-170.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Narayanan, K. M. and Radhakrishnan, K. L. and Doraiswamy, T. R. (1959) Effect of coffee on gastric secretions. Annals of Biochemistry and Experimental Medicine, 19 (3). pp. 61-66.

Natarajan, C. P. and Chandrasekhara, N. and Bhatia, D. S. (1959) Fractionation of nitrogenous components in black tea. Food Science, 8. pp. 390-391.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. (1959) Quality control in coffee. Indian Coffee, 23. pp. 16-20.

Natarajan, C. P. (1959) Recent researches on coffee and tea in India. Food Science, 8. pp. 294-298.

Natarajan, C. P. and Viraktamath, C. S. and Narayanan, K. M. and Gopalakrishna Rao, N. and Bhatia, D. S. (1958) Chemical composition of roasted Indian chicory. Food Science, 7. pp. 1-4.

Natarajan, C. P. and Bhatia, D. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Narayanan, K. M. (1958) Composition of coffee brews. Food Science, 7. pp. 53-55.

Johar, D. S. and Natarajan, C. P. and Ramachandra Rao, T. N. (1958) Growth inhibition of microorganisms by coffee. Food Science, 7. pp. 29-31.

Date, W. B. and Natarajan, C. P. and Balakrishnan Nair, R. (1958) Protection by jaggery against oxidative rancidity in sweets and in oil. Indian Journal of Applied Chemistry, 21. pp. 165-172.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. (1958) Some newer knowledge on coffee. Indian Coffee, 22 (1). pp. 13-18.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Bhatia, D. S. (1958) Stability of tannin-like constituents and caffeine in coffee brew. Food Science, 7. pp. 27-29.

Natarajan, C. P. and Narayanan, K. M. and Sahasrabudhe, M. R. and Radhakrishnan, K. L. and Bhatia, D. S. (1958) Studies on the antioxygenic properties of coffee. Journal of Scientific and Industrial Research, 17C. pp. 145-148.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1957) Adulteration of coffee and its detection. Indian Coffee, 21. pp. 8-18.

Natarajan, C. P. and Bhatia, D. S. (1957) Soluble coffee. Indian Coffee, 21. pp. 110-115.

Natarajan, C. P. and Iyengar, J. R. and Bhatia, D. S. (1957) Studies on tannin-like constituents in coffee. Journal of Scientific and Industrial Research, 16C. pp. 42-44.

Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. and Natarajan, C. P. and Bhatia, D. S. (1956) Chemical composition of coffee `blacks', `bits' and `browns'. Bulletin of Central Food Technological Research Institute, 5. pp. 283-284.

Bhatia, D. S. and Natarajan, C. P. (1956) Chemistry and technology of foods. Annual Review of Biochemistry and Allied Research in India, 25. pp. 2-13.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) Technological research on coffee in India. Indian Coffee, 20. pp. 9-14.

Subrahmanyan, V. and Bains, G. S. and Natarajan, C. P. and Bhatia, D. S. (1956) The carbohydrates of tender kernel of palmyrah palm (Borassus fabelliferl). Archives of Biochemistry and Biophysics, 60. pp. 27-34.

Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.

Natarajan, C. P. and Bhatia, D. S. (1956) A simple test for the detection of date and tamarind seed adulterants in coffee. Bulletin of Central Food Technological Research Institute, 5 (11). pp. 262-263.

Natarajan, C. P. and Kantharaj Urs, M. and Bhatia, D. S. (1955) Carbohydrates in green and roasted coffee. Journal of Indian Chemical Society Industrial News, 18 (1). pp. 9-12.

Kantharaj Urs, M. and Natarajan, C. P. and Bhatia, D. S. (1955) Mineral nutrients in coffee brew. Journal of Scientific and Industrial Research, 14C. p. 60.

Natarajan, C. P. and Bains, G. S. (1955) Paper chromatography of mannose phenyl hydrazone. Journal of Scientific and Industrial Research, 14C (3). pp. 81-82.

Natarajan, C. P. and Bhatia, D. S. (1955) Progress in coffee research and technology. Bulletin of Central Food Technological Research Institute, 4. pp. 89-92.

Bains, G. S. and Natarajan, C. P. (1955) Progress in food technology in 1954. Bulletin of Central Food Technological Research Institute, 4 (8). pp. 184-190.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1955) Scope for soluble coffee industry in India. Indian Coffee, 19. pp. 13-16.

Iyengar, J. R. and Natarajan, C. P. and Bhatia, D. S. (1955) Tannins in coffee. A preliminary study. Bulletin of Central Food Technological Research Institute, 4. pp. 259-260.

Kantharaj Urs, M. and Natarajan, C. P. and Bhatia, D. S. (1955) A comparative study of the proteins of different varieties of coffee. Bulletin of Central Food Technological Research Institute, 4. pp. 260-261.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1954) Aroma of coffee. Indian Coffee, 18. pp. 55-57.

Natarajan, C. P. and Nagarathnamma, M. and Bhatia, D. S. (1954) Calcium uptake by coffee powder. Current Science, 23. p. 157.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Chemical composition of Indian coffee. Indian Coffee, 18. pp. 185-191.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Chemical composition of blends of coffee and some common adulterants. Indian Coffee, 18. pp. 205-208.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1954) Coffee as a beverage. Indian Coffee, 18. pp. 12-15.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Nagarathnamma, M. and Mani, G. S. (1954) Preparation of beverage coffee. Indian Coffee, 18 (5). pp. 102-107.

Natarajan, C. P. and Bains, G. S. (1954) Progress in food technology during 1953. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 227-230.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Standards for Indian coffee. Current Science, 23. pp. 292-293.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. and Desikachar, H. S. R. and Sankaran, A. N. (1954) Utilization of Agave as an article of food. Bulletin of Central Food Technological Research Institute, 3. pp. 63-66.

Natarajan, C. P. and Mani, G. S. and Bhatia, D. S. (1954) Volatile value of Indian coffee and coffee substitutes. Bulletin of Central Food Technological Research Institute, 3 (12). pp. 307-309.

Natarajan, C. P. and Bhatia, D. S. (1953) Coffee research scheme. Indian Coffee, 17. pp. 159-168.

Kantharaj Urs, M. and Natarajan, C. P. and Bhatia, D. S. (1953) Minor mineral constituents of Indian coffee. Journal of Scientific and Industrial Research, 12B. pp. 124-125.

Natarajan, C. P. and Bhatia, D. S. (1953) Processing of Agave vera Cruz Mill. Bulletin of Central Food Technological Research Institute, 3. pp. 39-41.

Natarajan, C. P. and Bhatia, D. S. (1953) Progress in food technology 1952. Bulletin of Central Food Technological Research Institute, 2 (10). pp. 264-266.

Kantharaj Urs, M. and Sahasrabudhe, M. R. and Bhatia, D. S. and Natarajan, C. P. (1953) Studies on the storage behaviour of mustard and groundnut oils in galvanized iron containers. Bulletin of Central Food Technological Research Institute, 3 (1). pp. 17-18.

Natarajan, C. P. and Bhatia, D. S. (1953) Vacuum packing of coffee. Indian Coffee, 17. pp. 116-117.

Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.

Natarajan, C. P. and Kantharaj Urs, M. and Bhatia, D. S. and Anandaswamy, B. (1952) Effect of metallic contamination on the quality of coffee. Indian Coffee, 16. pp. 133-135.

Natarajan, C. P. and Bhatia, D. S. (1952) Progress in food technology 1951. Journal of Scientific and Industrial Research, 11A (12). pp. 549-550.

Natarajan, C. P. and Bhatia, D. S. and Subrahmanyan, V. (1952) Studies on the utilization of coffee husk. Journal of Scientific and Industrial Research, 11A. pp. 410-411.

Natarajan, C. P. and Bhatia, D. S. (1952) Trends in modern food technology. Journal of Scientific and Industrial Research, 11A (2). pp. 73-74.

Natarajan, C. P. and Johar, D. S. and Das, D. P. and Anand, J. C. (1951) Quality of vinegar. Indian Journal of Horticulture, 8 (1). pp. 20-25.