Items where Author is "Neelakantan, S."

Lewis, Y. S. and Neelakantan, S. and Philip, T. and Nambudiri, E. S. (1966) Production of white pepper in India. Spices Bulletin, 5 (12). pp. 6-7.

Lewis, Y. S. and Neelakantan, S. (1965) (-)-Hydroxycitric Acid-The Principal Acid in the Fruits of Garcinia Cambogia Desr. Phytochemistry , 4. 619- 625.

Lewis, Y. S. and Neelakantan, S. and Anjanamurthy, C. (1964) Acids in Garcinia cambogia. Current Science, 33. pp. 82-83.

Lewis, Y. S. and Neelakantan, S. (1964) Determination of residual solvents in solvent extracted meals. Journal of American Oil Chemists' Society, 41. pp. 211-212.

Neelakantan, S. and Lewis, Y. S. (1964) Thermostability of active dry baker's yeast. Indian Journal of Technology, 2 (6). pp. 213-214.

Lewis, Y. S. and Neelakantan, S. (1964) The chemistry, biochemistry and technology of tamarind. Journal of Scientific and Industrial Research, 23. pp. 204-206.

Lewis, Y. S. and Neelakantan, S. (1964) The real nature of tamarind anthoxanthins. Current Science, 33. p. 460.

Lewis, Y. S. and Neelakantan, S. (1962) Anthoxanthin pigments of tamarind. Current Science, 31. pp. 508-509.

Lewis, Y. S. and Neelakantan, S. and Bhatia, D. S. (1961) Active dry baker's yeast. Journal of Scientific and Industrial Research, 20A (10). pp. 591-594.

Lewis, Y. S. and Neelakantan, S. and Bhatia, D. S. (1961) Determination of free and combined tartaric acids in plant products. Food Science, 10 (3). pp. 49-50.

Lewis, Y. S. and Neelakantan, S. and Bhatia, D. S. (1961) Organic acid metabolism in tamarind leaves. Current Science, 30. pp. 381-382.

Lewis, Y. S. and Neelakantan, S. (1960) Nature of tartaric acid in tamarind. Food Science, 9. p. 405.

Lewis, Y. S. and Neelakantan, S. (1959) Some studies on the Surinam cherry (Eugenia uniflora L.). Food Science, 8. pp. 386-387.

Lewis, Y. S. and Neelakantan, S. (1959) Synthesis of tartaric acid in tamarind leaves. Current Science, 28. pp. 152-153.