Items where Author is "Prabhakara Rao, P. G."

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.

Balaswamy, K. and Prabhakara Rao, P. G. and Sulochanamma, G. and Nagender, A. and Sathiya Mala, K. (2022) Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli. The Indian Journal of Nutrition and Dietetics, 59 (3). pp. 310-322.

Kurian, A. E. and Prabhakara Rao, P. G. and Nagender, A. and Srinivasulu, K. and Sathiya Mala, K. (2021) Studies on development of instant pumpkin soup tablets and evaluation of storage stability. Indian Journal of Traditional Knowledge, 20 (2). pp. 486-491.

Prabhakara Rao, P. G. and Kamalakar, K. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2020) Esters of petroselinic acid containing Trachyspermum copticum seed oil: Potential industrial lubricant base stocks. Indian Journal of Chemistry, 59B. pp. 126-134.

Balaswamy, K. and Galla Narsing, Rao and Prabhakara Rao, P. G. and Satyanarayana, A. (2018) Preparation of shelf stable sweet chutney from muskmelon (Cucumis melo). Beverage and Food World, 45 (8). pp. 35-38.

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.

Ganesan, V. and Prabhakara Rao, P. G. and Venkateswaran, G. (2017) Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15. BioMed Research International. pp. 1-9.

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.

Galla Narsing, Rao and Prabhakara Rao, P. G. and Nagender, A. and Akula, Satyanarayana and Balaswamy, K. (2016) Nutritional Profile and Antioxidant Activity of Momordica tuberosa. American Journal of Pharmtech Research, 6 (3). pp. 652-663.

Balaswamy, K. and Prabhakara Rao, P. G. (2016) Physico-chemical and antioxidant properties of foam mat dried muskmelon (Cucumis melo) and application in dairy products. Journal of Scientific and Industrial Research, 75. pp. 225-230.

Prabhakara Rao, P. G. and Galla Narsing, Rao and Jyothirmayi, T. and Sathyanarayana, A. (2015) Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum. Journal of the American Oil Chemists' Society, 92 (10). pp. 1483-1490. ISSN 0003-021X

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.

Sathiya Mala, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2015) Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products. Journal of Food Science and Technology, 52 (2). pp. 912-919. ISSN 0022-1155

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.

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 .

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

Balaswamy, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2012) Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri. Indian Journal of Traditional Knowledge, 11 (1). pp. 103-108.

Galla Narsing, Rao and Prabhakara Rao, P. G. and Akula, Satyanarayana and Balaswamy, K. (2012) Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita. Food Chemistry, 135. pp. 1479-1484.

Jyothirmayi, T. and Prabhakara Rao, P. G. and Prabhavathy Manda, Babu, and Satyanarayana, A. (2012) Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products. Journal of Scientific and Industrial Research, 71 (12). pp. 788-793.

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

Galla Narsing, Rao and Balaswamy, K. and Prabhakara Rao, P. G. and Dubasi Govardhana, Rao and Sathyanarayana, A. (2011) Nutritional Quality, Fatty Acids, Amino Acids and Functional Characteristics of Bael (Aegle marmelos L.) Seed Protein Concentrate. Journal of Food and Drug Analysis, 19 (4). pp. 528-535.

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Akula, Satyanarayana (2011) Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability. Journal of Food Process Technology, 2 (3). pp. 105-4.

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.

Balaswamy, K. and Prabhakara Rao, P. G. and Rao, D. G. and Jyothirmayi, T. (2010) Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. Journal of Food Science and Technology, 47 (2). :219-223.

Prabhakara Rao, P. G. and Jyothirmayi, T. and Karuna, M. S. and Prasad, R. B. (2010) Studies on lipid profiles and fatty acid composition of roe from rohu (Labeo rohita) and murrel (Channa striatus). Journal of Oleo Science, 59 (10). pp. 515-519.

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.

Prabhakara Rao, P. G. and Balaswamy, K. and Velu, V. and Jyothirmayi, T. (2009) Products from grapes of low soluble solids and their quality evaluation. Journal of Food Science and Technology, 46 (1). pp. 77-79.

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.

Prabhakara Rao, P. G. and Satyanarayana, A. and Balaswamy, K. and Jyothirmayi, T. (2007) Application of annatto dye formulation in bakery and extruded food products. Journal of Foodservice, 18. pp. 53-58.

Satyanarayana, A. and Prabhakara Rao, P. G. and Balaswamy, K. (2006) Application of annatto dye formulations in different fruit and vegetable products. Journal of Foodservice, 17 (1). pp. 1-5.

Velu, V. and Nagender, A. and Prabhakara Rao, P. G. and Rao, D. G. (2006) Dry milling characteristics of microwave dried maize grains (Zea mays L.). Journal of Food Engineering, 71 (1). pp. 30-36. ISSN 0260-8774

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Srinivas, P. (2006) Flavour volatiles of flowers and stalks of Murraya koenigii L. Flavour and Fragrance Journal, 21 (4). pp. 581-584.

Jyothirmayi, T. and Prabhakara Rao, P. G. and Walde, S. G. (2006) Nitrogen extractability and functional properties of defatted Erythrina variegata flour. Food Chemistry, 96 (2). pp. 242-247. ISSN 0308-8146

Balaswamy, K. and Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2006) Stability of bixin in annatto oleoresin and dye powder during storage. LWT - Food Science and Technology, 39 (8). pp. 952-956. ISSN 0023-6438

Prabhakara Rao, P. G. and Jyothirmayi, T. and Balaswamy, K. and Satyanarayana, A. and Rao, D. G. (2005) Effect of processing conditions on the stabilityof annatto (Bixa orellana L.) dye incorporated into some foods. Lebensmittel-Wissenschaft und Technologie, 38. pp. 779-784.

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Shivaswamy, R. and Srinivas, P. (2005) Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L. Flavour and Fragrance Journal, 20. pp. 169-172.

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.

Satyanarayana, A. and Prabhakara Rao, P. G. and Rao, D. G. (2003) Chemistry, processing and toxicology of annatto (Bixa orellana L.). Journal of Food Science and Technology, 40 (2). pp. 131-141.

Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2002) Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system. Lebensmittel Wissenschaft und Technologie, 35 (7). 617-621, 10 ref..

Ramalakshmi, K. and Prabhakara Rao, P. G. and Nagalakshmi, S. Raghavan (2000) Physico chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate. Journal of Food Science and Technology, 37 (3). pp. 282-285.

Ramalakshmi, K. and Prabhakara Rao, P. G. and Raghavan, B. and Balasubramanyam, N. (1997) Effect of storage on added flavours in flavoured coffees. Indian Coffee, 61 (4). pp. 2-5.

Ramalakshmi, K. and Prabhakara Rao, P. G. and Raghavan, B. (1997) Effects of storage on the quality of stabilized garlic powder. Indian Spices, 34 (4). 5-7, 19, 6 ref..

Prabhakara Rao, P. G. and Ramalakshmi, K. and Raghavan, B. and Abraham, K. O. (1995) Detection and quantification of added flavours in flavoured roasted and ground coffee. Indian Coffee, 59 (9). pp. 3-7. ISSN 0006-3002

Ramalakshmi, K. and Prabhakara Rao, P. G. and Abraham, K. O. (1994) Chemical analysis of chicory samples. Indian Coffee, 58 (3). 22-24, 6 ref..

Prabhakara Rao, P. G. and Ramalakshmi, K. and Abraham, K. O. and Shankaranarayana, M. L. (1993) Chemical analysis of coffee powder. Indian Coffee, 57 (1-2). pp. 3-7.