Items where Author is "Pruthi, J. S."

Article

Teotia, M. S. and Pruthi, J. S. (1992) Chemical composition and utilisation of green almonds. Beverage and Food World, 19 (3). pp. 12-13.

Raina, B. L. and Teotia, M. S. and Pruthi, J. S. and Kalra, C. L. and Jarnail, SINGH. and Nandpuri, K. S. (1988) Studies on the evaluation of some new onion cultivars for their suitability for dehydration. Indian Food Packer, 42 (1). pp. 7-14.

Pruthi, J. S. and Teotia, M. S. (1987) Studies on the manufacture, composition, packaging, storage and quality standards of raw mango powder or "Amchur". Indian Cocoa, Arecanut and Spices Journal, 11 (1). pp. 21-28.

Teotia, M. S. and Pruthi, J. S. (1987) Techno-economic aspects of "Amchur" manufacture. Indian Food Packer, 41 (6). pp. 26-30.

Kalra, C. L. and Pruthi, J. S. (1984) Chemistry and technology of okra (Hibiscus esculentus Linn.). Indian Food Packer, 38 (1). pp. 37-57.

Kalra, C. L. and Beerh, O. P. and Pruthi, J. S. (1984) Harvesting, storage, chemical composition and processing of cauliflower (Brassica oleracea, var. botrytis)-a resume. Indian Food Packer, 38. pp. 42-64.

Pruthi, J. S. and Manan, J. K. and Raina, B. L. and Teotia, M. S. (1984) Improvement in whiteness and extension of shelf life of fresh and processed mushrooms (Agaricus bisporus and Volvariella volvacea). Indian Food Packer, 38 (2). pp. 55-63.

Pruthi, J. S. and Saxena, A. K. (1984) Studies on Anardana (dried pomegranate seeds). Journal of Food Science and Technology, 21. pp. 296-299.

Pruthi, J. S. and Manan, J. K. and Teotia, M. S. (1984) Studies on the utilisation of Kinnow and Malta oranges. Journal of Food Science and Technology, 21 (3). 123-127; 10 ref..

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1984) Variability in the physico-chemical characteristics of spiced papads of Punjab. Journal of Food Science and Technology, 21. pp. 299-301.

Teotia, M. S. and Kalra, C. L. and Raina, B. L. and Pruthi, J. S. (1983) Influence of pre-treatments on the quality of canned okra (Hibiscus esculentus L) - A comparative study. Indian Food Packer, 37 (5). pp. 50-56.

Kalra, C. L. and Pruthi, J. S. and Teotia, M. S. and Raina, B. L. and Sharma, B. R. and Nandpuri, K. S. (1983) Influence of variety on the quality of processed bitter gourd (Karela). Indian Food Packer, 37 (4). pp. 71-77.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1983) Studies on the manufacture, packaging and storage of traditional savoury foods. Part I. Black gram (urad) and green gram (mung) wadian. Indian Food Packer, 37 (5). pp. 61-70.

Kalra, C. L. and Raina, B. L. and Teotia, M. S. and Pruthi, J. S. (1983) The influence of varieties on the quality of dehydrated okra (Hibiscus esculentus L). Indian Food Packer, 37 (6). pp. 47-55.

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1983) The manufacture, packaging and storage of traditional savoury foods. Part II: Phul wadian, mukand wadian and other savoury foods. Indian Food Packer, 37 (6). pp. 73-84.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. (1982) Cherries II. Technological aspects. Indian Food Packer, 36 (4). pp. 36-67.

Raina, B. L. and Pruthi, J. S. and KALRA, C. L. and Teotia, M. S. and Jarnail, Singh. (1982) Influence of variety on quality of processed cauliflower. Indian Food Packer, 36 (2). pp. 7-15.

Kalra, C. L. and Pruthi, J. S. and Teotia, M. S. and Raina, B. L. and Sharma, B. R. and Nandpuri, K. S. (1982) Influence of variety, size, grade and number of ridges of okra on the canned okra (Hibiscus esculentus L.). Indian Food Packer, 36 (2). pp. 53-62.

Pruthi, J. S. and Kalra, C. L. and Manan, J. R. and Raina, B. L. (1982) Manufacture, packing and storage of North Indian spiced papads. Indian Food Packer, 36 (3). pp. 43-49.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. I. Black gram (urad) wadian and green gram (mung) wadian. ISI Bulletin, 33. pp. 56-62.

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. II. Phul wadian, Mukand wadian and other savoury foods. ISI Bulletin, 33. pp. 294-300.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. (1980) Cherries I. Agri-horticultural and chemical aspects. Indian Food Packer, 34 (5). pp. 33-58.

Sondhi, S. P. and Pruthi, J. S. (1980) Effect of variety/strain and stage of maturity on the quality of cashew apples. Indian Journal of Horticulture, 37 (3). 270-275, 8 ref..

Pruthi, J. S. and Saxena, A. K. and Manan, J. K. (1980) Studies on the determination of optimum conditions of preservation of fresh vegetables in acidified sulphited brine for subsequent use in Indian style curries. Indian Food Packer, 34 (6). pp. 9-16.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. and Kanwar, J. S. and Nandpuri, K. S. (1980) Studies on varietal suitability of tomatoes for ketchup manufacture. Indian Food Packer, 34 (2). pp. 22-30.

Raina, B. L. and Teotia, M. S. and Pruthi, J. S. (1980) Technological assessment of quality of ginger grown in Himachal Pradesh. Indian Cocoa, Arecanut and Spices Journal, 4 (2). pp. 32-35.

Pruthi, J. S. and Varkey, A. G. and Bhat, A. V. (1978) Post-harvest technology of cinnamon and utilisation of cinnamon wastes (leaves and twigs). Indian Arecanut, Spices, Cocoa Journal, 1 (4). pp. 87-93.

Pruthi, J. S. (1978) Processing technology for Kinnow mandarins. Punjab Horticultural Journal, 18. p. 199.

Pruthi, J. S. (1978) Quality control, packaging and storage of dehydrated foods. Indian Food Packer, 32 (1). pp. 30-40.

Pruthi, J. S. and Gopalakrishnan, M. and Bhat, A. V. (1978) Studies on dehydration of tropical paddy straw mushroom Volvariella volvacea. Indian Food Packer, 32 (2). pp. 7-16.

Pruthi, J. S. and Gopalakrishnan, M. and Bhat, A. V. (1978) Studies on the Dehydration of Tropical Paddystraw Mushroom (Volvariella Volvacea). Indian Food Packer, 32. pp. 7-16.

Gopalakrishnan, M. and Pruthi, J. S. (1977) Nutritional quality of tropical paddy straw mushroom Volvariella volvacea. Indian Food Packer, 31 (5). pp. 14-17.

Bhat, A. V. and George Varkey, A. and Satyavathi, Krishnakutty and Pruthi, J. S. (1977) Varietal trials in canning of pineapples. Indian Food Packer, 31 (2). pp. 18-25.

Pruthi, J. S. and Bhat, A. V. and Satyavati, V. K. and Gopalakrishnan, M. and George Varkey, A. (1977) Varietal trials of banana grown in Kerala for processing. Indian Food Packer, 31 (4). pp. 8-17.

Agarwal, P. C. and Pruthi, J. S. (1972) Effect of different methods of dehydration of mandarin orange waste (peel and pomace) on the quality and recovery of pectin therefrom. Indian Food Packer, 26 (2). 9-16, 11 ref..

Pruthi, J. S. and Agarwal, P. C. (1971) Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom. Indian Food Packer, 25 (2). 11-15, 6 ref..

Nagarathnamma, M. and Dwarakanath, C. T. and Pruthi, J. S. (1964) Changes in the chemical composition of the raw material during the preparation of vinegar. Indian Food Packer, 18 (2). pp. 4-7.

Pruthi, J. S. and Nagarathnamma, M. and Siddappa, G. S. (1964) Detection of adulteration in vinegar by application of VRS technique and paper chromatography. Indian Food Packer, 18 (2). pp. 11-14.

Nagarathnamma, M. and Pruthi, J. S. and Siddappa, G. S. (1964) Variations in the physico-chemical characteristics of commercial vinegars (brewed and synthetic) manufactured in India. Indian Food Packer, 18 (2). pp. 15-19.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1963) Determination of the optimal dose of chemical preservatives for the preservation of cashew apple fruit and juice. Science and Culture, 29 (8). p. 416.

Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle). Food Science, 12. pp. 340-343.

Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Nitrogenous substances in ginger (Zingiber Officinale roscoe). Spices Bulletin, 2 (12). pp. 61-65.

Pruthi, J. S. and Misra, B. D. (1963) Packaging requirements of Indian curry powders and other spice mixtures. Spices Bulletin, 2 (6). pp. 5-11.

Sastry, L. V. L. and Chakraborthy, R. N. and Pruthi, J. S. and Siddappa, G. S. (1963) Preservation and storage of cashew apple juice and its blends. Indian Journal of Technology, 1. pp. 431-433.

Pruthi, J. S. and Misra, B. D. (1963) Quality standards for curry powders and other spice mixtures. Spices Bulletin, 2 (12). pp. 97-108.

Bedekar, S. V. and Pruthi, J. S. (1963) Some physico-chemical and technological aspects of preparation and curing of mango pickle and other commercially important pickles in oil. Punjab Horticultural Journal, 3. pp. 259-263.

Pruthi, J. S. (1963) Spin pasteurization of canned passion fruit juice. Food Science, 12 (1). pp. 1-10.

Misra, B. D. and Pruthi, J. S. (1963) Storage studies on curry powders: Effect of type of container, vaccumization, gas packaging and storage temperature on the quality and shelf life of curry powder and other spice mixtures. Spices Bulletin, 2 (6). pp. 15-23.

Pruthi, J. S. (1963) Studies on the growth-promoting value and digestibility of passion fruit seed oil. Annals of Biochemistry and Experimental Medicine, 23 (2). pp. 45-50.

Pruthi, J. S. (1963) Studies on the nutritive value of raw and blended passion fruit seed oil. Indian Oilseeds Journal, 7. pp. 60-65.

Pruthi, J. S. and Misra, B. D. (1963) Studies on the physico-chemical and microbiological changes in curry powders during their drying, milling and mixing operations. Spices Bulletin, 3 (3-5). pp. 8-13.

Misra, B. D. and Pruthi, J. S. (1963) Studies on the physico-chemical evaluation of flavour and colour of curry powders and other spice mixtures. Spices Bulletin, 3 (1-2). pp. 5-10.

Pruthi, J. S. and Susheela, R. (1963) Studies on the utilization of mango waste-kernels: Some chemical and technological aspects. Punjab Horticultural Journal, 3. pp. 272-280.

Pruthi, J. S. and Bedekar, S. V. (1963) Studies on varietal trials in salting or brining of raw mango slices for subsequent use in chutney and pickle manufacture. Punjab Horticultural Journal, 3. pp. 264-271.

Chakraborthy, R. N. and Sastry, L. V. L. and Pruthi, J. S. and Siddappa, G. S. (1962) Changes in polyphenols and ascorbic acid during the candying of cashew apples. Indian Food Packer, 16 (7). p. 10.

Pruthi, J. S. (1962) Chemical composition and utilization of passion fruit seed, seed oil and seed meal. Indian Oil and Soap Journal, 28 (3). pp. 55-62.

Pruthi, J. S. (1962) Comparative storage stability of frozen and sulphited orange juice and concentrate. Indian Food Packer, 16 (4). pp. 9-14.

Satyanarayana Rao, B. A. and Pruthi, J. S. (1962) Torulopsis utilis a salt-acid tolerant yeast from mango. Current Science, 31. p. 441.

Pruthi, J. S. and Susheela, R. and Girdhari, Lal (1961) Anthocyanin pigment in passion fruit rind. Journal of Food Science, 26. pp. 385-388.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of manometric technique in the assessment of quality and stability of Indian mandarin oils. Food Science, 10 (11). pp. 343-345.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of spectrophotometry in the detection of adulteration in Indian citrus oils. Food Science, 10. pp. 354-358.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1961) Chemistry and technology of citrus essential oils -- A review. Food Science, 10 (11). pp. 339-342.

Pruthi, J. S. and Parekh, C. M. and Tandon, G. L. and Girdhari, Lal. (1961) Effect of agri-cum-horticultural factors on the physico-chemical characteristics of Indian mandarin oils. Food Science, 10 (11). pp. 350-354.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. (1961) Physico-chemical examination of Indian mandarin oils and their quality standards. Food Science, 10. pp. 345-350.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1961) Role of mandarin oil in the development of off-flavour in orange squash. Food Science, 10. pp. 367-372.

Parekh, C. M. and Pruthi, J. S. and Tandon, G. L. and Girdhari, Lal. (1961) Studies on the comparative stability of cold-pressed vs. distilled mandarin oil. Food Science, 10 (11). pp. 365-366.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Tandon, G. L. and Girdhari, Lal. (1961) Studies on the shelf-life of Indian mandarin oil. Part I. Effect of different treatments. Food Science, 10 (11). pp. 358-363.

Pruthi, J. S. and Parekh, C. M. and Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1961) Studies on the shelf-life of Indian mandarin oil. Part II. Effect of time and temperature of storage. Food Science, 10 (11). pp. 363-365.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. (1961) An integrated process for the recovery of essential oil and pectin from mandarin orange waste. Food Science, 10. pp. 372-378.

Pruthi, J. S. and Girdhari, Lal. (1960) Carbohydrates in passion fruit juice (Passiflora edulis Sims). Indian Journal of Horticulture, 17 (2). pp. 133-137.

Susheela, R. and Pruthi, J. S. and Girdhari, Lal. (1960) Carbohydrates, organic acids and polyphenols in passion fruit rind (Passiflora edulis Sims). Indian Journal of Applied Chemistry, 23. pp. 169-172.

Pruthi, J. S. and Mookerjee, K. K. and Girdhari, Lal. (1960) Changes in the quality and recovery of pectin from fresh guava during its refrigerated and common storage. Defence Science Journal, 10 (1). pp. 45-50.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1960) Effect of maturity of fruit on the physico-chemical characteristics of Indian mandarin oil. Indian Perfumer, 4 (1). pp. 11-14.

Pruthi, J. S. (1960) Freeze-drying of passion fruit juice. Food Science, 9. pp. 336-338.

Susheela, R. and Pruthi, J. S. and Girdhari, Lal (1960) Nitrogenous substances in passion fruit (Passiflora edulis Sims.) waste. Proceedings of the Symposium on Proteins, Mysore, August. pp. 435-438.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1960) Non-enzymatic browning in garlic powder during storage. Food Science, 9. pp. 243-247.

Pruthi, J. S. (1960) Nutritive value and utilization of passion fruit waste (skin or rind) (@Passiflora edulis@ Sims). Food Science, 9. pp. 397-399.

Pruthi, J. S. and Rangaramu, B. N. and Girdhari, Lal. (1960) Physico - chemical composition of passion fruit (Passiflora edulis Sims) V. Effect of fruit size. Indian Journal of Horticulture, 17. pp. 230-237.

Pruthi, J. S. and Sathyanarayana Rao, N. S. and Girdhari, Lal. (1960) Some technological aspects of manufacture of mandarin orange concentrate. Food Science, 9. pp. 169-174.

Pruthi, J. S. and Mookerjee, K. K. and Girdhari, Lal. (1960) Studies in the dehydration of guava for the subsequent recovery of pectin during off-season. Defence Science Journal, 10 (2). pp. 47-51.

Pruthi, J. S. and Girdhari, Lal. (1960) Studies on equilibrium relative humidity (ERH) for onion powder. Current Science, 29. pp. 19-20.

Pruthi, J. S. and Ramu, S. D. V. and Girdhari, Lal. (1960) Studies on equilibrium relative humidity (ERH) for passion fruit juice powder. Science and Culture, 25. pp. 489-490.

Pruthi, J. S. (1960) Thermal processing of canned foods with special reference to heat sterilization by agitation. Reviews in Food Technology, 2. pp. 124-154.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. (1960) Varietal differences in the physico-chemical characteristics of Indian apples. Food Science, 9. pp. 363-366.

Sathyanarayana Rao, B. A. and Pruthi, J. S. (1960) An acid-tolerant and non-sporulating yeast from passion fruit juice. Nature, 187. p. 342.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Jaleel, S. A. and Girdhari, Lal. (1960) A heat resistant and acid tolerant yeast from Passiflora edulis Sims. Current Science, 29. pp. 473-475.

Pruthi, J. S. and Mookerjee, K. K. and Girdhari, Lal. (1960) A study of factors affecting the recovery and quality of pectin from guava. Indian Food Packer, 14 (7). pp. 7-13.

Pruthi, J. S. and Girdhari, Lal. (1959) Chemical composition of passion fruit (Passiflora edulis Sims). Journal of the Science of Food and Agriculture, 10. pp. 188-192.

Pruthi, J. S. and Ranganna, S. and Girdhari, Lal. (1959) Chemistry and technology of fruit and fruit products. Chemical aspects. Food Science, 8. pp. 191-197.

Girdhari, Lal. and Pruthi, J. S. and Ranganna, S. (1959) Chemistry and technology of fruit and fruit products. Technological aspects. Food Science, 8. pp. 198-205.

Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1959) Chemistry and technology of garlic powder. Food Science, 8. pp. 429-431.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Determination of the critical temperature of dehydration of garlic. Food Science, 8. pp. 436-440.

Pruthi, J. S. and Singh, L. J. and Kalbag, S. S. and Girdhari, Lal. (1959) Effect of different methods of dehydrationon the quality of garlic powder. Food Science, 8. pp. 444-448.

Pruthi, J. S. and Singh, L. J. and Indiramma, K. and Sankaran, A. N. and Girdhari, Lal. (1959) Effect of nitrogen packing and storage temperature on the quality of garlic powder. Food Science, 8. pp. 461-464.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Girdhari, Lal. (1959) Effect of regional variability in garlic on the quality of garlic powder. Food Science, 8. pp. 431-436.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457.

Singh, L. J. and Pruthi, J. S. and Sankaran, A. N. and Indiramma, K. and Girdhari, Lal. (1959) Effect of type of packaging and storage temperature on flavour and colour of garlic powder. Food Science, 8. pp. 457-461.

Pruthi, J. S. and Sathyanarayana Rao, N. S. and Girdhari, Lal. (1959) Flavour restoration in mandarin orange concentrate with orange oil. Indian Perfumer, 3. pp. 1-4.

Pruthi, J. S. (1959) Physico - chemical changes in Valencia orange concentrate during commercial scale vacuum concentration. Defence Science Journal, 9 (1). pp. 6-13.

Pruthi, J. S. (1959) Physico - chemical composition of passion fruit (Passiflora edulis Sims). III. Effect of stage of maturity of fruit at picking time. Indian Journal of Horticulture, 16. pp. 110-112.

Pruthi, J. S. and Sankaran, A. N. and Girdhari, Lal. (1959) Physico - chemical composition of passion fruit (Passiflora edulis Sims). IV. Effect of date of picking and plant-to-plant variations on some physico-chemical aspects. Indian Journal of Horticulture, 16. pp. 243-251.

Pruthi, J. S. (1959) Physico-chemical changes in lemon concentrate during commercial scale vacuum concentration. Food Science, 8. pp. 39-43.

Pruthi, J. S. and Singh, L. J. and Ramu, S. D. V. and Girdhari, Lal. (1959) Pilot-plant studies on the manufacture of garlic powder. Food Science, 8. pp. 448-452.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1959) Role of antioxidants in the storage of Indian mandarin oil. Indian Perfumer, 3 (2). pp. 87-94.

Pruthi, J. S. and Singh, R. R. and Girdhari, Lal. (1959) Some nutritional aspects of fruit and fruit products. 2. Indian Food Packer, 13. pp. 7-11.

Pruthi, J. S. and Singh, R. R. and Girdhari, Lal. (1959) Some nutritional aspects of fruit and fruit products. 1. Indian Food Packer, 13. pp. 14-16.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Some technological aspects of dehydration of garlic. A study of some factors affecting the quality of garlic powder during dehydration. Food Science, 8. pp. 441-444.

Pruthi, J. S. (1959) Some technological aspects of manufacture of orange concentrate. Indian Food Packer, 13 (1). pp. 7-14.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). 1. Ascorbic acid retention. Indian Food Packer, 13 (7). 7-12, 18.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). II. Colour and flavour retention. Indian Food Packer, 13 (9). pp. 7-12.

Pruthi, J. S. and Girdhari, Lal. (1959) Studies on passion fruit juice concentrate and powder. Food Science, 8 (1). pp. 1-6.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder. Current Science, 28. pp. 403-404.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of citrus wastes. Indian Food Packer, 13 (6). 7-12, 18.

Pruthi, J. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Utilization of mango waste. Indian Food Packer, 13 (4). pp. 7-15.

Krishnamurthy, G. V. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of tomato waste. Indian Food Packer, 13 (5). pp. 7-10.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) The equilibrium relative humidity of garlic powder. Journal of Science of Food and Agriculture, 10. pp. 359-361.

Pruthi, J. S. and Girdhari, Lal. (1958) Carotenoids in passion fruit juice (Passiflora edulis Sims). Food Research, 23. pp. 505-510.

Pruthi, J. S. and Girdhari, Lal. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of supplementation of poor vegetarian rice diet with passion fruit juice and squash on the growth rate, calcium, phosphorus and nitrogen metabolism in albino rats. Annals of Biochemistry and Experimental Medicine, 18 (4). pp. 107-112.

Pruthi, J. S. (1958) Flavour restoration in Valencia orange concentrate with orange oil and juice. Indian Food Packer, 12 (12). pp. 7-10.

Pruthi, J. S. and Girdhari, Lal. (1958) Fortification of passion fruit squash with L-ascorbic acid. Indian Food Packer, 12 (6). pp. 9-14.

Pruthi, J. S. and Srivastava, H. C. and Girdhari, Lal. (1958) Microbiological spoilage in purple passion fruit (Passiflora edulis Sims) during storage. Journal of Scientific and Industrial Research, 17C. pp. 129-131.

Pruthi, J. S. (1958) Optimal harvest time for Valencia oranges for orange concentrate manufacture. Indian Food Packer, 12 (11). pp. 7-12.

Pruthi, J. S. (1958) Organic acids in passion fruit Passiflora edulis Sims juice. Journal of Scientific and Industrial Research, 17B. p. 238.

Susan, Samuel and Pruthi, J. S. and Girdhari, Lal (1958) Some technological aspects of processing of green peas. Indian Food Packer, 12 (2). pp. 7-10.

Girdhari, Lal. and Pruthi, J. S. (1957) Indian mandarin oils, their physico-chemical composition and future scope. Indian Food Packer, 27 (7). pp. 8-12.

Pruthi, J. S. (1957) Spin pasteurizer - its principle, performance and industrial applications. Food Science, 6 (8). pp. 179-182.

Girdhari, Lal. and Pruthi, J. S. (1955) Ascorbic acid retention in pineapple products. Indian Journal of Horticulture, 12. pp. 137-141.

Pruthi, J. S. and Girdhari, Lal. and Dhopeshwarkar, G. A. and Magar, N. G. (1955) Effect of processing operations on the nutritive value of canned guava and jack fruit. Journal of Indian Chemical Society Industrial News, 18 (4). pp. 236-240.

Pruthi, J. S. and Girdhari, Lal. (1955) Passion fruit processing. A new promising line in fruit technology. Indian Food Packer, 9 (4). pp. 13-18.

Pruthi, J. S. and Tandon, G. L. and Girdhari, Lal. (1955) Pilot-plant studies on the processing of some important tropical fruits and their economic feasibility. South Indian Horticulture, 3 (1). pp. 10-15.

Pruthi, J. S. and Girdhari, Lal. (1955) Refrigerated and common storage of purple passion fruits (Passiflora edulis Sims). Indian Journal of Horticulture, 12. pp. 204-211.

Raina, S. M. and Pruthi, J. S. and Girdhari, Lal (1955) Some technological aspects of storage of dehydrated potatoes. Chemical Age of India (6). pp. 79-84.

Pruthi, J. S. and Girdhari, Lal. (1955) Studies on the nutritive value and utilization of purple passion fruits (Passiflora edulis Sims). Indian Journal of Horticulture, 12. pp. 34-37.

Pruthi, J. S. and Girdhari, Lal. (1955) Studies on the technological aspects of the manufacture of passion fruit juice and squash. Chemical Age of India, 6. pp. 39-48.

Pruthi, J. S. and Girdhari, Lal. (1955) Varietal trials in canning of pineapples. Bulletin of Central Food Technological Research Institute, 4. pp. 284-285.

Girdhari, Lal. and Pruthi, J. S. (1955) Varietal trials on canning of potatoes. Indian Food Packer, 9 (5). pp. 7-8.

Parekh, C. M. and Pruthi, J. S. and Tandon, G. L. (1955) A new approach to the preservation of tomato juice for ketchup making preliminary observations. Indian Food Packer, 9 (8). pp. 9-12.

Khettry, A. K. and Pruthi, J. S. and Girdhari, Lal. (1954) Aromatic principles in apples and pineapples. Chemical Age of India, 5 (3). pp. 7-16.

Pruthi, J. S. and Girdhari, Lal. (1954) Germination trials in passion fruit seeds. Indian Journal of Horticulture, 11 (4). pp. 138-144.

Pruthi, J. S. and Girdhari, Lal (1954) Physico-chemical characteristics of Nagpur orange (Mandarin) oil. Bulletin of Central Food Technological Research Institute, 3. pp. 301-302.

Pruthi, J. S. and Girdhari, Lal (1954) Processing of bitter potatoes. Chemical Age of India, 5 (3). pp. 29-31.

Pruthi, J. S. and Girdhari, Lal (1954) Studies on the utilization of chalta fruit Dillenia indica Linn - preliminary observation. Chemical Age of India, 5 (3). pp. 33-36.

Pruthi, J. S. (1953) Colour deterioration in processed grapefruit juice during storage. Bulletin of Central Food Technological Research Institute, 3 (2). p. 43.

Girdhari, Lal. and Tandon, T. L. and Pruthi, J. S. (1953) Manufacture of Sathgudi orange squash - pilot plant trails. Bulletin of Central Food Technological Research Institute, 2. pp. 283-286.

Pruthi, J. S. and Tandon, G. L. and Siddappa, G. S. (1953) Removal of hydrocyanic acid from tender bamboo shoots. Bulletin of Central Food Technological Research Institute, 3. pp. 41-42.

Tandon, G. L. and Pruthi, J. S. and Girdhari, Lal. (1953) Varietal trials on canning of potatoes. Bulletin of Central Food Technological Research Institute, 2. pp. 207-210.

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.

Girdhari, Lal. and Tandon, G. L. and Pruthi, J. S. (1952) Pilot plant trials on the processing of canned mangoes and mango squash. Chemical Age, 6. pp. 103-109.

Pruthi, J. S. (1952) Preliminary observations on the utilization of passion fruit (Passsiflora edulis). Bulletin of the Central Food Technological Research Institute, 1. p. 208.

Tandon, G. L. and Pruthi, J. S. and Girdhari, Lal. (1952) Processing tender bamboo shoots a new industry. Bulletin of Central Food Technological Research Institute, 1. pp. 301-304.

Girdhari, Lal. and Tandon, G. L. and Pruthi, J. S. (1952) Utilization of tender bamboo shoots as an article of food. Chemical Age, 6. pp. 110-114.

Pruthi, J. S. and Girdhari, Lal. (1951) Effect of different methods of preservation and other factors on the ascorbic acid content of pure citrus juices during storage. Journal of Indian Chemical Society Industrial News, 14. pp. 17-24.

Pruthi, J. S. and Girdhari, Lal. (1951) Preservation of citrus fruit juices. Journal of Scientific and Industrial Research, 10B. pp. 36-41.

Pruthi, J. S. (1950) Citrus juices during storage. Indian Food Packer, 4 (9). pp. 18-19.

Pruthi, J. S. (1950) The keeping quality of citrus juices during storage. Indian Food Packer, 4. 15,21-16,24.