Items where Author is "Pushpa, S. Murthy"

Article

Yashwanth, B. S. and Shikku Premachandran, M. and Pooja, S. Karkera and Pushpa, S. Murthy (2024) Acrylamide in coffee: Strategies, research and future perspectives. Food Control (2024), 163. p. 110484.

Aswathi, K. N and Ayusha, Shirke and Aishwarya, Praveen and Pushpa, S. Murthy (2024) Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora)and their effect on metabolites, volatiles and flavor profiles. Food Research International, 180. pp. 1-10.

Aswathi, K. N. and Pushpa, S. Murthy (2024) Pulped natural/honey coffee process: An innovative approach. Food and Humanity (2024), 2. p. 100287.

Siddhi, Patil and Moumita, Das and Suresh Kumar, G. and Pushpa, S. Murthy (2023) Coffee leaf extract exhibits anti‑obesity property and improves lipid metabolism in high‑fat diet‑induced C57BL6 obese mice. 3 Biotech, 13. p. 278.

Shivani, Tripathi and Pushpa, S. Murthy (2023) Coffee oligosaccharides and their role in health and wellness. Food Research International, 173. p. 113288. ISSN 0963-9969

Siddhi, Patil and Shankar, S. R. and Pushpa, S. Murthy (2023) Impact of different varieties and mature stages on phytochemicals from Coffea arabica and Coffea robusta leaves. Biochemical Systematics and Ecology, 110. p. 104699.

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Shreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Sreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Aswathi, K. N. and Ayusha, Shirke and Aishwarya, Praveen and Sachin, R. Chaudhari and Pushpa, S. Murthy (2023) Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles. Food Chemistry, 429. p. 136897.

Siddhi, Patil and Pushpa, S. Murthy (2022) Drying Kinetics, Phytochemical Profile and Antioxidant Potentials of Coffea robusta Leaves and its Valorization as a Functional Beverage. Waste and Biomass Valorization, 13. pp. 4239-4251.

Shikku Premachandran, M. and Pushpa, S. Murthy (2022) Ethnobotanical, phytochemical, pharmacological properties and applications of Pimenta dioica L. Journal of Essential Oil Research, 34 (3). pp. 216-232.

Inderjit, Prakash and Shankar, S. R. and Sneha, H. P. and Punil Kumar, H. N. and Hari, Om and Basavaraj, K. and Pushpa, S. Murthy (2022) Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee. LWT - Food Science and Technology, 154. p. 112717. ISSN 0023-6438

Aswathi, K. N. and Shankar, S. R. and Keerthana, Sreenivasan and Inderjit, Prakash and Pushpa, S. Murthy (2022) Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique. Innovative Food Science and Emerging Technologies, 79. p. 103058.

Shankar, S. R. and Sneha, H. P. and Inderjit, Prakash and Mahejibin, Khan and Punil Kumar, H. N. and Hari, Om and Basavaraj, K. and Pushpa, S. Murthy (2022) Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii. Food Microbiology, 105. p. 104012. ISSN 0740-0020

Siddhi, Patil and Vedashree, M. and Pushpa, S. Murthy (2022) Phytochemical profle and antioxidant potential of cofee leaves infuenced by green extraction techniques and in vitro bio‑accessibility of its functional compounds. Journal of Food Measurement and Characterization, 16. pp. 2335-2346.

Siddhi, Patil and Vedashree, M. and Pushpa, S. Murthy (2022) Valorization of coffee leaves as a potential agri‑food resource: bio‑active compounds, applications and future prospective. Planta, 255. p. 67.

Vaibhavi, Avinash Pimpley and Pushpa, S. Murthy (2021) Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics. Food Bioscience, 43. p. 101284.

Ashika, Raveendran and Pushpa, S. Murthy (2021) New trends in specialty coffees - “the digested coffees”. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852

Pushpa, S. Murthy and Sneha, H. P. and Janardhan, P. and Kusumotoc, Ken-Ichi (2020) Amelioration of cocoa organoleptics using A.oryzae cysteine proteases. LWT - Food Science and Technology, 120. pp. 1-9. ISSN 0023-6438

James Bound, D. and Pushpa, S. Murthy and Negi, P. S. and Srinivas, P. (2020) Evaluation of anti-quorum sensing and antimutagenic activity of 2,3- unsaturated and 2,3-dideoxyglucosides of terpene phenols and alcohols. LWT - Food Science and Technology, 122. pp. 1-8. ISSN 0023-6438

Nivas, M. Desai and Glory Martha, S. and Nanishankar, V. Harohally and Pushpa, S. Murthy (2020) Non-digestible oligosaccharides of green coffee spent and their prebiotic efficiency. LWT - Food Science and Technology, 118. pp. 1-7. ISSN 0023-6438

Nivas, M. Desai and Bubly, Mallik and Suresh, D. Sakhare and Pushpa, S. Murthy (2020) Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties. LWT - Food Science and Technology, 134. p. 109924. ISSN 0023-6438

Vaibhavi, P. and Siddhi, Patil and Srinivasan, Kartikeya and Nivas, Desai and Pushpa, S. Murthy (2020) The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes. Preparative Biochemistry and Biotechnology. ISSN 1082-6068

Siridevi, G. and Devendra, Havare and Basavaraj, K. and Pushpa, S. Murthy (2019) Coffee starter microbiome and in-silico approach to improve Arabica coffee. LWT - Food Science and Technology, 114. pp. 1-8. ISSN 0023-6438

Swapna, R. Sonale and Pushpa, S. Murthy and Ramalakshmi, K. (2019) Efficacy of Neem Kernel Bioactives Extracted using Supercritical Fluid Carbon Dioxide on Selected Dermatophytes and Foodborne Pathogens. International Journal of Innovative Technology and Exploring Engineering, 9 (1). pp. 4304-4309.

Kalaiselvi, I. and Rajalakshmi, P. and Pushpa, S. Murthy and Nagarajan, S. (2019) Enhanced bioaccessibility of green tea polyphenols and lipophilic activity of EGCG octaacetate on gram-negative bacteria. LWT - Food Science and Technology, 105. pp. 103-109. ISSN 0023-6438

Nivas Manohar, Desai and Stanley, Joseph Gilbert and Pushpa, S. Murthy (2019) Green coffee nanoparticles: optimization, in vitro bioactivity and bio-release property. Journal of Microencapsulation Micro and Nano Carriers.

Nivas, M. Desai and Devendra, J. Haware and Basavaraj, K. and Pushpa, S. Murthy (2019) Microencapsulation of antioxidant phenolic compounds from green coffee. Preparative Biochemistry and Biotechnology, 49 (4). pp. 400-406. ISSN 1082-6068

Pushpa, S. Murthy and Sneha, H. P. and Basavaraj, K. and Kusumotoc, Ken-Ichi (2019) Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases. LWT - Food Science and Technology, 113. pp. 1-12.

Yallappa, B. S. and Sandhya, M. V. S. and Rastogi, N. K. and Pushpa, S. Murthy (2019) Starter consortia for on-farm cocoa fermentation and their quality attributes. Preparative Biochemistry and Biotechnology, 50 (3). pp. 272-280. ISSN 1082-6068

Pushpa, S. Murthy and Sano, M. (2018) Aspergillus Oryzae strain with improved conidiation after light stimulation. Japan Agricultural Research Quarterly, 52 (1). pp. 23-28.

Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.

Nidhina, N. and Bhavya, M. L. and Bhaskar, N. and Muthukumar, S. P. and Pushpa, S. Murthy (2017) Aflatoxin production by Aspergillus flavus in rumen liquor and its implications. Food Control, 71. pp. 26-31.

James Bound, D. and Pushpa, S. Murthy and Srinivas, P. (2016) 2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds. Food Chemistry, 210. pp. 371-380.

Bhagya, H. Madegowda and Rameshwaran, Parthepan and Navya, P. N. and Pushpa, S. Murthy (2016) In-vitro Mycological activity of essential oil from Zingiber zerumbet rhizomes. Journal of Essential Oil Research, 28 (1). pp. 81-88.

Bhagya, H. M. and Parthepan, Rameshwaran and Navya, P. N. and Pushpa, S. Murthy (2016) In-vitro Mycological activity of essential oil from Zingiber zerumbet rhizomes. Journal of Essential Oil Research, 28 (1). pp. 81-88.

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Ritika, Mathur and Navya, P. N. and Basavaraj, K. and Pushpa, S. Murthy (2015) Bioprocess of robusta cherry coffee with polyphenol oxidase and quality enhancement. European Food Research and Technology, 240 (2). pp. 319-325.

Pushpa, S. Murthy and Ranju, Gautam and Pura Naik, J. (2015) Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives. Journal of Food Processing and Preservation, 39 (6). pp. 1905-1912.

Fazal, E. and Pushpa, S. Murthy and Naidu, K. A. and Maheshwaraiah, A. and Nagarajan, S. and Sudha, B. S. (2015) Microwave Assisted Synthesis And Biological Evaluation Of Potential Quinoline-2-Carboxylates Of Aromatic Compounds. Indo American Journal of Pharmaceutical Research, 5 (2). pp. 625-634.

James Bound, D. and Pushpa, S. Murthy and Srinivas, P. (2015) Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols. Food Chemistry, 185. pp. 192-199.

Ms., Ruthu and Pushpa, S. Murthy and Amit Kumar, Rai and Bhaskar, N. (2014) Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate. Journal of Food Science and Technology, 51 (9). pp. 1884-1892. ISSN 0022-1155

Ismail, R. Kubra and Bettadaiah, B. K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds. Journal of Food Science and Technology, 51 (2). pp. 245-255.

Vijendra Kumar, N. and Pushpa, S. Murthy and Manjunatha, J. R. and Bettadaiah, B. K. (2014) Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives. Food Chemistry, 159. pp. 451-457.

Divya, K. and Ramalakshmi, K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Volatile oils from Ferula asafoetida varieties and their antimicrobial activity. LWT - Food Science and Technology, 59 (2). pp. 774-779.

Bhoite, Roopali N. and Navya, P. N. and Pushpa, S. Murthy (2013) Statistical optimization, partial purification, and characterization of coffee pulp β-glucosidase and its application in ethanol production. Food Science and Biotechnology, 22 (1). pp. 205-212. ISSN 1226-7708

Priya, N. T. and Ms., Vinothini and Shilpa, H. J. and Vishalakshi, V. and Sathish, H. S. and Pushpa, S. Murthy and Madhava Naidu, M. (2013) Ginger–Garlic Paste in Retort Pouches and its Quality. Journal of Food Process Engineering, 36. pp. 1-8.

Rahath Kubra, I. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2013) In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties. Journal of Food Science, 78 (1). M64-M69.

Navya, P. N. and Pushpa, S. Murthy (2013) Production, statistical optimization and application of endoglucanase from Rhizopus stolonifer utilizing coffee husk. Bioprocess and Biosystems Engineering, 36. pp. 1115-1123.

Roopali, N. Bhoite and Navya, P. N. and Pushpa, S. Murthy (2013) Statistical Optimization of Bioprocess Parameters for Enhanced Gallic Acid Production from Coffee Pulp Tannins by Penicillium verrucosum. Preparative Biochemistry & Biotechnology, 43. pp. 350-363.

Navya, P. N. and Roopali, N. Bhoite and Pushpa, S. Murthy (2012) Bioconversion of Coffee Husk Cellulose and Statistical Optimization of Process for Production of Exoglucanase by Rhizopus stolonifer. World Applied Sciences Journal, 20 (6). pp. 781-789.

Pushpa, S. Murthy and Manjunatha, M. R. and Sulochanamma, G. and Madhava Naidu, M. (2012) Extraction, Characterization and Bioactivity of Coffee Anthocyanins. European Journal of Biological Sciences, 4 (1). pp. 13-19.

Navya, P. N. and Roopali, N. Bhoite and Pushpa, S. Murthy (2012) Improved β-Glucosidase Production From Rhizopus Stolonifer Utilizing Coffee Husk. International Journal of Current Research, 8 (4). pp. 123-129.

Pushpa, S. Murthy and Madhava Naidu, M. (2012) Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products. Food and Bioprocess Technology, 5. pp. 657-664.

Pushpa, S. Murthy and Madhava Naidu, M. (2012) Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products. Food Bioprocess Technology, 5 (3). pp. 897-903.

Pushpa, S. Murthy and Madhava Naidu, M. (2011) Improvement of Robusta Coffee Fermentation with Microbial Enzymes. European Journal of Applied Sciences, 3 (4). pp. 130-139.

Pushpa, S. Murthy and Madhava Naidu, M. (2010) Protease Production by Aspergillus oryzae in Solid-State Fennentation Utilizing Coffee By-Products. World Applied Sciences Journal, 18 (2). pp. 199-205.

Pushpa, S. Murthy and Borse, B. B. and Hafeeza, Khanum and Srinivas, P. (2009) Inhibitory effects of Ajowan (Trachyspermum ammi) ethanolic extract on A. ochraceus growth and ochratoxin production. Turkish Journal of Biology, 33. pp. 211-217.

Pushpa, S. Murthy and Manonmani, H. K. (2009) Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee. European Food Research and Technology, 229 (4). pp. 645-650.

Pushpa, S. Murthy and Madhava Naidu, M. and Srinivas, Pullabhatla (2009) Production of alpha-amylase under solid-state fermentation utilizing coffee waste. Journal of Chemical Technology and Biotechnology, 84. pp. 1246-1249.

Pushpa, S. Murthy and Manonmani, H. K. (2008) Bioconversion of coffee industry wastes with white rot fungus Pleurotus florida. Research Journal of Environmental Sciences, 2 (2). pp. 145-150.

Siddhi, S. Patil and Vedashree, M. and Suresh, D. Sakhare and Pushpa, S. Murthy Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. Journal of Food Science and Technology, 61 (6). pp. 1117-1125. ISSN 0022-1155

Thesis

Pushpa, S. Murthy (2011) Biotechnological Approaches to Production of Bioactives from Coffee By-Products. PhD thesis, University of Mysore.