Items where Author is "Pushpa Murthy, S."

Article

Harshitha, M. N. and Sirisha, K. L. and Syed, Shafia and Pushpa Murthy, S. (2025) Coffee and chicory blend: properties, nutrition, and health implications. Journal of Food Science and Technology. pp. 1-15.

Aswathi, K. N. and Bhavana, B. K. and Sandeep Mudliar, N. and Pushpa Murthy, S. (2025) Eco-efficient robusta honey coffee process for energy and water footprint reduction: A life cycle assessment. Journal of Food and Bioproducts Processing, 151. pp. 372-380.

Yashwanth, B. S. and Vijay Laxmi, Biswal and Suhas, R. and Sachin Chaudhari, R. and Naveen, J. and Pushpa Murthy, S. (2025) Fortification of coffee with iron compounds to enhance its micronutrient profile. Journal of Food Chemistry, 489. pp. 1-9.

Shikku Premachandran, M. and Navin Kumar, Rastogi and Pushpa Murthy, S. (2024) Implications of Dehydration Processing on the Bio‑Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves. Food Biophysics, 19. pp. 1157-1176.

Aswathi, K. N. and Hiral, Shetiya and Shikku Premachandaran, M. and Swasthika, P. Y. and Sudheer Kumar, Yannam and Pushpa Murthy, S. (2024) Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME‑GCMS and E‑Nose. Journal of Food Measurement and Characterization, 18. pp. 7550-7567.

Vaibhavi Pimpley, A. and Moumita, Das and Suresh Kumar, Gurusiddhaiah and Pushpa Murthy, S. (2023) Modulatory effect of green coffee bioactives on high-fat diet induced obesity in C57BL6 mice model. Nutrition, 115. pp. 1-9.

Roopali Bhoite, N. and Pushpa Murthy, S. (2015) Biodegradation of coffee pulp tannin by Penicillium verrucosum for production of tannase, statistical optimization and its application. Food and Bioproducts Processing, 94. pp. 727-735.