Items where Author is "Rajagopalan, R."

Article

Rao, G. R. and Panemangalore, M. and Rajagopalan, R. (1970) Nutritional properties of neera and palm gur. Indian Journal of Nutrition and Dietetics, 7 (1). 44-52, 30 ref..

Sastry, M. C. S. and Srinivasan, K. S. and Rajagopalan, R. (1969) Studies on the dehulling and screw pressing of soybean to obtain optimally processed soyflour. Journal of Food Science and Technology, 6 (3). 189-191, 13 ref..

Shamanthaka Sastry, M. C. and Subramanian, N. and Rajagopalan, R. (1969) Studies on the wet dehulling of sesame seed to obtain superior grade protein concentrates. Journal of the American Oil Chemists' Society, 46 (11). 592A,594A-596A, 14 ref..

Shamanthaka Sastry, M. C. and Subramanian, N. and Rajagopalan, R. (1969) Studies on wet dehulling of sesame to obtain superior grade protein concentrates. Journal of Association of Official Analytical Chemists, 46. 592A-594A, 596A.

Baliga, B. R. and Rajagopalan, R. (1967) Intestinal synthesis of B-complex vitamins in rats as influenced by feeding of curds. Journal of Food Science and Technology, 4 (3). pp. 120-122.

Tasker, P. K. and Srinivas, H. and Paul Jayaraj, A. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1967) Studies on microatomised protein foods based blends of low fat groundnuts, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. IV. Sup. Journal of Nutrition and Dietetics, 4. pp. 65-73.

Srinivasa, H. and Tasker, P. K. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnut, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. III. Journal of Nutrition and Dietetics, 3 (4). pp. 126-128.

Srinivas, H. and Tasker, P. K. and Rajalakshmi, D. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnuts, soy and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. II. Amino. Journal of Nutrition and Dietetics, 3. pp. 42-46.

Tasker, P. K. and Ananthachar, T. K. and Kurup, K. R. and Srinivas, H. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based on blends of low fat groundnut, soy and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. I.Preparation, Chemical Composition and Shelf Life. Journal of Nutrition and Dietetics, 3. pp. 38-41.

Raju, N. V. and Narayana Rao, M. and Rajagopalan, R. (1965) Nutritive value of heated vegetable oils. Journal of Amerian Oil Chemists Society, 42. pp. 774-776.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Parpia, H. A. B. (1965) Studies on a vegetable protein mixture based on peanut and soy flours. Journal of American Oil Chemists' Society, 42. pp. 658-661.

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. I. Preparation, chemical composition and shelf-life. Journal of Nutrition and Dietetics, 2. pp. 21-23.

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the. Journal of Nutrition and Dietetics, 2. pp. 24-27.

Baliga, B. R. and Rajagopalan, R. (1964) Influence of feeding curds from soyabean milk on the intestinal synthesis of thiamine in rats. Journal of Nutrition and Dietetics, 1 (2). pp. 81-83.

Parpia, H. A. B. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1964) Recent developments in the production and use of processed protein foods in the treatment and prevention of protein malnutrition in children. Journal of Nutrition and Dietetics, 1. pp. 114-127.

Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1964) Studies on a processed protein food based on a blend of groundnut flour and full-fat soy flour fortified with essential amino acids, vitamins and minerals. IV. Effect of supplementary protein food. Journal of Nutrition and Dietetics, 1. pp. 87-90.

Baliga, B. R. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of heat treated soyabean. Indian Journal of Medical Research, 51 (3). pp. 758-763.

Baliga, B. R. and Bhagavan, H. N. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of raw soyabean. Indian Journal of Medical Research, 51 (4). pp. 749-757.

Kantha, Joseph. and Indira, K. and Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Rajagopalan, R. and Sreenivasan, A. and Subrahmanyan, V. (1962) Chemical composition and shelf-life of fortified groundnut flour and blends of groundnut flour with skim milk powder. Food Science, 11. pp. 171-173.

Parthasarathy, H. N. and Tasker, P. K. and Doraiswamy, T. R. and Nagaraja, N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary groundnut flour fortified with vitamins and minerals on retention of nitrogen, calcium and phosphorus in children subsisting on a rice diet. Food Science, 11 (6). pp. 190-192.

Doraiswamy, T. R. and Parthasarathy, H. N. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary groundnut flour fortified with vitamins and minerals on the growth and nutritional status of children subsisting on a poor Indian diet based on rice. Food Science, 11 (6). pp. 186-189.

Doraiswamy, T. R. and Kantha, Joseph. and Panemangalore, M. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary high protein food on the growth and nutritional status of school children, subsisting on a poor Indian diet based on wheat. Food Science, 11. pp. 211-214.

Panemangalore, M. and Parthasarathy, H. N. and Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary high protein food on the retention of nitrogen, calcium and phosphorus in children subsisting on a poor wheat diet. Food Science, 11. pp. 214-217.

Doraiswamy, T. R. and Tasker, P. K. and Rajagopalan, R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary protein foods based on a blend of groundnut flour and skim milk powder fortified with vitamins and minerals on the growth and nutritional status of undernourished weaned. Food Science, 11. pp. 193-196.

Baliga, B. R. and Rajagopalan, R. (1962) Influence of feeding curds on the intestinal synthesis of thiamine in caecectomized rats. Journal of Scientific and Industrial Research, 21C. pp. 329-331.

Subrahmanyan, V. and Kantha, Joseph and Panemangalore, M. and Subramanian, N. and Rajagopalan, R. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate. Food Science, 11. pp. 197-199.

Panemangalore, M. and Kantha, Joseph and Rajagopalan, R. and Sankaran, A. N. and Subramanian, N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of high protein foods based on groundnut protein isolate to a poor rice diet. Food Science, 11. pp. 201-204.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Rajagopalan, R. and Kurien, P. P. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. (1961) The effect of replacing wheat in a poor Indian diet by a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtic atta) on the growth and nutritional status of children. Annals of Biochemistry and Experimental Medicine, 21. pp. 7-12.

Kurien, P. P. and Venkat Rao, S. and Doraiswamy, T. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1961) The effect of replacing wheat in a poor Indian diet by a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtic atta) on the metabolism of nitrogen, calcium and phosphorus. Annals of Biochemistry and Experimental Medicine, 21. pp. 13-16.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1960) Effect of supplementary protein food based on coconut meal, groundnut and Bengal gram flours on the growth and nutrititional status of children. Food Science, 9. pp. 126-128.

Subrahmanyan, V. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1960) Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta). Food Science, 9. pp. 303-305.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Studies on the nutritive value of composite protein foods based on blends of groundnuts, soyabean and sesame flours. Food Science, 9. pp. 86-88.

Narayana Rao, M. and Kantha, Joseph and Rajagopalan, R. and Swaminathan, M. (1960) Studies on the nutritive value of processed protein foods based on oilseed meals fortified with vitamins and minerals. Proceedings of the Symposium on Proteins, Mysore, August. pp. 276-285.

Krishnamurthy, K. and Tasker, P. K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. (1960) Studies on the nutritive value of sesame seeds. Part 1. The amino acid composition of the proteins and the chemical composition of white and black varieties of sesame seed and meal. Annals of Biochemistry and Experimental Medicine, 20 (3). pp. 73-76.

Tasker, P. K. and Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Supplementary value of composite protein foods containing a blend of coconut meal, groundnut flour and Bengal gram to poor rice diet. Food Science, 9. pp. 84-86.

Tasker, P. K. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Sankaran, A. N. and Swaminathan, M. (1960) Supplementary value of the proteins of sunflower (Helianthus annus) and sesame seeds to groundnut and Bengal gram (Cicer arietinum) proteins. Annals of Biochemistry and Experimental Medicine, 20 (2). pp. 37-40.

Krishnamurthy, K. and Baliga, B. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Amino acid composition of sunflower seeds (Helianthus annus) and Cuddapah almonds (Buchanania latifolia). Food Science, 8 (4). pp. 119-120.

Subrahmanyan, V. and Rajagopalan, R. and Swaminathan, M. (1959) Nutritive value of Indian multipurpose food. Science and Culture, 24. pp. 460-464.

Subrahmanyan, V. and Rajagopalan, R. and Narayana Rao, M. and Swaminathan, M. (1959) Processed protein foods of vegetable origin fortified with vitamins and minerals. Food Science, 8. pp. 263-271.

Kantha, Joseph. and Narayana Rao, M. and Chandiramani, S. V. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of idli fortified with Indian multipurpose food. Food Science, 8 (3). pp. 81-82.

Krishnamurthy, K. and Seetha, Ganapathy. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours. Food Science, 8. pp. 388-389.

Krishnamurthy, K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the shelf-life of some sweets containing Indian multipurpose food. Food Science, 8 (9). pp. 312-314.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1959) Supplementary value of a protein food based on a blend of coconut meal, groundnut flour and Bengal gram flour to the diet of children. Annals of Biochemistry and Experimental Medicine, 19. pp. 147-152.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of Bengal gram (Cicer arietinum). Food Science, 8. pp. 391-395.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of sesame seeds (Sesamum indicum) and its products. Food Science, 8 (9). pp. 316-320.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) Nutritive value of the proteins of coconut meal and a low cost protein food containing coconut and groundnut meals and Bengal gram (Cicer arietinum). Food Science, 7. pp. 363-364.

Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.

Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of coconut and its products. Food Science, 7 (12). pp. 365-370.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of sunflower seed and its products. Food Science, 7. pp. 326-330.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The nutritive value of the proteins of coconut meal and low cost protein food containing coconut and groundnut meals and Bengal gram (@Cicer arietinum@). Annals of Biochemistry and Experimental Medicine, 18. pp. 175-178.