Items where Author is "Rajalakshmi, D."

Ravi, R. and Maya, Prakash and Rajalakshmi, D. (2002) Relationship between sensory and texture measurement of jamun and positioning of jamun samples. Journal of Sensory Studies, 17 (1). 29-41, 13 ref..

Anupama, Kamath and Asha, M. R. and Ravi, R. and Shanthi, Narasimhan. and Rajalakshmi, D. (2001) Comparative study of odour and GC-olfactometric profiles of selected essential oils. Flavour and Fragrance Journal, 16 (6). 401-407, 13 ref..

Narasimhan, S. and Rajalakshmi, D. and Chand, N. and Mahadeviah, B. and Indiramma, A. R. (2001) Palm oil quality in different packaging materials - sensory and physicochemical parameters. Journal of the American Oil Chemists' Society, 78 (3). 257-264, 21 ref..

Prakash, M. and Ravi, R. and Sarvamangala, G. K. and Rajalakshmi, D. (2000) Sensory profiling and product positioning of roasted and ground (brew) coffee and soluble (instant) coffee with and without added flavor. Journal of Sensory Studies, 15 (1). 101-117, 10 ref..

Prakash, M. and Rajalakshmi, D. (1999) Effect of steamed wheat flour on the sensory quality of batter coated products. Journal of Food Quality, 22 (5). 523-533 ; 20 ref..

Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..

Anupama, Kamath and Ravi, R. and Rajalakshmi, D. (1999) Sensory profiling and positioning of commercial samples of milk powder. Journal of Sensory Studies, 14 (3). 303-319, 10 ref..

Krishnan, S. and Prapulla, S. G. and Rajalakshmi, D. and Misra, M. C. and Karanth, N. G. (1998) Screening and selection of media components for lactic acid production using Plackett-Burman design. Bioprocess and Biosystems Engineering, 19 (1). pp. 61-65. ISSN 1615-7591

Narasimhan, S. and Sarvamangala, G. K. and Vasanth Kumar, A. K. and Nagin, Chand. and Rajalakshmi, D. (1994) Kinetics of the Kreis test through response surface methodology. Journal of the American Oil Chemists' Society, 71 (11). 1267-1271, 15 ref..

Susheelamma, N. S. and Chand, N. and Rajalakshmi, D. (1994) Modelling the gelling behaviour of linseed polysaccharide: effect of salts and pH. Journal of Texture Studies, 25 (4). 437-454, 18 ref..

Madhavi, D. L. and Chand, N. and Rajalakshmi, D. and Patwardhan, M. V. (1992) Effects of growth hormones and maturity of the fruits on the callus culture of guava (Psidium guajava) fruits using response surface methodology. Journal of the Science of Food and Agriculture, 58 (1). 29-34, 14 ref..

Prapulla, S. G. and Jacob, Z. and Nagin, Chand. and Rajalakshmi, D. and Karanth, N. G. (1992) Maximization of lipid production by Rhodotorula gracilis CFR-1 using response surface methodology. Biotechnology and Bioengineering, 40 (8). pp. 965-970.

Shanthi, Narasimhan. and Rajalakshmi, D. and Nagin, Chand. (1992) Quality of powdered black pepper (Piper nigrum L.) during storage. II. Principal components analyses of GC and sensory profiles. Journal of Food Quality, 15. pp. 67-83.

Shanthi, Narasimhan. and Nagin, Chand. and Rajalakshmi, D. (1992) Saffron: Quality evaluation by sensory profile and gas chromatography. Journal of Food Quality, 15 (4). pp. 303-314.

Madhavi, D. L. and Chand, N. and Rajalakshmi, D. and Patwardhan, M. V. (1991) Computerized optimization of the relative growth of callus cultures of orange fruit tissues and the study of their biochemical properties. Journal of Experimental Botany, 42 (240). 917-923, 16 ref..

Susheelamma, N. S. and Chand, N. and Rajalakshmi, D. (1991) Modelling the gelling behaviour of linseed polysaccharide. Journal of Texture Studies, 22 (4). 413-421, 12 ref..

Shanthi, Narasimhan. and Nagin, Chand. and Rajalakshmi, D. and Indiramma, A. R. (1990) Quality of powdered black pepper (Piper nigrum L.) during storage. I. Sensory and physicochemical analyses. Journal of Sensory Studies, 4 (4). 229-240 ; 11 ref..

Rajalakshmi, D. and Shanthi, Narasimhan. (1989) Sensory analysis: the science of quality assessment. Indian Food Industry, 8 (2). 14-16, 7 ref..

Venkat Rao, S. and Hariharan, K. and Kurien, S. and Daniel, V. A. and Narayanaswamy, D. and Murti, I. A. S. and Rajalakshmi, D. and Amla, I. and Karan, S. and Abraham, S. (1988) Effect of feeding formulae containing two levels of milk protein on the growth and immunological status of infants. Arogya, 14 (2). pp. 115-122.

Govindarajan, V. S. and Rajalakshmi, D. and Chand, N. (1987) Capsicum - production, technology, chemistry, and quality. IV. Evaluation of quality. CRC Critical Reviews in Food Science and Nutrition, 25 (3). 185-282, 148 ref..

Rajalakshmi, D. and Dhanaraj, S. and Nagin, Chand. and Govindarajan, V. S. (1987) Descriptive quality analysis of mutton. Journal of Sensory Studies, 2 (2). 93-118, 27 ref..

Dani, N. P. and Rajalakshmi, D. and Indira, C. B. and Dhanaraj, S. and Narasimha Rao, D. and Mahendrakar, N. S. (1985) Meat quality in Bannur ram lambs. Indian Journal of Animal Sciences, 55 (12). 1094-1099, 11 ref..

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1983) Influence of electrical stunning on quality of mutton. Journal of Food Science and Technology, 20 (4). 165-168, 16 ref..

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1982) Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes. Meat Science, 6 (4). 265-273, 15 ref..

Indira Murti, A. S. and Malathi, H. N. and Rajalakshmi, D. and Potty, V. H. (1982) Industrial wastes and by products in distilleries and breweries. Indian Food Packer, 36 (2). 67-79, 16 ref..

Shanthi, N. and Rajalakshmi, D. (1981) Piperine and related compounds - II. Estimation of pungency stimuli and correlation with pungency in pepper. Journal of Food Science and Technology, 18. pp. 11-16.

Govindarajan, V. S. and Narasimhan, S. and Rajalakshmi, B. and Rajalakshmi, D. (1980) Evaluation of spices and oleoresins. IX. Correlation of pungency stimuli and pungency in ginger. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 170 (3). 200-203, 11 ref..

Govindarajan, V. S. and Rajalakshmi, D. (1980) Sensory evaluation in quality control of foods. Journal of Food Science and Technology, 17 (1/2). pp. 104-105.

Krishnakumari, M. K. and Rajalakshmi, D. and Sreenivasan, V. and Ramasundaram, C. P. (1979) Feeding responses of young and adult albino rats (Rattus norvegicus) to mixed basal diet. Proceedings of the Indian Academy of Science, 88B (5). pp. 367-375.

Ramana, K. V. R. and Ramteke, R. S. and Rajalakshmi, D. (1979) Quality of mandarins grown in different orchards in Coorg. Indian Food Packer, 33 (2). 6-10, 5 ref..

Rajalakshmi, D. and Ramesh, B. S. (1978) Growth and protein efficiency ratio in albino rats - a statistical approach. Proceedings of the Indian Academy of Sciences B, 87 (9). 261-266; 2 ref..

Basappa, S. C. and Sreenivasa Murthy, V. and Rajalakshmi, D. (1977) Analysis of aflatoxin in groundnut and its products. Indian Journal of Technology, 15 (7). 311-313, 6 ref..

Murti, I. A. S. and Malathi, H. N. and Rajalakshmi, D. and Bhattacharya, S. C. (1976) Industrial wastes and by-products of food processing industries in India - a survey. I. Fruit and vegetable processing industry. Indian Food Packer, 30 (3). 49-61, 9 ref..

Narayanaswamy, D. and Daniel, V. A. and Kurien, S. and Swaminathan, M. and Rajalakshmi, D. (1975) Supplementary relations between the proteins of cowpea (Vigna sinensis) ragi and jowar. Baroda Journal of Nutrition, 2. pp. 31-36.

Narayanaswamy, D. and Daniel, V. A. and Kurien, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1974) Supplementary value of protein enriched cereal foods containing varying amounts of proteins to poor rice and ragi diets. Indian Journal of Nutrition and Dietetics, 11 (2). 72-76, 8 ref..

Vijayalakshmi, D. and Kurien, S. and Narayanaswamy, D. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1972) Blood amino acid studies in the weanling rat on diets containing raw and cooked black gram (Phaseolus mungo). Nutrition Reports International, 6. pp. 349-357.

Venkat Rao, S. and Kurien, S. and Aruna, N. E. and Narayanaswamy, D. and Rajalakshmi, D. and Swaminathan, M. (1971) Blood amino acid studies in the weanling rat on diets containing raw and autoclaved soyabean. Nutrition Reports International, 3. pp. 189-198.

Doraiswamy, T. R. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Effect of supplementing a poor diet based on rice and wheat consumed by school children with vitamins, minerals, lysine and protein-rich foods, on their growth and nutritional status. Nutrition Reports International, 3 (2). pp. 67-78.

Soma, Kurien. and Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. and Rajalakshmi, D. and Parpia, H. A. B. (1971) Improvement of protein value of poor pearl millet (Pennisetum typhoideum) diet by supplementation with limiting amino acids. Nutrition Reports International, 3 (6). pp. 357-362.

Narayanaswamy, D. and Kurien, S. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor rice and ragi diets. Nutrition Reports International, 4. pp. 109-116.

Daniel, V. A. and Doraiswamy, T. R. and Swaminathan, M. and Rajalakshmi, D. (1970) The effect of dilution of milk proteins with non-essential amino acids (L-alanine and L-glutamic acid) on nitrogen retention and biological value of the proteins in children. British Journal of Nutrition, 24. pp. 741-747.

Narayanaswamy, D. and Daniel, V. A. and Desai, B. L. M. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementation with limiting amino acids on the PER of a low-cost protein food based on wheat and soyabean flours and fortified with essential vitamins and minerals. Nutrition Reports International, 2 (4). pp. 225-230.

Daniel, V. A. and Desai, B. L. M. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. and Rajalakshmi, D. (1969) Mutual and amino acid supplementation of proteins. IV. The nutritive value of the proteins of blends of wheat and Bengal gram fortified with limiting amino acids. Journal of Nutrition and Dietetics, 6 (1). 15-21, 9 ref.. (In Press)

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Effect of supplementing poor Indian diets based on wheat, rice and ragi with vitamins, minerals and groundnut flour on the nutritive value of the diets as judged by the growth of albino rats. Journal of Nutrition and Dietetics, 4 (1). pp. 56-66.

Daniel, V. A. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Studies on low cost balanced food suitable for feeding weaned infants in developing countries. The protein efficiency ratio of low cost balanced foods based on ragi or maize, groundnut, Bengal gram,. Journal of Nutrition and Dietetics, 4. pp. 183-188.

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.

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1967) The relative efficacy of protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with limiting amino acids, vitamins and minerals in meeting the protein needs. Journal of Nutrition and Dietetics, 4 (3). pp. 178-182.

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.

Daniel, V. A. and Leela, R. and Doraiswamy, T. R. and Rajalakshmi, D. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1966) The effect of supplementing a poor kaffir corn (Sorghum vulgare) diet with L-lysine and DL-threonine on the digestibility coefficient, biological value and net utilisation of proteins and retention of nitrogen in children. Journal of Nutrition and Dietetics, 3. pp. 10-14.

Leela, R. and Daniel, V. A. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. I. The effect of supplementing ragi (Eleusine coracana) and ragi diets with lysine, threonine and skim milk powder on the nutritive value of proteins. Journal of Nutrition and Dietetics, 2. pp. 78-82.

Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. II. The effect of supplementing kaffir corn and pearl millet and diets based on them with L-lysine and DL-methionine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 2. pp. 134-137.

Doraiswamy, T. R. and Guttikar, M. N. and Panemangalore, M. and Rajalakshmi, D. and Swaminathan, M. (1965) Effect of supplementary protein food based on a blend of groundnut, Bengal gram and sesame flours on the growth and nutrition status of school children subsisting on inadequate diets. Journal of Nutrition and Dietetics, 2. pp. 71-74.

Hariharan, K. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Effect of supplementing poor Indian diets based on kaffir corn, pearl millet and maize with vitamins and minerals and fortified and unfortified groundnut flour on the nutritive value of the diets as. Journal of Nutrition and Dietetics, 2. pp. 196-201.

Daniel, V. A. and Leela, R. and Hariharan, H. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Mutual and amino acid supplementation of proteins. III. The nutritive value of blends of soyabean, sesame and milk proteins fortified with limiting amino acids. Journal of Nutrition and Dietetics, 2. pp. 17-20.

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.

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnuts, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. III. Supplementary value of a poor Indian kaffir. Journal of Nutrition and Dietetics, 2. pp. 28-33.

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1965) The chemical composition and nutritive value of the proteins of hybrid maize. Journal of Nutrition and Dietetics, 2. pp. 125-127.

Daniel, V. A. and Leela, K. and Doraiswamy, T. R. and Rajalakshmi, D. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1965) The effect of supplementing a poor Indian ragi diet with L-lysine and DL-threonine on the digestibility coefficient, biological value and net utilization of the proteins and on nitrogen retention in children. Journal of Nutrition and Dietetics, 2. pp. 138-143.

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) The metabolism of nitrogen, digestibility coefficient and biological value of the proteins and net protein utilization in children of a protein food based on a blend of groundnut, Bengal gram and Sesame Flours Fortified with Di-Methionine and Lysine. Journal of Nutrition and Dietetics, 2. pp. 113-118. (In Press)

Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) The supplementary value of the proteins of soyabean as compared with those of Bengal gram, red gram and skim milk powder to poor Indian diets, based on rice and wheat. Journal of Nutrition and Dietetics, 2. pp. 128-133.

Srinivas, H. and Venkat Rao, S. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1964) Effect of supplementing raw soyabean meal proteins with DL-methionine hydroxy analogue (MHA) or DL-methionine on protein efficiency ratio and net protein utilization in albino rats. Journal of Nutrition and Dietetics, 1. pp. 164-168.

Korula, S. and Shurpalekar, S. R. and Chandrasekhara, M. R. and Rajalakshmi, D. and Swaminathan, M. (1964) Efficacy of a spray dried infant food formulation based on groundnut protein isolate and soy flour in meeting the protein requirement of protein depleted rats. Journal of Food Science and Technology , 1 (1). pp. 4-7.

Tasker, P. K. and Prasad, D. S. M. and Daniel, V. A. and Acharya, U. S. V. and Joseph, A. A. and Venkat Rao, S. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. and Sreenivasan, A. (1964) Studies on the effects of protein depletion and of realimitation with diets containing different levels of peanut protein or casein on the composition of liver, muscle and body of young albino rats. Journal of Nutrition and Dietetics, 1. pp. 73-80.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Studies on an ideal protein pattern for reference purposes. I. The PER and NPU of tentative `ideal' reference protein pattern as compared with those of egg and milk proteins. Food Science, 12. pp. 163-167.