Items where Author is "Rao, G. V."

Article

Azizi, M. H. and Rao, G. V. (2005) Effect of storage of surfactant gels on the bread making quality of wheat flour. Food Chemistry, 89. pp. 133-138. ISSN 0308-8146

Azizi, M. H. and Rao, G. V. (2004) Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities. Journal of Texture Studies, 35. pp. 75-91.

Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398

Rao, K. S. and Rao, G. V. (1995) Aluminium leaching from utensils-a kinetic study. International Journal of Food Sciences and Nutrition, 46 (1). pp. 31-8. ISSN 0963-7486

Rao, G. V. and Rao, K. S. (1995) Modulation in acetylcholinesterase of rat brain by pyrethroids in vivo and an in vitro kinetic study. Journal of Neurochemistry, 65 (5). pp. 2259-66. ISSN 0022-3042

Rao, K. S. J. and Rao, G. V. (1994) Effect of aluminium (Al) on brain mitochondrial monoamine oxidase-A (MAO-A) activity--an in vitro kinetic study. Molecular and Cellular Biochemistry, 137 (1). pp. 57-60. ISSN 0300-8177

Rao, K. S. J. and Rao, G. V. (1994) The characterization of aluminium--alanine complex. Molecular and Cellular Biochemistry, 137 (1). pp. 61-4. ISSN 0300-8177

Rao, G. V. and Rao, K. S. J. (1993) Inhibition of monoamine oxidase-A of rat brain by pyrethroids--an in vitro kinetic study. Molecular and Cellular Biochemistry, 124 (2). pp. 107-14. ISSN 0300-8177

Rao, G. V. and Rao, K. S. (1992) Evidence for a hydroxy-aluminium polymer (Al13) in synaptosomes. FEBS letters, 311 (1). pp. 49-50. ISSN 0014-5793

Shurpalekar, S. R. and Kumar, G. V. and Rao, G. V. and Rao, G. C. P. R. and Rahim, A. and Vatsala, C. N. (1976) Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats. Journal of Food Science and Technology, India, 13 (2). 79-83, 11 ref..