Items where Author is "Rao, M. V. L."

Srinivasan, K. and Platel, K. and Rao, M. V. L. (2008) Hypotriglyceridemic effect of dietary vanillin in experimental rats. European Food Research Technology, 228. pp. 103-108.

Sambaiah, K. and Ratankumar, S. and Kamanna, V. S. and Satyanarayana, M. N. and Rao, M. V. L. (1982) Influence of turmeric and curcumin on growth, blood constituents and serum enzymes in rats. Journal of Food Science and Technology , 19 (5). 187-190; 24 ref..

Ravindranath, V. and Satyanarayana, M. N. and Rao, M. V. L. (1981) Rubrocurcumin reaction and its use in micro-determination of certain organic acids. Indian Journal of Chemistry, 20. pp. 907-909.

Srinivasan, M. R. and Satyanarayana, M. N. and Rao, M. V. L. (1981) A thin layer chromatographic method for the estimation of capsaicin and related compounds. Research and Industry, India, 26 (9). 180-183, 15 ref..

Rao, M. V. L. (1980) Dr. Vaidyanatha Subramanyam-A Pioneering Food Scientist. Journal of Food Science and Technology, 17 (1). pp. 1-8.

Srinivasan, M. R. and Sambaiah, K. and Satyanarayana, M. N. and Rao, M. V. L. (1980) Influence of red pepper and capsaicin on growth, blood constituents and nitrogen balance in rats. Nutrition Reports International, 21 (3). 455-467, 22 ref..

Susheelamma, N. S. and Rao, M. V. L. (1980) Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods. Journal of the American Oil Chemists' Society, 57 (7). 212-215, 22 ref..

Satyanarayana, M. N. and Rao, M. V. L. (1980) Some contributions to biochemistry in relation to food science and technology. Journal of Food Science and Technology, 17 (1-2). pp. 106-111.

Srinivasan, M. R. and Rao, M. V. L. (1979) Availability of calcium and phosphate in calcium caseinate. Journal of Food Science and Technology, 16 (3). 95-99; 37 ref..

Susheelamma, N. S. and Rao, M. V. L. (1979) Effect of simple processing on the properties of protein and polysaccharide from black gram. Journal of Food Technology, 14 (5). 463-472, 21 ref..

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings). Journal of Food Science, 44. pp. 1309-1313.

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional role of the arabinogalactan of black gram (Phaseolus mungo) in the texture of leavened foods (steamed puddings). Journal of Food Science, 44 (5). 1309-1312, 1316, 4 ref..

Sambaiah, K. and Satyanarayana, M. N. and Rao, M. V. L. (1978) Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats. Nutrition Reports International, 18 (5). pp. 521-529.

Susheelamma, N. S. and Rao, M. V. L. (1978) Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo). Journal of Agricultural and Food Chemistry, 26 (6). 1434-1437, 33 ref..

Srinivasan, M. R. and Rao, M. V. L. and Srinivasan, K. S. (1975) Processing and nutritional evaluation of calcium caseinate. Journal of Food Science and Technology, India, 12 (3). 117-119, 20 ref..

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume. Journal of the Science of Food and Agriculture, 25. pp. 665-673.

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume. Journal of the Science of Food and Agriculture, 25 (6). 665-673, 8 ref..

Doddanarayanappa, H. N. and Rao, M. V. L. and Srinivasan, M. (1971) Diet and diabetes. Science Reporter, 8. pp. 313-316.

Chandrasekhara, N. and Rao, M. V. L. and Srinivasan, M. (1968) Conversion of glucuronolactone into ascorbic acid in man. American Journal of Clinical Nutrition, 21. pp. 736-738.

Chandrasekhara, N. and Rao, M. V. L. and Srinivasan, M. (1968) Influence of dietary protein on the enzyme system synthesising ascorbic acid in the rat. Indian Journal of Biochemistry, 5. pp. 22-24.

Rao, M. V. L. and Chandrasekhara, N. and Srinivasan, M. (1968) The influence of sulfagianidine on the biogenesis of ascorbic acid in the rat. Proceedings of the Society of Experimental Biology and Medicine, 128. pp. 402-407.

Chandrasekhara, N. and Rao, M. V. L. and Srinivasan, M. (1965) Ascorbic acid status in the on gelatin diets. Indian Journal of Biochemistry, 2. pp. 44-46.

Subba Rao, P. V. and Rao, M. V. L. (1965) Galactomannan from the tegmen of Sesbania grandiflora. Indian Journal of Chemistry, 3. pp. 361-363.

Subba Rao, P. V. and Rao, M. V. L. (1964) Biochemical changes in germinating seeds of Sesbania grandiflora Pers. I. Changes in carbohydrates and role of tegmen. Indian Journal of Biochemistry, 1. pp. 128-132.

Srinivasan, M. and Rao, M. V. L. and Meena Rao, J. and Sankaran, A. N. (1964) A probable relationship between (a) peak blood sugar and (b) 3-hour blood sugar and urine sugar in oral tolerance tests with diabetics. Indian Journal of Medical Research, 52. pp. 313-326.

Chandrasekhara, N. and Rao, M. V. L. and Srinivasan, M. (1963) Dietary protein levels, vitamins and lactose on depressant effect of sulphadrugs on urinary and liver ascorbic acid in the rat. Proceedings of the Society of Experimental Biology and Medicine, 112. pp. 827-830.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Amino acid composition of groundnut protein isolates. Food Science, 11 (5). pp. 133-135.

Rao, M. V. L. and Meena Rao, J. and Srinivasan, M. (1960) Effects of proteins and amino acids on blood sugar levels and glucose tolerance. Proceedings of the Symposium on Proteins, Mysore, August. pp. 181-186.

Srinivasan, M. and Rao, M. V. L. and Bhagavan, H. N. (1960) Influence of dietary protein levels on ascorbic status of the rat. Proceedings of the Society of Experimental Biology and Medicine, 105. pp. 615-618.

Bhagavan, H. N. and Rao, M. V. L. and Srinivasan, M. (1960) Influence of dietary protein levels on the vitamin C status of the rat. Proceedings of the Symposium on Proteins, Mysore, August. pp. 129-132.

Rao, M. V. L. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Inhibition of oxidation of ascorbic acid by EDTA. Journal of Science of Food and Agriculture, 10. pp. 436-441.

Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Some unfamiliar foods-their processing and nutritional value. Food Science, 8 (8). pp. 279-284.

Subramanian, N. and Rao, M. V. L. and Srinivasan, M. (1957) Amino acid composition of cashew nut globulin. Journal of Scientific and Industrial Research, 16C. p. 24.

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1956) Free amino acids and sugars in some food materials. Journal of Scientific and Industrial Research, 15C. pp. 39-44.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1956) Poppy seed proteins. Journal of Scientific and Industrial Research, 15C. pp. 211-212.

Subramanian, N. and Rao, M. V. L. (1955) Behaviour of aspartic acid, serine and glycine in buffered phenol chromatograms. Journal of Scientific and Industrial Research, 14C. p. 104.

Subramanian, N. and Rao, M. V. L. (1955) Behaviour of tyrosine and cystine on paper chromatograms and their quantitative estimation. Journal of Scientific and Industrial Research, 14B (11). pp. 566-570.

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1955) Nutritive value of bamboo seeds (Bambusa arundinacea, Willd). Current Science, 24. pp. 157-158.

Subrahmanyan, V. and Kuppuswamy, S. and Rao, M. V. L. and Swaminathan, M. (1955) A method for the preparation of fat-free protein from oilseed cakes. Bulletin of Central Food Technological Research Institute, 4 (2). pp. 36-37.

Subramanian, N. and Rao, M. V. L. (1955) A simple buffered solvent system for the two dimensional paper chromatography of amino acids. Journal of Scientific and Industrial Research, 14C (2). pp. 56-58.

Rao, M. V. L. and Bhatia, I. S. (1954) Biological utilization of the polyfructosans of Agave vera Cruz Mill. Bulletin of Central Food Technological Research Institute, 3 (5). pp. 110-111.

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1954) Free amino acids in tamarind pulp. Journal of Scientific and Industrial Research, 13B. pp. 377-379.

Rao, M. V. L. and Subrahmanyan, V. (1954) Nutrition and liver disease. Antiseptic, 51 (7). pp. 949-960.

Srinivasan, M. and Bhatia, I. S. and Rao, M. V. L. and Sathyanarayana, M. N. and Subramanian, N. (1954) Production of fructose syrup from Agave vera Cruz Mill. Journal of Scientific and Industrial Research, 13B. pp. 874-878.

Subramanian, N. and Rao, M. V. L. and Srinivasan, M. (1952) Nutritive value of the seed proteins of Sesbania grandiflora Pers. Current Science, 21. pp. 339-340.

Sahasrabudhe, M. R. and Rao, M. V. L. (1951) Effect of vitamin B12 on the synthesis of protein and nucleic acids in the liver. Nature, 168. pp. 605-606.