Items where Author is "Ravi, R."

Article

Bhavya, M. L. and Ravi, R. and Madhava Naidu, M. (2019) Development and validation of headspace Solid-Phase microextraction coupled with gas chromatography (HSSPME-GC) method for the analysis of zingiber zerumbet L. Natural Product Research.

Sinjitha, S. Nambiar and Ms, Ashwini and Nandini, P. Shetty and Ravi, R. and Prabhasankar, P. (2017) Changes in Properties of Muffins Incorporated with Emblica Officinalis Fruit Osmodehydrated with Fructooligosaccharide. Journal of Food Processing and Preservation, 41. pp. 1-9.

Murugesh, C. S. and Manoj, J. B. and Haware, D. J. and Ravi, R. and Subramanian, R. (2017) Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40. pp. 1-10.

Archana, K. M. and Ravi, R. and Anu Appaiah, K. A. (2016) Autochthonous yeasts: Role in vinification and aging of Cabernet-Sauvignon. International Journal of Environmental and Agriculture Research, 2 (8). pp. 53-61.

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

Siddharth, P. and Hafeeza, Khanum and Ravi, R. and Borse, B. B. and Madhava Naidu, M. (2016) Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage. Journal of Food Science and Technology, 53 (3). pp. 1670-1678. ISSN 0022-1155

Vidyashankar, S. and VenuGopal, K. S. and Swarnalatha, G. V. and Kavitha, M. D. and Chauhan, V. S. and Ravi, R. (2015) Characterization of fatty acids and hydrocarbons of chlorophycean microalgae towards their use as biofuel source. Biomass and Bioenergy, 77. pp. 75-91.

Archana, K. M. and Ravi, R. and Anu Appaiah, K. A. (2015) Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques. Journal of Food Science and Technology, 52 (10). pp. 6770-6776. ISSN 0022-1155

Rajesh, Devisetti and Ravi, R. and Sila, Bhattacharya (2015) Effect of Hydrocolloids on Quality of Proso Millet Cookie. Food and Bioprocess Technology, 8 (11). pp. 2298-2308.

Pallavi, B. V. and Chetana, R. and Ravi, R. and Yella Reddy, S. (2015) Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52 (3). pp. 1663-1669. ISSN 0022-1155

Jeyarani, T. and Banerjee, T. and Ravi, R. and Gopala Krishna, A. G. (2015) Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology, 52 (2). pp. 1082-1088. ISSN 0022-1155

Venkatesh Murthy, K. and Sudha, M. L. and Ravi, R. and Raghavarao, K.S.M.S. (2015) Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology. Journal of Food Science and Technology, 52 (7). pp. 4405-4413. ISSN 0022-1155

Usha, Dharmaraj and Ravi, R. (2014) Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana). Journal of Culinary Science and Technology,, 12 (3). pp. 215-228.

Swapna, Patil and Ravi, R. and Saraswathi, G. and Maya, Prakash (2014) Development of low calorie snack food based on intense sweeteners. Journal of Food Science and Technology, 51 (12). pp. 4096-4101. ISSN 0022-1155

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6 (5). pp. 1218-1227. ISSN 1935-5130

Irfan, P. K. and Vanjakshi, V. and Prakash, M. N. Keshava and Ravi, R. and Kudachikar, V. B. (2013) Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life. Postharvest Biology and Technology, 82. 70 - 75.

Ravi, R. and Maya, Prakash and Bhat, K. K. (2013) Characterization of Aroma Active Compounds of Cumin (Cuminum Cyminum L.) by Gc-Ms, E-Nose, and Sensory Techniques. International Journal of Food Properties, 16. pp. 1048-1058. ISSN 1094-2912

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6. pp. 1218-1227.

Shiema, Augustine and Kudachikar, V. B. and Vanajakshi, V. and Ravi, R. (2013) Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature. Journal of Food Science and Technology, 50 (2). pp. 332-338. ISSN 0022-1155

Lakshmi, M. C. and Jaganmohan Rao, L. and Ravi, R. and Raghavarao, K.S.M.S. (2013) Extraction and Concentration of Isoflavones from Soybean (Glycine max). Separation Science and Technology, 48. pp. 166-174.

Mohan Kumar, N. S. and Ravi, R. and Manonmani, H. K. (2013) Production and optimization of l-asparaginase from Cladosporium sp. using agricultural residues in solid state fermentation. Industrial Crops and Products, 43 . pp. 150-158.

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2013) Sensory Characteristics of Zinc Fortified Millet Products. International Journal of Food Properties, 16. pp. 983-994.

Aduja, Naik and Maya, Prakash and Ravi, R. and Raghavarao, K. S. M. S. (2013) Storage Study and Quality Evaluation of Coconut Protein Powder. Journal of Food Science, 78 (11). S1784-S1792.

Soumya, Banerjee and Ravi, R. and Suvendu, Bhattacharya (2013) Textural characterisation of gellan and agar based fabricated gels with carrot juice. LWT - Food Science and Technology, 53. pp. 255-261. ISSN 0023-6438

Shipra, Tiwari and Ravi, R. and Suvendu, Bhattacharya (2012) Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes. Journal of Food Science, 77 (7). s263-s273.

Madhava Naidu, M. and Faiza, S. and Sai Surekha, R. and Ravi, R. (2012) Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Science and Biotechnology, 21 (3). 747-752 .

Usha, Dharmaraj and Ravi, R. and Malleshi, N. G. (2012) Physicochemical and Textural Characteristics of Expanded Finger Millet. International Journal of Food Properties, 15 (2). pp. 336-349. ISSN 1094-2912

Siddiq, M. and Lezzoni, A. and Khan, A. and Breen, P. and Sebolt, A. M. and Dolan, K. D. and Ravi, R. (2011) Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity. International Journal of Food Properties , 14 (2). pp. 471-480.

Sujith Kumar, P. V. and Shabana, Basheer and Ravi, R. and Thakur, M. S. (2011) Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols. Journal of Food Science and Technology, 48 (4). pp. 440-446.

Sukumar, Debnath and Ravi, R. and Lokesh, B. R. (2011) Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil. Food Chemistry, 129 (4). pp. 1444-1452.

Ravi, R. and Ajila, C. M. and Prasada Rao, U. J. S. (2011) Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (<i>Cicer arietinum</i> L.) Flour, and Product Quality. Journal of Food Science, 76 (2). S148-S155. ISSN 1750-3841

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2011) Sensory acceptability of iron-fortified millet products. International Journal of Food Sciences and Nutrition, 62 (6). pp. 651-659.

Sasikala, V. B. and Ravi, R. and Narasimha, H. V. (2011) Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking. Journal of Texture Studies , 42. pp. 10-19.

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

Bharath Kumar, S. and Ravi, R. and Saraswathi, G. (2010) Optimization of Fruit Punch Using Mixture Design. Journal of Food Science, 75 (1). S1-S7.

Siddiq, M. and Ravi, R. and Hartea, J. B. and Dolan, K. D. (2010) Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT - Food Science and Technology , 43. pp. 232-237.

Aneesh, Mathew and Kudachikar, V. B. and Ravi, R. (2008) Effect of gamma-irradiation on instrumental colour and textural characteristics of tomato stored under modified atmosphere packaging. Journal of Food Science and Technology, 45 (6). pp. 543-545.

Mamatha, S. S. and Ravi, R. and Venkateswaran, G. (2008) Medium Optimization of Gamma Linolenic Acid Production in Mucor rouxii CFR -G15 using RSM. Food Bioprocess Technology, 1. pp. 405-409.

Venkatesh Murthy, K. and Ravi, R. and Keshava Bhat, K. and Raghavarao, K.S.M.S. (2008) Studies on roasting of wheat using fluidized bed roaster. Journal of Food Engineering, 89. pp. 336-342.

Srinivasa, P. C. and Ravi, R. and Tharanathan, R. N. (2007) Effect of storage conditions on the tensile properties of eco-friendly chitosan films by response surface methodology. Journal of Food Engineering, 80 (1). pp. 184-189.

Srinivasa, P. C. and Ravi, R. and Tharanathan, R. N. (2007) Effect of storage conditions on the tensile properties of eco-friendly chitosan films by response surface methodology. Journal of Food Engineering, 80 (1). pp. 184-189.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

Amudha, Senthil and Ravi, R. and Vasanth Kumar, A. K. (2006) Quality characteristics of blackgram papad. International Journal of Food Sciences and Nutrition, 57 (1/2). pp. 29-37.

Ms., Bharathi and Shamasundar, N. M. and Sathyanarayana Rao, T. S. and Dhanunjaya Naidu, M. and Ravi, R. and Rao, K. S. J. (2006) A new insight on Al-maltolate-treated aged rabbit as Alzheimer's animal model. Brain research reviews, 52 (2). pp. 275-92. ISSN 0165-0173

Prakash, M. and Ravi, R. and Sathish, H. S. and Shyamala, J. C. and Shwetha, M. A. Ashwini and Rangarao, G. C. P. (2005) Sensory And Instrumental Texture Measurement Of Thermally Processed Rice. Journal of Sensory Studies, 20 (5). pp. 410-420.

Gupta, Veer Bala and Anitha, S. and Hegde, M. L. and Zecca, L. and Garruto, R. M. and Ravi, R. and Shankar, S. K. and Stein, R. and Shanmugavelu, P. and Jagannatha Rao, K. S. (2005) Aluminium in Alzheimer's disease: are we still at a crossroad? CMLS, Cellular and Molecular Life Sciences, 62 (2). pp. 143-158. ISSN 1420-682X

Ravi, R. and Prakash, Maya and Bhat, K.K. (2004) Sensory odour profiling and physical characteristics of edible oil blends during frying. Food Research International, 38. pp. 59-68.

Ravi, R. and Suvendu, Bhattacharya (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624.

Srinivasa, P. C. and Susheelamma, N. S. and Ravi, R. and Tharanathan, R. N. (2004) Quality of mango fruits during storage: effect of synthetic and eco-friendly films. Journal of the Science of Food and Agriculture, 84. pp. 818-824.

Maya, Prakash and Ravi, R. and Anupama, D. and Bhat, K. K. (2004) Sensory profiling and positioning of Jilebi samples by multivariate analysis. Journal of Food Quality, 27 (6). pp. 418-427.

Susheelamma, N. S. and Asha, M. R. and Ravi, R. and Vasanth Kumar, A. K. (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4). 259-276, 21 ref..

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..

Senthil, Amudha and Ravi, R. and Bhat, K.K. and Seethalakshmi, M.K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 23. pp. 267-273.

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..

Prakash, M. and Ravi, R. and Bhat, K. K. (2001) Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils. Journal of Food Lipids, 8 (3). 163-177, 22 ref..

Prakash, M. and Ravi, R. and Susheelamma, N. S. (2001) Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213. pp. 113-121.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (2000) Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210. pp. 202-208.

Maya, Prakash and Ravi, R. and Susheelamma, N. S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

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..

Maya, Prakash and Ravi, R. and Haridas Rao, P. (1999) Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough. European Food Research and Technology, 210. pp. 119-122.

Narasimhan, S. and Vasanth Kumar, A. K. and Ravi, R. and Chand, N. (1999) Optimization of Kreis test for edible oils. Journal of Food Lipids, 6 (2). 107-115; 5 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..

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (1999) Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture, 79. pp. 1571-1576.

Ravi, R. and Haridas Rao, P. (1995) Factors Influencing the Response of Improvers to Commercial Indian Wheat Flours. Journal of Food Science and Technology, 32 (1). pp. 36-41.

Thesis

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.