Items where Author is "Revanappa, S. B."

Article

Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2015) Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality. Food Hydrocolloids, 43. pp. 736-742.

Revanappa, S. B. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough. International Journal of Food Properties, 17 (10). pp. 2131-2141.

Revanappa, S. B. and Salimath, P. V. (2010) Phenolic Acid Profiles and Antioxidant Activities of Different Wheat (Triticum Aestivum L.) Varieties. Journal of Food Biochemistry, 35 (3). pp. 759-775.

Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2010) Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality. Food Chemistry, 119 (1). pp. 27-33.

Revanappa, S. B. and Salimath, P. V. (2010) Structural characterization of hemicellulose A from wheat (Triticum aestivum) varieties differing in their chapati-making quality. Carbohydrate Polymers, 79. pp. 655-659.

Revanappa, S. B. and Salimath, P. V. (2010) Triticum aestivum) varieties differing in their chapati-making quality. Carbohydrate Polymers, 79 (3). pp. 655-659.

Revanappa, S. B. and Bhagwat, S. G. and Salimath, P. V. (2007) Studies on pentosans in Indian wheat (Triticum aestivum) varieties in relation to chapati making quality. Food Chemistry, 104 (3). pp. 896-902.