Items where Author is "Sampathu, S. R."

Madhava Naidu, M. and Sulochanamma, G. and Sampathu, S. R. and Srinivas, P. (2008) Studies on extraction and antioxidant potential of green coffee. Food Chemistry, 107 (1). pp. 377-384.

Madhava Naidu, M. and Sowbhagya, H. B. and Sulochanamma, G. and Sampathu, S. R. (2007) Comparative study of chilli constituents in six commercially grown varieties of Capsicum annum L. Journal of Plantation Crops, 35 (3). pp. 181-187.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2007) Evaluation of size reduction on the yield and quality of celery seed oil. Journal of Food Engineering, 80 (4). pp. 1255-1260.

Sowbhagya, H. B. and Smitha, S. and Sampathu, S. R. and Krishnamurthy, N. and Suvendu, Bhattacharya (2005) Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67 (3). pp. 367-371.

Pura Naik, J. and Jagan Mohan Rao, L. and Mohan Kumar, T. M. and Sampathu, S. R. (2004) Chemical composition of the volatile oil from the pericarp (husk) of large cardamom (Amomum subulatum Roxb.). Flavour and Fragrance Journal, 19 (5). pp. 441-444.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.

Singh, Nidhi and Naidu, M. Madhava and Sampathu, S. R. and Ramesh, B. S. (2004) Studies on coffee extracts relating to antioxidative and weedicidal properties, and stabilization of chilli colour. Journal of Plantation Crops, 32 (1). pp. 37-42.

Sowbhagya, H. B. and Sampathu, S. R. and Vatsala, C. N. and Krishnamurthy, N. (1998) Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread. Beverage and Food World, 25 (4). pp. 40-43.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. and Shankaranarayana, M. L. (1990) Stability of piperine in different solvents and its spectrophotometric estimation. Indian Spices, 27 (1). 21-23, 9 ref..

Abeysekere, M. and Sampathu, S. R. and Shankaranarayana, M. L. (1990) Studies on Different Methods of Extraction of Betalaines from Red Beet (Beta vulgaris). Journal of Food Science and Technology, 27 (5). pp. 336-339.

Krishnamurthy, N. and Sampathu, S. R. (1988) Antioxidant principles of kokum rind. Journal of Food Science and Technology, India, 25 (1). 44-45, 3 ref..

Sampathu, S. R. and Krishnamurthy, N. and Sowbhagya, H. B. and Shankaranarayana, M. L. (1988) Studies on quality of turmeric (Curcuma longa) in relation to curing methods. Journal of Food Science and Technology, 25 (3). pp. 152-155. ISSN 0022-1155

Krishnamurthy, N. and Sampathu, S. R. (1987) Application of garcinol as a colourant for butter and ghee and method of its estimation. Journal of Food Science and Technology, 24 (6). pp. 312-313.

Sampathu, S. R. and Shivashankar, S. and Lewis, Y. S. (1984) Saffron (Crocus sativus L.) - cultivation, processing, chemistry and standardization. CRC Critical Reviews in Food Science and Nutrition, 20 (2). 123-157, 123 ref..

Sampathu, S. R. and Krishnamurthy, N. (1982) Processing and utilization of kokam (Garcini indica). Indian Cocoa, Arecanut & Spices Journal, 6 (1). 12-13, 8 ref..

Sampathu, S. R. and Krishnamurthy, N. and Shivashankar, S. and Shankaranarayan, R. and Srinivasa Rao, P. N. and Lewis, Y. S. (1981) Natural food colours. Indian Food Packer, 35 (2). 97-105, 39 ref..

Lewis, Y. S. and Sampathu, S. R. and Shivashankar, S. and Natarajan, C. P. (1981) Quality evaluation of saffron. Indian Cocoa, Arecanut & Spices Journal, 4 (4). 113-115, 10 ref..

Chakraborthy, S. and Sampathu, S. R. and Bisht, H. C. and Kamal, Prakash and Saha, N. K. (1976) Determination of optimum maturity in peas for canning for Indian preparations. Indian Food Packer, 30 (6). pp. 20-26.

Chakraborthy, S. and Rodriguez, R. and Sampathu, S. R. and Saha, N. K. (1974) Prevention of pink discolouration in canned litchi (L. chinensis). Journal of Food Science and Technology, 11 (6). pp. 266-268.

Sampathu, S. R. (1969) Chemistry and technology of some spices : Cardamom, pepper and ginger. Masters thesis, Central Food Technological Research Institute.