Items where Author is "Sasikala, V. B."

Usha Rani, T. and Mahadeva, N. and Raghavan, A. K. and Sasikala, V. B. (2018) In vitro therapeutic properties of different fractions of Phaseolus vulgaris seeds as affected by the distribution of phytochemicals. Journal of Food Biochemistry, 42 (2). pp. 1-9. ISSN 1745-4514

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.

Sreerama, Y. N. and Dennis, A. Neelam and Sasikala, V. B. and Pratape, V. M. (2010) Distribution of Nutrients and Antinutrients in Milled Fractions of Chickpea and Horse Gram: Seed Coat Phenolics and Their Distinct Modes of Enzyme Inhibition. Journal of Agricultural and Food Chemistry, 58. pp. 4322-4330.

Sreerama, Y. N. and Sasikala, V. B. and Pratape, V. M. (2008) Nutritional implications of recently developed techniques of storage and pest control. Food Chemistry, 108 (3). pp. 891-899.

Sasikala, V. B. (2007) Studies on the cooking behaviour of green gram (Phaseolus aureous) and horse gram (Dolichos biflorus). Doctoral thesis, Central Food Technological Research Institute.

Narasimha, H. V. and Ramakrishnaiah, N. and Pratape, V. M. and Sasikala, V. B. and Narasimhan, K. S. (2002) Milling and storage of pulses in India. Indian Food Industry, 21 (6). pp. 32-39.

Rangaswamy, J. R. and Sasikala, V. B. (1991) Aggregation pheromone activity of compounds isolated from male red flour beetle Tribolium castaneum (Coleoptera: Tenebrionidae). Indian Journal of Experimental Biology, 29 (1). 52-55; 9 ref..

Rangaswamy, J. R. and Sasikala, V. B. (1991) Comparative responses of coffee species to phosphine fumigation. Journal of Food Science and Technology, 28 (4). 222-225, 16 ref..

Rangaswamy, J. R. and Sasikala, V. B. (1991) Sex pheromone properties of Z-2,nonenyl propionate isolated from virgin females of red flour beetle Tribolium castaneum (Coleoptera). Indian Journal of Experimental Biology, 29 (3). pp. 263-266.

Rangaswamy, J. R. and Sasikala, V. B. (1991) Structural investigations of the pheromones of red flour beetles Tribolium castaneum. Aggregation pheromones of male beetles. Indian Journal of Chemistry, 30D (12). pp. 1124-1128.

Rangaswamy, J. R. and Sasikala, V. B. (1990) Comparative Behaviour of Cashew Kernel and Wheat to Phosphine Fumigation. Journal of Food Science and Technology, 27 (5). pp. 284-289.

Rangaswamy, J. R. and Sasikala, V. B. (1990) Suitability of phosphine for coffee bean fumigation and its residues during storage. Journal of Food Science and Technology (India), 27 (1). pp. 38-44. ISSN 0022-1155

Rangaswamy, J. R. and Sasikala, V. B. (1988) Phosphine residues in cashew nuts and wheat. Lebensmittel-Wissenschaft-und-Technologie, 21 (6). p. 324. ISSN 0955-2863

Rangaswamy, J. R. and Sasikala, V. B. and Pereira, J. (1988) Synthetic C10-compounds as aggregation pheromone mimics to flour beetle, Tribolium castaneum Hbst. Indian Journal of Experimental Biology, 26 (4). 297-303; 4 fig.; 16 ref..

Pereira, J. and Rangaswamy, J. R. and Sasikala, V. B. (1987) Biological potency of synthetic fatty esters as insect scents to Tribolium castaneum (Herbst) and Trogoderma granarium (Everts). Indian Journal of Experimental Biology, 25 (1). 44-47; 14 ref..

Rangaswamy, J. R. and Sasikala, V. B. (1987) Bound residues of phosphine in milled products of wheat. Journal of Food Science and Technology, 24 (1). 26-32, 6 ref.

Rangaswamy, J. R. and Pereira, J. and Sasikala, V. B. (1987) Role of C10-chain in determining aggregation activity of synthetic pheromones for flour beetle Tribolium castaneum (Coleoptera-Insecta). Indian Journal of Experimental Biology, 25 (8). pp. 553-555.

Rangaswamy, J. R. and Sasikala, V. B. (1986) Bound residues of phosphine and their insect toxicity in two wheat types. Lebensmittel Wissenschaft und Technologie, 19 (5). 360-364, 6 ref..

Rangaswamy, J. R. and Sasikala, V. B. (1986) Kinetics of phosphine residue dissipation from wheat and its milled products in storage. Journal of Food Science and Technology, 23 (1). 54-58, 9 ref..