Items where Author is "Shyamala, B. N."

Madhava Naidu, M. and Sujith Kumar, P. V. and Shyamala, B. N. and Sulochanamma, G. (2012) Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes. Food and Bioprocess Technology, 5. pp. 527-532.

Madhava Naidu, M. and Shyamala, B. N. and Pura Naik, J. and Sulochanamma, G. and Srinivas, P. (2011) Chemical composition and antioxidant activity of the husk and endosperm of fenugreek seeds. LWT - Food Science and Technology, 44 (2). pp. 451-456. ISSN 0023-6438

Madhava Naidu, M. and Shyamala, B. N. and Manjunatha, J. R. and Sulochanamma, G. (2009) Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential. Journal of Food Science, 74 (4). c312-c318.

Shyamala, B. N. and Naidu, M. Madhava and Sulochanamma, G. and Srinivas, P. (2007) Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models. Journal of agricultural and food chemistry, 55 (19). pp. 7738-43. ISSN 0021-8561

Mr., Hariom and Shyamala, B. N. and Prakash, M. and Bhat, K. K. (2006) Vanilla flavor evaluation by sensory and electronic nose techniques. Journal of Sensory Studies, 21. pp. 228-239.