Items where Author is "Sridevi, A. S."

Arpitha, N and Thanuja, K and Jyothibai, P and Prakruthi, M and Mahesh, H. Gangadhariah and Jyothi Lakshmi, A and Umesh Hebbar, H and Gnanesh Kumar, B. S. and Sridevi, A. S. and Nandini, C. D. (2024) Carboxymethyl lysine content in traditional Indian foods. Journal of Food Composition and Analysis, 129. pp. 1-7.

Jyothi, T. C. and Sharmistha, Sinha and Sridevi, A. S. (2007) Napin from Brassica juncea: Thermodynamic and structural analysis of stability. Biochimica et Biophysica Acta, 1774. pp. 907-919.

Patil, Ganapathi and Chethana, S. and Sridevi, A. S. and Raghavarao, K. S. M. S. (2006) Method to obtain C-phycocyanin of high purity. Journal of chromatography. A, 1127 (1-2). pp. 76-81. ISSN 0021-9673

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.