Items where Author is "Srinivasan, M. R."

Article

Srinivasan, M. R. and Chandrasekhara, N. and Srinivasan, K. (2008) Cholesterol lowering activity of mango ginger (Curcuma amada Roxb.) in induced hypercholesterolemic rats. European Food Research and Technology.

Srinivasan, M. R. and Srinivasan, K. (1995) Hypocholesterolemic efficacy of garlic-smelling flower Adenocalymma alliaceum Miers. in experimental rats. Indian Journal of Experimental Biology, 33 (1). pp. 64-6. ISSN 0019-5189

Srinivasan, M. R. and Chandrasekhara, N. (1993) Effect of mango ginger (Curcuma amada Roxb.) on Triton WR-1339-induced hyperlipidemia and plasma lipases activity in the rat. Nutrition Research, 13 (10). pp. 1103-1190.

Srinivasan, M. R. and Chandrasekhara, N. (1992) Comparative influence of vanillin & capsaicin on liver & blood lipids in the rat. The Indian Journal of Medical Research, 96. pp. 133-5. ISSN 0971-5916

Srinivasan, M. R. and Chandrasekhara, N. (1992) Effect of Mango Ginger (Curcuma Amada Roxb.) on Lipid Status in Normal and Hypertriglyceridemic Rats. Journal of Food Science and Technology, 29 (2). pp. 130-132.

Srinivasan, M. R. and Satyanarayana, M. N. (1989) Effect of capsaicin on skeletal muscle lipoprotein lipase in rats fed high fat diet. Indian Journal of Experimental Biology, 27. pp. 910-912.

Srinivasan, M. R. and Satyanarayana, M. N. (1988) Influence of capsaicin, eugenol, curcumin and ferulic acid on sucrose-induced hypertriglyceridemia in rats. Nutrition Reports International, 38 (3). pp. 571-581.

Srinivasan, M. R. and Sathyanarayana, M. N. (1987) Influence of capsaicin, curcumin and ferulic acid in rats fed high fat diets. Journal of Biosciences, 12 (2). pp. 143-152.

Srinivasan, M. R. and Satyanarayana, M. N. (1986) Influence of red pepper (chillis) and spice mixture feeding on liver, serum and carcass lipids of rats. Nutrition Reports International, 34 (3). pp. 365-371.

Sambaiah, K. and Srinivasan, M. R. and Satyanarayana, M. N. and Chandrasekhara, N. (1984) Influence of capsaicin on the absorption of amino acids and fat in rats. Journal of Food Science and Technology, 21 (3). 155-157; 9 ref..

Ganesh Bhat, B. and Srinivasan, M. R. and Chandrashekara, N. (1984) Influence of curcumin and capsaicin on the composition and secretion of bile in rats. Journal of Food Science and Technology, 21. pp. 225-227.

Srinivasan, M. R. and Satyanarayana, M. N. (1981) Effect of black pepper (Piper nigrum Linn) and piperine on growth, blood constituents and organ weight in rats. Nutrition Reports International, 23 (5). 871-876; 13 ref..

Srinivasan, M. R. and Satyanarayana, M. N. and Rao, M. V. L. (1981) A thin layer chromatographic method for the estimation of capsaicin and related compounds. Research and Industry, India, 26 (9). 180-183, 15 ref..

Srinivasan, M. R. and Sambaiah, K. and Satyanarayana, M. N. and Rao, M. V. L. (1980) Influence of red pepper and capsaicin on growth, blood constituents and nitrogen balance in rats. Nutrition Reports International, 21 (3). 455-467, 22 ref..

Srinivasan, M. R. and Rao, M. V. L. (1979) Availability of calcium and phosphate in calcium caseinate. Journal of Food Science and Technology, 16 (3). 95-99; 37 ref..

Srinivasan, M. R. and Rao, M. V. L. and Srinivasan, K. S. (1975) Processing and nutritional evaluation of calcium caseinate. Journal of Food Science and Technology, India, 12 (3). 117-119, 20 ref..