Items where Author is "Subrahmanyan, V."

Article

Eapen, K. E. and Kalbag, S. S. and Subrahmanyan, V. (1966) Key operations in the wet-rendering of peanut for the isolation of protein, oil and starch. Journal of American Oil Chemists' Society, 43. pp. 585-589.

Subrahmanyan, V. (1965) Obesity - its causes and control, interrelation between fat and protein and some new areas for research in the utilization of proteins. Journal of Nutrition and Dietetics, 2 (2). pp. 102-108.

Bhattacharya, K. R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Curing of freshly harvested rice by heat treatment. Indian Journal of Technology, 2. pp. 378-380.

Kurien, P. P. and Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Effect of parboiling on the swelling quality of rice. Cereal Chemistry, 41. pp. 16-22.

Srinivasan, M. and Aiyar, A. S. and Kapur, O. P. and Kokatnur, M. G. and Subba Rao, D. and Sreenivasan, A. and Subrahmanyan, V. (1964) Effect of turmeric extract on cholesterol levels in rats. Indian Journal of Experimental Biology, 2. pp. 104-107.

Venkat Rao, S. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1964) Evaluation of the nutritive value of proteins. Journal of Nutrition and Dietetics, 1. pp. 42-58.

Subrahmanyan, V. (1964) Food technology and nutrition - need for greater collaboration with special reference to major problems of developing countries. Journal of Nutrition and Dietetics, 1 (2). pp. 139-151.

Chandrashekhara, M. R. and Ramanatham, G. and Rama Rao, G. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I. Preparation, chemical composition and shelf-life. Journal of Science of Food and Agriculture, 15. pp. 839-841.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. and Chandrasekhar, B. S. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on a Spray-Dried Infant Food Based on Peanut Protein Isolate and Full-Fat Soy Flour and Fortified with DL-methionine and Certain Vitamins and Minerals: II. Protein Efficiency Ratio and Over-all Nutritive Value. Food Technology, 18 (6). pp. 900-902.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Korula, S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on a spray dried infant food based on peanut protein isolate and full fat soy flour and fortified with DL-methionine and certain vitamins and minerals. I. Preparation, chemical composition and. Food Technology, 18. pp. 898-900.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on the amino acid composition and nutritive value of the proteins of goat's milk. Journal of Nutrition and Dietetics, 1. pp. 25-27.

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

Shurpalekar, S. R. and Daniel, V. A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of a supplementary protein in food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the digestiability coefficient, biological value and net. Journal of Nutrition and Dietetics, 1. pp. 19-24.

Parthasarathy, H. N. and Doraiswamy, T. R. and Panemangalore, M. and Narayana Rao, M. and Chandrasekhar, B. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of fortification of processed soy flour with DL-methionine hydroxy analogue or DL-methionine on the digestibility, biological value and net protein utilization of the proteins as studied in children. Canadian Journal of Biochemistry, 42. pp. 377-384. (In Press)

Parthasarathy, H. N. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of supplementing processed soybean meal proteins with DL-methionine hydroxy analogue (MHA) or DL-methionine on protein efficiency ratio and net protein utilization. Journal of Nutrition and Dietetics, 1. pp. 14-18.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1964) A modified repletion method using young rats for the assay of nutritive value of proteins and a comparitive study of protein utilization by depleted and normal young rats. Journal of Nutrition and Dietetics, 1. pp. 38-41.

Acharya, U. S. V. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) A simple and rapid procedure for the separation of serum proteins by agar-gel electrophoresis on microscopic slides. Indian Journal of Medical Research, 52. pp. 224-226.

Kapur, O. P. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Acute toxicity trials with vanaspathi containing ratanjot. Food Science, 12 (2). pp. 35-36.

Joseph, A. A. and Roy Choudhuri, R. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Amino acid composition and nutritive value of the proteins of different varieties of potato. Food Science, 12. pp. 255-257.

Subrahmanyan, V. and Lahiry, N. L. and Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. (1963) Ammonia: Possible use for preserving fish. Science, 142 (3589). pp. 233-234.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Chemical composition of some varieties of potato. Food Science, 12. pp. 249-250.

Kapur, O. P. and Srinivasan, M. and Kalbag, S. S. and Subrahmanyan, V. (1963) Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent. Indian Journal of Technology, 1. pp. 292-294.

Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Development and evaluation of processed foods based on legumes, oilseeds oilseed meals and protein isolates thereof. Qualitas Plantarum, 10. pp. 133-167.

Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255.

Shurpalekar, S. R. and Kurien, S. and Rajagopal Rao, D. and Chandrashekhara, M. R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of feeding diets containing raw soyabean fortified with methionine or heat treated soybean on growth, nitrogen retention and liver enzymes of albino rats. Annals of Experimental Medicine, 23. pp. 345-352.

Tasker, P. K. and Kantha, Joseph. and Rajagopal Rao, D. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of feeding groundnut protein fortified with limiting essential amino acid on growth and composition of liver, blood, carcass and certain liver enzymes in albino rats. Annals of Biochemistry and Experimental Medicine, 23. pp. 279-284.

Patric, Tauro. and Ramachandra Rao, T. N. and Johar, D. S. and Sreenivasan, A. and Subrahmanyan, V. (1963) L-Lysine production by Ustilaginales fungi. Agricultural and Biological Chemistry, 27. pp. 227-235.

Namboodiri, E. S. and Govindarajan, V. S. and Subrahmanyan, V. (1963) Mechanical drying of arecanuts. I. Making of ripe of dry nuts. Arecanut Journal, 14 (3). pp. 95-101.

Shurpalekar, S. R. and Korula, S. and Joseph, A. A. and Acharya, U. S. V. and Subba Rao, B. H. and Chandrasekhar, B. S. and Ramachandran, K. S. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of dried infant milk foods based on buffalo milk. Journal of Science of Food and Agriculture, 14. pp. 877-883.

Roy Choudhuri, R. N. and Joseph, A. A. and Sreenivas, N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of poor Indian diets based on potato. Food Science, 12. pp. 258-262.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Preparation and chemical composition of potato flour from some varieties of potato. Food Science, 12. pp. 251-253.

Srinivasan, M. and Achutamurthy, P. N. and Sreenivasan, A. and Subrahmanyan, V. (1963) Preparation of calcium caseinate with calcium hydroxide in sucrose solution. Food Technology, 17 (3). pp. 112-113.

Bhuvaneswaran, C. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using a low-protein diet. Food Science, 12. pp. 185-187.

Bhuvaneswaran, C. and Kapur, O. P. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using an adequate diet. Food Science, 12. pp. 182-184.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Ramakrishnan, T. N. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Gopalan, K. K. (1963) Some observations on the theaflavin gallate and thearubigins of black tea. Indian Journal of Technology, 1. pp. 244-246.

Mathew, A. G. and Venkataramu, S. D. and Jaleel, S. A. and Govindarajan, V. S. and Subrahmanyan, V. (1963) Storage of areca fruit. I. Preservative steeping storage. Arecanut Journal, 14 (2). pp. 51-61.

Subba Rao, M. S. and Soumithri, T. C. and Johar, D. S. and Subrahmanyan, V. (1963) Studies on Brine Pickles-Part III: Preservative Emulsion For Pickles. Food Science, 12 (12). pp. 381-386.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Studies on an ideal protein pattern for reference purposes. I. The PER and NPU of tentative `ideal' reference protein pattern as compared with those of egg and milk proteins. Food Science, 12. pp. 163-167.

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of a protein food based on a blend of soy, groundnut and coconut flour to tapioca-rice diet. Food Science, 12. pp. 178-181.

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of groundnut flour and blends of groundnut flour with skim milk powder to a poor maize diet. Annals of Biochemistry and Experimental Medicine, 23. pp. 261-270.

Subrahmanyan, V. and Siddappa, G. S. and Govindarajan, V. S. and Iyengar, N. V. R. (1963) Utilization of cellulosic agricultural wastes: Pulp from banana pseudostem and areca husk. Indian Pulp Paper, 17 (9).

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The chemical composition and shelf life of a protein food based on a blend of soybean, groundnut and coconut flours. Food Science, 12. pp. 173-175.

Parthasarathy, H. N. and Doraiswamy, T. R. and Venkat Rao, S. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The digestibility coefficient, biological value and net protein utilization of egg proteins and protein blends having amino acid composition similar to FAO reference pattern and on `ideal' reference. Food Science, 12. pp. 168-173.

Doraiswamy, T. R. and Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The effect of a supplementary protein food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the growth and nutritional status of children. Indian Journal of Pediatrics, 30. pp. 266-271.

Tasker, P. K. and Ananthaswamy, H. N. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1963) The nutritive value of the proteins of a processed protein food based on a blend of full fat soy flour, groundnut flour and coconut meal. Food Science, 12. pp. 175-177.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Amino acid composition of groundnut protein isolates. Food Science, 11 (5). pp. 133-135.

Srinivasan, M. and Achutamurthy, P. N. and Subrahmanyan, V. (1962) Calcium hydroxide in sucrose solution as a reagent for the preparation of water-dispersible calcium proteinates. Nature, 196 (4861). pp. 1313-1314.

Kantha, Joseph. and Indira, K. and Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Rajagopalan, R. and Sreenivasan, A. and Subrahmanyan, V. (1962) Chemical composition and shelf-life of fortified groundnut flour and blends of groundnut flour with skim milk powder. Food Science, 11. pp. 171-173.

Subramanian, N. and Anantharaman, K. and Kantha, Joseph and Narayana Rao, M. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of different methods of drying on the nutritive value of groundnut protein isolate. Food Science, 11 (1). pp. 4-8.

Parthasarathy, H. N. and Tasker, P. K. and Doraiswamy, T. R. and Nagaraja, N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary groundnut flour fortified with vitamins and minerals on retention of nitrogen, calcium and phosphorus in children subsisting on a rice diet. Food Science, 11 (6). pp. 190-192.

Doraiswamy, T. R. and Parthasarathy, H. N. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary groundnut flour fortified with vitamins and minerals on the growth and nutritional status of children subsisting on a poor Indian diet based on rice. Food Science, 11 (6). pp. 186-189.

Doraiswamy, T. R. and Kantha, Joseph. and Panemangalore, M. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary high protein food on the growth and nutritional status of school children, subsisting on a poor Indian diet based on wheat. Food Science, 11. pp. 211-214.

Panemangalore, M. and Parthasarathy, H. N. and Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Rajagopalan, R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary high protein food on the retention of nitrogen, calcium and phosphorus in children subsisting on a poor wheat diet. Food Science, 11. pp. 214-217.

Doraiswamy, T. R. and Tasker, P. K. and Rajagopalan, R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of supplementary protein foods based on a blend of groundnut flour and skim milk powder fortified with vitamins and minerals on the growth and nutritional status of undernourished weaned. Food Science, 11. pp. 193-196.

Sen, D. P. and Sripathy, N. V. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain. Food Technology, 16. pp. 138-141.

Sripathy, N. V. and Sen, D. P. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. II. Standardisation of digestion conditions for preparation of hydrolysates rich in peptones and proteoses. Food Technology, 16 (5). pp. 141-142.

Tasker, P. K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of fortified coconut meal and low cost protein foods containing coconut meal, groundnut flour and Bengal gram flour. Annals of Biochemistry and Experimental Medicine, 22. pp. 153-160.

Panemangalore, M. and Kantha, Joseph and Narayana Rao, M. and Subramanian, N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour. Food Science, 11. pp. 199-201.

Tasker, P. K. and Joseph, A. A. and Ananthaswamy, H. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of groundnut flour and 4:1 blend of groundnut flour and skim milk powder. Food Science, 11. pp. 173-175.

Subrahmanyan, V. and Kantha, Joseph and Panemangalore, M. and Subramanian, N. and Rajagopalan, R. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate. Food Science, 11. pp. 197-199.

Tasker, P. K. and Kantha, Joseph. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Relative efficacy of blends of groundnut protein isolate and skim milk powder in the regeneration of haemoglobin and plasma proteins in protein depleted albino rats. Annals of Biochemistry and Experimental Medicine, 22. pp. 173-180.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Studies on milk substitutes of vegetable origin. 4. The supplementary value of spray dried vegetable milk powder obtained from a blend of soybean and groundnut milks to a poor rice diets. Annals of Biochemistry and Experimental Medicine, 22 (3). pp. 67-72.

Natarajan, C. P. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the brewing of tea. Food Science, 11. pp. 321-332.

Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the roasting of some grades of coffee and their blends. Journal of Scientific and Industrial Research, 21D. pp. 116-118.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of a high protein food based on groundnut protein isolate to a maize-tapioca diet. Food Science, 11. pp. 205-210.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of groundnut flour and blends of groundnut flour and skim milk powder to a maize tapioca diet. Food Science, 11. pp. 181-186.

Panemangalore, M. and Kantha, Joseph and Rajagopalan, R. and Sankaran, A. N. and Subramanian, N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of high protein foods based on groundnut protein isolate to a poor rice diet. Food Science, 11. pp. 201-204.

Tasker, P. K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of low fat groundnut flour, skim milk powder and their blends to poor rice diet. Food Science, 11. pp. 176-180.

Tasker, P. K. and Narayana Rao, M. and Paul Jayaraj, A. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of peanut flour, chick pea flour and skim milk powder and their blends to maize-tapioca diet. Indian Journal of Medical Research, 50. pp. 468-477.

Tasker, P. K. and Indira, K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of the proteins of coconut to Bengal gram (Cicer arietinum) proteins and groundnut proteins. Annals of Biochemistry and Experimental Medicine, 22. pp. 181-184.

Subrahmanyan, V. and Govindarajan, V. S. (1962) Technological research on arecanut. Arecanut Journal, 13. pp. 125-128.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Majumder, S. K. (1962) Trends in coffee technology with increased production of coffee. Indian Coffee, 26. pp. 21-23.

Doraiswamy, T. R. and Indira, K. and Joseph, K. and Srinivasan, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Use of calcium caseinate in the treatment of protein malnutrition in children. Indian Journal of Pediatrics, 29. pp. 226-231.

Bhagavan, R. K. and Doraiswamy, T. R. and Subramanian, N. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Sreenivasan, A. and Subrahmanyan, V. (1962) Use of isolated vegetable proteins in the treatment of protein malnutrition (Kwashiorker). American Journal of Clinical Nutrition, 11. pp. 127-133.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1962) The effect of partial or complete replacement of rice in poor rice diet by bajra (Pennisetum typhoideum) on the growth and composition of blood, body and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 22. pp. 245-248.

Tasker, P. K. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Natarajan, C. P. and Sreenivasan, A. and Subrahmanyan, V. (1962) The efficacy of blends of groundnut protein isolate, casein and skim milk powder fortified with essential amino acids in meeting the protein requirements of protein depleted rats. Journal of Scientific and Industrial Research, 21C. pp. 332-336.

Tasker, P. K. and Doraiswamy, T. R. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) The metabolism of nitrogen, calcium and phosphorus in children on a poor Indian diet based on maize (Zea mays). Indian Journal of Pediatrics, 29. pp. 37-41.

Joseph, A. A. and Tasker, P. K. and Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1962) The net protein utilization and the protein efficiency ratio of seame proteins supplemented with lysine to levels present in FAO reference protein pattern and milk. Annals of Biochemistry and Experimental Medicine, 22 (5). pp. 113-116. (In Press)

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of manometric technique in the assessment of quality and stability of Indian mandarin oils. Food Science, 10 (11). pp. 343-345.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of spectrophotometry in the detection of adulteration in Indian citrus oils. Food Science, 10. pp. 354-358.

Subrahmanyan, V. and Swaminathan, M. and Narayana Rao, M. and Kantha, Joseph. (1961) Calcium requirements of infants, children and adults. Indian Journal of Pediatrics, 28. pp. 275-295.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1961) Chemical composition and nutritive value of soyabeans and soyabean products. Food Science, 10 (2). pp. 52-64.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1961) Chemistry and technology of citrus essential oils -- A review. Food Science, 10 (11). pp. 339-342.

Subrahmanyan, V. and Sreenivasan, A. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. and Subramanian, N. and Narayana Rao, M. and Bhagavan, R. K. and Doraiswamy, T. R. (1961) Development and evaluation of processed foods based on edible peanut flour and protein. National Academy of Science, 843. pp. 227-245.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Paul Jayaraj, A. and Subrahmanyan, V. (1961) Dietary supplements. The supplementary value of a low-cost protein food based on a blend of peanut, coconut and chick pea (@Cicer arietinum@) flours to a maize-tapioca diet. Journal of Agricultural and Food Chemistry, 9. pp. 413-416.

Doraiswamy, T. R. and Rama Rao, G. and Desikachar, H. S. R. and Swaminathan, M. and Subrahmanyan, V. (1961) Effect of feeding calcium enriched common salt on growth, nutritional status and calcium balance in school children. Journal of Scientific and Industrial Research, 20C. pp. 103-104.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Nutritional studies on screw-press groundnut cake and groundnut protein isolate. Food Science, 11 (1). pp. 1-3.

Narayana Rao, M. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) Nutritive value of certain cereals and cereal diets consumed in India. Food Science, 10 (6). pp. 161-175.

Subrahmanyan, V. and Swaminathan, M. and Narayana Rao, M. and Kantha, Joseph. (1961) Protein and amino acid requirements of infants, children and adults. Indian Journal of Pediatrics, 28. pp. 313-334.

Subrahmanyan, V. and Sreenivasan, A. and Swaminathan, M. (1961) Protein resources and their utilization. Proceedings of the Symposium on Food Needs and Resources, Mysore, May. pp. 134-139.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1961) Rapid determination of moisture content of parboiled rice by an immersion method. Current Science, 30. p. 261.

Subrahmanyan, V. (1961) Some thoughts on sugar and associated products. Sharkara, 4 (3). pp. 120-129.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Majumder, S. K. (1961) Storage of coffee beans. Indian Coffee, 25. pp. 26-36.

Subrahmanyan, V. and Gopalakrishna Rao, N. and Venkat Rao, S. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. (1961) Studies on enriched tapioca macaroni product. Part I. Development of new formulations and pilot plant studies. Food Science, 10. pp. 379-381.

Gopalakrishna Rao, N. and Venkat Rao, S. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part III. Over-all growth promoting value. Food Science, 10. pp. 383-385.

Doraiswamy, T. R. and Bhagavan, R. K. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part V. Supplementary value to the diet of weaned infants and young children. Food Science, 10. pp. 389-393.

Doraiswamy, T. R. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part VI. Supplementary value to the diet of school children. Food Science, 10. pp. 393-397.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio. Food Science, 10. pp. 381-383.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part IV. Effect of partial replacement of rice on the value of poor rice diet. Food Science, 10. pp. 386-389.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1961) Studies on idli fermentation: Part II. Relative participation of black gram flour and rice semolina in the fermentation. Journal of Scientific and Industrial Research, 20C. pp. 342-345.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1961) Studies on milk substitutes of vegetable origin. 3. The nutritive value of spray dried soyabean milk fortified with DL-methionine and spray dried powder from a 2:1 blend of soyabean milk and sesame. Annals of Biochemistry and Experimental Medicine, 21 (6). pp. 143-150.

Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) Studies on the nutritive value of idli fortified with Indian multipurpose food. Journal of Scientific and Industrial Research, 20C. pp. 269-272.

Pruthi, J. S. and Parekh, C. M. and Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1961) Studies on the shelf-life of Indian mandarin oil. Part II. Effect of time and temperature of storage. Food Science, 10 (11). pp. 363-365.

Natarajan, C. P. and Majumder, S. K. and Srinivasan, K. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. I. Physical, chemical and biological changes in coffee beans during storage under high humid conditions. Food Science, 10. pp. 315-320.

Majumder, S. K. and Natarajan, C. P. and Narasimhan, K. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. II. Air-tight storage in bags. Food Science, 10. pp. 321-326.

Majumder, S. K. and Natarajan, C. P. and Narasimhan, K. S. and Viraktamath, C. S. and Balakrishnan Nair, R. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. III. Bulk storage in bins. Food Science, 10. pp. 326-331.

Majumder, S. K. and Muthu, M. and Srinivasan, K. S. and Natarajan, C. P. and Bhatia, D. S. and Subrahmanyan, V. (1961) Studies on the storage of coffee beans. IV. Control of Araecerus fasciculatus (DEG) in monsooned coffee and related storage experiments. Food Science, 10. pp. 332-338.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Swaminathan, M. and Siddappa, G. S. and Sankaran, A. N. and Subrahmanyan, V. (1961) Use of modified milk foods containing fruit pulp in infant feeding. 1. Effect of feeding milk foods containing mango or banana fruit pulp on the growth and general health of infants. Indian Journal of Pediatrics, 28. pp. 159-164.

Krishnaswamy, M. A. and Johar, D. S. and Subrahmanyan, V. (1961) Vegetable rennet for cheddar and processed cheese. Research and Industry, 6 (2). pp. 43-44.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The chemical composition and nutritive value of bajra (Pennisetum typhoideum) and bajra diets. Food Science, 10 (1). pp. 3-6.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Rajagopalan, R. and Kurien, P. P. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. (1961) The effect of replacing wheat in a poor Indian diet by a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtic atta) on the growth and nutritional status of children. Annals of Biochemistry and Experimental Medicine, 21. pp. 7-12.

Kurien, P. P. and Venkat Rao, S. and Doraiswamy, T. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1961) The effect of replacing wheat in a poor Indian diet by a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtic atta) on the metabolism of nitrogen, calcium and phosphorus. Annals of Biochemistry and Experimental Medicine, 21. pp. 13-16.

Desikachar, H. S. R. and Subrahmanyan, V. (1961) The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal. Cereal Chemistry, 38. pp. 356-364.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The metabolism of nitrogen, calcium and phosphorus in children on a poor Indian diet based on bajra (Pennisetum typhoideum). Annals of Biochemistry and Experimental Medicine, 21. pp. 41-46.

Tasker, P. K. and Indira, K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) The supplementary value of coconut meal, groundnut meal, Bengal gram, low cost protein food and skim milk powder to tapioca-rice diet. Annals of Biochemistry and Experimental Medicine, 21. pp. 17-24.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Chemical composition and nutritive value of jowar kaffir corn (Sorghum vulgare) and jower diets. Food Science, 9 (6). pp. 205-210.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Chemical composition, keeping quality and nutritive value of safflower and niger seed oils. Bulletin of National Institute of Science India (15). pp. 116-119.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1960) Colouring of vanaspati with curcumin from turmeric. Current Science, 29. pp. 350-351.

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1960) Determination of uric acid in wheat flour infested by Tribolium castaneum Duv. using paper chromatography. Cereal Chemistry, 37 (1). pp. 93-96.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1960) Effect of insect infestation on stored field bean (Dolichos lablab) and black gram (Phaseolus mungo). Food Science, 9 (3). pp. 79-82.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Effect of partial replacement of rice in poor rice diet by potato on the nutritive value of the diets. Food Science, 9. pp. 41-43.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1960) Effect of supplementary protein food based on coconut meal, groundnut and Bengal gram flours on the growth and nutrititional status of children. Food Science, 9. pp. 126-128.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Effect of supplementary protein food based on coconut meal, groundnut flour and Bengal gram flour on the retention of nitrogen, calcium and phosphorus in children. Food Science, 9. pp. 128-129.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1960) Infant food from buffalo milk. VI. Large-scale production of roller dried infant food. Food Science, 9. pp. 1-3.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1960) Infant food from buffalo milk. VII. Shelf-life of roller dried infant food. Food Science, 9. pp. 3-5.

Chandrashekhara, M. R. and Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1960) Infant food from buffalo milk. 8. Infant feeding trails with roller dried food. Food Science, 9 (1). pp. 6-7.

Rajasekharan, N. and Gopalakrishna Rao, N. and Kapur, N. S. and Bhatia, D. S. and Subrahmanyan, V. (1960) Keeping quality of tapioca and nutro-macaroni. Food Science, 9. pp. 240-243.

Soma Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Nutritive value of balanced malt foods. Food Science, 9. pp. 403-404.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Nutritive value of ragi (Eleusine coracana) and ragi diets. Food Science, 9 (2). pp. 49-54.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. (1960) On roasting of coffee. Indian Coffee, 24. pp. 11-17.

Krishnamurthy, G. V. and Bhatia, B. S. and Girdhari, Lal. and Subrahmanyan, V. (1960) Pilot-plant studies on the preparation of crude papain from raw papaya. Journal of Science of Food and Agriculture, 11. pp. 433-436.

Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. and Eapen, K. E. and Ramachandra, B. S. and Anantharaman, K. and Gopalan, K. K. and Subrahmanyan, V. and Ramanna, B. R. and Narayana, M. N. and Narayana, K. and Sreenivasan, A. and Subramanyan, V. (1960) Production of protein isolate from groundnut (peanut). Proceedings of the Symposium on Proteins, Mysore. pp. 260-265.

Desikachar, H. S. R. and Radhakrishnamurthy, R. and Rama Rao, G. and Kadkol, S. B. and Srinivasan, M. and Subrahmanyan, V. (1960) Studies of idli fermentation: Part 1. Some accompanying changes in the batter. Journal of Scientific and Industrial Research, 19C. pp. 168-172.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Studies on milk substitutes of vegetable origin. 2. The effect of fortification with DL-methionine on the nutritive value of spray dried powder obtained from a blend of soyabean and groundnut milks. Annals of Biochemistry and Experimental Medicine, 20 (6). pp. 145-156.

Subrahmanyan, V. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1960) Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta). Food Science, 9. pp. 303-305.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Studies on the nutritive value of composite protein foods based on blends of groundnuts, soyabean and sesame flours. Food Science, 9. pp. 86-88.

Tasker, P. K. and Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Supplementary value of composite protein foods containing a blend of coconut meal, groundnut flour and Bengal gram to poor rice diet. Food Science, 9. pp. 84-86.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1960) The distribution of protein, calcium and phosphorus between the fibrous seed coat and endosperm of jowar (Sorghum vulgare). Food Science, 9. pp. 334-335.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1960) The effect of infestation by Tribolium castaneum Duv. on the quality of wheat flour. Cereal Chemistry, 37. pp. 97-103.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1960) The effect of partial or complete replacement of rice in poor vegetarian diet by jowar (Sorghum vulgare) on the growth and composition of blood and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 20. pp. 293-298.

Rama Rao, G. and Desikachar, H. S. R. and Subrahmanyan, V. (1960) The effect of the degree of polishing of rice on nitrogen and mineral metabolism in human subjects. Cereal Chemistry, 37 (1). pp. 71-78.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1960) The metabolism of nitrogen, calcium and phosphorus in children on a jowar (Sorghum vulgare) diet. Annals of Biochemistry and Experimental Medicine, 20 (2). pp. 47-52.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) The metabolism of nitrogen, calcium and phosphorus in rats fed on poor vegetarian diets containing varying proportions of ragi and rice. Indian Journal of Physiology and Allied Sciences, 14. pp. 13-19.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) The nutritive value of protein blends having amino-acid composition similar to that of FAO reference protein pattern. Annals of Biochemistry and Experimental Medicine, 20 (9). pp. 243-250.

Desikachar, H. S. R. and Subrahmanyan, V. (1960) The relative effects of enzymatic and physical changes during storage on the culinary properties of rice. Cereal Chemistry, 37 (1). pp. 1-8.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1960) A study in the preparation and properties of hydrafuramide. Journal of Scientific and Industrial Research, 19B (12). pp. 509-510.

Krishnamurthy, K. and Baliga, B. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Amino acid composition of sunflower seeds (Helianthus annus) and Cuddapah almonds (Buchanania latifolia). Food Science, 8 (4). pp. 119-120.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Venkateswara Rao, R. and Nagarajan, R. and Chandrasekhara, N. and Sebastian, J. and Nambudiri, E. S. (1959) Chemical composition of Indian tea. Journal of Institute of Chemists, 31 (4). pp. 167-170.

Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1959) Chemistry and technology of garlic powder. Food Science, 8. pp. 429-431.

Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Subrahmanyan, V. (1959) Discoloration in rice: Some studies on its nature and effect on nutritive value. Cereal Chemistry, 36. pp. 78-83.

Visweswaraiah, K. and Moorjani, M. N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Effect of chlorotetracycline (Aureomycin) on the keeping quality of fresh water fish under tropical conditions. Journal of Fisheries Research Board of Canada, 16 (1). pp. 1-5.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Narayanan, K. M. and Radhakrishnan, K. L. and Doraiswamy, T. R. (1959) Effect of coffee on gastric secretions. Annals of Biochemistry and Experimental Medicine, 19 (3). pp. 61-66.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of insect infestation on the quality of wheat flour. Food Science, 8 (4). pp. 122-123.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

Subrahmanyan, V. and Srinivasan, M. (1959) Food technology for Asia and the Far East; FAO Regional Seminar. Journal of Scientific and Industrial Research, 18A (10). pp. 455-457.

Rao, M. V. L. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Inhibition of oxidation of ascorbic acid by EDTA. Journal of Science of Food and Agriculture, 10. pp. 436-441.

Majumder, S. K. and Narasimhan, K. S. and Subrahmanyan, V. (1959) Insecticidal effects of activated charcoal and clays. Nature, 184. pp. 1165-1166.

Subrahmanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1959) Integrated processing of peanut for the separation of major constituents. Journal of American Oil Chemists' Society, 36. pp. 66-70.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Loss in weight and volume of wet parboiled rice during drying. Food Science, 8 (9). pp. 315-316.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritional studies on isolated groundnut protein. Indian Oilseeds Journal, 3 (2). pp. 100-104.

Subrahmanyan, V. and Rajagopalan, R. and Swaminathan, M. (1959) Nutritive value of Indian multipurpose food. Science and Culture, 24. pp. 460-464.

Kuppuswamy, S. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritive value of crude, refined and hydrogenated cottonseed oil. Indian Journal of Physiology and Allied Sciences. pp. 136-10.

Subrahmanyan, V. and Krishnaswamy, M. A. and Johar, D. S. and Soumithri, T. C. (1959) Possibilities of manufacturing vegetable cheese from groundnut. Food Science, 8 (2). pp. 44-45.

Subrahmanyan, V. and Rajagopalan, R. and Narayana Rao, M. and Swaminathan, M. (1959) Processed protein foods of vegetable origin fortified with vitamins and minerals. Food Science, 8. pp. 263-271.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Processing of groundnut cake for edible protein isolate. Indian Oilseeds Journal, 3. pp. 85-90.

Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1959) Processing of turmeric. Research and Industry, 4 (7). pp. 172-173.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Lahiry, N. L. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Production of malt extract project costs. Research and Industry, 4. pp. 189-191.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. (1959) Quality control in coffee. Indian Coffee, 23. pp. 16-20.

Bhatia, D. S. and Subrahmanyan, V. (1959) Rice substitutes. Food Science, 8 (5). pp. 161-167.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Rice technology in India. Food Science, 8. pp. 167-172.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Roller dried infant food from buffalo milk--project costs. Research and Industry, 4. pp. 13-15.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1959) Sago. Science and Culture, 25. pp. 343-348.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) Simplified Baudouin test for detecting adulteration of ghee. Research and Industry, 4 (5). pp. 109-111.

Parpia, H. A. B. and Subrahmanyan, V. (1959) Some Aspects of the Utilization of Food Research in India. The Ford Foundation Report. pp. 149-161.

Sreenivasamurthy, V. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) Some observations on the protective action of vitamin B12 against thyrotoxicoxis. Indian Journal of Physiology and Allied Sciences, 13. pp. 83-86.

Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Some unfamiliar foods-their processing and nutritional value. Food Science, 8 (8). pp. 279-284.

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Studies on calcium fortification of rice. Journal of Scientific and Industrial Research, 18C. pp. 245-247.

Subrahmanyan, V. and Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. (1959) Studies on infant and invalid foods based on milk. Food Science, 8. pp. 271-278.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1959) Studies on milk substitues of vegetable origin. 1. The nutritive value of milk substitute prepared from soybean and groundnut. Annals of Biochemistry and Experimental Medicine, 19. pp. 269-274.

Kantha, Joseph. and Narayana Rao, M. and Chandiramani, S. V. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of idli fortified with Indian multipurpose food. Food Science, 8 (3). pp. 81-82.

Krishnamurthy, K. and Seetha, Ganapathy. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours. Food Science, 8. pp. 388-389.

Krishnamurthy, K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the shelf-life of some sweets containing Indian multipurpose food. Food Science, 8 (9). pp. 312-314.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1959) Supplementary value of a protein food based on a blend of coconut meal, groundnut flour and Bengal gram flour to the diet of children. Annals of Biochemistry and Experimental Medicine, 19. pp. 147-152.

Krishnamurthy, K. and Pantulu, A. J. and Narayana Rao, M. and Swaminathan, M. and Raghunatha Rao, Y. K. and Subrahmanyan, V. (1959) Supplementary value of low fat cottonseed flour to poor vegetarian diets based on certain cereals. Indian Journal of Physiology and Allied Sciences, 13 (1). pp. 20-24.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1959) Utilisation of buffaloes' milk for the production of infant food. Proceedings of the 15th International Dairy Congress,. pp. 1147-1154.

Subrahmanyan, V. and Swaminathan, M. (1959) Utilization of tuber crops for meeting food shortage. Food Science, 8. pp. 177-181.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of Bengal gram (Cicer arietinum). Food Science, 8. pp. 391-395.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of sesame seeds (Sesamum indicum) and its products. Food Science, 8 (9). pp. 316-320.

Kurien, P. P. and Kantha, Joseph. and Swaminathan, M. and Subrahmanyan, V. and Daniel, V. A. (1959) The distribution of nitrogen, calcium and phosphorus between the husk and endosperm of ragi (Eleusine coracana). Food Science, 8. pp. 353-355.

Seetha, Ganapathy. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) The effect of feeding of diets containing Lathyrus sativus seeds on the body composition and certain enzymes of liver of albino rats. Annals of Biochemistry and Experimental Medicine, 19. pp. 231-240.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1959) The effect of supplementary processed protein foods fortified with essential vitamins and minerals on the growth and nutritional status of under nourished weaned infants. Indian Journal of Pediatrics, 26. pp. 406-413.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1959) The effect of supplementary protein food containing coconut meal, groundnut and Bengal gram flours on the metabolism of nitrogen, calcium and phosphorus in children subsisting on a poor rice diet. Annals of Biochemistry and Experimental Medicine, 19. pp. 153-158.

Kantha, Joseph and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The effects of partial or complete replacement of rice in poor vegetarian diets by ragi (Eleusine coracana) on the metabolism of nitrogen, calcium and phosphorus in children. Food Science, 8 (8). pp. 11-12.

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) An improved method for the determination of uric acid in insect infested foodstuffs. Annals of Biochemistry and Experimental Medicine, 19. pp. 187-190.

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) An improved method for the estimation of uric acid in insect infested foodstuffs. Food Science, 8. pp. 121-122.

Kantha, Joseph. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The metabolism of nitrogen, calcium and phosphorus in udernourished children. 5. The effect of partial or complete replacement of rice in poor vegetarian diets by ragi (@Eleusine coracana@) on the. British Journal of Nutrition, 13. pp. 213-218.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) A simplified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal and Proceedings of the Institution of Chemists, 31 (4). pp. 177-179.

Kuppuswamy, S. and Meena Rao, J. and Srinivasan, M. and Subrahmanyan, V. (1958) Ascorbic acid in germinating seeds of Sesbania grandiflora Pers. Current Science, 27. pp. 343-345.

Subrahmanyan, V. and Chandrashekhara, M. R. and Swaminathan, M. (1958) Buffalo milk-its nutritive value and use in infant feeding. Indian Journal of Pediatrics, 25. pp. 173-183. ISSN 0019-5456

Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. and Bhatia, D. S. and Subrahmanyan, V. (1958) Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage. Food Technology, 12. pp. 385-386.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Chemical composition, keeping quality and nutritive value of safflower and niger seed oils. 1st Conference of the Oilseed Research Workers, ICOC.

Desikachar, H. S. R. and Subrahmanyan, V. (1958) Commercial curing of freshly harvested paddy. Research and Industry, 3. pp. 245-246.

Subrahmanyan, V. and Lulla, B. S. and Sreenivasamurthy, V. and Johar, D. S. and Swaminathan, M. (1958) Effect of incorporating dehydrated banana powder in the diet on the intestinal microflora of rats. Journal of Scientific and Industrial Research, 17C. pp. 153-154.

Venkat Rao, S. and Nuggehalli, R. N. and Swaminathan, M. and Pingale, S. V. and Subrahmanyan, V. (1958) Effect of insect infestation on stored grain. III. Studies on kaffir corn (Sorghum vulgare). Journal of Science of Food and Agriculture, 12. pp. 837-839.

Venkat Rao, S. and Nuggehalli, R. N. and Swaminathan, M. and Pingale, S. V. and Subrahmanyan, V. (1958) Effect of insect infestation on the composition of jowar (Sorghum vulgare). Food Science, 7 (3). pp. 55-56.

Subrahmanyan, V. and Murthy, H. B. N. and Bhagavan, R. K. and Swaminathan, M. and Sankaran, A. N. (1958) Effect of long-term feeding of albino rats on rice and on rice-tapioca diets on the blood and on the liver. British Journal of Nutrition, 12. pp. 292-296.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar (Sorghum vulgare). Annals of Biochemistry and Experimental Medicine, 18. pp. 27-32.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar Sorghum vulgare. Food Science, 7. pp. 254-255.

Subrahmanyan, V. and Bhagavan, R. K. and Doraiswamy, T. R. and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) Effect of partial replacement of rice in the diet by enriched wheat macaroni on the general health and nutritional status of children. Food Science, 7. pp. 143-146.

Subrahmanyan, V. and Bhagavan, R. K. and Kantha, Joseph. and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) Effect of replacement of rice in a poor vegetarian diet by tapioca macaroni on the general health and nutritional status of children. Food Science, 7. pp. 87-89.

Pruthi, J. S. and Girdhari, Lal. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of supplementation of poor vegetarian rice diet with passion fruit juice and squash on the growth rate, calcium, phosphorus and nitrogen metabolism in albino rats. Annals of Biochemistry and Experimental Medicine, 18 (4). pp. 107-112.

Narayana Rao, M. and Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1958) Manufacture of malt and malt products. Food Science, 7 (3). pp. 57-61.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) Manufacture of nutro biscuits. Research and Industry, 3. pp. 178-179.

Kantha, Joseph and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1958) Metabolism of nitrogen, calcium and phosphorus in children on a poor vegetarian diet based on ragi (Eleusine coracana). Food Science, 7 (11). pp. 324-325.

Kantha, Joseph and Narayana Rao, M. and Seetha, Ganapathy. and Swaminathan, M. and Subrahmanyan, V. (1958) Metabolism on nitrogen, calcium and phosphorus in children on poor diets based on husked, undermilled and milled raw rice. Food Science, 7. pp. 224-226.

Rama Rao, G. and Desikachar, H. S. R. and Subrahmanyan, V. (1958) Nutritional enrichment of common salt by calcium fortification. Journal of Scientific and Industrial Research, 17C. pp. 206-207.

Narayana Rao, M. and Kuppuswamy, S. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1958) Nutritive value of crude, refined and hydrogenated cottonseed oil. Proceedings of the Symposium on Cottonseed and Its Products, Hydrabad, December. pp. 279-283.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) Nutritive value of the proteins of coconut meal and a low cost protein food containing coconut and groundnut meals and Bengal gram (Cicer arietinum). Food Science, 7. pp. 363-364.

Majumder, S. K. and Srinivasan, M. and Subrahmanyan, V. (1958) Pesticide residues in foodstuffs health hazards and control measures. Journal of Scientific and Industrial Research, 17A. pp. 347-350.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. (1958) Some newer knowledge on coffee. Indian Coffee, 22 (1). pp. 13-18.

Seetha, Ganapathy. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1958) Studies on the non-protein nitrogenous constituents of the seeds of Lathyrus sativus. Food Science, 7. pp. 361-362.

Seetha, Ganapathy. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary relations of the proteins of horse gram and cowpea to those of Italian millet (Setaria italica). Food Science, 7. pp. 7-8.

Venkat Rao, S. and Pantulu, A. J. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary value of low fat groundnut flour to poor vegetarian diets based on jowar (Sorghum vulgare) and ragi (Eleusine coracana). Annals of Biochemistry and Experimental Medicine, 18. pp. 33-38.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins. Food Science, 7 (7). pp. 186-187.

Subrahmanyan, V. and Bhatia, D. S. and Bains, G. S. and Rajasekharan, N. (1958) Tapioca macaroni-pilot plant production. Research and Industry, 3. pp. 270-275.

Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.

Subrahmanyan, V. and Swaminathan, M. (1958) Utilization of tapioca flour and low-fat groundnut flour in meeting the food shortage. Food Science, 7. pp. 287-292.

Subrahmanyan, V. and Bhatia, D. S. and Subramanian, N. (1958) Vegetable milk curd from groundnuts. Research and Industry, 3. pp. 121-122.

Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of coconut and its products. Food Science, 7 (12). pp. 365-370.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of sunflower seed and its products. Food Science, 7. pp. 326-330.

Narayana Rao, M. and Kuppuswamy, S. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1958) The digestibility of crude, refined and hydrogenated cottonseed oil. Indian Journal of Physiology and Allied Sciences, 12. pp. 143-148.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.

Subrahmanyan, V. and Sreenivasamurthy, V. and Krishnamurthy, K. and Swaminathan, M. (1958) The effect of different diets on the intestinal microflora of rats. Annals of Biochemistry and Experimental Medicine, 18 (4). pp. 117-120.

Subrahmanyan, V. and Krishnamurthy, K. and Sreenivasamurthy, V. and Swaminathan, M. (1958) The effect of garlic on certain intestinal bacteria. Food Science, 7. pp. 223-224.

Subrahmanyan, V. and Krishnamurthy, K. and Sreenivasamurthy, V. and Swaminathan, M. (1958) The effect of incorporation of garlic in the diet on the intestinal microflora of rats. Annals of Biochemistry and Experimental Medicine, 18 (3). pp. 85-88.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1958) The effect of partial or complete replacement of rice in poor vegetarian diet by ragi (Eleusine coracana) on growth and composition of blood and liver of rats. Annals of Biochemistry and Experimental Medicine, 28. pp. 187-194.

Subrahmanyan, V. and Bhagavan, R. K. and Doraiswamy, T. R. and Kantha, Joseph and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) The effect of replacement of rice in a poor vegetarian diet by tapioca macaroni on the general health and nutritional status of children. British Journal of Nutrition, 12. pp. 353-358.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) The effect of replacing rice in the diet by tapioca-macaroni on the metabolism of nitrogen calcium and phosphorus in children. Food Science, 7. pp. 253-254.

Kantha, Joseph. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1958) The metabolism of nitrogen, calcium and phosphorus in children on a poor vegetarian diet based on ragi (Eleusine coracana). Annals of Biochemistry and Experimental Medicine, 28. pp. 195-200.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) The metabolism of nitrogen, calcium and phosphorus in undernourished children. 4. The effect of replacing rice in the diet by tapioca macaroni on the metabolism of nitrogen, calcium and phosphorus. British Journal of Nutrition, 12. pp. 429-432.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1958) A modified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal of Scientific and Industrial Research, 17B. pp. 471-472.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The nutritive value of the proteins of coconut meal and low cost protein food containing coconut and groundnut meals and Bengal gram (@Cicer arietinum@). Annals of Biochemistry and Experimental Medicine, 18. pp. 175-178.

Subrahmanyan, V. and Bhagavan, R. K. and Swaminathan, M. (1958) The place of processed foods in the treatment and prevention of protein malnutrition in children. Indian Journal of Pediatrics, 25. pp. 216-227.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1957) Adulteration of coffee and its detection. Indian Coffee, 21. pp. 8-18.

Subrahmanyan, V. and Swaminathan, M. (1957) Adverse weather conditions and seasonal food shortages-A practical approach to the problem. Food Science, 6 (4). pp. 159-162.

Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.

Pingale, S. V. and Kadkol, S. B. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) Effect of insect infestation on stored grain. 2. Studies on husked, hand pounded and milled raw rice, and parboiled milled rice. Journal of Science of Food and Agriculture, 8. pp. 512-516.

Subrahmanyan, V. and Kantha, Joseph. and Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1957) Effect of supplementary multipurpose food on the growth and nutritional status of school children. Food Science, 6 (4). pp. 89-91.

Subrahmanyan, V. (1957) Food grains from tapioca. Food Science, 6. pp. 183-185.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1957) Infant nutrition and infant foods. 2. Processed milk foods. Indian Dairyman, 9. 38-44,48.

Subrahmanyan, V. and Lulla, B. S. and Narayana Rao, M. and Johar, D. S. and Swaminathan, M. (1957) Investigations on the medicinal properties of banana. Part 1. The chemical composition and nutritive value of banana. Annals of Biochemistry and Experimental Medicine, 17 (5). pp. 155-160.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1957) Lathyrism. Food Science, 6. pp. 156-159.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Nutritive value of Indian multipurpose food. Food Science, 6 (4). pp. 80-83.

Subrahmanyan, V. (1957) Paste goods industry in India - Its place and prospects. Food Science, 6 (6). pp. 127-131.

Parpia, H. A. B. and Swaminathan, M. and Subrahmanyan, V. (1957) Plan for the manufacture of Indian multipurpose food. Food Science, 6 (4). pp. 96-99.

Subrahmanyan, V. and Chandrashekhara, M. R. and Bhatia, D. S. and Swaminathan, M. (1957) Production of infant food and other products from buffalo milk in India. Bulletin of Central Food Technological Research Institute, 6. pp. 52-57.

Subrahmanyan, V. and Chandrashekhara, M. R. and Swaminathan, M. and Bhatia, D. S. (1957) Production of infant food in India. Indian Dairyman, 9. pp. 276-280.

Subrahmanyan, V. and Sreenivasamurthy, V. and Krishnamurthy, K. and Swaminathan, M. (1957) Role of intestinal microflora in human health and nutrition. Food Science, 6. pp. 104-110.

Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1957) Sodium content of foods and the planning of low sodium diets. Journal of Mysore Medical Association, 22 (2). pp. 1-9.

Subrahmanyan, V. (1957) Some problems and processes relating to the utilization of oils, oilseed meals and oilseed proteins. Indian Oilseeds Journal, 1. pp. 139-141.

Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1957) Stability of vitamin B12 in proteolysed liver extract. Bulletin of Central Food Technological Research Institute, 6. pp. 3-4.

Subrahmanyan, V. and Rama Rao, G. and Kuppuswamy, S. and Narayana Rao, M. and Swaminathan, M. (1957) Standardization of conditions for the production of Indian multipurpose food. Food Science, 6 (4). pp. 76-79.

Subrahmanyan, V. and Girdhari, Lal. and Bhatia, D. S. and Jain, N. L. and Bains, G. S. and Srinath, K. V. and Anandaswamy, B. and Krishna, B. H. and Lakshminarayana, S. K. (1957) Studies on banana pseudostem starch: Production, yield, physico-chemical properties and uses. Journal of the Science of Food and Agriculture, 5. pp. 253-261.

Subrahmanyan, V. and Sreenivasa Murthy, V. and Krishnamurthy, K. and Swaminathan, M. (1957) Studies on the antibacterial activity of spices. Journal of Scientific and Industrial Research, 16C. pp. 240-241.

Krishnamurthy, K. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1957) Studies on the composition, storage and nutritive value of palm oil. Food Science, 6. pp. 248-252.

Chandrashekhara, M. R. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Studies on the nutritive value of balanced malt foods. Bulletin of Central Food Technological Research Institute, 6. pp. 1-3.

Krishnamurthy, K. and Pantulu, A. J. and Swaminathan, M. and Subrahmanyan, V. (1957) Studies on the stability of oils in pickles. Food Science, 6. pp. 133-135.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) Supplementary value of Indian multipurpose food to poor vegetarian diets based on Italian millet (Setaria italica) and little millet (Panicum miliare). Food Science, 6 (9). pp. 205-207.

Kuppuswamy, S. and Kantha, Joseph. and Narayana Rao, M. and Rama Rao, G. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) Supplementary value of Indian multipurpose food to poor vegetarian diets based on different cereals and millets. Food Science, 6. pp. 84-86.

Subrahmanyan, V. and Doraiswamy, T. R. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. (1957) Treatment of nutritional oedema syndrome (Kwashiorkor) with a low cost protein food (Indian multipurpose food). Food Science, 6. pp. 93-95.

Moorjani, M. N. and Iyengar, J. R. and Bhatia, D. S. and Subrahmanyan, V. (1957) Use of 2-3-5 triphenyl tetrazolium chloride for assessing the quality of fish. Food Science, 6. pp. 275-276.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part I. Principles of curing. Journal of Scientific and Industrial Research, 16A. pp. 365-367.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part II. Applications. Journal of Scientific and Industrial Research, 16A. pp. 368-370.

Subrahmanyan, V. and Krishnamurthy, K. and Sreenivasamurthy, V. and Swaminathan, M. (1957) The effect of garlic in the diet on the intestinal microflora of rats. Journal of Scientific and Industrial Research, 16C. pp. 173-174.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) The effect of supplementary multipurpose food on the metabolism of nitrogen, calcium and phosphorus in undernourished children. Food Science, 6 (4). pp. 91-92.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1957) The nutritive value of low fat groundnut flour. Bulletin of Central Food Technological Research Institute, 6 (1). pp. 5-10.

Kuppuswamy, S. and Kantha, Joseph. and Narayana Rao, M. and Rama Rao, G. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The nutritive value of the proteins of Indian multipurpose food. Food Science, 6 (4). pp. 86-89.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1957) The relation between the uric acid content and the extent of kernel damage in insect infested grain. Food Science, 6. pp. 273-275.

Kantha, Joseph. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The relative value of the proteins of Indian multipurpose food, Bengal gram (Cicer arietinum) and skimed milk powder in meeting the protein requirements of protein-depleted animals. Annals of Biochemistry and Experimental Medicine, 17. pp. 103-106.

Subrahmanyan, V. (1957) A scientific approach to the food grain problem. Food Science, 6 (11). pp. 252-257.

Venkat Rao, S. and Nuggehalli, R. N. and Swaminathan, M. and Pingale, S. V. and Subrahmanyan, V. (1957) A simple method for assessing the extent of insect damage in commercial samples of stored grains. Food Science, 6. pp. 102-103.

Chandrashekhara, M. R. and Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1957) The use of mammalian milk and processed milk foods in the feeding of infants. Indian Journal of Child Health. pp. 701-710.

Nagabhushanam, A. and Srinivasan, M. and Subrahmanyan, V. (1956) Breakdown and synthesis of sesamolin in the sesame seed (Sesamum indicum). Journal of Scientific and Industrial Research, 15C. pp. 283-284.

Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1956) Control of spoilage in fresh tapioca tubers. Bulletin of Central Food Technological Research Institute, 5 (5). pp. 108-109.

Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1956) Estimation of vitamin B12 (hydroxocobalamin) in proteolysed liver extracts. Journal of Scientific and Industrial Research, 15C. pp. 215-217.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1956) Infant nutrition and infant foods. 1. The use of mammalian milk in the feeding of infants. Indian Dairyman, 8. pp. 351-358.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Nutritive value and keeping quality of husked, undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 329-334.

Sastry, L. V. L. and Satyanarayana, M. N. and Srinivasan, M. and Subramanian, N. and Subrahmanyan, V. (1956) Polyphenols in edible materials. Journal of Scientific and Industrial Research, 15C (3). pp. 78-80.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1956) Poppy seed proteins. Journal of Scientific and Industrial Research, 15C. pp. 211-212.

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1956) Recovery of starch from tapioca 'fibre'. Bulletin of Central Food Technological Research Institute, 4. pp. 80-81.

Subrahmanyan, V. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1956) Studies on the nutritive value of poor vegetarian diets based on husked, under milled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 214-215.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Studies on the nutritive value of rice and rice diets. I. The nutritive value of husked, undermilled and milled raw rice. Annals of Biochemistry and Experimental Medicine, 16 (2). pp. 81-88.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) Technological research on coffee in India. Indian Coffee, 20. pp. 9-14.

Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1956) Varietal differences in the growth promoting value of rice. International Rice Commission. pp. 1-10.

Subrahmanyan, V. and Bains, G. S. and Natarajan, C. P. and Bhatia, D. S. (1956) The carbohydrates of tender kernel of palmyrah palm (Borassus fabelliferl). Archives of Biochemistry and Biophysics, 60. pp. 27-34.

Desikachar, H. S. R. and Sankaran, A. N. and Subrahmanyan, V. (1956) The comparitive value of soyabean and Bengal gram as supplements to the poor South Indian rice diet. Indian Journal of Medical Research, 44. pp. 741-748.

Subrahmanyan, V. and Srinivasan, M. (1956) An improved semi-micro method for the volumetric estimation of phenolphthalein. Journal of Scientific and Industrial Research, 15B. pp. 30-33.

Subrahmanyan, V. and Narayana Rao, M. and Kantha, Joseph. and Swaminathan, M. (1956) The place of processed food supplements in school feeding programme. Bulletin of Central Food Technological Research Institute, 5 (13). pp. 314-317.

Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Subrahmanyan, V. and Srinivasan, M. (1955) Asafoetida. Its origin nature and place in human dietary and medicine. Bulletin of Central Food Technological Research Institute, 5. pp. 27-29.

Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1955) Asafoetida. Part II. Assessment of quality. Journal of Scientific and Industrial Research, 14A. pp. 585-590.

Subrahmanyan, V. and Pingale, S. V. and Kadkol, S. B. and Swaminathan, M. (1955) Assessment of insect infestation and damage to stored grains and their products. Bulletin of Central Food Technological Research Institute, 4. pp. 113-116.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. (1955) Commercial methods of parboiling paddy and improvement of the quality of parboiled rice. Journal of Scientific and Industrial Research, 14A. pp. 110-114.

Lulla, B. S. and Johar, D. S. and Subrahmanyan, V. (1955) Development of amylase under submerged cultivation of Aspergillus oryzae. Journal of Scientific and Industrial Research, 14C. pp. 113-116.

Subrahmanyan, V. (1955) Diet and Fertility: A Discussion. Bulletin of Central Food Technological Research Institute, 4 (12). pp. 290-296.

Kuppuswamy, S. and Swaminathan, M. and Subrahmanyan, V. (1955) Effect of heat on the nutritive value of proteins. Journal of Society of Biological Chemists India. pp. 227-233.

Sur, B. K. and Subrahmanyan, V. (1955) Effect of lucerne supplement to the rice diet on the body composition of growing rats. Current Science, 24. pp. 15-16.

Subrahmanyan, V. and Rama Rao, G. and Murthy, H. B. N. and Swaminathan, M. (1955) Effect of storage on the chemical composition and nutritive value of groundnut flour, tapioca flour and their blends. Bulletin of Central Food Technological Research Institute, 4 (2). pp. 31-33.

Subrahmanyan, V. and Bhatia, D. S. (1955) Food preservation with special reference to tropics. Vijnan Karmee, 7 (5). pp. 1-5.

Subrahmanyan, V. and Gowri, Sur. and Swaminathan, M. (1955) Food yeast. Bulletin of Central Food Technological Research Institute, 4 (1). pp. 13-18.

Date, W. B. and Bhatia, D. S. and Subrahmanyan, V. (1955) Indian sweets. Problems in their preservation. Bulletin of Central Food Technological Research Institute, 4. pp. 257-260.

Subrahmanyan, V. (1955) Infant Foods. Bulletin of Central Food Technological Research Institute, 5. pp. 4-7.

Subrahmanyan, V. (1955) Infant foods. Bulletin of Central Food Technological Research Institute, 5. pp. 4-7.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1955) Influence of season on the growth response of abino rats to the poor rice diet. Bulletin of the National Institute of Science India, 10. pp. 95-101.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1955) Metabolism of nitrogen, calcium and phosphorus in adult human beings on a poor vegetarian diet containing ragi (Eleusine coracana). Bulletin of Central Food Technological Research Institute, 4 (4). pp. 87-88.

Moorjani, M. N. and Subramanian, N. and Subrahmanyan, V. (1955) Nutritive value of calcium fortified milk substitute from groundnut. Journal of Scientific and Industrial Research, 14C. pp. 210-212.

Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1955) Prevention of off-flavours due to fermentation in the commercial production of parboiled rice. Bulletin of Central Food Technological Research Institute, 5 (3). pp. 50-53.

Lulla, B. S. and Johar, D. S. and Subrahmanyan, V. (1955) Production of fungal diastase. Bulletin of Central Food Technological Research Institute, 4 (5). pp. 107-111.

Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1955) Saffron (Crocus sativus Linn). Journal of Scientific and Industrial Research, 14A. pp. 178-184.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1955) Scope for soluble coffee industry in India. Indian Coffee, 19. pp. 13-16.

Bhatia, I. S. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.

Subrahmanyan, V. (1955) Some problems in the application of scientific knowledge for the improvement of Indian dietary. Society of Biological Chemists (India). pp. 259-262.

Lewis, Y. S. and Johar, D. S. and Subrahmanyan, V. (1955) Studies on process simplification in the preparation of a fermented type of foodstuff - idli. Bulletin of Central Food Technological Research Institute, 4. pp. 257-258.

Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1955) Studies on the in vitro digestibility of sago globules prepared from different starches by salivary and pancreatic amylases. Bulletin of Central Food Technological Research Institute, 5 (1). pp. 1-2.

Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1955) Studies on the nutritive value of jowar (kaffir corn - Sorghum vulgare). Bulletin of Central Food Technological Research Institute, 4 (6). pp. 133-134.

Subrahmanyan, V. and Narayana Rao, M. and Krishnamurthy, K. and Kuppuswamy, S. and Swaminathan, M. and Bhatia, D. S. (1955) Studies on the processing, storage and nutritive value of cottonseed oil. Journal of Oil Technologists Association of India, 10. pp. 64-69.

Date, W. B. and Bhatia, D. S. and Subrahmanyan, V. (1955) Studies on the shelf-life of besan wadi - an Indian sweet. Bulletin of Central Food Technological Research Institute, 5 (2). pp. 23-25.

Gowri, Sur. and Reddy, S. K. and Swaminathan, M. and Subrahmanyan, V. (1955) Supplementary value of the proteins of food yeast to cereal proteins. Bulletin of Central Food Technological Research Institute, 4 (4). pp. 35-36.

Subrahmanyan, V. and Doraiswamy, T. R. and Gowri, Sur. and Swaminathan, M. (1955) Treatment of nutritional oedema syndrome with composite protein food. Bulletin of Central Food Technological Research Institute, 4. pp. 58-59.

Subrahmanyan, V. and Swaminathan, M. and Pingale, S. V. and Kadkol, S. B. (1955) Uric acid as an index of insect filth in cereals and milled cereal products. Bulletin of Central Food Technological Research Institute, 4 (4). pp. 86-87.

Sur, B. K. and Subrahmanyan, V. (1955) Utilization of calcium and phosphorus in the poor rice diet supplemented with lucerne or milk powder. Indian Journal of Medical Research, 43. pp. 231-235.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1955) The metabolism of nitrogen, calcium and phosphorus in human adults on a poor vegetarian diet containing ragi (Eleusine coracana). British Journal of Nutrition, 9. pp. 350-357.

Murthy, H. B. N. and Reddy, S. K. and Swaminathan, M. and Subrahmanyan, V. (1955) The metabolism of nitrogen, calcium and phosphorus in undernourished children. I. Adaptation to low intake of calories, protein, calcium and phosphorus. British Journal of Nutrition, 9. pp. 203-209.

Subrahmanyan, V. and Kuppuswamy, S. and Rao, M. V. L. and Swaminathan, M. (1955) A method for the preparation of fat-free protein from oilseed cakes. Bulletin of Central Food Technological Research Institute, 4 (2). pp. 36-37.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1955) The supplementary value of a nutritionally balanced malt food to poor rice diet. Bulletin of Central Food Technological Research Institute, 5. pp. 25-26.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1954) Aroma of coffee. Indian Coffee, 18. pp. 55-57.

Subrahmanyan, V. and Sastry, L. V. L. and Srinivasan, M. (1954) Asafoetida. Journal of Scientific and Industrial Research, 13A. pp. 382-386.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Chemical composition of Indian coffee. Indian Coffee, 18. pp. 185-191.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Chemical composition of blends of coffee and some common adulterants. Indian Coffee, 18. pp. 205-208.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1954) Coffee as a beverage. Indian Coffee, 18. pp. 12-15.

Subrahmanyan, V. and Swaminathan, M. and Bhatia, D. S. and Bains, G. S. and Gowri, Sur. and Bhagavan, R. K. and Doraiswamy, T. R. and Anandaswamy, B. and Sankaran, A. N. (1954) Effect of replacing rice in the diet by composite jowar (Sorghum vulgare) vermicelli on the health and nutritional status of children. Bulletin of Central Food Technological Research Institute, 3. pp. 245-247.

Narayana Rao, M. and Viswanatha, T. and Mathur, P. B. and Swaminathan, M. and Subrahmanyan, V. (1954) Effect of storage on the chemical composition of husked, undermilled and milled rice. Journal of Science of Food and Agriculture, 9. pp. 405-409.

Reddy, S. K. and Gowri, Sur. and Doraiswamy, T. R. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1954) Effect of supplementary composite protein food on the growth and nutritional status of school children. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 87-88.

Reddy, S. K. and Gowri, Sur. and Doraiswamy, T. R. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1954) Effect of supplementary composite protein food on the growth and nutritional status of school children. Indian Journal of Physiology and Allied Sciences, 8 (1). pp. 26-33.

Subrahmanyan, V. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. (1954) Grain substitutes. Bulletin of Central Food Technological Research Institute, 3. pp. 162-165.

Lulla, B. S. and Subrahmanyan, V. (1954) Influence of culture media on the development of bacterial amylase. Journal of Scientifc and Industrial Research, 13B. pp. 410-412.

Reddy, S. K. and Gowri, Sur. and Doraiswamy, T. R. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1954) Institution feeding experiment with a new type of balanced food. Bulletin of Central Food Technological Research Institute, 3 (6). p. 136.

Subrahmanyan, V. and Bains, G. S. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations of grain substitutes.V. The nutritive value of synthetic rice. Bulletin of Central Food Technological Research Institute, 4. pp. 55-57.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 3. The nutritive value of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 187-189.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 4. The biological value of the proteins of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 190-193.

Bains, G. S. and Bhatia, D. S. and Subba Rao, G. N. and Subrahmanyan, V. (1954) Investigations on grain substitutes. II. Storage quality of grains from blends of tapioca and groundnut. Bulletin of Central Food Technological Research Institute, 3. pp. 183-186.

Subrahmanyan, V. and Bhatia, D. S. and Bains, G. S. and Swaminathan, M. and Raghunatha Rao, Y. K. (1954) Investigations on grain substitutes. I. Production of round grain from blends of tapioca and groundnut. Bulletin of Central Food Technological Research Institute, 3. pp. 180-183.

Subrahmanyan, V. and Doraiswamy, T. R. and Swaminathan, M. and Sankaran, A. N. (1954) Large-scale feeding experiments with Mysore flour in distress areas of Madras state. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 267-269.

Subrahmanyan, V. (1954) Manufacturing foods-technical aid. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 203-206.

Rao, M. V. L. and Subrahmanyan, V. (1954) Nutrition and liver disease. Antiseptic, 51 (7). pp. 949-960.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of safflower seed cake. Bulletin of Central Food Technological Research Institute, 3 (7). pp. 158-159.

Bose, S. M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of tamarind seed. Bulletin of Central Food Technological Research Institute, 3. pp. 67-68.

Subrahmanyan, V. and Rama Rao, G. and Kuppuswamy, S. and Swaminathan, M. (1954) Nutritive value of water chestnut (Singhara). Bulletin of Central Food Technological Research Institute, 3 (6). pp. 134-135.

Gowri, Sur. and Reddy, S. K. and Doraiswamy, T. R. and Sankaran, A. N. and Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1954) Partial replacement of cereals by Mysore flour. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 85-87.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1954) Possible influence of the quality of rice in determining the nutritive value of the poor rice diet. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 272-276.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Nagarathnamma, M. and Mani, G. S. (1954) Preparation of beverage coffee. Indian Coffee, 18 (5). pp. 102-107.

Subrahmanyan, V. (1954) Present trends in food production and outlook for the future. 41st Indian Science Congress, Hyderabad. pp. 1-12.

Subrahmanyan, V. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. (1954) Rice substitutes. Nature, 174 (4422). pp. 199-201.

Subrahmanyan, V. and Krishna, B. H. and Bhatia, D. S. and Swaminathan, M. (1954) Sago industry in India. Bulletin of Central Food Technological Research Institute, 3 (12). pp. 312-314.

Subrahmanyan, V. and Johar, D. S. (1954) Some studies on preservation of neera. Bulletin of Central Food Technological Research Institute, 3. pp. 154-158.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Standards for Indian coffee. Current Science, 23. pp. 292-293.

Murthy, H. B. N. and Swaminathan, M. and Subrahmanyan, V. (1954) Starch-synthesizing enzymes in tapioca (Manihot utilissima) roots. Journal of Scientific and Industrial Research, 13B. pp. 223-224.

Subrahmanyan, V. and Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. and Raghunatha Rao, Y. K. (1954) Supplementary value of cottonseed flour to wheat and ragi diets. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 225-226.

Gowri, Sur. and Reddy, S. K. and Swaminathan, M. and Subrahmanyan, V. (1954) Supplementary value of food yeast (Torula utilis) to poor vegetarian diets based on cereals. Bulletion of Central Food Technological Research Institute, 3 (5). pp. 111-112.

Sur, B. K. and Subrahmanyan, V. (1954) Supplementary value of lucerne at different levels in the poor rice diet. Current Science, 23. p. 188.

Subrahmanyan, V. and Srinivasan, M. (1954) Unfamiliar food resources-the Agave. Bulletin of Central Food Technological Research Institute, 3. pp. 137-139.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. and Desikachar, H. S. R. and Sankaran, A. N. (1954) Utilization of Agave as an article of food. Bulletin of Central Food Technological Research Institute, 3. pp. 63-66.

Sreenivasa Murthy, V. and Swaminathan, M. and Subrahmanyan, V. (1954) Vitamin B12 content of some animal foods. Bulletin of Central Food Technological Research Institute, 9. p. 225.

Subrahmanyan, V. and Moorjani, M. N. and Bhatia, D. S. (1954) A milk substitute from groundnuts. Food Manufacture, 29. pp. 271-275.

Bose, S. M. and Subrahmanyan, V. (1953) Component fatty acids of the liver-fat of albino-rats receiving a high-fat rice diet. Bulletin of Central Food Technological Research Institute, 2. pp. 236-237.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a New Type of Balanced Food (Tonic:: Food) II-Studies on its nutritive value. Indian Food Packer, 7 (7). pp. 9-10.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a new type of balanced food (tonic food). I. Process of manufacture. Indian Food Packer, 7 (7). 9-10, 21.

Sahasrabudhe, M. R. and Bhatia, D. S. and Subrahmanyan, V. (1953) Effect of shortening consistency and added antioxidants on the keeping quality of biscuits. Journal of Scientific and Industrial Research, 13B. pp. 521-524.

Subrahmanyan, V. (1953) Food concentrates. Antiseptic, 50 (10). pp. 724-727.

Subba Rao, G. N. and Bains, G. S. and Bhatia, D. S. and Subrahmanyan, V. (1953) Processing of millets and cereals (other than rice) into rice substitutes. Transanction of American Association of Cereal Chemists, 11. pp. 167-171.

Bose, S. M. and Subrahmanyan, V. (1953) Suitability of peroxide-test as a measure of rancidity in fats and oils. Bulletin of Central Food Technological Research Institute, 2. pp. 151-152.

Moorjani, M. N. and Subrahmanyan, V. (1953) The poor South Indian rice diet and its nutritional improvement. Bulletin of Central Food Technological Research Institute, 2. 160,185-164,188.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1952) Absorption of straight hydrogenated and blended fats: A chylomicrographic study in children. CSIR. pp. 200-204.

Subrahmanyan, V. and Srinivasan, M. and Bhale Rao, V. R. (1952) Adulteration of ghee and its detection. Journal of Scientific and Industrial Research, 11A. pp. 277-282.

Sur, B. K. and Subrahmanyan, V. (1952) Availability of calcium in lucerne and its value in nutrition. Indian Journal of Medical Research, 40. pp. 481-486.

Bose, S. M. and Subrahmanyan, V. (1952) Effect of a high-fat rice diet on the deposition and fatty acids composition of liver-fat of albino rats. Annals Biochemistry and Experimental Medicine, 12. pp. 93-102.

Subrahmanyan, V. (1952) Fat and lean years - a study of the problem of food shortage in India. Journal of Scientific and Industrial Research, 11A (10). pp. 437-439.

Subrahmanyan, V. (1952) Industrial crops as food during times of emergency. Bulletin of Central Food Technological Research Institute, 2 (1). pp. 7-9.

Bains, G. S. and Reddy, S. K. and Bhatia, D. S. and Subrahmanyan, V. (1952) Investigations on the utilization of tapioca flour for chapitis/pooris and vermicelli. Bulletin of Central Food Technological Research Institute, 2. pp. 38-42.

Bose, S. M. and Subrahmanyan, V. (1952) Mode of development of peroxides and attendant changes in vegetable oils on storage. Annals of Biochemistry and Experimental Medicine, 12. pp. 111-114.

Subramanian, N. and Sur, B. K. and Subrahmanyan, V. (1952) On the role of tamarind and chilli in the rice diet. Current Science, 21. pp. 190-191.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1952) Studies on the nutritive values of hydrogenated and blended fat: Institution feeding experiments. CSIR. pp. 196-199.

Natarajan, C. P. and Bhatia, D. S. and Subrahmanyan, V. (1952) Studies on the utilization of coffee husk. Journal of Scientific and Industrial Research, 11A. pp. 410-411.

Subrahmanyan, V. (1952) Synthetic rice. Bulletin of Central Food Technological Research Institute, 2. pp. 48-53.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1951) Studies on the nutritive value of blended vanaspati: I. Digestibility of fats. Journal of Scientific and Industrial Research, 10B. pp. 119-120.

Subrahmanyan, V. (1951) Tubers for meeting shortage of bulk food. Journal of Scientific and Industrial Research, 10A. pp. 179-180.

Bose, S. M. and Subrahmanyan, V. (1950) Antioxidants in science and industry. Journal of Scientific and Industrial Research, 9A. pp. 122-127.

Swaminathan, M. and Dhungat, S. B. and Murthy, H. B. N. and Subrahmanyan, V. (1950) Intereference by certain substances present in ragi (Eleusine coracana) in the determination of thiamine by the thiochrome method. Journal of Scientific and Industrial Research, 9B. pp. 210-212.

Subrahmanyan, V. and Rama Rao, G. and Swaminathan, M. (1950) Investigations on the preparation, properties and nutritive value of rice substitutes from tubers and millets. Journal of Scientific and Industrial Research, 9B. pp. 259-261.

Subrahmanyan, V. and Swaminathan, M. and Murthy, H. B. N. (1950) Nutritive value of some subsidiary foods. Journal of Scientific and Industrial Research, 9B (5). pp. 135-136.

Murthy, H. B. N. and Swaminathan, M. and Subrahmanyan, V. (1950) Supplementary value of groundnut cake to tapioca and sweet potato. Journal of Scientific and Industrial Research, 9B. pp. 173-176.

Bose, S. M. and Subrahmanyan, V. (1950) A compartive study on metabolism of iso-oleic and saturated acids of hydrogenated groundnut oil by albino rats in relation to age. Annals of Biochemistry and Experimental Medicine, 10 (3-4). pp. 53-64.