Items where Author is "Sudheer Kumar, Yannam"

Article

Sruthi, P. and Asha, M. R. and Sudheer Kumar, Yannam and Madhava Naidu, M. (2024) Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract. Journal of Food Measurement and Characterization, 18. pp. 5826-5843.

Somya, Adusumilli and Elna Mary, Yesudas and Harshitha, T. and Pratiksha Prabhakar, Gawali and Sudheer Kumar, Yannam (2024) Impact of ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies. Journal of Food Measurement and Characterization, 18. pp. 10026-10037.

Harshitha, T. and Janani, Ramesh and Pratiksha Prabhakar, Gawali and Somya, Adusumilli and Akshay Dasalkar, H. and Sudheer Kumar, Yannam (2024) Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties. Journal of Food Measurement and Characterization, 18. pp. 7145-7159.

Raj Kumar, Maguluri and Akshay Dasalkar, H. and Sudheer Kumar, Yannam (2024) Inactivation of Oxidative Enzymes Using UV‑C LEDs and Sensory Quality Assessment Using E‑Nose and E‑Tongue in Tender Coconut Water. Food and Bioprocess Technology, 17. pp. 3333-3348.

Aswathi, K. N. and Hiral, Shetiya and Shikku Premachandaran, M. and Swasthika, P. Y. and Sudheer Kumar, Yannam and Pushpa Murthy, S. (2024) Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME‑GCMS and E‑Nose. Journal of Food Measurement and Characterization, 18. pp. 7550-7567.

Nishithkumar, Jogi and Somya, Adusumill and Madhukar, Nagesh and Sudheer Kumar, Yannam and Bangera Sheshappa, Mamatha (2024) The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach. Frontiers in Nutrition. pp. 1-11.