Items where Author is "Susheelamma, N. S."

Asha, M. R. and Susheelamma, N. S. and Bhat, K. K. (2009) Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product. Journal of Food Science and Technology, 46 (3). pp. 212-216.

Parvathy, K. S. and Susheelamma, N. S. and Tharanathan, R. N. (2007) Hydration characteristics of guar gum samples and their fractions. Food Hydrocolloids, 21 (4). pp. 630-637.

Asha, M. R. and Susheelamma, N. S. and Manisha, Guha (2007) Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. International Journal of Food Science and Technology, 42 (6). 669-677 ; 36 ref..

Savitha Prashanth, M. R. and Parvathy, K. S. and Susheelamma, N. S. and Harish Prashanth, K. V. and Tharanathan, R. N. and Cha, A. and Anilkumar, G. (2006) Galactomannan esters. A simple, cost-effective method of preparation and characterization. Food Hydrocolloids, 20 (8). pp. 1198-1205.

Srinivasa, P. C. and Harish Prashanth, K. V. and Susheelamma, N. S. and Ramasamy, Ravi. and Tharanathan, R. N. (2006) Storage studies of tomato and bell pepper using eco-friendly films. Journal of the Science of Food and Agriculture, 86 (8). 1216-1224 ; 20 ref..

Parvathy, K. S. and Susheelamma, N. S. and Tharanathan, R. N. and Gaonkar, Anil Kumar (2005) A simple non-aqueous method for carboxymethylation of galactomannans. Carbohydrate Polymers, 62. pp. 137-141.

Ravi, Ramaswamy and Susheelamma, N. S. (2005) Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study. Journal of Food Science, 70 (8). S539-S547. ISSN 1365-2621

Srinivasa, P. C. and Susheelamma, N. S. and Ravi, R. and Tharanathan, R. N. (2004) Quality of mango fruits during storage: effect of synthetic and eco-friendly films. Journal of the Science of Food and Agriculture, 84. pp. 818-824.

Ramasamy, Ravi. and Susheelamma, N. S. (2004) The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack. International Journal of Food Science and Technology, 39 (7). pp. 755-762.

Dattatreya, B. S. and Usha, D. V. and Susheelamma, N. S. and Bhat, K. K. (2003) Aspartame: Studies on UV spectral characteristics. International Journal of Food Science and Technology, 38 (7). pp. 767-775.

Susheelamma, N. S. and Asha, M. R. and Ravi, R. and Vasanth Kumar, A. K. (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4). 259-276, 21 ref..

Prakash, M. and Ravi, R. and Susheelamma, N. S. (2001) Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213. pp. 113-121.

Maya, Prakash and Ravi, R. and Susheelamma, N. S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

Prakash, M. and Haridas Rao, P. and Susheelamma, N. S. and Prabhakar, J. V. (1998) Rheological characteristics of native and steamed wheat flour suspensions. Journal of Cereal Science, 28 (3). 281-289, 24 ref..

Susheelamma, N. S. and Chand, N. and Rajalakshmi, D. (1994) Modelling the gelling behaviour of linseed polysaccharide: effect of salts and pH. Journal of Texture Studies, 25 (4). 437-454, 18 ref..

Tharanathan, R. N. and Changala Reddy, G. and Muralikrishna, G. and Susheelamma, N. S. and Ramadas Bhat, U. (1994) Structure of a galactoarabinan-rich pectic polysaccharide of native and fermented blackgram (Phaseolus mungo). Carbohydrate Polymers, 23 (2). 121-127, 22 ref..

Tharanathan, R. N. and Susheelamma, N. S. and Changala Reddy, G. and Joseph, C. (1993) Isolation and partial characterization of a polysaccharide gum from Cryptocarya wightiana bark. Starch/Staerke, 45 (10). 358-361, 19 ref..

Madhusudhan, B. and Susheelamma, N. S. and Tharanathan, R. N. (1993) Studies on sweet potatoes. II. Isolation and characterization of starch. Starch/Staerke, 45 (1). pp. 8-12.

Susheelamma, N. S. and Changala Reddy, G. and Rukmani, C. S. and Tharanathan, R. N. (1992) Studies on sweet potatoes: Part 1. Changes in the carbohydrates during processing. Starch/Staerke, 44 (5). pp. 163-166.

Susheelamma, N. S. and Chand, N. and Rajalakshmi, D. (1991) Modelling the gelling behaviour of linseed polysaccharide. Journal of Texture Studies, 22 (4). 413-421, 12 ref..

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1990) Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour. Carbohydrate Polymers, 12 (2). pp. 189-202.

Susheelamma, N. S. (1989) Functional role of linseed (Linum usitatissimum L.) polysaccharide in steamed pudding (idli). Journal of Food Science and Technology, 26 (1). 16-20, 23 ref..

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1989) Viscosity pattern of native and fermented black gram flour and starch dispersions. Starch/Staerke, 41 (3). 84-88, 12 ref..

Susheelamma, N. S. (1987) Isolation and properties of linseed mucilage. Journal of Food Science and Technology, 24 (3). pp. 103-106. ISSN 0022-1155

Susheelamma, N. S. (1983) Studies on lysine enriched plasteins from oilseed proteins. Journal of Food Science and Technology, 20 (2). 47-51, 23 ref..

Susheelamma, N. S. and Rao, M. V. L. (1980) Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods. Journal of the American Oil Chemists' Society, 57 (7). 212-215, 22 ref..

Susheelamma, N. S. and Rao, M. V. L. (1979) Effect of simple processing on the properties of protein and polysaccharide from black gram. Journal of Food Technology, 14 (5). 463-472, 21 ref..

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings). Journal of Food Science, 44. pp. 1309-1313.

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional role of the arabinogalactan of black gram (Phaseolus mungo) in the texture of leavened foods (steamed puddings). Journal of Food Science, 44 (5). 1309-1312, 1316, 4 ref..

Susheelamma, N. S. and Shantakumar, V. N. (1979) A modified digestion apparatus. Laboratory Practice, 28. p. 753.

Susheelamma, N. S. and Rao, M. V. L. (1978) Isolation and characterization of arabinogalactan from black gram (Phaseolus mungo). Journal of Agricultural and Food Chemistry, 26 (6). 1434-1437, 33 ref..

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume. Journal of the Science of Food and Agriculture, 25. pp. 665-673.

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume. Journal of the Science of Food and Agriculture, 25 (6). 665-673, 8 ref..