Items where Author is "Vanajakshi, V."

Sunil Kumar, B.T. and Sathyendra Rao, B. V. and Swathi, S. and Vanajakshi, V. and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2024) Characterization, antioxidant, and antimicrobial activity of melanin extracted from nigerseed hulls. Food Bioscience, 61. p. 104929.

Priya Prakash, Sharma and Vanajakshi, V. and Devendra, J. Haware and Baskaran, V. (2022) Brown algae and barley-based anti-obesity food and its safety in C57BL6 mice. Journal of Food Science and Technology, 59. pp. 4230-4243. ISSN 0022-1155

Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438

Vanajakshi, V. and Vijayendra, S. V. N. and Varadaraj, M. C. and Venkateswaran, G. and Renu, Agrawal (2015) Optimization of a probiotic beverage based on Moringa leaves and beetroot. LWT - Food Science and Technology, 63 (2). pp. 1268-1273.

Shiema, Augustine and Kudachikar, V. B. and Vanajakshi, V. and Ravi, R. (2013) Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature. Journal of Food Science and Technology, 50 (2). pp. 332-338. ISSN 0022-1155

Vanajakshi, V. (2006) Polyketide Production by Monascus purpureus. Masters thesis, University of Mysore.

Vijayalakshmi, G. and Shobha, B. and Vanajakshi, V. and Divakar, S. and Manohar, B. (2001) Response surface methodology for optimization of growth parameters for the production of carotenoids by a mutant strain of Rhodotorula gracilis. European Food Research and Technology, 213 (3). 234-239, 8 ref..

Vijayalaksmi, G. and Vanajakshi, V. and Divakar, S. (1999) Optimization of growth parameters for the production of carotenoids by Rhodotorula gracilis. Zeitschrift fur Lebensmittel Untersuchung und Forschung, 208 (2). pp. 121-124.