Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 1969

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Jaleel, S. A. and Govindarajan, V. S. (1969) Storage of ripe Areca fruits - some microbiological aspects of fresh Areca fruits (Areca catechu L.). Indian Food Packer, 23 (1). 19-25, 8 ref..

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Lewis, Y. S. (1969) Studies on the chemistry of some Indian plant products. Doctoral thesis, Central Food Technological Research Institute.

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. (1969) Composition of pepper oil. Perfumery and Essential Oil Record, 60 (7/8). 259-62, 10 ref..

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Ananthakrishna, S. M. (1969) A note on the fragrance of two Indian flowers. Perfumery and Essential Oil Records, 60 (1). pp. 23-24.

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Natarajan, C. P. (1969) White pepper. Perfumery and Essential Oil Record, 60 (1). 53-57, 6 ref..

Loknath, Sharma (1969) Polyphenols in tea. Masters thesis, Central Food Technological Research Institute.

Lukschon, Kulurusamachar (1969) Quality of coffee : Volatile reducing substances in roasted coffee. Masters thesis, Central Food Technological Research Institute.

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Mathew, A. G. (1969) Some characteristics of the additional anthocyanidins formed during conversion of leucoanthocyanidins into anthocyanidins. Phytochemistry, 8 (3). pp. 677-679.

Mathew, A. G. and Lakshminarayana, S. (1969) Polyphenols of immature sapota fruit. Phytochemistry, 8 (2). 507-509, 6 ref..

Mathew, A. G. and Parpia, H. A. B. and Govindrajan, V. S. (1969) The nature of the complex proanthocyanidins. Phytochemistry, 8 (8). pp. 1543-1547.

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Rao, N. G. and Balachandran, A. and Natarajan, C. P. (1969) Moisture variations in coffee beans during storage under different climatic conditions. Indian Coffee, 33 (1). 21-31, 5 ref..

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Sampathu, S. R. (1969) Chemistry and technology of some spices : Cardamom, pepper and ginger. Masters thesis, Central Food Technological Research Institute.

Shivashankar, S. and Dhanaraj, S. and Mathew, A. G. and Srinivasa Murthy, S. and Vyasamurthy, M. N. and Govindarajan, V. S. (1969) Physical and chemical characteristics of processed arecanuts. Journal of Food Science and Technology (Mysore), 6 (2). 113-116, 10 ref..

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Venkata Subbaiah, G. (1969) Role of polyphenols in pink discolouration of fruits and vegetables. Masters thesis, Central Food Technological Research Institute.