Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2007

Anup, Srivastava and Jagan Mohan Rao, L. and Shivanandappa, T. (2007) Isolation of ellagic acid from the aqueous extract of the roots of Decalepis hamiltonii: antioxidant activity and cytoprotective effect. Food Chemistry, 103 (1). pp. 224-233.

Anuradha, K. (2007) Vanilla, science of its cultivation, processing and nutraceutical values. Masters thesis, Central Food Technological Research Institute.

Arya, Meenakshi and Jaganmohan Rao, L. (2007) An impression of coffee carbohydrates. Critical reviews in food science and nutrition, 47 (1). pp. 51-67. ISSN 1040-8398

Borse, B. B. and Jagan Mohan Rao, L. and Ramalakshmi, K. and Raghavan, B. (2007) Chemical composition of volatiles from coconut sap (neera) and effect of processing. Food Chemistry, 101 (3). pp. 877-880.

Borse, B. B. and Kumar, H Vijay and Jaganmohan Rao, L. (2007) Radical scavenging conserves from unused fresh green tea leaves. Journal of agricultural and food chemistry, 55 (5). pp. 1750-4. ISSN 0021-8561

Gurudeeban, S. (2007) Chemical Composition and Characteristics of Volatile Compounds from Citrullus Colocynthis Schrad. [Student Project Report]

Hariharan, B. (2007) Chemical Investigation and Bioactive Studies of Rhizophora Mucronata Lamk. [Student Project Report]

Jayaprakasha, G. K. and Negi, P. S. and Jena, B. S. and Mohan Rao, L. J. (2007) Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. Journal of Food Composition and Analysis, 20 (3-4). pp. 330-336.

Kuriachen, V.P (2007) Studies on Stabilization of Vanillin for Improved Stability and Controlled Release into Headspace. [Student Project Report]

Madhava Naidu, M. and Sowbhagya, H. B. and Sulochanamma, G. and Sampathu, S. R. (2007) Comparative study of chilli constituents in six commercially grown varieties of Capsicum annum L. Journal of Plantation Crops, 35 (3). pp. 181-187.

Negi, P. S. and Jayaprakasha, G. K. and Jagan Mohan Rao, L. (2007) Antibacterial activity of Cinnamomum zeylanicum fruit extracts. Sciences Des Aliments, 27. pp. 245-250.

Panda, Maruti Prasad (2007) Recent Trends in High Impact Value Addition in Tea. [Student Project Report]

Prabhakara Rao, Pamidighantam and Nagender, Allani and Jaganmohan Rao, L. and Dubasi Govardhana , Rao (2007) Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders. European Food Research and Technology, 224. pp. 791-795.

Rajagopal Rao, D. and Gurudutt, K. N. and Mamatha, S. and Jagan Mohan Rao, L. (2007) Guttiferic acid, a novel rearrangement product from minor chromenoxanthone pigments of Garcinia morella Desr. Magnetic resonance in chemistry : MRC, 45 (7). pp. 578-82. ISSN 0749-1581

Ramalakshmi, K. and Kubra, I. R. and Jaganmohan Rao, L. (2007) Physicochemical characteristics of green coffee: comparison of graded and defective beans. Journal of Food Science, 72 (5). S333-S336 ; 25 ref..

Sanjeev Kumar, Sharma (2007) Preparation of value-added products from cocoa. [Student Project Report] (Submitted)

Sharma, Deepika (2007) Novel Functional Dry Beverage Mixes Using Ginger and Mint. [Student Project Report]

Sharma, Sanjeev Kumar (2007) Preparation of Value Added Products from Cocoa. [Student Project Report]

Shyamala, B. N. and Naidu, M. Madhava and Sulochanamma, G. and Srinivas, P. (2007) Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models. Journal of agricultural and food chemistry, 55 (19). pp. 7738-43. ISSN 0021-8561

Sindhu Kanya, T. C. and Jaganmohan Rao, L. and Shamanthaka Sastry, M. C. (2007) Characterization of wax esters, free fatty alcohols and free fatty acids of crude wax from sunflower seed oil refineries. Food Chemistry, 101 (4). pp. 1569-1574.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2007) Evaluation of size reduction on the yield and quality of celery seed oil. Journal of Food Engineering, 80 (4). pp. 1255-1260.

Sowbhagya, H. B. and Suma, P. F. and Mahadevamma, S. and Tharanathan, R. N. (2007) Spent residue from cumin - a potential source of dietary fiber. Food Chemistry, 104 (3). pp. 1220-1225.