Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2013

Bhoite, Roopali N. and Navya, P. N. and Pushpa, S. Murthy (2013) Statistical optimization, partial purification, and characterization of coffee pulp β-glucosidase and its application in ethanol production. Food Science and Biotechnology, 22 (1). pp. 205-212. ISSN 1226-7708

Chandini, S. Kumar and Jagan Mohan Rao, L. and Subramanian, R. (2013) Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology, 6. pp. 1926-1943.

Chandini, S. Kumar and Subramanian, R. and Jagan Mohan Rao, L. (2013) Application of Enzymes in the Production of RTD Black Tea Beverages: A Review. Critical Reviews in Food Science and Nutrition, 53. 180-197 . ISSN 1549-7852

Fazal, E. and Manpreet, Kaur and Sudha, B. S. and Nagarajan, S. (2013) 4-Chlorophenyl quinoline-2-carboxylate. Acta Crystallographica. pp. 1-7.

Fazal, E. and Manpreet, Kaur and Sudha, B. S. and Nagarajan, S. and Jerry, P. Jasinski (2013) 3,4-Dimethylphenyl quinoline-2- carboxylate. Acta Crystallographica. pp. 1853-1854.

Hafeeza, Khanum and Sulochanamma, G. and Borse, B. B. (2013) Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content. Journal of Biological & Scientific Opinion, 1 (2). pp. 50-55.

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2013) Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale). International Journal of Food Science and Technology, 48. pp. 1828-1833.

James Bound, D. and Bettadaiah, B. K. and Srinivas, P. (2013) Microwave-Assisted Synthesis Of Alkyl Thiocyanates. Synthetic Communications, 43. pp. 1138-1144.

Kanak, Netam (2013) Novel Biochemical Profiling and application of Green Tea. [Student Project Report] (Submitted)

Kavya, Y. (2013) Processing of robusta coffee with emphasis on fermentation. [Student Project Report] (Submitted)

Lakshmi, M. C. and Jaganmohan Rao, L. and Ravi, R. and Raghavarao, K.S.M.S. (2013) Extraction and Concentration of Isoflavones from Soybean (Glycine max). Separation Science and Technology, 48. pp. 166-174.

Lohith Kumar, D. H. (2013) Effect of Microwave Treatment on the release of Volatile Oil from Cinnamon (Cinnamomum Zeylanicum). [Student Project Report] (Submitted)

Manjunatha, J. R. and Bettadaiah, B. K. and Negi, P. S. and Srinivas, P. (2013) Synthesis of quinoline derivatives of tetrahydrocurcumin and zingerone and evaluation of their antioxidant and antibacterial attributes. Food Chemistry, 136. pp. 650-658.

Manjunatha, J. R. and Bettadaiah, B. K. and Negi, P. S. and Srinivas, P. (2013) Synthesis of amino acid conjugates of tetrahydrocurcumin and evaluation of their antibacterial and anti-mutagenic properties. Food Chemistry, 139. pp. 332-338. ISSN 0308-8146

Nagendra Chari, K. L. and Manasa, D. and Srinivas, P. and Sowbhagya, H. B. (2013) Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe). Food Chemistry, 139. pp. 509-514.

Nandita, Dasgupta (2013) In-vitro and in-vivo studies of antidiabetic activity of Solanum nigrum leaves. [Student Project Report] (Submitted)

Navya, P. N. and Pushpa, S. Murthy (2013) Production, statistical optimization and application of endoglucanase from Rhizopus stolonifer utilizing coffee husk. Bioprocess and Biosystems Engineering, 36. pp. 1115-1123.

Neethi, S. (2013) Chemistry and synergy of flavours and lipids. Masters thesis, University of Mysore.

Nitin, K. (2013) Studies on Phytochemical Compounds of Solanum Nigrum. [Student Project Report] (Submitted)

Priya, N. T. and Ms., Vinothini and Shilpa, H. J. and Vishalakshi, V. and Sathish, H. S. and Pushpa, S. Murthy and Madhava Naidu, M. (2013) Ginger–Garlic Paste in Retort Pouches and its Quality. Journal of Food Process Engineering, 36. pp. 1-8.

Priyadarshi, S. and Anubha, Shukla and Borse, B. B. (2013) Approaches for Biological Improvement of Eco-friendly Crops. Journal of Biological and Scientific Opinion, 1 (3). pp. 243-249.

Rahath Kubra, I. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2013) In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties. Journal of Food Science, 78 (1). M64-M69.

Rohit, Kedia (2013) Effect of Enzyme Treatment on Preparation of Chili Oleoresin and its Food Application. [Student Project Report] (Submitted)

Rohit, Upadhyay and Jagan Mohan Rao, L. (2013) An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities. Critical Reviews in Food Science and Nutrition, 53. pp. 968-984.

Roopali, N. Bhoite and Navya, P. N. and Pushpa, S. Murthy (2013) Statistical Optimization of Bioprocess Parameters for Enhanced Gallic Acid Production from Coffee Pulp Tannins by Penicillium verrucosum. Preparative Biochemistry & Biotechnology, 43. pp. 350-363.

Santosh Kumar, S. C. and Srinivas, P. and Negi, P. S. and Bettadaiah, B. K. (2013) Antibacterial and antimutagenic activities of novel zerumbone analogues. Food Chemistry, 141. pp. 1097-1103. ISSN 0308-8146

Saranya, K. K. (2013) An overview on extraction of spices using ionic liquids. Masters thesis, University of Mysore.

Solomon, Keri (2013) Evaluation of Antioxidant Activity and Proximate Composition of Different Cultivars of Byadgi Chilli. [Student Project Report] (Submitted)

Sowbhagya, H. B. (2013) Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview. Critical Reviews in Food Science and Nutrition, 53. pp. 1-10.

Sowbhagya, H. B. and Sushma, S. B. and Rastogi, N. K. and Madhava Naidu, M. (2013) Effect of pretreatments on extraction of pigment from marigold flower. Journal of Food Science and Technology, 50 (1). pp. 122-128. ISSN 0022-1155

Sreevani, Naga and Hafeeza, Khanum and Sulochanamma, G. and Pura Naik, J. and Madhava Naidu, M. (2013) Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models. Wudpecker Journal of Food Technology, 1 (3). pp. 48-55.

Triroopa, Ghosh (2013) Studies on Drying of Ginger (Zingiber Officinale) for Retention of 6-Gingerol. [Student Project Report] (Submitted)

Varnashree, B. S. and Nagarajan, S. (2013) Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng). International Journal of Food Sciences and Nutrition, 64 (1). pp. 58-62. ISSN 0963-7486