Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2015

Aarti, Sundar (2015) Preparation and Incorporation of Green Coffee Bean Extract in Food Formulations. [Student Project Report] (Submitted)

Anikisetty, Maheswaraiah and Jagan Mohan Rao, L. and Akhilender Naidu, K. (2015) Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets. Phytotherapy Research, 29. pp. 450-458.

Fazal, E. and Pushpa, S. Murthy and Naidu, K. A. and Maheshwaraiah, A. and Nagarajan, S. and Sudha, B. S. (2015) Microwave Assisted Synthesis And Biological Evaluation Of Potential Quinoline-2-Carboxylates Of Aromatic Compounds. Indo American Journal of Pharmaceutical Research, 5 (2). pp. 625-634.

Hafeeza, Khanum and Shanediwan, Alamgir N and Sulochanamma, G. and Borse, B. B. (2015) Effect of Types of Extractions on Antioxidant Activity of Varieties of Black Teas from India. Journal of Experimental Biology and Agricultural Sciences, 3 (1). pp. 37-43.

James Bound, D. (2015) Synthesis and bioactive attributes of 2,3-dideoxyglucosides of terpene phenols and alcohols. PhD thesis, University of Mysore.

Manjunatha, J. R. (2015) Synthesis of Water-Soluble Curcumin Derivatives and Evaluation of their Bioactive and Anti-Amyloid Aggregating Properties. PhD thesis, University of Mysore.

Ms., Sudharani (2015) Byadagi Chilli:A Potential Source Of Carotenoids With Broad Spectrum Pharmacological Applications. Masters thesis, University of Mysuru.

Nandini, J. (2015) Isolation of Cardamom Flavor Fraction and its Bioactivity Studies. [Student Project Report] (Submitted)

Nandini, K. and Srinivas, P. and Bettadaiah, B. K. (2015) RuO4 catalyzed dihydroxylation for the synthesis of mixed medium-chain triacylglycerols. Tetrahedron Letters, 56 (21). pp. 2704-2706.

Nandini, Kannan and Manjunatha, J. R. and Bettadaiah, B. K. (2015) Microwave assisted bi-functional activation of β-bromo-tert-alcohols. Journal of Chemical Sciences, 127 (8). pp. 1405-1410.

Nivetha, S. (2015) Utilization of Spice Spents in Bakery Products. Masters thesis, University of Mysuru.

Priyanka, D. and Sindhoora, S. and Vijayanand, P. and Kulkarni, S. G. and Nagarajan, S. (2015) Influence of thermal processing on the volatile constituents of muskmelon puree. Journal of Food Science and Technology, 52 (5). pp. 3111-3116. ISSN 0022-1155

Pushpa, S. Murthy and Ranju, Gautam and Pura Naik, J. (2015) Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives. Journal of Food Processing and Preservation, 39 (6). pp. 1905-1912.

Rajalakshmi, G. (2015) Extraction of Starch from Zingiber Zerumbet and its Food Application. [Student Project Report] (Submitted)

Ritika, Mathur and Navya, P. N. and Basavaraj, K. and Pushpa, S. Murthy (2015) Bioprocess of robusta cherry coffee with polyphenol oxidase and quality enhancement. European Food Research and Technology, 240 (2). pp. 319-325.

Santosh Kumar, S. C. (2015) Synthesis of Important Flavour and Bioactive Molecules from Limonene and Zerumbone. PhD thesis, University of Mysore.

Shilja, Choyam and Dhanashree, L. and Bettadaiah, B. K. and Rajagopal, Kammara (2015) Assessing the antimicrobial activities of Ocins. Frontiers in Microbiology.

Shubhashree, Dhal (2015) Studies on optimization of microwave assisted extraction of capsicum varieties and analysis of various quality parameters. [Student Project Report] (Submitted)

Shweta, Tewari and Ramalakshmi, K. and Laxmi, Methre and Jagan Mohan Rao, L. (2015) Microwave-Assisted Extraction of Inulin from Chicory Roots Using Response Surface Methodology. Journal of Nutrition and Food Science, 5 (1). pp. 1-7.

Sneha, Das (2015) Microwave extraction of catechins from green tea using ionic liquid. [Student Project Report] (Submitted)

Sowbhagya, H. B. and Soumya, C. and Indrani, D. and Srinivas, P. (2015) Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. Journal of Food Science and Technology, 52 (11). pp. 7218-7226. ISSN 0022-1155

Sudha, M. L. and Sushma, W. Eipeson and Hafeeza, Khanum and Madhava Naidu, M. (2015) Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread. Journal of Food Science and Technology, 52 (2). pp. 840-848. ISSN 0022-1155

Supriya, Rattan and Parande, A. K. and Ramalakshmi, K. and Nagaraju, V. D. (2015) Effect of edible coating on the aromatic attributes of roasted coffee beans. Journal of Food Science and Technology, 52 (9). pp. 5470-5483. ISSN 0022-1155

Vijendra Kumar, N. (2015) Synthesis and bioactivity studies of key phenolic compounds of ginger and their derivatives. Doctoral thesis, University of Mysore.

Vijendra Kumar, N. and Santosh Kumar, S. C. and Srinivas, P. and Bettadaiah, B. K. (2015) An Improved Route to the Preparation of 6-, 8-, 10-Gingerols. Organic Preparations and Procedures International, 47 (6). pp. 443-448.

Vishnu, P. R. (2015) Studies on Bioactive Properties Of Coriander (Coriandrum Sativum L.) Foliage. [Student Project Report] (Submitted)