Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2016

A

Akshaya, S. (2016) Microencapsulation of Green Coffee Bean Extract. [Student Project Report] (Submitted)

Amaresh, Mishra (2016) Preparation of Nutri beverage mix using Opuntia dillenii (cactus fruit). [Student Project Report] (Submitted)

Aratrika, Ray (2016) Extraction of Chlorogenic acid from Indian green coffee species and its application as value added product. [Student Project Report] (Submitted)

B

Baghya Nisha, R. (2016) Effect of Technological treatments on Physico-chemical properties of bran/seed coat of Selected Cereals. [Student Project Report] (Submitted)

Bhagya, H. M. and Parthepan, Rameshwaran and Navya, P. N. and Pushpa, S. Murthy (2016) In-vitro Mycological activity of essential oil from Zingiber zerumbet rhizomes. Journal of Essential Oil Research, 28 (1). pp. 81-88.

Bhagya, H. Madegowda and Rameshwaran, Parthepan and Navya, P. N. and Pushpa, S. Murthy (2016) In-vitro Mycological activity of essential oil from Zingiber zerumbet rhizomes. Journal of Essential Oil Research, 28 (1). pp. 81-88.

Bhargava, M. M. and Rangaiah, G. and Nanishankar, V. Harohally (2016) Synthesis, Characterization and Antimicrobiological Activity of Schiff Bases Derived from 2-HydroxyQuinoline-3-Carbaldehydes. Indian Journal of Heterocyclic Chemistry, 26 (1/2). pp. 75-80.

Binitha, Balachandran (2016) Quantitative Analysis of zerumbone in Zingiber zerumbet under different processing conditions. [Student Project Report] (Submitted)

C

Chandan, Verma (2016) Studies on drying characteristics of Coriander herb. [Student Project Report] (Submitted)

G

Gopika, L. (2016) Toxic effects/health benefits of Areca Nut: An Overview. Masters thesis, University of Mysuru.

H

Harish Kumar, Mishra (2016) Application of Cardamom Spent Residue in Bakery Product. [Student Project Report] (Submitted)

I

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2016) Emerging Trends in Microwave Processing of Spices and Herbs. Critical Reviews in Food Science and Nutrition, 56. pp. 2160-2173.

J

James Bound, D. and Pushpa, S. Murthy and Srinivas, P. (2016) 2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds. Food Chemistry, 210. pp. 371-380.

Jeevitha, G. C. and Sowbhagya, H. B. and Umesh Hebbar, H. (2016) Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 96. pp. 4243-4249.

M

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

Ms., Sudharani (2016) Studies On Microwave Assisted Extraction Of Bydagi Chilli by using Response Surface Methodology. [Student Project Report] (Submitted)

Muhammad, Usmad. K (2016) Chemistry, Agriculture and Technology of Nutmegs. Masters thesis, University of Mysuru.

N

Nagaraju, V. D. and Ramalakshmi, K. and Sreedhar, B. S. (2016) Cryo assisted spouted bed roasting of coffee beans. Innovative Food Science and Emerging Technologies, 37. pp. 138-144.

Nivetha, S. (2016) Utilization of Ginger Spent in Bakery Products. [Student Project Report] (Submitted)

P

Palak, Khare (2016) Novel extraction methods using microwave and technological Studies of garlic biomolecules. [Student Project Report] (Submitted)

Pankaj, Satapathy and Chinnu, Salim and Madhava Naidu, M. and Rajini, P. S. (2016) Attenuation of Dopaminergic Neuronal Dysfunction in Caenorhabditis elegans by Hydrophilic Form of Curcumin. Neurochemistry & Neuropharmacology, 2 (1). pp. 1-6.

Pooja, J. Rao and Hafeeza, Khanum (2016) A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin. LWT - Food Science and Technology, 65. pp. 695-702.

Preethi, B. (2016) Studies on Application of Green Tea (Camellia Sinensis) Extracts for Stability of Sunflower Oil. [Student Project Report] (Submitted)

R

Rajashekar, Y. and Tonsing, N. and Shantibala, T. and Manjunatha, J. R. (2016) 2, 3-Dimethylmaleic anhydride (3, 4-Dimethyl-2, 5-furandione): A plant derived insecticidal molecule from Colocasia esculenta var. esculenta (L.) Schott. Scientific Reports, 6. pp. 1-6.

S

Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Shamsiya, T. K. and Manjunatha, J. R. and Manonmani, H. K. (2016) Lipase Inhibitors from Nigella Sativa and Punica Granatum as an Effective Approach Towards Controlling Obesity. LIFE: International Journal of Health and Life-Sciences, 2 (2). pp. 1-19.

Siddharth, P. and Hafeeza, Khanum and Ravi, R. and Borse, B. B. and Madhava Naidu, M. (2016) Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage. Journal of Food Science and Technology, 53 (3). pp. 1670-1678. ISSN 0022-1155

Sneha, John (2016) Anti-inflammatory effect of cardamom fractions in rats. [Student Project Report] (Submitted)

Soumya, K. K. (2016) Standard Preparation and Analysis of 2-Acetyl -1-Pyrroline, a Major Flavourant of Basmati Rice. [Student Project Report] (Submitted)

Sukanya, Mam (2016) Flavoured Black Tea Concentrate. [Student Project Report] (Submitted)

Swati, Chauhan (2016) Extraction of Essential Oil from Clove and Nanoencapsulation of its bio-active compounds. [Student Project Report] (Submitted)

V

Vanlalramchhani, Chhangte (2016) Interaction study of cyclodextrin with flavor. [Student Project Report] (Submitted)