Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2020

Amrutha Kala, A. L. and Karthik, K. and Nanishankar, V. Harohally and Lokanath, N.K. (2020) Synthesis, characterization and hydrogen bonding attributes of halogen bonded O-hydroxy Schiff bases: Crystal structure, Hirshfeld surface analysis and DFT studies. Journal of Molecular Structure, 1202. p. 127238.

Debasree, Chanda and Venkataswamy, Gangothri M. and Nanishankar, V. Harohally (2020) Lewis-Acid-Catalyzed Synthesis of Amadori and Heyns Dipeptides. ChemistrySelect, 5. pp. 12960-12964.

Devendra, Patidar (2020) Determination Of Curcumin Content In Different Varieties Of Turmeric. [Student Project Report] (Submitted)

Durga, Prasad and Santosh, M. and Sachin, R. Chaudhari (2020) R-VAPOL-phosphoric acid based 1H and 13C-NMR for sensing of chiral amines and acids. RSC Advances, 4.

Hippolyte, T. Mouafo and Augustin, Mbawala and Somashekar, D. and Hervé, M. Tchougang and Nanishankar, V. Harohally (2020) Biological properties and structural characterization of a novel rhamnolipid like-biosurfactants produced by Lactobacillus casei subsp. casei TM1B. Botechnology and Applied Biochemistry.

Isha, Sharma (2020) Chemical profile of Piper nigrum and Piper adi. [Student Project Report] (Submitted)

James Bound, D. and Pushpa, S. Murthy and Negi, P. S. and Srinivas, P. (2020) Evaluation of anti-quorum sensing and antimutagenic activity of 2,3- unsaturated and 2,3-dideoxyglucosides of terpene phenols and alcohols. LWT - Food Science and Technology, 122. pp. 1-8. ISSN 0023-6438

Kalai Selvi, I. (2020) Tea catecins and preparation of their mineral complexes useful as micronutrient supplements. Doctoral thesis, University of Mysore.

Manasa, V. and Sachin, R. Chaudhari and Ajay, W. Tumaney (2020) Spice fixed oils as a new source of g-oryzanol: nutraceutical characterization of fixed oils from selected spices. RSC Advances, 10. pp. 43975-43984.

Naveen, J. and Anitha Rani, E. and Sachin, R. Chaudhari and Baskaran, V. (2020) Cytotoxicity and 3T3-L1 cell uptake of lactucaxanthin purified and characterized by LCMS and NMR from lettuce (Lactuca sativa). Journal of Liquid Chromatography & Related Technologies, 43 (7-8). pp. 233-246.

Nivas, M. Desai and Glory Martha, S. and Nanishankar, V. Harohally and Pushpa, S. Murthy (2020) Non-digestible oligosaccharides of green coffee spent and their prebiotic efficiency. LWT - Food Science and Technology, 118. pp. 1-7. ISSN 0023-6438

Pushpa, S. Murthy and Sneha, H. P. and Janardhan, P. and Kusumotoc, Ken-Ichi (2020) Amelioration of cocoa organoleptics using A.oryzae cysteine proteases. LWT - Food Science and Technology, 120. pp. 1-9. ISSN 0023-6438

Rajashri, K. and Seema, Mudol and Muthukumar, S. P. and Borse, B. B. (2020) Neuroprotective Effect of Spice Oleoresins on Memory and Cognitive Impairment Associated with Scopolamine-Induced Alzheimer’s Disease in Rats. ACS Omega.

Rekha, M. J. and Bettadaiah, B. K. and Sindhu Kanya, T. C. and Govindaraju, K. (2020) A feasible method for isolation of pongamol from karanja (Pongamia pinnata) seed and its anti-inflammatory activity. Industrial Crops & Products, 154. pp. 1-11.

Shilpa, H. N. (2020) Study on Characteristics of Zingiber zerumbet (L.) Smith Starch based Instant Soup Powder. [Student Project Report] (Submitted)

Siddharth, Priyadarshi and Chetana, R. and Roopavathi, C. and Madhava Naidu, M. (2020) Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage. Flavour Fragrance Journal, 35. pp. 139-148.

Siddharth, Priyadarshi and Manohar, B. and Madhava Naidu, M. (2020) Ionic liquid-based microwave-assisted extraction of Heneicos-1-ene from coriander foliage and optimizing yield parameters by response surface methodology. Preparative Biochemistry and Biotechnology, 50 (3). pp. 246-251. ISSN 1082-6068

Siewe, F. B. and Tanaji, G. Kudre and Bettadaiah, B. K. and Bhaskar, N. (2020) Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring. Ultrasonics Sonochemistry, 65. p. 105055. ISSN 1350-4177

Sravan Kumar, Sandopu and Manasa, V. and Ajay, W. Tumaney and Bettadaiah, B. K. and Sachin, R. Chaudhari and Giridhar, P. (2020) Chemical composition, nutraceuticals characterization, NMR confirmation of squalene and antioxidant activities of Basella rubra L. seed oil. RSC Advances, 10. pp. 31863-31873.

Vaibhavi, P. and Siddhi, Patil and Srinivasan, Kartikeya and Nivas, Desai and Pushpa, S. Murthy (2020) The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes. Preparative Biochemistry and Biotechnology. ISSN 1082-6068

Vedashree, M. and Asha, M. R. and Roopavathi, C. and Madhava Naidu, M. (2020) Characterization of volatile components from ginger plant at maturity and its value addition to ice cream. Journal of Food Science and Technology, 57 (9). pp. 3371-3380. ISSN 0022-1155

Vinayak, Uppin and Pooja, Acharya and Bettadaiah, B. K. and Ramaprasad, T. R. (2020) Hyperlipidemia Downregulate Brain Antioxidant Defense Enzymes and Neurotrophins in Rats: Assessment of the Modulatory Potential of EPA+DHA and Zerumbone. Molecular Nutrition and Food Research, 64. p. 2000381. ISSN 1613-4125

Vinayak, Uppin and Pooja, Acharya and Bettadaiah, B. K. and Ramaprasad, T. R. (2020) Zerumbone augments cognitive enhancement potentials of EPA+DHA: Insight from a hyperlipidemic rat model. The British Journal of Nutrition, 124 (12). pp. 1353-1360.