Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2023

Alfiya, Nizar (2023) Profiling of virgin coconut oil by H NMR spectroscopy. [Student Project Report] (Submitted)

Anakha, Aneesh (2023) Analysis and quality evaluation of millet beverage with spice bioactive components. [Student Project Report] (Submitted)

Anisha, Biswas and Naresh, K. S. and Samiksha, S. Jaygadkar and Sachin, R. Chaudhari (2023) Enabling honey quality and authenticity with NMR and LC-IRMS based platform. Food Chemistry, 416. p. 135825.

Anisha, Biswas and Sudipta, K.H and Chaudhari, S.R (2023) Detection of barley malt syrup as an adulterant in honey by 1H NMR profile. Food Chemistry, 429. pp. 1-8. (Submitted)

Aprajita, Bhagat (2023) Pretreatment for the extraction of bioactive sugars from spent coffee grounds. [Student Project Report] (Submitted)

Aswathi, K. N. and Ayusha, Shirke and Aishwarya, Praveen and Sachin, R. Chaudhari and Pushpa, S. Murthy (2023) Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles. Food Chemistry, 429. p. 136897.

Bhagyalakshmi, S (2023) Analysis and evaluation of processed avocado beverage for bioactive ingredients. [Student Project Report] (Submitted)

Chethana, Mangatt (2023) Analysis and evaluation of spice based beverage by sophisticated instrumental methods. [Student Project Report] (Submitted)

Duppeti, Haritha (2023) Characterization of flavor compounds from the shrimp Litopenaeus vannamei. Doctoral thesis, Central Food Technological Research Institute.

Fathima, H (2023) Development of novel sugarcane products. [Student Project Report] (Submitted)

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition.

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Research International, 163. p. 112296.

Haritha, Duppeti and Sachindra, N. M. and Bettadaiah, B. K. (2023) Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract. Ultrasonics Sonochemistry, 101. p. 106651.

Lijiyamol Roy, P (2023) Studies on the isolation and analysis of annatto seed oil. [Student Project Report] (Submitted)

Ms, Bindiya (2023) Physico-chemical properties of encapsulated spice bioactive in food product. [Student Project Report] (Submitted)

Neethu, Saji (2023) Synthesis, characterization and validation of Perillartine as an artificial sweetner. [Student Project Report] (Submitted)

Nirusha, K (2023) A Feasible Synthesis of (-)-Menthol-glycine conjugate as Potential TRPM8 Agonists. [Student Project Report] (Submitted)

Patil Siddi, Satish (2023) Anti-obesity potential of coffee leaf extract using mice model. Doctoral thesis, Central Food Technological Research Institute.

Payal Dilip Kokate, Patil (2023) Shelf-life stability of curcumin in nano encapsulated powder and food product. [Student Project Report] (Submitted)

Pillai Aparna, Ajaykumar (2023) Extraction and characterization of oleoresin from Allspice (Pimenta dioica L) leaves. [Student Project Report] (Submitted)

Pimpley Vaibhavi, Avinash (2023) Modulatory effect of green coffee polyphenols on obesity induced models. Doctoral thesis, Central Food Technological Research Institute.

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Shreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Sreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja Karkera, S (2023) Modulating the effect of plant extracts in combating acrylamide in coffee. [Student Project Report] (Submitted)

Prabitha, Prabhakaran and Abhishek, Nadig and Sahyadri, M. and Sunanda, Tuladhar and Ruby Mariam, Raju and Saravana Babu, Chidambaram and Bettadaiah, B. K. (2023) Design and Development of Novel Glitazones for Activation of PGC-1α Signaling Via PPAR‑γ Agonism: A Promising Therapeutic Approach against Parkinson’s Disease. ACS Omega, 8. pp. 6825-6837.

Rashmi, S. B. and Bettadaiah, B. K. and Negi, P. S. (2023) Bioassay guided fractionation of anthelmintic bioactive compounds from surinam cherry (Eugenia uniflora L.) fruits. Food Bioscience, 54. p. 102872.

Sachin, P. Shinde and Sachin, R. Chaudhari and Matche, R. S. (2023) A way forward for a sustainable active packaging solution for prolonging the freshness and shelf life of Rosa hybrida L. cut flowers. Postharvest Biology and Technology, 204. p. 112475.

Shivani, Tripathi and Pushpa, S. Murthy (2023) Coffee oligosaccharides and their role in health and wellness. Food Research International, 173. p. 113288. ISSN 0963-9969

Siddhi, Patil and Moumita, Das and Suresh Kumar, G. and Pushpa, S. Murthy (2023) Coffee leaf extract exhibits anti‑obesity property and improves lipid metabolism in high‑fat diet‑induced C57BL6 obese mice. 3 Biotech, 13. p. 278.

Siddhi, Patil and Shankar, S. R. and Pushpa, S. Murthy (2023) Impact of different varieties and mature stages on phytochemicals from Coffea arabica and Coffea robusta leaves. Biochemical Systematics and Ecology, 110. p. 104699.

Simran Sainand, Revankar (2023) Optimizing Curcumin Yield from Turmeric Oleoresin: A Comprehensive Study. [Student Project Report] (Submitted)

Sinchana, T. L. (2023) The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics. [Student Project Report] (Submitted)

Sneha Mary, Yohannan (2023) Shelf-life stability of curcumin nano emulsion. [Student Project Report] (Submitted)

Sona, Biju (2023) Studies on characteristics of coloured pigments from annatto seeds. [Student Project Report] (Submitted)

Sruthi, P. and Madhava Naidu, M. (2023) Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization. Food Chemistry Advances, 3. p. 100390.

Sruthi, P. and Roopavathi, C. and Madhava Naidu, M. (2023) Profiling of phenolics in cashew nut (Anacardium occidentale L.) testa and evaluation of their antioxidant and antimicrobial properties. Food Bioscience, 51. pp. 1-9.

Subhash, V. Pawde and Sachin, R. Chaudhari and Matche, R. S. (2023) Micro perforation based smart label to guide freshness of pasteurized milk packet. Food Control, 151. p. 109783.

Surabhi, Gurjar (2023) Nano encapsulation of enzymes and study of their physico-chemical properties. [Student Project Report] (Submitted)

Swasthika, P. Y. (2023) Honey coffee drying techniques, metabolites and their quality profiles. [Student Project Report] (Submitted)

Swati, Nair (2023) Profiling of curcuminoid in CRTO by NMR and HPLC. [Student Project Report] (Submitted)

Thejaswi, . (2023) From grain to snack: Developing millet flakes in chikki for improved nutritional value. [Student Project Report] (Submitted)

Uma Maheshwari, S. (2023) Improved method for extraction of bioactives from fenugreek seed fractions: Characterization of 4-hydroxyisoleucine (4-HIL) and its effect of diabetic nephropathy. Doctoral thesis, Central Food Technological Research Institute.

Veena, Vinod (2023) Profiling of tender coconut water by H-NMR spectroscopy. [Student Project Report] (Submitted)

Vidhi Mandoth, V (2023) Nutritional analysis of fruit juice in presence of spice flavours. [Student Project Report] (Submitted)