Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2025

A

Aishwarya, Praveen and Kiran Mawale, S. and Nagarajan, S . and Giridhar, Parvatam and Sachin Chaudhari, R. (2025) Efficacy of silver nanoparticles (NPs) and fungal elicitors on the curcuminoid production in Curcuma longa L. Plant Physiology and Biochemistry, 220. pp. 1-12.

Aiswarya, K. R. (2025) A comparative study of the efficiency of different bio-based solvents in the extraction of piperine from black and white pepper (Piper nigrum). [Student Project Report] (Submitted)

Akshay Dasalkar, H. and Anisha, Biswas and Sachin Chaudhari, R. and Sudheer Kumar, Yannam (2025) Effect of UV-C LEDs and heat treatments on microbial safety, chemical and sensory properties of sweet lime juice. Food Chemistry, 474. pp. 1-12.

Anaswara, V. (2025) Bio-Based Solvents Assisted Green Extraction Of Piperine From Long Pepper (Piper Longum). [Student Project Report] (Submitted)

Anisha, Biswas and Babasaheb Bhaskarrao, Borse and Sachin Chaudhari, R. (2025) Quantitative NMR analysis of sugars in natural sweeteners: Profiling in honey, jaggery, date syrup, and coconut sugar. International Journal of Food Research, 199.

Aswini, V. R. (2025) Formulation and Optimization of Coconut Water Powder Using Spray Drying Technique. [Student Project Report] (Submitted)

Athira, C. M. (2025) Extraction and characterisation of natural colour from butea monosperma. [Student Project Report] (Submitted)

D

Dhaniksha, V. D. (2025) Green solvent and enzyme-based approach for the extraction of piperine from white pepper (piper nigrum). [Student Project Report] (Submitted)

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Gummadadala Sushma, Saraswathi (2025) Analysis of spice formulations. [Student Project Report] (Submitted)

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Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2025) 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, 65 (1). pp. 123-142.

Harshitha, Mahesha and Harish Prashanth, K. V. and Bettadaiah, B. K. (2025) The bioconjugates of curcumin, zingerone and [6]-shogaol with low molecular weight chitosan: Synthesis, characterization and in vitro anticancer activity in HepG2 cells. International Journal of Biological Macromolecules, 296. pp. 1-15.

J

Jaya Abirami, R (2025) Enzyme-assisted extraction of piperine from white pepper (piper nigrum) using bio-based solvent. [Student Project Report] (Submitted)

K

Kandru, Tanmukeswari (2025) Green extraction of curcuminoids from curcuma longa using bio-based solvent. [Student Project Report] (Submitted)

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Lorna, Lalduhsaki (2025) Green Extraction and Characterization of Bioactive Compounds from Black Turmeric (Curcuma caesia Roxb.). [Student Project Report] (Submitted)

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Muskan, Makandar (2025) Profiling & analysis of areca nut for food application. [Student Project Report] (Submitted)

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Nanditha, K. R. (2025) Extraction and purification of carotenoids from daisy flower. [Student Project Report] (Submitted)

Nithyashree, B.M. (2025) Phytochemical characterisation of leafy herb costus igneus(insulin plant). [Student Project Report] (Submitted)

Nutan Sanjay, Shesware (2025) Influence of spices on fermented flavour development. [Student Project Report] (Submitted)

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Prachi Aparichita, Patra and Drishya, Palakkandi and Anil Kumar, Krishnegowda and Monisha, Vijayarengan and Sarma, Mutturi and Shivakumar, Linganna and Subban, Nagarajan (2025) Flash chromatographic isolation of garcinol and isogarcinol from Garcinia indica Choisy (kokum) fruit and evaluation of their potential antibiofilm activity. Microbial Pathogenesis, 198. pp. 1-12.

Prarthana, R. (2025) NMR Analysis of Secondary Metabolites of Turmeric. [Student Project Report] (Submitted)

R

Rakshitha, D. (2025) Instrumental method of analysis of polyphenols and flavonoids in guava tender leaves and product preparation. [Student Project Report] (Submitted)

S

Safrin, K. K (2025) Development and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggery. [Student Project Report] (Submitted)

Swati, Agarwal (2025) Improving the flavor adsorption properties of commercial pea protein isolate using non-thermal treatments. [Student Project Report] (Submitted)

V

Vijnana, Vishu (2025) Enhancing the nutritional profile of jaggery through mineral fortification. [Student Project Report] (Submitted)