Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2026

Aiswarya, Unni and Shivakumar, L. (2026) Application of 2-Hydroxy-4-Methoxy Benzaldehyde from Decalepis hamiltonii in Ready to Drink Sherbath. [Student Project Report] (Submitted)

Aswathy, K. V. and Mekhasree, S. and Shilpa, K. and Malavika, Santhosh and Hafeeza, Khanum and Jyothi Lakshmi, A. and Pooja Rao, J. (2026) Characterization of foxtail millet protein concentrate extracted using conventional, novel methods and its application. Journal of Food Composition and Analysis, 149.

Gargi, Kamlesh Joshi and Sachin R, Chaudhari. (2026) Application of FT-NIR technique in determination of honey quality. [Student Project Report] (Submitted)

Gowtham, V. and Suhas, R. (2026) Sustainable approaches for the curcumin extraction from Curcuma longa employing green solvents. [Student Project Report] (Submitted)

Harshitha, Y. M. and Bettadaiah, B. K. (2026) Feasible synthesis of substituted isoxazolines derived from cinnamaldehyde via [3+2] cyclo-addition reaction. [Student Project Report]

Janhavi, A Pednekar and Borse, B. B. (2026) Development and Analysis of Flavoured Kokum Kanji and Sustainable Applications of Lavender Flavour. [Student Project Report] (Submitted)

Jeet Mahesh, Bhanushali. and Sachin Chaudhari, R. (2026) The Effect of Roasting on Flavour Profile of Ajwain seeds (Trachyspermum ammi ) & Cumin seeds (Cuminum cyminum). [Student Project Report] (Submitted)

Kaumudi, Pande and Bettadaiah, B K and Anbarasu, Kannan (2026) Coconut milk exosomal formulation of curcumin analog targets head and neck cancer progression through alterations in the HABP1signaling mechanism. Cancer Treatment and Research Communications, 46.

Khan, Zainab Akil and Shivakumar, L. (2026) Formulation of Flavored Areca nut using Mangala variety and analysis of quality characteristics. [Student Project Report] (Submitted)

Meera, Babu and Pooja, J. Rao (2026) Analysis of spice-based flavour formulation. [Student Project Report] (Submitted)

Pratima, Hembram and Pushpa Murthy, S. (2026) Application of RSM and ANN for Valorisation of Coffee Husk into Cellulose-Rich functional Ingredients. [Student Project Report] (Submitted)

Rosmine, Thomas. and Borse, B. B. (2026) Development, analysis and functional application of fermented citrus beverage as a flavour base with lavender. [Student Project Report] (Submitted)

Sabana, A. and Naveen, J. (2026) Preparation of spice-fortified paneer for culinary application. [Student Project Report] (Submitted)

Sana, Thaha. and Pushpa Murthy, S. (2026) Development and analytical characterization of turmeric-enriched coffee beverage. [Student Project Report] (Submitted)

Soundaryalakshmi, U. and Pushpa, S. Murthy (2026) Coffee brewing methods, physicochemical properties, bioactivity and sensory profile. [Student Project Report] (Submitted)

Swetha, M.P. and Naveen, J. (2026) Preparation and characterization of Ocimum seed mucilage nanoparticle loaded with lutein. [Student Project Report] (Submitted)

Varsha, Suresh Chandra and Bettadaiah, B. K. and Arunkumar, Panneerselvam (2026) Multifunctional tetrahydrocurcumin reinforced methylcellulose films for shelf life evaluation of chicken meat. Food Control, 182. pp. 1-11.

Yasini, N P and Manjunatha, J R and Rose, Mathew and Harshitha, Mahesha and Sachin, M. Eligar and Gnanesh Kumar, B S (2026) Characterization of an umbelliferose-derived disaccharide–isomelibiose– α-D-Galp-(1→2)-D-Glcp. Journal of Carbohydrate Chemistry, 45 (1-3). pp. 126-140.