Items where Division is "Sensory Science" and Year is 2001

Article

Anupama, Kamath and Asha, M. R. and Ravi, R. and Shanthi, Narasimhan. and Rajalakshmi, D. (2001) Comparative study of odour and GC-olfactometric profiles of selected essential oils. Flavour and Fragrance Journal, 16 (6). 401-407, 13 ref..

Bhat, K. K. and Suvendu, Bhattacharya (2001) Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology, 36 (5). 499-507, 19 ref..

Narasimhan, S. and Rajalakshmi, D. and Chand, N. and Mahadeviah, B. and Indiramma, A. R. (2001) Palm oil quality in different packaging materials - sensory and physicochemical parameters. Journal of the American Oil Chemists' Society, 78 (3). 257-264, 21 ref..

Prakash, M. and Ravi, R. and Bhat, K. K. (2001) Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils. Journal of Food Lipids, 8 (3). 163-177, 22 ref..

Prakash, M. and Ravi, R. and Susheelamma, N. S. (2001) Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213. pp. 113-121.

Thesis

Dattatreya, B. S. (2001) Sensory and chemical characterisation of interactions among selected sweeteners, flavourants and acidulants. Doctoral thesis, Central Food Technological Research Institute.