Items where Division is "Sensory Science" and Year is 2006

Amudha, Senthil and Ravi, R. and Vasanth Kumar, A. K. (2006) Quality characteristics of blackgram papad. International Journal of Food Sciences and Nutrition, 57 (1/2). pp. 29-37.

Asha, M. R. (2006) Effect of native and modified starches on quality attributes of selected traditional foods. Doctoral thesis, Central Food Technological Research Institute.

Asha, Singh (2006) Characterization of Aroma Development in Roasting of Peanut. [Student Project Report]

Mr., Hariom and Shyamala, B. N. and Prakash, M. and Bhat, K. K. (2006) Vanilla flavor evaluation by sensory and electronic nose techniques. Journal of Sensory Studies, 21. pp. 228-239.

Pavithra Raj, N. and Maya, Prakash and Keshava Bhat, K. (2006) Quality assessment of oil blends by electronic nose technique and sensory methods. Journal of Sensory Studies, 21. pp. 322-332.

Ramasamy, Ravi. and Suvendu, Bhattacharya (2006) The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology, 41 (7). 751-756 ; 20 ref..

Ramprasad, Rathi Arpita (2006) Role of selected Food Ingredients in Speciality Foods: Spices and Herbs. [Student Project Report]

Ravi, R. (2006) Rheology of chickpea (Cicer arietinum) flour suspensions and characterisation of fried product - boondi. Doctoral thesis, Central Food Technological Research Institute.

Rolly, Srivastava (2006) Role of Food Matrices in Sensory Perception of Flavor Compounds. [Student Project Report]

Savitha Prashanth, M. R. and Parvathy, K. S. and Susheelamma, N. S. and Harish Prashanth, K. V. and Tharanathan, R. N. and Cha, A. and Anilkumar, G. (2006) Galactomannan esters. A simple, cost-effective method of preparation and characterization. Food Hydrocolloids, 20 (8). pp. 1198-1205.

Srinivasa, P. C. and Harish Prashanth, K. V. and Susheelamma, N. S. and Ramasamy, Ravi. and Tharanathan, R. N. (2006) Storage studies of tomato and bell pepper using eco-friendly films. Journal of the Science of Food and Agriculture, 86 (8). 1216-1224 ; 20 ref..