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

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Number of items: 9.

A

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

M

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.

P

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.

R

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]

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

S

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..

This list was generated on Thu Oct 21 08:26:16 2021 IST.