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Items where Division is "Sensory Science" and Year is 2016

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Number of items: 5.

A

Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155

Archana, K. M. and Ravi, R. and Anu Appaiah, K. A. (2016) Autochthonous yeasts: Role in vinification and aging of Cabernet-Sauvignon. International Journal of Environmental and Agriculture Research, 2 (8). pp. 53-61.

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.

M

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

V

Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.

This list was generated on Fri Mar 29 01:11:57 2024 IST.