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Raghunatha Rao, Y. K. and Krishna Murthy, R. G. (1958) Alcoholic extraction of oils. III. Wheat bran oil. Food Science, 7. pp. 147-148.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1958) Browning in some preserved fruit products. Food Science, 7. pp. 251-252.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of muskmelon with other fruits. Food Science, 7. pp. 114-115.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of orange slices (rings). Food Science, 7. pp. 112-113.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1958) Chemical analysis of some varieties of Indian pepper (Piper nigrum L.). Food Science, 7. pp. 285-287.

Natarajan, C. P. and Viraktamath, C. S. and Narayanan, K. M. and Gopalakrishna Rao, N. and Bhatia, D. S. (1958) Chemical composition of roasted Indian chicory. Food Science, 7. pp. 1-4.

Natarajan, C. P. and Bhatia, D. S. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Balakrishnan Nair, R. and Narayanan, K. M. (1958) Composition of coffee brews. Food Science, 7. pp. 53-55.

Lewis, Y. S. and Johar, D. S. (1958) Control of fermentation in settling tanks of sago factories. Food Science, 7 (10). p. 285.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. (1958) The Effect of Partial or Complete Replacement of Rice in Poor Vegetarian Diet by Ragi (Eleusine Coracana) on the Growth and Composition of Liver of Rats. Food Science, 7 (11). pp. 322-324.

Venkat Rao, S. and Nuggehalli, R. N. and Swaminathan, M. and Pingale, S. V. and Subrahmanyan, V. (1958) Effect of insect infestation on the composition of jowar (Sorghum vulgare). Food Science, 7 (3). pp. 55-56.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar Sorghum vulgare. Food Science, 7. pp. 254-255.

Subrahmanyan, V. and Bhagavan, R. K. and Doraiswamy, T. R. and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) Effect of partial replacement of rice in the diet by enriched wheat macaroni on the general health and nutritional status of children. Food Science, 7. pp. 143-146.

Subrahmanyan, V. and Bhagavan, R. K. and Kantha, Joseph. and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) Effect of replacement of rice in a poor vegetarian diet by tapioca macaroni on the general health and nutritional status of children. Food Science, 7. pp. 87-89.

Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.

Moorjani, M. N. and Iyengar, J. R. and Bhatia, D. S. (1958) Freezing and cold storage of mackerel fish. Food Science, 7. pp. 31-32.

Johar, D. S. and Natarajan, C. P. and Ramachandra Rao, T. N. (1958) Growth inhibition of microorganisms by coffee. Food Science, 7. pp. 29-31.

Anand, J. C. and Johar, D. S. (1958) Improved method for the commercial preservation of raw mango slices. Food Science, 7 (6). pp. 150-151.

Subba Rao, M. S. and Johar, D. S. (1958) Isolation and identification of spoilage organisms in Indian preserves. Food Science, 7 (5). pp. 109-111.

Narayana Rao, M. and Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1958) Manufacture of malt and malt products. Food Science, 7 (3). pp. 57-61.

Kantha, Joseph and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1958) Metabolism of nitrogen, calcium and phosphorus in children on a poor vegetarian diet based on ragi (Eleusine coracana). Food Science, 7 (11). pp. 324-325.

Kantha, Joseph and Narayana Rao, M. and Seetha, Ganapathy. and Swaminathan, M. and Subrahmanyan, V. (1958) Metabolism on nitrogen, calcium and phosphorus in children on poor diets based on husked, undermilled and milled raw rice. Food Science, 7. pp. 224-226.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) Nutritive value of the proteins of coconut meal and a low cost protein food containing coconut and groundnut meals and Bengal gram (Cicer arietinum). Food Science, 7. pp. 363-364.

Iyengar, N. V. R. and Sharangapani, M. V. and Pingale, S. V. (1958) Packaging wheat flour in laminated jute bags. Food Science, 7. pp. 357-360.

Date, W. B. and Mathur, P. B. (1958) Preliminary studies on the refrigerated gas storage of mangoes. Food Science, 7. pp. 283-284.

Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.

Sastry, M. V. and Siddappa, G. S. (1958) Retention of B-carotene during the preparation of carrot preserve. Food Science, 7 (6). p. 149.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Bhatia, D. S. (1958) Stability of tannin-like constituents and caffeine in coffee brew. Food Science, 7. pp. 27-29.

Mathur, P. B. and Kirpal Singh, K. and Srivastava, H. C. (1958) Studies in frozen storage of some fruit products. Food Science, 7 (10). pp. 281-283.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1958) Studies on the non-enzymatic browning of foods products: Sugar-organic acid model systems. Food Science, 7 (7). pp. 181-185.

Seetha, Ganapathy. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1958) Studies on the non-protein nitrogenous constituents of the seeds of Lathyrus sativus. Food Science, 7. pp. 361-362.

Date, W. B. and Lewis, Y. S. and Johar, D. S. and Bhatia, D. S. (1958) Studies on the preparation and preservation of rasagollas. Food Science, 7 (8). pp. 217-223.

Seetha, Ganapathy. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary relations of the proteins of horse gram and cowpea to those of Italian millet (Setaria italica). Food Science, 7. pp. 7-8.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins. Food Science, 7 (7). pp. 186-187.

Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.

Subrahmanyan, V. and Swaminathan, M. (1958) Utilization of tapioca flour and low-fat groundnut flour in meeting the food shortage. Food Science, 7. pp. 287-292.

Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of coconut and its products. Food Science, 7 (12). pp. 365-370.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of sunflower seed and its products. Food Science, 7. pp. 326-330.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.

Subrahmanyan, V. and Krishnamurthy, K. and Sreenivasamurthy, V. and Swaminathan, M. (1958) The effect of garlic on certain intestinal bacteria. Food Science, 7. pp. 223-224.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) The effect of replacing rice in the diet by tapioca-macaroni on the metabolism of nitrogen calcium and phosphorus in children. Food Science, 7. pp. 253-254.

Siddappa, G. S. (1958) The polyphenols in bilwa preserve (Eagle marmelos). Food Science, 7. p. 186.