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Kalpana, Platel and Sushma, W. Eipeson and Krishnapura, Srinivasan (2010) Bioaccessible Mineral Content of Malted Finger Millet (Eleusine coracana), Wheat (Triticum aestivum), and Barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry, 58 (13). pp. 8100-8103.

Ranga Rao, A. and Raghunath Reddy, R. L. and Baskaran, V. and Sarada, R. and Ravishankar, G. A. (2010) Characterization of Microalgal Carotenoids by Mass Spectrometry and Their Bioavailability and Antioxidant Properties Elucidated in Rat Model. Journal of Agricultural and Food Chemistry, 58 (15). pp. 8553-8559.

Sreerama, Y. N. and Dennis, A. Neelam and Sasikala, V. B. and Pratape, V. M. (2010) Distribution of Nutrients and Antinutrients in Milled Fractions of Chickpea and Horse Gram: Seed Coat Phenolics and Their Distinct Modes of Enzyme Inhibition. Journal of Agricultural and Food Chemistry, 58. pp. 4322-4330.

Smita, Gautam and Kalpana, Platel and Krishnapura, Srinivasan (2010) Higher Bioaccessibility of Iron and Zinc from Food Grains in the Presence of Garlic and Onion. Journal of Agricultural and Food Chemistry, 58 (14). pp. 8426-8429.

Sneharani, A. H. and Jimsheena, V. K. and Sridevi Annapurna, Singh and Appu Rao, A. G. (2010) Interaction of Curcumin with β-Lactoglobulin-Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex. Journal of Agricultural and Food Chemistry, 58. pp. 11130-11139.

Sreenath, K. and Venkatesh, Y. P. (2010) Quantification of Xylitol in Foods by an Indirect Competitive Immunoassay. Journal of Agricultural and Food Chemistry, 58. pp. 1240-1246.

Daniel Elcey, C. and Mohammad Kunhi, A. A. (2010) Substantially Enhanced Degradation of Hexachlorocyclohexane Isomers by a Microbial Consortium on Acclimation. Journal of Agricultural and Food Chemistry , 58. pp. 1046-1054.

Sreerama, Y. N. and Sashikala, V. B. and Pratape, V. M. (2010) Variability in the Distribution of Phenolic Compounds in Milled Fractions of Chickpea and Horse Gram: Evaluation of Their Antioxidant Properties. Journal of Agricultural and Food Chemistry, 58 (14). pp. 8322-8330.