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Mahendra Kumar, C. and Appu Rao, A. G. and Sridevi Annapurna, Singh (2009) Effect of Infrared Heating on the Formation of Sesamol and Quality of Defatted Flours from Sesamum indicum L. Journal of Food Science, 74 (4). h105-h111.

Madhava Naidu, M. and Shyamala, B. N. and Manjunatha, J. R. and Sulochanamma, G. (2009) Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential. Journal of Food Science, 74 (4). c312-c318.