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Somashekar, D. and Joseph, R. (1999) Antagonism of zygomycetes fungi by Rhodotorula gracilis CFR-1. Journal of Food Science and Technology, 36 (1). 52-54, 12 ref.. ISSN 0022-1155

Pura Naik, J. and Jagan Mohan Rao, L. and Gurudutt, K. N. (1999) Anthocyanin pigments of large cardamom (Amomum subulatum Roxb.) pods. Journal of Food Science and Technology, 36 (4). pp. 358-360. ISSN 0022-1155

Berry, S. K. and Sehgal, R. C. and Kalra, C. L. (1999) Comparative oil uptake by potato chips during frying under different conditions. Journal of Food Science and Technology, 36 (6). 519-521, 15 ref.. ISSN 0022-1155

Shantha, T. (1999) Critical evaluation of methods available for the estimation of aflatoxin B1 in chilli powder. Journal of Food Science and Technology, 36 (2). 163-165, 8 ref.. ISSN 0022-1155

Rajendran, S. (1999) Detection of insect infestation in stored food commodities. Journal of Food Science and Technology, 36 (4). 283-300, many ref.. ISSN 0022-1155

Saikia, L. and Ranganna, S. (1999) Determination of Thermal Process Schedules for Canned Gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401. ISSN 0022-1155

Saikia, L. and Ranganna, S. (1999) Determination of thermal process schedule for canned gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401.

Selvi, A. T. and Jeyachandran, P. and Jasmine, G. I. and Shanmugam, S. A. and Kannappan, S. (1999) Keeping quality of salt cured shark Carcharhinus sorrah. Journal of Food Science and Technology, 36 (5). 469-471, 20 ref..

Indira, T. N. and Baby Latha, R. and Maya, Prakash (1999) Kinetics of deep-fat-frying of a composite product. Journal of Food Science and Technology, 36 (4). 310-315, 15 ref.. ISSN 0022-1155

Patwardhan, S. G. (1999) Non-destructive measurement of vacuum in canned water. Journal of Food Science and Technology, 36 (5). 436-437, 3 ref..

Dr., Nasirullah and Sharma, S. and Krishnamurthy, M. N. (1999) Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats). Journal of Food Science and Technology, 36 (2). 133-135, 7 ref.. ISSN 0022-1155

Rathina Raj, K. and Jagannatha Rao, R. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Protein fractions and characteristics of lipids in fresh broiler and layer chicken muscles and penetration of salt and acid in marinated muscles. Journal of Food Science and Technology, 36 (6). 522-526, 18 ref.. ISSN 0022-1155

Berry, S. K. and Sehgal, R. C. and Beerh, O. P. and Keshava, N. (1999) Ready-to-use gravy for vegetable curry preparation, preservation and storage. Journal of Food Science and Technology, 36 (2). 109-113, 4 ref.. ISSN 0022-1155

Baskaran, V. and Narasimhamurthy, K. and Nagendra, R. and Lokesh, B. R. (1999) Safety evaluation of lactulose syrup in rats. Journal of Food Science and Technology, 36 (4). 355-357, 26 ref.. ISSN 0022-1155

Viplava Prasad, U. and Srinivasulu, V. V. and Naidu, P. Y. and Venkateswara Rao, G. (1999) Spectrophotometry Methods for the Determination of Di-t-Butylhydroquinone in Oils. Journal of Food Science and Technology, 36 (5). pp. 444-445. ISSN 0022-1155

Gupta, P. K. and Chauhan, R. S. (1999) Survival of hypocholesterolemic and antagonistic strains of Lactobacillus acidophilus in acidic pH, in presence of bile salt and their adherence to vero cells. Journal of Food Science and Technology, 36 (2). 152-154, 16 ref.. ISSN 0022-1155

Rathina Raj, K. and Modi, V. K. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Thermal stability and texture of emulsions from pre- and post-rigor chicken muscles. Journal of Food Science and Technology, 36 (6). 527-529, 19 ref.. ISSN 0022-1155