Items where Subject is "600 Technology > 07 Beverage Technology > 08 Tea"

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Abhijith, K. S. and Sujith Kumar, P. V. and Kumar, M. A. and Thakur, M. S. (2007) Immobilised tyrosinase-based biosensor for the detection of tea polyphenols. Analytical and Bioanalytical Chemistry, 389 (7-8). pp. 2227-34. ISSN 1618-2650

Abhishek, Singh (2002) Application of biosensors for quality assessment of tea. [Student Project Report] (Submitted)

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) Determination of methyl salicylate in black tea. Mikrochimica Acta, 7 (1). 11-15, 7 ref..

Achala, Achalkar (2021) Preparation of Tea Bags Flavoured with Decalepis hamiltonii Roots and Evaluation of Compatibility with Green and Black Tea. [Student Project Report] (Submitted)

Achala, Achalkar (2021) Processing technology and chemistry of tea with value addition of bioactives from herbs. Masters thesis, Central Food Technological Research Institute.

Aditya Gopal, Sathaye (2017) Selective Extraction of Epigallocatechin and Epigallocatechin Gallate from Green Tea. [Student Project Report] (Submitted)

Akshata, Kulkarni (2012) Isolation and Characterization of Tea Catechins and Evaluation of their Biological Activities. [Student Project Report] (Submitted)

Alamgir, N. Shanediwan (2011) Studies on the preparation of beverage from black tea and herb. [Student Project Report]

Amutha, D. (2007) Biodecaffeination of tea by Pseudomonas alcaligenes- Standardization and Optimization of parameters. [Student Project Report]

Anil, Burman (1991) Studies on tea concentrate. [Student Project Report] (Submitted)

Anu Bhushani, J. (2017) Nanoencapsulation of Green Tea Catechins by Emulsification and Electrospraying Techniques for Oral and Transdermal Delivery. Doctoral thesis, Academy of Scientific and Innovative Research.

Anu Bhushani, J. and Karthik, P. and Anandharamakrishnan, C. (2016) Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins. Food Hydrocolloids, 56. pp. 372-382.

Anu Bhushani, J. and Nawneet Kumar, K. and Anandharamakrishnan, C. (2017) Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability. Journal of Food Engineering, 199. pp. 82-92. ISSN 0260-8774

Arushi, Gambhir (2016) Effect of Addition of Green Tea Extract on the Quality of Chocolates. [Student Project Report] (Submitted)

Avinash, K.R. and Harsha, D. and Puneet, R Hudgi and Reagan, Sinru (2010) Bio-Electronics based Tea Tester. [Student Project Report]

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Bano, Zakia. and Rajarathnam, S. and Mohanty, B. D. (1991) Somatic embryogenesis in cotyledon cultures of tea (Thea sinensis L.). Journal of Horticultural Science, 66 (4). pp. 465-470.

Bhagyashri Nagorao, Annapurve (2017) Development of Flavoured bioactive Teas. [Student Project Report] (Submitted)

Bhanu Prakash, G (2003) Flavoured tea : Preparation, analyses and storage studies. [Student Project Report] (Submitted)

Bhanu Prakash, G. (2003) Flavoured Tea: Preparation Analyses and Storage Studies. [Student Project Report]

Bhattacharyya, B. (1985) Studies on the endogenous levels of n-triacontanol in tea leaves. [Student Project Report] (Submitted)

Bhattacharyya, B. (1984) Value added products from tea. Masters thesis, Central Food Technological Research Institute.

Borse, B. B. (2008) Bio-chemical and Technological investigations on tea. PhD thesis, University of Mysore.

Borse, B. B. and Jagan Mohan Rao, L. (2012) Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters. Journal of Bioequivalence and Bioavailability, 14. pp. 1-16.

Borse, B. B. and Jagan Mohan Rao, L. and Nagalakshmi, S. and Krishnamurthy, N. (2002) Fingerprint of black teas from India: Identification of the regio-specific characteristics. Food Chemistry, 79. pp. 419-424. ISSN 0308-8146

Borse, B. B. and Kumar, H Vijay and Jaganmohan Rao, L. (2007) Radical scavenging conserves from unused fresh green tea leaves. Journal of agricultural and food chemistry, 55 (5). pp. 1750-4. ISSN 0021-8561

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Chander, S. (1978) New synthesis of theanine : The major amino acid of tea. [Student Project Report] (Submitted)

Chandini, S. Kumar (2011) Membrane Processing of Black Tea Extracts. PhD thesis, University of Mysore.

Chandini, S. Kumar and Jagan Mohan Rao, L. and Subramanian, R. (2013) Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology, 6. pp. 1926-1943.

Chandini, S. Kumar and Jaganmohan Rao, L. and Gowthaman, M. K. and Haware, D. J. and Subramanian, R. (2011) Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127. pp. 1039-1045.

Chandini, S. Kumar and Jaganmohan Rao, L. and Subramanian, R. (2011) Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. International Journal of Food Science and Technology, 46. pp. 879-886.

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Deependra Singh, Rao (2022) Screening of Microbial Cultures for Fermentation of Tea. [Student Project Report] (Submitted)

Deepthi Hathwar, P.V. and Prasanna Kumar, B. (2010) Antioxidant and Antibacterial Properties of Tea Extracts under different Brewing conditions. [Student Project Report]

Dhanaraj, N. and Natarajan, C. P. and Seshadri, R. (1986) Studies of incorporation and stability of model flavouring compounds on black tea. Journal of the Science of Food and Agriculture, 37 (2). 185-193, 17 ref..

Diptimayee, Pani (2023) A study on quality parameters of tea sold in and around Mysore district. [Student Project Report] (Submitted)

Drishya, P. (2018) Investigation of free amino acids in tea samples. [Student Project Report] (Submitted)

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Faiyaz, Ahmed and Asha, M. R. and Asna, Urooj and Bhat, K. K. (2010) Ficus racemosa bark: Nutrient composition, physicochemical properties and its utilization as nutra tea. International Journal of Nutrition and Metabolism , 2 (2). pp. 33-39.

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Hafeeza, Khanum and Shanediwan, Alamgir N and Sulochanamma, G. and Borse, B. B. (2015) Effect of Types of Extractions on Antioxidant Activity of Varieties of Black Teas from India. Journal of Experimental Biology and Agricultural Sciences, 3 (1). pp. 37-43.

Hafeeza, Khanum and Sheema, Faiza and Sulochanamma, G. and Borse, B. B. (2017) Quality, antioxidant activity and composition of Indian black teas. Journal of Food Science and Technology, 54 (5). pp. 1266-1272. ISSN 0022-1155

Harish Babu, B. (2017) Study on Natural Preservatives on Shelf Life Extension of Fish Fillet. [Student Project Report] (Submitted)

Hasan, S. B. and Deo, P. G. and Majumder, S. K. (1983) Decamethrin residues from tea leaves and their toxicity to houseflies. Journal of Food Science and Technology, 20. pp. 185-187.

Hiral Chomal, G (2023) Fermentation of tea by probiotic cultures. [Student Project Report] (Submitted)

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Jagannatha Rao, K. S. (1994) Aluminium content in tea leaves and in differently prepared tea infusions. Nahrung, 38 (5). 533-537, 16 ref..

Jayalakshmi, R. (1979) Studies on tea processing : Solubilisation of tea-cream using microbial tannase. [Student Project Report] (Submitted)

Jenuswamy, M. Rao and Natarajan, C. P. and Seshadri, R. (1987) A Study on the Occurrence of n-Triacontanol, A Plant Growth Regulator, in Tea. Journal of the Science of Food and Agriculture, 39. pp. 95-99.

Jony Blessing Manoj, J. (2014) Influence of Water Quality on the Characteristics of Green Tea Infusion. [Student Project Report] (Submitted)

Josen, George (1981) Studies in tea processing : Thermal processing in green tea. [Student Project Report] (Submitted)

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Kalai Selvi, I. (2020) Tea catecins and preparation of their mineral complexes useful as micronutrient supplements. Doctoral thesis, University of Mysore.

Kalaiselvi, I. and Rajalakshmi, P. and Pushpa, S. Murthy and Nagarajan, S. (2019) Enhanced bioaccessibility of green tea polyphenols and lipophilic activity of EGCG octaacetate on gram-negative bacteria. LWT - Food Science and Technology, 105. pp. 103-109. ISSN 0023-6438

Kanak, Netam (2013) Novel Biochemical Profiling and application of Green Tea. [Student Project Report] (Submitted)

Kanak, Netam (2012) Recent advances in Green Tea processing, profiling and value addition. Masters thesis, University of Mysore.

Kavitha, K.G. and Prateek, Samrat and Santosh, Kumar (2004) Development Of Embedded System For Quality Assessment Of Tea. [Student Project Report]

Khushboo, Bhura (2017) Production and Studies on Kombucha. [Student Project Report] (Submitted)

Kumar, V. (1979) Thermal processing in tea. [Student Project Report] (Submitted)

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Lisa, M. (2004) Studies On Enzymatic Methods For The Improvement Of Quality Of Tea. [Student Project Report] (Submitted)

Loknath, Sharma (1969) Polyphenols in tea. Masters thesis, Central Food Technological Research Institute.

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Mahendra Kumar, Joshi (1997) Determination of C6 flavourants in black tea. [Student Project Report] (Submitted)

Mahendra Kumar, Joshi (1997) Development of green note in black tea. Masters thesis, Central Food Technological Research Institute.

Majumder, S. K. and Natarajan, C. P. and Bhatia, D. S. (1962) Some aspects of pesticide residues in tea. UPASI Tea Science Department Bulletin, 21. pp. 28-30.

Mamatha, S. and Nandini, N. and Rekha, M. N. and Suma Rani, G. (2007) Biosensor Based Assesment of Tea Quality. [Student Project Report]

Manmohan, Lazar (1997) Development of granulated instant tea. [Student Project Report] (Submitted)

Manmohan, Lazar (1996) Pesticide residue in tea. Masters thesis, Central Food Technological Research Institute.

Mayurnathan, P. S. and Gopalan, K. K. (1965) Reaction of amino acids and tea quinones. Journal of Food Science and Technology, 2. pp. 1-3. ISSN 0022-1155

Minakshi, Sharma (1996) Green tea and its pharmacological properties. Masters thesis, Central Food Technological Research Institute.

Minakshi, Sharma (1996) Studies on canned tea beverage. [Student Project Report] (Submitted)

Mr, Laldanmawia (2016) Evaluation of green tea extract as a natural preservative for meat. [Student Project Report] (Submitted)

Ms., Aakriti (2015) Extraction and purification of major green tea catechins. Masters thesis, University of Mysuru.

Ms., Aakriti (2016) Extraction of major catechins from green tea. [Student Project Report] (Submitted)

Ms., Rashmi (2016) Characterization of Tea Extract with FOS. [Student Project Report] (Submitted)

Murugesh, C. S. (2019) Athermal Extraction and Membrane Clarification of Green Tea Extracts. Doctoral thesis, AcSIR.

Murugesh, C. S. and Manoj, J. B. and Haware, D. J. and Ravi, R. and Subramanian, R. (2017) Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40. pp. 1-10.

Murugesh, C. S. and Rastogi, N. K. and Subramanian, N. (2018) Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds. Innovative Food Science & Emerging Technologies, 50. pp. 207-216. ISSN 1466-8564

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Nagalakshmi, S. and Seshadri, R. (1983) A study of nitrogenous constituents of tea cream. Journal of Food Science and Technology, 20 (5). 243-244, 12 ref..

Nagalakshmi, S. and Jayalakshmi, R. and Seshadri, R. . (1985) Approaches to decreaming of black tea infusions by solvent decaffeination and tannase treatment. Journal of Food Science and Technology, 22 (3). 198-201, 16 ref..

Nagalakshmi, S. and Ramaswamy, M. S. and Natarajan, C. P. and Seshadri, R. (1984) The role of added carbohydrates in tea 'cream' solubilisation. Food Chemistry, 13 (1). 69-77, 12 ref..

Nagalakshmi, S. and Seshadri, R. (1986) Quality control parameters in instant tea processing. Indian Food Industry, 5 (1). 13-20, 25 ref..

Naik, J. P. and Nagalakshmi, S. (1997) Determination of caffeine in tea products by an improved high-performance liquid chromatography method. Journal of Agricultural and Food Chemistry, 45 (10). 3973-3975, 11 ref..

Narayan, M. S. and Bhattacharya, K. R. and Dhanaraj, N. and Seshadri, R. (1988) Free and bound triacontanol in tea leaves. Journal of the Science of Food and Agriculture, 43 (3). pp. 229-233.

Natarajan, C. P. (1960) Recent advances in chemistry and technology of coffee and tea. Annual Review of Food Technology, 1. pp. 100-121.

Natarajan, C. P. (1959) Recent researches on coffee and tea in India. Food Science, 8. pp. 294-298.

Natarajan, C. P. and Anandaraman, S. and Shankaranarayana, M. L. (1975) Tea flavour. Journal of Scientific and Industrial Research, 34. pp. 282-293.

Natarajan, C. P. and Bhatia, D. S. (1962) Soluble tea. UPASI Tea Science Department Bulletin, 21. pp. 24-27.

Natarajan, C. P. and Bhatia, D. S. (1961) Some aspects of tea research in progress at the CFTRI. UPASI Tea Science Department Bulletin, 20. pp. 55-60.

Natarajan, C. P. and Chandrasekhara, N. and Bhatia, D. S. (1959) Fractionation of nitrogenous components in black tea. Food Science, 8. pp. 390-391.

Natarajan, C. P. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the brewing of tea. Food Science, 11. pp. 321-332.

Nirupama, J. (2006) Studies on the Effect of Brewing Temperature on Caffeine release from Coffee and Tea. [Student Project Report]

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Panda, Maruti Prasad (2007) Recent Trends in High Impact Value Addition in Tea. [Student Project Report]

Pansare Vedant, Chhagan (2022) Development of Formulation for Instant Masala Tea Premix. [Student Project Report] (Submitted)

Pasrija, D. and Anandharamakrishnan, C. (2015) Techniques for Extraction of Green Tea Polyphenols: A Review. Food and Bioprocess Technology, 8 (5). pp. 935-950.

Pasrija, D. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT - Food Science and Technology, 64 (1). pp. 289-296.

Prabha, T. N. and Ramakrishna, M. and Patwardhan, M. V. and Raghavendra Rao, M. R. (1981) Studies on immobilization of polyphenoloxidase from tea leaves and mango peel. Indian Journal of Biochemistry and Biophysics, 18 (6). 402-405, 26 ref..

Pravin Vasantrao, Gadkari (2016) Extraction of Catechins from Fresh Tea Leaves and Development of Emulsion. Doctoral thesis, Academy of Scientific and Innovative Research.

Pravin Vasantrao, Gadkari and Manohar, B. (2015) Extraction of catechins from decaffeinated green tea for development of nanoemulsion using palm oil and sunflower oil based lipid carrier systems. Journal of Food Engineering, 147. pp. 14-23.

Pravin Vasantrao, Gadkari and Manohar, B. (2017) Mass Transfer and Kinetic Modelling of Supercritical Co2 Extraction of Fresh Tea Leaves (Camellia Sinensis L.). Brazilian Journal of Chemical Engineering, 34 (3). pp. 799-810.

Pravin Vasantrao, Gadkari and Manohar, B. (2015) Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach. Journal of Food Science and Technology, 52 (12). pp. 8004-8013. ISSN 0022-1155

Pravin Vasantrao, Gadkari and Manohar, B. and Udaya Sankar, K. (2015) Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology. Journal of Food Science and Technology, 52 (2). pp. 720-730.

Pravin Vasantrao, Gadkari and Shashidhar, M. G. and Manohar, B. (2017) Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability. Journal of Food Engineering, 199. pp. 65-76. ISSN 0260-8774

Pravin Vasantrao, Gadkari and Udaya Sankar, K. and Manohar, B. (2014) Catechin concentrates of garden tea leaves (Camellia sinensis L.): extraction/isolation and evaluation of chemical composition. Journal of the Science of Food and Agriculture, 94. pp. 2921-2928.

Pravin Vasantrao, Gadkari (2010) Supercritical Carbon Dioxide Extraction of Green Tea Components. [Student Project Report]

Preethi, B. (2016) Studies on Application of Green Tea (Camellia Sinensis) Extracts for Stability of Sunflower Oil. [Student Project Report] (Submitted)

Prema, Viswanath and Divyashree, K. N. and Hemalatha, Govindegowda and Akshatha, M. Dattatreya (2012) Aflatoxin Determination in Black Tea (Camellia Sinensis) – Status and Development of a Protocol. Journal of Food Safety, 32. pp. 13-21.

Priya, Thomas (1995) Flavour quality of tea, non volatile constituents and colouring pigments. Masters thesis, Central Food Technological Research Institute.

Priya, Thomas (1995) Studies on convenience tea products. [Student Project Report] (Submitted)

Pulak, Sen (1971) Flavour compounds in coffee and tea : A review. Masters thesis, Central Food Technological Research Institute.

R

Ramakrishnan, T. N. and Raghavendra Rao, S. N. and Nambudiri, E. S. and Ramamani, S. and Natarajan, C. P. and Bhatia, D. S. (1962) Chemical composition of market samples of black tea. Food Science, 11. pp. 333-334.

Ramya, K. (1997) Herbal teas. Masters thesis, Central Food Technological Research Institute.

Rani, Amsaraj and Sarma, Mutturi (2024) Classification and quantification of multiple adulterants simultaneously in black tea using spectral data coupled with chemometric analysis. Journal of Food Composition and Analysis (2024), 125. p. 105715.

Rani, Amsaraj and Sarma, Mutturi (2023) Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data. Journal of Food Science and Technology, 60 (5). pp. 1530-1540. ISSN 0022-1155

Rani, Amsaraj and Sarma, Mutturi (2021) Real-coded GA coupled to PLS for rapid detection and quantification of tartrazine in tea using FT-IR spectroscopy. LWT - Food Science and Technology, 139. p. 110583. ISSN 0023-6438

Rosemy Rani, Podha (2018) Spices and herbal instant iced tea. [Student Project Report] (Submitted)

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Sandhya, K. (2011) Effect of tea grade on chemical quality of North Indian Tea. [Student Project Report]

Sanjana Sunil, Sonawane (2022) Profiling of Tea Catechins and Evaluation of Their Derivatives for Antimicrobial Properties. [Student Project Report] (Submitted)

Sarath Babu, V. R. (2007) A Biotechnological Approach for Decaffeination. PhD thesis, University of Mysore.

Sarath Babu, V. R. and Thakur, M. S. and Sanjukta, Patra (2012) Effect of Physicochemical Parameters on Enzymatic Biodecaffeination During Tea Fermentation. Applied Biochemistry and Biotechnology, 166. pp. 112-126. ISSN 0273-2289

Sattigeri, V. D. and Manjunath, M. N. and Nagaraja, K. V. and Krishnamurthy, M. N. and Sandhu, J. S. and Kapur, O. P. (1981) Comparison of methods for determination of iron filings in tea. Indian Food Packer, 35 (6). 37-41, 9 ref..

Selvi, I. K. and Nagarajan, S. (2018) Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis. LWT - Food Science and Technology, 91. pp. 391-397. ISSN 0023-6438

Seshadri, R. and Nagalakshmi, S. and Madhusudhana Rao, J. and Natarajan, C. P. (1986) Utilization of by-products of the tea plant: a review. Tropical Agriculture, 63 (1). 2-6, 44 ref..

Seshadri, R. and Dhanaraj, N. (1988) New hydrophobic lipid interactions in tea cream. Journal of the Science of Food and Agriculture, 45 (1). pp. 79-86. ISSN 0022-5142

Shashi, N. (2001) Select phytochemicals in tea in relation to quality. Masters thesis, Central Food Technological Research Institute.

Shashi, N. (2001) Significance of theanine with respect to quality of black tea. [Student Project Report] (Submitted)

Shivamma, H. R. (2011) Effect of Tea grade on chemical quality of South Indian Tea. [Student Project Report]

Simon, A (1988) Carbonated decaffeinated teas. [Student Project Report] (Submitted)

Simon, A (1987) Decaffeinated teas. Masters thesis, Central Food Technological Reseach Institution.

Sneha, Das (2015) Microwave extraction of catechins from green tea using ionic liquid. [Student Project Report] (Submitted)

Soma, G. and Mahadevamma, S. and Sudha, M. L. (2016) Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits. International Food Research Journal, 23 (6). pp. 2525-2533.

Somvanshi, Pramod Rajaram (2006) Biotransformation Of Catechins And Value Added Products From Tea Wastes. [Student Project Report]

Soumya, V Pundi (2021) Study on Black Tea Mouthfeel Properties by Sensory and Physico-Chemical Methods. [Student Project Report] (Submitted)

Soumya, V Pundi (2021) Tea leaves processing and its quality from consumer perspective. Masters thesis, Central Food Technological Research Institute.

Sruthi, P. S. (2013) Microencapsulation of Green tea polyphenol extract. [Student Project Report] (Submitted)

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Ramakrishnan, T. N. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Gopalan, K. K. (1963) Some observations on the theaflavin gallate and thearubigins of black tea. Indian Journal of Technology, 1. pp. 244-246.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Venkateswara Rao, R. and Nagarajan, R. and Chandrasekhara, N. and Sebastian, J. and Nambudiri, E. S. (1959) Chemical composition of Indian tea. Journal of Institute of Chemists, 31 (4). pp. 167-170.

Subramanian, R. and Chandini, S. Kumar and Pankaj, Sharma (2014) Membrane Clarification of Tea Extracts. Critical Reviews in Food Science and Nutrition, 54. pp. 1151-1157.

Sucharita, Mishra (2018) Determination of heavy metals (Pb, Cd, Mn, Zn and Cu) in Green tea leaves and their infusions. [Student Project Report] (Submitted)

Sudarshanna, Kar (2015) Encapsulation of Polyphenol compound of green tea. [Student Project Report] (Submitted)

Sudeendra, U.R. (2003) Utilization Of Banji Tea Leaves for Value Addition. [Student Project Report]

Sujith Kumar, P. V. (2010) Role of Specific Enzymes in Biosensor for Tea Analysis. PhD thesis, University of Mysore.

Sujith Kumar, P. V. and Shabana, Basheer and Ravi, R. and Thakur, M. S. (2011) Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols. Journal of Food Science and Technology, 48 (4). pp. 440-446.

Sukanya, Mam (2016) Flavoured Black Tea Concentrate. [Student Project Report] (Submitted)

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Thippeswamy, R. and Mallikarjun Gouda, K. G. and Devavratha, H. Rao and Asha, M. (2006) Determination of Theanine in Commercial Tea by Liquid Chromatography with Fluorescence and Diode Array Ultraviolet Detection. Journal of Agricultural and Food Chemistry, 54. pp. 7014-7019.

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Umesh Kumar, Roy (2004) Biotransformation Of Tea Polyphenols To Value Added Products. [Student Project Report]

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Varadarajan, T. K. (1980) Studies on malted tea beverage. [Student Project Report] (Submitted)

Varadharajan, T. K. and Nagalakshmi, S. and Seshadri, R. (1985) A non-conventional beverage based on tea and malt. Journal of Food Science and Technology, 22. pp. 51-53.

Vasanth, Ragavan K. (2008) Biodecaffeination of Tea. [Student Project Report]

Vasundara, Sharma (2006) Effect of milk and sugar addition on antioxidant activity of black tea. [Student Project Report] (Submitted)

Vasundara, Sharma (2006) Overview on biological activities of black tea. Masters thesis, Central Food Technological Research Institute.

Vasundhara, Sharma and Jagan Mohan Rao, L. (2009) A Thought on the Biological Activities of Black Tea. Critical Reviews in Food Science and Nutrition, 49. pp. 379-404.

Vasundhara, Sharma and Vijay Kumar, H. and Jagan Mohan Rao, L. (2008) Influence of milk and sugar on antioxidant potential of black tea. Food Research International, 41 (2). pp. 124-129.

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Yuko, T. I. and Jun, W. and Masao, G. and Jagan Mohan Rao, L. and Ramalakshmi, K. (2012) Antioxidant Potential of Green and Black Teas of Selected South India Cultivars. JARQ, 46 (1). 81-87 .