Items where Subject is "600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes"

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Aanchal, Singh (2019) Study on Preparation of Flavoured Water. [Student Project Report] (Submitted)

Abraham, K. O. (1976) Studies on sulphur flavour constituents in asafoetida and the alliums. Doctoral thesis, Central Food Technological Research Institute.

Abraham, K. O. and Sastry, L. V. L. and Natarajan, C. P. (1972) Fruit flavours. Indian Food Packer, 26 (4). 13-23, 121 ref..

Abraham, K. O. and Sastry, L. V. L. and Natarajan, C. P. (1973) Fruit flavours. International Bottler and Packer, 47 (7). 45-46, 48, 50, 52, 54.

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)

Agrawal, R. and Deepika, N. U. and Joseph, R. (1999) Strain improvement of Aspergillus sp. and Penicillium sp. by induced mutation for biotransformation of alpha-pinene to verbenol. Biotechnology and bioengineering, 63 (2). pp. 249-52. ISSN 0006-3592

Agrawal, R. and Mohanty, B. and Singh, N. S. and Patwardhan, M. V. (1991) Parameters affecting allicin formation as a secondary metabolite by static cultures of Allium sativum. Journal of the Science of Food and Agriculture, 57 (2). 155-162, 15 ref..

Akshay Sayaji, Bhosale (2021) Novel Spice Food Flavourings: Science and Technology. [Student Project Report] (Submitted)

Aleena, Johny (2022) Stabilization and Analysis of Spice Flavorants in Food Products. [Student Project Report] (Submitted)

Amarjeet, Kumar and Kudachikar, V. B. (2020) Efficacy of aroma compounds for postharvest management of mango anthracnose. Journal of Plant Diseases and Protection, 127. pp. 245-256.

Amudha, Senthil and Bhat, K.K. (2011) Best Estimated Taste Detection Threshold for Cardamom (Elettaria Cardamomum Maton) Aroma in Different Media. Journal of Sensory Studies, 26 . pp. 48-53.

Anagha, Sajeev (2022) Newer approaches for the Isolation of flavorants from Decalepis hamiltonii Wight & Arn. [Student Project Report] (Submitted)

Anuja Anandkumar, Naidu (2021) Extraction of Essential Oil from Curcuma Longa and its Allied Applications as Flavoured Drinking Water. [Student Project Report] (Submitted)

Anupama, Kamath and Asha, M. R. and Ravi, R. and Shanthi, Narasimhan. and Rajalakshmi, D. (2001) Comparative study of odour and GC-olfactometric profiles of selected essential oils. Flavour and Fragrance Journal, 16 (6). 401-407, 13 ref..

Anuradha, K. and Madhava Naidu, M. and Sai Manohar, R. and Indiramma, A. R. (2010) Effect of vanilla extract on radical scavenging activity in biscuits. Flavour and Fragrance Journal, 25. pp. 488-492.

Anuradha, K. (2008) Studies on the Preparation of Natural Vanilla Flavoured Biscuits. [Student Project Report]

Apoorva, Namburi (2021) Studies on Synthesis of a Flavoring Molecule from a Halomonas Strain. [Student Project Report] (Submitted)

Appala Murthy, Manyala (1980) Role of microbial enzymes in the flavor development in foods. Masters thesis, Central Food Technological Research Institute.

Archana, B.S. (2008) Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa. [Student Project Report]

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Bera, M. B. (1978) Flavour components in soybean products. Masters thesis, Central Food Technological Research Institute.

Bettadaiah, B. K. and Srinivas, P. (2003) An Expedient Synthesis of Allylic/Secondary Bromides from Dehydration of Tertiary-b-bromo Alcohols. Synthetic Communications, 33 (20). pp. 3615-3620.

Bettadaiah, B. K. and Gurudutt, K. N. and Srinivas, P. (2003) Ultrasound-Assisted Nucleophilic Substitution Reaction of t-Alkyl Halides with Zinc and Titanium Thiocyanate. Synthetic Communications, 33 (13). pp. 2293-2299.

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

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Chandan, Muddahally Naganna and Yogendra Prasad, K. and Mahendra, V. P. and Ganesan, P. and Ravi, Kumar (2023) Vanillic acid potentiates insulin secretion and prevents pancreatic β‑cells cytotoxicity under H2O2‑induced oxidative stress. Molecular Biology Reports, 50. pp. 1311-1320. ISSN 0301-4851

Chandra Sekhar, Kanigelpulia (1996) Thermally generated food flavours. Masters thesis, Central Food Technological Research Institute.

Chandrasekhar, Kanigelpula (1997) Studies on flavour of basmati rice samples. [Student Project Report] (Submitted)

Chaudhari, S. S. (1985) Studies on flavour volatiles of coriander leaf. [Student Project Report] (Submitted)

Chauhan, A. S. and Ramteke, R. S. and Ramanna, K. V. R. (1999) Mangosteen (Garcinia mangostana Linn.): A highly flavoured tropical fruit. Beverage and Food World, 26 (4). pp. 27-30.

Chitra, Nair (2002) Enzymatic extraction of flavor and colour. Masters thesis, Central Food Technological Research Institute.

Chitra, Nair (2002) Enzymatic extraction of flavourant from cumin. [Student Project Report] (Submitted)

Chokkalingam, A. (1983) High pressure extraction of food flavours and spices by super critical carbon dioxide. Masters thesis, Central Food Technological Research Institute.

Chowdary, G. V. and Ramesh, M. N. and Prapulla, S. G. (2000) Enzymic synthesis of isoamyl isovalerate using immobilized lipase from Rhizomucor miehei: a multivariate analysis. Process Biochemistry, 36. pp. 331-339.

Chowdary, G. V. and Ramesh, M. N. and Prapulla, S. G. (2000) Enzymic synthesis of isoamyl isovalerate using immobilized lipase from Rhizomucor miehei: a multivariate analysis. Process Biochemistry, 36 (4). 331-339, 21 ref..

Christeena, Rashmi (2007) Elicitation of pungency & colour profile in fruits of capsicum spp. [Student Project Report]

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Damodharan, S. (1975) Studies on flavor of radish. [Student Project Report] (Submitted)

Deepika, V. (2018) Stress induced differential expression of flavour metabolite pathway gene in swallow root. [Student Project Report] (Submitted)

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..

Dhanya, R. Nair (2006) Extraction of Flavour Active Compounds From Shrimp(Metapenaeus Monoceros) Bio-Waste. [Student Project Report]

Dhanyashree, N. (2007) Rapid Curing Of Green Vanilla Beans Using Enzymes. [Student Project Report]

Duppeti, Haritha (2023) Characterization of flavor compounds from the shrimp Litopenaeus vannamei. Doctoral thesis, Central Food Technological Research Institute.

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Fabrice Bruno, Siewe and Calister Wingang, Makebe and Wiyeh Claudette Bakisu, Muala and Alphonse, Laya and Ndip Raymond, Nkongho and Majory, O. Meliko and Tanaji, G. Kudre and Bhaskar, N. (2024) Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings. Food Bioscience, 58. p. 103627.

Fulpatil, Sarala P (1993) Recent developments in fruit aroma research. Masters thesis, Central Food Technological Research Institute.

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General, T. and Mamatha, V. and Divya, V. and Anu Appaiah, K. A. (2009) Diversity of yeast with β -glycosidase activity in vanilla (Vanilla planifolia)plant. Current Science, 96 (11). pp. 1501-1505.

George, J. (2002) Identification of food flavouring constituents by gas chromatography mass spectroscopy (GCMS) from microbial biotransformation of low cost terpene substrates in aspergillus niger and pseudomonas putida. [Student Project Report] (Submitted)

Giridhar, P. and Rajasekaran, T. and Nagarajan, S. and Ravishankar, G. A. (2004) Production of 2-hydroxy-4-methoxybenzaldehyde in roots of tissue culture raised and acclimatized plants of Decalepis hamiltonii Wight & Arn., an endangered shrub endemic to Southern India and evaluation of its performance vis-a-vis plants from natural habitat. Indian Journal of Experimental Biology, 42 (1). pp. 106-10. ISSN 0019-5189

Govindarajan, V. S. and Mathew, A. G. (1965) Anthocyanidin from leucoanthocyanidin. Phytochemistry, 4. pp. 985-988.

Govindarajan, B. and Govindarajan, V. S. (1979) Evaluation of spices and oleoresins. VIII. Improved separation and estimation of pungent and related components of ginger by thin-layer chromatography. Journal of Food Quality, 2 (3). 205-217, 18 ref..

Gurudutt, K. N. and Sanjay, Rao and Srinivas, P. (1992) Stereospecific synthesis of trans-beta-terpineol. Flavour and Fragrance Journal, 7 (6). 343-345, 11 ref..

Gurudutt, K. N. and Sanjay, Rao. and Srinivas, P. and Srinivas, S. (1997) Simple synthetic protocols for tertiary alkyl and allyl thiols. Indian Journal of Chemistry, 36B (12). pp. 1169-1171.

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Hari Krishna, S. (2001) Lipase-catalyzed synthesis of flavour esters. Doctoral thesis, Central Food Technological Research Institute.

Hari Krishna, S. and Divakar, S. and Prapulla, S. G. and Karanth, N. G. (2001) Enzymatic synthesis of isoamyl acetate using immobilized lipase from Rhizomucor miehei. Journal of biotechnology, 87 (3). pp. 193-201. ISSN 0168-1656

Hari Krishna, S. and Manohar, B. and Divakar, S. and Prapulla, S. G. and Karanth, N. G. (2000) Optimization of isoamyl acetate production by using immobilized lipase from Mucor miehei by response surface methodology. Enzyme and microbial technology, 26 (2-4). pp. 131-136. ISSN 0141-0229

Hari Krishna, S. and Prapulla, S. G. and Karanth, N. G. (2000) Enzymatic synthesis of isoamyl butyrate using immobilized Rhizomucor miehei lipase in non-aqueous media. Journal of Industrial Microbiology and Biotechnology, 25. pp. 147-154.

Hari Shankar, Kumar (2004) Development of a simple chromatographic method for determination of (-) -menthol in chewing products. [Student Project Report] (Submitted)

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition.

Harsh Pal, Bais and Dattatreya, B. S. and Ravishankar, G. A. (2003) Production of volatile compounds by hairy root cultures of Cichorium intybus L under the influence of fungal elicitors and their analysis using solid-phase micro extraction gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture, 83. pp. 769-774.

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Jacob John, P. (1980) Roasting studies with respect to flavour development in cocoa beans. [Student Project Report] (Submitted)

Jagadesh, K (1989) Flavour extractives from celery seeds. [Student Project Report] (Submitted)

Jagadesh, K (1988) Flavour extractives from minor spices. Masters thesis, Central Food Technological Research Institute.

Jagadish, R. S. and Baldev, Raj and Asha, M. R. (2009) Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging. Journal of Applied Polymer Science, 113. pp. 3732-3741.

Jaganmohan Rao, L. and Nagarajan, S. and Gurudutt, K. N. (1999) Aroma chemicals by direct hydration/etherification of olefins: an industrial approach. Journal of Scientific and Industrial Research, 58 (9). 692-693 ; 4 ref..

Jaganmohan Rao, L. and Meenakshi, Singh and Raghavan, B. and Abraham, K. O. (1998) Rosemary (Rosmarinus officinalis L.): impact of drying on its flavor quality. Journal of Food Quality, 21 (2). 107-115, 17 ref..

James Bound, D. and Bettadaiah, B. K. and Srinivas, P. (2013) Microwave-Assisted Synthesis Of Alkyl Thiocyanates. Synthetic Communications, 43. pp. 1138-1144.

Joseph, A. (1971) Flavor nucleotides. Masters thesis, Central Food Technological Research Institute.

Jyothi, S (1996) Extraction of flavouring principle from pepper using different solvents. [Student Project Report] (Submitted)

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Kajal, Debnath (1994) Lipase mediated synthesis of flavour esters. [Student Project Report] (Submitted)

Kajal, Debnath (1993) Lipases in flavour research. Masters thesis, Central Food Technological Research Institute.

Kalai Selvan, P. (1976) The chemistry of flavour compounds in tropical spices. Masters thesis, Central Food Technological Research Institute.

Kamireddy, Kiran (2017) Studies on Biosynthetic Pathway of a Flavour Metabolite 2-Hydroxy-4-Methoxy Benzaldehyde Production in Tubers of Decalepis hamiltonii. Doctoral thesis, Academy of Scientific and Innovative Research.

Kamireddy, Kiran and Priyanka, P. Sonbarse and Shashank, K. Mishra and Lalit, Agrawal and Puneet, S. Chauhan and Charu, Lata and Giridhar, P. (2021) Proteomic approach to identify the differentially abundant proteins during flavour development in tuberous roots of Decalepis hamiltonii Wight & Arn. 3 Biotech, 11. p. 173.

Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1959) Application of thiobarbituric acid method to the estimation of vanilla in vanilla essence. Journal of Scientific and Industrial Research, 18C. pp. 235-236.

Kavitha, S. and Modi, V. K. (2007) Effect of water activity and temperature on degradation of 5'-inosine monophosphate in a meat model system. LWT - Food Science and Technology, 40 (7). pp. 1280-1286.

Khettry, A. K. and Pruthi, J. S. and Girdhari, Lal. (1954) Aromatic principles in apples and pineapples. Chemical Age of India, 5 (3). pp. 7-16.

Kiran, K. and Priyanka, P. S. and Veeresh, Lokesh and Nandini, P. Shetty and Giridhar, P. (2018) Expression profile of phenylpropanoid pathway genes in Decalepis hamiltonii tuberous roots during flavour development. 3 Biotech, 8. pp. 1-11.

Krishna Kumar, H. M. (1985) Cocoa, volatile flavours. Masters thesis, Central Food Technological Research Institute.

Krishnamachari, N. S. (1979) Techniques of isolation and concentration of food flavour volatiles. Masters thesis, Central Food Technological Research Institute.

Krishnamurthy, M. N. (1970) Pungent principle and pigments of chillies. Masters thesis, Central Food Technological Research Institute.

Kuriachen, V.P (2006) Solid Phase Microextraction in Flavour Analysis with Special Reference to Spices and Herbs. [Student Project Report]

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Latha, Ramadas (1986) Environmental factors influencing fish flavour. Masters thesis, Central Food Technological Research Institute.

Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Ananthakrishna, S. M. (1969) A note on the fragrance of two Indian flowers. Perfumery and Essential Oil Records, 60 (1). pp. 23-24.

Lijiyamol Roy, P (2023) Studies on the isolation and analysis of annatto seed oil. [Student Project Report] (Submitted)

Linda Diaz, Balbontin (1972) Aroma of vegetables : A review of significant compounds. Masters thesis, Central Food Technological Research Institute.

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Mahendar Singh, Jakhar (2010) Characterization flavour profile of selected coffee blends by multivariate analysis. [Student Project Report] (Submitted)

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

Mathew, A. G. and Lewis, Y. S. and Krishnamurthy, N. and Nambudiri, E. S. (1971) Capsaicin. Flavour Industry, 2 (12). 691 & 693-695, 82 ref..

Mathew, A. G. and Nambudiri, E. S. and Ananthakrishna, S. M. and Krishnamurthy, N. and Lewis, Y. S. (1971) An improved method for estimation of capsaicinin capsicum oleoresin. Laboratory Practice, 20. pp. 856-858.

Meera, Srinivasan (1993) Biotransformation of terpenoids to food flavors and aroma. Masters thesis, Central Food Technological Research Institute.

Moleyar, V. and Narasimham, P. (1988) Fungitoxicity of binary mixtures of citral, cinnamic aldehyde, menthol and lemon grass oil against Aspergillus niger and Rhizopus stolonifer. Lebensmittel Wissenschaft und Technologie, 21 (2). pp. 100-102. ISSN 0023-6438

Monika, Verma (2002) Studies on encapsulation of flavour and fragrance materials. [Student Project Report] (Submitted)

Mr, Ramakrishna (1996) Recent developments in supercritical gas extraction of flavours and foods. Masters thesis, Central Food Technological Research Institute.

Mr, Sjaifullah (1969) Study of flavor components of shrimp : The role of Amino acid in shrimp flavor. Masters thesis, Central Food Technological Research Institute.

Mr., Hariom and Shyamala, B. N. and Prakash, M. and Bhat, K. K. (2006) Vanilla flavor evaluation by sensory and electronic nose techniques. Journal of Sensory Studies, 21. pp. 228-239.

Mr., Ram Krishna (1996) Recent Developments in Supercritical Gas Extraction of Flavours and Foods. [Student Project Report]

Ms., Bhagya (1977) Detection of capsaicin in adulterated ginger oleoresin. Journal of Food Science and Technology, 14 (4). 176-177, 5 ref.. ISSN 0022-1155

Muktha, R. (2021) Allyl Organic Functional Motifs as Key Food Flavours from Natural and Synthetic Origin. Masters thesis, Central Food Technological Research Institute.

Muktha, R. (2021) Synthesis and characterization of allyl-esters of aliphatic acids with special reference to flavour interest. [Student Project Report] (Submitted)

Murthy, P. V. K. (1991) Studies on aroma recovey from fruit juice and pulp. [Student Project Report] (Submitted)

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Nambudiri, E. S. and Mathew, A. G. and Krishnamurthy, N. and Lewis, Y. S. (1975) Quantitative determination of the pungent principle in ginger. International Flavours and Food Additives, 6 (2). 135-137, 6 ref..

Nandini, J. (2015) Isolation of Cardamom Flavor Fraction and its Bioactivity Studies. [Student Project Report] (Submitted)

Nandini, K. (2017) Synthesis of flavors and glycerolipids via β– substituted alcohols. Doctoral thesis, University of Mysuru.

Nanishankar, V. Harohally and Chris, Cherita and Praveena, Bhatt and Anu Appaiah, K. A. (2017) Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes. Journal of Agricultural and Food Chemistry, 65. pp. 8773-8778. ISSN 0021-8561

Narayana Rao, M. and Swaminathan, M. (1955) Monosodium glutamate - a versatile seasoning and flavouring agent for processed foods. Bulletin of Central Food Technological Research Institute, 4. pp. 137-139.

Narayanan, C. S. and Natarajan, C. P. (1977) Improvement in the flavour quality of (cardamom) oil from cultivated Malabar type cardamom grown in Karnataka State. Journal of Food Science and Technology, 14 (5). 233-234, 8 ref..

Narayanan, K. M. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1957) Effect of vanillin on stability of vegetable shortening. Food Science, 6. pp. 245-248.

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

Nazhat ul, Ainn. and Rama, Premanath and Renu, Agrawal (2002) Recovery of High Valued Food Flavouring Compounds, Verbenol and Verbenone as Microbial Biotransformed Products from Alpha Pinene Admixture Using Aspergillus Niger. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 4 (2). pp. 265-269.

Nazhat-Ul, Ainn (2001) Studies on biotransformation of terpenes to food flavourants. Doctoral thesis, Central Food Technological Research Institute.

Neelam, Thakur (2018) Isolation, Extraction, Characterization of Mahua (Madhuca longifolia) Flavor for Application in Food System. [Student Project Report] (Submitted)

Neethi, S. (2013) Chemistry and synergy of flavours and lipids. Masters thesis, University of Mysore.

Nidhi, Singh and Sudha, M. L. (2023) Natural food flavours: a healthier alternative for bakery industry—a review. Journal of Food Science and Technology. ISSN 0022-1155

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Oza Saloni, Bharat (2016) Word Appellation for the Blending of Wines. Masters thesis, University of Mysuru.

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Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1961) Role of mandarin oil in the development of off-flavour in orange squash. Food Science, 10. pp. 367-372.

Patil Arvind, Balasaheb (1990) Physical and chemical investigations on the seed of bunium persicum B. Fedtsch. [Student Project Report] (Submitted)

Patric, Tauro. and Ramachandra Rao, T. N. and Johar, D. S. and Sreenivasan, A. (1963) Studies on microbial production of glutamic acid. Food Science, 12. pp. 263-266.

Pattabhiraman, T. R. and Rao, P. and Sastry, L. V. L. (1968) Preliminary studies on the preparation of odour concentrates and identification of odorous ingredients in mango and guava. Perfumery and Essential Oil Record, 59 (10). 733-36, 8 ref..

Pattabhiraman, T. R. and Sastry, L. V. L. and Abraham, K. O. (1969) Preparation of odour concentrates and identification of odorous ingredients in mango and guava. II. Perfumery and Essential Oil Record, 60 (6). 233-38, 8 ref..

Pavani, U. (2019) Study on cryogrinding of selected seed spices and its effect on their flavour profile. [Student Project Report] (Submitted)

Pillai Aparna, Ajaykumar (2023) Extraction and characterization of oleoresin from Allspice (Pimenta dioica L) leaves. [Student Project Report] (Submitted)

Piyanka, Dutta (1995) Flavours for carbonated beverage : Recent development. Masters thesis, Central Food Technological Research Institute.

Powar Sahadeo, M (1990) Production of flavour compounds by plant cell culture methods with special reference to menthol and capsaicinoids. [Student Project Report] (Submitted)

Powar Sahedeo, M (1989) Biotechnological applications for flavour production. Masters thesis, Central Food Technological Research Institute.

Prabha, T. N. and Narayanan, M. S. and Patwardhan, M. V. (1990) Flavour formation in callus cultures of guava (Psidium guava) fruit. Journal of the Science of Food and Agriculture, 50 (1). 105-110, 10 ref..

Prabhakara Rao, P. G. and Ramalakshmi, K. and Raghavan, B. and Abraham, K. O. (1995) Detection and quantification of added flavours in flavoured roasted and ground coffee. Indian Coffee, 59 (9). pp. 3-7. ISSN 0006-3002

Prabhamani, J. M. P. (1982) Flavor legislation. Masters thesis, Central Food Technological Research Institute.

Pradeep, Matam and Giridhar, P. (2017) Arbuscular Mycorrhizal Fungi Promote Enhanced Growth, Tuberous Roots Yield and Root Specific Flavour 2-Hydroxy-4-Methoxybenzaldehyde Content of Decalepis Hamiltonii Wight & Arn. Acta Scientiarum Polonorum Hortorum Cultus, 16 (2). pp. 3-10.

Pradeep, Matam and Giridhar, P. and Nandini, P. Shetty (2017) Enhanced production of vanillin flavour metabolites by precursor feeding in cell suspension cultures of Decalepis hamiltonii Wight & Arn., in shake flask culture. 3 Biotech, 7. pp. 1-9.

Prahallad, Kr. Patel (1996) "Menthol" the main constituent of mint flavour. Masters thesis, Central Food Technological Research Institute.

Prakash, V. (2001) Why can't India bea world leader in flavours and fragrances by 2007? Fafai Journal, 3. pp. 11-15.

Pramila Rao, P. and Soundar, Divakar (2002) Response surface methodological approach for Rhizomucor miehei lipase-mediated esterification of alpha-terpineol with propionic acid and acetic anhydride. World Journal of Microbiology and Biotechnology, 18 (4). 341-345, 13 ref..

Prapulla, S. G. (1996) Studies on microbial flavour production. Doctoral thesis, Central Food Technological Research Institute.

Preethi, K (2024) Elucidation of major sequences of the phenylpropanoid pathway genes associated with vanillin flavour production in the tubers of asclepiadaceae plants. [Student Project Report] (Submitted)

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

Priya Darshini, M. J. (2018) Characterisation of cinnamon varieties and development of shelf stable flavoured water. [Student Project Report] (Submitted)

Pruthi, J. S. (1958) Flavour restoration in Valencia orange concentrate with orange oil and juice. Indian Food Packer, 12 (12). pp. 7-10.

Pruthi, J. S. and Sathyanarayana Rao, N. S. and Girdhari, Lal. (1959) Flavour restoration in mandarin orange concentrate with orange oil. Indian Perfumer, 3. pp. 1-4.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder. Current Science, 28. pp. 403-404.

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

Pushpa, S. Murthy and Sneha, H. P. and Basavaraj, K. and Kusumotoc, Ken-Ichi (2019) Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases. LWT - Food Science and Technology, 113. pp. 1-12.

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Radhika, S (1993) Processing and flavour composition of herbs. Masters thesis, Central Food Technological Research Institute.

Raghavan, B. and Abraham, K. O. and Koller, W. D. (1995) Flavour quality of fresh and dried Indian thyme Thymus vulgaris (L.). PAFAI Journal, 17 (4). pp. 9-14.

Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. (1986) Flavour losses during dehydration of garlic and onion. Pafai Journal, 8 (1). pp. 11-15.

Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. and Koller, W. D. (1994) Studies on flavour changes during drying of dill (Anethum sowa Roxb.) leaves. Journal of Food Quality, 17 (6). pp. 457-466.

Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. and Natarajan, C. P. (1979) Asafoetida. V. Asafoetida products and flavour losses during cooking and frying. Indian Food Packer, 33 (3). 11-14, 5 ref..

Raghavan, B. and Rao, L. J. and Singh, M. and Abraham, K. O. (1997) Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.). Nahrung, 41 (3). 159-161, 19 ref..

Rajarathnam, S. and Zakia, Bano. and Berger, R. G. and Drawert, F. (1990) Effect of amendment of the growth substrate on the flavour composition of fruit bodies of Pleurotus flabellatus. Chemie Microbiologie Technologie der Lebensmittel, 12 (5). pp. 145-150.

Ramachandra Rao, S. and Ravishankar, G. A. (2000) Vanilla flavour: production by conventional and biotechnological routes. Journal of the Science of Food and Agriculture, 80. pp. 289-304.

Ramalakshmi, K. and Prabhakara Rao, P. G. and Raghavan, B. and Balasubramanyam, N. (1997) Effect of storage on added flavours in flavoured coffees. Indian Coffee, 61 (4). pp. 2-5.

Ramaswamy, H. S. (1972) Studies on the volatile components of cabbage. Masters thesis, Central Food Technological Research Institute.

Ramaswamy, H. S. (1971) The chemistry of vegetable flavour. Masters thesis, Central Food Technological Research Institute.

Ramesh Rao, R. (1979) Flavour potentiators. Masters thesis, Central Food Technological Research Institute.

Ramteke, R. S. (1987) Characterization and storage behaviour of aroma constituents recovered from tropical fruits. Doctoral thesis, Central Food Technological Research Institute.

Ramteke, R. S. and Eipeson, W. E. and Patwardhan, M. V. (1990) Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps. Journal of the Science of Food and Agriculture, 50 (3). 399-405, 18 ref..

Ramteke, R. S. and Eipeson, W. E. and Patwardhan, M. V. (1981) Natural fruit flavours. A review on tropical fruits. Indian Food Packer, 35 (3). 60-87, 156 ref..

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Shreya, Khalai (2022) The Chemical Structural Influence on the quality of Odour Active Molecules. Masters thesis, Central Food Technological Research Institute.

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Vanlalramchhani, Chhangte (2016) Interaction study of cyclodextrin with flavor. [Student Project Report] (Submitted)

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Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Srinivas, P. (2006) Flavour volatiles of flowers and stalks of Murraya koenigii L. Flavour and Fragrance Journal, 21 (4). pp. 581-584.

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Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.

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