Items where Subject is "600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits"

A

Abhijith, A. (2019) Development of Spray-Dried Solkadhi Powder. [Student Project Report] (Submitted)

Agarwal, P. C. and Pruthi, J. S. (1972) Effect of different methods of dehydration of mandarin orange waste (peel and pomace) on the quality and recovery of pectin therefrom. Indian Food Packer, 26 (2). 9-16, 11 ref..

Agrawal, R. and Patwardhan, M. V. (1993) Production of peroxidase enzyme by callus cultures of Citrus aurantifolia S. Journal of the Science of Food and Agriculture, 61 (3). 377-378, 9 ref..

Aishwarya Babasaheb, Pardhe (2022) Development of Orange Juice Concentrates with Reduced Acidity and Valorization of Orange Peel to Obtain Osmo- Dried Shreds and Nutri Powder. [Student Project Report] (Submitted)

Akshatha, H.S. and Anbarasu, Kumar and Vijay Sukhdeo, Shinde and Muthukumar, S. P. and Vijayalakshmi, G. (2016) Antioxidant effect of Mulberry and Jamun fruit wines by ameliorating oxidative stress in streptozotocin-induced diabetic Wistar rats. Food Function, 7 (10). pp. 4422-4431.

Anandaswamy, B. and Venkatasubbiah, G. (1976) Wooden and corrugated shipping containers for the export of Coorg (mandarin) oranges (Citrus reticulata Blanco). Indian Food Packer, 30 (3). 44-48, 3 ref..

Anitha, D. (2014) Bitter Orange (Citrus aurantium. L.) Juice: Chemistry and Processed Products. [Student Project Report] (Submitted)

Anjana, M. A. (2024) Physico chemical analysis of an instant beverage mix. [Student Project Report] (Submitted)

Apoorva, Shetty (2013) Quantification of Secondary Metabolites in Emblica officinalis seed, pulp and whole fruit. [Student Project Report] (Submitted)

Atul, Malik (1999) A comparative study of intensive sweeteners in a Lime-Lemon flavoured soft beverage. [Student Project Report] (Submitted)

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Balaswamy, K. and Galla Narsing, Rao and Prabhakara Rao, P. G. and Satyanarayana, A. (2018) Preparation of shelf stable sweet chutney from muskmelon (Cucumis melo). Beverage and Food World, 45 (8). pp. 35-38.

Beerh, O. P. and Rane, V. R. (1983) Canning of mandarin orange segments. Indian Food Packer, 37 (6). pp. 25-42.

Beerh, O. P. and Rane, V. R. (1964) Utilization of Rangpur lime. Indian Food Packer, 18 (2). pp. 22-24.

Berry, S. K. (2001) Bitterness in citrus juices: Some solutions. Indian Food Packer, 55 (3). pp. 67-76.

Bhale Rao, S. D. (1993) A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B). Journal of the Science of Food and Agriculture, 63 (1). 91-94, 9 ref..

Bhale Rao, S. D. and Mulmuley, G. V. (1989) Dehydrated citrus pips: A valuable adjunct for dry beverage mixes. Indian Food Packer, 43 (6). pp. 20-23.

Bhalerao, S. D. and Mulmuley, G. V. (1992) Studies of bitterness in orange cultivers. Indian Food Packer, 46 (6). pp. 23-29.

Bhatnagar, H. C. (1967) Development Of Mandarin Orange Processing Industry. Indian Food Packer, 21. pp. 11-17.

Bhatnagar, H. C. and Padival, R. A. and Gopinathan Nair, K. and Narayana, K. (1969) Process for the utilisation of limes (Citrus aurantifolia) for the production of pectin, oil (distilled) and citrates. Indian Food Packer, 23 (6). pp. 46-53.

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Chaliha, B. P. and Barua, A. D. and Gohain, A. and Siddappa, G. S. (1963) Studies on the utilization of Assam lemon-preliminary observations. Indian Food Packer, 17 (3). pp. 5-7.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Studies on the utilisation of Assam oranges. Part I. Recovery of peel oil and its physico-chemical composition. Food Science, 12. pp. 240-243.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Studies on the utilization of Assam oranges. Part 2. Recovery and quality of pectin. Food Science, 12. pp. 243-245.

Chaliha, B. P. and Barua, A. D. and Siddappa, G. S. (1963) Assam lemon as a source of pectin. I. Effect of method of extraction, drying and storage of peel and pomace on the recovery and quality of pectin. Indian Food Packer, 17 (3). pp. 8-14.

Chaliha, B. P. and Barua, A. D. and Siddappa, G. S. (1963) Assam lemon as a source of pectin. Part II. The effect of storage of dried peel and pomace on the recovery and quality of pectin and also stability of the pectin during storage. Indian Food Packer, 17 (4). pp. 4-8.

Chauhan, A. S. and Ramteke, R. S. and Eipeson, W. E. (1998) Properties of ascorbic acid and its applications in food processing: a critical appraisal. Journal of Food Science and Technology, 35 (5). 381-392, many ref..

Chithra, K. (2016) Development of fruit based pasta utilizing pomelo peel. [Student Project Report] (Submitted)

Chumsai Kongp, Anichkul (1975) Pre-cooling, degreening and storage of citrus fruits with particular reference to control of post-harvest spoilage. Masters thesis, Central Food Technological Research Institute.

Chumsai Kongp, Anichkul (1976) Studies on the degreening and storage of limes citrus aurantifolia christm swingle. [Student Project Report] (Submitted)

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Dalal, V. B. and D'Souza, S. and Subramanyam, H. and Srivastava, H. C. (1962) Wax emulsion for extending the storage life of Sathgudi oranges. Food Science, 11. pp. 232-235.

Dalal, V. B. and Subramanyam, H. and D'Souza, S. (1961) Post-harvest fungicidal treatment to control storage diseases in mandarins (Citrus reticulata Blanco). Food Science, 10 (9). pp. 283-286.

Dalal, V. B. and Subramanyam, H. and Srivastava, H. C. (1962) Studies on the effect of repeated wax coatings on the storage behaviour of Coorg oranges (Citrus reticulata Blanco). Food Science, 11. pp. 240-244.

Deb, J. C. and Chandrasekhara, N. (1960) Ascorbic acid concentrate from amla (Phyllanthus emblica Linn). Food Science, 9. pp. 306-307.

Devika, P. (2010) Development of Amla Fortified Processed Products and its Effect on the Quality Characteristics. [Student Project Report]

Dhanalakshmi, A. (2008) Transformations in Quality of Juice from Kinnow Orange, due to Process Conditions. [Student Project Report]

Dharini, Thakkar (2016) Formulation of an Energy Drink Mix. [Student Project Report] (Submitted)

Dhivya Priya, A. (2016) Gastroprotective Compounds from Dietary Source. [Student Project Report] (Submitted)

Divya Prakash, J. and Jamuna, Prakash and Jyothi Lakshmi, A. (2017) Antioxidant properties of fresh and processed Citrus aurantium fruit. Cogent Food and Agriculture, 2. pp. 1-12.

Divya Prakash, J. (2008) Effect of Processing and Storage on Antioxidant Potential of Bitter Orange (Citrus Aurantium). [Student Project Report]

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Ezhilarasi, P. N. (2015) Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability. Doctoral thesis, Central Food Technological Research Institute.

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Geetha, V. (2010) Isolation of Bioactive Compounds from Phyllanthus Emblica (Indian Gooseberry). [Student Project Report]

Girdhari, Lal. and Jain, N. L. (1951) Canning of oranges. Indian Journal of Horticulture, 8 (2). pp. 1-10.

Girdhari, Lal. and Tandon, T. L. and Pruthi, J. S. (1953) Manufacture of Sathgudi orange squash - pilot plant trails. Bulletin of Central Food Technological Research Institute, 2. pp. 283-286.

Gowri, B. S. and Platel, K. and Prakash, J. and Srinivasan, K. (2001) Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses. Nutrition Research, 21 (12). 1483-1492, 15 ref..

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Hemalathaa, R. (2016) Investigation on Development of Beverages from Cape Gooseberry(Physalis Peruviana .L. [Student Project Report] (Submitted)

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Jain, N. L. (1951) Amla (Phyllanthus emblica) syrups and concentrates. Bulletin of Central Food Technological Research Institute, 1. pp. 7-8.

Jain, N. L. and Girdhari, Lal. (1954) Studies on the preparation of amla syrup. Bulletin of Central Food Technological Research Institute, 3. pp. 297-299.

Janhavi, P. and Sindhoora, S. and Muthukumar, S. P. (2020) Bioaccessibility and bioavailability of polyphenols from sour mangosteen (Garcinia xanthochymus) fruit. Journal of Food Measurement and Characterization, 14. pp. 2414-2423.

Jayaprakasha, G. K. and Negi, P. S. and Sikder, S. and Jaganmohan Rao, L. and Sakariah, K. K. (2000) Antibacterial activity of Citrus reticulata peel extracts. Zeitschrift für Naturforschung. C, Journal of biosciences, 55 (11-12). pp. 1030-4. ISSN 0341-0382

Jayaprakasha, G. K. and Sakariah, K. K. (1998) Determination of organic acids in Garcinia cambogia (Desr.) by high-performance liquid chromatography. Journal of Chromatography A, 806 (2). 337-339, 8 ref..

Jayaprakasha, G. K. and Singh, R. P. and Pereira, J. and Sakariah, K. K. (1997) Limonoids from Citrus Reticulata and their Moult Inhibiting Activity in Mosquito Culex Quinquefascia Tus Larvae. Phytochemistry, 44 (5). pp. 843-846.

Jayaprakasha, G. K. and Singh, R. P. and Pereira, J. and Sakariah, K. K. (1997) Limonoids from Citrus reticulata and their moult inhibiting activity in mosquito Culex quinquefasciatus larvae. Phytochemistry, 44 (5). pp. 843-6. ISSN 0031-9422

Jogesh Chandra, Deb (1959) Some investigations on the processing of the Indian gooseberry for ascorbic acid. Masters thesis, Central Food Technological Research Institute.

Johar, D. S. and Anand, J. C. (1952) Nature and prevention of spoilage in amla preserves. Indian Food Packer, 6 (12). pp. 9-11.

K

Kariappa, C. B. and Sathyanarayana Rao, B. A. and Siddappa, G. S. (1966) Studies on the canning of Coorg mandrain orange segments. Journal of Food Science and Technology (India), 3 (3). pp. 101-102.

Kishor Kumar, Agrawal (1982) Crystallized and glaced citrus peels. [Student Project Report] (Submitted)

Kishore, V. (2009) Investigation of Structural and Mineral content changes during the Enzymatic Extraction of Pectin from Orange Rind. [Student Project Report]

Krishnamurthy, G. V. and Giridhar, N. and Satyanarayana, A. and Venkateswata Rao, M. (1990) Studies of commercial utilization of Rangpur limes. Indian Food Packer, 44 (6). pp. 37-41.

Kumar, V. (1978) Sensory quality of citrus products. Masters thesis, Central Food Technological Research Institute.

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Laul, M. S. and Bhale Rao, S. D. and Dalal, V. B. and Amla, B. L. (1972) Effect of fungicides and other treatments on the post-harvest storage of Nagpur mandarin oranges (Citrus reticulata Blanco). Indian Food Packer, 26 (3). pp. 42-49.

Laul, M. S. and Bhale Rao, S. D. and Ramakrishna, S. V. and Dalal, B. V. and Anandaswamy, B. and Amla, B. L. (1976) Effect of some treatments with fungicides and wax emulsion on the storage behaviour of Nagpur mandarin oranges (Ambia) packed in ventilated wooden cases. Indian Food Packer, 30 (3). pp. 31-36.

Lewis, Y. S. and Neelakantan, S. (1964) The real nature of tamarind anthoxanthins. Current Science, 33. p. 460.

Lewis, Y. S. and Neelakantan, S. and Anjanamurthy, C. (1964) Acids in Garcinia cambogia. Current Science, 33. pp. 82-83.

Lucy, Zirsangzuali (1995) Studies on the storage and preservation of orange and chayote. [Student Project Report] (Submitted)

M

Madhavi, D. L. and Chand, N. and Rajalakshmi, D. and Patwardhan, M. V. (1991) Computerized optimization of the relative growth of callus cultures of orange fruit tissues and the study of their biochemical properties. Journal of Experimental Botany, 42 (240). 917-923, 16 ref..

Mahesh, G. and Triveni, Pardhi and Jahnavi, Ravilla and Subhash, Chandra and Sridevi Annapurna, Singh (2022) Citrus nutraceutical eriocitrin and its metabolites are partial agonists of peroxisome proliferator�activated receptor gamma (PPARγ): a molecular docking and molecular dynamics study. Journal of Biomolecular Structure and Dynamics.

Mohammad Ibrahim, M. (1980) Industrial utililzation of lime and lemon. Masters thesis, Central Food Technological Research Institute.

Mohammad Ibrahim, M. (1980) Studies on the development of comminted lime beverage base. [Student Project Report] (Submitted)

Mookerjee, K. K. and Tandon, G. L. and Siddappa, G. S. (1964) Varietal suitability of lemons for making lemon squash. Indian Food Packer, 18 (1). pp. 4-6.

Moorthy, N. V. N. and Kapur, N. S. and Srivastava, H. C. (1962) Role of pre-cooling on the storage behaviour of sweet oranges (Citrus sinensis (Linn) Osbeck). Food Science, 11. pp. 249-251.

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Nanjundaswamy, A. M. and Ramana, K. V. R. and Saroja, Ms. and Setty, G. R. and Moorthy, N. V. N. (1973) Preliminary studies on seasonal variation in juice quality and chemical constituents in the different component parts of the Coorg mandarins. Indian Food Packer, 27 (4). 5-9, 12 ref..

Narsingh, K. L. and Dalal, V. B. and Srivastava, H. C. (1963) Effect of fungicidal wax emulsion on the storage behaviour of green limes (Citrus aurantifolia Swingle). Food Science, 12 (7). pp. 197-199.

Nath, K. (1976) Studies on lyepeeling of orange segments. Masters thesis, Central Food Technological Research Institute.

Nath, N. and Ranganna, S. (1977) Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice. Journal of Food Technology, 12 (4). 411-419, 24 ref..

Nath, N. and Ranganna, S. (1977) Determination of thermal process for canned mandarin orange segments. Journal of Food Science and Technology, India, 14 (3). 113-119, 25 ref..

NeenaLivia, Rodrigues (2016) Isolation, Purification and Characterization of an Anti-Obesity Component from Bitter Orange (Citrus aurantium) Juicy Segments. [Student Project Report] (Submitted)

Negi, P. S. and Jayaprakasha, G. K. (2001) Antibacterial activity of grapefruit ( Citrus paradisi) peel extracts. European Food Research and Technology, 213. pp. 484-487.

Nirmalendu, Bhattacharya (1983) Studies on the efficacy of wax-emulsions on the Wvtr and air-permeability of coated papers and physiological loss in weight of coated oranges. [Student Project Report] (Submitted)

Nitin, R. Sonar and Deependra, Rajoriya and Chetana, R. and Venkatesh Murthy, K. (2020) Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings. Journal of Food Science and Technology, 57 (3). pp. 980-992. ISSN 0022-1155

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Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1980) Cloud stabilization in citrus beverages by low methoxyl pectin. Journal of Food Technology, 15 (1). 25-34, 11 ref..

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1979) Low methoxyl pectins from lime peel. Journal of Food Technology, 14 (4). 333-342, 13 ref..

Padival, R. A. and Bhatnagar, H. C. and Nair, K. G. and Narayana, K. (1971) Preparation of calcium citrate and sodium citrate from limes (Citrus aurantifolia). Journal of Food Science and Technology (Mysore), 8 (3). 110-113, 13 ref..

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of citrus wastes. Indian Food Packer, 13 (6). 7-12, 18.

Prabhakara Rao, P. G. and Usha Kiran, B. and Narsing Rao, G. and Sulochanamma, G. and Srinivasulu, K. and Madhusudhana Rao, D. and Sathiya Mala, K. (2023) Preparation and storage stability of amla (Phyllanthus emblica) based instant pulihora mix - a South Indian traditional food condiment. Croatian Journal of Food Science and Technology, 15 (1). pp. 1-10.

Priyanka, Kethavarappu (2011) Biotransformation of polyphenols in the fermentation of Amla wine. [Student Project Report]

Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)

Priyanka Rose, Mary and Sarma, Mutturi and Mukesh, Kapoor (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids, 122. p. 107100. ISSN 0268-005X

Pruthi, J. S. (1958) Optimal harvest time for Valencia oranges for orange concentrate manufacture. Indian Food Packer, 12 (11). pp. 7-12.

Pruthi, J. S. (1978) Processing technology for Kinnow mandarins. Punjab Horticultural Journal, 18. p. 199.

Pruthi, J. S. and Agarwal, P. C. (1971) Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom. Indian Food Packer, 25 (2). 11-15, 6 ref..

Pruthi, J. S. and Girdhari, Lal (1954) Physico-chemical characteristics of Nagpur orange (Mandarin) oil. Bulletin of Central Food Technological Research Institute, 3. pp. 301-302.

Pruthi, J. S. and Manan, J. K. and Teotia, M. S. (1984) Studies on the utilisation of Kinnow and Malta oranges. Journal of Food Science and Technology, 21 (3). 123-127; 10 ref..

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. (1961) An integrated process for the recovery of essential oil and pectin from mandarin orange waste. Food Science, 10. pp. 372-378.

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 Sathyanarayana Rao, N. S. and Girdhari, Lal. (1960) Some technological aspects of manufacture of mandarin orange concentrate. Food Science, 9. pp. 169-174.

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Rachitha, P. and Krupashree, K. and Renal Antoinette, Lazar and Vijai Kumar, Gupta and Baskaran, Stephen Inbaraj (2023) Attenuation of Hyperlipidemia by Medicinal Formulations of Emblica officinalis Synergized with Nanotechnological Approaches. Bioengineering, 10. p. 64.

Raghuramaiah, B. (1969) Citrus beverages : Manufacture and quality control. Masters thesis, Central Food Technological Research Institute.

Raghuramaiah, B. and Ranganna, S. (1970) Citrus beverages manufacture and quality control. Indian Food Packer, 24 (4). 25-60, 157 ref..

Raj, Nair (1975) Vitamin C enriched candies. [Student Project Report] (Submitted)

Rajni, Padival, A. (1976) Studies on low methoxyl pectins. Doctoral thesis, Central Food Technological Research Institute.

Ramana, K. V. R. and Moorthy, N. V. N. and Radhakrishnaiah Setty, G. and Saroja, S. and Nanjundaswamy, A. M. (1980) Physiological and chemical changes in the developing fruits of Coorg mandarins (Citrus reticulata Blanco). Indian Food Packer, 34 (2). 3-11, 28 ref..

Ramana, K. V. R. and Radhakrishnaiah Setty, G. and Moorthy, N. V. N. and Saroja, S. and Nanjundaswamy, A. M. (1979) Effect of ethephon, benomyl, thiabendazole and wax on colour and shelf-life of Coorg mandarins (Citrus reticulata Blanco). Tropical Science, 21 (4). 265-272, 20 ref..

Ramana, K. V. R. and Ramteke, R. S. and Rajalakshmi, D. (1979) Quality of mandarins grown in different orchards in Coorg. Indian Food Packer, 33 (2). 6-10, 5 ref..

Ramana, K. V. R. and Saroja, S. and Setty, G. R. and Nanjundaswamy, A. M. and Moorthy, N. V. N. (1973) Preliminary studies to improve the quality of Coorg Monsoon Mandarins (Citrus reticulata Blanco). Indian Food Packer, 27 (1). 5-9, 17 ref..

Ramana, K. V. R. and Govindarajan, V. S. and Ranganna, S. (1981) Citrus fruits - varieties, chemistry, technology, and quality evaluation. I. Varieties, production, handling, and storage. CRC Critical Reviews in Food Science and Nutrition, 15 (4). 353-431, 411 ref..

Ramteke, R. S. and Eipeson, W. E. (1990) Storage Studies on Coorg Mandrin Juice Concentrates Packed in Various Containers. Journal of Food Science and Technology, 27 (5). pp. 368-371.

Ranganna, S. and Govindarajan, V. S. and Ramana, K. V. R. (1983) Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry. CRC Critical Reviews in Food Science and Nutrition, 18 (4). 313-386, 649 ref..

Ratnam, C. (1958) Some investigations on the ascorbic acid content of the Indian gooseberry phyllanthuss emblica Linn. Masters thesis, Central Food Technological Research Institute.

Ratnam, C. and Srinivasan, M. (1959) Behaviour of ascorbic acid in Indian gooseberry to heat treatment. Journal of Scientific and Industrial Research, 18C. pp. 132-133.

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2006) Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. Journal of Membrane Science, 272 (1-2). pp. 58-69. ISSN 0376-7388

Ravindranath, B. (1983) Some useful products from limonene: A Byproduct of the citrus industry. Journal of Scientific and Industrial Research, 42. pp. 82-86.

Reema, Das (2017) Effects Of Different Gelling Agents On The Property Of Lemon-Ginger Jelly Candy. [Student Project Report] (Submitted)

Renu, Agrawal. and Patwardhan, M. V. and Gurudutt, K. N. (1991) Formation of flavoring constituents in callus cultures of lime, Citrus aurantifolia (S.). Biotechnology and Applied Biochemistry, 14 (3). pp. 265-274.

Reshma, C. (2017) Preparation of Acerola Fruit Powder and Analysis of its Major Phytoconstituents. [Student Project Report] (Submitted)

Reshma, Saroj (2016) Impact of Citrus Fruits on High Fat Diet Induced Obesity. [Student Project Report] (Submitted)

Reshmi, S. K. (2018) Food Formulations for Diabetic Population Based on the Bioactives of Citrus maxima (Burm.) Merr. (Pomelo) Fruit. Doctoral thesis, University of Mysore.

Reshmi, S. K. and Manonmani, H. K. and Manjunatha, J. R. and Shashirekha, M. N. (2018) Identification of bioactive compound from Citrus maxima fruit against carbohydrate-hydrolysing enzymes. Current Science, 114 (10). pp. 2099-2105.

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2022) Bio active enriched cake supplemented with fruit segments of pomelo. Journal of Microbiology Biotechnology and Food Sciences, 12 (2). pp. 1-5.

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2020) Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population. Bioactive Carbohydrates and Dietary Fibre, 22. p. 100213.

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2017) Starch digestibility and glycemic index of Paranthas supplemented with Citrus maxima (Burm.) Merr. fruit segments. Journal of Food Science and Technology, 54 (13). pp. 4370-4377. ISSN 0022-1155

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2017) Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments. Food Chemistry, 237. pp. 957-965. ISSN 0308-8146

Reshmi, Somanathan Karthiga and Shinde, V. S. and Sudha, M. L. and Shashirekha, M. N. (2021) Efficacy of Citrus maxima fruit segment supplemented paranthas in STZ induced diabetic rats. Journal of Food Science, 86. pp. 2091-2102.

Rodrigues, J. and Dalal, V. B. and Murthy, N. V. N. and Srivastava, H. C. (1963) Effect of post harvest treatment with plant growth regulators in wax emulsion on storage behaviour of limes (Citrus aurantifolia Christm Swingle). Indian Food Packer, 17 (5). pp. 9-11.

Rodrigues, J. and Dalal, V. B. and Subramanyam, H. and Aiyappa, K. M. and Srivastava, H. C. (1963) Effect of preharvest sprays of plant growth regulators on Coorg mandarins (Citrus reticulata Blanco) and their storage studies with and without wax coating. Food Science, 12. pp. 336-340.

Rodrigues, J. and Subramanyam, H. (1966) Effect of pre-harvest spray of plant growth regulators on size, composition and storage behaviour of Coorg mandarin (Citrus reticulata Blanco). Journal of the Science of Food and Agriculture, 17. pp. 425-427.

Roshini, R. P. (2014) Pomelo (Citrus maxima) Juice: Chemistry and Processed Products. [Student Project Report] (Submitted)

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Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.

Sandeep, R. Kherde and Mahadeviah, M. and Gowramma, R. V. (1997) Packaging of Orange Squash in Rigid Plastic Containers. Beverage and Food World. pp. 32-35.

Sastry, M. V. and Siddappa, G. S. (1959) Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve. Food Science, 8 (1). pp. 12-14.

Sejal Ravindra, Ghadge (2023) Processing of lemon into value added products. [Student Project Report] (Submitted)

Setty, G. R. and Saroja, S. and Nanjundaswamy, A. M. and Moorthy, N. V. N. and Ramana, K. V. R. (1973) Physico-chemical changes during the concentration of orange juice using industrial type plate evaporator. Indian Food Packer, 27 (1). 10-14, 14 ref..

Shaik, Saleem (2011) Development of Amla Juice Beverage Base and Instant Dehydrated Amla Beverage Mix. [Student Project Report]

Sharvari, Surnis (2013) Quantification of Secondary Metabolites in Fermentative and non-fermentative Emblica officinalis. [Student Project Report] (Submitted)

Shelly, Vasisht (1987) Encapsulated and adsorbed fruit flavours. Masters thesis, Central Food Technological Reseach Institution.

Shelvi, Patel (2024) Impact of 280 nm uv-c leds irradiation on microbial safety and physicochemical properties of sweet lime (citrus limetta) juice. [Student Project Report] (Submitted)

Shirish, D. Mane and Akhilender Naidu, K. (2019) Ascorbyl stearate stimulates cell death by oxidative stress-mediated apoptosis and autophagy in HeLa cervical cancer cell line in vitro. 3 Biotech, 9. pp. 1-15.

Siddappa, G. S. (1952) Quality standards for South Indian citrus fruits. Indian Journal of Horticulture, 9. pp. 7-24.

Siddappa, G. S. (1953) Vitamin C in amte kayi (Indian hog plum). Bulletin of Central Food Technological Research Institute, 2. pp. 286-287.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of orange slices (rings). Food Science, 7. pp. 112-113.

Siddappa, G. S. and Bhatia, B. S. (1957) Supplementary value of orange juice powder to poor rice diet. Annals of Biochemistry and Experimental Medicine, 17 (1). pp. 15-18.

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