Items where Subject is "600 Technology > 08 Food technology > 24 Fruits > 05 Grapes"

Article

Amita Rani, B. E. and Priya, Chauhan and Akmal, Pasha and Karanth, N. G. K. (2001) Application of Elisa- A Quick, Simple, Inexpensive and Sensitive Assay Method to Analyse DDT Residues in Grapes. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 3 (3). pp. 167-171.

Anandaswamy, B. and Nagaraja, N. and Narasimham, P. and Madalagatti Rao, M. (1972) Performance of conventional trade and modified designs of bamboo baskets during transportation of Bangalore blue, Pachadraksha and Anab-E-Shahi grapes by rail and road. In viticulture in Tropics, Proceedings of the Working Group on Viticulture in South East Asia, Banga. pp. 330-337.

Anandaswamy, B. and Nagaraja, N. and Narasimham, P. and Madalagatti Rao, M. (1972) Preliminary packaging and transportation studies of Anab-E-shahi grapes treated with a preharvest spray of fungicide growth regulators in improved designs of containers. In viticulture in Tropics, Proceedings of the Working Group on Viticulture in South East Asia, Banga. pp. 321-329.

Anandaswamy, B. and Venkatasubbiah, G. (1972) Prepackaging studies and use of liners in bulk packaging of Bangalore blue grapes. In Viticulture in Tropics. Proceedings of the Working Group on Viticultue in South East Asia, Bangal. pp. 338-345.

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Akula, Satyanarayana (2011) Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability. Journal of Food Process Technology, 2 (3). pp. 105-4.

Beerh, O. P. and Krishnamurthy, G. V. and Narasimham, P. and Giridhar, N. and Raghuramaiah, B. (1974) Effect of pre- and post-harvest treatments to control some common disorders in Anab-e-Shahi grapes (Vitis vinifera Linn). Journal of Food Science and Technology, India, 11 (3). 118-122, 11 ref..

Chidambara Murthy, K. N. and Ravendra, P. Singh and Jayaprakasha, G. K. (2002) Antioxidant Activities of Grape (Vitis vinifera) Pomace Extracts. Journal of Agricultural and Food Chemistry, 50 (21). pp. 5909-5914.

Giridhar, N. and Satyanarayana, A. and Balaswamy, K. and Rao, D. G. (2000) Effect of mixed fatty acid esters prepared from different vegetable oils on the drying rate of `Thompson seedless' grapes. Journal of Food Science and Technology, 37 (5). 472-476, 18 ref..

Jayaprakasha, G. K. and Singh, R. P. and Sakariah, K. K. (2001) Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry, 73 (3). 285-290, 26 ref..

Jayaprakasha, G. K. and Selvi, Tamil and Sakariah, K. K. (2002) Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International, 36. pp. 117-122.

Krishnamurthy, G. V. and Beerh, O. P. and Giridhar, N. and Raghuramaiah, B. (1984) Studies on transportation of Anab-E-Shahi grapes. Journal of Food Science and Technology (India), 21 (3). pp. 132-134.

Madalagatti Rao, M. and Narasimham, P. and Nagaraja, N. and Anandaswamy, B. (1968) Effect of pre-harvest spray of alpha-napthalene acetic acid and para-chlorophenoxyacetic acid on control of berry drop in Anab-E-Shahi grapes (@Vitis vinifera@ Linn.). Journal of Food Science and Technology, 5 (3). pp. 127-128.

Narasimham, P. and Madalagatti Rao, M. and Nagaraja, N. and Anandaswamy, B. (1967) Effect of pre-harvest application of growth regulators on the control of berry drop in Bangalore blue grapes (Vitis labrusca L.). Journal of Food Science and Technology, 4 (4). pp. 162-164.

Narasimham, P. and Madalagatti Rao, M. and Nagaraja, N. and Anandaswamy, B. (1968) Effect of pre-harvest spray of sodium orthophenyl phenate and captan on the control of decay in Anab-E-Shahi grapes (@Vitis vinifera@ Linn.). Journal of Food Science and Technology, 5 (2). pp. 63-64.

Narasimham, P. and Vijayendra Rao, A. R. and Dhanaraj, S. and Mallikarjunaradhya, S. (1987) Effect of grape guards and inpackage fumigants under different packaging conditions on the control of spoilage during transport and on quality of `Tash Ganesh' seedless grapes. Indian Food Packer, 41 (1). pp. 55-63. ISSN 0019-4808

Om, Prakash and Supriya, A. and Kudachikar, V. B. (2020) Physicochemical Changes, Phenolic Profile and Antioxidant Capacities of Colored and White Grape (Vitis Vinifera L.) Varieties during Berry Development and Maturity. International Journal of Fruit Science, 20 (S3). S1773-S1783.

Prabhakara Rao, P. G. and Balaswamy, K. and Velu, V. and Jyothirmayi, T. (2009) Products from grapes of low soluble solids and their quality evaluation. Journal of Food Science and Technology, 46 (1). pp. 77-79.

Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Effect of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes. Food Biotechnology, 13 (2). pp. 195-208.

Shipra, Tiwari and Harish Prashanth, K. V. and Revathy, Baskaran and Usha Devi, A. (2013) Effect of Chitosan and its Blended Films on the Shelf Life and Quality of Green Peppers and Grapes during Modified Atmosphere Storage. Trends in Carbohydrate Research, 5 (1). pp. 33-44.

Siddappa, G. S. and Mathur, P. B. and Johar, D. S. (1954) Preservation and processing of South Indian white grapes. Bulletin of Central Food Technological Research Institute, 3. pp. 106-109.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1974) Production of grape juice cordial from Bangalore Blue grapes. Indian Food Packer, 28 (5). 20-21, 5 ref..

Sreekantiah, K. R. and Johar, D. S. (1966) Suitability of Bangalore Blue grapes (Vitis labrusca L.) for wine manufacture. Indian Food Packer, 20 (1). pp. 5-8.

Thorat, A. K. and Bhatia, B. S. and Kuppuswamy, S. and Bhatia, D. S. (1963) Further studies on drying of Indian grapes. Food Science, 12. pp. 97-114.

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1979) Fermentation of grapes with a few strains of wine yeasts. Indian Food Packer, 33 (2). 13-14, 5 ref..

VenuGopal, K. S. and Chris, Cherita and Anu Appaiah, K. A. (2018) Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242. pp. 98-105. ISSN 0308-8146

Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1972) Chemical composition of some varieties of grapes grown in Maharashtra. Indian Food Packer, 26 (2). p. 70.

Visweswaraiah, K. and Suryanarayana Raju, G. and Urmila, Joshi. and Majumder, S. K. (1983) Efficacy of certain decontaminating agents in the removal of certain insecticides on grapes. Pollution Research, 2 (2). pp. 53-55.

Thesis

Durga Prasad, Panda (2003) Functional properties of grape seed extract. Masters thesis, Central Food Technological Research Institute.

Khalil Ebraheim, Khalil (1990) Studies on preparation of fruit juice concentrates based on Bangalore blue grapes and banana. Doctoral thesis, Central Food Technological Research Institute.

Mohammed Nazir, Wardhak (1977) Chemistry and technology of grapes. Masters thesis, Central Food Technological Research Institute.

Pradeep, Jadhav (1968) Production of wine from coloured grapes. Masters thesis, Central Food Technological Research Institute.

Shahana, S. S. (2015) Resveratrol: A Bioactive Phenolic Compound in Grapes. Masters thesis, University of Mysuru.

Student Project Report

Ashvi, Poulose (2023) Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue. [Student Project Report] (Submitted)

Durga Prasad, Panda (2003) Effect of Processing on Antioxidant Activity of Grape Seed Extract. [Student Project Report]

Geresh, M. and Pon Kumaresh, P. and Veerappan, K. (2007) Studies on the Extractibility of Anthocyanin from Grape Skin. [Student Project Report]

Gopika Rajendran, Nair (2023) Physico-chemical storage and sensory studies of pineapple, grape and beetroot pomace beverage fermented with mixed probiotics. [Student Project Report] (Submitted)

Manjunatha, H. (2000) Studies on antioxidant activity of grapes on human LDL oxidation. [Student Project Report] (Submitted)

Nandini, K. L. (2022) Efficacy of natural ingredients formulations on microbial load and chlorpyrifos residue on grapes surface. [Student Project Report] (Submitted)

Pratyush, Pattanaik (1999) Anthocyanin colour concentrate from grape pomace. [Student Project Report] (Submitted)

Ravishankar, R. (1983) Studies on concentration of Bangalore blue grape juice. [Student Project Report] (Submitted)

Rutvij, Tambe (2019) Decontamination of Grapes (Vitis Vinifera) Using Combination Techniques. [Student Project Report] (Submitted)

Sandhya Rani, P. (2012) Studies on Processing and Preservation of Value Added Prodcuts from Black Grapes (Vitis Vinefera L). [Student Project Report] (Submitted)

Shahana, S. S. (2016) Development and quality assessment of value added Cape gooseberry (Physalis peruviana. L) Juice incorporated with Table grapes (Vitis vinifera. L) Crush. [Student Project Report] (Submitted)

Shoba, N. C. (1985) Studies on full flavoured Bangalore blue grape juice concentrate. [Student Project Report] (Submitted)

Smitha Tehilla, Dhanaraj (2004) Value addition and utilization of grape pomace in development of speciality bread. [Student Project Report] (Submitted)

Sruthi, K. S. (2020) Characterization of Anthocyanin from Vitis vinifera varieties and role of Anthocyanidin synthase gene in their biosynthesis. [Student Project Report] (Submitted)

Sudeva, K. and Mr., Vaidyanathan (2011) Effect of Extraction Process Parameters on the Yield of Lycopene and Resveratrol. [Student Project Report]

Varshitha, H. S. (2024) Profiling of free oligosaccharides from grape seeds using PGC LC-MS/MS. [Student Project Report] (Submitted)

Venugopal Reddy, C. (2004) Development of instant fruit products from tropical fruits. [Student Project Report] (Submitted)

Verma, M. K. (2003) Colour stability in grape products during processing and storage (Bangalore Blue Variety). [Student Project Report] (Submitted)