Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments"

Article

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) Alliums - varieties, chemistry and analysis. Lebensmittel Wissenschaft und Technologie, 9 (4). 193-200, 105 ref..

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1979) Asafoetida. IV. Studies on volatile oil. Indian Food Packer, 33 (1). 29-32, 6 ref..

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1982) Odorous compounds of asafetida. VII. Isolation and identification. Indian Food Packer, 36 (5). 65-76, 38 ref..

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Sastry, L. V. L. and Natarajan, C. P. (1973) Asafoetida. I. Oxidimetric determination of the volatile oil. Flavour Industry, 4 (7). 301-302, 10 ref..

Achille Parfait, Atchan Nwakiban et al. and Uma, V. Manjappara (2021) Cameroonian Spice Extracts Modulate Molecular Mechanisms Relevant to Cardiometabolic Diseases in SW 872 Human Liposarcoma Cells. Nutrients 2021, 13. p. 4271.

Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering, 60 (1). pp. 89-98.

Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2002) Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering, 54 (1). pp. 35-43.

Adegoke, G. O. and Gopala Krishna, A. G. (1998) Extraction and identification of antioxidants from the spice Aframomum danielli. Journal of the American Oil Chemists' Society, 75 (8). 1047-1052, 26 ref..

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..

Ahmed, S. M. and Gupta, M. R. and Majumder, S. K. (1976) Effect of oleoresins and powders from some dried fruits and rhizomes on the residual toxicity of pyrethrins. Botyu Kagaku, 41 (3). 135-138; 5 ref..

Aishwarya, Jaiswal and Vanshdeep, Pathania and Jyothi Lakshmi, A. (2021) An exploratory trial of food formulations with enhanced bioaccessibility of iron and zinc aided by spices. LWT - Food Science and Technology, 143. p. 111122. ISSN 0023-6438

Alireza Sadeghi, M. and Appu Rao, A. G. and Bhagya, S. (2006) Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors. LWT - Food Science and Technology, 39 (8). pp. 911-918. ISSN 0023-6438

Alphonse Sokamte, Tegang and Pierre Desire, Mbougueng and Hippolyte Mouafo, Ten and Nikaise Forestine Douanla, Nodem and Sachindra, N. M. (2022) Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus. Journal of Agriculture and Food Research, 10. p. 100449.

Amita Rani, B. E. and Roshini, K. R. and Akmal, Pasha. and Karanth, N. G. K. (2003) Immunoanalysis of endosulphan residues in spices. Food and Agricultural Immunology, 15 (2). 105-113 ; 3 ref..

Amudha, Senthil and Ravi, R. and Vasanth Kumar, A. K. (2006) Quality characteristics of blackgram papad. International Journal of Food Sciences and Nutrition, 57 (1/2). pp. 29-37.

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 Priya, Suresh and Sreeram Peringattu, Kalarikkal and Bhoomireddy, Pullareddy and Gopinath, M. S. (2021) Low pH-Based Method to Increase the Yield of Plant-Derived Nanoparticles from Fresh Ginger Rhizomes. ACS Omega, 6. pp. 17635-17641.

Anand, J. C. and Johar, D. S. (1953) Cold storage of green mangoes for preparation of chutneys. Indian Food Packer, 7 (2). pp. 9-10.

Anand, Prakash and Revathy, Baskaran and Nithyanand, P. and Vadivel, V. (2020) Effect of Nanoemulsification on the Antibacterial and Anti-biofilm Activities of Selected Spice Essential Oils and Their Major Constituents Against Salmonella enterica Typhimurium. Journal of Cluster Science (2020) :, 31. pp. 1123-1135.

Ananthakrishna, S. M. and Govindarajan, V. S. (1974) Evaluation of spices and oleoresins. IV. Estimation of pungent principles of ginger oleoresin. Lebensmittel Wissenschaft Technologie, 7 (4). 220-222, 9 ref..

Ananthakrishna, S. M. and Govindarajan, V. S. (1975) Evaluation of spices and oleoresins. V. Estimation of pungent principles of pepper. Journal of Food Science and Technology, India, 12 (5). 253-256, 21 ref..

Aneez Ahamad, P. V. and Ahmed, S. M. (1991) Potential of some rhizomes of Zingiberaceae family as grain protectants against storage insect pests. Journal of Food Science and Technology, 28 (6). pp. 375-377.

Ani, V. and Akhilender Naidu, K. (2011) Antioxidant potential of bitter cumin (Centratherum anthelminticum (L.) Kuntze) seeds in in vitro models. BMC Complementary and Alternative Medicine, 11. pp. 40-48.

Ani, V. and Varadaraj, M. C. and Akhilender Naidu, K. (2006) Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum). European Food Research and Technology, 224 (1). 109-115 ; 27 ref..

Ani, V. and Akhilender Naidu, K. (2008) Antihyperglycemic activity of polyphenolic components of black/bitter cumin Centratherum anthelminticum (L.) Kuntze seeds. European Food Research and Technology, 226. pp. 897-903.

Anikisetty, Maheswaraiah and Jagan Mohan Rao, L. and Akhilender Naidu, K. (2015) Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets. Phytotherapy Research, 29. pp. 450-458.

Aruna, G. and Baskaran, V. (2010) Comparative study on the levels of carotenoids lutein, zeaxanthin and b-carotene in Indian spices of nutritional and medicinal importance. Food Chemistry, 123. pp. 404-409.

Ashwani, Sharma and Ravishankar, G. A. and Giridhar, P. (2017) Silver nitrate and 2-(N-morpholine) ethane sulphonic acid in culture medium promotes rapid shoot regeneration from the proximal zone of the leaf of Capsicum frutescens Mill. Plant Cell Tissue and Organ Culture, 129. pp. 175-180.

Ashwani, Sharma and Vinod, Kumar and Giridhar, Parvatam and Ravishankar, G. A. (2008) Induction of in vitro flowering in Capsicum frutescens under the influence of silver nitrate and cobalt chloride and pollen transformation. Electronic Journal of Biotechnology, 11 (2). pp. 1-6.

Babu, P. S. and Srinivasan, K. (1997) Hypolipidemic action of curcumin, the active principle of turmeric (Curcuma longa) in streptozotocin induced diabetic rats. Molecular and Cellular Biochemistry, 166 (1-2). pp. 169-75. ISSN 0300-8177

Babu, P. S. and Srinivasan, K. (1997) Influence of dietary capsaicin and onion on the metabolic abnormalities associated with streptozotocin induced diabetes mellitus. Molecular and Cellular Biochemistry, 175 (1-2). pp. 49-57. ISSN 0300-8177

Babu, P. S. and Srinivasan, K. (1995) Influence of dietary curcumin and cholesterol on the progression of experimentally induced diabetes in albino rat. Molecular and Cellular Biochemistry, 152 (1). pp. 13-21. ISSN 0300-8177

Baby Latha, R. and Bhat, K.K. (2004) Preparation of Soy Cereal Papad. Journal of Rural Technology, 1 (4). pp. 188-193.

Bajaj, Shivani and Asna, Urooj and Prabhasankar, P. (2006) Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits. International Journal of Food Properties, 9. pp. 691-700. ISSN 1094-2912

Balasubrahmanyam, N. and Abraham, K. O. and Raghavan, B. and Shankaranarayana, M. L. and Natarajan, C. P. (1976) Asafoetida. VI. Packaging and storage studies on asafoetida products. Indian Food Packer, 33 (3). 15-21, 6 ref..

Balasubrahmanyam, N. and Indiramma, A. R. and Baldev, Raj. and Anandaswamy, B. (1981) Packaging and storage studies of ground cumin (Cuminum cyminum L) in flexible consumer packages. Indian Spices, 18 (1). pp. 1-4.

Balasubrahmanyam, N. and Kumar, K. R. and Anandaswamy, B. (1979) Packaging and storage studies on ground turmeric (Curcuma longa L.) in flexible consumer packages. Indian Spices, 16 (2). 10-13, 7 ref..

Balasubrahmanyam, N. and Mahadevaiah, B. and Anandaswamy, B. (1978) Packaging and storage studies of ground black pepper (Piper nigrum L.) in flexible consumer packages. Indian Spices, 15 (4). pp. 6-11.

Balasubrahmanyam, N. and Murthy, H. B. N. and Sreenathan, V. R. and Anandaswamy, B. and Veerraju, P. and Iyengar, N. V. R. (1960) Packaging of moisture sensitive cereal products: Papads. Food Science, 9. pp. 281-285.

Balasubrahmanyam, N. and Shurpalekar, S. R. and Venkatesh, K. V. L. (1973) Moisture sorption behaviour and packaging of papads. Journal of Food Science and Technology, 10 (1). 20-24, 8 ref..

Balasubrahmanyan, N. and Mahendrakar, N. S. and Mahadevaiah, B. and Anandaswamy, B. (1979) Packaging and storage studies of ground coriander (Coriander sativum L.) in flexible consumer packages. Indian Spices, 16 (3). 2-7, 6 ref..

Balasubramanyam, N. and Baldev, Raj. and Indiramma, A. R. and Anandaswamy, B. (1980) Evaluation of polypropylene and other flexible materials for packaging of ground spices. Indian Spices, 18 (2). 15-20, 6 ref..

Began, G. and Sudharshan, E and Appu Rao, A. G. (1998) Inhibition of lipoxygenase 1 by phosphatidylcholine micelles-bound curcumin. Lipids, 33 (12). pp. 1223-8. ISSN 0024-4201

Bhagya, H. M. and Parthepan, Rameshwaran and Navya, P. N. and Pushpa, S. Murthy (2016) In-vitro Mycological activity of essential oil from Zingiber zerumbet rhizomes. Journal of Essential Oil Research, 28 (1). pp. 81-88.

Bhagya, H. Madegowda and Rameshwaran, Parthepan and Navya, P. N. and Pushpa, S. Murthy (2016) In-vitro Mycological activity of essential oil from Zingiber zerumbet rhizomes. Journal of Essential Oil Research, 28 (1). pp. 81-88.

Bhagyalakshmi, N. and Singh, N. S. (1988) Meristem culture and micropropagation of a variety of ginger (Zingiber officinale Rosc.) with a high yield of oleoresin. Journal of Horticultural Science, 63 (2). pp. 321-327.

Bharathi, P. Salimath and Sundaresh, C. S. and Leela, Srinivas (1986) Dietary components inhibit lipid peroxidation in erythrocyte membrane. Nutrition Research, 6 (10). pp. 1171-1178.

Bharathi, S. G. and Parvathy, K. S. and Srinivas, P. and Indi, S. S. and Rao, K. S. (2012) Curcumin-glucoside, A Novel Synthetic Derivative of Curcumin, Inhibits alpha-Synuclein Oligomer Formation: Relevance to Parkinson’s Disease. Current Pharmaceutical Design, 18. pp. 76-84.

Bhaskar, N. and Sachindra, N. M. and Modi, V. K. and Sakhare, P. Z. and Mahendrakar, N. S. (2006) Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent-hen muscles. Journal of Muscle Foods, 17 (2). pp. 174-184. ISSN 1745-4573

Bhat, B. G. and Chandrasekhara, N. (1986) Lack of adverse influence of black pepper, its oleoresin and piperine in the weanling rat. Journal of Food Safety, 7 (4). 215-223, 26 ref..

Bhat, B. G. and Chandrasekhara, N. (1986) Studies on the metabolism of piperine: absorption, tissue distribution and excretion of urinary conjugates in rats. Toxicology, 40 (1). 83-92, 20 ref..

Bhat, B. G. and Sambaiah, K. and Chandrasekhara, N. (1985) The effect of feeding fenugreek and ginger on bile composition in the albino rat. Nutrition Reports International, 32 (5). pp. 1145-1151.

Bhatia, D. S. and Sathyanarayana, M. N. and Srinivasan, M. (1955) Carbohydrases in garlic (Allium sativum Linn.). Journal of Scientific and Industrial Research, 14C. pp. 93-96.

Bhattacharya, K. R. and Bal, S and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Studies on the characteristics of some products from tamarind (Tamarindus indica) kernel. Journal of Food Science and Technology, 31 (5). 372-376, 19 ref.. ISSN 0022-1155

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry, 49 (1). 1-9, 34 ref..

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1991) Rheological behaviour of tamarind (Tamarindus indica) kernel powder (TKP) suspension. Journal of Food Engineering, 13 (2). 151-158, 17 ref..

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering, 18 (1). 77-89, 20 ref..

Bhavanishankar, T. N. and Murthy, V. S. (1985) Inhibitory effect of curcumin on intestinal gas formation by Clostridium perfringens. Nutrition Reports International, 32 (6). 1285-1292; 14 ref..

Bhavanishankar, T. N. and Narasimhamurthy, K. and Sreenivasa Murthy, V. (1986) Toxicity studies on turmeric (Curcuma longa L.) - long term toxicity studies in albino rats and monkeys. Journal of Food Science and Technology, 23 (5). pp. 287-290. ISSN 0022-1155

Bhavanishankar, T. N. and Sreenivasa Murthy, V. (1987) Reproductive response of rats fed turmeric (Curcuma longa L.) and its alcoholic extract. Journal of Food Science and Technology, 24 (1). pp. 45-49. ISSN 0022-1155

Bijesh, Puthusseri and Divya, P. and Lokesh, V. and Bhagyalakshmi, N. (2012) Enhancement of Folate Content and Its Stability Using Food Grade Elicitors in Coriander (Coriandrum sativum L.). Plant Foods for Human Nutrition , 67. pp. 162-170. ISSN 0921-9668

Bijesh, Puthusseri and Divya, P. and Lokesh, V. and Bhagyalakshmi, N. (2013) Salicylic acid-induced elicitation of folates in coriander (Coriandrum sativum L.) improves bioaccessibility and reduces pro-oxidant status. Food Chemistry, 136. pp. 569-575. ISSN 0308-8146

Bina, Joe and Anitha, Nagaraju and Lalitha, R. Gowda and Venkatesha, Basrur and Lokesh, B. R. (2014) Mass-Spectrometric Identification of T-Kininogen I/ Thiostatin as an Acute-Phase Inflammatory Protein Suppressed by Curcumin and Capsaicin. PLOS One, 9 (10). pp. 1-7.

Bose, S. M. and Subramanian, N. (1954) Biological value of the proteins of tamarind and befri seeds. Bulletin of Central Food Technological Research Institute, 3 (3). p. 66.

Bose, S. M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of tamarind seed. Bulletin of Central Food Technological Research Institute, 3. pp. 67-68.

Chandrashekar, P. M. and Harish Prashanth, K. V. and Venkatesh, Y. P. (2011) Isolation, structural elucidation and immunomodulatory activity of fructans from aged garlic extract. Phytochemistry, 72. pp. 255-264.

Chandrashekar, P. M. and Venkatesh, Y. P. (2012) Fructans from aged garlic extract produce a delayed immunoadjuvant response to ovalbumin antigen in BALB/c mice. Immunopharmacology and Immunotoxicology , 34 (1). pp. 116-122.

Chandrashekar, P. M. and Venkatesh, Y. P. (2009) Identification of the protein components displaying immunomodulatory activity in aged garlic extract. Journal of Ethnopharmacology, 124. pp. 384-390.

Crassina, K. and Sudha, M. L. (2015) Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks. Journal of Food Science and Technology, 52 (9). pp. 5922-5929. ISSN 0022-1155

Dattatreya, Anupama and Maya, Prakash and Bhat, K.K. (2004) Sensory Flavor Profiling and Mapping of Market Samples Of Cumin (Cuminum Cyminum). Journal of Food Quality, 27. pp. 264-273.

Divya, K. and Ramalakshmi, K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Volatile oils from Ferula asafoetida varieties and their antimicrobial activity. LWT - Food Science and Technology, 59 (2). pp. 774-779.

Divya, P. and Bijesh, Puthusseri and Savanur, M. A. and Veeresh, Lokesh and Bhagyalakshmi, N. (2018) Effects of methyl jasmonate and carotenogenic inhibitors on gene expression and carotenoid accumulation in coriander (Coriandrum sativum L.) foliage. Food Research International, 111. pp. 11-19.

Divya, Peethambaran and Bijesh, Puthusseri and Bhagyalakshmi, N. (2012) Carotenoid content, its stability during drying and the antioxidant activity of commercial coriander (Coriandrum sativum L.) varieties. Food Research International, 45. pp. 342-350. ISSN 0963-9969

Dr., Muralidhara and Narasimhamurthy, K. (1988) Non-mutagenicity of capsaicin in albino mice. Food and Chemical Toxicology, 26 (11-12). pp. 955-958. ISSN 0278-6915

Dr., Nasirullah and Krishnamurthy, M. N. (1996) A method for estimating glucosinolates in mustard/rapeseeds and cake. Journal of Food Science and Technology, 33 (6). 498-500, 16 ref..

Durga, Prasad and Aishwarya, Praveen and Sipra, Mahapatra and Santosh, Mogurampelly and Sachin, R. Chaudhari (2021) Existence of β-diketone form of curcuminoids revealed by NMR spectroscopy. Food Chemistry, 360. p. 130000. ISSN 0308-8146

Durga, Prasad and Naresh, K. S. and Aishwarya, Praveen and Siva Sankara Reddy, Singam and Sachin, R. Chaudhari (2022) Direct 1 HNMR method for simultaneous determination of total and individual curcuminoids. Food Chemistry Advances, 1. p. 100020.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1959) Chemical analysis of trade grades and by-products of pepper (Piper nigrum L.). Food Science, 8. pp. 351-352.

Fatima, Clement and Venkatesh, Yeldur P. (2010) Dietary garlic (Allium sativum) lectins, ASA I and ASA II, are highly stable and immunogenic. International Immunopharmacology , 10. pp. 1161-1169.

Fatima, Clement and Pramod, Siddanakoppalu N. and Venkatesh, Yeldur P. (2010) Identity of the immunomodulatory proteins from garlic (Allium sativum) with the major garlic lectins or agglutinins. International Immunopharmacology, 10. pp. 316-324.

Galla Narsing, Rao and Sulochanamma, G. and Madhusudhana Rao, D. and Sathiya Mala, K. (2023) Bioactive constituents, sorption behaviour, antioxidant and antimicrobial activity of solar dried ajwain (Trachyspermum copticum L.) leaves. Indian Journal of Natural Products and Resources, 14 (2). pp. 278-284.

Ganesh Bhat, B. and Chandrasekhara, N. (1987) Interaction of piperine with rat liver microsomes. Toxicology, 44 (1). 91-98, 23 ref..

Ganesh Bhat, B. and Chandrasekhara, N. (1987) Metabolic disposition of piperine in the rat. Toxicology, 44 (1). 99-106, 17 ref..

Ganesh Bhat, B. and Srinivasan, M. R. and Chandrashekara, N. (1984) Influence of curcumin and capsaicin on the composition and secretion of bile in rats. Journal of Food Science and Technology, 21. pp. 225-227.

Giridhar, N. and Satyanarayana, A. and Joshi, G. J. (1996) Studies on preparation and storage of ginger-garlic paste. Indian Food Packer, 50 (2). pp. 13-21.

Gopala Krishna, A. G. and Lokesh, B. R. and Sugasini, D. and Kancheva, V. D. (2010) Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models. Bulgarian Chemical Communications, 42 (1). pp. 62-69.

Gopalakrishna, A. G. and Baby Latha, R. (2000) Effect of roasting of spices on the retention of active principles during storage. Indian Spices, 37 (3). pp. 19-21.

Gopika, S. K. and Subramanian, R. (2020) Recovery of bioactive volatiles from byproduct of curcumin manufacture by membrane processing. Industrial Crops and Products, 158. p. 112984.

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..

Govindarajan, V. S. (1973) Evaluation of spices and oleoresins. Journal of Plantation Crops, 1. pp. 195-199.

Govindarajan, V. S. and Ananthakrishna, S. M. (1970) Observations on the separation of capsaicin from Capsicum and its oleoresin. Journal of Food Science and Technology, 7 (4). 212-213, 15 ref.. ISSN 0022-1155

Govindarajan, V. S. and Ananthakrishna, S. M. (1974) Paper chromatographic determination of capsaicin. Flavour Industry, 5 (7/8). 176-178, 16 ref..

Govindarajan, V. S. and Dhanaraj, S. and Shanthi, Narasimhan. (1973) Evaluation of spices and oleoresins. III. Evaluation of some horticultural varieties and trade types of pepper. Journal of Plantation Crops, 1. pp. 8-16.

Govindarajan, V. S. and Dhanaraj, S. and Subramanyam, L. and Sastri, B. N. (1971) Sensory quality evaluation of papads: quality profile technique and development of a composite scoring scale. Indian Journal of Nutrition and Dietetics, 8 (5). 249-259, 8 ref..

Govindarajan, V. S. and Mathew, A. G. (1963) Polyphenolic substances of arecanut. I. Chromatographic analysis of fresh mature nut. Phytochemistry, 2. pp. 321-326.

Govindarajan, V. S. and Narasimhan, S. and Rajalakshmi, B. and Rajalakshmi, D. (1980) Evaluation of spices and oleoresins. IX. Correlation of pungency stimuli and pungency in ginger. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 170 (3). 200-203, 11 ref..

Govindarajan, V. S. and Raghuveer, K. G. (1973) Evaluation of spice oils and oleoresins. I. A three dimensional procedure for thin layer chromatography of essential oils and oleoresins. Laboratory Practice, 22 (6). 414-416, 7 ref..

Govindarajan, V. S. and Shanthi, Narasimhan. (1989) Black pepper-Piper nigrum L. Spice India, 2 (4). pp. 17-29.

Govindarajan, V. S. and Shanthi, Narasimhan. and Dhanaraj, S. (1977) Evaluation of spices and oleoresins. II. Pungency of Capsicum by Scoville heat units - a standardized procedure. Journal of Food Science and Technology, 14 (1). 28-34, 20 ref..

Govindarajan, V. S. (1985) Capsicum - production, technology, chemistry, and quality. I. History, botany, cultivation, and primary processing. CRC Critical Reviews in Food Science and Nutrition, 22 (2). 109-176, 211 ref..

Govindarajan, V. S. (1986) Capsicum - production, technology, chemistry, and quality. II. Processed products, standards, world production and trade. CRC Critical Reviews in Food Science and Nutrition, 23 (3). 207-288, 166 ref..

Govindarajan, V. S. (1986) Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli. CRC Critical Reviews in Food Science and Nutrition, 24 (3). 245-255, 177 ref..

Govindarajan, V. S. (1982) Ginger - chemistry, technology, and quality evaluation. I. CRC Critical Reviews in Food Science and Nutrition, 17 (1). 1-96, 212 ref..

Govindarajan, V. S. (1982) Ginger - chemistry, technology, and quality evaluation. II. CRC Critical Reviews in Food Science and Nutrition, 17 (3). 189-258, 212 ref..

Govindarajan, V. S. (1977) Pepper chemistry, technology and quality evaluation. CRC Critical Reviews in Food Science and Nutrition, 9. pp. 115-225.

Govindarajan, V. S. and Narasimhan, S. and Raghuveer, K. G. and Lewis, Y. S. (1982) Cardamom - production, technology, chemistry, and quality. CRC Critical Reviews in Food Science and Nutrition, 16 (3). 229-326, 131 ref..

Govindarajan, V. S. and Rajalakshmi, D. and Chand, N. (1987) Capsicum - production, technology, chemistry, and quality. IV. Evaluation of quality. CRC Critical Reviews in Food Science and Nutrition, 25 (3). 185-282, 148 ref..

Govindarajan, V. S. and Sathyanarayana, M. N. (1991) Capsicum — Production,Technology, Chemistry, and Quality. Part V. Impact on Physiology,Pharmacology, Nutrition, and Metabolism; Structure, Pungency,Pain, and Desensitization Sequences. Critical Reviews in Food Science and Nutrition, 23 (3). pp. 435-474.

Gunasekaran, N. and Baskaran, V. and Rajendran, S. (2003) Effect of insect infestation on proximate composition of selected stored spice products. Journal of Food Science and Technology, 40 (2). pp. 239-242.

Gunasekaran, N. and Rajendran, S. (1999) Infestation control in stored spices and spice powders - An overview. Pestology, 23 (12). pp. 16-22.

Gurudutt, K. N. and Naik, J. P. and Srinivas, P. and Ravindranath, B. (1996) Volatile constituents of large cardamom (Amomum subulatum Roxb.). Flavour and Fragrance Journal, 11 (1). 7-9, 11 ref..

Gururaj, H. B. and Giridhar, P. and Ravishankar, G. A. (2012) Laminarin as a potential non-conventional elicitor for enhancement of capsaicinoid metabolites. Asian Journal of Plant Science and Research, 2 (4). pp. 490-495.

Gururaj, H. B. and Padma, N. Mallaya and Giridhar, P. and Ravishankar, G. A. (2012) Functional validation of Capsicum frutescens aminotransferase gene involved in vanillylamine biosynthesis using Agrobacterium mediated genetic transformation studies in Nicotiana tabacum and Capsicum frutescens calli cultures. Plant Science, 195 . pp. 96-105.

Habibunnisa, Ms. and Mathur, P. B. and Bano, Z. (1971) Effect of cobalt-60 gamma rays on the storage behaviour of garlic bulbs at room temperature and in cold storage. Indian Food Packer, 25 (6). 10-13, 2 ref..

Hafeeza, Khanum and Ramalakshmi, K. and Srinivas, P. and Borse, B. B. (2011) Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts. Food and Nutrition Sciences. pp. 1-6.

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Srivastava, H. C. and Bano, Zakia. and Govindarajan, V. S. (1962) Fruit rot of arecanut caused by a new fungus. Mycologia, 54 (1). pp. 5-11.

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Thesis

Abhishek, Panwar (2016) Preparation of spice oleoresins: Conventional and newer approaches. Masters thesis, University of Mysuru.

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

Ani, V. (2008) Studies on phytochemicals and biological properties of bitter cumin (Centratherum anthelminticum (L.) Kuntze). PhD thesis, University of Mysore.

Ashwani, Sharma (2009) Genetic transformation of capsicum with reference to capsaicin and carotenoid production. PhD thesis, University of Mysore.

Bhavanishankar, T. N. (1980) Studies on the effect of some spices on the intestinal microflora and their influence on bile acid metabolism. Masters thesis, Central Food Technological Research Institute.

Bhavya, M. L. (2010) SPME Technique for Quality Characterization of Spices/Spice Products. Masters thesis, University of Mysore.

Bhavya, M. L. (2011) Potential of SPME technique for the analysis of Zingiber Zerumbet. Masters thesis, University of Mysore.

Bijesh, P. (2014) Elicitor-Mediated Enhancement of Folates in Coriander (Coriandrum sativum L.) and Elucidation of Molecular Mechanisms. PhD thesis, University of Mysore.

Chacko, Martin P (1992) Production, trade and markets for spice and spice products. Masters thesis, Central Food Technological Research Institute.

Chakradhar, Anjani. K (2015) Production of naturally healthy beverage mix using dates powder. Masters thesis, University of Mysuru.

Chandrashekar, P. M. (2011) An Investigation of the Immunomodulatory Activities of Garlic (Allium Sativum L.). PhD thesis, University of Mysore.

Chaudhari, S. S. (1984) Chemical composition and technological aspects of leafy spices and herbs. Masters thesis, Central Food Technological Research Institute.

Chaynika, Verma (2009) Bioactive Constituents and Applications of Seed Spice: Coriander. Masters thesis, University of Mysore.

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

Deeptanshu, Srivastava (2009) Saponins and its Biological Actions with Special Reference to Fenugreek. Masters thesis, University of Mysore.

Devender, Kumar (2011) Microwave assisted extraction of ginger. Masters thesis, University of Mysore.

Devender, Kumar (2010) Microwave Processing of Spices and Plantation Crops. Masters thesis, University of Mysore.

Dheeran, R. (2022) MicroRNA Modulations in Obesity-associated Breast Cancer: A Therapeutic Interventions Using Dietary Piperine. Doctoral thesis, Central Food Technological Research Institute.

Fatima, Clement (2011) Physico chemical and functional characterization of the immune modulatory proteins from garlic. PhD thesis, University of Mysore.

Gopika, L. (2016) Toxic effects/health benefits of Areca Nut: An Overview. Masters thesis, University of Mysuru.

Gunasekaran, N. (2001) Insect Control In Selected Spice Products Using Carbon Dioxide. PhD thesis, University of Mysore.

Harish Nayaka, M. A. (2007) Studies on antioxidants and antimeastatic components from spices against cancer. PhD thesis, University of Mysore.

Ida Lussari, Ikram (1984) Quality standards of spices and their products. Masters thesis, Central Food Technological Research Institute.

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

Jayaprakasha, G. K. (2003) Chemical And Bioactive Studies On Byproducts From Spice Processing. Doctoral thesis, University of Mysore.

Jeevitha, G. C. (2015) Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality. Doctoral thesis, Central Food Technological Research Institute.

Jyothi, S. (1995) Spice principles - stability during processing and storage. Masters thesis, Central Food Technological Research Institute.

Jyothi, T. C. (2007) Low Molecular Weight Proteins of Mustard Seed (Brassica Juncea): Structure, Function and Interaction with Intrinsic Ligands. Doctoral thesis, University of Mysore.

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

Kavitha, B. C. (2016) Mode of action of gastroprotective components from Potato (Solanum tuberosum) and Ginger (Zingiber officinale); Effect of various cooking processes. Doctoral thesis, Central Food Technological Research Institute.

Kiran, G. (2018) Structure - function relationship of glycosaminoglycans in liver during diet - induced hypercholesterolemia and modulation by oat bran and curcumin. Doctoral thesis, University of Mysore.

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

Kyu Seob, Chang (1971) Chemistry and technology of cinnamon cloves, nutmeg and mace. Masters thesis, Central Food Technological Research Institute.

Kyu Seob, Chang (1972) Studies on packaging of chillies (Capsicum annum) is flexible films and their laminates. Masters thesis, Central Food Technological Research Institute.

Lakshmi, Gollakota (1975) Chemistry and biochemistry of capsicum. Masters thesis, Central Food Technological Research Institute.

Laljeet, Singh (1958) Some technological aspects of manufacture and storage of garlic powder. Masters thesis, Central Food Technological Research Institute.

Madhukar Laul, S. (1975) Dehydration of foods fluidized bed drying of chillies. Doctoral thesis, Central Food Technological Research Institute.

Mallikarjuna, S. E. (2020) Dietary Components Against Chemoresistance and Chemotoxicity; Role of Galectin-3 / Survivin Interplay in In vitro and In vivo Models. Doctoral thesis, University of Mysore.

Manasa, V. (2021) Isolation and Characterization of Fixed Oil from Selected Spices and its Role in Addressing Lipid Metabolism-Related Disorders. Doctoral thesis, Central Food Technological Research Institute.

Manjunatha, H. (2005) Studies on the Health Benefecial Potency of Processed Spices. PhD thesis, University of Mysore.

Manjunatha, J. R. (2015) Synthesis of Water-Soluble Curcumin Derivatives and Evaluation of their Bioactive and Anti-Amyloid Aggregating Properties. PhD thesis, University of Mysore.

Ms., Sudharani (2015) Byadagi Chilli:A Potential Source Of Carotenoids With Broad Spectrum Pharmacological Applications. Masters thesis, University of Mysuru.

Muhammad, Usmad. K (2016) Chemistry, Agriculture and Technology of Nutmegs. Masters thesis, University of Mysuru.

Mukthamba, P. (2015) Synergy between hypolipidemic spice garlic and dietary fibre-rich fenugreek seeds in their health beneficial cardio protective influence. Doctoral thesis, Central Food Technological Research Institute.

Murthy, C. T. (2001) Cryogenic Size Reduction and Engineering Properties of Black Pepper. PhD thesis, University of Mysore.

Nagendra Chari, K. L. (2011) Comparative evaluation of different solvents and enzyme pre-treatment on extraction of bioactive compounds of ginger. Masters thesis, University of Mysore.

Nagendra Chari, K. L. (2010) Bioactive compounds of ginger. Masters thesis, University of Mysore.

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

Nivetha, S. (2015) Utilization of Spice Spents in Bakery Products. Masters thesis, University of Mysuru.

Palak, Daga (2022) Isolation, characterization and nutraceutical profiling of fixed oil from Indian spices. Doctoral thesis, Central Food Technological Research Institute.

Phaisan, Wuttijumnong (1974) Minor spices : Caraway, celery, fennel and star-anise. Masters thesis, Central Food Technological Research Institute.

Policegoudra, R. S. (2007) Functional Properties of Bioactive Molecules from Mango Ginger Rhizome and its Applications in Food. Doctoral thesis, University of Mysore.

Pradeep, Chordia (1983) Some aspects of packaging and storage of spices. Masters thesis, Central Food Technological Research Institute.

Pradeep, S. R. (2017) Beneficial modulation of diabetic nephropathy, cataract and cardio vascular complications by dietary spices. Doctoral thesis, University of Mysore.

Prakash, V. (1971) Chemical composition and uses of leafy spices. Masters thesis, Central Food Technological Research Institute.

Pura Naik, J. (1997) Physico-chemical and technological studies on large cardamom (Amomum subulatum) for its use in foods. Doctoral thesis, Central Food Technological Research Institute.

Raghavendra, R. H. (2012) “Studies on modulatory effect of spices and Omega-3 fatty acids on eicosanoid metabolism. Doctoral thesis, University of Mysore.

Rahath Kubra, I. (2012) Investigation on chemical constituents of Zingiber officinale and their in vitro activity studies. PhD thesis, University of Mysore.

Rahul, Sharma (2005) Important Phytochemicals from Spices and Herbs. Masters thesis, University of Mysore.

Raveendra, A. M. (1986) Integrated utilization of cashew. Masters thesis, Central Food Technological Research Institute.

Sadeghi Mahoonak, Alireza (2006) Studies on Quality Improvement of Mustard Proteins. PhD thesis, University of Mysore.

Sambaiah, K. (1981) Biochemical and metabolic studies on spices. Doctoral thesis, Central Food Technological Research Institute.

Sampathu, S. R. (1969) Chemistry and technology of some spices : Cardamom, pepper and ginger. Masters thesis, Central Food Technological Research Institute.

Sangeeta, Goswami (1996) Antioxidants from spices and herbs. Masters thesis, Central Food Technological Research Institute.

Santosh Kumar, S. C. (2015) Synthesis of Important Flavour and Bioactive Molecules from Limonene and Zerumbone. PhD thesis, University of Mysore.

Saranya, K. K. (2013) An overview on extraction of spices using ionic liquids. Masters thesis, University of Mysore.

Shadanaika, Ms. (2005) Mycotoxigenic Fungi in Spices: Molecular Methods of Detection and Control. PhD thesis, University of Mysore.

Shailendra Singh, Rathore (2005) Low Temperature Drying of Basil. Masters thesis, University of Mysore.

Shanthi, Narasimhan. (1982) Quality evaluation of some spices. Doctoral thesis, Central Food Technological Research Institute.

Sharma, Alka (1991) Stabilization of aldehydric flavourings in foods by acetyl formation. Masters thesis, Central Food Technological Research Institute.

Shashikanth, K. N. (1983) Studies on the antimicrobial and microbial growth simulatory principles of garlic. Doctoral thesis, Central Food Technological Research Institute.

Shere, Prerana Dayasagar (2005) Studies on the concentration of onion juice. Masters thesis, University of Mysore.

Shilpa, H. N. (2019) Study on Functional And Therapeutic Properties of Starch From the Unconventional Source: Zingiber Zerumbet (L.) Smith. Masters thesis, Central Food Technological Research Institute.

Shivananda, V. (2018) Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties. Masters thesis, Central Food Technological Research Institute.

Shivashankar, S. (1971) Chemical aspects of asafoetida. Masters thesis, Central Food Technological Research Institute.

Shruthi, R. Raju (2017) Characterization of proteinpolysaccharide complexes from ajowan (Trachyspermum ammi L.) with reference to their biological activities. Doctoral thesis, University of Mysore.

Siddaraju, M. N. (2008) Antiulcer And Anticancer Bioactive Compounds From Ginger (Zingiber Officinale) And Mango Ginger (Curcuma Amada). Doctoral thesis, University of Mysore.

Siddharth, Priyadarshi (2018) Characterization, processing and value addition to coriander (Coriandrum sativum L.) foliage. Doctoral thesis, Academy of Scientific and Innovative Research.

Singh, J (1993) Packaging of spice and spice products. Masters thesis, Central Food Technological Research Institute.

Smitha, P. (2011) Antimicrobial activity of spice extracts. Masters thesis, University of Mysore.

Sowbhagya, H. B. (2006) Newer Chemical & Technological Approaches for the Preparation of Flavourant in Selected Spices. Doctoral thesis, University of Mysore.

Sriranjini, V. (2017) Development of neuroprotective strategies utilizing selected spice actives. Doctoral thesis, University of Mysuru.

Supriya, Veda (2009) Bioavailability Of Β-Carotene As Influenced By Food Processing And Presence Of Factors Such As Spices. Doctoral thesis, University of Mysore.

Suresh, D. (2006) Studies on the Bioavailability of Active Principles from Processed Spices. Doctoral thesis, University of Mysore.

Suresh Kumar, T. V. (2011) Studies on the extracts of black cumin (Nigella sativa L.) obtained by supercritical fluid carbon dioxide. PhD thesis, University of Mysore.

Swarup Rane, B (1995) Vanilla Bean : Curing, chemistry, products and flavour quality. Masters thesis, Central Food Technological Research Institute.

Swathi, K. (2022) Effect of Thermal Processes and Spices on In Vitro Digestibility of Oilseed Proteins. Masters thesis, Central Food Technological Research Institute.

Udaya Shankar, K. (1991) Studies on physico-chemical aspects of High pressure extraction of foods using supercritical carbon di-oxide with special reference to spices. Masters thesis, Central Food Technological Research Institute.

Vaijinath, Kamanna, S. (1983) Studies on the influence of garlic on lipid metabolism. Doctoral thesis, Central Food Technological Research Institute.

Vandana, Sheshkar (2016) Processing of Legumes, Vegetables and Spices for Novel Foods In Convenient Food Sector. Masters thesis, University of Mysuru.

Varnashree, B. S. (2014) Studies on Processing Curry leaves (Murraya koenigii. L. Spreng) for bioactive conserves. PhD thesis, University of Mysore.

Varodayan, P. (1975) The quality aspects of major spices. Masters thesis, Central Food Technological Research Institute.

Vidyashankar, S. (2007) Studies on the Influence of Sesame Oil, Garlic and Onion on Cholesterol and Bile Metabolism. PhD thesis, University of Mysore.

Vijendra Kumar, N. (2015) Synthesis and bioactivity studies of key phenolic compounds of ginger and their derivatives. Doctoral thesis, University of Mysore.

Vipin, A. V. (2018) Ginger (Zingiber officinale): Protective Agent Against Aflatoxin B1 Induced Hepatotoxicity. Doctoral thesis, Academy of Scientific and Innovative Research.

Wesley Jessie, Suneetha (2005) Studies on the Effect Of Coriander and Cumin on Platelets. PhD thesis, University of Mysore.

Student Project Report

Pinky, Leishangthem (2011) “Carotenoids from coriander leaves and the effects of processing on the stability of pigments. [Student Project Report]

Aarthy, M. (2009) Bioactive Conserve from Unconventionally Processed Cumin Seeds. [Student Project Report]

Aastha, Deswal (2009) In-vitro Bioactivity Studies and Food Incorporation of Chilli Carotenoids. [Student Project Report]

Abhinand, S. (2019) Extraction of Bioactives from Murraya Koenigii and Evaluation of its Anti-cancerous Activity against Human Lung Cancer. [Student Project Report] (Submitted)

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)

Ameer Muhammad, Ibrahim (2017) Synthesis of oximes of selected carbonyl compounds from spices and their de-oximation reactions. [Student Project Report] (Submitted)

Anakha, Aneesh (2023) Analysis and quality evaluation of millet beverage with spice bioactive components. [Student Project Report] (Submitted)

Anand Kumar, Kadyan (1987) Production of capsaicin by immobilised cell system of capsicum. [Student Project Report] (Submitted)

Anand Singh, Thokchom (2019) Quality evaluation on physico-chemical and nutritional aspects of whole dried and powdered Red Chillies from NEH regions of India w.r.t FSSR (2.9.3). [Student Project Report] (Submitted)

Anirudh, M.V.R. (2008) Effect of unconventional processing on the chemical composition of volatiles from cumin. [Student Project Report]

Anush, S. M. (2012) Microwave assisted extraction of volatile oils from cinnamon bark. [Student Project Report] (Submitted)

Anusha, K. J. (2021) Nutritional, Sensory and Microbial Evaluation of Immunity Boosting Nutritional Supplement. [Student Project Report] (Submitted)

Anusha, R. (2011) Antioxidant Properties Of Zingiber Zerumbet L. [Student Project Report]

Anusuya, Borah (2008) Aquaresins from Spices. [Student Project Report]

Anusuya, Borah (2009) New approaches for the Extraction of Chilli Pigments. [Student Project Report]

Archana, Haridas (2017) Studies on Chocolate Coated Cardamom Seeds. [Student Project Report] (Submitted)

Arpan, Chowdhury (1980) Inpackage fumigation of spices. [Student Project Report] (Submitted)

Arul Daniel, J. (2014) Metabolic and Molecular Analysis to Explore Pepper (Capsicum annuum L). [Student Project Report] (Submitted)

Athul Das, H. (2020) Encapsulation of L. fermentum and L. casei with β-mannooligosaccharides using sodium alginate: studies on viability, storage and gastrointestinal stress survival. [Student Project Report] (Submitted)

Badiger, Santhosh S. and Niveditha, M. (2009) Isolation of Proteins from Aged Garlic Extract (AGE) and their Effect on Lymphocytes and Macrophages. [Student Project Report]

Bhanu Tanuricha, Pande (2009) Studies on Preparation of Garlic Paste in Retort Pouches. [Student Project Report]

Bhargavi, S. C. (2017) Studies on utilization of Zingiber zerumbet essential oil. [Student Project Report] (Submitted)

Bhavya Shree, K.T. (2009) Studies on Isolation of Conserves from Processed Cumin Seeds and Evaluation of Antioxidant Potential. [Student Project Report]

Bhupender, Singh (2017) Development of bio-active biscuits enriched with ashwagandha and fenugreek. [Student Project Report] (Submitted)

Bilwashree, L. T. (2017) Evaluation of ginger component Zerumbone for anti-inflammatory and anti-diabetic properties by in-vitro studies. [Student Project Report] (Submitted)

Binitha, Balachandran (2016) Quantitative Analysis of zerumbone in Zingiber zerumbet under different processing conditions. [Student Project Report] (Submitted)

Brunda, H. P (2023) Method validation for the simultaneous determination of selected acaricides in sugarcane, cane sugar and chili from South Karnataka. [Student Project Report] (Submitted)

Chaitanya Kumari, M. C (2012) Biochemical analysis of the proteins in the common spice, coriander (Coriandrum sativum). [Student Project Report] (Submitted)

Chakradhar, Anjani. K (2016) Production of Naturally Healthy Beverage Mix Using Dates Powder. [Student Project Report] (Submitted)

Chandan, Verma (2016) Studies on drying characteristics of Coriander herb. [Student Project Report] (Submitted)

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

Chaynika, Verma (2010) Water soluble extract from Cumin and Coriander: Application Studies as Beverage and Quality Characteristics. [Student Project Report]

Deepika, H. (2011) Antibacterial activity of pepermint oil in model food system. [Student Project Report]

Deeptanshu, Srivastava (2010) Fenugreek Seed Husk: A Novel Product and its use in the Development of High Fibre Muffins. [Student Project Report]

Depti, C. and Geetha, V. (2006) Mango ginger: Quality evaluation and value added products. [Student Project Report]

Devipriya, E.S. (2017) Development of Ginger Coconut Toffee from fresh ginger. [Student Project Report] (Submitted)

Dharal, Shah (2018) Pigmented, flavoured oil formulation and ginger aquaresin for food application. [Student Project Report] (Submitted)

Dharma Teja, V. (2008) Effects of unconventional processing on chemical composition of essential oil of coriander fruit. [Student Project Report]

Dhivya, B (2007) Nutritional and Therapeutic values of Ginger wine using different strains of Yeast. [Student Project Report]

Divya Sree, M. (2019) Quality assessment of different varieties of pepper available in market with respect to Food Safety Standards. [Student Project Report] (Submitted)

Doctor Joy, Tripura (2017) Isolation of allicin from garlic (Allium sativum L.) and stabilization by electro spray method. [Student Project Report] (Submitted)

Drishya, P. K. (2017) Development of methods for the removal of toxic components from Areca nut (Areca catechu. L) By novel approaches. [Student Project Report] (Submitted)

Elizabeth, Pereira (2012) Bioactivity of resveratrol from Zingiber officinale. [Student Project Report]

Fidil Isham, M. P. (2022) Evaluation of Physico-Chemical (FSSRs) and Non-Enzymatic Antioxidants of Cumin & Fennel Seeds from Mysore. [Student Project Report] (Submitted)

Geeta, Siva Jyothi. K (2019) Enzyme assisted extraction of essential oil from Zingiber zerumbet. [Student Project Report] (Submitted)

Gopika, G. (2022) Physico-chemical properties and sensory evaluation of cookies incorporated with native and nano-encapsulated curcumin. [Student Project Report] (Submitted)

Gopika, L. (2017) Reduction of arecoline in Areca catechu value addition. [Student Project Report] (Submitted)

Harapriya, Sahoo (2021) Development of cereal-millets-pulse based extruded product with fennel-based spice mix. [Student Project Report] (Submitted)

Harish Kumar, Mishra (2016) Application of Cardamom Spent Residue in Bakery Product. [Student Project Report] (Submitted)

Harsh, Sharma and Gaurav, Kumar and Ayush Vyas, Kukkillaya (2019) Optimization of supercritical CO2 extraction of Guggul and Byadgi chilly and their characterization. [Student Project Report] (Submitted)

Hemanth Reddy, C. (2021) Nanoemulsion Preparation of Spice Oils. [Student Project Report] (Submitted)

Hemavathy, V. (1992) Quality improvements in spice and spice products. [Student Project Report] (Submitted)

Ida Lussari, Ikram (1984) Determination of residual solvents in spice extracts. [Student Project Report] (Submitted)

Isha, Sharma (2020) Chemical profile of Piper nigrum and Piper adi. [Student Project Report] (Submitted)

Ishika, Kaushik (2023) Physico-chemical quality evaluation of masala powder. [Student Project Report] (Submitted)

Janaki, R. N (1996) Supercritical fluid carbon-dioxide extraction of Nutmeg. [Student Project Report] (Submitted)

Jeninderjit, Singh (1994) Studies on the packaging and storage aspects of curry powder. [Student Project Report] (Submitted)

Jiya Anna, Salus (2022) Preparation and Characterization of Maillard Conjugate. [Student Project Report] (Submitted)

Jyotirmayee, Padhi (2017) Microwave Assisted Extraction Of Volatiles & Non Volatiles from cardamom. [Student Project Report] (Submitted)

Kalaiselvan, P. (1977) Investigation on leaf and bark oils of Cinnamomum tamala. [Student Project Report] (Submitted)

Kalyani, Swaminath Dalal (2014) Enzyme Assisted Extraction of Volatile and Non-Volatiles from Fresh Ginger. [Student Project Report] (Submitted)

Kartik Kishore, Kutty (2018) Developing New Techniques for the Evaluation of Capsaicin in Green Chillies. [Student Project Report] (Submitted)

Kavithasri, M. (2017) Novel Product Development Using Nutraceuticals. [Student Project Report] (Submitted)

Kavyaa, M. L (2023) Spiced flavoured virgin coconut oils and their physico chemical characteristics. [Student Project Report] (Submitted)

Krishna, M. E. (2012) “Chemical composition and functional properties of Zingiber zerumbet L. Starch. [Student Project Report] (Submitted)

Krishna Murthy, T. P. (2012) Mathematical Modelling of Unit Operations Involved in Post Harvest Processing of Mango ginger (Curcuma amada roxb). [Student Project Report] (Submitted)

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

Kuriachen, V.P (2007) Studies on Stabilization of Vanillin for Improved Stability and Controlled Release into Headspace. [Student Project Report]

Laishram, Bhaktaraj Singh (2019) Studies on the development of value added products using Culantro (Eryngium Foetiotum) and other spices. [Student Project Report] (Submitted)

Lakshmi, Gollakota (1976) Study of some nutritional effects of capsaicin. [Student Project Report] (Submitted)

Leelavathi, Suddala (2011) Studies on Essential Oil from Microwave Treated Coriander Seed Obtained by Super Critical Fluid Co2 Extraction. [Student Project Report]

Lohith Kumar, D. H. (2013) Effect of Microwave Treatment on the release of Volatile Oil from Cinnamon (Cinnamomum Zeylanicum). [Student Project Report] (Submitted)

Malavika Devi, K. (2008) Medicinal/nutraceutical properties of ginger- A Review. [Student Project Report]

Malavika Devi, K. (2009) Quality Evaluation of Ginger from North East India and its Value Addition. [Student Project Report]

Manan Manoj, Borana (2017) Quality Evaluation of Cumin (Cuminum cyminum L.) seeds by Biochemical and Instrumental Analysis. [Student Project Report] (Submitted)

Manasa, D. (2012) Enzyme Assisted Extraction of Ginger Oleoresin. [Student Project Report] (Submitted)

Mhatre Jayesh, Dinesh (2009) Separation and Characterisation of Low Polar Anti-Oxidant Molecules from Ginger. [Student Project Report]

Monu, Chaurasiya (2019) Extraction of Essential Oil from Piper betle L. and its Allied Application as Flavored Water for a Potential Sports Drink. [Student Project Report] (Submitted)

Mr., Lalthlamuana (2017) Development of methods for the stabilization of Diallyl disulfide (DADS) from garlic (Allium Sativum L.). [Student Project Report] (Submitted)

Ms, Bindiya (2023) Physico-chemical properties of encapsulated spice bioactive in food product. [Student Project Report] (Submitted)

Ms, Mamata (2022) Studies on Influence of Biotic Nanoparticles on Chilli Callus Culture Bioactives. [Student Project Report] (Submitted)

Ms., Krishnanjali (2023) Impact of multipin cold plasma treatment on the quality of chili and honey. [Student Project Report] (Submitted)

Ms., Sudharani (2016) Studies On Microwave Assisted Extraction Of Bydagi Chilli by using Response Surface Methodology. [Student Project Report] (Submitted)

Muhammad, Usmad. K (2017) Preparation of value added products from Nutmeg pericarp. [Student Project Report] (Submitted)

Nagabhooshana, G. (2020) Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base. [Student Project Report] (Submitted)

Nagasreevani, M. (2012) Studies on antioxidant activity of Zingiber zerumbent L. spent. [Student Project Report] (Submitted)

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

Neethi, S. (2014) Solid Phase Micro Extraction (SPME) Study of Flavour-Lipid Interaction. [Student Project Report] (Submitted)

Nikhitha, Benny Myppan (2021) Allspice volatiles and formulation of herbal candy. [Student Project Report] (Submitted)

Nikita, Dewangan (2018) Aquaresin Extraction from Chilli. [Student Project Report] (Submitted)

Nirmala, A. M. (2012) Proximate analysis of traditional fermented foods. [Student Project Report] (Submitted)

Nisha, C.L. (2011) Studies on Synthetic Conversions of Eugenol. [Student Project Report]

Nisha Kiran, Meena (2017) Encapsulation Of Spice: The Case Of Capsaicinoids. [Student Project Report] (Submitted)

Nithya, A. (2017) Infrared treatment for detoxification of aflatoxin B1 in dried red chillies. [Student Project Report] (Submitted)

Nivetha, S. (2016) Utilization of Ginger Spent in Bakery Products. [Student Project Report] (Submitted)

Palak, Khare (2016) Novel extraction methods using microwave and technological Studies of garlic biomolecules. [Student Project Report] (Submitted)

Pankaj Kumar, Sharma (2014) Antimicrobial activity and physico-mechanical properties of curcumin, nanocurcumin and ginger extract incorporated methyl-cellulose film. [Student Project Report] (Submitted)

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

Parineeta, Sengupta (2017) Stabilization of nanoencapsulated spice oil emulsion. [Student Project Report] (Submitted)

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

Pavithra, D. R. (2012) Ultrasonic assisted extraction of Dill seeds oil. [Student Project Report] (Submitted)

Phaisan, Wuttijumnong (1975) Celery oil and oleoresion. [Student Project Report] (Submitted)

Phebe, Grace (2020) Preparation and Characterization Of Cellulose Nanoparticles Reinforced Tamarind Kernel Starch Based Food Packaging Films. [Student Project Report] (Submitted)

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

Poojashree, M. B. (2017) Evaluation of Ginger Component Azazerumbone for Anti-Inflammatory and Anti-Diabetic Properties by In-Vitro Studies. [Student Project Report] (Submitted)

Poornima, Gowthaman (2010) Fractionation of Conserves from Roasted Cumin Seeds and their Antioxidant Potential. [Student Project Report]

Prabha, P. (2012) Enzyme-Assisted Extraction of Ginger and Dill Seed Volatile Oil. [Student Project Report] (Submitted)

Prakruthi, Appaiah (2010) Mechanism of Bioactivity of Licorice and Cinnamon Extracts. [Student Project Report]

Prashik, S Chavan (2022) In silico Evaluation of Dietary Spice Bioactives as Key Epigenetic Modulators. [Student Project Report] (Submitted)

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

Priya Namrata, Topno and Vinothini, S. (2009) Studies on Preparation of Shelf Stable Ginger-Garlic Paste in Retort Pouches. [Student Project Report]

Priya Ramnath, Rahane (2022) Studying the Global Methylation and Global Acetylation changes in Type II diabetes. [Student Project Report] (Submitted)

Priyanka, Mohite (2013) Studies on Effect of Spices on Monacolin Production. [Student Project Report] (Submitted)

Priyatam, Prity (2018) Extraction, Isolation and Characterization of Bioactive Compounds from Fenugreek ( Trigonella foenum graecum ) fractions. [Student Project Report] (Submitted)

Pronay Kumar, Das (2010) Field Assisted Drying for Improving Food Quality. [Student Project Report]

Rahul Kumar, Rawal (2022) Establishment of in-vitro callus culture in Capsicum annuum and Curcuma longa. [Student Project Report] (Submitted)

Rajalakshmi, G. (2015) Extraction of Starch from Zingiber Zerumbet and its Food Application. [Student Project Report] (Submitted)

Rajashree, M. S (1989) Use of curcumin as food colour. [Student Project Report] (Submitted)

Raksha, A. (2022) Extraction and Characterization of Bio-Actives from Allspice (Pimenta Dioica L.) Leaves: Antioxidant and Antimicrobial Properties. [Student Project Report] (Submitted)

Ramprasad, Rathi Arpita (2006) Role of selected Food Ingredients in Speciality Foods: Spices and Herbs. [Student Project Report]

Ramya, K. (2013) Proximate analysis of Garcinia indica and their antimicrobial activity. [Student Project Report] (Submitted)

Ranjini, A.R (2009) Effect Of Reducing Agent(β-Mercaptoethanol) On Curcumin (BiophysicalApproaches). [Student Project Report]

Ray, S. K. (1979) Studies on asafoetida. [Student Project Report] (Submitted)

Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)

Rekha, M. (2010) Chemical Composition of Essential Oils from Processed Cumin Seeds using Alternate Energy on Pilot Scale. [Student Project Report]

Revathi, C. Sekar (2009) Studies on Anti-lithogenic Potential Fenugreek Seeds. [Student Project Report]

Rithwick Surya, L. (2022) Study on analysis of plant-derived fat-soluble bioactives and development of functional food product targeting obesity. [Student Project Report] (Submitted)

Rohini, M. (2012) Bioactive potentials of ginger[Zingiber zerumbet]. [Student Project Report] (Submitted)

Rohini, M. (2011) Chemical,Technical and Medicinal Properties of Zingiber Zerumbet(L) Smith. [Student Project Report] (Submitted)

Rohit, Kedia (2013) Effect of Enzyme Treatment on Preparation of Chili Oleoresin and its Food Application. [Student Project Report] (Submitted)

Rohithnath, R. R. (2017) Catalytic Hydrogenation of Some Selected Spice Constituents. [Student Project Report] (Submitted)

Roosmani, A. B. (1973) Effect of waxing on the storage behaviour of green chillies capsicum accuminatum and tender coconuts cocos nucifera at ambient and low temperature. [Student Project Report] (Submitted)

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

Roumya Ranjan, Panda (2017) Effect of nutraceutical compounds on expression of hSULF-2 protein in breast cancer cell lines. [Student Project Report] (Submitted)

Ruqiya, Arman (2020) Formulation of cereal - wild ginger composite soup mix. [Student Project Report] (Submitted)

Sahithi Priya, Madakasira (2021) Qualitative Evaluation of Commercially available Chilli Powders. [Student Project Report] (Submitted)

Sai Jyotsna, L. (2009) Studies on Ginger Paste in Retort Pouches. [Student Project Report]

Sakshi Naresh, Bhoyar (2023) The anti-tumor activity of garlic exosomes and its peel extract in ovarian cancer. [Student Project Report] (Submitted)

Sanghapriya, Sarwade (2023) Substitution of pectin with tamarind xyloglucan in preparation of pineapple and other mixed fruit-juice based products. [Student Project Report] (Submitted)

Sanjana, Bhardwaj (2019) Studies on New Product Development Using Plantation and Spice Extractives. [Student Project Report] (Submitted)

Saranya, K. K. (2014) Microwave assisted Extraction of Non-Volatiles from Ginger Using Ionic Liquids. [Student Project Report] (Submitted)

Sasikala, P. (2012) Extraction and Purification of Polyphenols from Ginger. [Student Project Report] (Submitted)

Savitha, H. G. (2011) Studies on Fenugreek. [Student Project Report] (Submitted)

Selat Vandana, J. (1991) Flavour stability studies on cardamom-based products. [Student Project Report] (Submitted)

Shamanth, D. H. (2022) Anti-cancerous effect and phytochemical profiling of curry leaves (Murraya koenigii). [Student Project Report] (Submitted)

Shambhu Prasad, G. A. (2011) Folic Acid Content in Commercial Coriander (Coriandrum sativum L.) Varieties and Callus Cultures. [Student Project Report]

Sharma, Deepika (2007) Novel Functional Dry Beverage Mixes Using Ginger and Mint. [Student Project Report]

Sheetal, Sinha (2023) Studies on the insecticidal property of some medicinal plant extracts to rice weevil sitophilus oryzae and pulse beetle callosebruchus chinensis. [Student Project Report] (Submitted)

Shema Hanna, Mathew (2013) Sensory and Instrumental Characterization of Health Beverage Based on Mint. [Student Project Report] (Submitted)

Sherin, M. Joseph (2017) Optimization of Physico-chemical Parameters of Nanoencapsulated Clove Oil Emulsion. [Student Project Report] (Submitted)

Shilpa, H. N. (2020) Study on Characteristics of Zingiber zerumbet (L.) Smith Starch based Instant Soup Powder. [Student Project Report] (Submitted)

Shivangi, Singh (2023) Influence of indoleamine compound on secondary metabolites production in chili (C.annuum) callus suspension cultures. [Student Project Report] (Submitted)

Shivani, Agrawal (2018) Development, Quality and Shelflife Enhancement of Chapatti by Using Multigrain Flour and Spices. [Student Project Report] (Submitted)

Shivendu, Ranjan (2013) Effect of Dry Blanching on Micronutrient and Volatile Retention in Red Capsicum. [Student Project Report] (Submitted)

Shiwani, Sunil Kulkarni (2014) Studies on Comparative Evaluation of Cumin and Cinnamon Volatile Oil Extraction by Different Methods. [Student Project Report] (Submitted)

Shreya Ramesh, C. (2019) NMR Spectroscopy Of Encapsulated Curcumin and Beta- Cyclodextrin. [Student Project Report] (Submitted)

Shruti Pradeep, Pashte (2017) Microbial Decontamination of coriander seeds (Coriandrum sativum) by ozone Treatment and its Effect on Volatile Oil Constituents of the Spice. [Student Project Report] (Submitted)

Shubha, M.B. (2022) Evaluation of antidepressant activity of piperine nanoemulsion in LPS induced model in mice. [Student Project Report] (Submitted)

Shubhashree, Dhal (2015) Studies on optimization of microwave assisted extraction of capsicum varieties and analysis of various quality parameters. [Student Project Report] (Submitted)

Sindhu, S. (2010) Preparation of Full Fat Mustard Powder with increased Pungency and Reduced Bitterness. [Student Project Report]

Sinduja, K. (2010) Fractionation of Conserves from Coriander Fruits and their Antioxidant Potential. [Student Project Report]

Sirisha, Yadlapati (2010) Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy. [Student Project Report]

Sneha, John (2016) Anti-inflammatory effect of cardamom fractions in rats. [Student Project Report] (Submitted)

Sneha, S.K. (2010) Utilisation of Spice Spents. [Student Project Report]

Solomon, Keri (2013) Evaluation of Antioxidant Activity and Proximate Composition of Different Cultivars of Byadgi Chilli. [Student Project Report] (Submitted)

Sourabh, Tailor (2017) Evaluation of anti-oxidant and anti-proliferative potential of garlic extract on ovarian carcinoma cells. [Student Project Report] (Submitted)

Sowmya, H. M. (2012) Antioxidant potential of leaves of Cinnamomum tamala (Buch.-Ham.) Nees & Eberm. [Student Project Report] (Submitted)

Sowmya, P. T. (2011) Studies on Processing of Mint Leaves, Chemical Composition and Synthesis of Menthol Glycosides. [Student Project Report]

Sowmyashree, G. (2009) Isolation and Evaluation of Antioxidant Conserves in Coriander Fruit. [Student Project Report]

Sreelakshmi, R. (2022) Preparation of Clove Oil Nanoemulsion and Study of it’s Application. [Student Project Report] (Submitted)

Srinivas Prasad, K. (2008) Bioactive components on debitterised fenugreek. [Student Project Report]

Sruthi, A.J.M. (2016) Formulation of a Novel Dip for Raisin Production. [Student Project Report] (Submitted)

Sushmita, Behera (2002) Microwave processing of spices. [Student Project Report]

Swathi, Pushpangathan (2015) Optimization of analytical methodology for the estimation of specific residues in spices. [Student Project Report] (Submitted)

Swati, Chauhan (2016) Extraction of Essential Oil from Clove and Nanoencapsulation of its bio-active compounds. [Student Project Report] (Submitted)

Swati, Nair (2023) Profiling of curcuminoid in CRTO by NMR and HPLC. [Student Project Report] (Submitted)

Swati, Prasad (2020) Role of MicroRNA Modulation By Dietary Piperine In Leptin- Induced Human Breast Cancer. [Student Project Report] (Submitted)

Syed Shahid, Afridi (2021) Screening and identification of potential curry leaf bioactives against P-glycoprotein in cancer chemoresistance. [Student Project Report] (Submitted)

Tejaswini, Uddhav Oka (2017) Feasibility of extraction of bioactive compounds from Zingiber zerumbet. [Student Project Report] (Submitted)

Triroopa, Ghosh (2013) Studies on Drying of Ginger (Zingiber Officinale) for Retention of 6-Gingerol. [Student Project Report] (Submitted)

Usha, Esther (2011) Studies on Hydrogenation of Dehydrozingerone. [Student Project Report]

Usha Kiran, B. (2019) Standardization and Quality Evaluation of Amla Based Instant Pulihora Mix. [Student Project Report] (Submitted)

Utsavi, Dwivedi (2017) Qualitative and quantitative analysis of character impact compounds in spice oils. [Student Project Report] (Submitted)

Vandana, Sheshkar (2017) Development and Quality Evaluation of Sambhar and Rasam Cubes. [Student Project Report] (Submitted)

Vanshdeep, Pathania (2018) Effect of Spices in Enhancing the Bioaccesibility of Iron and Zinc in Cereal-Pulse Matrices. [Student Project Report] (Submitted)

Varodayan, P. (1976) The evaluation of the pungent components of pepper, ginger and chillies. [Student Project Report] (Submitted)

Veena, Vinod (2023) Profiling of tender coconut water by H-NMR spectroscopy. [Student Project Report] (Submitted)

Vijayakumari, Y. S. (2012) Synthesis of Eugenol Bromohydrin and its Reactions. [Student Project Report] (Submitted)

Vinodha, M. (2009) Extraction of Conserves from IR Processed Coriander Fruits (Coriandrum Sativum) and Evaluation of its Bioactivity. [Student Project Report]

Vinutha, Nayak (2016) Comparative studies of phenolics and antioxidant activities of kitchen greens –Mint, Coriander and Fenugreek. [Student Project Report] (Submitted)

Vishnu, P. R. (2015) Studies on Bioactive Properties Of Coriander (Coriandrum Sativum L.) Foliage. [Student Project Report] (Submitted)

Yashraj, Darade (2023) Callus biomass scaleup and metabolite profiling in chili. [Student Project Report] (Submitted)

Yuvan Pinkcas, J. (2022) Studies on the Anti-Dyslipidemic Activity of Selected Spice Fixed Oils in C57bl/6 Mice. [Student Project Report] (Submitted)