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Items where Author is "Abraham, K. O."

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Number of items: 27.

Article

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

Meenakshi, Singh and Raghavan, B. and Abraham, K. O. (1996) Processing of marjoram (Marjorana hortensis Moench.) and rosemary (Rosmarinus officinalis L.). Effect of blanching methods on quality. Nahrung, 40 (5). 264-266, 18 ref..

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

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

Ramalakshmi, K. and Prabhakara Rao, P. G. and Abraham, K. O. (1994) Chemical analysis of chicory samples. Indian Coffee, 58 (3). 22-24, 6 ref..

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

Shankaracharya, N. B. and Abraham, K. O. and Shankaranarayana, M. L. (1985) CFTRI's contribution to chemistry and technology of spice citrus oils and other flavourings. Indian Perfumer, 29 (1-2). pp. 5-14.

Rajasekhar, T. and Udayshankar, K. and Abraham, K. O. and Seshadri, R. and Shankaranarayana, M. L. and Ramanathan, P. K. (1983) Studies on the utilization of coffee by-products. Indian Coffee, 47 (4). 9-11, 5 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..

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P (1981) Titrimetric determination of total aldehydes in cinnamon bark and leaf oils using chloramine-T reagent. Journal of Food Quality, 4 (1). 35-41, 13 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..

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

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1977) Caramel colour. Indian Food Packer, 31 (2). 26-35, 18 ref..

Kjaer, A. and Sponholtz, M. and Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) 2-Butyl propenyl disulphides from asafoetida: Separation, characterization and absolute configuration. III. Acta Chemica Scandinavia, 30. pp. 137-140.

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..

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..

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

Raghavan, B. and Shankaranarayana, M. L. and Abraham, K. O. and Natarajan, C. P. (1976) Hydrolysed vegetable proteins - their flavour characteristics and applications in meat and meat analoges. Indian Food Packer, 30 (1). 22-27, 25 ref..

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1975) Infrared identification of compounds separated by gas and thin layer chromatography: applications to flavor analysis. CRC Critical Reviews in Food Science and Nutrition, 6 (3). 271-315, many ref..

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1975) Volumetric determination of zinc dialkyldithiocarbamates and carboxymethyldithiocarbamates. Indian Food Packer, 29 (5). pp. 25-28.

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1974) Analytical methodology in pecticide research. Indian Food Packer, 28 (1). 65-78, 245 ref..

Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. and Sastry, L. V. L. and Natarajan, C. P. (1974) Asafoetida. II. Chemical composition and physicochemical properties. Flavour Industry, 5 (7/8). 179-181, 17 ref..

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1974) Complex nature of coffee aroma. Indian Coffee, 38 (4). 84-92, 32 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..

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1973) Volatile sulphur compounds in food flavours. CRC Critical Reviews in Food Technology, 4 (3). 395-435, 337 ref..

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

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

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