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Number of items at this level: 644.

A

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]

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..

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..

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

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.

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.

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.

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

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.

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

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)

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

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.

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 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.

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

B

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

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

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]

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 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..

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.

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

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.

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

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..

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.

Bhavanishankar, T. N. and Narasimha Murthy, 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

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

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

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

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

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

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.

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

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.

C

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

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

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

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.

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

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

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

D

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.

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

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

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]

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.

Devipriya, E.S. (2017) Development of Ginger Coconut Toffee from fresh ginger. [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, 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, 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

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

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..

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.

E

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

F

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

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.

G

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.

Gayathri, G.N. and Kalpana, Platel and Jamuna, Prakash and Srinivasan, K. (2004) Influence of antioxidant spices on the retention of Beta-carotene in vegetables during domestic cooking processes. Food Chemistry, 84. pp. 35-43.

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.

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

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.

H

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.

Hafeeza, Khanum and Sulochanamma, G. and Borse, B. B. (2013) Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content. Journal of Biological & Scientific Opinion, 1 (2). pp. 50-55.

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

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

Hemavathy, J. and Prabhakar, J. V. (1988) Lipid composition of cumin (Cuminum cyminum L.) seeds. Journal of Food Science, 53 (5). pp. 1578-1579. ISSN 0022-1147

Hemavathy, J. and Prabhakar, J. V. (1989) Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds. Food Chemistry, 31 (1). pp. 1-7. ISSN 0308-8146

Hussain, M. S. and Chandrasekhara, N. (1994) Biliary proteins from hepatic bile of rats fed curcumin or capsaicin inhibit cholesterol crystal nucleation in supersaturated model bile. Indian Journal of Biochemistry and Biophysics, 31 (5). pp. 407-12. ISSN 0301-1208

Hussain, M. S. and Chandrasekhara, N. (1994) Effect of curcumin and capsaicin on the regression of pre-established cholesterol gallstones in mice. Nutrition Research, 14 (10). pp. 1561-1574.

Hussain, M. S. and Chandrasekhara, N. (1993) Influence of curcumin and capsaicin on cholesterol gallstone induction in hamsters and mice. Nutrition Research, 13 (3). 349-357, 28 ref..

I

Indrani, D. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure And Quality of Parotta – An Indian Flat Bread. Journal of Texture Studies, 41. pp. 208-223.

Ismail, R. Kubra and Bettadaiah, B. K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds. Journal of Food Science and Technology, 51 (2). pp. 245-255.

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2013) Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale). International Journal of Food Science and Technology, 48. pp. 1828-1833.

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Pura Naik, J. and Mohan Rao, L. J. and Shankaracharya, N. B. and Nagalakshmi, S. (2001) Studies on the chemical and technological aspects of siahzira (Carum gracile Lindl) seed. Journal of Food Science and Technology, 38 (3). 277-280, 11 ref..

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Pura Naik, J. and Nagalakshmi, S. and Balasubrahmanyam, N. and Dhanaraj, S. and Shankaracharya, N. B. (2001) Packaging and storage studies on commercial varieties of Indian chillies (Capsicum annum L.). Journal of Food Science and Technology, 38 (3). 227-230, 15 ref..

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

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

Siddaraju, Mugur N and Dharmesh, Shylaja M (2007) Inhibition of gastric H+, K+-ATPase and Helicobacter pylori growth by phenolic antioxidants of Zingiber officinale. Molecular nutrition & food research, 51 (3). pp. 324-32. ISSN 1613-4125

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

Sindhu, S. and Maya, Prakash and Indira, T. N. (2012) A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness. LWT - Food Science and Technology, 49. pp. 42-47. ISSN 0023-6438

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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]

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Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2011) Promoting influence of combinations of amchur, b-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains. International Journal of Food Sciences and Nutrition, 62 (5). pp. 518-524.

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

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

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Sowbhagya, H. B. (2014) Chemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolens L.): An Overview. Critical Reviews in Food Science and Nutrition, 54. 389-398 . ISSN 1549-7852

Sowbhagya, H. B. (2013) Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview. Critical Reviews in Food Science and Nutrition, 53. pp. 1-10.

Sowbhagya, H. B. and Purnima Kaul, Tiku and Florence, Suma P. and Appu Rao, A. G. and Srinivas, P. (2009) Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chemistry, 113 (4). pp. 1234-1238. ISSN 0308-8146

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2007) Evaluation of size reduction on the yield and quality of celery seed oil. Journal of Food Engineering, 80 (4). pp. 1255-1260.

Sowbhagya, H. B. and Sampathu, S. R. and Vatsala, C. N. and Krishnamurthy, N. (1998) Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread. Beverage and Food World, 25 (4). pp. 40-43.

Sowbhagya, H. B. and Soumya, C. and Indrani, D. and Srinivas, P. (2015) Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. Journal of Food Science and Technology, 52 (11). pp. 7218-7226. ISSN 0022-1155

Sowbhagya, H. B. and Srinivas, P. and Purnima Kaul, Tiku and Krishnamurthy, N. (2011) Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds. Food Chemistry.

Sowbhagya, H.B. and Mahadevamma, S. and Indrani, D. and Srinivas, P. (2011) Physicochemical and Microstructural Characteristics of Celery Seed Spent Residue and Influence of its Addition on Quality of Biscuits. Journal of Texture Studies . ISSN 0022-4901

Sowbhagya, H.B. and Srinivas, P. and Krishnamurthy, N. (2010) Effect of enzymes on extraction of volatiles from celery seeds. Food Chemistry, 120 (1). 230-234 .

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

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]

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Sreenivasamurthy, V. and Sreekantiah, K. R. and Johar, D. S. (1961) Studies on the stability of allicin and alliin present in garlic. Journal of Scientific and Industrial Research, 20C. pp. 292-295.

Sreenivasamurthy, V. and Sreekantiah, K. R. and Johar, D. S. and Sreekantamurthy, K. R. and Mahadeva Sastry, M. and Krishnamurthy, M. S. (1961) Therapeutic usefulness of garlic. Its use in the treatment of rheumatoid arthritis. National Medical Journal.

Sreenivasamurthy, V. and Sreekantiah, K. R. and Paul Jayaraj, A. and Johar, D. S. and Chaudhry, D. S. (1962) A preliminary report on the treatment of acute lepromatous neuritis with garlic. Leprosy in India, 34. pp. 171-174.

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

Srinivasan, K (2007) Black pepper and its pungent principle-piperine: a review of diverse physiological effects. Critical reviews in food science and nutrition, 47 (8). pp. 735-48. ISSN 1040-8398

Srinivasan, K. (2017) Anti-cholelithogenic potential of dietary spices and their bioactives. Critical Reviews in Food Science and Nutrition, 57 (8). pp. 1749-1758. ISSN 1549-7852

Srinivasan, K. (2014) Antioxidant Potential of Spices and their Active Constituents. Critical Reviews in Food Science and Nutrition, 54. 352-372 . ISSN 1549-7852

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Srinivasan, K. (2013) Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases. Food and Function, 4 (4). pp. 503-521.

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Supriya, Veda and Kalpana, Platel and Srinivasan, Krishnapura (2008) Influence of Food Acidulants and Antioxidant Spices on the Bioaccessibility of �-Carotene from Selected Vegetables. Journal of Agricultural and Food Chemistry , 56. pp. 8714-8719.

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Usha, N. S. Prakash and Srinivasan, K. (2013) Enhanced intestinal uptake of iron, zinc and calcium in rats fed pungent spice principles – Piperine, capsaicin and ginger (Zingiber officinale). Journal of Trace Elements in Medicine and Biology, 27 (3). pp. 184-19.

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V

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

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

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Vijendra Kumar, N. and Pushpa, S. Murthy and Manjunatha, J. R. and Bettadaiah, B. K. (2014) Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives. Food Chemistry, 159. pp. 451-457.

Vijendra Kumar, N. and Santosh Kumar, S. C. and Srinivas, P. and Bettadaiah, B. K. (2015) An Improved Route to the Preparation of 6-, 8-, 10-Gingerols. Organic Preparations and Procedures International, 47 (6). pp. 443-448.

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W

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

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This list was generated on Fri Sep 22 08:59:29 2017 IST.