[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Browse by Type

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Creators | Item Type | No Grouping
Jump to: A | B | C | D | G | H | I | J | K | L | M | N | P | R | S | U | V
Number of items: 144.

A

Ajam, Yakub Shekh and Preeti, Shrivastava and Kannan, Krishnamurthi and Sandeep, N. Mudliar (2016) Stress enhances poly-unsaturation rich lipid accumulation in Chlorella sp. and Chlamydomonas sp. Biomass and Bioenergy, 84. pp. 59-66.

Akshath, U. S. and Praveena, Bhatt (2016) Tunneling of redox enzymes to design nano-probes for monitoring NAD+ dependent bio-catalytic activity. Biosensors and Bioelectronics, 85. pp. 240-246. ISSN 0956-5663

Amit, K. Das and Vasudeva, Singh (2016) Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes. Food Chemistry, 201. pp. 298-306.

Amrutha Kala, A. L. and Nanishankar, V. Harohally (2016) O-hydroxy Schiff bases derived from -hydroxy--methoxy benzaldehyde: Synthesis, x-ray studies and hydrogen bonding attributes. Molecular Crystals and Liquid Crystals, 629. pp. 146-157.

Amrutha Kala, A. L. and Sabeena, K. and Havanur, Priya Pramod (2016) Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. Journal of Food Science and Technology, 53 (4). pp. 2144-2147. ISSN 0022-1155

Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155

Anila, N. and Daris, P. Simon and Arun, Chandrashekar and Ravishankar, G. A. and Sarada, R. (2016) Metabolic engineering of Dunaliella salina for production of ketocarotenoids. Photosynthesis Research, 127. pp. 321-333.

Anjum, Khanam and Kalpana, Platel (2016) Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same. Food Chemistry, 194. pp. 1293-1299.

Anjum, Khanam and Kalpana, Platel (2016) Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals. Journal of Food Science and Technology, 53 (3). pp. 1634-1639.

Anto, A. and Kiran, B. V. and Jeevitha, G.C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Anu Bhushani, J. and Karthik, P. and Anandharamakrishnan, C. (2016) Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins. Food Hydrocolloids, 56. pp. 372-382.

Anudeep, Sandanamudi, and Kishan, R.Bharadwaj and Radha, C. (2016) Data for chitin binding activity of Moringa seed resistant protein(MSRP). Data in Brief, 9. pp. 335-337.

Arun, Tapal and Gerd, E. Vegarud and Sreedhara, Ashoka and Prajna, Hegde and Shashikala, Inamdar and Purnima Kaul, Tiku (2016) In vitro human gastro-intestinal enzyme digestibility of globulin isolate from oil palm (Elaeis guineensis var. tenera) kernel meal and the bioactivity of the digest. RSC Advances, 6. pp. 20219-20229.

Aruna, P and Venkataramanamma, D. and Alok Kumar, Singh and Singh, R. P. (2016) Health Benefits of Punicic Acid: A Review. Comprehensive Reviews in Food Science and Food Safety, 15 (1). pp. 16-27.

Ashwini, K. Umashankar and Jyotsna, Rajiv and Prabhasankar, P. (2016) Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of Food Science and Technology, 53 (1). pp. 531-540. ISSN 0022-1155

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.

Ashwini Bellary, N. and Rastogi, N. K. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition, 56 (7). pp. 1126-1145.

B

Balaswamy, K. and Prabhakara Rao, P. G. (2016) Physico-chemical and antioxidant properties of foam mat dried muskmelon (Cucumis melo) and application in dairy products. Journal of Scientific and Industrial Research, 75. pp. 225-230.

Bappa, Saha and Sutapa, Mukherji (2016) Entropy production and large deviation function for systems with microscopically irreversible transitions. Journal of Statistical Mechanics- Theory and Experiment. pp. 1-11.

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 Prakash, G. and Kiran, S. (2016) Essential oils: a traditionally realized natural resource for food preservation. Current Science, 110 (10). pp. 1890-1892.

C

Chandana, Thimme Gowda and Venkatesh, Y. P. (2016) Occurrence, Functions and Biological Significance of Arginine-Rich Proteins. Current Protein and Peptide Science, 17. pp. 507-516.

Chandralekha, A. and Hrishikesh Tavanandi, A. and Amrutha, N. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Encapsulation of yeast (Saccharomyces cereviciae) by spray drying for extension of shelf life. Drying Technology, 34 (11). pp. 1307-1318. ISSN 0006-3002

Chanukya, B. S. and Rastogi, N. K. (2016) A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals. Journal of Food Processing and Preservation, 40. pp. 1289-1296.

D

Darshan, N. and Manonmani, H. K. (2016) Prodigiosin inhibits motility and activates bacterial cell death revealing molecular biomarkers of programmed cell death. AMB Express, 6. pp. 50-62.

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

Devaraju, S.K. and Prachi, Thatte and Jamuna, Prakash and Jyothi Lakshmi, A. (2016) Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices. Food Biotechnology, 30 (4). pp. 233-248.

Divya, N. and Vijay, K. R. and Somashekar, R. and Lokesh, B. R. (2016) Anhydrous milk fat as a substitute for partially hydrogenated fat: A comparative physico-chemical characterization. Indian Journal of Dairy Science, 69 (1). pp. 50-59.

G

Gaurav Singh, Kaira and Deepesh, Panwar and Mukesh, Kapoor (2016) Recombinant endo-mannanase (ManB-1601) production using agro-industrial residues: Development of economical medium and application in oil extraction from copra. Bioresource Technology, 209. pp. 220-227.

Girish, T. K. and Prasada Rao, U. J. S. (2016) Protein glycation and aggregation inhibitory potency of biomolecules from black gram milled by-product. Journal of the Science of Food and Agriculture, 96. pp. 4973-4983. ISSN 0022-5142

Gokul, Krishna and Dr., Muralidhara (2016) Aqueous extract of tomato seeds attenuates rotenone-induced oxidative stress and neurotoxicity in Drosophila melanogaster. Journal of the Science of Food and Agriculture, 96. pp. 1745-1755.

Gopirajah, R. and Anandharamakrishnan, C. (2016) Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food. Food Engineering Reviews.

Govardhan Singh, R. S. and Uma, V. Manjappara (2016) Selective reduction of fat accumulation by soyasaponins A and B in high fat fed C57BL/6J mice. Journal of Functional Foods, 27. pp. 95-103. ISSN 1756-4646

H

Hameeda Banu, N.Itagi and Pradeep, S. R. and Vasudeva, Singh and Srinivasan, K. and Jayadeep, A. (2016) Beneficial influence of phosphorylated parboiled dehusked red rice (Oryza sativa L.) in streptozotocin-induced diabetic rats. Starch/Stärke ,, 68. pp. 568-580.

Harish Prashanth, K. V. and Revathy, Baskaran and Dhanyasri, E. B. and Mr, Rajashekaramurthy (2016) Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story. Pure and Applied Chemistry, 88 (9). pp. 853-863.

Harsha, M. R and Serkad, V. and Chandra, Prakash and Shylaja, M. Dharmesh (2016) Modified pectic polysaccharide from turmeric (Curcuma longa):A potent dietary component against gastric ulcer. Carbohydrate Polymers, 138. pp. 143-155.

Hemalatha, P. and Pedenla Bomzan, Dikki and Sathyendra Rao, B. V. and Sreerama, Y. N. (2016) Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on a-amylase and a-glucosidase activities. Food Chemistry, 199. pp. 330-338.

Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chemistry, 191. pp. 152-162.

Hithamani, G. and Srinivasan, K. (2016) Bioaccessibility of Polyphenols from Onion (Allium Cepa) as Influenced by Domestic Heat Processing and Food Acidulants. Indian Journal of Nutrition and Dietetics, 53 (4). pp. 391-404.

I

Imtiyaj Khan, Mohammad and Avinash, Kumar and Giridhar, P. (2016) Betalains and expression of antioxidant enzymes during development and abiotic stress in Rivina humilis L. berries. Turkish Journal of Botany, 40. pp. 28-36.

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2016) Emerging Trends in Microwave Processing of Spices and Herbs. Critical Reviews in Food Science and Nutrition, 56. pp. 2160-2173.

J

Jaimee, G. and Halami, P. M. (2016) Emerging resistance to aminoglycosides in lactic acid bacteria of food origin—an impending menace. Applied Microbiology and Biotechnology, 100 (3). pp. 1137-1151.

Jaimee, George and Prakash, M. Halami (2016) High level aminoglycoside resistance in Enterococcus, Pediococcus and Lactobacillus species from farm animals and commercial meat products. Annals of Microbiology, 66. pp. 101-110.

James Bound, D. and Pushpa, S. Murthy and Srinivas, P. (2016) 2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds. Food Chemistry, 210. pp. 371-380.

Jayalakshmi, S. and Kalpana, Platel (2016) Compromised zinc status of experimental rats as a consequence of prolonged iron & calcium supplementation. Indian Journal of Medical Research, 143. pp. 238-244.

Jayalakshmi, S. and Kalpana, Platel (2016) Supplemental levels of iron and calcium interfere with repletion of zinc status in zinc-deficient animals. Food and Function. pp. 1-6.

Jayasree Padmaja, Radhakrishnan and Prakash, M. Halami (2016) Taming C-terminal peptides of Staphylococcus aureus leukotoxin M for B-cell response: Implication in improved subclinical bovine mastitis diagnosis and protective efficacy in vitro. Toxicon, 119. pp. 99-105.

Jeevitha, G.C. and Sowbhagya, H. B. and Umesh Hebbar, H. (2016) Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 96. pp. 4243-4249.

Jeevitha, G.C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.

Jilai, Li and Shaodong, Zhou and Jun, Zhang and Maria, Schlangen and Dandamudi, Usharani (2016) Mechanistic Variants in Gas-Phase Metal-Oxide Mediated Activation of Methane at Ambient Conditions. Journal of the American Chemical Society, 138. pp. 11368-11377.

Jilai, Li and Shaodong, Zhou and Jun, Zhang and Maria, Schlangen and Thomas, W. and Usharani, D. (2016) Electronic Origins of the Variable Efficiency of Room-Temperature Methane Activation by Homo- and Heteronuclear Cluster Oxide Cations [XYO2]+ (X, Y = Al, Si, Mg): Competition between Proton- Coupled Electron Transfer and Hydrogen-Atom Transfer. Journal of the American Chemical Society, 138. pp. 7973-7981.

Jini, R. and Bijinu, B. and Baskaran, V. and Bhaskar, N. (2016) Utilization of Solid Wastes from Tanneries as Possible Protein Source for Feed Applications: Acute and Sub-acute Toxicological Studies to Assess Safety of Products Prepared from Delimed Tannery Fleshings. Waste and Biomass Valorization, 7. pp. 439-446.

Jyotsna, R. and Soumya, C. and Swati, Sarabhai and Prabhasankar, P. (2016) Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Food Measurement, 10. pp. 762-772.

K

Kalpana, Platel and Srinivasan, K. (2016) Bioavailability of Micronutrients from Plant Foods: An Update. Critical Reviews in Food Science and Nutrition, 56. pp. 1608-1619.

Kamlesh Kumar, Yadav and Neelima, Singh and Ram, Rajasekharan (2016) Responses to phosphate deprivation in yeast cells. Current Genetics, 62. pp. 301-307.

Kamlesh Kumar, Yadav and Ram, Rajasekharan (2016) Microarray data analyses of yeast RNA Pol I subunit RPA12 deletion strain. Genomics Data, 8. pp. 104-105.

Kamlesh Kumar, Yadav and Ram, Rajasekharan (2016) The transcription factor GCN4 regulates PHM8 and alters triacylglycerol metabolism in Saccharomyces cerevisiae. Current Genetics, 62. pp. 841-851.

Kanagavijayan, D. and Ram, Rajasekharan and Malathi, Srinivasan (2016) Yeast MRX deletions have short chronological life span and more triacylglycerols. FEMS Yeast Research, 16 (1). pp. 1-14.

Karima, Laleg and Denis, Cassan and Cécile, Barron and Prabhasankar, P. (2016) Structural, Culinary, Nutritional and Anti- Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLOS One. pp. 1-19.

Karthik, P. and Anandharamakrishnan, C. (2016) Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187. pp. 92-105.

Kavitha, B. C. and Shylaja, M. Dharmesh (2016) Gastro protective and H+, K+-ATPase/H. pylori inhibitory properties of pectic polysaccharides from potato. International Journal of Biological Macromolecules, 84. pp. 385-393. ISSN 0141-8130

Kavitha, M. D. and Kathiresan, S. and Sila, Bhattacharya and Sarada, R. (2016) Culture media optimization of Porphyridium purpureum: production potential of biomass, total lipids, arachidonic and eicosapentaenoic acid. Journal of Food Science and Technology, 53 (5). pp. 2270-2278. ISSN 0022-1155

Kavitha, M. D. and Seema Shree, M. H. and Vidyashankar, S. and Sarada, R. (2016) Acute and subchronic safety assessment of Porphyridium purpureum biomass in the rat model. Journal of Applied Phycology, 28. pp. 1071-1083.

Kiran, S. and Anupam, Kujur and Bhanu, Prakash (2016) Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food borne molds, aflatoxin B1 synthesis, its functional properties and mode of action. Innovative Food Science and Emerging Technologies, 37. pp. 184-191.

Koppalu, V. Preetham Kumar and Usha, Dharmaraj and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica). LWT - Food Science and Technology, 73. pp. 274-279.

Kumudha, Anantharajappa and Sarada, R. (2016) Characterization of vitamin B12 in Dunaliella salina. Journal of Food Science and Technology, 53 (1). pp. 888-894. ISSN 0022-1155

L

Lakshmikanth, C. L. and Jacob, S. P. and Kudva, A. K. and Latchoumycandane, C. and Yashaswini, P. S. (2016) Escherichia coli Braun Lipoprotein (BLP) exhibits endotoxemia – like pathology in Swiss albino mice. Scientific Reports, 6. pp. 1-13.

M

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

Mahendranath, Gondi and Shaik Akbar, Basha and Salimath, P. V. and Prasada Rao, U. J. S. (2016) Supplementation of Mango (Mangifera Indica L.) Peel in Diet Ameliorates Cataract In Streptozotocin induced Diabetic Rats. Journal of Food Biochemistry, 41. pp. 1-13. ISSN 1745-4514

Mahesh, Mansing Patil and Ali Muhammed, M. and Anu Appaiah, K. A. (2016) Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact. Journal of the American Oil Chemists Society (93). pp. 823-836.

Manivannan, S. and Gisha Elizabeth, Koshy and Swati Ashokrao, Patil (2016) Response of phosphine-resistant mixed-age cultures of lesser grain borer, Rhyzopertha dominica (F.) to different phosphine-carbon dioxide mixtures. Journal of Stored Products Research, 69. pp. 175-178.

Manivannan, S. and Koshy, G. E. and Swati Ashokrao, Patil (2016) Response of phosphine-resistant mixed-age cultures of lesser grain borer, Rhyzopertha dominica (F.) to different phosphine-carbon dioxide mixtures. Journal of Stored Products Research (), 69. pp. 175-178.

Math, R. G. and Ramesh, G. and Nagender, A. and Satyanarayana, A. (2016) Design and development of annatto (Bixa orellana L.) seed separator machine. Journal of Food Science and Technology, 53 (1). pp. 703-711. ISSN 0022-1155

Mukthamba, P. and Srinivasan, K. (2016) Hypolipidemic and antioxidant effects of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) in high-fat fed rats. Food Bioscience, 14. pp. 1-9.

N

Nagaprabha, P. and Sila, Bhattacharya (2016) Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels. LWT - Food Science and Technology, 65. pp. 917-923.

Nagaprabha, P. and Sila, Bhattacharya (2016) Textural characterization of foxtail millet gels: effect of cations and hydrocolloids. Journal of Food Science and Technology, 53 (1). pp. 257-268. ISSN 0022-1155

Neelima, Singh and Kamlesh Kumar, Yadav and Ram, Rajasekharan (2016) ZAP1-mediated modulation of triacylglycerol levels in yeast by transcriptional control of mitochondrial fatty acid biosynthesis. Molecular Microbiology, 100 (1). pp. 55-75.

Nidheesh, T. and Chinnu, Salim and Rajini, P. S. and Suresh, P. V. (2016) Antioxidant and neuroprotective potential of chitooligomers inCaenorhabditis elegans exposed to Monocrotophos. Carbohydrate Polymers, 135 (1). pp. 138-144.

P

Padmaja, R. J. and Halami, P. M. (2016) Taming C-terminal peptides of Staphylococcus aureus leukotoxin M for B-cell response: Implication in improved subclinical bovine mastitis diagnosis and protective efficacy in vitro. Toxicon, 119. pp. 99-105.

Pooja, J. Rao and Hafeeza, Khanum (2016) A green chemistry approach for nanoencapsulation of bioactive compound e Curcumin. LWT - Food Science and Technology, 65. pp. 695-702.

Poorna Chandra Rao, Yalagala and Pavan Kumar, P. and Lokesh, B. R. (2016) Molecular Mechanisms for the Modulation of Selected Inflammatory Markers by Dietary Rice Bran Oil in Rats Fed Partially Hydrogenated Vegetable Fat. Lipids, 51. pp. 451-467.

Praneeth, Juvvi and Chakkaravarthi, A. and Sukumar, Debnath (2016) Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. Journal of Food Science and Technology, 53 (9). pp. 3502-3511. ISSN 0021-8561

Prasanth Kumar, P. K. and Jeyarani, T. and Gopala Krishna, A. G. (2016) Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. Journal of Food Science and Technology, 53 (7). pp. 3060-3072. ISSN 0021-8561

Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions. Journal of Food Science and Technology, 53 (5). pp. 2434-2442. ISSN 0022-1155

Preetham Kumar, Koppalu V. and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69. pp. 358-362.

R

Ragavan, K. V. and Rastogi, N. K. (2016) Graphene–copper oxide nanocomposite with intrinsic peroxidase activity for enhancement of chemiluminescence signals and its application for detection of Bisphenol-A. Sensors and Actuators B, 229. pp. 570-580. ISSN 0925-4005

Rajashekar, Y. and Tonsing, N. and Shantibala, T. and Manjunatha, J. R. (2016) 2, 3-Dimethylmaleic anhydride (3, 4-Dimethyl-2, 5-furandione): A plant derived insecticidal molecule from Colocasia esculenta var. esculenta (L.) Schott. Scientific Reports, 6. pp. 1-6.

Rajesh, Devisetti and Sreerama, Y. N. and Sila, Bhattacharya (2016) Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation. Journal of Food Science and Technology, 53 (1). pp. 649-657. ISSN 0022-1155

Rama, Sowmya and Sachindra, N. M. (2016) Biochemical and Molecular Characterization of Carotenogenic Flavobacterial Isolates from Marine Waters. Polish Journal of Microbiology, 65 (1). pp. 77-88.

Ramya, Krishnaiya and Crassina, K. and Sheetal, Gupta (2016) Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins. Food Measurement, 10. pp. 210-219.

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. Journal of Food Science and Technology, 53 (1). pp. 401-410. ISSN 0022-1155

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. Journal of Ethnic Foods, 3. pp. 276-283.

Rastogi, N. K. (2016) Opportunities and Challenges in Application of Forward Osmosis in Food Processing. Critical Reviews in Food Science and Nutrition, 56 (2). pp. 266-291.

Revathy, Baskaran and Dilshad, P. and Rajarathnam, S. (2016) Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS. Food Research International, 82. pp. 121-127.

Revathy, Baskaran and Ravi, Ramaswamy and Rajarathnam, S. (2016) Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar. Journal of Food Science, 81 (1). S182-S188.

Rohinishree, Y. S. and Negi, P. S. (2016) Effect of licorice extract on cell viability, biofilm formation and exotoxin production by Staphylococcus aureus. Journal of Food Science and Technology, 53 (2). pp. 1092-1100.

Roopesh, Sreedhar and Purnima Kaul, Tiku (2016) Cupincin: A Unique Protease Purified from Rice (Oryza sativa L.) Bran Is a New Member of the Cupin Superfamily. PLoS ONE, 11 (4). pp. 1-20.

S

Sabeeta, Kapoor and Shylaja, M. Dharmesh (2016) Physiologically induced changes in bound phenolics and antioxidants, DNA/cytoprotective potentials in pectic poly/oligosaccharides of tomato (Solanum lycopersicum). Journal of the Science of Food and Agriculture, 96. pp. 4874-4884. ISSN 0022-5142

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

Saini, R. K. and Manoj, P. and Shetty, N. P. and Srinivasan, K. and Giridhar, P. (2016) Relative bioavailability of folate from the traditional food plant Moringa oleifera L. as evaluated in a rat model. Journal of Food Science and Technology, 53 (1). pp. 511-520. ISSN 0022-1155

Sameera Nayani, A. and Math, R. G. and Vivekanand, Hiremath (2016) Microwave blanching- A reliable alternative in vegetable processing industry. Indian Food Industry, 35 (1). pp. 16-19.

Sandeep Kumar, Gupta and Negi, P. S. (2016) Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf Extracts in Food Systems and Against Natural Microflora in Chicken Meat. Food Technology and Biotechnology, 54 (1). pp. 90-96. ISSN 1330-9862

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Sangeetha, Ravi Kumar and Bhaskar, N. and Yuki, Kizawa (2016) Does squalene alter the antioxidant potential of astaxanthin and fucoxanthinol? In vitro evidence in RAW264.7 cells, a murine macrophage. Journal of Food Science and Technology, 53 (4). pp. 2139-2143. ISSN 0022-1155

Sangeetha, Ravi Kumar and Bhaskar, N. and Yuki, Sawada (2016) Combined effect of astaxanthin and squalene on oxidative stress in vivo. Molecular and Cellular Biochemistry, 417. pp. 57-65.

Sangeetha, Ravi Kumar and Yamauchi, I. and Bhaskar, N. (2016) Squalene modulates fatty acid metabolism: Enhanced EPA/DHA in obese/diabetic mice (KK-Ay) model. European Journal of Lipid Science and Technology, 118. pp. 1935-1941.

Saravanan, K. and Sasikala, R. and Aradhya, S. M. (2016) In vitro functional properties of crude extracts and isolated compounds from banana pseudostem and rhizome. Journal of the Science of Food and Agriculture, 96. pp. 1347-1355.

Sathya, N. Prasad and Srinivas Bharath, M. M. and Dr., Muralidhara (2016) Neurorestorative effects of eugenol, a spice bioactive: Evidence in cell model and its efficacy as an intervention molecule to abrogate brain oxidative dysfunctions in the streptozotocin diabetic rat. Neurochemistry International, 95. pp. 24-36.

Shaheen, Jafri Ali and Rajini, P. S. (2016) Effect of monocrotophos, an organophosphorus insecticide, on the striatal dopaminergic system in a mouse model of Parkinson’s disease. Toxicology and Industrial Health. pp. 1-13.

Shanthilal, J. and Suvendu, Bhattacharya (2016) Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation. Journal of Food Science and Technology, 53 (11). pp. 4106-4109. ISSN 0022-1155

Sharanappa, T. and Chetana, R. and Suresh Kumar, G. (2016) Evaluation of genotypic wheat bran varieties for nutraceutical compounds. Journal of Food Science and Technology, 53 (12). pp. 4316-4324. ISSN 0022-1155

Sheema, Faiza and Dr., Nasirullah and Sukumar, Debnath (2016) Molecular Finger Printing of Nutra‑Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium. Journal of the American Oil Chemists' Society, 93. pp. 1301-1310. ISSN 0003-021X

Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.

Shirish, D. Mane and Maikho, Thoh and Deepak, Sharma and Santosh, K. Sandur and Akhilender Naidu, K. (2016) Ascorbyl Stearate Promotes Apoptosis Through Intrinsic Mitochondrial Pathway in HeLa Cancer Cells. Anticancer Research, 36. pp. 6409-6418.

Shobharani, P. and Prakash, M. Halami (2016) In vitro evaluation of the cholesterol-reducing ability of a potential probiotic Bacillus spp. Annals of Microbiology, 66. pp. 643-651.

ShreeRanga, Nagaraj and Uma, V. Manjappara (2016) Studies on the influence of CCK-8 on the ability of obestatin to reduce food intake, gain in body weight and related lipid parameters. Biochimie, 125. pp. 126-130.

Shruti, Pandey and Asha, M. R. and Jayadeep, A. (2016) Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi). Journal of Food Science and Technology, 53 (2). pp. 1014-1024.

Shwetha, N. and Honnur, Krishna and Praveena, Bhatt (2016) Fluorescence Based Turn-on Probe for the Determination of Caffeine Using Europium-Tetracycline as Energy Transfer Complex. Journal of Fluorescence (26). pp. 1115-1121.

Shwetha, N. and Praveena, Bhatt and Rastogi, N. K. and Thakur, M. S. (2016) Response Surface Optimization for Decaffeination and Theophylline Production by Fusarium solani. Applied Biochemistry and Biotechnology, 178. pp. 58-75.

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2016) Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method. Fishery Technology, 53. pp. 220-231.

Siddegowda Gopalapura, Shivanne Gowda and Bhaskar, N. and Shubha, Gopal (2016) Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. Food Reviews International, 32 (2). pp. 203-229.

Sindhuja, H. N. and Marjan, A. and Srinivas, P. and Shylaja, M. Dharmesh (2016) A novel beta-carotene–associated carrot (Daucus carota L.) pectic polysaccharide. Nutrition, 32. pp. 818-826.

Sinjitha, S. Nambiar and Anindya, Basu and Nandini, P. Shetty and Navin, K. Rastogi and Prapulla, S. G. (2016) Infusion of fructooligosaccharide in Indian gooseberry (Emblica officinalis) fruit using osmotic treatment and its effect on the antioxidant activity of the fruit. Journal of Food Engineering (), 190. pp. 139-146.

Sinjitha, S. Nambiar and VenuGopal, K. S. and Nandini, P. Shetty and Anu Appaiah, K. A. (2016) Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis. Journal of Food Science and Technology, 53 (5). pp. 2361-2371. ISSN 0022-1155

Sravan Kumar, Sandopu and Manoj, Prabhakaran and Giridhar, P. (2016) Micropropagation for mass multiplication and enriched production of ascorbic acid in tissue culture foliage of roselle (Hibiscus sabdariffa L.). In Vitro Cellular and Developmental Biology - Plant, 52. pp. 427-436.

Sravan Kumar, Sandopu and Manoj, Prabhakaran and Nimisha, Girish and Giridhar, P. (2016) Phytoconstituents and stability of betalains in fruit extracts of Malabar spinach (Basella rubra L.). Journal of Food Science and Technology, 53 (11). pp. 4014-4022. ISSN 0022-1155

Sridevi, V. and Giridhar, P. (2016) Variations in Diterpenes-Cafestol and Kahweol Content in Beans of Robusta Coffee Grown at Different Altitudes. Proceedings of the National Academy of Sciences India: Section B Biological Sciences, 86 (2). pp. 291-297.

Srinivasan, K. (2016) Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 1488-1500.

Sriranjini, Venkata Rao and Dr., Muralidhara and Sarat Chandra, Y. and Rajini, P. S. (2016) Evidence of neuroprotective effects of saffron and crocin in a Drosophila model of parkinsonism. NeuroToxicology, 52. pp. 230-242.

Sudha, M. L. and Shylaja, M. Dharmesh and Hasitha, Pynam and Shivaleela, V. Bhimangouder (2016) Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. Journal of Food Science and Technology, 53 (4). pp. 1909-1918.

Sudha, M. L. and Soumya, C. and Prabhasankar, P. (2016) Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science, 69. pp. 313-320.

Sunita, Mehta and Saravanan, M. and Balaji, Prakash and Mr, Deepak (2016) Development of a process for generating three dimensional microbial patterns amenable for engineering use. RSC Advances, 6. pp. 22586-22593.

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Prabhasankar, P. (2016) A study on rheological characteristics of roller milled fenugreek fractions. Journal of Food Science and Technology, 53 (1). pp. 421-430. ISSN 0022-1155

Swetha, M. P. and Muthukumar, S. P. (2016) Characterization of nutrients, amino acids, polyphenols and antioxidant activity of Ridge gourd (Luffa acutangula) peel. Journal of Food Science and Technology, 53 (7). pp. 3122-3128. ISSN 0022-1155

U

Usha, Dharmaraj and Sathyendra Rao, B. V. and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics. Journal of Cereal Science, 68. pp. 1-7.

V

Vaddi, P. Kumar and Venkatesh, Y. P. (2016) Alleviation of cyclophosphamide-induced immunosuppression in Wistar rats by onion lectin (Allium cepa agglutinin). Journal of Ethnopharmacology, 186. pp. 280-288.

Vemana, Gowd and Sandeep, M. S. and Nandini, C. D. (2016) Effect of pathological conditions on peritoneal macrophage glycosaminoglycans: Impact on cytoadherence. International Journal of Biological Macromolecules, 92. pp. 1183-1190. ISSN 0141-8130

Venkataramanamma, D. and Aruna, P. and Singh, R. P. (2016) Standardization of the conditions for extraction of polyphenols from pomegranate peel. Journal of Food Science and Technology, 53 (5). pp. 2497-2503.

Vijay Kumar Reddy, K. and Akhilender Naidu, K. (2016) Celecoxib, a COX-2 inhibitor, synergistically potentiates the anti-inflammatory activity of docosahexaenoic acid in macrophage cell line. Immunopharmacology and Immunotoxicology, 38 (2). pp. 153-161.

Vijay Kumar Reddy, K. and Akhilender Naidu, K. (2016) Oleic acid, hydroxytyrosol and n-3 fatty acids collectively modulate colitis through reduction of oxidative stress and IL-8 synthesis; in vitro and in vivo studies. International Immunopharmacology, 35. pp. 29-42.

Vijay Kumar Reddy, K. and Maheshwaraiah, A. and Akhilender Naidu, K. (2016) Medium-chain triglycerides and monounsaturated fatty acids potentiate the beneficial effects of fish oil on selected cardiovascular risk factors in rats. Journal of Nutritional Biochemistry, 28. pp. 91-102. ISSN 0955-2863

Vijay Kumar Reddy·, K. and Akhilender Naidu, K. (2016) Maternal and neonatal dietary intake of balanced n‑6/n‑3 fatty acids modulates experimental colitis in young adult rats. European Journal of Nutrition, 55. pp. 1875-1890.

Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.

This list was generated on Fri Sep 22 04:33:41 2017 IST.