E-LIB Suche - Ergebnisse für: Rao, U.J.S. Prasada

1

Effect of surfactant and fat on chapati making quality and ..:

Hemalatha, M.S. ; Prasada Rao, U.J.S.
Current Research in Food Science. 5 (2022) - p. 11-18 , 2022

Link: https://doi.org/10.1016/..

2

Bioactivities of fractions obtained from green gram ( Vigna..:

Basha, Shaik Akbar ; Rao, U.J.S. Prasada
Food Bioscience. 19 (2017) - p. 134-141 , 2017

Link: https://doi.org/10.1016/..

3

Studies on Copper and Aβ1-16-Induced Conformational Changes..:

Govindaraju, M. ; Rao Jayanth, K.S. ; Jagadeesh Kumar, D....
Journal of Alzheimer's Disease Reports. 1 (2017) 1 - p. 277-286 , 2017

Link: https://doi.org/10.3233/..

4

Effect of ingredients on rheological, physico‐sensory, and ..:

Abhay Kumar, N. ; Prasada Rao, U.J.S. ; Jeyarani, T..
Journal of Texture Studies. 48 (2017) 5 - p. 439-449 , 2017

Link: https://doi.org/10.1111/..

5

Nutritional and Nutraceutical Properties of Triticum dicocc..:

Dhanavath, Srinu ; Prasada Rao, U.J.S.
Journal of Food Science. 82 (2017) 10 - p. 2243-2250 , 2017

Link: https://doi.org/10.1111/..

6

C- Glycosylated flavonoids from black gram husk: Protection..:

Girish, T.K. ; Kumar, K. Anil ; Prasada Rao, U.J.S.
Toxicology Reports. 3 (2016) - p. 652-663 , 2016

Link: https://doi.org/10.1016/..

7

Ethanol extract of mango (Mangifera indica L.) peel inhibit..:

Gondi, Mahendranath ; Prasada Rao, U. J. S.
Journal of Food Science and Technology. 52 (2015) 12 - p. 7883-7893 , 2015

Link: https://doi.org/10.1007/..

8

Comparative study on anti-oxidant and anti-inflammatory act..:

Rao, KS ; Ramesh, BN ; Girish, TK...
Journal of Pharmacy And Bioallied Sciences. 6 (2014) 2 - p. 86 , 2014

Link: https://doi.org/10.4103/..

9

Control of chapati staling upon treatment of dough with amy..:

Hemalatha, M.S. ; Leelavathi, K. ; Salimath, P.V..
Food Bioscience. 5 (2014) - p. 73-84 , 2014

Link: https://doi.org/10.1016/..

10

Mango peel dietary fibre: Composition and associated bound ..:

Ajila, C.M. ; Prasada Rao, U.J.S.
Journal of Functional Foods. 5 (2013) 1 - p. 444-450 , 2013

Link: https://doi.org/10.1016/..

11

Nutrient distribution, phenolic acid composition, antioxida..:

Girish, T.K. ; Pratape, V.M. ; Prasada Rao, U.J.S.
Food Research International. 46 (2012) 1 - p. 370-377 , 2012

Link: https://doi.org/10.1016/..

12

ROLE OF PEROXIDASE AND H2O2 IN CROSS-LINKING OF GLUTEN PROT..:

MANU, B.T. ; PRASADA RAO, U.J.S.
Journal of Food Biochemistry. 35 (2011) 6 - p. 1695-1702 , 2011

Link: https://doi.org/10.1111/..

13

Role of steaming and Toasting on the Odor, Protein Characte..:

Ravi, R. ; Ajila, C.M. ; Rao, U.J.S. Prasada
Journal of Food Science. 76 (2011) 2 - p. , 2011

Link: https://doi.org/10.1111/..

14

Isolation and partial characterization of phenol oxidases f..:

Saby John, K. ; Bhat, S.G. ; Prasada Rao, U.J.S.
Journal of Molecular Catalysis B: Enzymatic. 68 (2011) 1 - p. 30-36 , 2011

Link: https://doi.org/10.1016/..

15

Mango peel powder: A potential source of antioxidant and di..:

Ajila, C.M. ; Aalami, M. ; Leelavathi, K..
Innovative Food Science & Emerging Technologies. 11 (2010) 1 - p. 219-224 , 2010

Link: https://doi.org/10.1016/..