E-LIB Suche - Ergebnisse für: Shyamala, B.N.

1

Chemical composition and antioxidant activity of the husk a..:

Madhava Naidu, M. ; Shyamala, B.N. ; Pura Naik, J...
LWT - Food Science and Technology. 44 (2011) 2 - p. 451-456 , 2011

2

Enzyme-Assisted Process for Production of Superior Quality ..:

Naidu, Madeneni Madhava ; Kumar, P. V. Sujith ; Shyamala, B. N....
Food and Bioprocess Technology. 5 (2009) 2 - p. 527-532 , 2009

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

3

Simple HPLC Method for Resolution of Curcuminoids with Anti..:

Naidu, M. Madhava ; Shyamala, B.N. ; Manjunatha, J.R...
Journal of Food Science. 74 (2009) 4 - p. , 2009

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

4

Studies on the Antioxidant Activities of Natural Vanilla Ex..:

Shyamala, B. N. ; Naidu, M. Madhava ; Sulochanamma, G..
Journal of Agricultural and Food Chemistry. 55 (2007) 19 - p. 7738-7743 , 2007

Link: https://doi.org/10.1021/..

5

VANILLA FLAVOR EVALUATION BY SENSORY AND ELECTRONIC NOSE TE..:

HARIOM ; SHYAMALA, B.N. ; PRAKASH, M..
Journal of Sensory Studies. 21 (2006) 2 - p. 228-239 , 2006

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

6

Leafy vegetable extracts—antioxidant activity and effect on..:

Shyamala, B.N. ; Gupta, Sheetal ; Jyothi Lakshmi, A..
Innovative Food Science & Emerging Technologies. 6 (2005) 2 - p. 239-245 , 2005

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

7

Traditional Fermented Food IDLI –A Mini Review:

Shilpa, D ; Shyamala, B. N ; Shekhara Naik, R.
doi:10.5281/zenodo.6032456. , 2022

Link: https://zenodo.org/recor..

8

Chemical composition and bioactivity of pomacefrom selected..:

Shyamala, B. N ; Jamuna Prakash
http://eprints.uni-mysore.ac.in/3047/1/Chemical%20Composition%20and%20Bioactivi.pdf. , 2016

Link: http://eprints.uni-mysor..

9

Nutritional composition, acceptability, and shelf stability..:

Shyamala, B. N ; Jamuna, P
Shyamala, B. N. and Jamuna, P. (2015) Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and î²-carotene retention. Cogent Food and Agriculture, 1 (1). ISSN 2331-1932. , 2015

Link: http://eprints.uni-mysor..

10

Formulation of nutritious premixes based on natural ingredi..:

Faiza, S ; Shyamala, B. N ; Oghbaei, M.
Faiza, S. and Shyamala, B. N. and Oghbaei, M. and Prakash, J. (2015) Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition. INTERNATIONAL FOOD RESEARCH JOURNAL, 22 (2). pp. 546-555. ISSN 2231-7546. , 2015

Link: http://eprints.uni-mysor..

11

Chemical composition and bioactive potential of dehydrated ..:

Shyamala, N. B ; Jamuna, P
http://eprints.uni-mysore.ac.in/5124/1/FSN_2015_Shyamala.pdf. , 2015

Link: http://eprints.uni-mysor..

12

Utilizing dehydrated peels of ridge gourd (luffa acutangula..:

Shyamala, B. N ; Jamuna, P
Shyamala, B. N. and Jamuna, P. (2014) Utilizing dehydrated peels of ridge gourd (luffa acutangula) for development of a high fiber snack product. Indian Journal of Nutrition and Dietetics, 51 (2). pp. 173-182. ISSN 2348-621X. , 2014

Link: http://eprints.uni-mysor..

13

Enzyme-assisted process for production of superior quality ..:

Naidu, Madeneni Madhava ; Sujith Kumar, P. V ; Shyamala, B. N...
http://eprints.uni-mysore.ac.in/5500/1/Enzyme-Assisted%20Process%20for%20Production%20of%20Superior%20Quality.pdf. , 2012

Link: http://eprints.uni-mysor..

14

Influence of water activity on physico-chemical properties ..:

Rashmi H. A ; Morteza, O ; Shyamala B. N.
http://eprints.uni-mysore.ac.in/2509/1/FSN_2011_Rashmi_Morteza.pdf. , 2011

Link: http://eprints.uni-mysor..

15

Leafy vegetable extracts-antioxidant activity and effect on..:

Shyamala, B. N ; Sheetal Gupta ; Jyothi Lakshmi, A.
Shyamala, B. N. and Sheetal Gupta and Jyothi Lakshmi, A. and Jamuna Prakash (2005) Leafy vegetable extracts-antioxidant activity and effect on storage stability of heated oils. Innovative Food Science & Emerging Technologies, 6 (2). 239 - 245. ISSN 1878-5522. , 2005

Link: http://eprints.uni-mysor..