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Akademický článek

Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review.

Autor: Duppeti H; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Department of Microbiology and FST (Food Science and Technology), GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, India., Nakkarike Manjabhatta S; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India., Kempaiah BB; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2025; Vol. 65 (1), pp. 123-142. Date of Electronic Publication: 2023 Oct 25.

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Akademický článek

Design and Development of Novel Glitazones for Activation of PGC-1α Signaling Via PPAR-γ Agonism: A Promising Therapeutic Approach against Parkinson's Disease.

Autor: Prabhakaran P; Department of Pharmaceutical Chemistry, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India., Nadig A; Department of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India., M S; Department of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India., Tuladhar S; Department of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India., Raju RM; Department of Pharmaceutical Chemistry, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India., Chidambaram SB; Department of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India., Kempaiah BB; Spice and Flavour Science Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, Karnataka, India., Raghavendra NM; Department of Pharmaceutical Sciences, Dayananda Sagar University, Bengaluru 560 078, Karnataka, India., Kumar Br P; Department of Pharmaceutical Chemistry, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru 570 015, Karnataka, India.

Publikováno v: ACS omega [ACS Omega] 2023 Feb 10; Vol. 8 (7), pp. 6825-6837. Date of Electronic Publication: 2023 Feb 10 (Print Publication: 2023).

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Akademický článek

Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods.

Autor: Duppeti H; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India., Manjabhatta SN; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India., Kempaiah BB; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India. Electronic address: bettadaiah@cftri.res.in.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Jan; Vol. 163, pp. 112296. Date of Electronic Publication: 2022 Dec 05.

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Akademický článek

Zerumbone augments cognitive enhancement potentials of EPA+DHA: insight from a hyperlipidaemic rat model.

Autor: Uppin V; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka570020, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh201002, India., Acharya P; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka570020, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh201002, India., Kempaiah BB; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh201002, India.; Department of Spices and Flavor Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka570020, India., Talahalli RR; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka570020, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh201002, India.

Publikováno v: The British journal of nutrition [Br J Nutr] 2020 Dec 28; Vol. 124 (12), pp. 1353-1360. Date of Electronic Publication: 2020 Jul 03.

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Akademický článek

Assessing the antimicrobial activities of Ocins.

Autor: Choyam S; Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CFTRI) Mysore, India., Lokesh D; Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CFTRI) Mysore, India., Kempaiah BB; Department of Spice and Flavor Science, Central Food Technological Research Institute Mysore, India., Kammara R; Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CFTRI) Mysore, India.

Publikováno v: Frontiers in microbiology [Front Microbiol] 2015 Sep 28; Vol. 6, pp. 1034. Date of Electronic Publication: 2015 Sep 28 (Print Publication: 2015).

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