Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Rajarathnam Somasundaram"'
Autor:
Kalegowda, Pavithra, Haware, Devendra Jagannath, Rajarathnam, Somasundaram, Shashirekha, Mysore Nanjarajurs
Publikováno v:
Current Science, 2015 Dec . 109(12), 2295-2298.
Externí odkaz:
https://www.jstor.org/stable/24906681
Autor:
Shashirekha, Mysore N., Baskaran, Revathy, Jaganmohan Rao, Lingamallu, Vijayalakshmi, Munusamy R., Rajarathnam, Somasundaram
Publikováno v:
In LWT - Food Science and Technology 2008 41(2):236-243
Autor:
Shashirekha Mysuru Nanjarajurs, Sushma W. Eipson, Hasitha Pynam, M. L. Sudha, Shylaja M. Dharmesh, Shivaleela V. Bhimangouder, Rajarathnam Somasundaram
Publikováno v:
Journal of Food Science and Technology. 53:1909-1918
Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a09f2f45357669252603de6c4fcc54f
https://doi.org/10.1007/s13197-015-2151-2
https://doi.org/10.1007/s13197-015-2151-2
Publikováno v:
Food Research International. 82:121-127
Ultra high-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was used to identify the free, bound and esterified phenolic acids in the extracts of custard apple (Annona squamosa L). In total around 16, 15 and 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f68cef871352ac7a737d6166ff6ef047
https://doi.org/10.1016/j.foodres.2016.02.001
https://doi.org/10.1016/j.foodres.2016.02.001
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Nethravathi Guthalu Puttaraju, Rajarathnam Somasundaram, Sathisha Upparahalli Venkateshaiah, Shylaja M. Dharmesh, Shashirekha Mysore Nanjaraj Urs
Publikováno v:
Journal of agricultural and food chemistry. 54(26)
The current study was undertaken to measure the antioxidant potential from water and methanolic extracts of fruiting bodies of 23 species of mushrooms naturally grown in different geographic locations of India. The antioxidant ability of each species
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::085618b73e9f7f93680bf487beac8d43
https://pubmed.ncbi.nlm.nih.gov/17177499
https://pubmed.ncbi.nlm.nih.gov/17177499
Publikováno v:
Critical Reviews in Biotechnology; 1998, Vol. 18 Issue 2/3, p91-236, 146p
Publikováno v:
Journal of Chemical Technology & Biotechnology; 1987, Vol. 37 Issue 3, p203-214, 12p
Publikováno v:
In Enzyme and Microbial Technology 1993 15(11):985-989
Publikováno v:
In Advances in Applied Microbiology 1992 37:233-361