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au.\*:("NATARAJAN CP")

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IMPROVEMENT IN THE FLAVOUR QUALITY OF (CARDAMON) OIL FROM CULTIVATED MALABAR TYPE CARDAMON GROWN IN KARNATAKA STATE.NARAYANAN CS; NATARAJAN CP.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 5; PP. 233-234; BIBL. 8 REF.Article

STUDIES ON CURRY LEAF (MURRAYA KOENIGI L) = ETUDES SUR LA FEUILLE DE M.K. L.PRAKASH V; NATARAJAN CP.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO NO 6; PP. 284-286; BIBL. 11 REF.Article

STUDIES ON THE CHROMATOGRAPHIC DETERPENATION OF LEMON AND LIME OILS.SHANKARACHARYA NB; ANANDARAMAN S; NATARAJAN CP et al.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 8; PP. 120-125; BIBL. 15 REF.Article

GINGER FROM HILLY REGIONS OF INDIA.KRISHNAMURTHY N; LEWIS YS; NATARAJAN CP et al.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 3; PP. 128-129; BIBL. 5 REF.Article

TEA FLAVOUR = LA FLAVEUR DU THENATARAJAN CP; ANANDARAMAN S; SHANKARANARAYANA ML et al.1975; J. SCI. INDUSTR. RES.; INDIA; DA. 1975; VOL. 34; NO 5; PP. 282-293; BIBL. 1P.Article

QUALITY OF CINNAMONS MARKETED IN INDIA.LEWIS YS; KRISHNAMURTHY N; SHIVASHANKAR S et al.1977; CURR. SCI.; INDIA; DA. 1977; VOL. 46; NO 23; PP. 832-833; BIBL. 4 REF.Article

AN INEXPENSIVE DEVICE FOR COATING THIN LAYER CHROMATOGRAPHIC PLATES.ANANDARAMAN S; SHANKARACHARYA NB; NATARAJAN CP et al.1977; LAB. PRACT.; G.B.; DA. 1977; VOL. 26; NO 11; PP. 870; BIBL. 8 REF.Article

INFRARED IDENTIFICATION OF COMPOUNDS SEPARATED BY GAS AND THIN LAYER CHROMATOGRAPHY. APPLICATIONS TO FLAVOR ANALYSIS = IDENTIFICATION PAR LES INFRAROUGES DE CONSTITUANTS SEPARES PAR CHROMATOGRAPHIE EN PHASE GAZEUSE OU EN COUCHE MINCE. APPLICATION A L'ANALYSE DES FLAVEURSSHANKARANARAYANA ML; ABRAHAM KO; RAGHAVAN B et al.1975; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; U.S.A.; DA. 1975; VOL. 6; NO 3; PP. 271-315; BIBL. 9 P.Article

ZINC SALT ASSISTED SOLVOLYSES OF TERTIARY ALKYL HALIDESANANDARAMAN S; GURUDUTT KN; NATARAJAN CP et al.1980; TETRAHEDRON LETTERS; GBR; DA. 1980; VOL. 21; NO 22; PP. 2189-2190; BIBL. 4 REF.Article

ALLIUMS - VARIETIES, CHEMISTRY AND ANALYSIS.ABRAHAM KO; SHANKARANARAYANA ML; RAGHAVAN B et al.1976; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 4; PP. 193-200; BIBL. 1 P. 1/2Article

TRACER STUDIES ON THE UTILIZATION OF PHOSPHORUS BY FINGER MILLET (ELEUSINE CORACANA (L.) GAERTN) AS INFLUENCED BY METHODS OF PLACEMENT = ETUDE A L'AIDE DE TRACEURS DE L'UTILISATION DU PHOSPHORE PAR E.C. EN FONCTION DES METHODES DE LOCALISATIONPREMANATHAN S; KUMARASWAMY K; NATARAJAN CP et al.1973; MADRAS AGRIC. J.; INDIA; DA. 1973; VOL. 60; NO 8; PP. 776-780; BIBL. 13 REF.Article

STUDIES ON PRODUCTION OF ALCOHOL FROM SACCHARIFIED WASTE RESIDUE FROM CASSAVA STARCH PROCESSING INDUSTRIESKUNHI AAM; GHILDYAL NP; LONSANE BK et al.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 8; PP. 275-279; ABS. GER; BIBL. 20 REF.Article

UNTERSUCHUNGEN UEBER DIE DETERPENISIERUNG EINIGER INDISCHER ORANGEN-OLE AUF CHROMATOGRAPHISCHEM WEGE = RECHERCHES SUR LA DETERPENATION DE QUELQUES ESSENCES D'ORANGE INDIENNES PAR CHROMATOGRAPHIEANANDARAMAN S; SHANKARACHARYA NB; NATARAJAN CP et al.1976; RIECHST. AROM. KOERPERPFLEGEMITTEL; DTSCH.; DA. 1976; VOL. 26; NO 2-3; PP. 28-33 (5 P.); ABS. ANGL.; BIBL. 11 REF.Article

ASAFOETIDA. I. OXIDIMETRIC DETERMINATION OF THE VOLATILE OIL = FERULA ASSA-FOETIDA. I. DOSAGE OXYDIMETRIQUE DE L'HUILE ESSENTIELLE VOLATILEABRAHAM KO; SHANKARANARAYANA ML; RAGHAVAN B et al.1973; FLAVOUR INDUSTRY; G.B.; DA. 1973; VOL. 4; NO 7; PP. 301-302; BIBL. 10 REF.Serial Issue

DETERMINATION OF THEOBROMINE IN COCOA PRODUCTSSHIVASHANKAR S; BALACHANDRAN C; LEWIS YS et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 4; PP. 153-154; BIBL. 4 REF.Article

VOLUMETRIC DETERMINATION OF TOTAL ALDEHYDS IN CITRUS OILS.SHANKARANARAYANA ML; RAGHAVAN B; ABRAHAM KO et al.1978; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1978; VOL. 26; NO 2; PP. 372-375; BIBL. 26 REF.Article

DETERMINATION OF METHYL SALICYLATE IN BLACK TEA = DOSAGE DU SALICYLATE DE METHYLE DANS LE THE NOIRABRAHAM KO; SHANKARANARAYANA ML; RAGHAVAN B et al.1976; MIKROCHIM. ACTA, I; AUTR.; DA. 1976; NO 1; PP. 11-15; ABS. ALLEM.; BIBL. 7REF.Article

OLIGOSACCHARIDES OF CAHEWNUTSHIVASHANKAR S; SATYANARAYANA MN; MATHEW AG et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 2; PP. 86-88; BIBL. 11 REF.Article

COLOUR CONTENT OF TURMERIC VARIETIES AND STUDIES ON ITS PROCESSING = TENEUR EN SUBSTANCES COLORANTES DES VARIETES DE CURCUMA ET ETUDE DE LEUR TECHNOLOGIEKRISHNAMURTHY MN; PADMABAI R; NATARAJAN CP et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 1; PP. 12-14; BIBL. 6 REF.Article

2-BUTYL PROPENYL DISULFIDES FROM ASAFETIDA: SEPARATION, CHARACTERIZATION, AND ABSOLUTE CONFIGURATION.KJAER A; SPONHOLTZ M; ABRAHAM KO et al.1976; ACTA CHEM. SCAND., B; DANEM.; DA. 1976; VOL. 30; NO 2; PP. 137-140; BIBL. 14 REF.Article

OIL AND OLEORESIN OF TURMERIC.KRISHNAMURTHY N; MATHEW AG; NAMBUDIRI ES et al.1976; TROP. SCI.; G.B.; DA. 1976; VOL. 18; NO 1; PP. 37-45; ABS. FR. ESP.; BIBL. 15 REF.Article

CHEMICAL COMPOSITION OF GINGER VARIETIES AND DEHYDRATION STUDIES ON GINGER = COMPOSITION CHIMIQUE DE VARIETES DE GINGEMBRE ET ETUDES SUR LA DESHYDRATATION DU GINGEMBRENATARAJAN CP; PADMA BAI R; KRISHNAMURTHY MN et al.1972; J. FOOD SCI. TECHNOL; INDIA; DA. 1972; VOL. 9; NO 3; PP. 120-124; BIBL. 3 REF.Serial Issue

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