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Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varietiesMANU, B. T; PRASADA RAO, U. J. S.Food chemistry. 2008, Vol 110, Num 1, pp 88-95, issn 0308-8146, 8 p.Article

Gel filtration chromatography of glutenin in dissociating solvents : effect of removing noncovalently bonded protein components on the viscoelastic character of glutenin = Chromatographie de filtration sur gel de la gluténine dans différents solvants : effet de l'élimination des composés protéiques non liés par covalence sur le caractère viscoélastique de la gluténinePRASADA RAO, U. J. S; NIGAM, S. N.Cereal chemistry. 1987, Vol 64, Num 3, pp 168-172, issn 0009-0352Article

Chromatography of glutenin on Sepharose CL-4B in dissociating solvents : molecular weight composition of covalently bonded glutenin = Chromatographie des gluténines sur Sépharose CL-4B dans des solvants dissociants : poids moléculaire des gluténines liées par covalencePRASADA RAO, U. J. S; NIGAM, S. N.Cereal chemistry. 1988, Vol 65, Num 4, pp 373-374, issn 0009-0352Article

Purification and characterization of black gram (Vigna mungo) husk peroxidaseAJILA, C. M; PRASADA RAO, U. J. S.Journal of molecular catalysis. B, Enzymatic. 2009, Vol 60, Num 1-2, pp 36-44, issn 1381-1177, 9 p.Article

Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extractAJILA, C. M; PRASADA RAO, U. J. S.Food and chemical toxicology. 2008, Vol 46, Num 1, pp 303-309, issn 0278-6915, 7 p.Article

Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (Cicer arietinum L.) Flour, and Product QualityRAVI, R; AJILA, C. M; PRASADA RAO, U. J. S et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, S148-S155Article

Physicochemical and biochemical characteristics of indian durum wheat varieties : Relationship to semolina milling and spaghetti making qualityAALAMI, Mehran; PRASADA RAO, U. J. S; LEELAVATHI, K et al.Food chemistry. 2007, Vol 102, Num 4, pp 993-1005, issn 0308-8146, 13 p.Article

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powderAJILA, C. M; LEELAVATHI, K; PRASADA RAO, U. J. S et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 319-326, issn 0733-5210, 8 p.Article

Biochemical characterization of sap (latex) of a few Indian mango varietiesSABY JOHN, K; BHAT, S. G; PRASADA RAO, U. J. S et al.Phytochemistry. 2003, Vol 62, Num 1, pp 13-19, issn 0031-9422, 7 p.Article

Hypoxia induces the synthesis of tropomyosin in cultured porcine pulmonary artery endothelial cellsPRASADA RAO, U. J. S; DENSLOW, N. D; BLOCK, E. R et al.American journal of physiology. Lung cellular and molecular physiology. 1994, Vol 11, Num 3, pp L271-L281, issn 1040-0605Article

Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-productsGIRISH, T. K; PRATAPE, V. M; PRASADA RAO, U. J. S et al.Food research international. 2012, Vol 46, Num 1, pp 370-377, issn 0963-9969, 8 p.Article

Distribution of enzymes in wheat flour mill streamsRANI, K. U; PRASADA RAO, U. J. S; LEELAVATHI, K et al.Journal of cereal science (Print). 2001, Vol 34, Num 3, pp 233-242, issn 0733-5210Article

Antimicrobial activity of mango sapNEGI, P. S; SABY JOHN, K; PRASADA RAO, U. J. S et al.European food research & technology (Print). 2002, Vol 214, Num 4, pp 327-330, issn 1438-2377Article

Physico-chemical properties of low molecular weight gliadin and its structural similarity with other wheat proteinsPRASADA RAO, U. J. S; PRASAD, K. V. S; NIGAM, S. N et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 6, pp 623-628, issn 0022-1155, 6 p.Article

Indian wheat cultivars : Correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti qualitySAXENA, D. C; PRASADA RAO, U. J. S; PUNAROOR HARIDAS RAO et al.Journal of the science of food and agriculture. 1997, Vol 74, Num 2, pp 265-272, issn 0022-5142Article

Involvement of peroxidase and polyphenol oxidase in mango sap-injurySABY JOHN, K; BHAT, S. G; PRASADA RAO, U. J. S et al.Journal of food biochemistry. 2002, Vol 26, Num 5, pp 403-414, issn 0145-8884, 12 p.Article

Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex)SABY JOHN, K; BHAT, S. G; PRASADA RAO, U. J. S et al.Journal of molecular catalysis. B, Enzymatic. 2011, Vol 68, Num 1, pp 30-36, issn 1381-1177, 7 p.Article

Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extractsAJILA, C. M; JAGANMOHAN RAO, L; PRASADA RAO, U. J. S et al.Food and chemical toxicology. 2010, Vol 48, Num 12, pp 3406-3411, issn 0278-6915, 6 p.Article

Bioactive compounds and antioxidant potential of mango peel extractAJILA, C. M; NAIDU, K. A; BHAT, S. G et al.Food chemistry. 2007, Vol 105, Num 3, pp 982-988, issn 0308-8146, 7 p.Article

Valuable components of raw and ripe peels from two indian mango varietiesAJILA, C. M; BHAT, S. G; PRASADA RAO, U. J. S et al.Food chemistry. 2007, Vol 102, Num 4, pp 1006-1011, issn 0308-8146, 6 p.Article

Changes in protein characteristics during the processing of wheat into flakes = Changements dans les caractéristiques des protéines pendant la transformation de blé en floconsPRASADA RAO, U. J. S; VATSALA, C. N; HARIDAS RAO, P et al.European food research & technology (Print). 2002, Vol 215, Num 4, pp 322-326, issn 1438-2377Article

Characterization of aroma components of sap from different Indian mango varietiesJOHN, K. S; JAGAN MOHAN RAO, L; BHAT, S. G et al.Phytochemistry. 1999, Vol 52, Num 5, pp 891-894, issn 0031-9422Article

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