IR@CSIR-CFTRI
- » Formulation and Quality Evaluation of Amaranth Seed Flour Based Extruded Snack.
- » Reduction of Polyphenols in Banana
Bunch Stem the through Fermentation Process.
- » Effect of high pressure processing on infusion and extraction of
bioactive compounds...
- » Studies on Biosynthetic Pathway of a Flavour Metabolite
2-Hydroxy-4-Methoxy...
- » Chemical changes and antioxidant activity in pomegranate arils during fruit development.
- » Studies on sweet potatoes-III. Distribution
of unit chains of branched and unbranched...
- » Influence of polyamines on growth and formation of secondary metabolites
in hairy root...
- » Free sugars and non-starch polysaccharide
contents of good and poor malting varieties...
- » Resistant starch from processed cereals: the influence of amylopectin and...
- » Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti...
- » Carbohydrates and their degrading enzymes from native and malted finger millet (Ragi,...
- » Role of tryptophan residues of lipoxygenase-1 in activity,
structure and stability:...
- » Antioxidant and antimutagenic activities of pomegranate
peel extracts
- » Characterisation of anthocyanins derived from carrot
(Daucus carota) cell culture
- » Distribution of free lipids and their fractions in wheat flour milled streams
- » Non-starch polysaccharides and bound phenolic acids from native and malted finger...
- » Water-extracted polysaccharides of selected cereals and influence of temperature on the...
- » Influence Of Exogenous Hormones On Growth And Secondary Metabolite Production
In Hairy...
- » Electrophoretic and immunochemical characteristics
of wheat protein fractions and their...
- » Structural features of arabinoxylans from sorghum
having good roti-making quality
- » Enhancement of bioconversion efficiency and chemistry of the
mushroom, Pleurotus...
- » Technical Upgradation of an Energy Food Plant
- » Moisture sorption studies on onion powder
- » Fingerprint of black teas from India: Identification of
the regio-specific characteristics
- » Antioxidant Property Of Fresh And Processed Products Of Sapota (Achras Sapota L.)