IR@CSIR-CFTRI
- » Food Plant Economics
- » Purification and Structural Characterization of a Polyphenol Oxidase from Field Bean...
- » A Biotechnological Approach for Decaffeination
- » Biotransformation of Caffeine to Value Added Products
- » Isolation and Characterization of Valuable Components from Mango Peel and Black Gram Husk
- » Development of an Elisa to Detect the Incipient Stages of Tribolium Castaneum in Food...
- » Detection of Biomolecules Induced at Sublethal Levels of Pyrethroids
- » Delivery of N-methyltransferase and 11S globulin promoters of Coffea canephora Pex Fr....
- » Inhibition of Rhizomucor miehei and Candida rugosa Lipases by D-glucose in...
- » Stability Studies of Artificial Sweeteners in Carbonated Beverages and Validation of a...
- » Antioxidant activitiesof roselle (Hibiscus sabdariffa) calyces and fruit extracts
- » Surface-active Principle in Black Gram (Phaseolus mungó) and
its Role in the Texture of...
- » Studies on the production and characterization of phytate degrading enzymes in...
- » Functional Properties of Bioactive Molecules from Mango Ginger Rhizome and its...
- » Organophosphorous Insecticides induced Hyperglycemia and its role in Diabetic...
- » Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the...
- » Molecular degradation of rice starch during
processing to flakes
- » Bioavailability of iron and zinc from tef in rats.
- » Use of Rapid Visco Analyser (RVA) for
measuring the pasting characteristics of wheat...
- » Vanilla flavour: production by conventional and
biotechnological routes
- » Cichorium intybus L – cultivation, processing,
utility, value addition and...
- » Studies on protein and its high-molecularweight
subunit composition in relation to...
- » Production of volatile compounds by hairy root
cultures of Cichorium intybus L under...
- » Pectic polysaccharides during ripening of
mango (Mangifera indica L)
- » Structural features of arabinoxylans from Sonalika variety of wheat: comparison between...