Search Results - "Rao, U J S Prasada" :: K.UTB vyhledávací portál

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Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

by Gondi, Mahendranath, Prasada Rao, U. J. S.
Published in Journal of food science and technology (01.12.2015)

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Comparative study on anti-oxidant and anti-inflammatory activities of Caesalpinia crista and Centella asiatica leaf extracts

by Ramesh, B N, Girish, T K, Raghavendra, R H, Naidu, K Akhilender, Rao, U J S Prasada, Rao, K S
Published in Journal of pharmacy & bioallied science (01.04.2014)

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Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts

by Ajila, C.M., Jaganmohan Rao, L., Prasada Rao, U.J.S.
Published in Food and chemical toxicology (01.12.2010)

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Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract

by Ajila, C.M., Prasada Rao, U.J.S.
Published in Food and chemical toxicology (2008)

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Antioxidant profile, acetylcholinesterase inhibition, and platelet aggregation of polyphenols and proteins from germinating green gram (Vigna radiata)

by Akbar Basha, Shaik, Maheswaraiah, Anikisetty, Prasada Rao, U. J. S.
Published in International journal of food properties (18.12.2017)

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Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy

by Mohan Kumar, B. V., Prasada Rao, U. J. S., Prabhasankar, P.
Published in Food and agricultural immunology (03.09.2017)

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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 varieties

by Manu, B.T., Prasada Rao, U.J.S.
Published in Food chemistry (01.09.2008)

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Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (Cicer arietinum L.) Flour, and Product Quality

by Ravi, R., Ajila, C.M., Rao, U.J.S. Prasada
Published in Journal of food science (01.03.2011)

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Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview

by Dhanavath, Srinu, Prasada Rao, U.J.S.
Published in Journal of food science (01.10.2017)

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Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

by Ajila, C.M., Leelavathi, K., Prasada Rao, U.J.S.
Published in Journal of cereal science (01.09.2008)

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Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products

by Girish, T.K., Pratape, V.M., Prasada Rao, U.J.S.
Published in Food research international (01.04.2012)

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Valuable components of raw and ripe peels from two Indian mango varieties

by Ajila, C.M., Bhat, S.G., Prasada Rao, U.J.S.
Published in Food chemistry (2007)

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Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake

by Abhay Kumar, N., Prasada Rao, U.J.S., Jeyarani, T., Indrani, D.
Published in Journal of texture studies (01.10.2017)

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C- Glycosylated flavonoids from black gram husk: Protection against DNA and erythrocytes from oxidative damage and their cytotoxic effect on HeLa cells

by Girish, T K, Kumar, K Anil, Prasada Rao, U J S
Published in Toxicology reports (01.01.2016)

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Purification and characterization of black gram ( Vigna mungo) husk peroxidase

by Ajila, C.M., Prasada Rao, U.J.S.
Published in Journal of molecular catalysis. B, Enzymatic (01.09.2009)

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Calcium modulated activity enhancement and thermal stability study of a cationic peroxidase purified from wheat bran

by Manu, B.T., Rao, U.J.S. Prasada
Published in Food chemistry (01.05.2009)

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Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex)

by Saby John, K., Bhat, S.G., Prasada Rao, U.J.S.
Published in Journal of molecular catalysis. B, Enzymatic (01.01.2011)

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Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

by Aalami, Mehran, Rao, U.J.S. Prasada, Leelavathi, K.
Published in Food chemistry (2007)

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Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

by Revanappa, S. B, Salimath, P. V, Prasada Rao, U. J.S
Published in International journal of food properties (26.11.2014)

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Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

by Hemalatha, M.S., Prasada Rao, U.J.S., Leelavathi, K., Salimath, P.V.
Published in Food science & technology (01.11.2010)

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