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Appetite Control and Obesity

Critical reviews in food science and nutrition, 2012-10, Vol.52 (10), p.949-956

2012

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Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Appetite, 2011-08, Vol.57 (1), p.131-133

2011

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Development of ginger based ready-to-eat appetizers by response surface methodology

Appetite, 2010-08, Vol.55 (1), p.76-83

2010

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Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

Appetite, 2009-08, Vol.53 (1), p.127-130

2009

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Effect of processing on starch fractions in different varieties of finger millet

Food chemistry, 2008-02, Vol.106 (3), p.875-882

2008

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Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres

International journal of food sciences and nutrition, 2010-02, Vol.61 (1), p.18-28

2010

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In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers

International journal of food properties, 2011-03, Vol.14 (2), p.397-410

2011

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Development of radish fibre based snack by response surface methodology (RSM)

Journal of food science and technology, 2012-02, Vol.49 (1), p.58-65

2012

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OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

Journal of food processing and preservation, 2012-12, Vol.36 (6), p.489-496

2012

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Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Nutrition and food science, 2015-05, Vol.45 (3), p.388-399

2015

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Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology

International food research journal, 2013-11, Vol.20 (6), p.3041

2013

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Effect of appetizer administration on plasma leptin level in human volunteers

International journal of food sciences and nutrition, 2011-03, Vol.62 (2), p.148-151

2011

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Development of shelf stable pepper based appetizers by response surface methodology (RSM)

Food science & technology, 2008-01, Vol.41 (8), p.1400-1411

2008

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Ajowan (Trachyspermum ammi) munch: A shelf stable ready-to-eat appetizer, its development and storage

International food research journal, 2012-01, Vol.19 (1), p.321

2012

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Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

International journal of food sciences and nutrition, 2011-06, Vol.62 (4), p.404-409

2011

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Development of ready-to-eat appetisers based on pepper and their quality evaluation

Journal of food science and technology, 2010-12, Vol.47 (6), p.638-643

2010

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Development of traditional products. V. Ragi based convenience mixes

Journal of food science and technology, 2003-07, Vol.40 (4), p.361-365

2003

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Processing effect on colour and vitamins of green leafy vegetables

Journal of food science and technology, 2001, Vol.38 (1), p.79-81

2001

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Storage and thermal stability of refined cottonseed oil-mustard oil blend

Journal of food science and technology, 1998-11, Vol.35 (6), p.530-532

1998

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Quick Semi-quantitative Test for Lead in Processed Foods

Defense science journal, 2007-03, Vol.57 (2), p.243-247

2007

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Quick Test for Evaluating Processed Food Quality

Defense science journal, 2007-07, Vol.57 (4), p.433-448

2007

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Effect of Fermentation Process on Ashgourd Juice

Journal of Pharmacy and Nutrition Sciences, 2014-01, Vol.4 (1), p.12-19

2014

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Evaluation of Supplementation of Bittergourd Fermented Beverage to Diabetic Subjects

Journal of Pharmacy and Nutrition Sciences, 2014-01, Vol.4 (1), p.27-36

2014

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Quick Test for Quality Deterioration in Processed Foods

Defense science journal, 1998-07, Vol.48 (3), p.257-262

1998

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Development of Bittergourd Fermented Beverage Using Response Surface Methodology

Journal of Pharmacy and Nutrition Sciences, 2012-01, Vol.2 (1), p.94-103

2012

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Appetite Control and Obesity

Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Development of ginger based ready-to-eat appetizers by response surface methodology

Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

Effect of processing on starch fractions in different varieties of finger millet

Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres

In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers

Development of radish fibre based snack by response surface methodology (RSM)

OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology

Effect of appetizer administration on plasma leptin level in human volunteers

Development of shelf stable pepper based appetizers by response surface methodology (RSM)

Ajowan (Trachyspermum ammi) munch: A shelf stable ready-to-eat appetizer, its development and storage

Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

Development of ready-to-eat appetisers based on pepper and their quality evaluation

Development of traditional products. V. Ragi based convenience mixes

Processing effect on colour and vitamins of green leafy vegetables

Storage and thermal stability of refined cottonseed oil-mustard oil blend

Quick Semi-quantitative Test for Lead in Processed Foods

Quick Test for Evaluating Processed Food Quality

Effect of Fermentation Process on Ashgourd Juice

Evaluation of Supplementation of Bittergourd Fermented Beverage to Diabetic Subjects

Quick Test for Quality Deterioration in Processed Foods

Development of Bittergourd Fermented Beverage Using Response Surface Methodology

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