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Food Chemistry: X|September 14, 2019
Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomicsDhanashree Amane, Laxmi AnanthanarayanJournal of the Science of Food and Agriculture|April 28, 2022
Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.)Gayatri Bakshi, Laxmi AnanthanarayanJournal of the Science of Food and Agriculture|April 22, 2016
Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coatingChandrahas Vishwasrao, Laxmi AnanthanarayanJournal of Food Science and Technology|August 2, 2016
Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stabilityYogesh Gat, Laxmi AnanthanarayanJournal of Food Science and Technology|August 2, 2018
Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processingChandrahas Vishwasrao, Laxmi AnanthanarayanJournal of Food Science and Technology|June 23, 2022
Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juiceGayatri Bakshi, Laxmi AnanthanarayanJournal of Food Science and Technology|February 11, 2021
Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulsesAnuradha Deorukhkar, Laxmi AnanthanarayanJournal of Food Science and Technology|September 4, 2019
Changes in ACE inhibitory and antioxidant activities in alcalase treated <i>idli</i> batter and <i>idli</i> after fermentationBincy Bhaskar, Laxmi AnanthanarayanPhytochemistry|June 21, 2021
Isolation, purification, and characterization of pectin methylesterase inhibitor and polygalacturonase inhibitor protein from Indian lemon (Citrus limon L.)Gayatri Bakshi, Laxmi AnanthanarayanJournal of Food Science and Technology|April 19, 2019
Investigation of biogenic amines content in fermented <i>idli</i> batter during storageBaburaj Regubalan, Laxmi AnanthanarayanPageof 3