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Journal of Food Science and Technology|August 2, 2018
Partial purification and characterization of the quality deteriorating enzymes from Indian pink <i>guava</i> (<i>Psidium guajava</i> L.), var. <i>Lalit</i>Chandrahas Vishwasrao, Laxmi AnanthanarayanJournal of Food Science and Technology|July 15, 2016
Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatingsChandrahas Vishwasrao, Laxmi AnanthanarayanNutrition and Cancer|January 29, 2019
Consumption of Decorticated Pulses Ensures the Optimum Intake of Isoflavones by the Urban Indian PopulationAnuradha Deorukhkar, Laxmi AnanthanarayanJournal of Food Science and Technology|April 21, 2015
Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacksYogesh Gat, Laxmi AnanthanarayanJournal of Food Science and Technology|August 29, 2018
Shelf life improvement of <i>idli</i> batter by addition of mustard essential oil as bio-preservativeBaburaj Regubalan, Laxmi AnanthanarayanJournal of the Science of Food and Agriculture|September 23, 2014
Use of the backslopping method for accelerated and nutritionally enriched idli fermentationNeha Shrivastava, Laxmi AnanthanarayanJournal of Food Science and Technology|March 22, 2021
Evaluating the effect of additives on stability of betacyanin pigments from <i>Basella rubra</i> in a model beverage system during storageAmruta V Karangutkar, Laxmi AnanthanarayanPreparative Biochemistry & Biotechnology|January 17, 2019
Isolation, screening, and optimization of bacterial strains for novel transglutaminase productionKaruna L Sorde, Laxmi AnanthanarayanComputational Biology and Chemistry|October 9, 2013
Identification of putative and potential cross-reactive chickpea (Cicer arietinum) allergens through an in silico approachAnuja Kulkarni, Laxmi Ananthanarayan, Karthik RamanJournal of Food Science and Technology|April 9, 2019
Impact of partial replacement of rice with other selected cereals on <i>idli</i> batter fermentation and <i>idli</i> characteristicsMonika Rani, Dhanashree Amane, Laxmi AnanthanarayanPageof 3