Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Prasad S Variyar

Showing results (1-10 of 22) with videos related to

Pageof 3
Sort By:
Journal of Agricultural and Food Chemistry|May 27, 2004
Radiation-induced enhancement of antioxidant contents of soybean (Glycine max Merrill)Prasad S Variyar, Ashwini Limaye, Arun Sharma
Scientific Reports|April 12, 2020
Microbial quality assessment of minimally processed pineapple using GCMS and FTIR in tandem with chemometricsVanshika Adiani, Sumit Gupta, Prasad S Variyar
Journal of Chromatography. A|February 1, 2006
Estimation of aroma glycosides of nutmeg and their changes during radiation processingArul Ananthakumar, Prasad S Variyar, Arun Sharma
Food Chemistry|April 13, 2015
Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbageAparajita Banerjee, Suprasanna Penna, Prasad S Variyar
Journal of Food Science and Technology|June 13, 2018
Development of guar gum based active packaging films using grape pomaceChaturbhuj K Saurabh, Sumit Gupta, Prasad S Variyar
Food Chemistry|December 4, 2014
Gamma irradiation inhibits wound induced browning in shredded cabbageAparajita Banerjee, Penna Suprasanna, Prasad S Variyar, et al.
Journal of Food Science and Technology|January 21, 2016
Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiationAparajita Banerjee, Suchandra Chatterjee, Prasad S Variyar, et al.
Journal of Food Science|May 16, 2012
Application of EPR spectroscopy to identify irradiated Indian medicinal plant productsBhaskar Sanyal, S Chatterjee, Prasad S Variyar, et al.
Food Chemistry|January 16, 2014
Effect of post harvest radiation processing and storage on the volatile oil composition and glucosinolate profile of cabbageAparajita Banerjee, Prasad S Variyar, Suchandra Chatterjee, et al.
Heliyon|September 21, 2019
GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (<i>Phaseolus vulgaris</i>)Prashant K Mishra, Jyoti Tripathi, Sumit Gupta, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|May 27, 2004
Radiation-induced enhancement of antioxidant contents of soybean (Glycine max Merrill)Prasad S Variyar, Ashwini Limaye, Arun Sharma
Scientific Reports|April 12, 2020
Microbial quality assessment of minimally processed pineapple using GCMS and FTIR in tandem with chemometricsVanshika Adiani, Sumit Gupta, Prasad S Variyar
Journal of Chromatography. A|February 1, 2006
Estimation of aroma glycosides of nutmeg and their changes during radiation processingArul Ananthakumar, Prasad S Variyar, Arun Sharma
Food Chemistry|April 13, 2015
Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbageAparajita Banerjee, Suprasanna Penna, Prasad S Variyar
Journal of Food Science and Technology|June 13, 2018
Development of guar gum based active packaging films using grape pomaceChaturbhuj K Saurabh, Sumit Gupta, Prasad S Variyar
Food Chemistry|December 4, 2014
Gamma irradiation inhibits wound induced browning in shredded cabbageAparajita Banerjee, Penna Suprasanna, Prasad S Variyar, et al.
Journal of Food Science and Technology|January 21, 2016
Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiationAparajita Banerjee, Suchandra Chatterjee, Prasad S Variyar, et al.
Journal of Food Science|May 16, 2012
Application of EPR spectroscopy to identify irradiated Indian medicinal plant productsBhaskar Sanyal, S Chatterjee, Prasad S Variyar, et al.
Food Chemistry|January 16, 2014
Effect of post harvest radiation processing and storage on the volatile oil composition and glucosinolate profile of cabbageAparajita Banerjee, Prasad S Variyar, Suchandra Chatterjee, et al.
Heliyon|September 21, 2019
GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (<i>Phaseolus vulgaris</i>)Prashant K Mishra, Jyoti Tripathi, Sumit Gupta, et al.
Pageof 3