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Food Research International (Ottawa, Ont.)
|
October 7, 2023
Coffee oligosaccharides and their role in health and wellness
Shivani Tripathi, Pushpa S Murthy
Critical Reviews in Food Science and Nutrition
|
January 28, 2021
New trends in specialty coffees - "the digested coffees"
Ashika Raveendran, Pushpa S Murthy
Planta
|
February 15, 2022
Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective
Siddhi Patil, M Vedashree, Pushpa S Murthy
Food Chemistry
|
June 14, 2025
Valorisation of coffee husk for functional arabinogalactans: A sustainable value-added ingredient
Shivani Tripathi, Sachin M Eligar, Pushpa S Murthy
Food Chemistry
|
May 24, 2016
2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds
D James Bound, Pushpa S Murthy, P Srinivas
Food Chemistry
|
May 9, 2015
Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols
D James Bound, Pushpa S Murthy, P Srinivas
Journal of Microencapsulation
|
November 13, 2019
Green coffee nanoparticles: optimisation, <i>in vitro</i> bioactivity and bio-release property
Nivas Manohar Desai, Joseph Gilbert Stanley, Pushpa S Murthy
Preparative Biochemistry & Biotechnology
|
March 8, 2013
Statistical optimization of bioprocess parameters for enhanced gallic acid production from coffee pulp tannins by Penicillium verrucosum
Roopali N Bhoite, P N Navya, Pushpa S Murthy
Journal of Food Science and Technology
|
September 6, 2014
Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate
Ruthu, Pushpa S Murthy, Amit Kumar Rai, et al.
Journal of Food Science
|
January 3, 2013
In vitro antifungal activity of dehydrozingerone and its fungitoxic properties
I Rahath Kubra, Pushpa S Murthy, L Jagan Mohan Rao
Page
of 3
Search research articles
Search
Showing results (1-10 of 25) with videos related to
Sort By:
Page
of 3
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Coffee oligosaccharides and their role in health and wellness
Shivani Tripathi, Pushpa S Murthy
Critical Reviews in Food Science and Nutrition
|
January 28, 2021
New trends in specialty coffees - "the digested coffees"
Ashika Raveendran, Pushpa S Murthy
Planta
|
February 15, 2022
Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective
Siddhi Patil, M Vedashree, Pushpa S Murthy
Food Chemistry
|
June 14, 2025
Valorisation of coffee husk for functional arabinogalactans: A sustainable value-added ingredient
Shivani Tripathi, Sachin M Eligar, Pushpa S Murthy
Food Chemistry
|
May 24, 2016
2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds
D James Bound, Pushpa S Murthy, P Srinivas
Food Chemistry
|
May 9, 2015
Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols
D James Bound, Pushpa S Murthy, P Srinivas
Journal of Microencapsulation
|
November 13, 2019
Green coffee nanoparticles: optimisation, <i>in vitro</i> bioactivity and bio-release property
Nivas Manohar Desai, Joseph Gilbert Stanley, Pushpa S Murthy
Preparative Biochemistry & Biotechnology
|
March 8, 2013
Statistical optimization of bioprocess parameters for enhanced gallic acid production from coffee pulp tannins by Penicillium verrucosum
Roopali N Bhoite, P N Navya, Pushpa S Murthy
Journal of Food Science and Technology
|
September 6, 2014
Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate
Ruthu, Pushpa S Murthy, Amit Kumar Rai, et al.
Journal of Food Science
|
January 3, 2013
In vitro antifungal activity of dehydrozingerone and its fungitoxic properties
I Rahath Kubra, Pushpa S Murthy, L Jagan Mohan Rao
Page
of 3