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Surendra Nath Battula BS Nath B Surendra Nath  Surendra Nath B
Surendra Nath Battula BS Nath B Surendra Nath Surendra Nath B
ICAR-National Dairy Research Institute, Bangalore
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Title
Cited by
Cited by
Year
Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese
YR Wagh, HA Pushpadass, FME Emerald, BS Nath
Journal of food science and technology 51, 3767-3775, 2014
1292014
Rapid screening test for detection of oxytetracycline residues in milk using lateral flow assay
L Naik, R Sharma, B Mann, K Lata, YS Rajput, BS Nath
Food chemistry 219, 85-92, 2017
962017
Hazardous chemicals in foods.
V Unnikrishnan, BS Nath
892000
Influence of moisture content on the flow properties of basundi mix
H Mitra, HA Pushpadass, MEE Franklin, RPK Ambrose, C Ghoroi, ...
Powder Technology 312, 133-143, 2017
602017
Antioxidant activities of orange peel extract in ghee stored at different storage temperatures
MEEFCS Asha A., Manjunatha M., Rekha, RM., Surendra Nath B., Heartwin A ...
Journal of Food Science and Technology 15, 8220 - 8227, 2015
60*2015
Electrohydrodynamic encapsulation of resveratrol using food-grade nanofibres: Process optimization, characterization and fortification
BG Seethu, HA Pushpadass, FME Emerald, BS Nath, NL Naik, ...
Food and Bioprocess Technology 13, 341-354, 2020
542020
Rosemary (Rosemarinus officialis Linn) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee
R MP, S Nath B, L Naik N, HA Pushpadass, MM Franklin MEE
Journal of Food Processing and Preservation, 1 - 10, 2018
44*2018
Polydextrose as a Functional Ingredient and its Food Applications: A Review
V N, SB Nath, S Arora
Indian Journal of Dairy Science 69 (3), 239 - 251, 2016
42*2016
Surfactants and fatty alcohol based novel nanovesicles for resvertrol: Process optimiaztion, characterization and evaluation of functional properties in RAW 264.7 macrophage cells
V Jaya Sravani, SN Battula, R Kandasamy, MA Gover, ...
Journal of Molecular Liquids, 2018
392018
Microencapsulation of zinc by spray-drying: Characterisation and fortification
A Polekkad, MEE Franklin, HA Pushpadass, SN Battula, SBN Rao, DT Pal
Powder technology 381, 1-16, 2021
352021
Microencapsulation of curcumin by spray drying: Characterization and fortification of milk
SS Patel, HA Pushpadass, MEE Franklin, SN Battula, P Vellingiri
Journal of food science and technology 59 (4), 1326-1340, 2022
312022
Nanoencapsulation of casein‐derived peptides within electrospun nanofibres
D Rajanna, HA Pushpadass, FME Emerald, NV Padaki, BS Nath
Journal of the Science of Food and Agriculture 102 (4), 1684-1698, 2022
302022
Resveratrol-loaded proniosomes: Formulation, characterization and fortification
PA Shruthi, HA Pushpadass, MEE Franklin, SN Battula, NL Naik
Lwt 134, 110127, 2020
302020
Effect of fortification of milk with omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk
V Nagarajappa, SN Battula
Journal of the Science of Food and Agriculture 97 (12), 4160-4168, 2017
282017
Organochlorine pesticide residues in animal tissues and their excretion through milk
CNPMKRM B.Surendra Nath, V.Unnikrishnan, V.Gayathri, P.S.Chitra
J. Food Sci. Technol. 35, 547, 1998
28*1998
Cholesterol in Indian ghee.
BS Nath, MKR Murthy
281988
Ghee, anhydrous milk fat and butteroil
SN Battula, N Laxmana Naik, R Sharma, B Mann
Dairy Fat Products and Functionality: Fundamental Science and Technology …, 2020
272020
Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis
PG Wasnik, RR Menon, M Sivaram, BS Nath, BV Balasubramanyam, ...
Journal of food science and technology 56, 2320-2325, 2019
262019
Chemical residues and contaminants in milk: A review
V Unnikrishnan, MK Bhavadassan, BS Nath, C Ram
The Indian Journal of Animal Sciences 75 (5), 2005
262005
Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt
S Siva Kumar, BV Balasubramanyam, K Jayaraj Rao, ...
Journal of Food Science and Technology 54, 368-378, 2017
252017
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