Jamuna Prakash
Jamuna Prakash
Professor, (Retired) Dept of Food Science and Nutrition, University of Mysore, Mysore
Verified email at foodsci.uni-mysore.ac.in
Title
Cited by
Cited by
Year
The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds
RA Ghavidel, J Prakash
LWT-Food Science and Technology 40 (7), 1292-1299, 2007
4022007
Analysis of nutrient and antinutrient content of underutilized green leafy vegetables
S Gupta, AJ Lakshmi, MN Manjunath, J Prakash
LWT-Food Science and Technology 38 (4), 339-345, 2005
2632005
Studies on Indian green leafy vegetables for their antioxidant activity
S Gupta, J Prakash
Plant foods for human nutrition 64 (1), 39-45, 2009
2582009
Chemical composition and antioxidant properties of ginger root (Zingiber officinale)
SA Pilerood, J Prakash
Journal of Medicinal Plants Research 4 (24), 2674-2679, 2010
2572010
Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation
R Sinha, C Radha, J Prakash, P Kaul
Food Chemistry 101 (4), 1484-1491, 2007
2492007
Rice bran proteins: properties and food uses
J Prakash
Critical Reviews in Food Science & Nutrition 36 (6), 537-552, 1996
1821996
Bioactive components of garlic and their physiological role : A review.
SG Santhosha, J Prakash, SN Prabhavathi
Food Bioscience 3 (1), 59-74., 2013
1782013
Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils
BN Shyamala, S Gupta, AJ Lakshmi, J Prakash
Innovative Food Science & Emerging Technologies 6 (2), 239-245, 2005
1642005
Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review
M Oghbaei, J Prakash
Cogent Food & Agriculture 2 (1), 1136015, 2016
1222016
Effect of dried Moringa (Moringa Oleifera Lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies
KB Dachana, J Rajiv, D Indrani, J PRAKASH
Journal of Food Quality 33 (5), 660-677, 2010
1082010
Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes
GN Gayathri, K Platel, J Prakash, K Srinivasan
Food Chemistry 84 (1), 35-43, 2004
1032004
Effect of germination and dehulling on functional properties of legume flours
RA Ghavidel, J Prakash
Journal of the Science of Food and Agriculture 86 (8), 1189-1195, 2006
982006
Nutritional quality of microwave-cooked and pressure-cooked legumes
N Khatoon, J Prakash
International journal of food sciences and nutrition 55 (6), 441-448, 2004
962004
Chemical composition and antioxidant potential of peels from three varieties of Musa Paradisiaca (Banana).
BN Shyamala, J Prakash
Asian Journal of Food and Agro-Industry 4 (1), 31-46, 2011
95*2011
Nutrient retention in microwave cooked germinated legumes
N Khatoon, J Prakash
Food Chemistry 97 (1), 115-121, 2006
912006
Nutritional Content and Antioxidant Properties of Pulp Waste from Daucus carota and Beta vulgaris.
BN Shyamala, P Jamuna
Malaysian journal of nutrition 16 (3), 2010
902010
Iron bioavailability in green leafy vegetables cooked in different utensils
M Kumari, S Gupta, AJ Lakshmi, J Prakash
Food Chemistry 86 (2), 217-222, 2004
842004
In vitro bioavailability of calcium and iron from selected green leafy vegetables
S Gupta, J Lakshmi A, J Prakash
Journal of the Science of Food and Agriculture 86 (13), 2147-2152, 2006
672006
Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread
F Dhinda, JA Lakshmi, J Prakash, I Dasappa
Food and Bioprocess Technology, 1-9, 2011
572011
Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits
YS Savitha, D Indrani, J Prakash
Journal of Texture Studies 39 (6), 605-616, 2008
562008
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Articles 1–20