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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
6072007
Chemical composition and antioxidant properties of ginger root (Zingiber officinale)
SA Pilerood, J Prakash
Journal of Medicinal Plants Research 4 (24), 2674-2679, 2010
3882010
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
3612005
Studies on Indian green leafy vegetables for their antioxidant activity
S Gupta, J Prakash
Plant foods for human nutrition 64, 39-45, 2009
3552009
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
3132007
Bioactive components of garlic and their physiological role : A review.
SG Santhosha, J Prakash, SN Prabhavathi
Food Bioscience 3 (1), 59-74., 2013
2922013
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
2902016
Rice bran proteins: properties and food uses
J Prakash
Critical Reviews in Food Science & Nutrition 36 (6), 537-552, 1996
2231996
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
1872005
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
1782010
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
1402004
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
1392006
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
1322010
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
1242004
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
119*2011
Nutrient retention in microwave cooked germinated legumes
N Khatoon, J Prakash
Food Chemistry 97 (1), 115-121, 2006
1132006
Retention of nutrients in green leafy vegetables on dehydration
S Gupta, BS Gowri, AJ Lakshmi, J Prakash
Journal of food science and technology 50, 918-925, 2013
1032013
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
1022004
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
952006
Effect of different blanching treatments on ascorbic acid retention in green leafy vegetables.
S Gupta, J Lakshmi A., J Prakash.
Natural Product Radiance. 7 (2), 111-116., 2008
852008
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