P Nisha
P Nisha
Principal Scientist, CSIR-NIIST, Trivandrum, Kerala, India
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A comparative study on antioxidant activities of different varieties of Solanum melongena
P Nisha, PA Nazar, P Jayamurthy
Food and Chemical Toxicology 47 (10), 2640-2644, 2009
A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein
P Nisha, RS Singhal, AB Pandit
Journal of food engineering 64 (1), 135-142, 2004
Quercetin, a lead compound against type 2 diabetes ameliorates glucose uptake via AMPK pathway in skeletal muscle cell line, Frontiers in Pharmacology,
JP Dhanya R, Arya Das, Nisha P
Frontiers in Pharmacology,, 2017
Plantain peel-a potential source of antioxidant dietary fibre for developing functional cookies
KB Arun, F Persia, PS Aswathy, J Chandran, MS Sajeev, P Jayamurthy, ...
Journal of Food Science and Technology 52, 6355-6364, 2015
Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study
J Chandran, P Nisha, RS Singhal, AB Pandit
Journal of food science and technology 51, 2678-2684, 2014
Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)
P Nisha, RS Singhal, AB Pandit
Food and Bioprocess Technology 4, 781-787, 2011
Advances and prospects in the food applications of pectin hydrogels
P Ishwarya S, S R, P Nisha
Critical Reviews in Food Science and Nutrition, 1-25, 2021
Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger
J Chandran, N Nayana, N Roshini, P Nisha
Journal of Food Science and Technology 54 (1), 144-152, 2017
A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato
KB Arun, J Chandran, R Dhanya, P Krishna, P Jayamurthy, P Nisha
Food Bioscience 9, 36-46, 2015
Comparative study on the total phenolic content and radical scavenging activity of common edible vegetable oils
C Janu, DRS Kumar, MV Reshma, P Jayamurthy, A Sundaresan, P Nisha
Journal of food biochemistry 38 (1), 38-49, 2014
A study on degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking
P Nisha, RS Singhal, AB Pandit
International journal of food sciences and nutrition 55 (5), 415-422, 2004
Dietary fibre and phenolic-rich extracts from Musa paradisiaca inflorescence ameliorates type 2 diabetes and associated cardiovascular risks
KB Arun, S Thomas, TR Reshmitha, GC Akhil, P Nisha
Journal of Functional Foods 31, 198-207, 2017
Rutin and quercetin enhance glucose uptake in L6 myotubes under oxidative stress induced by tertiary butyl hydrogen peroxide
R Dhanya, KB Arun, HP Syama, P Nisha, A Sundaresan, TRS Kumar, ...
Food chemistry 158, 546-554, 2014
Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom
PN Janu Chandran, Keezheveettil Parukutty Padmakumari Amma, Nirmala Menon ...
Food Science and Biotechnology 21 (6), 1611–1617, 2012
The degradation kinetics of flavor in black pepper (Piper nigrum L.)
P Nisha, RS Singhal, AB Pandit
Journal of Food Engineering 92 (1), 44-49, 2009
Morin inhibits proliferation of SW480 colorectal cancer cells by inducing apoptosis mediated by reactive oxygen species formation and uncoupling of warburg effect
T Sithara, KB Arun, HP Syama, TR Reshmitha, P Nisha
Frontiers in Pharmacology 8, 275455, 2017
Kinetic modelling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus cajan L.)
P Nisha, RS Singhal, AB Pandit
Journal of Food Engineering 76 (4), 524-530, 2006
Studies on Activity Guided Fractionation of Pomegranate Peel Extracts and Its Effect on Antidiabetic and Cardiovascular Protection Properties
SKMPN K. B. Arun, P. Jayamurthy, C. V. Anusha
Journal of food processing and preservation, 2016
Acrylamide in deep-fried snacks of India
L Shamla, P Nisha
Food Additives & Contaminants: Part B 7 (3), 220-225, 2014
Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage
P Nisha, L Ananthanarayan, RS Singhal
Food Hydrocolloids 19 (2), 179-186, 2005
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