S. Narasimhan

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QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES

N. Chand, S. Narasimhan, D. Rajalakshmi, 1990 .

Evaluation of spices and oleoresin‐VI‐pungency of ginger components, gingerols and shogoals and quality

S. Narasimhan, V. Govindarajan, 2007 .

Cardamom--production, technology, chemistry, and quality.

Y. S. Lewis, S. Narasimhan, V. Govindarajan, 1982, Critical reviews in food science and nutrition.

Evaluation of spices and oleoresins

S. Narasimhan, D. Rajalakshmi, V. Govindarajan, 1980 .

Quality evaluation of quick cooking basmati rice.

M. N. Ramesh, S. Narasimhan, M. Prakash, 2000 .

Food Antioxidants: Sources and Methods of Evaluation

S. Narasimhan, D. Rajalakshmi, 1995 .

Comparative study of odour and GC-olfactometric profiles of selected essential oils

S. Narasimhan, D. Rajalakshmi, R. Ravi, 2001 .

The yield and quality of ginger produced by micropropagated plants as compared with conventionally propagated plants

S. Narasimhan, B. Bhagyalakshmi, S. Narenda, 1994 .

Palm oil quality in different packaging materials sensory and physicochemical parameters

N. Chand, S. Narasimhan, D. Rajalakshmi, 2001 .

QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. II. PRINCIPAL COMPONENTS ANALYSES OF GC AND SENSORY PROFILES

N. Chand, S. Narasimhan, D. Rajalakshmi, 1992 .

Saffron: Quality evaluation by sensory profile and gas chromatography.

D. Rajalakshmi, N. Chand, S. Narasimhan, 1992 .

Impact of Major Residual Lesions on Outcomes After Surgery for Congenital Heart Disease.

M. Nathan, S. Colan, E. Bacha, 2021, Journal of the American College of Cardiology.