R. Krishnamurthy

Chemical reactions involved in the deep fat frying of foods. II. Identification of acidic volatile decomposition products of corn oil

Stephen S. Chang, T. Kawada, R. Krishnamurthy, 1967 .

The relationship between alkyl furans and the reversion flavor of soybean oil

Stephen S. Chang, R. Krishnamurthy, B. R. Reddy, 1967 .

Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions

T. Kawada, R. Krishnamurthy, S. Chang, 1965, Journal of the American Oil Chemists' Society.

Cooking Oils, Salad Oils, and Dressings

R. Krishnamurthy, S. E. Hill, 2005, Bailey's Industrial Oil and Fat Products.

A limited survey of fats and oils commercially used for deep fat frying.

Stephen S. Chang, R. Krishnamurthy, J. A. Thompson, 1967 .

Identification of 2‐Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil

Stephen S. Chang, R. Krishnamurthy, B. Mookherjee, 1967 .

Isolation and identification of 2-pentyl-furan as contributing to the reversion flavour of soyabean oil.

R. Krishnamurthy, B. Mookherjee, T. Smouse, 1966, Chemistry & industry.