V. Govindarajan

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

S. Narasimhan, V. Govindarajan, 2007 .

Ginger--chemistry, technology, and quality evaluation: part 1.

V. Govindarajan, 1982, Critical reviews in food science and nutrition.

Ginger-chemistry, technology, and quality evaluation: part 2.

V. Govindarajan, 1983, Critical reviews in food science and nutrition.

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 .

EVALUATION OF SPICES AND OLEORESINS — VIII — IMPROVED SEPARATION AND ESTIMATION OF PUNGENT AND RELATED COMPONENTS OF GINGER BY THIN-LAYER CHROMATOGRAPHY

B. Govindarajan, V. Govindarajan, 1979 .

EVALUATION OF SPICES AND OLEORESINS VII. GAS CHROMATOGRAPHIC EXAMINATION OF GINGEROL, SHOGAOL AND RELATED COMPOUNDS IN GINGER

V. Govindarajan, K. Raghuveer, 1979 .

The nature of the complex proanthocyanidins.

H. Parpia, V. Govindarajan, A. Mathew, 1969 .

Leucoanthocyanins in cabbage and pink discolouration.

S. Ranganna, V. Govindarajan, 1966 .

Anthocyanidins from leucoanthocyanidins

V. Govindarajan, A. Mathew, 1965 .

Polyphenolic substances of arecanut: II. Changes during maturation and ripening

V. Govindarajan, A. Mathew, 1963 .

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. C. quality evaluation

S. Ranganna, V. Govindarajan, K. Ramana, 1984 .

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology.

S. Ranganna, V. Govindarajan, K. Ramana, 1983, Critical reviews in food science and nutrition.

Citrus fruits--varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry.

S. Ranganna, V. Govindarajan, K. Ramana, 1983, Critical reviews in food science and nutrition.

Paper Chromatographic Determination of Total Capsaicinoids in Capsicums and Their Oleoresins with Precision, Reproducibility, and Validation Through Correlation with Pungency in Scoville Units

N. Rajpoot, V. Govindarajan, Nagin C Rajpoot, 1981 .

Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade.

V. Govindarajan, 1986, Critical reviews in food science and nutrition.

Capsicum--production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli.

V. Govindarajan, Uwe J. Salzer, 1986, Critical reviews in food science and nutrition.

Turmeric--chemistry, technology, and quality.

V S Govindarajan, V. Govindarajan, William H. Stahl, 1980, Critical reviews in food science and nutrition.

A study of the constituents of the seeds ofCroton sparsiflorus (Morung)—Part I

S. V. Anantakrishnan, V. Govindarajan, S. Aravamuthachari, 1941 .

A study of the constituents of the seeds ofCroton sparsiflorus (Morung)—Part II

S. V. Anantakrishnan, V. Govindarajan, S. Aravamuthachari, 1941 .

Citrus fruits - varieties, chemistry, technology, and quality evaluation. Part I: varieties, production, handling, and storage.

S. Ranganna, V. Govindarajan, K. Ramana, 1981, Critical reviews in food science and nutrition.

Effect of apple position on the tree on maturity and quality

V. Govindarajan, P. Narasimham, C. Krishnaprasad, 1983 .

Capsicum--production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences.

V S Govindarajan, M N Sathyanarayana, V. Govindarajan, 1991, Critical reviews in food science and nutrition.

Pepper - chemistry, technology, and quality evaluation.

V. Govindarajan, William H. Stahl, 1977, CRC critical reviews in food science and nutrition.

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

N. Chand, D. Rajalakshmi, V. Govindarajan, 1987, Critical reviews in food science and nutrition.

Capsicum - production, technology, chemistry, and quality. IV. Evaluation of quality.

D. Rajalakshmi, V. S. Govindarajan, Nagin Chand, 1987 .

Paper chromatographic determination of total capsaicinoids in green chillies (Capsicum annuum).

V. Govindarajan, C. Nagin, 1985 .

Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing.

V. Govindarajan, 1985, Critical reviews in food science and nutrition.

Pungency: the stimuli and their evaluation.

V. Govindarajan, 1979 .

Evaluation of spices and oleoresins. II. Pungency of Capsicum by Scoville heat units - a standardized procedure.

V. Govindarajan, S. Dhanaraj, N. Shanthi, 1977 .

Paper chromatographic determination of capsaicin.

V. Govindarajan, S. Ananthakrishna, 1974 .

Observations on the separation of capsaicin from Capsicum and its oleoresin.

V. Govindarajan, S. Ananthakrishna, 1970 .

Chemical composition of ginger varieties and dehydration studies on ginger.

N. B. Shankaracharya, Y. S. Lewis, B. Raghavan, 1972 .

A NONDESTRUCTIVE TEST FOR DETERMINATION OF OPTIMUM MATURITY OF FRENCH (GREEN) BEANS (Phaseolus vulgaris)1

H. Ramaswamy, S. Ranganna, V. Govindarajan, 1980 .

DESCRIPTIVE QUALITY ANALYSIS OF MUTTON

N. Chand, D. Rajalakshmi, V. Govindarajan, 1987 .

Investigation of Mechanical and Physical Behaviours of Polyester Resin Matrix from Recycled Polyethylene Terephthalate with Bamboo Fibre

M. Ahamed, S. Muthukumaran, Mebratu Markos, 2022, Advances in Materials Science and Engineering.

Sensory quality evaluation of papads: quality profile technique and development of a composite scoring scale.

V. Govindarajan, L. Subramanyam, B. Sastri, 1971 .

Physical and chemical characteristics of processed arecanuts.

S. S. Murthy, V. Govindarajan, S. Shivashankar, 1969 .

Processing of cashewnuts.

V. S. Govindarajan, C. S. Shivanna, V. Govindarajan, 1973 .