P. P. Rao

发表

Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders

D. Rao, L. Rao, A. Nagender, 2007 .

Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products

T. Jyothirmayi, A. Satyanarayana, P. P. Rao, 2012 .

Application of annatto ( Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri

A. Satyanarayana, K. Balaswamy, P. P. Rao, 2012 .

Application of annatto dye formulations in different fruit and vegetable products

V. Velu, D. Rao, A. Satyanarayana, 2006 .

Effect of processing conditions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods

T. Jyothirmayi, D. Rao, A. Satyanarayana, 2005 .

Chemistry, processing and toxicology of annatto (Bixa orellana L.).

D. Rao, A. Satyanarayana, P. P. Rao, 2003 .

Influence of source and quality on the color characteristics of annatto dyes and formulations

D. Rao, A. Satyanarayana, P. P. Rao, 2010 .

Application of annatto dye formulation in bakery and extruded food products

T. Jyothirmayi, D. Rao, A. Nagender, 2007 .

Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system

D. Rao, A. Satyanarayana, P. P. Rao, 2002 .

Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability

A. Nagender, A. Satyanarayana, K. Balaswamy, 2011 .

Physico-chemical and antioxidant properties of foam mat dried muskmelon (Cucumis melo) and application in dairy products.

K. Balaswamy, P. P. Rao, 2016 .

Preparation of instant tomato pickle mix and evaluationof its storage stability.

D. Rao, K. Balaswamy, P. P. Rao, 2011 .

Production of Low Calorie Ready-to-Serve Fruit Beverages Using a Natural Sweetener, Stevia (Stevia Rebaudiana L.)

A. Nagender, A. Satyanarayana, K. Balaswamy, 2014 .

Lipid classes, fatty acid and phospholipid composition of roe lipids from Catla catla and Cirrhinus mrigala.

T. Jyothirmayi, R. Prasad, M. Karuna, 2013 .

Nitrogen extractability and functional properties of defatted Erythrina variegata flour

S. G. Walde, T. Jyothirmayi, P. P. Rao, 2006 .

Functional properties of roe protein hydrolysates from Catla catla.

T. Jyothirmayi, K. Balaswamy, P. P. Rao, 2011 .

Flavour volatiles of flowers and stalks of Murraya koenigii L.

S. G. Walde, T. Jyothirmayi, P. P. Rao, 2006 .

Fish Roe Lipids

T. Jyothirmayi, R. Prasad, M. Karuna, 2015 .

Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15

G. Venkateswaran, P. P. Rao, G. Vadivelan, 2017, BioMed research international.

Dry milling characteristics of microwave dried maize grains(Zea mays L.).

V. Velu, D. Rao, A. Nagender, 2006 .

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Pamidighantam Prabhakara Rao, Galla Narsing Rao, Kripanand Sathiya Mala, 2013, Journal of Food Science and Technology.

Physico-chemical composition and functional properties of roes from some fresh water fish species and their application in some foods.

T. Jyothirmayi, D. Rao, K. Balaswamy, 2009 .

Development of smoothies from selected fruit pulps/juices.

T. Jyothirmayi, R. Math, A. Nagender, 2013 .

STUDIES ON CHUTNEY POWDERS BASED ON TAMARIND (TAMARINDUS INDICA L.) LEAVES

D. Rao, A. Satyanarayana, P. P. Rao, 2004 .

Stability of bixin in annatto oleoresin and dye powder during storage

D. Rao, A. Satyanarayana, K. Balaswamy, 2006 .

Chemical Characterisation, Organic Acids by HPLC, Fatty Acids by GC-GCMS and Antioxidant Activity of Commonly Consumed Leafy Vegetables in India

G. Sulochanamma, P. P. Rao, Prabhakara Rao Pamidighantam, 2019 .