S. Sravan Kumar

Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables

P. Manoj, P. Giridhar, S. Sravan Kumar, 2015, Journal of Food Science and Technology.

A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation

P. Manoj, P. Giridhar, S. Sravan Kumar, 2015, Journal of Food Science and Technology.

LC–ESI–MS based characterisation of isoflavones in soybean (Glycine max (L.) Merr.) from India

P. Giridhar, S. Sravan Kumar, M. Akitha Devi, 2018, Journal of Food Science and Technology.

Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies.

P. Giridhar, S. Sravan Kumar, Attar Singh Chauhan, 2020, Food chemistry.