Laxmi Ananthanarayan

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2022
Publications (10 Years): 10

Top Topics

Saccharomyces Cerevisiae

Recombinant Human

Top Venues

Journal of food science and technology

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Gayatri Bakshi, Laxmi Ananthanarayan
Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.). Journal of the science of food and agriculture 102 (13) (2022)
Gayatri Bakshi, Laxmi Ananthanarayan
Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juice. Journal of food science and technology 59 (7) (2021)
Anuradha Deorukhkar, Laxmi Ananthanarayan
Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulses. Journal of food science and technology 58 (2) (2020)
Amruta V Karangutkar, Laxmi Ananthanarayan
Evaluating the effect of additives on stability of betacyanin pigments from Basella rubra in a model beverage system during storage. Journal of food science and technology 58 (4) (2020)
Bincy Bhaskar, Laxmi Ananthanarayan
Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation. Journal of food science and technology 56 (9) (2019)
Monika Rani, Dhanashree Amane, Laxmi Ananthanarayan
Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics. Journal of food science and technology 56 (3) (2019)
Baburaj Regubalan, Laxmi Ananthanarayan
Investigation of biogenic amines content in fermented idli batter during storage. Journal of food science and technology 56 (4) (2019)
Chandrahas Vishwasrao, Laxmi Ananthanarayan
Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. Lalit. Journal of food science and technology 55 (8) (2018)
Chandrahas Vishwasrao, Laxmi Ananthanarayan
Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing. Journal of food science and technology 55 (8) (2018)
Baburaj Regubalan, Laxmi Ananthanarayan
Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative. Journal of food science and technology 55 (9) (2018)