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U.J.S. Prasada Rao

Central Food Technological Research Institute

34

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Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview

2017 Journal of Food Science
- Srinu Dhanavath
- U.J.S. Prasada Rao
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Citations (21)
Antioxidant profile, acetylcholinesterase inhibition, and platelet aggregation of polyphenols and proteins from germinating green gram (Vigna radiata)

2017 International Journal of Food Properties
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Bioactivities of fractions obtained from green gram (Vigna radiata) milled by-products

2017 Food bioscience
- Shaik Akbar Basha
- U.J.S. Prasada Rao
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Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake

2017 Journal of Texture Studies
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Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy

2017 Food and Agricultural Immunology
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C-Glycosylated flavonoids from black gram husk: Protection against DNA and erythrocytes from oxidative damage and their cytotoxic effect on HeLa cells

2016 Toxicology reports
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Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

2015 Journal of Food Science and Technology-mysore
- Mahendranath Gondi
- U.J.S. Prasada Rao
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Comparative study on anti-oxidant and anti-inflammatory activities of Caesalpinia crista and Centella asiatica leaf extracts

2014 Journal of Pharmacy and Bioallied Sciences
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Control of chapati staling upon treatment of dough with amylases and xylanase

2014 Food bioscience
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Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

2014 International Journal of Food Properties
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