G. Muralikrishna

Evaluation of the Antioxidant Properties of Free and Bound Phenolic Acids from Native and Malted Finger Millet (Ragi, <i>Eleusine coracana</i> Indaf-15)

M. V. Rao, G. Muralikrishna · Journal of Agricultural and Food Chemistry · 2002 · 260 citations

Food Chemistry, Nutrition, Protocatechuic Acid Content +15

Cereal α-amylases—an overview

G. Muralikrishna, M. Joyce Nirmala · Carbohydrate Polymers · 2005 · 196 citations

Food Chemistry, Biosynthesis, Engineering +7

Water soluble feruloyl arabinoxylans from rice and ragi: Changes upon malting and their consequence on antioxidant activity

R. Shyama Prasad Rao, G. Muralikrishna · Phytochemistry · 2005 · 159 citations

Food Chemistry, Agricultural Chemistry, Antioxidant Activity +3

Production, purification, and characterization of two extremely halotolerant, thermostable, and alkali-stable α-amylases from Chromohalobacter sp. TVSP 101

B. Prakash, M. Vidyasagar, M.S. Madhukumar et al. · Process Biochemistry · 2008 · 140 citations

Biosynthesis, Engineering, Biotransformation +10

In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study

B.R. Veenashri, G. Muralikrishna · Food Chemistry · 2010 · 137 citations

Food Chemistry, Millet Brans, Food Function +10