K. O. Abraham

Volatile sulfur compounds in food flavors

M. L. Shankaranarayana, B. Raghavan, K. O. Abraham et al. · C R C Critical Reviews in Food Technology · 1974 · 85 citations

Food Chemistry, Food Composition, Flavoromics +14

ROSEMARY (<i>ROSMARINUS OFFICINALIS</i> L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY

L. Jaganmohan Rao, Meenakshi Singh, B. Raghavan et al. · Journal of Food Quality · 1998 · 67 citations · Full text

Food Chemistry, Fresh Rosemary Leaves, Botany +8

STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVES

B. Raghavan, K. O. Abraham, M. L. Shankaranarayana et al. · Journal of Food Quality · 1994 · 27 citations

Food Chemistry, Abstract Indian Dill, Proximate Composition +10

Processing of marjoram (<i>Majorana hortensis Moench.</i>) and rosemary (<i>Rosmarinus officinalis</i> L.). Effect of blanching methods on quality

Meenakshi Singh, B. Raghavan, K. O. Abraham · Food / Nahrung · 1996 · 25 citations

Food Chemistry, Microwave Blanching, Ascorbic Acid +8

Effect of drying methods on the flavour quality of marjoram (<i>Oreganum majorana L.</i>)

B. Raghavan, L. Jagan Mohan Rao, Mithilesh Kumar Singh et al. · Food / Nahrung · 1997 · 21 citations

Food Chemistry, Flavoromics, Food Analysis +7