L. V. Venkataraman - Concepedia

Author

L. V. Venkataraman

Central Food Technological Research Institute

Also Known As

L V Venkataraman, L VENKATARAMAN, L. V. VENKATARAMAN, L. V. Venkataraman, L. V. venkataraman, L.V Venkataraman, L.V. VENKATARAMAN, L.V. Venkataraman, Lalgudi V. Venkataraman, Venkataraman, L. V.

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

L. V. Venkataraman is an author at Central Food Technological Research Institute specializing in microbiology, engineering, and botany.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	20	672
2	Medicine	14	15	662
3	Natural Sciences	12	14	458
4	Health Sciences	10	10	356
5	Education	1	1	14

L. V. Venkataraman

Publications

Citations

H-Index

Page 1

	Year	Citations
Growth performance of two Indian major carps, catla (Catlacatla) and rohu (Labeorohita) fed diets containing different levels of Spirulina platensis M.C. Nandeesha, B. Gangadhara, J K Manissery, Bioresource Technology NutritionEngineeringAnimal NutritionAquacultureIndian Major Carps	2001	167
Methods for the analysis of the saffron metabolites crocin, crocetins, picrocrocin and safranal for the determination of the quality of the spice using thin-layer chromatography, high-performance liquid chromatography and gas chromatography V. Sujata, G. A. Ravishankar, L. V. Venkataraman Journal of Chromatography A Food ChemistryGas ChromatographyMedicineChemical CompositionBioanalysis	1992	129
COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA <sup>++</sup> , Mg <sup>++</sup> AND PECTINS Krishna Kumar, L. V. Venkataraman, T. V. JAVA, Journal of Food Science	1978	107
Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation M. S. Narayan, K. Akhilender Naidu, G. A. Ravishankar, Prostaglandins Leukotrienes and Essential Fatty Acids Food ChemistryBiochemistryAntioxidant EffectMedicineLipid Peroxidation	1999	104
Production and utilization of the blue-green alga Spirulina in India E. W. Becker, L. V. Venkataraman Biomass BiomanufacturingAlgal BiomassBioenergyAlgal CultivationBlue-green Alga Spirulina	1984	100
Replacement value of blue‐green alga<i>(spirulina platensis)</i>for fishmeal and a vitamin‐mineral premix for broiler chicks L. V. Venkataraman, T. Somasekaran, E. W. Becker British Poultry Science NutritionEngineeringSpirulina PlatensisVitamin‐mineral PremixNutritive Value	1994	89
Anthocyanin production in callus cultures ofDaucus carota as influenced by nutrient stress and osmoticum L. Rajendran, G. A. Ravishankar, L. V. Venkataraman, Biotechnology Letters BiologyCallus CulturesBotanyNatural SciencesNutrient Stress	1992	81
Studies on the proteins of mass-cultivated, blue-green alga (Spirulina platensis) M. Anusuya Devi, G. Subbulakshmi, K. Madhavi Devi, Journal of Agricultural and Food Chemistry BotanySpirulina PlatensisFood AnalysisAltmetric Attention ScoreFood Chemistry	1981	74
Carbohydrate composition and characterization of two unusual sugars from the blue green alga Spirulina platensis K. Madhavi Shekharam, L. V. Venkataraman, Paramahans V. Salimath Phytochemistry Food ChemistryCarbohydrate CompositionGlycobiologyPolysaccharideUnusual Sugars	1987	65
Elicitation of capsaicin production in freely suspended cells and immobilized cell cultures of<i>Capsicum frutescens</i>mill T. Sudhakar Johnson, G. A. Ravishankar, L. V. Venkataraman Food Biotechnology Food ChemistryBiosynthesisBiomanufacturingBiotechnologyCapsaicin Production	1991	64

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