K. P. Padmakumari Amma

Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom

Janu Chandran, K. P. Padmakumari Amma, Nirmala Menon et al. · Food Science and Biotechnology · 2012 · 64 citations

Solvent Extraction, Volatile Oil, Chemical Composition +6

Essential oil composition of fresh ginger cultivars from North-East India

Challa Ravi Kiran, Ashok Kumar Chakka, K. P. Padmakumari Amma et al. · Journal of Essential Oil Research · 2013 · 49 citations

Food Chemistry, Fresh Ginger, Botany +10

Influence of Cultivar and Maturity at Harvest on the Essential Oil Composition, Oleoresin and [6]-Gingerol Contents in Fresh Ginger from Northeast India

Challa Ravi Kiran, Ashok Kumar Chakka, K. P. Padmakumari Amma et al. · Journal of Agricultural and Food Chemistry · 2013 · 42 citations

Citral Content, Essential Oil Composition, Fresh Ginger +8

Comparative chemical composition and <i>in vitro</i> antioxidant activities of essential oil isolated from the leaves of <i>Cinnamomum tamala</i> and <i>Pimenta dioica</i>

K. P. Padmakumari Amma, M. Priya Rani, Indu Sasidharan et al. · Natural Product Research · 2012 · 24 citations

Food Chemistry, Cinnamomum Tamala Nees, Medicine +13

Total Antioxidant Capacity and Change in Phytochemicals of Four Major Varieties of Cardamom Oils During Decortication

K. P. Padmakumari Amma, Indu Sasidharan, M. Sreekumar et al. · International Journal of Food Properties · 2015 · 18 citations

Food Chemistry, Whole Capsule, Cardamom Oils +10