Y. Selvaraj - Concepedia

Author

Y. Selvaraj

Indian Institute of Horticultural Research

Also Known As

Y Selvaraj, Y. SELVARAJ, Y. Selvaraj

Publications

456

Citations

H-Index

Concepts

All Affiliations

Indian Institute of Horticultural Research

About

Y. Selvaraj is an author at Indian Institute of Horticultural Research specializing in plant physiology, botany, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	212
2	Biochemistry	7	7	139
3	Natural Sciences	6	6	125
4	Health Sciences	5	5	142
5	Medicine	3	3	46

Y. Selvaraj

Publications

376

Citations

H-Index

Page 1

	Year	Citations
Changes in sugars, organic acids, amino acids, lipid constituents and aroma characteristics of ripening mango (Mangifera indica L) fruit Y. Selvaraj, Rajiv Kumar, D. K. Pal Journal of Food Science and Technology-mysore Lipid ConstituentsNutritionLeur CompositionAgricultural ChemistryAmino Acids	1989	70
Changes in the Chemical Composition of Four Cultivars of Papaya (<i>Carica Papaya</i>L.) During Growth and Development Y. Selvaraj, D. K. Pal, M.D. Subramanyam, Journal of Horticultural Science NutritionEngineeringBotanyChemical CompositionFood Analysis	1982	67
Studies on fruit softening enzymes and polyphenol oxidase activity in ripening mango (Mangifera indica L.) fruit Y. Selvaraj, Rajiv Kumar Journal of Food Science and Technology-mysore EngineeringBotanyActivites PpoFruit Softening EnzymesComposition Chimique	1989	35
Changes in the chemical composition and enzyme activity of two sapodilla (<i>Manilkara zapota)</i>cultivars during development and ripening Y. Selvaraj, D. K. Pal Journal of Horticultural Science NutritionEngineeringAmino AcidsBotanyChemical Composition	1984	29
Changes in the Peel Oil Composition of Kagzi Lime (<i>Citrus aurantifolia</i>Swingle) during Ripening G. Venkateshwarlu, Y. Selvaraj Journal of Essential Oil Research Food ChemistryKagzi LimePeel Oil CompositionBotanyFlavoromics	2000	21
Volatile flavour components of dry milky mushrooms (Calocybe indica) M. V. Chandravadana, G. Vekateshwarlu, C. S. Bujji Babu, Flavour and Fragrance Journal Food ChemistryFresh MushroomsHealth SciencesMedicineFood Analysis	2005	21
Biochemical changes during the ripening of juckfruit (Artocarpus heterophyllus L.) Y. Selvaraj, D. K. Pal Journal of Food Science and Technology-mysore BiologyNutritionFood ChemistryBiosynthesisAgricultural Chemistry	1989	21
Studies on the physico-chemical composition of fruits of twelve papaya varieties. D. K. Pal, M.D. Subramanyam, N. G. Divakar, Food ChemistryTwelve Papaya VarietiesEngineeringFood CompositionBotany	1980	20
Volatile flavour compounds from oyster mushroom (Pleurotus florida) in submerged culture G. Venkateshwarlu, M. V. Chandravadana, Meera Pandey, Flavour and Fragrance Journal	2000	18
Biochemistry of papaya (<i>Carica papaya</i>L.) fruit ripening: changes in RNA, DNA, protein and enzymes of mitochondrial, carbohydrate, respiratory and phosphate metabolism D. K. Pal, Y. Selvaraj Journal of Horticultural Science Plant PhysiologyPhosphate MetabolismEngineeringBotanyRipening	1987	17

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