S. Nagarajan

Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles

Sushmita Behera, S. Nagarajan, L. Jagan Mohan Rao · Food Chemistry · 2003 · 85 citations

Food Chemistry, Chemical Composition, Cumin Seeds +1

Chemical composition of the volatiles ofDecalepis hamiltonii (Wight & Arn)

S. Nagarajan, Li Rao, K. N. Gurudutt · Flavour and Fragrance Journal · 2001 · 54 citations

Food Preservatives, Benzyl Alcohol, Decalepis Hamiltonii Root +13

FT-IR, FT-Raman and NMR characterization of 2-isopropyl-5-methylcyclohexyl quinoline-2-carboxylate and investigation of its reactive and optoelectronic properties by molecular dynamics simulations and DFT calculations

Vidya V. Menon, E. Fazal, Y. Sheena Mary et al. · Journal of Molecular Structure · 2016 · 48 citations

Organic Material Chemistry, Engineering, Optoelectronic Properties +11

Enhanced bioaccessibility of green tea polyphenols and lipophilic activity of EGCG octaacetate on gram-negative bacteria

Kalaiselvi Ignasimuthu, Rajalakshmi Prakash, Pushpa S. Murthy et al. · LWT · 2019 · 48 citations

Food Chemistry, Food Bioactive Compound, Biotechnology +5

EVALUATION OF THE FLAVOR QUALITY OF PEPPER (<i>PIPER NIGRUM </i>L.) CULTIVARS BY GC–MS, ELECTRONIC NOSE AND SENSORY ANALYSIS TECHNIQUES

Bangera Sheshappa Mamatha, Prakash M. Halami, S. Nagarajan et al. · Journal of Sensory Studies · 2008 · 40 citations

Food Chemistry, Cultivars By Gc–ms, Retronasal Olfaction +12