A. Jyothi Lakshmi - Concepedia

Author

A. Jyothi Lakshmi

Central Food Technological Research Institute

Also Known As

A Jyothi Lakshmi, A Lakshmi, A. J. Lakshmi, A. JYOTHI LAKSHMI, A. Jyothi Lakshmi, A. Jyothi lakshmi, A. Lakshmi, A.Jyothi Lakshmi, J A Lakshmi, JYOTHI LAKSHMI A

Publications

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute University of Mysore Council of Scientific and Industrial Research Academy of Scientific and Innovative Research

About

A. Jyothi Lakshmi is an author at Central Food Technological Research Institute specializing in nutrition, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	656
2	Public Health	7	7	535
3	Health Sciences	5	5	193
4	Medicine	4	4	61
5	Biochemistry	3	3	77

A. Jyothi Lakshmi

Publications

961

Citations

H-Index

Page 1

	Year	Citations
Analysis of nutrient and antinutrient content of underutilized green leafy vegetables S. K. Gupta, A. Jyothi Lakshmi, Mysore N. Manjunath, LWT Food ChemistryNutritionPlant AnalysisEngineeringBotany	2004	269
Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils B. N. Shyamala, S. K. Gupta, A. Jyothi Lakshmi, Innovative Food Science & Emerging Technologies Food ChemistryStorage StabilityFood Bioactive CompoundPhytochemistryPhytochemical	2005	115
Iron bioavailability in green leafy vegetables cooked in different utensils Mamatha Kumari, S. K. Gupta, A. Jyothi Lakshmi, Food Chemistry NutritionNutrient BioavailabilityEngineeringEnvironmental EngineeringIron Metabolism	2003	75
Retention of nutrients in green leafy vegetables on dehydration S. K. Gupta, Bindiganavale Srihari Gowri, A. Jyothi Lakshmi, Journal of Food Science and Technology NutritionEngineeringGreen Leafy VegetablesSustainable AgriculturePlant Nutrition	2011	75
Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds A. Jyothi Lakshmi, P. Kaul LWT NutritionNutritional PotentialEngineeringBotanyChemical Composition	2011	73
Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread Farheen Dhinda, A. Jyothi Lakshmi, Jamuna Prakash, Food and Bioprocess Technology Food ChemistryNutritionLow Carbohydrate BreadHealth SciencesFood Composition	2011	64
<i>In vitro</i> bioavailability of calcium and iron from selected green leafy vegetables Sheetal Gupta, A. Jyothi Lakshmi, Jamuna Prakash Journal of the Science of Food and Agriculture NutritionEngineeringBotanyIron AvailabilityAgricultural Economics	2006	63
Effect of different blanching treatments on ascorbic acidretention in green leafy vegetables S. K. Gupta, A. Jyothi Lakshmi, Jamuna Prakash, Food ChemistryAgricultural ChemistryEngineeringBotanyEnvironmental Engineering	2008	42
INFLUENCE OF GREEN GRAM FLOUR (<i>PHASEOLUS AUREUS</i>) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES Jyotsna Rajiv, SWETHA LOBO, A. Jyothi Lakshmi, Journal of Texture Studies Green Gram FlourNutritionEngineeringFood AnalysisFood Biophysics	2012	35
Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients Vishwanath S. Vallabha, T. N. Indira, A. Jyothi Lakshmi, Journal of Food Science and Technology BiochemistryStabilized Functional FoodBiotechnologyRice BranAlternative Protein Source	2015	32

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