Lalitha R. Gowda

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

P. Prabhasankar, N. Bhaskar, Atsushi Hirose et al. · Food Chemistry · 2008 · 298 citations

Food Chemistry, Structural Evaluation, Phytochemistry +2

Characterization of chito-oligosaccharides prepared by chitosanolysis with the aid of papain and Pronase, and their bactericidal action against <i>Bacillus cereus</i> and <i>Escherichia coli</i>

Acharya B. Vishu Kumar, M. C. Varadaraj, Lalitha R. Gowda et al. · Biochemical Journal · 2005 · 236 citations · Full text

Angiotensin I-Converting Enzyme Inhibitory Peptide Derived from Glycinin, the 11S Globulin of Soybean (<i>Glycine max</i>)

K. G. Mallikarjun Gouda, Lalitha R. Gowda, A. G. Appu Rao et al. · Journal of Agricultural and Food Chemistry · 2006 · 144 citations

Role of Capsid Structure and Membrane Protein Processing in Determining the Size and Copy Number of Peptides Displayed on the Major Coat Protein of Filamentous Bacteriophage

Pratap Malik, Tamsin D. Terry, Lalitha R. Gowda et al. · Journal of Molecular Biology · 1996 · 141 citations

Capsid Structure, Peptides Displayed, Bacteriophage +6

Arachin derived peptides as selective angiotensin I-converting enzyme (ACE) inhibitors: Structure–activity relationship

V.K. Jimsheena, Lalitha R. Gowda · Peptides · 2010 · 138 citations

Structure–activity Relationship, Molecular Pharmacology, Biochemistry +9