M. L. Shankaranarayana

Author

Central Food Technological Research Institute

Also Known As

M. L. SHANKARANARAYANA, M. L. Shankaranarayana, M.L. Shankaranarayana, Madapura Lingappiah Shankaranarayana

Publications

731

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

M. L. Shankaranarayana is an author at Central Food Technological Research Institute specializing in chemistry, organic chemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	154
2	Health Sciences	4	4	142
3	Natural Sciences	4	4	203
4	Medicine	3	3	99
5	Biochemistry	2	2	83

M. L. Shankaranarayana

Publications

618

Citations

H-Index

Page 1

	Year	Citations
Toxicity Profile of Lutein and Lutein Ester Isolated From Marigold Flowers (<i>Tagetes erecta</i>) Kuzhuvelil B. Harikumar, Chittikappil Venugopal Nimita, Korengath Chandran Preethi, International Journal of Toxicology	2008	122
Volatile sulfur compounds in food flavors M. L. Shankaranarayana, B. Raghavan, K. O. Abraham, C R C Critical Reviews in Food Technology Food ChemistryFood CompositionFlavoromicsAnalytical MethodologyChemical Composition	1974	85
Infrared absorption studies on some derivatives of xanthic, dithiocarbamic and trithiocarbonic acids M. L. Shankaranarayana, C.C. Patel Spectrochimica Acta Chemical EngineeringDerivative (Chemistry)EngineeringPhotochemistryNatural Sciences	1965	76
The Electronic Spectra of some Derivatives of Xanthic, Dithiocarbamic and Trithiocarbonic Acids. M. L. Shankaranarayana, C.C. Patel, C. Lohse, Acta chemica Scandinavica/Acta chemica Scandinavica. B, Organic chemistry and biochemistry/Acta chemica Scandinavica. A, Physical and inorganic chemistry/Acta chemica Scandinavica. Series B. Organic chemistry and biochemistry/Acta chemica Scandinavica. Series A, Physical and inorganic chemistry Electronic SpectraDerivative (Chemistry)BiochemistryNatural SciencesOrganic Chemistry	1965	70
Safety assessment of lutein and zeaxanthin (Lutemax™ 2020): Subchronic toxicity and mutagenicity studies Rajaram Ravikrishnan, Shraddha Rusia, G. Ilamurugan, Food and Chemical Toxicology MedicinePathologyToxicology TestingPoisoningToxicology	2011	64
Volatile polysulphides of asafoetida B. S. Rajanikanth, B. Ravindranath, M. L. Shankaranarayana Phytochemistry Food ChemistryVolatile PolysulphidesOrganic ChemistrySemiochemicalChemistry	1984	53
INFRARED SPECTRA AND THE STRUCTURES OF XANTHATES AND DIXANTHOGENS M. L. Shankaranarayana, C.C. Patel Canadian Journal of Chemistry Materials ScienceInorganic ChemistryCovalent Metal ComplexesEngineeringNatural Sciences	1961	44
STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVES B. Raghavan, K. O. Abraham, M. L. Shankaranarayana, Journal of Food Quality Food ChemistryAbstract Indian DillProximate CompositionBotanyFlavoromics	1994	27
An Acid Method for the Volumetric Estimation of Water-Soluble Dithiocarbamates M. L. Shankaranarayana, C.C. Patel Analytical Chemistry EngineeringAltmetric Attention ScoreOrganic ChemistryChemistryAcid Method	1961	22
Studies on quality of turmeric (Curcuma longa) in relation to curing methods S. R. Sampathu, N. Krishnamurthy, H.B. Sowbhagya, Journal of Food Science and Technology-mysore Food ChemistryAgricultural ChemistryFood AnalysisTurmeric PowderTurmeric Fingers	1988	16

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