J. Madhusudhana Rao

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

J. Madhusudhana Rao, Fan‐Bing Meng, Yuncheng Li et al. · Journal of the Science of Food and Agriculture · 2022 · 55 citations

Agriculture, Food Science, Nutritional Sciences +17

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Yuncheng Li, J. Madhusudhana Rao, Fan‐Bing Meng et al. · Journal of the Science of Food and Agriculture · 2021 · 50 citations

Life Sciences, Biotechnology, Microbiology +17

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

Yuncheng Li, Wen Du, Fan‐Bing Meng et al. · Food Chemistry · 2020 · 47 citations

Agriculture, Biochemistry, Food Science +14

Engineered salt-tolerant yeast to improve the physicochemical properties and volatiles of sweet flour paste

Yuncheng Li, Hong-Xian Zhang, J. Madhusudhana Rao et al. · LWT · 2023 · 17 citations · Full text

Agriculture, Biotechnology, Microbiology +17

Synthesis of ketones and tertiary alcohols from trialkylboranes. Use of lithium tris(phenylthio)methanide

Andrew Pelter, J. Madhusudhana Rao · Journal of the Chemical Society Chemical Communications · 1981 · 13 citations

Natural Sciences, Chemistry, Organic Chemistry +4