N. S. Susheelamma - Concepedia

Author

N. S. Susheelamma

Central Food Technological Research Institute

Also Known As

N S Susheelamma, N. S. SUSHEELAMMA, N. S. Susheelamma, N.S Susheelamma, N.S. SUSHEELAMMA, N.S. Susheelamma, Nuggehalli S. Susheelamma, Nuggehalli Sampathkumarachar Susheelamma

Publications

558

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute Kraft Heinz (United States)

About

N. S. Susheelamma is an author at Central Food Technological Research Institute specializing in food chemistry, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	292
2	Engineering	7	7	316
3	Biochemistry	4	4	108
4	Medicine	3	3	43
5	Natural Sciences	1	1	37

N. S. Susheelamma

Publications

528

Citations

H-Index

Page 1

	Year	Citations
A simple non-aqueous method for carboxymethylation of galactomannans K. S. Parvathy, N. S. Susheelamma, Rudrapatnam N. Tharanathan, Carbohydrate Polymers Simple Non-aqueous MethodBioorganic ChemistryEngineeringNatural PolymerGlycobiology	2005	120
Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case Study R. Ravi, N. S. Susheelamma Journal of Food Science EngineeringFood AnalysisAgricultural EconomicsOperations ResearchFood Chemistry	2005	54
Isolation and characterization of arabino-galactan from black gram (phaseolus mungo) N. S. Susheelamma, M. V. L. Rao Journal of Agricultural and Food Chemistry Bioorganic ChemistryEngineeringFood AnalysisGlycobiologyAltmetric Attention Score	1978	44
FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS) N. S. Susheelamma, M. V. L. Rao Journal of Food Science Food ColloidNutritionEngineeringFood BiophysicsFunctional Role	1979	42
Galactomannan esters—A simple, cost-effective method of preparation and characterization M. R. Savitha Prashanth, K. S. Parvathy, N. S. Susheelamma, Food Hydrocolloids Cost-effective MethodPolysaccharideSynthetic ChemistryBiomolecular Engineering	2006	41
Surface‐active principle in black gram (<i>Phaseolus mungo</i>) and its role in the texture of leavened foods containing the legume N. S. Susheelamma, M. V. L. Rao Journal of the Science of Food and Agriculture Food ColloidBotanyGlycobiologyPolysaccharideFood Chemistry	1974	37
COMPARATIVE STUDIES ON PHYSICAL PROPERTIES OF VEGETABLE OILS AND THEIR BLENDS AFTER FRYING N. S. Susheelamma, M. R. Asha, R. Ravi, Journal of Food Lipids Food ChemistryRefined Wheat FlourFood CompositionConjugated CompoundsFood Analysis	2002	26
Viscosity Pattern of Native and Fermented Black Gram Flour and Starch Dispersions G. Changala Reddy, N. S. Susheelamma, Rudrapatnam N. Tharanathan Starch - Stärke NutritionEngineeringFood AnalysisFood BiophysicsFood Chemistry	1989	21
Hydration characteristics of guar gum samples and their fractions K. S. Parvathy, N. S. Susheelamma, Rudrapatnam N. Tharanathan Food Hydrocolloids Food ChemistryEngineeringRheologyAnalytical ChemistryWet Chemistry	2006	21
The effect of the concentration of batter made from Chickpea (<i>Cicer arietinum</i> L.) flour on the quality of a deep-fried snack R. Ravi, N. S. Susheelamma International Journal of Food Science & Technology	2004	20

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