L. Jagan Mohan Rao - Concepedia

Author

L. Jagan Mohan Rao

Central Food Technological Research Institute

Also Known As

L Jagan Mohan Rao, L. J. M. RAO, L. J. Rao, L. Jagan Mohan Rao, L.J.M. Rao, Lingamallu J. M. Rao, Lingamallu Jagan Mohan RAO, Lingamallu Jagan Mohan Rao, Lingzhen Rao

Publications

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute Food Research Institute Council of Scientific and Industrial Research

About

L. Jagan Mohan Rao is an author at Central Food Technological Research Institute specializing in food chemistry, pharmacology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	374
2	Health Sciences	7	7	538
3	Engineering	5	5	319
4	Natural Sciences	3	3	82
5	Public Health	1	1	36

L. Jagan Mohan Rao

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems K. Ramalakshmi, L. Jagan Mohan Rao, Yuko Takano‐Ishikawa, Food Chemistry Food ChemistrySpent CoffeeEngineeringBiochemistryIn Vitro Fermentation	2008	187
Volatile Constituents from <i>Cinnamomum zeylanicum</i> Fruit Stalks and Their Antioxidant Activities G.K. Jayaprakasha, L. Jagan Mohan Rao, K.K. Sakariah Journal of Agricultural and Food Chemistry	2003	180
Microwave-assisted extraction of chlorogenic acids from green coffee beans Rohit Upadhyay, K. Ramalakshmi, L. Jagan Mohan Rao Food Chemistry Food ChemistryGreen Coffee BeansEnvironmental EngineeringFood AnalysisGreen Processing	2011	169
Influence of milk and sugar on antioxidant potential of black tea Vasundhara Sharma, Honnaiah Vijay Kumar, L. Jagan Mohan Rao Food Research International Food ChemistryNutritionFood Bioactive CompoundBlack TeaAntioxidant Potential	2007	120
Antioxidant potential of low-grade coffee beans K. Ramalakshmi, I. Rahath Kubra, L. Jagan Mohan Rao Food Research International Food ChemistryAntioxidant PotentialPolyphenolicsOxidative Stress	2007	108
Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective Beans K. Ramalakshmi, I. Rahath Kubra, L. Jagan Mohan Rao Journal of Food Science	2007	105
Chemical composition of volatiles from coconut sap (neera) and effect of processing B. B. Borse, L. Jagan Mohan Rao, K. Ramalakshmi, Food Chemistry Food ChemistryChemical CompositionVolatile ElementCoconut Sap	2006	103
Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles Sushmita Behera, S. Nagarajan, L. Jagan Mohan Rao Food Chemistry Food ChemistryChemical CompositionCumin SeedsMicrowave Heating	2003	85
Isolation of ellagic acid from the aqueous extract of the roots of Decalepis hamiltonii: Antioxidant activity and cytoprotective effect Anup Srivastava, L. Jagan Mohan Rao, T. Shivanandappa Food Chemistry MedicineDecalepis HamiltoniiAntioxidant ActivityEllagic AcidPhytopharmacology	2006	84
Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.) L. Jagan Mohan Rao, K. Ramalakshmi, B. B. Borse, Food Chemistry Radical-scavenging Carbazole AlkaloidsCurry LeafMurraya Koenigii SprengFood Bioactive CompoundMedicine	2005	78

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