Laxmi Ananthanarayan
Title
Cited by
Cited by
Year
Glucose oxidase—an overview
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Biotechnology advances 27 (4), 489-501, 2009
11042009
Enzyme stability and stabilization—aqueous and non-aqueous environment
PV Iyer, L Ananthanarayan
Process biochemistry 43 (10), 1019-1032, 2008
10962008
Enzyme aided extraction of lycopene from tomato tissues
SM Choudhari, L Ananthanarayan
Food chemistry 102 (1), 77-81, 2007
2042007
Use of metabolic stimulators and inhibitors for enhanced production of β-carotene and lycopene by Blakeslea trispora NRRL 2895 and 2896
SM Choudhari, L Ananthanarayan, RS Singhal
Bioresource technology 99 (8), 3166-3173, 2008
1112008
Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality
SK Ghodke, L Ananthanarayan, L Rodrigues
Food Chemistry 112 (4), 1010-1015, 2009
942009
Antioxidant activity of selected foodstuffs
NS Kelawala, L Ananthanarayan
International Journal of Food Sciences and Nutrition 55 (6), 511-516, 2004
892004
Optimization of Aspergillus niger fermentation for the production of glucose oxidase
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Food and Bioprocess Technology 2 (4), 344-352, 2009
852009
Three phase partitioning as a novel method for purification of ragi (Eleusine coracana) bifunctional amylase/protease inhibitor
L Saxena, BK Iyer, L Ananthanarayan
Process Biochemistry 42 (3), 491-495, 2007
632007
Staling of chapatti (Indian unleavened flat bread)
IM Shaikh, SK Ghodke, L Ananthanarayan
Food Chemistry 101 (1), 113-119, 2007
562007
Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter
BK Iyer, RS Singhal, L Ananthanarayan
Journal of food science and technology 50 (6), 1114-1121, 2013
472013
n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits
NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan
Food Hydrocolloids 55, 179-188, 2016
452016
Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage
P Nisha, L Ananthanarayan, RS Singhal
Food Hydrocolloids 19 (2), 179-186, 2005
402005
Effect of α-amylase addition on fermentation of idli—a popular south Indian cereal—Legume-based snack food
BK Iyer, L Ananthanarayan
LWT-Food Science and Technology 41 (6), 1053-1059, 2008
352008
Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks
Y Gat, L Ananthanarayan
Journal of food science and technology 52 (5), 2634-2645, 2015
342015
Purification, identification, and characterization of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from alcalase digested horse gram flour
B Bhaskar, L Ananthanarayan, S Jamdar
LWT 103, 155-161, 2019
312019
Green synthesis of silver nanoparticles using sapota fruit waste and evaluation of their antimicrobial activity
C Vishwasrao, B Momin, L Ananthanarayan
Waste and Biomass Valorization 10 (8), 2353-2363, 2019
282019
Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings
C Vishwasrao, L Ananthanarayan
Journal of food science and technology 53 (4), 1966-1974, 2016
282016
Purification of a bifunctional amylase/protease inhibitor from ragi (Eleusine coracana) by chromatography and its use as an affinity ligand
L Saxena, BK Iyer, L Ananthanarayan
Journal of Chromatography B 878 (19), 1549-1554, 2010
272010
Use of the backslopping method for accelerated and nutritionally enriched idli fermentation
N Shrivastava, L Ananthanarayan
Journal of the Science of Food and Agriculture 95 (10), 2081-2087, 2015
262015
Inhibition of staling in chapati (Indian unleavened flat bread)
IM Shaikh, SK Ghodke, L Ananthanarayan
Journal of food processing and preservation 32 (3), 378-403, 2008
262008
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