P Nisha
P Nisha
Principal Scientist, CSIR-NIIST, Trivandrum, Kerala, India
Verified email at niist.res.in - Homepage
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Cited by
A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein
P Nisha, RS Singhal, AB Pandit
Journal of food engineering 64 (1), 135-142, 2004
A comparative study on antioxidant activities of different varieties of Solanum melongena
P Nisha, PA Nazar, P Jayamurthy
Food and Chemical Toxicology 47 (10), 2640-2644, 2009
Kinetic modelling of colour degradation in tomato puree (Lycopersicon esculentum L.)
P Nisha, RS Singhal, AB Pandit
Food and Bioprocess Technology 4 (5), 781-787, 2011
Quercetin, a lead compound against type 2 diabetes ameliorates glucose uptake via AMPK pathway in skeletal muscle cell line, Frontiers in Pharmacology,
JP Dhanya R, Arya Das, Nisha P
Frontiers in Pharmacology, doi.org/10.3389/fphar.2017.00336, 2017
Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study
J Chandran, P Nisha, RS Singhal, AB Pandit
Journal of food science and technology 51 (10), 2678-2684, 2014
A study on degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking
P Nisha, RS Singhal, AB Pandit
International journal of food sciences and nutrition 55 (5), 415-422, 2004
Plantain peel-a potential source of antioxidant dietary fibre for developing functional cookies
KB Arun, F Persia, PS Aswathy, J Chandran, MS Sajeev, P Jayamurthy, ...
Journal of Food Science and Technology 52 (10), 6355-6364, 2015
A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato
KB Arun, J Chandran, R Dhanya, P Krishna, P Jayamurthy, P Nisha
Food Bioscience 9, 36-46, 2015
Rutin and quercetin enhance glucose uptake in L6 myotubes under oxidative stress induced by tertiary butyl hydrogen peroxide
R Dhanya, KB Arun, HP Syama, P Nisha, A Sundaresan, TRS Kumar, ...
Food chemistry 158, 546-554, 2014
Kinetic modelling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus cajan L.)
P Nisha, RS Singhal, AB Pandit
Journal of Food Engineering 76 (4), 524-530, 2006
The degradation kinetics of flavor in black pepper (Piper nigrum L.)
P Nisha, RS Singhal, AB Pandit
Journal of Food Engineering 92 (1), 44-49, 2009
Acrylamide in deep-fried snacks of India
L Shamla, P Nisha
Food Additives & Contaminants: Part B 7 (3), 220-225, 2014
Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom
PN Janu Chandran, Keezheveettil Parukutty Padmakumari Amma, Nirmala Menon ...
Food Science and Biotechnology 21 (6), 1611–1617, 2012
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
Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger
J Chandran, N Nayana, N Roshini, P Nisha
Journal of Food Science and Technology 54 (1), 144-152, 2017
Comparative study on the total phenolic content and radical scavenging activity of common edible vegetable oils
C Janu, DRS Kumar, MV Reshma, P Jayamurthy, A Sundaresan, P Nisha
Journal of food biochemistry 38 (1), 38-49, 2014
Dietary fibre and phenolic-rich extracts from Musa paradisiaca inflorescence ameliorates type 2 diabetes and associated cardiovascular risks
KB Arun, S Thomas, TR Reshmitha, GC Akhil, P Nisha
Journal of Functional Foods 31, 198-207, 2017
Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic …
LSP Nisha
Food Chemistry 222, 53 - 60, 2017
A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking
NP Bineesh, RS Singhal, AB Pandit
Journal of the Science of Food and Agriculture 85 (11), 1953-1958, 2005
A study on degradation kinetics of thiamine in red gram splits (Cajanus cajan L.)
PN Rekha, S Singhal, AB Pandit
Food Chemistry 85 (4), 591-598, 2004
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