Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/8025
Title: <b>Spices</b>
Issue Date: Jun-2006
Publisher: CSIR
Abstract: <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.235 Natarajan Kavithalakshmi S, Narasimhan Madhusudhanan, Shanmugasundaram K Radha and Shanmugasundaram ERB, <b>Antioxidant activity of a salt–spice–herbal mixture against free radical induction</b>, <i style="">J Ethnopharmacol, 2006, </i><b style="">105</b>(1-2), 76-83. <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.235 Ananthakumar Arul, Variyar Prasad S<sup> </sup>and Sharma Arun , <b>Estimation of aroma glycosides of nutmeg and their changes during radiation processing</b>, <i style="">J Chromatogr</i>, 2006, <b style="">1108</b>(2), 252-257. <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.236 Christina AJM, Saraswathy GR, Heison Robert SJ, Kothai R, Chidambaranathan N, Nalini G and Therasal RL, <b>Inhibition of CCl<sub>4</sub>-induced liver fibrosis by <i>Piper longum</i> Linn</b>., <i style=""></i><i style="">Phytomedicine , </i>2006<i style="">, </i><b style="">13</b>(3), 196-198.<br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.236 Suneetha W Jessie and Krishnakantha TP,<b> Cardamom extract as inhibitor of human platelet aggregation,</b> <i style=""></i><i style="">Phytother Res</i>, 2005, <b>19</b>(5), 437 - 440 <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.237 Nadarajah D, Han JH and Holley RA, <b style="">Use of mustard flour to inactivate <i>Escherichia coli</i> O157:H7 in ground beef under nitrogen flushed packaging</b>, <i style="">Int J Food Microbiol, </i>2005, <b style="">99</b> (3), 257-267. <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.238<i style=""> </i>Schweiggert Ute, Schieber Andreas and Carle Reinhold, <b style="">Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material</b>, <i style="">Innov Food Sci Emerg Technol</i>, 2005, <b style="">6 </b>(4), 403-411]. <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.238<i style=""> </i>Rao Lingamallu Jagan Mohan, Yada Hiroshi, Ono Hiroshi, Ohnishi-Kameyama Mayumi and Yoshida Mitsuru, <b style="">Occurrence of antioxidant and radical scavenging proanthocyanidins from the Indian minor spice nagkesar (<i>Mammea longifolia</i> Planch. and Triana),</b> <i style="">Bioorg Med Chem</i>, 2004, <b style="">12</b> (1), 31-36. <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.239 Silvaa LV, Nelsona DL, Drummondb MFB, Dufosséc L and Glória MBA, <b style="">Comparison of hydrodistillation methods for the deodorization of turmeric</b>, <i style="">Food Res Int</i>, 2005, <b style="">38 </b>(8-9), 1087-1096. <br><br> <i style="">Nat Prod Rad, </i>Vol. 5(3), May-June 2006, p.239 Aruna K, Rukkumani R, Varma P Suresh, Menon<b><sup> </sup></b>Venugopal P, <b>Therapeutic role of <i>Cuminum cyminum</i> on ethanol and thermally oxidized sunflower oil induced toxicity</b>, <i style="">Phytother Res</i>, 2005, <b>19</b>(5), 416 - 421
Description: 235-239
URI: http://hdl.handle.net/123456789/8025
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.5(3) [May-June 2006]

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