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36篇 您的检索式：作者名="Sowbhagya H"

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	题名	作者	年代	出处	被引量
1	Spend residue from cumin-A potential source of dietary fiber显示文摘	SOWBHAGYA H B FLORENCE P S	2007	Food Chemistry2007，104，：	1
2	Enzyme-assisted extraction of flavorings and colorants from plant materials显示文摘	SOWBHAGYA H B CHITRA V N	2010	Critical Reviews in Food Science & Nutrition2010，50，2：	1
3	Spent residace from cumin--a potential source of dietary fiber显示文摘	SOWBHAGYA H B FLORENCE S P MAHADEVAMMA S	2007	Food Chemistry2007，，4：	1
4	Tharanathan spent residace from cumin-a potential source of dietary fiber 显示文摘	Sowbhagya H B Florencesuma P S Mahadevamma R N	2007	Food Chemistry2007，104，：	1
5	Natural colorant from marigold chemistry and technology显示文摘	Sowbhagya H B SAR Krishnamnrthy N	2004	Food and Reviews International2004，20，1：	1
6	Natural colorant from marigold chemistry and technology显示文摘	SOWBHAGYA H B SAMPATHU S R KRISHNAMURTHY N	2004	Food Reviews International2004，20，1：	1
7	Natural colorant from marigold-chemistry and technology显示文摘	Sowbhagya H Sampathu S	2004	Food and Reviews Internation2004，20，1：	1
8	Natural colorant from marigold chemistry and technology显示文摘	Sowbhagya H B Sampathu A R Krishnamurthy N	2004	Food and Reviews International2004，20，1：	1
9	Evaluation of enzyme-assisted extraction on quality of garlic volatile oil显示文摘	SOWBHAGYA H B KAUL T P SUMA P F	2009	Food Chemistry2009，113，：	1
10	Evaluation of enzyme-assisted extraction on quality of garlic volatile oil显示文摘	Sowbhagya H Purnima K Florence S	2009	Food Chemistry2009，113，：	1
11	Natural colorant from marigold-chemistry and technology显示文摘	Sowbhagya H B Sampathu S R Krishnamurthy N	2004	Food Reviews International2004，20，1：	1
12	Effect of pretreatments on extraction of pigment from marigold flower显示文摘	SOWBHAGYA H B SUSHMA S B RASTOGI N K	2013	Int J Food Sci Tech2013，50，10：	1
13	Evaluation of enzyme-assisted extraction on quality of garlic volatile oil显示文摘	Sowbhagya H B Purnima K T Florence S P	2009	Food Chem2009，113，4：	1
14	Enzyme-assistedextraction of bioactive compounds from ginger (Zingiber officinaleRoscoe)显示文摘	MANASA D SRINIVAS P SOWBHAGYA H B	2013	Food Chem2013，139，14：	1
15	Spent residue from cumin - a potential source of dietary fiber显示文摘	Sowbhagya H B Florence P Suma Mahadevamma S	2007	Food Chemistry2007，104，3：	1
16	Natural colorant from marigold chemistry and technology显示文摘	Sowbhagya H B SAR Krishnamurthy N	2004	Food and Reviews International2004，20，1：	1
17	Natural colorant from marigold-chemistry and technollogy显示文摘	Sowbhagya H B Sampathu S R Krishnamurthy N	2004	Food and Reviews International2004，20，1：	1
18	Spend residue from cumin: A potential source of dietary fiber 显示文摘	Sowbhagya H B Florence S P Mahadevamma S	2007	Food Chemistry2007，104，：	1
19	Chemistry, Technology and Nutraceutical Functions of Cumin ( cuminum cyminum L) : An Overview 显示文摘	H B Sowbhagya	2011	Food Science and Nutrition2011，53，1：	1
20	Spent residue from cumin- a potential source of dietary fiber 显示文摘	Sowbhagya H B Suma P Mahadevamma S	2007	Food chemistry2007，104，3：	1

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