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16 matching references were found.

Mallavarapu, G.R.; Kulkarni, R.N.; Baskaran, K.; Rao, L.; Ramesh, S., Influence of plant growth stage on the essential oil content and composition in Davana (Artemisia pallens Wall.), J. Agric. Food Chem., 1999, 47, 1, 254-258, https://doi.org/10.1021/jf980624c . [all data]

Mallavarapu, G.R.; Rao, L.; Ramesh, S., Volatile constituents of the leaf and fruit oils of Murraya koenigii Spreng., L. Ess. Oil Res., 2000, 12, 6, 766-768, https://doi.org/10.1080/10412905.2000.9712211 . [all data]

Jayaprakasha, G.K.; Rao, L.J.; Sakariah, K.K., Chemical composition of volatile oil from Cinnamomum zeylanicum buds, Z. Naturforsch. C:, 2002, 57c, 990-993, retrieved from http://www.znaturforsch.com/57c/s57c0990.pdf. [all data]

Shashirekha, M.N.; Baskaran, R.; Rao, L.J.; Vijayalakshmi, M.R.; Rajarathnam, S., Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.), LWT- Food Science and Technology, 2008, 41, 2, 236-243, https://doi.org/10.1016/j.lwt.2007.03.005 . [all data]

Rao, P.P.; Nagender, A.; Rao, L.J.; Rao, D.G., Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders, Eur. Food Res. Technol., 2007, 224, 6, 791-795, https://doi.org/10.1007/s00217-006-0364-3 . [all data]

Behera, S.; Nagarajan, S.; Rao, L.J.M., Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles, Food Chem., 2004, 87, 1, 25-29, https://doi.org/10.1016/j.foodchem.2003.10.012 . [all data]

Nagarajan, S.; Rao, L.J.M.; Guirudutt, K.N., Chemical composition of the volatiles of Decalepis hamiltonii (Wight Arn), Flavour Fragr. J., 2001, 16, 1, 27-29, https://doi.org/10.1002/1099-1026(200101/02)16:1<27::AID-FFJ937>3.0.CO;2-F . [all data]

Nagarajan, S.; Rao, L.J.M.; Gurudutt, K.N., Chemical composition of the volatiles of Hemidesmus indicus R. Br., Flavour Fragr. J., 2001, 16, 3, 212-214, https://doi.org/10.1002/ffj.985 . [all data]

Vijayanand, P.; Rao, L.J.M.; Narasimham, P., Volatile flavour components of jamun fruit (Syzygium cumini L), Flavour Fragr. J., 2001, 16, 1, 47-49, https://doi.org/10.1002/1099-1026(200101/02)16:1<47::AID-FFJ944>3.0.CO;2-L . [all data]

Adegoke, G.O.; Rao, L.J.M.; Shankaracharya, N.B., A comparison of the essential oils of Aframomum daniellii (Hook. f.) K. Schum. and Amomum subulatum Roxb, Flavour Fragr. J., 1998, 13, 5, 349-352, https://doi.org/10.1002/(SICI)1099-1026(1998090)13:5<349::AID-FFJ758>3.0.CO;2-O . [all data]

Jayaprakasha, G.K.; Rao, L.J.M.; Sakariah, K.K., Volatile constituents from Cinnamomum zeylanicum fruit stalks and their antioxidant activities, J. Agric. Food Chem., 2003, 51, 15, 4344-4348, https://doi.org/10.1021/jf034169i . [all data]

Jayaprakasha, G.K.; Rao, L.J.M.; Sakariah, K.K., Chemical composition of the flower oil of Cinnamomum zeylanicum blume, J. Agric. Food Chem., 2000, 48, 9, 4294-4295, https://doi.org/10.1021/jf991395c . [all data]

Yadav, A.R.; Chauhan, A.S.; Rekha, M.N.; Rao, L.J.M.; Ramteke, R.S., Flavour quality of dehydrated lime [Citrus aurantifolia (Christm.) Swingle], Food Chem., 2004, 85, 1, 59-62, https://doi.org/10.1016/j.foodchem.2003.06.002 . [all data]

John, K.S.; Rao, L.J.M.; Bhat, S.G.; Rao, U.J.S.P., Characterization of aroma components of sap from different Indian mango varieties, Phytochemistry, 1999, 52, 5, 891-894, https://doi.org/10.1016/S0031-9422(99)00296-4 . [all data]

Borse, B.B.; Rao, L.J.M.; Ramalaksmi, K.; Raghavan, B., Chemical composition of volatiles from coconut sap (neera) end effect of processing, Food Chem., 2007, 101, 3, 877-880, https://doi.org/10.1016/j.foodchem.2006.02.026 . [all data]

Rao, L.R.; Satyanarayana, N.; Sundaram, E.V., Excess thermodynamic properties of binary mixtures of ethanolamine-n-alkanols at 30.degree. C, Indian J. Chem., Sect. A: Inorg., Bio-inorg., Phys., Theo- r. Anal. Chem., 1990, 29, 174. [all data]