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Gayathri, G. N. and Platel, K. and Jamuna Prakash and Srinivasan, K. (2004) Influence of antioxidant spices on the retention of beta-carotene in vegetables during domestic cooking processes. FOOD CHEMISTRY, 84 (1). pp. 35-43. ISSN 0308-8146
Kala, A. and Prakash, J. (2004) Nutrient composition and sensory profile of differently cooked green leafy vegetables. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 7 (3). pp. 659-669. ISSN 1094-2912
Khatoon, N. and Prakash, J. (2004) Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Sciences and Nutrition, 55 (6). pp. 441-448. ISSN 0963-7486
Kumari, M. and Gupta, S. and Lakshmi, A. J. and Prakash, J. (2004) Iron bioavailability in green leafy vegetables cooked in different utensils. Food Chemistry, 86 (2). pp. 217-222. ISSN 0308-8146
Shalini and Saraswathi, G. and Gopalakrishna, A. G. (2004) Tocopherols content in edible oils sold in Mysore city. J. Oil Technol. Assoc. India (Kanpur, India), 36. pp. 59-64.
Usharani, K. and Roy, R. K. and Vijayalakshmi and Prakash, J. (2004) Nutritional status of cancer patients given different treatment modalities. International Journal of Food Sciences and Nutrition, 55 (5). pp. 363-369.
