SY
Sudheer kumar Yannam
Central Food Technological Research Institute, Sri Venkateswara University
0000-0002-3693-1523
Employment
-
Central Food Technological Research Institute Principal Scientist2018 - Present
Education
-
Sri Venkateswara University Master of Science2002 - 2004
-
Sri Venkateswara University PhD? - 2010
Projects & Funding
Projects & funding information is unavailable.
Publications (10)
- FGC-E-Nose and HS-SPME/GC–MS Comparative Analysis of Headspace Volatiles: Hibiscus Leaves Application Save
- Validation of sensor-based E-Tongue for sourness quantification in edible Hibiscus (sour) leaves at different maturation stages Save
- Impact of ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies Save
- Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study Save
- Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties Save
- Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes Save
- Evaluation of UV‐C LEDs efficacy for microbial inactivation in tender coconut water Save
- CAROTENOID COMPOSITION OF MANGO (MANGIFERA INDICA L.) WINE AND ITS ANTIOXIDANT ACTIVITY Save
- Optimisation of fermentation conditions for mango (Mangifera indicaL.) wine production by employing response surface methodology Save
- Pectinase Production from Mango Peel UsingAspergillus foetidusand its Application in Processing of Mango Juice Save