| Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review R Arimboor, RB Natarajan, KR Menon, LP Chandrasekhar, V Moorkoth Journal of food science and technology 52 (3), 1258-1271, 2015 | 331 | 2015 |
| Multi-residue method validation and safety evaluation of pesticide residues in seed spices cumin (Cuminum cyminum) and coriander (Coriandrum sativum) by gas chromatography … R Girame, TPA Shabeer, B Ghosh, S Hingmire, R Natarajan, PN Dubey Food Chemistry 374, 131782, 2022 | 19 | 2022 |
| Crude Palm Oil its a Source of Carotenoids and Tocopherols to Enhance Reproductive Potential in Pearlspot Etroplus suratensis (Bloch) P Shiranee, R Natarajan Asian Fisheries Science 9, 35-44, 1996 | 12 | 1996 |
| Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (Elettaria cardamomom) and black pepper (Piper nigrum) RB Natarajan, JT Kakkasery, R Arimboor, J Jacob, B Thankan Journal of Food Science and Technology 59 (10), 4097-4107, 2022 | 2 | 2022 |
| Determination of Pesticide Residues in four Major Spices using UPLC-MS/MS and Optimized QuEChERS Sample Preparation Workflow RB Natarajan, JT Kakkassery, A Raveendran, A Ravi, M Mohan Oriental Journal of Chemistry 38 (3), 727, 2022 | 1 | 2022 |
| Image Analysis as a Tool for Estimation of Red Peppers’ Color RB Natarajan, R Arimboor Food ScienTech Journal 4 (1), 1-7, 2022 | | 2022 |
| Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review. RA Ranjith Arimboor, RB Natarajan, KR Menon, LP Chandrasekhar, ... | | 2015 |
Ranjith ArimboorSpices Board of IndiaПотвърден имейл адрес: nic.in
