Author

Lingamallu Jagan Mohan Rao

Chief Scientist&Head, CSIR-CFTRI(Rtd) Prof AcSIR(Rtd); Prof in Chem, RIE, Mysore (2015-16); - Cited by 11,357 - Food Chemistry - Natural Products - Bioactive molecules - Spices - Plantation crops

Biography

Lingamallu Jagan Mohan Rao is professor in the Department of Spices and Flavour Science of Central Food Technological Research Institute (CCIR) located in Mysore,India.
Title
Cited by
Year
An outlook on chlorogenic acids—occurrence, chemistry, technology, and biological activities
R Upadhyay, LJ Mohan RaoCritical reviews in food science and nutrition 53 (9), 968-984, 2013201
329
2013
Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum
GK Jayaprakasha, LJM RaoCritical reviews in food science and nutrition 51 (6), 547-562, 2011201
305
2011
An impression on current developments in the technology, chemistry, and biological activities of ginger (Zingiber officinale Roscoe)
IR Kubra, LJM RaoCritical reviews in food science and nutrition 52 (8), 651-688, 2012201
194
2012
Microwave-assisted extraction of chlorogenic acids from green coffee beans
R Upadhyay, K Ramalakshmi, LJM RaoFood Chemistry 130 (1), 184-188, 2012201
185
2012
The urgent need for integrated science to fight COVID‑19 pandemic and beyond
Journal of Translational Medicine 18 (1), 205:1-7, 2020166202
166
2020
Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes
DK Gounder, J LingamalluIndustrial Crops and Products 38, 124-131, 2012201
140
2012
Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation
M.V.S. Sandhya, B.S. Yallappa, M.C. Varadaraj, J. Puranaik, L.Jaganmohan Rao ...LWT - Food Science and Technology 65, 731-738, 2016201
92
2016
Enzymatic treatment to improve the quality of black tea extracts
SK Chandini, LJ Rao, MK Gowthaman, DJ Haware, R SubramanianFood Chemistry 127 (3), 1039-1045, 2011201
82
2011
An Overview on Chemical Composition, Bioactivity and Processing of Leaves of Cinnamomum tamala
V Sharma, LJM RaoCritical reviews in food science and nutrition 54 (4), 433-448, 2014201
63
2014
Turmeric powder and starch: selected physical, physicochemical, and microstructural properties
D Kuttigounder, JR Lingamallu, S BhattacharyaJournal of food science 76 (9), C1284-C1291, 2011201
58
2011
Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity
IR Kubra, L Jagan Mohan RaoInternational Journal of Food Science & Technology 47 (11), 2311-2317, 2012201
48
2012
In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties
IR Kubra, PS Murthy, LJM RaoJournal of food science 78 (1), M64-M69, 2013201
47
2013
Membrane clarification of black tea extracts,
Chandini S.Kumar, L. Jaganmohan Rao, R. SubramanianFood and Bioprocess Technology 6 (8), 1926-1943, 2013201
46
2013
Volatile oils from Ferula asafoetida varieties and their Antimicrobial activity
LJMR Divya K., K. Ramalakshmi, Pushpa S. MurthyL.W.T. (Food Science and Technology) 59, 774-779, 201445201
45
2014
Decaleside: a new class of natural insecticide targeting tarsal gustatory sites
Y Rajashekar, LJM Rao, T ShivanandappaNaturwissenschaften 99, 8-852, 2012201
43
2012
Effect of microwave drying on the phytochemical composition of volatiles of ginger
IR Kubra, LJM RaoInternational Journal of Food Science & Technology 47 (1), 53-60, 2012201
43
2012
Emerging Trends in Microwave Processing of Spices and Herbs
IR Kubra, D Kumar, LJM RaoCritical Reviews in Food Science and Nutrition 56 (13), 2160-2173, 2016201
40
2016
Microwave-Assisted extraction of inulin from chicory roots using response surface methodology
S Tewari, K Ramalakshmi, L Methre, LJM RaoJournal of Nutrition & Food Sciences 5 (1), 1, 2015201
38
2015
Application of enzymes in the production of RTD black tea beverages: a review
CS Kumar, R Subramanian, LJ RaoCritical reviews in food science and nutrition 53 (2), 180-197, 2013201
33
2013
Effect of microwave‐assisted extraction on the release of polyphenols from ginger (Zingiber officinale)
I Rahath Kubra, D Kumar, LJM RaoInternational Journal of Food Science & Technology 48 (9), 1828-1833, 2013201
29
2013

Referred From: https://scholar.google.co.in/citations?user=fE-Td28AAAAJ&hl=en

Cited by
Citations 11357
h-index 48
i10-index 109
Open Access Journals