1. 3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol. (August 2022) Authors: Kavimughil, M.; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C. Journal: Biomaterials Issue: Volume 287(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 3D printing of egg yolk and white with rice flour blends. (January 2020) Authors: Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. Journal: Journal of food engineering Issue: Volume 265(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Advances in microfluidic systems for the delivery of nutraceutical ingredients. (October 2021) Authors: Logesh, D.; Vallikkadan, Muhammed Shijas; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C. Journal: Trends in food science & technology Issue: Volume 116(2021) Page Start: 501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Ageing of rice: A review. (May 2018) Authors: Saikrishna, Aruva; Dutta, Sayantani; Subramanian, Vijayalakshmi; Moses, J.A.; Anandharamakrishnan, C. Journal: Journal of cereal science Issue: Volume 81(2018) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Co-delivery of curcumin and resveratrol through electrosprayed core-shell nanoparticles in 3D printed hydrogel. (March 2022) Authors: Leena, M. Maria; Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Co-electrospun-electrosprayed ethyl cellulose-gelatin nanocomposite pH-sensitive membrane for food quality applications. (15th November 2022) Authors: Amal Nath, V.; Vijayakumar, Raja; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C. Journal: Food chemistry Issue: Volume 394(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Coffee oil as a natural surfactant. (15th October 2019) Authors: Deotale, Shweta M.; Dutta, Sayantani; Moses, J.A.; Anandharamakrishnan, C. Journal: Food chemistry Issue: Volume 295(2019) Page Start: 180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Conventional and emerging approaches for reducing dietary intake of salt. (February 2022) Authors: Vinitha, K.; Sethupathy, Priyanka; Moses, J.A.; Anandharamakrishnan, C. Journal: Food research international Issue: Volume 152(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Corrigendum to "Diarylheptanoids as nutraceutical: A review" [Biocatal. Agric. Biotechnol. 19 (2019) 101109]. (March 2019) Authors: Ganapathy, G.; Preethi, R.; Moses, J.A.; Anandharamakrishnan, C. Journal: Biocatalysis and agricultural biotechnology Issue: Number 18(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Development of a method for qualitative detection of lead chromate adulteration in turmeric powder using X-ray powder diffraction. (August 2021) Authors: Paranthaman, R.; Moses, J.A.; Anandharamakrishnan, C. Journal: Food control Issue: Volume 126(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗