Authors: Kaur, C Kapoor, HC

Citation: C. Kaur et Hc. Kapoor, Antioxidants in fruits and vegetables - the millennium's health, INT J FOOD, 36(7), 2001, pp. 703-725

Authors: Cheriyath, V Balasubrahmanyam, A Kapoor, HC

Citation: V. Cheriyath et al., Purification and characterization of a 29 kDa poly(A)-binding protein fromchickpea (Cicer arietinum) epicotyl, I J BIOCH B, 38(4), 2001, pp. 258-262

Authors: Kaur, C Kapoor, HC

Citation: C. Kaur et Hc. Kapoor, Effect of different blanching methods on the physico-chemical qualities offrozen french beans and carrots, J FD SCI M, 38(1), 2001, pp. 65-67

Authors: Cheriyath, V Balasubrahmanyam, A Kapoor, HC

Citation: V. Cheriyath et al., Purification and characterization of a poly(A)-binding protein from chickpea (Cicer arietinum) epicotyl, I J BIOCH B, 37(2), 2000, pp. 107-113

Authors: Balasubrahmanyam, A Baranwal, VK Lodha, ML Varma, A Kapoor, HC

Citation: A. Balasubrahmanyam et al., Purification and properties of growth stage-dependent antiviral proteins from the leaves of Celosia cristata, PLANT SCI, 154(1), 2000, pp. 13-21

Authors: Kaur, C Khurdiya, DS Pal, RK Kapoor, HC

Citation: C. Kaur et al., Effect of microwave heating and conventional processing on the nutritionalqualities of tomato juice, J FD SCI M, 36(4), 1999, pp. 331-333