Development and validation of headspace Solid-Phase microextraction coupled with gas chromatography (HS-SPME-GC) method for the analysis of Zingiber zerumbet L, M. L. Bhavya, R. Ravi & M. Madhava Naidu, (2019), Natural Product Research, ttps://doi.org/10.1080/14786419.2019.1643863, IF:1.999
Impact of pre? treatment on the stability of color, flavor, and microbial profile of coriander paste, Siddharth Priyadarshi, R. Chetana C. Roopavathi and Madeneni Madhava Naidu, (2019), J. Food Process Preservation, 2019;00:e14091, IF:1.288
A comparative study on nutritional, fatty acids, carotenoids, aroma and antioxidative characteristics of Microcarpum DC and Vulgare alef varieties of coriander foliage, Siddharth Priyadarshi & Madeneni Madhava Naidu (2019) Indian Journal of Traditional Knowledge, 18(3), 458-467, IF:0.920
Isolation, identification, structural elucidation and bioactivity of Heneicos-1-ene from Coriandrum sativum L. foliage, Siddharth Priyadarshi, Nanishankar V. Harohally, C. Roopavathi & Madeneni Madhava Naidu, (2018) Scientific Reports, 8: 17414, IF:4.525
Optimization of 6-Gingerol Extraction Assisted by Microwave From Fresh Ginger Using Response Surface Methodology, Vedashree M and Madhava Naidu M (2018), Journal of Advances in Chemistry, 15(2), 6173-6185, IF:1.131
Attenuation of Dopaminergic Neuronal Dysfunction in Caenorhabditis elegans by Hydrophilic Form of Curcumin (2016), Pankaj Satapathy, Chinnu Salim, Madhava Naidu M and Rajini PS, Neurochem. Neuropharm, 2: 111. doi:10.4172/2469-9780.1000111
Influence of blanching and drying methods on the quality characteristics of fresh turmeric (Curcuma longa l.) Rhizomes, (2016) K. Pradeep, R. Ravi, Jamuna Prakash and M. Madhava Naidu, International Journal of Applied and Pure Science and Agriculture, 32-34, IF:5.295
Turmeric Spent Flour : Value addition to breakfast foods (2016) Vedashree M. Pankaj Satpathy. Ravi. R ., M. Madhava Naidu, Food. Int J Nutr Sci. 1(2): 1006.
Effect of drying methods on the quality characteristics of Dill (Anethum graveolens) greens, Madhava Naidu, M., Vedhashree M., Pankaj Satapathy, Hafeeza Khanum, Ravi, R, Umesh Hebbar, H, Food Chemistry, (2015) 192:849-856, IF:3.39
Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models,Naga Sreevani, K.Hafeeza, G.Sulochanamma, J.Pura Naik & M. Madhava Naidu, Wudpecker Journal of Food Technology, 1 (3), 48-55.
Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage Siddharth Priyadarshi. Hafeeza K., Ramasamy R., B. B. Borse., & M. Madhava Naidu, J Food Sci Technol. 2016, 53(3): 1670–1678., IF:2.202
Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread, (2013) M. L. Sudha & Sushma W. Eipson & Hafeeza Khanum & M. Madhava Naidu & G. Venkateswara Rao, J Food Sci Technol. 52(2):840-848, IF:2.202
Vanilla- Science of cultivation, curing, chemistry and nutraceutical properties, K. Anuradha, M. Madhava Naidu & B.N. Shyamala, CRC Reviews in Food Science and Nutrition (2013), 53: 1–27. IF:5.176
Sustainable management of coffee industry by-products and value addition—A review, Pushpa S. Murthy & M. Madhava Naidu, Resources, Conservation and Recycling, 66, (2012), 45–58. IF:2.564
Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens, M. Madhava Naidu, Hafeeza K, G. Sulochanamma, H. B. Sowbhagya, Umesh Hebbar, Maya Prakash & P. Srinivas, Drying Technology, 30, (2012), 808–816. IF:2.084
Morphological, structural and functional properties of Maranta (Maranta arundinacea L) starch, M. Madhava Naidu, F. Sheema, R. Sai Surekha, R. Ravi & Manisha Guha, Food Sci. Biotechnol. 21, (2012), 747-752. IF:0.653.16.Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes, M. Madhava Naidu, P. V. Sujith Kumar., B. N. Shyamala., G. Sulochanamma., Maya Prakash & M. S. Thakur, Food and Bioprocess Technology ,5, (2012), 527–532. IF: 3.126
Production and Application of Xylanase from Penicillium sp. Utilizing Coffee by-products, Pushpa S Murthy, & M. Madhava Naidu, Food Bioprocess Technol,5, (2012), 657–664. IF: 3.126
Recovery of phenolic antioxidants and functional compounds from coffee industry by-products, Pushpa S Murthy, & Madhava Naidu, M, Food Bioprocess Technology, 5, (2012), 897–903 IF: 3.126
Effect of selected pre-treatments on marigold flowers, Sushma SB , Sowbhagya HB, Rastogi NK & M.Madhava Naidu, (2013),J Food Sci Technol, 50(1): 122–128. IF:2.202
Ginger-garlicpaste in retort pouches and its quality, Priya Namrata Topno, Vinothini, Shilpa Habbankuppe Jayaprakash, Vishalakshi Varadaiah, Sathish Hasan Sheshagiri, Pushpa Murthy Srinivas, & Madeneni Madhava Naidu, Journal of Food Process Engineering, 36, 1–8. IF:0.675
Characterisation of germinated fenugreek (Trigonella foenum-gracecum L.) seed factions, S. Shakuntala, J. Pura Naik, T. Jeyarani, M. Madhava Naidu, & P. Srinivas, International Journal of Food Science and Technology , 46, (2011), 2337–2343. IF:1.354
Physico-chemical and functional properties of starch isolated from ginger spent, Madhava Naidu M, Sheema F, Ravi R, Manisha Guha & Srinivas, P, Starch/Starke 63, (2011), 570–578. IF:1.401
Chemical composition and antioxidant activity of the husk and endosperm of fenugreek seeds, M. Madhava Naidu, B. N. Shyamala, J. Pura Naik, G. Sulochanamma,& P. Srinivas, LWT - Food Science and Technology, 44, (2011), 451-456. IF:2.468
Effect of vanilla extract on the radical scavenging activity in biscuits, K. Anuradha., M. Madhava Naidu, R. Sai Manohar & AR. Indiramma, ,Flavour Fragr. J. 25 (2010), 488–492. IF:1.761
Production of α-Amylase under Solid-state fermentation utilizing Coffee waste, Pushpa S Murthy, Madhava Naidu, M & P. Srinivas, Journal of Chemical Technology and Biotechnology, 84, (2009), 1246-1249. . IF:2.494
A Simple HPLC method for separation of curcuminoids with potential radical scavenging activity, M. Madhava Naidu, B.N. Shyamala J.R. Manjunatha, G. Sulochanamma, & P. Srinivas, Journal of Food Science 74, (2009), C312-C318. . IF:1.791
Studies on extraction and antioxidant potential of green coffee, M. Madhava Naidu, G.Sulochanamma, S. R. Sampathu, & P. Srinivas, Food Chemistry, 107,(2008), 377- 384. IF:3.39
Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models, B. N. Shyamala, M. Madhava Naidu, G.Sulochanamma & P. Srinivas, Journal of Agric. Food Chemistry, 55, (2007), 7738 -7743. IF:3.107
Developments in Coffee biotechnology - in vitro plant propagation and crop improvement, Vinod Kumar., M.Madhava Naidu & G.A. Ravishankar, Plant Cell Tissue and Organ Culture, 87, (2006), 49-65. IF:2.612
Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp, K. Lakshmi, A.K. Vasanth Kumar, L. Jaganmohan Rao, & M. Madhava Naidu, J. Food Sci. Technol., 42, (2005), 411-415. IF:2.201
Effect of absaisic acid and cytokinins on zygotic embryos of coffee, M. Madhava Naidu & C.S. Sreenivasan, Plant Cell Tissue and Organ Culture, 79, (2004), 279-284. IF:2.612
Screening of Bacillus thuringiensis serotypes by polymerase chain reaction (PCR) for insecticidal crystal genes toxic against coffee berry borer, Madhava Naidu M., Cicel Rang., Roger Frutos., C.S.Sreenivasan & R. Naidu, Indian Journal of Experimental Biology, 39, (2001), 148-154. IF:0.835
In vitro culture of zygotic embryos for germplasm preservation, Madhava Naidu M & H.L.Sreenath, Plant Cell, Tissue and Organ Culture, 55, (1999), 227-230. IF:2.612
A tissue culture derived pesticide tolerant line of chickpea (Cicer arietinum L), Srinath Rao & Madhava Naidu M Proc. Indian Acad, Sci. (Plant Sci.), 99, (1989), 523-527. IF:0.396
Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins, Deeptanshu Srivastava, Jyotsna Rajiv, Mahadevamma, Madeneni Madhava Naidu, Jarpala Puranaik, Pullabhatla Srinivas, Food and Nutrition Sciences (2012), 3: 1473-1479. IF:0.95
Extraction, Characterization and Bioactivity of Coffee Anthocyanins, Pushpa S. Murthy, M.R. Manjunatha, G. Sulochannama & M. Madhava Naidu, European Journal of Biological Sciences, 4, (2012), 13-19.IF:0.956
Protease production by Aspergillus oryzae In solid state fermentation utilizing coffee by-products, Pushpa S Murthy, & M. Madhava Naidu, World Applied Sciences Journal, 8, (2010), 199-205
Comparative study of chilli constitutents in six commercially grown varieties of Capsicum annum L, M. Madhava Naidu, H.B.Sowbhagya, G. Sulochanamma, & S. R. Sampathu, Journal of Plantation Crops, 35, (2007), 181-187
Studies on coffee extracts relating to antioxidative and weedicidal properties and stablization of chilli colour, Nidhi Singh., M.Madhava Naidu., S. R. Sampathu & B.S. Ramesh, Journal of Plantation Crops, 32, (2004), 37-42.
Identification of varietal differences and determination of caffeine in roasted coffee samples using infrared spectroscopy, Maneesh Sharma., M.Madhava Naidu., Suresh Kumar & A.G.S.Reddy, Journal of Plantation Crops 31 (3), (2003), 13-17.
Effect of roasting on extraction of bioactive conserves in coffee, Proceedings of Placosym XV (2002) 682-689
Effect of growth regulators on callus induction and somatic embryogenesis in Coffee, Madhava Naidu M & C.S.Sreenivasan, Journal of Coffee Research 27, (1999), 121 - 126.
Preservation of coffee ( Coffea Arabica L) in vitro culture of zygotic embryos under slow growth, Madhava Naidu, M., & Sreenath H.L, Journal of Plantation Crops, 24, (1996), 581-585
Possible use of Bacillus thuringinsis in coffee biotechnology, Madhava Naidu, M., & Vaithilingm Sekar, Journal of Coffee Research, 25, (1995), 106-110
Effect of tyrosine, abscissic acid and ethaphon on integument cultures of Coffea canephora, Madhava Naidu M, Journal of Coffee Research, 25, (1995), 48-51
A simple procedure for hardening of in-vitro raised plantlets of Coffea canephora Pierre, Muniswamy B., Madhava Naidu, M., & Sreenath H.L, Journal of Coffee Research, 24, (1994), 49-53
Comparative efficacy of four disinfectants for raising aseptic leaf cultures of coffee (Coffea canephora Pierre ex.Frochner), Madhava Naidu, M., Muniswamy B., & Sreenath H.L Journal of Coffee Research, 23, (1993), 47-54
Somatic embryogenesis and plant regeneration from cultured immature zygotic embryos of Coffea canephora Pierre, Muniswamy B., Madhava Naidu, M., & Sreenath H.L Journal of Plantation Crops, 21, (1993), 346-350
Embryo culture of three interspecific crosses in coffee, Sreenath H.L, Muniswamy B, Madhava Naidu, M, Dharmaraj P.S & Ramaiah P.K, Journal of Plantation Crops, 20, (1992), 243-247
Comparison of seedling vigour in three clones of Coffea canephora (Robusta), Madhava Naidu, M., Muniswamy B., & Sreenath H.L Journal of Coffee Research, 22, (1992), 131-134
ffect of TIBA and BAP on integument cultures of C x R cultivar of robusta Coffee, Madhava Naidu, M., Muniswamy B., & Sreenath H.L Journal of Coffee Research, 22, (1992), 135-14
Technological advances in Food Colours, M. Madhava Naidu, & H .B. Sowbhagya, Chemical Industry Digest. 3, (2012), 79-88.
Coriander: The spice of Happiness, Siddharth Priyadarshi, and Madeneni Madhava Naidu, Spice India, (20-18), 31 (8), 14-18
Turmeric: The golden Spice, Siddharth Priyadarshi, and Madeneni Madhava Naidu, Spice India, (2019), 32 (2), 18-21
Books (Title of Book/ Chapter, Author & Co-authors, Volume, Year of publication and Page Numbers)
Science of Cocoa Processing (Book) Published by M/s Jain Brothers, 16/873, East Park Road, Karol Bagh, New Delhi-110 005, Sanjeev Kumar Sharma & M. Madhava Naidu, (2008) pp 1-166
Book Chapters
M. Madhava Naidu (2017) A novel process for production of turmeric powder from fresh turmeric rhizomes, In: Spices Handbook 2017, 4th edition, M/s.Foretell Business Solutions, pp 72-76,
Pooja Rao J and M. M. Naidu (2016) Nanoencapsulation of Bioactive Compounds for Nutraceutical Foods IN: Sustainable Agriculture Reviews: Nanoscience in Food and Agriculture 2, Springer-Verlag, Ed. Eric Lichtfouse, Volume 21 Chapter 4, page 129-156
Medicinal properties and food uses of Madhuca longiflora : a review by Suhasini D.N., Juna Prakash and M.M.Naidu (2016) IN: Natural Products in Food: Prospects and Applications pp. 1-27, Ed. Jayanta Kumar Patr, Studium Press LIC, USA
M. Madhava Naidu & P. Srinivas (2010) BUTEA MONOSPERMA L – Chemistry, Technological Aspects, In:Recent Progress in Medicinal Properties, (Ed: Amani S.Awaad, V.K.Singh and J.N.Govil) Volume 28, 363-385, Studium Press LLC, USA
Utilization of waste-spice and condiment industry IN: Food processing-waste management”, Published by M/s. Scientific Book Suppliers, New Delhi (Book Chapter) J. Pura Naik, H.B. Sowbhagya, M. Madhava Naidu & B.B. Borse (2011). pp.195-228
Utilization of coffee by-products in food industry: Preparation of jam using coffee pulp as raw material, IN: Plantation Crops Research and Development in the New millennium (2002) 201-203
Patents Granted
Process for the preparation of colorant from oleoresin US7501141 (B2), Pura Naik J., S.R. Sampathu, M. Madhava Naidu & H.B. Sowbhagya (2008)
Process for extraction of chilli (Capsicum) oleoresin US 7,097,867 B2, S.R.Sampathu, M. Madhava Naidu, H.B. Sowbhagya, J. Puranaik & N. Krishnamurthy (2006)
A process for the preparation of Indian traditional tokku like product from green tamarind, IN194299, M. Madhava Naidu, S.R. Sampathu, H.B. Sowbhagya, K. Girish & N. Krishnamurthy (2006)
A process for preparation of shelf-stable flavourant in powder form from poppy seed, IN193959 M. Madhava Naidu, S.R. Sampathu, H.B. Sowbhagya, K. Girish & N. Krishnamurthy (2006)
An improved process for making white pepper from fresh green pepper, IN193549, S.R. Sampathu, M. Madhava Naidu, H.B. Sowbhagya & M.N. Ramesh (2006)
Improved process for preparation of natural vanilla extract from green beans MG 477 S.R.Sampathu, M. Madhava Naidu, B. Raghavan, Sugit Kumar., M.S.Thakur & V.Prakash,(2010)
An improved process for the preparation of antioxidant conserve from green coffee IN248876 S.R.Sampathu, M. Madhava Naidu, B. Raghavan, Sugit Kumar & Kesthur Venkatesh Murthy
An improved process for preparing chilli (Capsicum) oleoresin IN251346 S.R. Sampathu, M. Madhava Naidu, H.B. Sowbhagya, J. Puranaik & N.Krishnamurthy
A process for the preparation of colorant from oleoresin IN226611 J. Puranaik, S.R. Sampathu, M. Madhava Naidu, &H.B. Sowbhagya,
An improved process for extracting chilli (Capsicum) oleoresin IN234035 S.R. Sampathu, M. Madhava Naidu, H.B. Sowbhagya, J. Puranaik & N.Krishnamurthy
A cashew apple beverage dry mix and process for the preparation thereof, M. Madhava Naidu, B. Ragavan & Maya Prakash, VN16288 (Vietnam)
An improved process for the preparation of Antioxidant conserves from green coffee 248876M. Madhava Naidu, B. Raghavan S.R. Sampathu, & K.Venkatesh Murthy
Patents Filed
A process for the preparation of dry chilli and powder from fresh red chilli (capsicum annuum l.) M. Madhava Naidu, J. Pura Naik, K. Venkatesh Murthy, P. S, 3061/DEL/2014
An improved process for the preparation of Zerumbone crystals from shampoo ginger (Zingiber Zerumbet) M. Madhava Naidu, J. Pura Naik, H. B Sowbhagya, K. Venkatesh Murthy, P. S. Negi & Manjunatha JR 356/DEL/2015
An improved process for the preparation of curcuminoids from turmeric Curcuma longa L ) oleoresin J. Pura Naik, M. Madhava Naidu, , H. B Sowbhagya, K.Hafeeza 97/DEL/2015.
A process for production of turmeric powder from fresh turmeric rhizomes M. Madhava Naidu, J. Pura Naik, Venkatesh Murthy, P.Hafeeza K 250/del/2013
A process for debitterd refined endosperm meal from fenugreek (Trigonella foenum-gracecum L.) seeds: J. Pura Naik, M. Madhava Naidu, & P. Srinivas. 030/DEL/2011
An improved process for the preparation of natural vanilla extract, S.R. Sampathu., M. Madhava Naidu., B. Raghavan, P. Sujit Kumar, Thakur M.S & V. Prakash, WO2009031160 (A1) 2010/009
Antioxidant conserves from green coffee and process for its preparation M. Madhava Naidu, B. Raghavan & S.R. Sampathu, WO2006103515
A process for the preparation of natural vanilla extract from fresh/stored/partially cured vanilla beans, S.R. Sampathu, M. Madhava Naidu, B. Raghavan, Sugit Kumar., M.S.Thakur & V. Prakash, 1985/DEL/ 2007.
A process for the preparation of bland turmeric powder (colorant) with enhanced curcuminoids after selectively removing the non-coloring substances from turmeric (Curcuma longa L) Pura Naik J., M. Madhava Naidu., G. Sulochanamma & S. R. Sampathu, 1689/DEL/2010
A process for preparation of cashew apple beverage dry mix M. Madhava Naidu, & B. Raghavan 0128NF2005
Area of interest
Plantation products, spices and flavour technology
Awards and Certificates
DBT National Associateship 1994-95 CFTRI Award: Best Scientific and Technical contribution award 2010-11
Best Scientific and Technical contribution individual award for 2010-11 (CFTRI Annual award)
AMULYA award 2012 for patent entitled “A process for de-bittered refined endosperm meal from fenugreek seeds” from Karnataka State Innovation Council and Department of Industries and Commerce.
Best Technology transferred award 2017 from CSIR-CFTRI
Highest External Cash Flow (ECF) generated award 2018 from CSIR-CFTRI
ISPC Fellow 2018 from Indian Society of Plantation Crops (ISPC), ICAR-CPCRI
Life time achievement award for 2019 from International Society for Agriculture, Horticulture and Plant Sciences, New Delhi
AHN Peoung UG Gold Medal for best Dissertation HRD, CSIR-CFTRI, Mysore (2013-15 batch) M.S.Rajalakshmi G (M. Madhava Naidu guide)
AHN Peoung UG Gold Medal for best Dissertation and Investigation HRD, CSIR-CFTRI, Mysore (2015-17 batch) Mr. Muhammad Usmad K (M. Madhava Naidu guide)