Items where Author is "Meera, M. S."

Jyoti, Semwal and Meera, M. S. (2024) Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application. Food Chemistry, 460. p. 140489.

Vidhyalakshmi, R. and Meera, M. S. (2024) Role of millets in pre‑diabetes and diabetes: effect of processing and product formulation. Journal of Food Science and Technology, 61 (10). pp. 1848-1861. ISSN 0022-1155

Vidhyalakshmi, R. and Prabhasankar, P. and Muthukumar, S. P. and Prathima, C. and Meera, M. S. (2024) The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants. Food Research International, 183. p. 114186.

Vidhyalakshmi, R. and Meera, M. S. (2023) Dry heat and ultrasonication treatment of pearl millet flour: effect on thermal, structural, and in‑vitro digestibility properties of starch. Journal of Food Measurement and Characterization, 17. pp. 2858-2868.

Jyoti, Semwal and Meera, M. S. (2023) Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment. Food Chemistry, 416. p. 135815.

Vidhyalakshmi, R. and Prabhasankar, P. and Meera, M. S. (2023) Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread. Journal of Cereal Science, 112. p. 103686. ISSN 0733–5210

Jyoti, Semwal and Meera, M. S. (2022) In situ thermal modification of kafirin using infrared radiations and microwaves. Journal of the Science of Food and Agriculture, 102. pp. 1903-1911. ISSN 0022-5142

Rateesh, Krishnan and Meera, M. S. (2022) Monitoring bioaccessibility of iron and zinc in pearl millet grain after sequential milling. Journal of Food Science and Technology, 59 (2). pp. 784-795. ISSN 0022-1155

Kamani, Mohammad Hassan and Meera, M. S. (2021) Assessment of black gram milling by-product as a potential source of nutrients. Journal of Food Science and Technology, 58 (10). pp. 3844-3852. ISSN 0022-1155

Kamani, Mohammad Hassan and Jyoti, Semwal and Meera, M. S. (2021) Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT - Food Science and Technology, 144. p. 111193.

Luithui, Yoya and Kamani, Mohammad Hassan and Sreerama, Y. N. and Meera, M. S. (2021) Impact of hydrothermal processing on squalene, alpha-tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability. Journal of the Science of Food and Agriculture, 101 (6). pp. 2319-2327. ISSN 0022-5142

Jyoti, Semwal and Meera, M. S. (2021) Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch. Starch-Starke, 73. p. 2000112.

Jyoti, Semwal and Meera, M. S. (2021) Infrared modification of sorghum to produce a low digestible grain fraction. Journal of Cereal Science, 102. p. 103341. ISSN 0733–5210

Kamani, Mohammad Hassan and Luithui, Yoya and Meera, M. S. (2021) Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility. Waste and Biomass Valorization, 12 (8). pp. 4319-4330.

Rateesh, Krishnan and Suresh, D. Sakhare and Meera, M. S. (2020) Effect of germination-hydrothermal treatments followed by fractionation on inhibitory factors, β-carotene and iron-zinc bioaccessibility in pearl millet fractions. Journal of Cereal Science, 93. pp. 1-8. ISSN 0733–5210

Kamani, Mohammad Hassan and Asha, Martin and Meera, M. S. (2020) Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profle and Functional Characteristics. Waste and Biomass Valorization, 11. pp. 4895-4906.

Kamani, Mohammad Hassan and Meera, M. S. and Bhaskar, N. and Modi, V. K. (2019) Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56 (5). pp. 2660-2669. ISSN 0022-1155

Kamani, Mohammad Hassan and Asha, Martin and Meera, M. S. (2019) Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profile and Functional Characteristics. Waste and Biomass Valorization.

Rateesh, Krishnan and Meera, M. S. (2018) Pearl millet minerals: effect of processing on bioaccessibility. Journal of Food Science and Technology, 55 (9). pp. 3362-3372. ISSN 0022-1155

Rateesh, K. and Meera, M. S. (2017) Assessment of inhibitory factors on bioaccessibility of iron and zinc in pearl millet (Pennisetum glaucum (L.) R. Br.) cultivars. Journal of Food Science and Technology, 54 (13). pp. 4378-4386. ISSN 0022-1155

Neha, Jha and Rateesh, Krishnan and Meera, M. S. (2015) Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet. Journal of Cereal Science, 66. pp. 46-52.

Usha, Dharmaraj and Meera, M. S. and Yella Reddy, S. and Malleshi, N. G. (2015) Influence of hydrothermal processing on functional properties and grain morphology of finger millet. Journal of Food Science and Technology, 52 (3). pp. 1361-1371. ISSN 0022-1155

Sandhya, N. S. and Meera, M. S. and Sila, Bhattacharya (2013) Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology, 50 (2). pp. 387-392. ISSN 0022-1155

Meera, M. S. and Bhashyam, M. K. and Ali, S. Z. (2011) Effect of heat treatment of sorghum grains on storage stability of flour. LWT - Food Science and Technology, 44. pp. 2199-2204. ISSN 0023-6438

Bhashyam, M. K. and Hirannaiah, B. V. and Meera, M. S. and Aswathanarayana, K. N. and Ali, S. Z. (2006) Fair average quality (FAQ) analysis of paddy and rice: a relook. Journal of Food Science and Technology, 43 (2). pp. 213-218.

Bhashyam, M. K. and Meera, M. S. and Hirannaiah, B. V. and Ali, S. Z. (2002) Simple tests for differentiating raw-old and new and steamed rice in a mixture. Journal of Food Science and Technology, 39 (6). pp. 654-656.