Items where Author is "Vijaykrishnaraj, M."

Vijaykrishnaraj, M. and Niveditha, K. and Prabhasankar, P. (2021) Advances in Conventional Cereal and Pseudocereal Processing. In: Innovative Processing Technologies for Healthy Grains. John Wiley & Sons Ltd, pp. 62-81.

Mohan Kumar, B. V. and Vijaykrishnaraj, M. and Kurrey, N. K. and Vijay Sukhdeo, Shinde and Prabhasankar, P. (2019) Prolyl endopeptidase-degraded low immunoreactive wheat flour attenuates immune responses in Caco-2 intestinal cells and gluten-sensitized BALB/c mice. Food and Chemical Toxicology, 129. pp. 466-475.

Vijaykrishnaraj, M. (2018) Dietary Modulation of Inflammatory Markers in Gluten Sensitized Animal Models. Doctoral thesis, Academy of Scientific and Innovative Research.

Ms, Vasundhra and Bharath Kumar, S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2018) Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation. Food Measurement, 12. pp. 94-104.

Vijaykrishnaraj, M. and Mohan Kumar, B. V. and Muthukumar, S. P. and Nawneet Kumar, K. and Prabhasankar, P. (2017) Antigen-Specific Gut Inflammation and Systemic Immune Responses Induced by Prolonging Wheat Gluten Sensitization in BALB/c Murine Model. Journal of Proteome Research, 16. pp. 3514-3528.

Soumya, C. and Sudha, M. L. and Vijaykrishnaraj, M. and Negi, P. S. and Prabhasankar, P. (2017) Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation, 41. e132-e142.

Asongni Djeukeu, W. and Gouado, I. and Leng, Marlyse S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2017) Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. Food Measurement, 11. pp. 1421-1429. ISSN 0022-1155

Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.

Swati, Sarabhai and Indrani, D. and Vijaykrishnaraj, M. and Mr., Milind and Arun Kumar, V. and Prabhasankar, P. (2015) Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology, 52 (6). pp. 3763-3772.

Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.

Vijaykrishnaraj, M. and Prabhasankar, P. (2015) Marine protein hydrolysates:their present and future perspectives in food chemistry – a review. RSC Advances, 5. pp. 34864-34877.