Items where Division is "Grain Science and Technology" and Year is 2025

Abhinand, T. P. (2025) Application of cowpea okara in baked products and its quality attributes. [Student Project Report] (Submitted)

Aishwarya, M. (2025) Development of formulation and quality characteristics of a snack product suitable for elderly. Masters thesis, Central Food Technological Research Institute.

Akanksha, Dalal and Kushi, Navin and Shruti, Joshi (2025) Formulation of gluten‑free, protein‑rich Indian snacks using germinated buckwheat flour and modified buckwheat protein isolate. Journal of Food Science and Technology. pp. 1-13.

Akanksha, Dalal and Shruti, Joshi (2025) Nutritional, functional, and bioactive characterization of gluten‑free noodles using germinated buckwheat flour. Journal of Cereal Research Communications. pp. 1-14.

Ambi, Rupa (2025) Value addition for Kabuli chana. [Student Project Report] (Submitted)

Divya Nitin, Zope (2025) Formulation and quality assessment of traditional pulse based rasam powder with enhanced nutritional and functional qualities. [Student Project Report] (Submitted)

Hemanth, P. (2025) Optimization Of Browntop Millet Milling and Development of Millet Based Jackfruit Dosa. Masters thesis, Central Food Technological Research Institute.

Irene Anna, Reji (2025) Formulation and development of shelf-stable millet based smoothie. [Student Project Report] (Submitted)

Jyoti, Semwal and Meera, M. S. (2025) Thermally‑induced modulations of starch and protein characteristics in sorghum grain. Journal of Food Measurement and Characterization, 19. pp. 2220-2232.

Kategowdru Vijayakumar, Soujanya and Suresh Kumar, Gurusiddaiah and Appukuttan Padmanabhan, Jayadeep (2025) UPLC-ESI-HRMS/MS Phenolic Characterization, Antioxidant Activity, and Proximate Composition of Drum-Dried Finger Millet (Eleusine coracana) Seed Coat- and Endosperm-Rich Fractions. ACS Food Science and Technology, 5. pp. 85-94. ISSN 1082-0132

Lakshmi Greeshma, M. (2025) Formulation and development of shelf-stable millet based pudding. [Student Project Report] (Submitted)

Manoj, Prabhakaran and Chauhan, A. S. and Nandini, P. Shetty and Sreerama, Y. N. (2025) Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability. Journal of Food Science and Technology, 62. pp. 144-154. ISSN 0022-1155

Ramesh, G. and Usha, Dharmaraj and Sathyendra Rao, B. V. and Imran, Jamadar and Balannara, Prema (2025) Analysis for conceptual design of domestic scale Ragi Mudde machine. Journal of Food Science and Technology. ISSN 0022-1155

Ryakala, Nikhitha (2025) Physicochemical composition and milling characteristics of traditional paddy varieties. [Student Project Report] (Submitted)

Shubham, Mangave (2025) Protein quality of buckwheat and its characterization. [Student Project Report] (Submitted)

Soujanya, K. V. and Jayadeep, A. (2025) Influence of extrusion on the physicochemical properties, proximate composition, phenolic profile and antioxidant activity of finger millet seed coat and endosperm rich fractions. Journal of Food Measurement and Characterization, 19. pp. 1262-1273.

Sri Vidya, V. (2025) Effect of different cooking mediums on nutritional and textural properties of rice. [Student Project Report] (Submitted)

Thotapelly, Sumalatha (2025) To study the physicochemical, antioxidants, and functional properties of health mix by drum drying process. [Student Project Report] (Submitted)

Vadlakonda Asmitha, Chawla (2025) Cooking and textural properties of traditional rice varieties. [Student Project Report] (Submitted)