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Nova Kaila, H. J. and Muthukumar, S. P. (2025) Antioxidant, anti‑inflammatory and enzyme inhibition potential of pearl millet (Pennisetum glaucum). Journal of Food Measurement and Characterization, 19. pp. 4034-4047.

Madhumathi, R. and Harish Prashanth, K. V. and Inamdar Aashitosh, A. (2025) Fractionation of roller‑milled quinoa: evaluation of functional and nutritional properties of different fractions. Journal of Food Measurement and Characterization, 19. pp. 4191-4202.

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.

Veeranna, Hitlamani and Hemraj, T. M. and Aashithosh Inamdar, A. (2025) Optimizing fatty acid composition in cookie formulation using vegetable oil blends: impacts on dough rheology, physical properties, and sensory qualities. Journal of Food Measurement and Characterization, 19. pp. 2461-2475.

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.

Shikku Premachandran, M. and Nanishankar Harohally, V. and Yannum Sudheer, Kumar and Pushpa Murthy, S. (2025) Volatile fingerprinting of allspice (Pimenta dioica L.) leaf essential oil by GC-MS, E-Nose and NMR. Journal of Food Measurement and Characterization, 19. pp. 2624-2641.