Items where Subject is "600 Technology > 08 Food technology > 16 Nutritive value"

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Achutamurthy, P. N. and Meena Rao, J. and Kadkol, S. B. and Krishnamurthy, K. S. and Rao, M. B. K. and Sathyanarayana, M. N. and Thackare, R. D. (1965) Nutritive value of some Indian foodstuffs. Indian Journal of Medical Research, 53. pp. 259-268.

Aditya Rao, S. J. (2020) Lychee Fruit: The Good, the Bad and the Ugly. Science Reporter. pp. 30-31.

Amin, H. D. and Bhatia, B. S. (1962) Studies on dehydration of some tropical fruits. Part V. Nutritive value of product. Food Science, 11. pp. 85-87.

Ananthachar, T. K. and Desikachar, H. S. R. (1962) Effect of fermentation on the nutritive value of idli. Journal of Scientific and Industrial Research, 21C. pp. 191-192.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritional studies on isolated groundnut protein. Indian Oilseeds Journal, 3 (2). pp. 100-104.

Anantharaman, K. and Subramanian, N. and Gopalan, K. K. and Bhatia, D. S. (1960) Nutritional evaluation of vegetable protein isolates and their formulations. Proceedings of the symposium on Proteins, Mysore. pp. 363-368.

Anjum, Khanam and Kalpana, Platel (2016) Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same. Food Chemistry, 194. pp. 1293-1299.

Anjum, Khanam and Kalpana, Platel (2019) Bioavailability and Bioactivity of Selenium from Wheat (Triticum aestivum), Maize (Zea mays), and Pearl Millet (Pennisetum glaucum), in Selenium-Deficient Rats. Journal of Agricultural and Food Chemistry, 67. pp. 6366-6376. ISSN 0021-8561

Anjum, Khanam and Rashmi Kumkum , ChikkeGowda and Bhagya, Swamylingappa (2013) Functional and nutritional evaluation of supplementary food formulations. Journal of Food Science and Technology, 50 (2). pp. 309-316. ISSN 0022-1155

Arunkumar, R. and Harish Prashanth, K. V. and Baskaran, V. (2013) Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo. Food Chemistry, 141 (1). pp. 327-337. ISSN 0308-8146

Arunkumar, R. and Mamatha, Bangera Sheshappa and Baskaran, V. (2014) Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food. Journal of Dietary Supplements, 11 (2). pp. 131-144.

Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438

Bai, R. G. and Prabha, T. N. and Rao, T. N. R. and Sreedhara, V. P. and Sreedhara, N. (1975) Studies on tempeh. I. Processing and nutritional evaluation of tempeh from a mixture of soybean and groundnut. Journal of Food Science and Technology, India, 12 (3). 135-138, 22 ref..

Bains, G. S. (1953) Effect of commercial fertilizers and green manure on yield and nutritive value of wheat. II. Nutritive value with respect to general composition, thiamine, nicotinic acid and the biological value of. Cereal Chemistry, 30. pp. 139-145.

Bains, G. S. and Bhatia, D. S. and Subramanyan, V. (1956) Studies on the Nutritive Value of Diets Supplemented with the Galactomannan Mucilage of the Seeds of Caesalpinia Pulcherrima, Linn. Journal of the Indian Chemical Society-Industry and News, 19 (2). pp. 103-109.

Bains, G. S. and Venkat Rao, S. and Bhatia, D. S. and Subramanyan, V. (1964) Effect of lysine and milk protein supplements on the protein efficiency ratio of wheat macaroni. British Journal of Nutrition, 18. pp. 241-244.

Baliga, B. R. and Bhagavan, H. N. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of raw soyabean. Indian Journal of Medical Research, 51 (4). pp. 749-757.

Baliga, B. R. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of heat treated soyabean. Indian Journal of Medical Research, 51 (3). pp. 758-763.

Bano, Z. and Srinivasan, K. S. and Singh, N. S. (1971) Essential amino acid composition of the proteins of a mushroom (Volvariella displasia). Journal of Food Science and Technology, 8 (4). 180-182, 18 ref..

Bano, Z. and Rajarathnam, S. (1988) Pleurotus mushrooms. II. Chemical composition, nutritional value, post-harvest physiology, preservation and role as human food. CRC Critical Reviews in Food Science and Nutrition, 27 (2). pp. 87-158. ISSN 0099-0248

Basappa, S. C. and Somashekar, D. and Renu, Agrawal and Suma, K. and Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48 (5). 313-319, 23 ref..

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

Begum, K. and Umapathy, K. P. and Daniel, V. A. and Swaminathan, M. and Padma Umapathy, K. (1989) Effect of partial replacement of cereal in rice and ragi diets by jack fruit seed flour on the nutritive value of diets. Indian Journal of Nutrition and Dietetics, 26 (5). pp. 141-143.

Bhagavan, H. N. and Rao, M. V. L. and Srinivasan, M. (1960) Influence of dietary protein levels on the vitamin C status of the rat. Proceedings of the Symposium on Proteins, Mysore, August. pp. 129-132.

Bhagya, S. and Shamanthaka Sastry, M. C. (2003) Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour. Lebensmittel Wissenschaft und Technologie, 36 (7). pp. 703-708.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Composition and Nutritive Value Of Jack Fruit. The Indian Journal of Agricultural Science, 25 (4). pp. 303-306.

Bhatia, I. S. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry, 49 (1). 1-9, 34 ref..

Bhavyashree, S.H. and Jamuna, Prakash and Kalpana, Platel and Srinivasan, K. (2009) Bioaccessibility of minerals from cereal-based composite meals and ready-to-eat foods. Journal of Food Science and Technology, 46 (5). pp. 431-435. ISSN 0022-1155

Bhumika, Tripathi and Kalpana, Platel (2013) Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron. LWT - Food Science and Technology (50 ). pp. 220-225. ISSN 0023-6438

Bhumika, Tripathi and Kalpana, Platel and Srinivasan, K. (2012) Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. Journal of Cereal Science, 55. pp. 195-201. ISSN 0733–5210

Bhumika, Tripathi and Kalpana, Platel (2011) Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Food Chemistry, 126. pp. 537-542.

Bhumika, Tripathi and Kalpana, Platel (2010) Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc. Journal of Trace Elements in Medicine and Biology, 24 (1). pp. 46-51.

Bhumika, Tripathi and Ms., Chetana and Kalpana, Platel (2010) Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. jJournal of Trace Elements in Medicine and Biology, 24 (4). pp. 257-262.

Bose, S. M. and Subrahmanyan, V. (1950) A compartive study on metabolism of iso-oleic and saturated acids of hydrogenated groundnut oil by albino rats in relation to age. Annals of Biochemistry and Experimental Medicine, 10 (3-4). pp. 53-64.

Bose, S. M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of tamarind seed. Bulletin of Central Food Technological Research Institute, 3. pp. 67-68.

Brita, Brandtzaeg and Malleshi, N. G. and Svanberg, U. and Desikachar, H. S. R. and Mellander, O. (1981) Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram. Journal of Tropical Pediatrics, 27. pp. 184-189.

Chandini, S. Kumar and Ganesan, P. and Suresh, P. V. and Bhaskar, N. (2008) Seaweeds as a source of nutritionally beneficial compounds - A review. Journal of Food Science and Technology, 45 (1). pp. 1-13.

Chandrasekhara, H.N and Ramanatham, G. (1987) Studies on high protein in breakfast food based on calcium groundnut proteinate. Journal of Food Science and Technology, 24 (3). pp. 148-149. ISSN 0022-1155

Chandrasekharappa, G. (1979) Nutritional quality of the proteins of blends of wheat and rice with Bengal gram, red gram or black gram. Nutrition Reports International, 19 (3). 401-410, 13 ref..

Chandrashekhara, M. R. and Soma Korula, S. and Indiramma, K. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of a high protein biscuit-like product containing groundnut protein isolate and casein and fortified with calcium salts and vitamins. Food Science, 11. pp. 27-31.

Chandrashekhara, M. R. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Studies on the nutritive value of balanced malt foods. Bulletin of Central Food Technological Research Institute, 6. pp. 1-3.

Dani, N. P. and Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1966) Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina. Journal of Food Science and Technology (India), 3. pp. 109-110.

Daniel, V. A. and Desai, B. L. M. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The nutritive value of humanized milk food based on buffalo milk and fortified with DL-methionine. Journal of Food Science, 33 (3). 331-34, 17 ref..

Daniel, V. A. and Desai, B. L. M. and Subrahmanya, T. S. R. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The supplementary value of Bengal gram, red gram, soya bean as compared with skim milk powder to poor Indian diets based on ragi, kaffir corn and pearl millet. Journal of Nutrition and Dietetics, 5 (4). p. 283.

Daniel, V. A. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementing with limiting amino acids on the nutritive value of the proteins of low cost balanced food based on blends of cottonseed, peanut and chick pea flours and kaffir corn (@Sorg. Plant Foods for Human Nutrition, 2 (1). pp. 1-6.

Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. II. The effect of supplementing kaffir corn and pearl millet and diets based on them with L-lysine and DL-methionine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 2. pp. 134-137.

Daniel, V. A. and Leela, R. and Venkat Rao, S. and Hariharan, K. and Indiramma, K. and Swaminathan, M. and Parpia, H. A. B. (1964) Mutual and amino acid supplementation. II. Nutritive value of protein blends of wheat, groundnut, soybean, Bengal gram, sesame, and skim milk powder, fortified with limiting essential amino acids. Journal of Nutrition and Dietetics, 1. pp. 293-296.

Daniel, V. A. and Narayanaswamy, D. and Desai, B. L. M. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1970) Supplementary value of varying levels of red gram (Cajanus cajan) to poor diets based on rice and ragi. Indian Journal of Nutrition and Dietetics, 7 (6). 358-362, 12 ref..

Dayananda, C. and Sarada, R. and Shamala, T. R. and Ravishankar, G. A. (2006) Influence of Nitrogen Sources on Growth, Hydrocarbon and Fatty Acid Production by <i>Botryococcus braunii</i>. Asian Journal of Plant Sciences, 5 (5). pp. 799-804.

Deepa, C. and Vasudeva, Singh (2010) Shelling, milling, nutritional and functional properties of selected rice varieties. Oryza, 47 (2). pp. 110-117.

Deepa, G. and Vasudeva, Singh and Akhilender Naidu, K. (2008) Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara. Food Chemistry, 106 (1). pp. 165-171.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80.

Desikachar, H. S. R. (1956) Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling. Cereal Chemistry, 33. pp. 320-323.

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.

Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1964) Studies on a processed protein food based on a blend of groundnut flour and full-fat soy flour fortified with essential amino acids, vitamins and minerals. IV. Effect of supplementary protein food. Journal of Nutrition and Dietetics, 1. pp. 87-90.

Doraiswamy, T. R. and Rama Rao, G. and Desikachar, H. S. R. and Swaminathan, M. and Subrahmanyan, V. (1961) Effect of feeding calcium enriched common salt on growth, nutritional status and calcium balance in school children. Journal of Scientific and Industrial Research, 20C. pp. 103-104.

Ezeagu, I. E. and Lalitha, R. Gowda (2006) Protein extractability, fractionation and amino acid composition of some leguminous seeds found in Nigeria. Journal of Food Biochemistry, 30 (1). pp. 1-11.

Fayaz, Mohamed and Namitha, K. K. and Chidambara Murthy, K. N. and Mahadevaswamy, M. and Sarada, R. and Khanam, Salma and Subba Rao, P. V. and Ravishankar, G. A. (2005) Chemical Composition, Iron Bioavailability, and Antioxidant Activity of Kappaphycus alvarezzi (Doty). Journal of Agricultural and Food Chemistry, 53 (3). pp. 792-797.

Galla Narsing, Rao and Balaswamy, K. and Prabhakara Rao, P. G. and Dubasi Govardhana, Rao and Sathyanarayana, A. (2011) Nutritional Quality, Fatty Acids, Amino Acids and Functional Characteristics of Bael (Aegle marmelos L.) Seed Protein Concentrate. Journal of Food and Drug Analysis, 19 (4). pp. 528-535.

Geethanjali, P. and Om, Prakash and Amarjeet, Kaur and Chauhan, A. S. and Kudachikar, V. B. (2021) Nutritional And Compositional Changes In alpha-Tomatine Rich (Solanum Lycopersicum). Indonesian Food and Nutrition Progress, 18 (1). pp. 16-24.

Getachew Addis, G. and Asfaw, Z. and Singh, V. and Woldu, Z. and Baidu Forson, J. J. and Bhattacharya, S. (2013) Dietary Values of Wild and Semi-Wild Edible Plants in Southern Ethiopia. African Journal of Food Agriculture Nutrition and Development, 13 (2). pp. 7485-7503.

Girija Bai, R. and Ramachandra Rao, T. N. and Prabha, T. N. and Sreedharan, V. P. and Sreedhara, N. (1979) Studies on tempeh. II. Nutritive value of tempeh and its supplementary value to rice diets. Indian Food Packer, 33 (6). 26-33, 23 ref..

Gopala Krishna, A. G. (2002) Nutritional components of rice bran oil in relation to processing. Lipid Technology, 14 (4). 80-84, 8 ref..

Gopala Krishna, A. G. and Prabhakar, J. V. and Sen, D. P. (1984) Effect of degree of milling on tocopherol content of rice bran. Journal of Food Science and Technology, 21 (4). 222-224, 10 ref..

Gopalakrishnan, M. and Pruthi, J. S. (1977) Nutritional quality of tropical paddy straw mushroom Volvariella volvacea. Indian Food Packer, 31 (5). pp. 14-17.

Gowri, B. S. and Platel, K. and Prakash, J. and Srinivasan, K. (2001) Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses. Nutrition Research, 21 (12). 1483-1492, 15 ref..

Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1955) Studies on the nutritive value of jowar (kaffir corn - Sorghum vulgare). Bulletin of Central Food Technological Research Institute, 4 (6). pp. 133-134.

Gurmukh, Singh. and Singh, N. (1985) Nutritional evaluation of some leaf protein preparations. Indian Journal of Nutrition and Dietetics, 22 (10). 308-312, 8 ref..

Haridas Rao, P. (1999) Need for fortification of folic acid to wheat flour. India Miller, 30 (3). p. 33.

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1965) The chemical composition and nutritive value of the proteins of hybrid maize. Journal of Nutrition and Dietetics, 2. pp. 125-127.

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Effect of supplementing poor Indian diets based on wheat, rice and ragi with vitamins, minerals and groundnut flour on the nutritive value of the diets as judged by the growth of albino rats. Journal of Nutrition and Dietetics, 4 (1). pp. 56-66.

Hariharan, K. and Rajagopal Rao, D. (1978) Haemagglutinins in triticales. Proceedings of the Indian Academy of Sciences, 87B. pp. 63-66.

Hemalatha, S and Kalpana, Platel and Srinivasan, K. (2007) Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS), 21 (1). pp. 1-7. ISSN 0946-672X

Hemalatha, Sreeramaiah and Platel, Kalpana and Srinivasan, Krishnapura (2005) Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition and Food Research, 49. pp. 950-956.

Hithamani, G. and Srinivasan, K. (2016) Bioaccessibility of Polyphenols from Onion (Allium Cepa) as Influenced by Domestic Heat Processing and Food Acidulants. Indian Journal of Nutrition and Dietetics, 53 (4). pp. 391-404.

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Giridhar, P. and Ravishankar, G. A. (2012) Pigment identification, nutritional composition, bioactivity, and in vitro cancer cell cytotoxicity of Rivina humilis L. berries, potential source of betalains. LWT - Food Science and Technology, 47. pp. 315-323.

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates. International Journal of Food Sciences and Nutrition, 46 (2). pp. 177-184. ISSN 0963-7486

Jaya, T. V. and Venkataraman, L. V. (1980) Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram. Indian Food Packer, 34 (1). 3-11, 26 ref..

Joseph, A. A. and Roy Choudhuri, R. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Amino acid composition and nutritive value of the proteins of different varieties of potato. Food Science, 12. pp. 255-257.

Jyothi Lakshmi, A. and Purnima Kaul, Tiku (2011) Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds. LWT - Food Science and Technology , 44. pp. 1821-1826.

Jyothirmayi, T. and Balaswamy, K. and Walde, S. G. and Rao, D. G. (2002) Proximate and Mineral Composition of some Indian Cultivars of Oats(Avena Species). Indian Journal of Nutrition and Dietetics, 39. pp. 11-16.

Kadkol, S. B. and Sreenivasa Murthy, V. and Swaminathan, M. (1954) Nutritive value of the seeds of Panicum miliare (little millet). Bulletin of Central Food Technological Research Institute, 3. pp. 247-248.

Kadkol, S. B. and Sreenivasamurthy, V. and Swaminathan, M. (1954) Nutritive value of the seeds of Paspalum scorbiculatum. Journal of Scientific and Industrial Research, 13B. pp. 744-755.

Kadkol, S. B. and Swaminathan, M. (1955) The nutritive value of Italian millet (Setaria italica). Science and Culture, 20. pp. 340-341.

Kalpana, Platel and Srinivasan, K. (2016) Bioavailability of Micronutrients from Plant Foods: An Update. Critical Reviews in Food Science and Nutrition, 56. pp. 1608-1619.

Kalpana, Platel and Srinivasan, K. (2017) Nutritional Profile of Chekurmanis (Sauropus androgynus), A Less Explored Green Leafy Vegetable. The Indian Journal of Nutrition and Dietetics, 54 (3). pp. 243-252.

Kalpana, Platel and Sushma, W. Eipeson and Krishnapura, Srinivasan (2010) Bioaccessible Mineral Content of Malted Finger Millet (Eleusine coracana), Wheat (Triticum aestivum), and Barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry, 58 (13). pp. 8100-8103.

Kalpana, Platel and Srinivasan, K. (2008) All that you eat is not what you really get ! Indian Food Industry. pp. 31-35.

Kalpanadevi, C. and Vasudeva, Singh and Subramanian, R. (2018) Influence of milling on the nutritional composition of bran from different rice varieties. Journal of Food Science and Technology, 55 (6). pp. 2259-2269. 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

Kanchana, S. and Shurpalekar, K. S. (1983) Effect of incorporating ragi (Eleusine coracana) husk in semisynthetic diets. Qualitas Plantarum Plant Foods for Human Nutrition, 33 (4). 279-285; 16 ref..

Kanchana, S. and Shurpalekar, K. S. (1989) Influence of different fractions of ragi (Eleusine coracana) husk on the growth of albino rats. Nutrition Reports International, 39 (1). pp. 35-41.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins. Food Science, 7 (7). pp. 186-187.

Kantha, Joseph. and Narayana Rao, M. and Chandiramani, S. V. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of idli fortified with Indian multipurpose food. Food Science, 8 (3). pp. 81-82.

Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) Studies on the nutritive value of idli fortified with Indian multipurpose food. Journal of Scientific and Industrial Research, 20C. pp. 269-272.

Kantha, Joseph. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The relative value of the proteins of Indian multipurpose food, Bengal gram (Cicer arietinum) and skimed milk powder in meeting the protein requirements of protein-depleted animals. Annals of Biochemistry and Experimental Medicine, 17. pp. 103-106.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) The nutritive value of protein blends having amino-acid composition similar to that of FAO reference protein pattern. Annals of Biochemistry and Experimental Medicine, 20 (9). pp. 243-250.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Nutritive value of Indian multipurpose food. Food Science, 6 (4). pp. 80-83.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Effect of partial replacement of rice in poor rice diet by potato on the nutritive value of the diets. Food Science, 9. pp. 41-43.

Kantharaj Urs, M. and Natarajan, C. P. and Bhatia, D. S. (1955) Mineral nutrients in coffee brew. Journal of Scientific and Industrial Research, 14C. p. 60.

Khamrunissa, Begum and Padma Umapathy, K. and Daniel, V. A. and Swaminathan, M. (1989) Nutritive value of the protein of jack fruit (Artocarpus integrifolia) seed meal and effect of supplementing with methionine and tryptophan or milk proteins. Indian Journal of Nutrition and Dietetics, 26 (3). pp. 68-74.

Korula, S. and Chandrasekhara, M. R. and Nataraja, N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1963) Nutritive value of spray dried protein food based on groundnut protein isolate and skim milk powder. Food Science, 11. pp. 18-21.

Korula, S. and Chandrasekhara, M. R. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of infant food composition based on groundnut protein isolate and skim milk powder. Food Science, 11. pp. 12-15.

Krishnakumari, M. K. and Rajalakshmi, D. and Sreenivasan, V. and Ramasundaram, C. P. (1979) Feeding responses of young and adult albino rats (Rattus norvegicus) to mixed basal diet. Proceedings of the Indian Academy of Science, 88B (5). pp. 367-375.

Krishnamurthy, K. and Baliga, B. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Amino acid composition of sunflower seeds (Helianthus annus) and Cuddapah almonds (Buchanania latifolia). Food Science, 8 (4). pp. 119-120.

Krishnamurthy, K. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1957) Studies on the composition, storage and nutritive value of palm oil. Food Science, 6. pp. 248-252.

Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of coconut and its products. Food Science, 7 (12). pp. 365-370.

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Wagle, D. S. and Urmila, Marfatia and Sreenivasan, A. (1962) The effect of variation in the calorie. Protein ratio of the diet on nitrogen retention and body composition in the rat. British Journal of Nutrition, 16. pp. 369-377.

Book Section

Shruti, Pandey and Lijini, K. R. and Jayadeep, A. (2017) Medicinal and Health Benefits of Brown Rice. In: Brown Rice. Springer, pp. 111-122.

Book

Shahidi, Fereidoon and Naczk, Marian (2004) Phenolics in Food and Nutraceuticals. CRC Press, Boca Raton.

Thesis

Abdullabhai, V. R. (1974) Nutritive value and food uses of pearl millet. Masters thesis, Central Food Technological Research Institute.

Amrita, Ray (2022) Fractionation of Quinoa (Chenopodium quinoa) Using Roller Milling for Their Nutritional Utilization in Food Product Development. Doctoral thesis, Central Food Technological Research Institute.

Anil, Sathe (1987) Germination, its effect on nutritive and cooking quality. Masters thesis, Central Food Technological Reseach Institution.

Anusuya Devi, M. (1982) Biochemical and nutritional studies on algal proteins. Doctoral thesis, Central Food Technological Research Institute.

Aruna, G. (2012) Studies on the Bioavailability and Bioactivity of Lutein and its Metabolites. PhD thesis, University of Mysore.

Deeksha, S. Shetty (2016) Bioaccessibility & Bioavailability of nutrients and minerals from processed product. Masters thesis, University of Mysuru.

Farhana Shabnam, Rahman (2002) Nutritive value of breakfast cereal flakes. Masters thesis, Central Food Technological Research Institute.

Ganga, P. Manandhar (1970) Naturally occurring antinutritional factors in major oilseeds : Studies on development of pungency in mustard during processing. Masters thesis, Central Food Technological Research Institute.

Gowridevi Rajakumari, S. (1950) Studies on the nutritive value of yeast and soyabean. Masters thesis, Central Food Technological Research Institute.

Haldar, Atanu (1997) Therapeutic values of some common Indian foods. Masters thesis, Central Food Technological Research Institute.

Hamid Abbas, El Faki (1981) Processing studies on some edible legumes for improved digestibility, nutritive value and consumer acceptance with special reference to chickpea. Doctoral thesis, Central Food Technological Research Institute.

Hemalatha, M. S. (2012) Effect of enzymes and pentasans on wheat flour in relation to functionality and nutritional quality. Doctoral thesis, Central Food Technological Research Institute.

Hemalatha, S (2006) Studies on the bioavailability of micronutrients from Indian foods. PhD thesis, University of Mysore.

Jaya, T. V. (1978) Nutritional and biochemical studies of some germinated legumes with particular reference to changes in carbohydrates. Doctoral thesis, Central Food Technological Research Institute.

Kalai Selvi, I. (2020) Tea catecins and preparation of their mineral complexes useful as micronutrient supplements. Doctoral thesis, University of Mysore.

Kalpana Devi, C. (2020) Extraction, Enrichment and Quality Assessment of Albumins and Globulins from Rice Bran. Doctoral thesis, University of Mysore.

Mahesh Mansing, Patil (2017) Anti-obesic factors and their improvement through fermentation from non-hydroxycitric acid Garcinia xanthochymus. Doctoral thesis, Academy of Scientific and Innovative Research.

Meena, Kumari (2017) Content and Bioaccessibility of Trace Minerals- Copper, Manganese, and Chromium from Staple Indian Foods. Doctoral thesis, University of Mysuru.

Meesha, Sharma (2012) Preparation and Characterization Of Omega-3 Enriched Vegetable Oil and Its Nutritional Evaluation. PhD thesis, University of Mysore.

Ms., Rudramma (1988) Factors affecting the nutritive value of guar (Cyamopsis tetragonoloba) meal. Doctoral thesis, Central Food Technological Research Institute.

Narayana Rao, M. (1952) Studies on some aspects of nutritive value of Indian edible oils. Doctoral thesis, Central Food Technological Research Institute.

Neha, Jha (2012) Factors Limiting the Nutritional Potential and Utilization of Pearl Millet. Masters thesis, University of Mysore.

Neha, Rawat (2017) Fortification of Rice with Micronutrients. Masters thesis, Central Food Technological Research Institute.

Nitin Prakash, Aladakatti (2017) Composition, Processing And Nutritional Properties of Teff. Masters thesis, Central Food Technological Research Institute.

Parama Hamsa, T. A. (1970) Studies on the preparation and nutritional evaluation of fortified peanut butter prepared from peanut flour. Masters thesis, Central Food Technological Research Institute.

Ramamani, S. (1976) Studies on the factors affecting the nutritive value of field bean (Dolichos lablab). Doctoral thesis, Central Food Technological Research Institute.

Ramaprasad, T. R. (2005) Development And Nutritional Evaluation Of Milk Based Products Enriched With Omega-3 Fatty Acids. PhD thesis, University of Mysore.

Rani, Kumari (2009) Traditional and innovative rice products. Masters thesis, Central Food Technological Research Institute.

Salunkhe, S. B. (2014) Resistant Starch: Sources, Application, Digestion and Health Aspects. Masters thesis, University of Mysuru.

Sasikala, M (1996) Influence of extrusion cooking on the nutritional qualities of cereal : Legume blends. Masters thesis, Central Food Technological Research Institute.

Shalini, Sinha (2022) Effects of Processing on Nutritional Composition of Small Millets. Masters thesis, Central Food Technological Research Institute.

Shubhra, Pande (2012) Studies on the Hypolipidemic and Antioxidant Effects Of Tender Cluster Beans (Cyamopsis Tetragonoloba) In Experimental Animals. Doctoral thesis, University of Mysore.

Shweatha, H. E. (2016) Metal chelator as a possible enhancer of iron and zinc bioaccessibility from food grains. Doctoral thesis, University of Mysuru.

Shweta, Srivastava (2016) Amaranth Oil: Characteristics And Nutritional Benefits. Masters thesis, University of Mysuru.

Sindhu Kanya, T. C. (2000) Studies on isolation, physico-chemical and nutritional characteristics of sunflower seed wax. Doctoral thesis, Central Food Technological Research Institute.

Smita, Gautam (2011) Studies on the modifiers of zinc and iron bioavailability from food grains. Doctoral thesis, Central Food Technological Research Institute.

Umesha, Alaburu (2018) Recent Trends in Fortified Fruit and Vegetable Products with Micronutrients. Masters thesis, Central Food Technological Research Institute.

Vichai, Karuthaithanasan (1970) Legumes as human food. Masters thesis, Central Food Technological Research Institute.

Vijayalakshmi Kumari,, D. (1976) Nutritional studies on Bengal gram, green gram and horse gram with special reference to utilization of protein. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Abin Jacob , Mathew (2012) Study of Probiotic Lactic Acid Bacteria for Beneficial Properties. [Student Project Report] (Submitted)

Adithya, K. S. (2021) Fortification of Rice with Micronutrients: Iron and Folic acid. [Student Project Report] (Submitted)

Ahmed, H.A (2006) Micronutrients In Cereal Based Products. [Student Project Report]

Ahmed, Hakim Asrar (2007) Evaluation of Methods for the Estimation of Water Soluble Vitamin (Thiamine) in Cereal Based Foods. [Student Project Report]

Aiswarya, M. Nair (2017) Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Alaburu, Umesha (2019) Development and Fortification of Lime Jelly Candy with Mushroom Powder and Ragi Flour as a Source of Micronutrients (Vitamin D and Calcium). [Student Project Report] (Submitted)

Amal, Mani (2018) Quality Characteristics of Beta-Carotene Fortified Rice from Different Technological Interventions. [Student Project Report] (Submitted)

Anand, Prakash (2012) Nutritional and Biofunctional properties of West Indian Cherry (Malpighia punicifolia L.). [Student Project Report] (Submitted)

Aneena Kochukunju, V. (2024) Formulation of texture-modified foods and its nutritional profiling. [Student Project Report] (Submitted)

Anirudh, Simha. C.R. (2011) Effect of Germination on the Nutritional and Antioxidant Potential of Soya Bean. [Student Project Report]

Anjali, M. (2017) Nutritional Evaluation of Millet – Chickpea Composite Flours: Preparation and Quality Attributes of Composite Flour – Based Snack Bar. [Student Project Report] (Submitted)

Anjum, Khanam (2008) Bioavailability of Iron, Calcium and Zinc in Supplementary Food Formulations. [Student Project Report]

Ann Mary, Paul (2018) Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout. [Student Project Report] (Submitted)

Anuja Dev, M.V. (2015) Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

Anuradha, S. (2009) Effect of Fortification of Iron on Quality of Nutrient Supplements. [Student Project Report]

Apurva, B.S (2008) Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) Wine. [Student Project Report]

Archana, Ganesh (2004) Microbiological and nutritional profile of a traditional product sweet bun. [Student Project Report] (Submitted)

Asha, S. A. (2017) Comparative Nutritive Study Of Yava And Godhuma Rotika. [Student Project Report] (Submitted)

Ashish Bhagwanrao, Mapare (2024) Waste utilization of jackfruit. [Student Project Report] (Submitted)

Aswathy, Mani (2023) Modulation in the nutritional characterization and biofunctional properties during bioprocessing of pulses. [Student Project Report] (Submitted)

Aswathy, V. V. (2022) A Study on the Effect of Germination on The Functional and Nutritional Properties of Buckwheat. [Student Project Report] (Submitted)

Balbir, S. Yadav (1974) Nutritive evaluation of petroleum yeast. [Student Project Report] (Submitted)

Balbir, S. Yadav (1973) Single-cell protein. [Student Project Report] (Submitted)

Bhaskar, G. Y. S. (2018) A Nutritional Study on Concept Of Samskara with Special Reference to Shakam Nisneha Siddam Varjyam Yaccha Aparisrutam. [Student Project Report] (Submitted)

Bhatnagar, A. S. (2005) Nutraceuticals in Sesame Seed and Oil. [Student Project Report]

Bhavna, R. (2009) Stability of Microencapsulated Iron Compounds. [Student Project Report]

Damian, W. Wamajje (1977) The nutritional value of maize and maize products. [Student Project Report] (Submitted)

Dattatreya, G. (2018) Characterization of Indigenous Strains of Cyanobacteria and Studying the Effect of Different Additives on Physico-Chemical and Nutritional Profile of Spirulina sp. [Student Project Report] (Submitted)

Debashree, Roy (2013) Fractionation of Foxtail Millet into Different Biocomponent Enriched Portions and Evaluation of their Nutritional Characteristics. [Student Project Report] (Submitted)

Deekshithgowda, C. P (2024) Extraction and physicochemical characterization of pearl millet bran oil. [Student Project Report] (Submitted)

Deepa, K. (2008) Nutrient Composition of Chekurmanis Leaves at Different Stages of Maturity. [Student Project Report]

Deepika, R. (2024) Comprehensive analysis of proximate composition, antioxidant activity, and enzyme inhibition in jowar (Sorghum bicolor). [Student Project Report] (Submitted)

Dennis Anthony, Neelam (2007) Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat. [Student Project Report]

Devaraju, S.K. (2010) Effect of Enzymatic Hydrolysis on Dialysabilty of Extrinsic and Intrinsic Minerals in Soya and Casein. [Student Project Report]

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Dhivya, B (2007) Nutritional and Therapeutic values of Ginger wine using different strains of Yeast. [Student Project Report]

Gargi, Upadhayay (2017) Studies on Nutritional Evalution of Sprouted Amaranth and Formulation of Cookies. [Student Project Report] (Submitted)

Gaurav Kant, Pachauri (2014) Enhancement of Nutrients and reduction of anti-nutrients in Moringa leaf biomass by bioprocess techniques. [Student Project Report] (Submitted)

Girish, M. P. (2008) Nutritional and Therapeutic properties of Garcinia gummi-gutti Wine. [Student Project Report]

Haripriya, C. (2016) Standardisation of Multipurpose Fortified Flour for Targeted People. [Student Project Report] (Submitted)

Harshitha, H. (2022) Effect of Bran Removal on Nutritional and Nutraceutical Properties. [Student Project Report] (Submitted)

Hebina Babu, K. T. (2012) Quality Assessment of Debittered Moringa oleifera seed flour. [Student Project Report] (Submitted)

Hegde, Ujwal (2007) Bioavailability of Iron and Zinc from Soya Protein Matrix. [Student Project Report]

Jayashree, R (2024) Storage Study Of Bioactive Enriched Refined Wheat Flour with Onion Peel. [Student Project Report] (Submitted)

Joglekar Navanit, Vishnupant (1977) Nutritive value of sorghum. [Student Project Report] (Submitted)

Kumar, Ajay (2006) Dietary Patterns Related to Obesity. [Student Project Report]

Lakshmi, Gollakota (1976) Study of some nutritional effects of capsaicin. [Student Project Report] (Submitted)

Madhumitha, M. (2024) Characterization of nutraceutical and functional properties of Indian Jujube(Ziziphus mauritiana) and its value added products. [Student Project Report] (Submitted)

Madiha Anjum, J. K. (2022) Nutritional and nutraceutical composition of post- harvest waste from selected cruciferous vegetables. [Student Project Report] (Submitted)

Manasa, M. (2015) Effect of Processing on Dephytinisation of Sesame (sesamum indicum) and its Effect on the Bioaccessibility of Minerals. [Student Project Report] (Submitted)

Manju, Joseph (2007) Quality Characteristics of Decorticated Brown and White Finger Millet. [Student Project Report]

Megh, Sutaria (2015) Wheat Germ Processing and Its Biological Characterization for Application in Food Products. [Student Project Report] (Submitted)

Minu, M. (2017) Nutritional evaluation of Moringa oleifera leaf and seed protein. [Student Project Report] (Submitted)

Monika, S. (2017) Development and nutritional analysis of flavored milk and tutti frutti using banana pseudostem. [Student Project Report] (Submitted)

Mr, Amit (2012) Effect of processing on physico-chemical and nutritional properties of sorghum semolina. [Student Project Report] (Submitted)

Ms., Chetana (2008) Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product. [Student Project Report] (Submitted)

Ms., Simmi (2013) Changes inpolyphenols and peroxidasecharacteristics in green gram(Vigna radiata)during germination. [Student Project Report] (Submitted)

Muhammed Nifin, T. P. (2024) Effect of germination on foxtail millet flour characteristics. [Student Project Report] (Submitted)

Neha, Nigar (2018) Development of Quinoa Enriched Chapatti Flour. [Student Project Report] (Submitted)

Nibha, Kumari (2011) Grain Amaranthus: An Overview. [Student Project Report] (Submitted)

Nischitha, M (2023) Comparative evaluation of nutritional parameters of millet and malt health mixes. [Student Project Report] (Submitted)

Nitin Prakash, Aladakatti (2018) Composition, Processing and Nutritional Properties of Teff. [Student Project Report] (Submitted)

Pooja, B.U. (2020) A brief report on nutritional quality and cost of gluten-free products in Indian market. [Student Project Report] (Submitted)

Priyadarshini, S. (2012) Fortification of Fruit and Cereal Bars. [Student Project Report] (Submitted)

Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)

Priyanka, Uday (2009) The Evaluation of Micro algal Biomass and their Products for Vitamin B12 and other Nutraceutically Important Compounds. [Student Project Report]

Rai, Amit Kumar (2007) Nutritional and Therapeutic properties of Garcinia wine. [Student Project Report]

Rajesh, Kumar (2024) Studies on Safety and Bioavailability of Basella Betalains and Fats in in vivo Mice Model. [Student Project Report] (Submitted)

Ramya, M. G. (2022) Effect of bran removal on nutritional and nutraceutical properties of little millet. [Student Project Report] (Submitted)

Rateesh, Krishnan (2007) Nutrient composition of finger millet seed coat and its usage in bakery products. [Student Project Report]

Ripan, Debnath (2014) Development Of Nutri Macrons with Improved Properties. [Student Project Report] (Submitted)

Rohit, Sharma (2011) Seabuckthorn (Hippophae rhamnoides L.): A critical appraisal. [Student Project Report] (Submitted)

Sahana, B. S (2023) Nutritional evaluation of plant based meat mimics. [Student Project Report] (Submitted)

Sakthishobana, K. (2011) Chemistry of Apple Pomace. [Student Project Report]

Salunke Pooja, Pundalik (2017) Nutritive and Therapeutic properties of Wheat Germ and its products. [Student Project Report] (Submitted)

Sandra Rose, Wilson (2024) Investigating the nutritional and functional Properties of Padina gymnospora collected from different geographical locations of Indian coastal line. [Student Project Report] (Submitted)

Sayali, Dilip Pande (2015) Utilization and Processing of Whole Grains for Developement of Nutritious Flours. [Student Project Report] (Submitted)

Shambhu Prasad, G. A. (2011) Folic Acid Content in Commercial Coriander (Coriandrum sativum L.) Varieties and Callus Cultures. [Student Project Report]

Sharath Chandra, K. C. (2019) Impact of ancient grains-mix on the nutritional composition of bakery products. [Student Project Report] (Submitted)

Shruthi, B. S. (2012) Studies on oxidative enzymes and bioactive compounds from green gram. [Student Project Report] (Submitted)

Shruthi, H. N (2010) Studies on the bioavailability of trace minerals from food grains. [Student Project Report]

Shruthi, S. M. (2019) Studies on the compositional analysis of micronutrient rich beverage. [Student Project Report] (Submitted)

Siddabattula, Lahari (2023) Effect of roasting on nutritional quality of barnyard millet and development of value added product. [Student Project Report] (Submitted)

Sravanthi, K. (2009) Studies on Changes in Properties of Proteins and other Biomolecules during Formation of Dough from Wheat Flour. [Student Project Report]

Sreedhara, S. A. (1983) Nutritional studies in relation to growth promoters on lactobacillus acidophilus. [Student Project Report] (Submitted)

Sridevi, J. (2008) Development of Idli Batter Starter Cultures and Evaluation of Idlis for Nutritional, Textural and Sensory Quality. [Student Project Report]

Srijana, M. Shekar (2016) Impact of Calorie Restriction on expression levels of apoptotic and inflammatory genes in cells. [Student Project Report] (Submitted)

Sumeet, Kaur (2008) Preparation and Study of the Nutritional Properties of Cereal Flakes with special reference to Oat Flakes. [Student Project Report]

Sunaina, B.S. (2006) Nutritional aspects of Biotransformed Rice. [Student Project Report]

Sunil Kumar, K. (2019) Iron Fortified Wheat Based Noodles. [Student Project Report] (Submitted)

Supriya, T. (2016) Packaging of broccoli in Ready to Eat (RTE) product and evaluating its nutritional quality during storage. [Student Project Report] (Submitted)

Sushma, W. Eipeson (2007) Bioaccessibility of Selected Minerals in Processed Food Grains. [Student Project Report]

Thashrifa, M. A. (2022) Valorization of legume byproduct: Evaluation of chemical, nutritional profile and functional characterization. [Student Project Report] (Submitted)

Thiviya Priyaa, P. (2022) Effect of processed buckwheat groats on the nutrient contents and quality characteristics of Belgian waffles. [Student Project Report] (Submitted)

Varsha, M (2006) Development of neutraceutical confection. [Student Project Report]

Vasudeva, S. N. (2023) Assessing thermostability and nutritional characteristics of multi-sourced edible oil: Evaluating product safety and standard parameters. [Student Project Report] (Submitted)

Venkatrao, N. (2008) Investigations on Nutraceutical, Physical and Textural Qualities of Differently Processed Biotransformed Rice. [Student Project Report]

Vidhi Mandoth, V (2023) Nutritional analysis of fruit juice in presence of spice flavours. [Student Project Report] (Submitted)

Vignesh Kumar, S. (2011) Preparation and Characterization of Polymer Based Nanoencapsules Loaded with Lutein to Improve its Stability and Bioavailability. [Student Project Report]

Vijayalakshmi, G. (2020) Preparation of Calcium and protein rich Cornflakes. [Student Project Report] (Submitted)

Vijeth Kumar, L. A. (2017) Proximate Analysis Of Kulattha Yusha. [Student Project Report] (Submitted)

Viswa Janani, V. (2010) Evaluation of the Biologically Active Properties of Seed Coat Phenolics from Pigeon Pea (Cajanus Cajan). [Student Project Report]