Items where Subject is "600 Technology > 08 Food technology > 19 Lipids-oils/fats"

A

Abdul Aziz, Thiam (1979) Studies on groundnut (Arachis hypogaea) processing and utilization for edible purposes. [Student Project Report] (Submitted)

Abhimanyu, Singh and Umesh Hebbar, H. (2024) Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties. Journal of Food Process Engineering, 47. e14728. ISSN ISSN:1745-4530

Achaya, K. T. (1980) Chemistry and technology of fats. Journal of Food Science and Technology, 17 (1/2). 43-48, 101 ref..

Achaya, K. T. (1984) Fats in our food. Indian Food Industry, 3 (1). pp. 13-16.

Achaya, K. T. (1979) Pattern of fat intake in developing countries. Indian Journal of Nutrition and Dietetics, 16 (6). 215-218; 6 ref..

Achaya, K. T. (1982) Three fat filled decades. Journal of the Oil Technologists' Association of India, 14 (1). 21-27, 69 ref..

Achaya, K. T. (1978) Visible and invisible fat consumption in India, and the influence of region, income and age. 1. Availability and consumption of visible fat. Indian Journal of Nutrition and Dietetics, 15 (4). 120-127; 7 ref..

Achaya, K. T. (1978) Visible and invisible fat consumption in India, and the influence of region, income and age. 2. Invisible fat intakes. Indian Journal of Nutrition and Dietetics, 15 (5). 149-153; 7 ref..

Achaya, K. T. (1978) Visible and invisible fat consumption in India, and the influence of region, income and age. III. Quality of the fat consumed. Indian Journal of Nutrition and Dietetics, 15 (6). 181-191; 17 ref..

Achaya, K. T. and Chakrabarthy, M. M. (1980) Chemicals based on castor oil and other oils - a seminar. Journal of Scientific and Industrial Research, 39. pp. 69-72.

Adegoke, G. O. and Gopala Krishna, A. G. (1998) Extraction and identification of antioxidants from the spice Aframomum danielli. Journal of the American Oil Chemists' Society, 75 (8). 1047-1052, 26 ref..

Adegoke, G. O. and Kumar, M. V. and Sambaiah, K. and Lokesh, B. R. (1998) Inhibitory effect of Garcinia kola on lipid peroxidation in rat liver homogenate. Indian Journal of Experimental Biology, 36 (9). pp. 907-10. ISSN 0019-5189

Afia, Misbah (2010) Effect of Deep Frying on the Oil Quality with Special Reference to Natural Antioxidant Content. [Student Project Report]

Aishwarya, Mishra (2021) Analysis of Formulated Oils and Its Product Development. [Student Project Report] (Submitted)

Aishwarya, Mishra (2021) Modification of vegetable oil. Masters thesis, Central Food Technological Research Institute.

Aishwarya, Praveen and Veeranna, H. and Nagarajan, S. and Matche, R. S. and Sachin, R. Chaudhari (2024) Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life. Food Chemistry, 461. p. 140839.

Aiyar, A. S. and Prema, F. and Sreenivasan, A. (1964) Lipid metabolism in liver injury causedby carbon tetrachloride in the rat. Biochemical Journal, 90. pp. 558-573.

Ajit Singh, Bhatnagar (2014) Studies on Processing of Oil and Extraction of Bioactive Molecules from Indian Niger Seeds (Guizotia abyssinica (L.f.) Cass.). PhD thesis, University of Mysore.

Akankhya, Patro (2023) A characterization of triacylglycerol isomers in plant-based oils. [Student Project Report] (Submitted)

Alfiya, Nizar (2023) Profiling of virgin coconut oil by H NMR spectroscopy. [Student Project Report] (Submitted)

Amit, K. Das and Baby Latha, R. and Pavithra, A. S. and Sakina, Khatoon (2013) Thermal degradation of groundnut oil during continuous and intermittent frying. Journal of Food Science and Technology, 50 (6). pp. 1186-1192. ISSN 0022-1155

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. Journal of Food Science and Technology, 52 (6). pp. 3701-3710.

Amit Kumar, Rai and Jini, R. and Swapna, H. C. and Sachindra, N. M. and Bhaskar, N. and Baskaran, V. (2011) Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products. Journal of Aquatic Food Product Technology, 20 (1). pp. 32-44. ISSN ISSN: 1049-8850

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Baskaran, V. (2012) Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component Of Selected Indian Marine Fishes. Journal of Food Biochemistry (36). pp. 441-448. ISSN 1745-4514

Amrutha Kala, A. L. (2013) Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles. International Journal of Dairy Technology, 66. pp. 1-6.

Amrutha Kala, A. L. (2012) cis-, trans- and Saturated Fatty Acids in Selected Hydrogenated and Refined Vegetable Oils in the Indian Market. Journal of the American Oil Chemists' Society, 89 (10). pp. 1813-1821. ISSN 0003-021X

Amrutha Kala, A. L. and Vishal, Joshi and Gurudutt, K. N. (2012) Effect of heating oils and fats in containers of different materials on their trans fatty acid content. Journal of the Science of Food and Agriculture, 92. pp. 2227-2233. ISSN 0022-5142

Anahas, A. (2010) Collection and Screening of Microalgae for Lipid Content. [Student Project Report]

Ananda, H. (2006) Enrichment of Ghee with Linoleic Acid by Biotechnological Approach. [Student Project Report]

Ananya, Das (2012) Development of low / no trans fat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Ananya, Das (2011) Present Scenario of Trans Fats and Solid Fats in Traditional and Processed Foods. [Student Project Report] (Submitted)

Anikisetty, Maheswaraiah (2018) Physiological significance of Diacylglycerol (DAG) oil and its metabolism. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Anil Kumar, H. G. and Khatoon, S. and Prabhakar, D. S. and Gopala Krishna, A. G. (2006) Effect of cooking of rice bran on the quality of extracted oil. Journal of Food Lipids, 13 (4). pp. 341-353.

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

Anisha Mohanan, P. V. (2017) Effect of wheat germ oil concentrates on serum proteins of high fat fed mice. [Student Project Report] (Submitted)

Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.

Anmol Anthony, Hans (2024) Elucidation and quantification of carotenoids (β-carotene) in ghee. [Student Project Report] (Submitted)

Anoosha, K. (2015) Studies on milling of Chia (Salvia hispanica L.) seeds and determination of physicochemical properties. [Student Project Report] (Submitted)

Anu, Titus (2023) Development and characterization of safflower oil incorporated PLA films for food packaging applications. Masters thesis, Central Food Technological Research Institute.

Anushree, G. V. (2020) Formulation and characterization of flavored virgin coconut oil shots. [Student Project Report] (Submitted)

Anvit Sampath, Rao (2024) Utilization of adsorbent technique for enhancement of refrying oil quality of cooking oil in frybread preparation. [Student Project Report] (Submitted)

Aparoopa, T. (2011) Preparation of microencapsulated spray dried powder of garden cress(Lepidium sativum) seed oil. [Student Project Report]

Appaiah, K. M. and Sreenivasa, M. A. (1997) Detection of polychlorinated biphenyls in fats. Journal of Food Science and Technology, 34 (1). 61-62, 13 ref..

Appaiah, K. M. and Sreenivasa, M. A. and Kapur, O. P. and Nagaraja, K. V. (1985) Laboratory studies on the effect of refining of groundnut oil on sumithion residues. Journal of Food Science and Technology, 22 (6). 419-420, 9 ref..

Arati, Prava Moharana (2012) Development of trans -free Nutra-shortening utilizing forest seed fats. [Student Project Report] (Submitted)

Arjun, H.R (2008) Synthesis of Glycerides of short and medium chain fatty acids. [Student Project Report]

Arumughan, C. and Bhat, K. K. and Sen, D. P. (1984) Evaluation of some chemical methods for the measurement of the progress of oxidative deterioration in edible oils. Journal of Food Science and Technology, 21 (6). 395-399, 9 ref.. ISSN 0022-1155

Aruna, P (2019) Fractionation of pomegranate seeds for oil and its utilization in the development of value added products. Doctoral thesis, Academy of Scientific and Innovative Research.

Aruna, Pamisetty and Singh, R. P. (2023) Blending of edible oils with Pomegranate seed oil- An approach to improve the quality by incorporating ω-5 fatty acid. Indian Journal of Traditional Knowledge, 22 (3). pp. 594-603.

Arvind, Mishra (1998) Studies on rice bran oil. Doctoral thesis, Central Food Technological Research Institute.

Arvind, Mishra and Gopalakrishna, A. G. and Prabhakar, J. V. (1988) Factors affecting refining losses in rice (Oryza sativa L.) bran oil. Journal of the American Oil Chemist's Society, 65 (10). pp. 1605-1609.

Arya, M. (2005) Efficacy of green coffee conserve against oxidative rancidity of sunflower oil. [Student Project Report] (Submitted)

Ashish Kumar, Tiwary (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Coconut Oil. [Student Project Report]

Asmita, Saha (2024) Assessing thermostability of multi-sourced edible oil: evaluating the formation of trans-fatty acids and glycidyl esters. [Student Project Report] (Submitted)

Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.

B

Baby Latha, R. (2014) Physical, Chemical and Biological Characteristics of Rice Bran Oil During Heating and Reheating Cycles. PhD thesis, University of Mysore.

Baby Latha, R. and Dr., Nasirullah (2013) Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying. Current Nutrition & Food Science, 9 (2). pp. 144-150.

Baby Latha, R. and Dr., Nasirullah (2014) Physico-chemical changes in rice bran oil during heating at frying temperature. Journal of Food Science and Technology, 51 (2). pp. 335-340. ISSN 0022-1155

Bains, G. S. and Bhatia, D. S. (1953) Effect of moisture on the activity of oat lipase in the olive oil substrate system. Science and Culture, 18. pp. 387-388.

Balakrishnan, P. S. (1989) Boosting edible oil output stabilization of rice bran vital. Oils and Oilseeds Journal, 32 (4-6). pp. 54-55.

Balasubrahmanyam, N. and Rashid Naik, H. (1993) Packaging and storage studies of niger seed oil (Guizotia abyssinica). Indian Food Packer, 47 (5). pp. 19-35.

Baldev, Raj. and Kumar, K. R. and Nagappan, A. (1989) Evaluation of flexible packages to contain mustard oil. Journal of Food Science and Technology, 26 (2). pp. 59-63.

Balu, V. and Krishnamurthy, M. N. (1955) Tobacco seed oil. Oils and Oilseeds Journal, 8 (3). pp. 14-15.

Baraiya, R. G (1991) Sesalmolin as an antioxidant for refined vegetable oil. [Student Project Report] (Submitted)

Basappa, S. C. and Sreenivasa Murthy, V. (1979) Decontamination of groundnut oil from aflatoxin by adsorption-cum-filtration. Indian Journal of Technology, 17 (11). 440-441, 7 ref..

Basappa, S. C. and Sreenivasa Murthy, V. (1977) State of aflatoxin in groundnut oil. Journal of Food Science and Technology, India, 14 (2). 57-60, 5 ref..

Behera, S. and Indumathi, K. and Mahadevamma, S. and Sudha, M. L. (2013) Oil cakes – a by-product of agriculture industry as a fortificant in bakery products. International Journal of Food Sciences and Nutrition, 64 (7). pp. 806-814. ISSN 0963-7486

Behera, Sushmita and Nagarajan, S. and Jagan Mohan Rao, L. (2004) Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry, 87. pp. 25-29. ISSN 0308-8146

Berry, S. K. and Sehgal, R. C. and Kalra, C. L. (1999) Comparative oil uptake by potato chips during frying under different conditions. Journal of Food Science and Technology, 36 (6). 519-521, 15 ref.. ISSN 0022-1155

Bhagya, S. and Srinivas, H. (1992) Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality. Food Chemistry, 44 (2). 123-125, 11 ref..

Bharat Singh, Irom (2019) Studies On Development Of Omega-3 Fatty Acids Enriched Halwa, A Traditional Indian Confection. [Student Project Report] (Submitted)

Bhaskar, N. and Hosakawa, M. and Miyashita, K. (2004) Growth inhibition of human pro-myelocytic leukemia (HL-60) cells by lipid extracts of marine alga Sargassum marginatum (Fucales, Phaeophyta) harvested off Goa (west coast of India) with special reference to fatty acid composition. Indian Journal of Marine Sciences, 33 (4). pp. 355-360.

Bhaskar, N. and Kazuo, Miyashita (2005) Lipid composition of Padina tetrastomatica (Dictyotales, Phaeophyta), a brown seaweed of the west coast of India. Indian Journal of Fisheries, 52 (3). pp. 263-268.

Bhaskar, N. and Masashi, Hosakawa and Yasui, Y. (2007) Chemopreventive Effects of Conjugated Linolenic Acids (CLN) Occurring in Plant Seed Oils. Current Nutrition and Food Science, 3. pp. 309-318.

Bhaskar, N. and Swapna, H. C. and Hemavathi, D. (2012) Lipid class and fatty acid composition of meat and nonmeat components of selected seafoods. Indian Journal of Fisheries, 59 (1). pp. 133-139.

Bhaskar, Narayan and Kazuo, Miyashita and Masashi, Hosakawa (2006) Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review. Food Reviews International, 22. pp. 291-307.

Bhaskaragoud, G. and Pallavi, Chatterjee and Suresh Kumar, G. (2020) Effect of oryzanol concentrate on hypolipidemic properties and antioxidant enzymes of liver in high fat fed and low STZ induced-male Wistar rats. Biomedicine, 40 (1). pp. 25-31.

Bhatia, D. S. and Rao, B. Y. (1959) Storage of vegetable oils and fats in containers - A review. Indian Oilseeds Journal, 3. pp. 144-148.

Bhatia, I. S. (1952) Effect of cooking upon the vitamin A content of ghee. Bulletin of Central Food Technological Research Institute, 2. pp. 72-74.

Bhatnagar, A. S. and Gopala Krishna, A. G. (2013) Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils. Grasas Y Aceites, 64 (5). pp. 537-545.

Bhatnagar, A. S. and Prabhakar, D. S. and Prasanth Kumar, P. K. and Raja Rajan, R. G. and Gopala Krishna, A. G. (2014) Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran. LWT - Food Science and Technology(), 58 (1). pp. 306-311.

Bhatnagar, A. S. and Gopala Krishna, A. G. (2009) Nutraceuticals in Sesame Seeds and Oil —A Review. Beverage and Food World, 19.

Bhatnagar, A. S. and Prasanth Kumar, P. K. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. Journal of the American Oil Chemists Society, 86. pp. 991-999.

Bhosle Balaji Marot, Rao (2002) Separation of free fatty acids from triglycerides. Masters thesis, Central Food Technological Research Institute.

Bhosle, B. M. and Subramanian, R. and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107. pp. 746-753.

Bhuvaneswaran, C. and Kapur, O. P. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using an adequate diet. Food Science, 12. pp. 182-184.

Bhuvaneswaran, C. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using a low-protein diet. Food Science, 12. pp. 185-187.

Biranchi, Bebarta (2012) Preparation of Nutritionally Superior Fats by Lipase Esterification. [Student Project Report] (Submitted)

Biranchi, Bebarta and Jhansi, M. and Pranitha, K. and Yella Reddy, S. (2013) Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chemistry, 136 . pp. 889-894.

Booma, K (1988) Functional properties of total proteins and major protein fraction from sesame seed, sunflower seed and safflower seed. Masters thesis, Central Food Technological Reseach Institute.

Bose, S. M. and Subrahmanyan, V. (1952) Mode of development of peroxides and attendant changes in vegetable oils on storage. Annals of Biochemistry and Experimental Medicine, 12. pp. 111-114.

Bose, S. M. and Subrahmanyan, V. (1953) Suitability of peroxide-test as a measure of rancidity in fats and oils. Bulletin of Central Food Technological Research Institute, 2. pp. 151-152.

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.

C

Chandrashekar, A. and Mamatha, B. S. and Baskaran, V. (2009) Lutein content of selected Indian vegetables and vegetable oils determined by HPLC. Journal of Food Composition and Analysis (22). pp. 632-636. ISSN 0889-1575

Chetana, R. and Bhavana, K. P. and Baby Latha, R. and Geetha, V. and Suresh Kumar, G. (2019) Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56 (6). pp. 3117-3125. ISSN 0022-1155

Cinchana, S. (2022) Development of inulin / bio-calcium enriched bi-phasic gel systems: Structural characterization and their application as fat-replacer. [Student Project Report] (Submitted)

D

Dr., Sakina Khatoon (2000) Semi-solid fat by interesterification of red palm oil with other vegetable oils. Journal of Food Lipids, 7 (2). 83-93, 31 ref..

Daniel, Vijay Rajan (2010) Physical Methods of Oil Extraction from Corn Germ obtained by Dry Milling. [Student Project Report]

Debnath, Sukumar and Rastogi, N. K. and Gopala Krishna, A. G. and Lokesh, B. R. (2009) Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT - Food Science and Technology, 42 (6). pp. 1054-1058. ISSN 0023-6438

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

Denny Joseph, K.M. and Dr., Muralidhara (2014) Neuroprotective efficacy of a combination of fish oil and ferulic acid against 3-nitropropionic acid-induced oxidative stress and neurotoxicity in rats: behavioural and biochemical evidence. Applied Physiology Nutrition and Metabolism, 39. pp. 487-496. ISSN :

Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.

Devasenapathi, I. (2018) Extraction and purification of aromatic turmerone from CRTO (Curcumin Removed Turmeric Oleoresin) and fortification of edible oil for improved thermostability. [Student Project Report] (Submitted)

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

Dhanushsree, A. (2024) Analysis of oils and fats for quality assurance. [Student Project Report] (Submitted)

Dhruv, Arora (2017) Studies on blending of some commercial oils with chia oil. [Student Project Report] (Submitted)

Diptipratik, Pani (2011) Quality Characteristics of Expeller Pressed Safflower Oil and Hexane Extracted Safflower Oil. [Student Project Report]

Divya, N. (2015) Effect of Dietary Ghee on Rats with a Focus on Risk Factor Indicators for Cardiovascular Diseases. Doctoral thesis, Central Food Technological Research Institute.

Divya, N. and Lokesh, B. R. (2015) Dietary anhydrous milk fat depletes essential fatty acids in wistar rats which can be corrected by blending with linoleic acid rich sunflower oil. Indian Journal of Dairy Science, 68 (1). pp. 20-27.

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Diwakar, B. T. and Dutta, P. K. and Lokesh, B. R. and Akhilender Naidu, K. (2008) Bio-availability and metabolism of n-3 fatty acid rich garden cress (Lepidium sativum) seed oil in albino rats. Prostaglandins Leukotrienes and Essential Fatty Acids, 78 (2). pp. 123-130.

Diwakar , B. T. (2011) Studies on Immunomodulatory Effects of ω-3 Fatty Acid rich Garden Cress Oil in Animal Model. PhD thesis, University of Mysore.

Diwakar, B. T. and Lokesh, B. R. and Akhilender Naidu, K. (2011) Modulatory effect of α-linolenic acid-rich garden cress (Lepidium sativum L.) seed oil on inflammatory mediators in adult albino rats. British Journal of Nutrition, 106 (4). pp. 530-539. ISSN 0007-1145

Dr., Nasirullah (2004) Irradiation Bleaching of Palm Oil, Palmolein, and Palm Stearin. Journal of the American Oil Chemists' Society, 81 (5). pp. 517-518.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. Journal of Lipid Science & Technology, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. (2009) Storage Stability of Sunflower Oil with Added Natural Antioxidant Concentrate from Sesame Seed Oil. Journal of Oleo Science, 58 (9 ). pp. 453-459.

Dr., Nasirullah and Marry, S. R. J. and Shariff, R. (2013) Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products. Grasas y Aceites, 64 (1). pp. 36-40.

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

Dr., Nasirullah and Ramanatham, G. (2002) A unistep deodorization and deacidification technique for physical refining of heat sensitive vegetable oils. JOTAI, 34 (2). pp. 57-62.

Dr., Nasirullah and Rizwan, Shariff and Umesha Shankara, Shetty and Yella Reddy, S. (2010) Development of chemically interesterified healthy coconut oil blends. International Journal of Food Science and Technology, 45. pp. 1395-1402.

Dr., Nasirullah and Saramandal, C. V. and Gopalakrishna, A. G. (1998) Changes in repeatedly heated oils during deep fat frying. The Journal of the Oil Technologists' Association of India, 30 (1). pp. 10-13.

Dr., Nasirullah and Sharma, S. and Krishnamurthy, M. N. (1999) Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats). Journal of Food Science and Technology, 36 (2). 133-135, 7 ref.. ISSN 0022-1155

Dr., Nasirullah and Sukumar, Debnath and Varsha, Bhargava (2009) A new approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products. Journal of Food Science and Technology, 46 (4). pp. 374-376.

Dr., Nasirullah (2001) Development of deep frying edible vegetable oils. Journal of Food Lipids, 8 (4). 295-304, 13 ref..

Dube, R. (1984) Trends in usage of shortenings and surfactants in bread making. Masters thesis, Central Food Technological Research Institute.

Dwarakanath, C. T. and Sreenivasamurthy, V. and Parpia, H. A. B. (1969) Aflatoxin in Indian peanut oil. Journal of Food Science and Technology (Mysore), 6 (2). 107-109, 6 ref..

E

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. (2005) Fatty acid composition of oil from three Mucuna bean varieties from Nigeria - A short report. Polish Journal of Food and Nutrition Sciences, 14/55. pp. 151-152.

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. (2005) Preliminary Evaluation of Oils Extracted from Seeds of Under-utilized Tropical Plants. Journal of the Oil Technologists' Association of India, 37 (1). pp. 3-6.

F

Farha, M. (2005) Synthesis of Structured Lipids by Interesterification. [Student Project Report]

G

Ganesan, V. and Prabhakara Rao, P. G. and Venkateswaran, G. (2017) Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15. BioMed Research International. pp. 1-9.

Ganesan, V. and Venkateswaran, G. (2014) Production and Enhancement of Omega-3 Fatty Acid from Mortierella alpina CFR-GV15: Its Food and Therapeutic Application. BioMed Research International. pp. 1-9.

George, G. and Bhat, K. K. and Murti, I. A. S. and Sen, D. P. (1986) Hypolipidaemic effect of walnut (Juglans regia) kernel and its oil in rats. Fett Wissenschaft Technologie, 88 (6). 238-243, 30 ref..

George, G. and Sen, D. P. (1983) Preparation of vanaspati-like plastic fat by interesterification. Journal of the Oil Technologists' Association of India, 15 (3). 46-51, 15 ref..

George, G. and Sen, D. P. (1985) Salt mixture and in vivo digestibility of groundnut oil in rats. Fette Seifen Anstrichmittel, 87 (5). 194-196, 12 ref..

George, G. and Sen, D. P. (1985) Stability of interesterified fats. Fette Seifen Anstrichmittel, 87 (3). 99-102, 10 ref..

George, Grace (1979) Modification of fats and oils and their evaluation. Doctoral thesis, Central Food Technological Research Institute.

Giddappa, Nagendrappa. and Subramanya Raj Urs, S. and Rajalakshmi, S. (1998) Chloramine T with iodine: A new reagent to determine the iodine value of edible oils. Journal of the American Oil Chemists Society, 75 (9). pp. 1219-1221.

Giridhar, N. and Krishnamurthy, G. V. (1977) Studies on aflatoxin content of groundnut oil in A.P. with reference to climatic conditions and seasonal variations. Journal of Food Science and Technology, 14. pp. 84-85. ISSN 0022-1155

Gopala Krishna, A. G. (2012) Coconut oil: science, technology, and applications. Inform , 23 (6). pp. 396-399.

Gopala Krishna, A. G. (2013) Rice bran oil: nature’s healthful oil. INFORM, 24 (4). pp. 261-265.

Gopala Krishna, A. G. (1988) Studies on influence of components of foods on autoxidation of lipids. Doctoral thesis, Central Food Technological Research Institute.

Gopala Krishna, A. G. and Bhatnagar, A. S. and Prabhakar, D. S. and Anil Kumar, H. G. and Prasanth Kumar, P. K. (2011) Use of Low Temperature for the Production of Superior Quality Rice Bran Oil. Journal of Lipid Science and Technology, 43 (3). pp. 102-110.

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils. Journal of the American Oil Chemists' Society, 83 (12). 999-1005 ; 8 ref..

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Study on the composition of rice bran oil and its higher free fatty acids value. Journal of the American Oil Chemists' Society, 83 (2). pp. 117-120.

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Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Packaging Of Vanaspati in Low Tin Coated Cans and Cans with Lacquered Black Plate Components. Journal of Food Science and Technology (India), 30 (3). pp. 192-195.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Studies on the Suitability of Used Tinplate Container for Packing Groundnut Oil. Journal of Food Science and Technology (India), 30 (3). pp. 180-182.

Grace, George (1999) Behavior of vegetable oils in biscuit formulation. [Student Project Report] (Submitted)

Grace, George and Sen, D. P. (1978) Cholesterol content of sardine oil. Journal of the Oil Technologists' Association of India, 10 (3). 137-138, 10 ref..

Grace, George and Sen, D. P. (1983) Use of interesterified fats in food preparations. Indian Journal of Nutrition and Dietetics, 20 (5). 163-172, 5 ref..

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Haridas Rao, P. (1990) Recent developments in the use of shortenings and surfactants in breadmaking. Indian Food Industry, 9 (3). 28-32, 21 ref..

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Hariharan, K. and Raina, P. L. (1993) Influence of long term feeding of palm oil on the lipid composition of perirenal adipose tissue in rats. Die Nahrung, 37 (4). pp. 374-9. ISSN 0027-769X

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Hemanth, K. A. (2024) Development of functional oleogels with hemp seed oil using a binary gelator system and its application as partial fat replacer in chocolate. [Student Project Report] (Submitted)

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Hemavathy, J. and Prabhakar, J. V. (1987) Lipids composition of rice (Oryza sativa L.) bran. Journal of the American Oil Chemists' Society, 64 (7). 1016-1019, 23 ref..

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1987) Composition of polar lipids of Alphonso mango (Mangifera indica) kernel. Journal of Food Science, 52 (3). pp. 833-834.

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1988) Drying and storage behaviour of mango (Mangifera indica) seeds and composition of kernel fat. ASEAN Food Journal, 4 (2). pp. 59-63.

Hitarthi, More (2024) Process optimization for production of black garlic infused oil and oleogel. [Student Project Report] (Submitted)

Horii, Naoto and Arato, Shingo and Narayan, Bhaskar and Hosokawa, Masashi (2007) Occurrence of Conjugated Cyclopropanoid Acid in Purified Fish Oil. Journal of the American Oil Chemists Society, 84 (8). pp. 749-754.

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Indira, T. N. (1996) Deep-fat-frying characteristics of urd vada in a model system. Journal of Food Science and Technology, 33 (2). 133-137, 26 ref.. ISSN 0022-1155

Indira, T. N. and Baby Latha, R. and Maya, Prakash (1999) Kinetics of deep-fat-frying of a composite product. Journal of Food Science and Technology, 36 (4). 310-315, 15 ref.. ISSN 0022-1155

Indira, T. N. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Suvendu, Bhattacharya (2000) Water degumming of rice bran oil:a response surface approach. Journal of Food Engineering, 43 (2). 83-90, 27 ref..

Iyappan, R. and Anitha, Vijayakumar and Ramya, V. and Ram, Rajasekharan (2018) Arabidopsis serine/threonine/ tyrosine protein kinase phosphorylates oil body proteins that regulate oil content in the seeds. Scientific Reports, 8 (1154). pp. 1-14.

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Jacob, Z. (1988) Selective medium for the production of lipids by Rhodotorula gracilis CFR-1. Journal of Food Science and Technology, 25 (6). pp. 373-374. ISSN 0022-1155

Jacob, Z. (1992) Yeast Lipids: Extraction, Quality Analysis, and Acceptability. Critical Reviews in Biotechnology, 12 (5/6). pp. 463-491.

Jacob, Z. (1993) Yeast lipid biotechnology. Advances in Applied Microbiology, 39. pp. 185-212. ISSN 0065-2164

Jaidev, Gurudev (1987) Fumigant residues on oil seeds and food grains. Masters thesis, Central Food Technological Research Institution.

Jamadagni, Khandige (1990) Studies on the recovery of cocoa butter from low grade cocoa beans. [Student Project Report] (Submitted)

Jeena, Samuel (2003) Recent developments in fats and oils for bakery applications. Masters thesis, Central Food Technological Research Institute.

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

Jeyarani, T. and Imtiyaj Khan, Mohammad and Sakina, Khatoon (2009) Trans-free plastic shortenings from coconut stearin and palm stearin blends. Food Chemistry, 114 (1). pp. 270-275. ISSN 0308-8146

Jeyarani, T. and Yella Reddy, S. (2010) Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend. Food Chemistry, 123. pp. 249-253.

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

Jeyarani, T. and Yella Reddy, S. (2005) Physicochemical Evaluation Of Vanaspati Marketed In India. Journal of Food Lipids, 12 (3). pp. 232-242.

Jhansi rani, M. (2012) Nutritionally Superior Speciality Structured Fats from Vegetable Oils or Fats by Lipase Esterification. [Student Project Report] (Submitted)

Jisha, George (2012) Extraction and analysis of palm kernel oil and study of edible oil characteristics. [Student Project Report] (Submitted)

Jissy, K. Jacob (1998) Effect of fats on cookie quality. [Student Project Report] (Submitted)

Jitha, K. K. (1998) Use of rice bran oil in snack foods. [Student Project Report] (Submitted)

Joe, B and Lokesh, B. R. (1997) Prophylactic and therapeutic effects of n-3 polyunsaturated fatty acids,capsaicin, and curcumin on adjuvant induced arthritis in rats. Journal of Nutritional Biochemistry, 8. pp. 397-407.

Jyoti, Lavania (2023) Solvent resistant nanofiltration membranes for processing rice bran oil. Doctoral thesis, Central Food Technological Research Institute.

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Kanjilal, S. and Shanker, K. S. and Rao, B. V. S .K. and Indrani, D. (2016) Application of low calorie hypocholesterolemic structured lipid as potential bakery fat. International Food Research Journal, 23 (2). pp. 854-859.

Kantharaj Urs, M. and Sahasrabudhe, M. R. and Bhatia, D. S. and Natarajan, C. P. (1953) Studies on the storage behaviour of mustard and groundnut oils in galvanized iron containers. Bulletin of Central Food Technological Research Institute, 3 (1). pp. 17-18.

Kapur, N. S. and Srivastava, H. C. (1959) Storage and preservation of fatty foods. Food Science, 8. pp. 257-262.

Kapur, O. P. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Acute toxicity trials with vanaspathi containing ratanjot. Food Science, 12 (2). pp. 35-36.

Kapur, O. P. and Srinivasan, M. and Kalbag, S. S. and Subrahmanyan, V. (1963) Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent. Indian Journal of Technology, 1. pp. 292-294.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1960) Colouring of vanaspati with curcumin from turmeric. Current Science, 29. pp. 350-351.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) Simplified Baudouin test for detecting adulteration of ghee. Research and Industry, 4 (5). pp. 109-111.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1958) A modified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal of Scientific and Industrial Research, 17B. pp. 471-472.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) A simplified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal and Proceedings of the Institution of Chemists, 31 (4). pp. 177-179.

Karthik, P. (2016) Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsion and Spray-Freeze-Drying Techniques. Doctoral thesis, Academy of Scientific and Innovative Research.

Kasthuri Thilagam, R. (2016) Frying studies on selected blended edible oils. [Student Project Report] (Submitted)

Kavishree, S. and Hemavathy, J. and Lokesh, B. R. and Shashirekha, M. N. and Rajarathnam, S. (2008) Fat and fatty acids of Indian edible mushrooms. Food Chemistry, 106 (2). pp. 597-602.

Kavya, R. (2024) Extraction and Characterization of Oils and Fats from Different Varieties of Annatto Seeds. [Student Project Report] (Submitted)

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Ko Ko Gyi, U. (1978) Physico-chemical analysis of vanaspati of the Indian market. [Student Project Report] (Submitted)

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Kolli, Yashashwini (2023) Physicochemical Analysis Of Oils and Fats. [Student Project Report] (Submitted)

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Kowsalya Murthy, S. and Kantharaj Urs, M. (1979) Changes in lipids of bengalgram (Cicer arietinum) on heat processing. Journal of Food Science and Technology, India, 16 (3). 87-89, 8 ref..

Krishna, A. G. G. and Prabhakar, J. V. and Aitzetmuller, K. (1997) Tocopherol and fatty acid composition of some Indian pulses. Journal of the American Oil Chemists' Society, 74 (12). pp. 1603-1606.

Krishna, Nand. (1979) Fats and oils from microorganisms. Chemical Age of India, 30. pp. 717-726.

Krishna Murthy, R. G. and Raghunatha Rao, Y. K. (1957) Effect of drying of rice bran on oil extraction by ethyl alcohol. Bulletin of Central Food Technological Research Institute, 6. pp. 47-49.

Krishnamoorthy, E (2024) Impact of medium chain triglycerides- enriched edible oil expression of lipid metabolic regulators in c57bl/6j obese mice. [Student Project Report] (Submitted)

Krishnamurthy, M. N. and Chandrasekhara, N. (1983) Polar lipids of coconut. Journal of Food Science and Technology, 20 (5). 206-209, 18 ref..

Krishnamurthy, K. (1955) Winterized oils and their products. Bulletin of Central Food Technological Research Institute, 4. pp. 211-213.

Krishnamurthy, K. and Narayana Rao, M. (1955) Preparation of activated vegetable carbons for bleaching oils. Bulletin of Central Food Technological Research Institute, 4. pp. 208-209.

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 Pantulu, A. J. and Swaminathan, M. and Subrahmanyan, V. (1957) Studies on the stability of oils in pickles. Food Science, 6. pp. 133-135.

Krishnamurthy, K. and Swaminathan, M. (1956) A colorimetric method for the estimation of butylated hydroxyanisole in fats. Current Science, 25. pp. 16-17.

Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. (1955) Studies on the stability of winterized cottonseed oil. Bulletin of Central Food Technological Research Institute, 4. pp. 179-180.

Krishnamurthy, M. N. and Rajalakshmi, S. and Kapur, O. P. (1985) Detection of tricresyl phosphates and determination of tri-o-cresyl phosphate in edible oils. Journal of the Association of Official Analytical Chemists, 68 (6). 1074-1076, 10 ref..

Krishnamurthy, M. N. and Sudershan Rao, V. and Mallika, Sharma and Kapur, O. P (1983) Detection of animal fat (beef tallow) in vanaspati - a note. Indian Food Packer, 37 (6). 108-111, 7 ref..

Krishnamurthy, M. N. and Chandrasekhara, N. (1975) Changes in coconut lipids during desication. Journal of Food Science and Technology, India, 12 (4). 185-187, 10 ref..

Krithika, S. (2007) Frying performance of mixtures of palm oil and coconut oil fraction- medium chain triglycerides. [Student Project Report]

Kumar, K. R. and Sinha, P. K. (1992) Shelf-life of hydrogenated fat in flexible packages. Popular Plastics and Packaging, 37 (4). pp. 61-64.

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Lakshminarayana, R. and Raju, M. and Keshava Prakash, M. N. and Baskaran, V. (2009) Phospholipid, Oleic Acid Micelles and Dietary Olive Oil Influence the Lutein Absorption and Activity of Antioxidant Enzymes in Rats. Lipids, 44. pp. 799-806.

Lakshminarayana, Rangaswamy and Baskaran, V. (2013) Influence of olive oil on the bioavailability of carotenoids. European Journal of Lipid Science and Technology, 115. pp. 1085-1093.

Lakshmivenkatesh, K. V. (1976) Interesterification of refined groundnut oil with hydrogenated vegetable oil. [Student Project Report] (Submitted)

Lakshmivenkatesh, K. V. (1975) Modification of fats by interesterification. Masters thesis, Central Food Technological Research Institute.

Lalta Prasad, Rajpat (1987) Chemical and biological studies on processed guar meal. Doctoral thesis, Central Food Technological Research Institute.

Laxman, K. (1978) Effect of pearling on the free and bound lipids of sorghum. [Student Project Report] (Submitted)

Leelavati, Kumari (2018) Estimation of Iodine and Saponification Value of Cooking Oils. [Student Project Report] (Submitted)

Lewis, Y. S. and Johar, D. S. (1955) Fat from molasses. 4th symposium on Oils and Fats and Allied Products, Bombay.. pp. 298-300.

Lijiyamol Roy, P (2023) Studies on the isolation and analysis of annatto seed oil. [Student Project Report] (Submitted)

Logaraj, T. V. and Suvendu, Bhattacharya and Udaya Sankar, K. and Venkateswaran, G. (2008) Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chemistry, 106 (3). pp. 937-943.

Logaraj, T. V. (2010) Studies on Selected Plants and Microbes with Special Reference to Polyunsaturated Fatty Acids. PhD thesis, University of Mysore.

Lokesh, B. R. (2007) Virgin Coconut Oil. Indian Coconut Journal, 28 (4). pp. 17-18.

Lokesh, B. R. and Reena, Rao and Divakar, S. (2002) Plackett-Burman design for determining the preference of Rhizomucor miehei lipase for FA in acidolysis reactions with coconut oil. Journal of the American Oil Chemists' Society, 79 (6). pp. 555-560.

Lokesh, B. R. and Sugasini, D. (2015) Docosahexaenoic acid: A wonder nutraceutical posing challenge for Food Technologists. Indian Food Industry, 34 (1). pp. 50-51.

M

Mahadevaiah, B. and Baldev, Raj. and Vijayendra Rao, A. R. and Anandaswamy, B. (1982) Studies of raw groundnut oil in flexible pouches. Indian Food Packer, 36 (1). 78-80, 3 ref..

Mahadevaiah, D. and Indiramma, A. R. and Balasubrahmnayam, N. (1992) Packaging and storage studies of raw mustard oil in flexible pouches and polyester bottles. Beverage and Food World, 19 (2). pp. 32-38.

Mahadevappa, V. G. and Raina, P. L. (1978) Lipid profile and fatty acid composition of finger millet (Eleusine coracana). Journal of Food Science and Technology, India, 15 (3). 100-102, 19 ref..

Maheshwaraiah, A. and Gopala Krishna, A. G. and Vijayaraj, P. and Akhilender Naidu, K. (2018) Diacylglycerol (DAG) rich rice bran and sunflower oils modulate lipid profile and cardiovascular risk factors in Wistar rats. Journal of Functional Foods, 40. pp. 117-127.

Maheshwari, B. and Yella Reddy, S. (2005) Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate. Journal of the Science of Food and Agriculture, 85 (1). pp. 135-140.

Maheswari, B. (2003) Heat Resistant Chocolates using Kokum Fat as Cocoa Butter Extender. [Student Project Report]

Malathi, P. (2012) Extraction and analysis of linseed oil and study of edible oil characteristics. [Student Project Report] (Submitted)

Mallika, Sharma. and Rajalakshmi, S. and Krishnamurthy, M. N. and Kapur, O. P. (1985) Composition of oil from three varieties of sunflower seeds grown in Bhutan. Journal of Food Science and Technology, 22 (4). 290-291, 13 ref.. ISSN 0022-1155

Mallikarjuna, B.G. (2020) Insights into the mode of action of obestatin: the role of PPARɤ. Doctoral thesis, University of Mysore.

Mamatha, P. (2005) Health Oil Production through Interesterification. [Student Project Report]

Mamatha, S. S. (2009) Polyunsaturated Fatty Acids (Pufas) Of Mucor Sp. With Special Reference To Gamma Linolenic Acid (Gla). PhD thesis, University of Mysore.

Mamatha, S. S. and Ravi, R. and Venkateswaran, G. (2008) Medium Optimization of Gamma Linolenic Acid Production in Mucor rouxii CFR -G15 using RSM. Food Bioprocess Technology, 1. pp. 405-409.

Manasa, K. S. (2009) Study on Frying of Poori using Coconut Oil Blends. [Student Project Report]

Manasa, V. and Manpreet, Kaur and Prashant Kumar, P. K. and Gopala Krishna, A. G. (2021) Physico-chemical characteristics, acylglycerols and phytonutrients composition of fat from few selected Indian grown vegetable and fruit seeds as new source of edible oil. Journal of Lipid Science and Technology, 53 (3). pp. 96-109.

Manchima, Muralidharan (2024) Identification vegetable fat in butter. [Student Project Report] (Submitted)

Mandokhot, V. M. and Narendra, Singh (1979) Studies on linseed (Linum usitatissimum) as a protein source for poultry. 1. Processess of demucilaging and dehulling of linseed and evaluation of processed materials by chemical analysis and with rats and chicks. Journal of Food Science and Technology, 16. pp. 25-31. ISSN 0022-1155

Manjula, S. and Subramanian, R. (2009) Simultaneous degumming, dewaxing and decolorizing crude rice bran oil using nonporous membranes. Separation and Purification Technology, 66 (2). pp. 223-228. ISSN 1383-5866

Manjula, M. (2019) Estimation of Contaminants in Edible Oils. [Student Project Report] (Submitted)

Manjula, S. and Subramanian, R. (2008) Enriching Oryzanol in Rice Bran Oil using Membranes. Applied Biochemistry and Biotechnology, 151. pp. 629-637. ISSN 0273-2289

Manjula, S. and Subramanian, R. (2006) Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils. Critical reviews in food science and nutrition, 46 (7). pp. 569-92. ISSN 1549-7852

Manjula, S. and Nabetani, H. and Subramanian, R. (2011) Flux behavior in a hydrophobic dense membrane with undiluted and hexane-diluted vegetable oils. Journal of Membrane Science, 366 . pp. 43-47.

Manjula, S. and Subramanian, R. (2008) Laboratory Studies on Membrane Deoiling of Lecithin. Journal of the American Oil Chemists Society, 85. pp. 573-580.

Manjula, S. (2009) Application of membranes and enzymes in processing vegetable oils. PhD thesis, University of Mysore.

Manjunatha, M. N. (2017) Detection of Vegetable Oil Adulterants in Rice Bran Oil. [Student Project Report] (Submitted)

Manpreet, Kaur (2014) Study of new sources of oil from food industry by-products. [Student Project Report] (Submitted)

Marathe, R. P. (1987) Effect of additives on crystallization behaviour of cocoa butter and other fats. [Student Project Report] (Submitted)

Marathe, R. P. (1986) Speciality fats with special reference to chocolate products. Masters thesis, Central Food Technological Research Institute.

Masaru, Terasaki and Atsushi, Hirose and Bhaskar, N. and Yuta, Baba and Chikara, Kawagoe and Hajime, Yasui and Naotsune, Saga and Masashi, Hosakawa and Kazuo, Miyashita (2009) Evaluation Of Recoverable Functional Lipid Components of Several Brown Seaweeds (Phaeophyta) From Japan with Special Reference to Fucoxanthin and Fucosterol Contents. Journal of Phycology, 45. pp. 974-980.

Meena, Narendra Kumar (2009) Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints. [Student Project Report]

Meena, Narendra Kumar (2008) Alternative Approaches to Deep Frying Technology – Their Practical Feasibility and Global Perspectives. [Student Project Report]

Meenakshy, Dileep (2023) Quality assurance of Blended oils. [Student Project Report] (Submitted)

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

Meesha, Sharma and Lokesh, B. R. (2012) Effect of Enzymatic Trans- and Interesterification on the Thermal Properties of Groundnut and Linseed Oils and Their Blends. Journal of the American Oil Chemists' Society, 89. pp. 805-813. ISSN 0003-021X

Meesha, Sharma and Navin, K. Rastogi and Lokesh, B. R. (2009) Synthesis of structured lipid with balanced omega-3: Omega-6 ratio by lipase-catalyzed acidolysis reaction: Optimization of reaction using response surface methodology. Process Biochemistry, 44. pp. 1284-1288.

Meghana, K. Varghese (2022) Quality Analysis of Commercial Butter. [Student Project Report] (Submitted)

Mehrdad, Zarei (2021) Effects of n-3 and n-6fatty acid rich oils processed with spices on biochemical and cognitive parameters in rats. Doctoral thesis, Central Food Technological Research Institute.

Mercy Rani, S. (2019) Development of Modified Vegetable Oil Based Functional Food. Masters thesis, Central Food Technological Research Institute.

Mercy Rani, S. (2020) Development of Modified Vegetable oil based Functional Food. [Student Project Report] (Submitted)

Mohammad, Imtiyaj Khan and Asha, M. R. and Bhat, K. K. and Sakina, Khatoon (2011) Studies on Chemical and Sensory Parameters of Coconut Oil and its Olein Blends with Sesame Oil and Palmolein during Wheat Flour-Based Product Frying. Journal of Food Science and Technology, 48 (2). pp. 175-182.

Mohan Reddy, I. (1978) Effect of parboiling conditions on the fat content of rice bran. [Student Project Report] (Submitted)

Mounika, C. (2011) Preparation of trans free speciality fats and oils enriched with medium-chain and behenic fatty acids. [Student Project Report]

Mounika, C. and Yella Reddy, S. (2012) Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis. Journal of the American Oil Chemists' Society, 89. pp. 1691-1697. ISSN 0003-021X

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Ms, Anusha (2018) Identification and characterization of a sleep inducing molecule from an edible oil. Masters thesis, Academy of Scientific and Innovative Research.

Muhammed Uvais, V. C. (2022) Studies on the frying quality of medium chain triglycerides blended virgin coconut oil. [Student Project Report] (Submitted)

Mukesh, Chadha (1994) Desi ghee and butter oil. Masters thesis, Central Food Technological Research Institute.

Mukesh, Chandha (1995) Differentiation of desi ghee and butter oil. [Student Project Report] (Submitted)

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Muthu Kumaran, S. (2016) Quality Control of Vegetable Cooking Oils During Storage and Frying. Masters thesis, University of Mysuru.

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Nagalakshmi, V. (2009) A Study on Decolorization of Deodorizer Distillate from Soyabean Oil and Rice Bran Oil. [Student Project Report]

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Nagesha, G. K. and Manohar, B. and Udaya Sankar, K. (2003) Enrichment of tocopherols in modified soy deodorizer distillate using supercritical carbon dioxide extraction. European Food Research and Technology, 217 (5). pp. 427-433.

Nandini, B. (2009) Oil Stability and Retention of Nutraceuticals during Repeated Heating of Vegetable Oil. [Student Project Report]

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Narasimhamurthy, K. and Raina, P. L. (1999) Long term feeding effect of thermally oxidised oils on antioxidant enzymes in rats. Indian Journal of Experimental Biology, 37 (10). pp. 1042-1045.

Narasimhamurthy, K. and Raina, P. L. (1999) Long term feeding effects of heated and fried oils on lipids and lipoproteins in rats. Molecular and Cellular Biochemistry, 195 (1-2). pp. 143-53. ISSN 0300-8177

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Narasimhan, S. and Rajalakshmi, D. and Chand, N. and Mahadeviah, B. and Indiramma, A. R. (2001) Palm oil quality in different packaging materials - sensory and physicochemical parameters. Journal of the American Oil Chemists' Society, 78 (3). 257-264, 21 ref..

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Narayana Rao, M. and Krishnamurthy, K. (1954) Activation of indigenous earths for bleaching of vegetable oils. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 196-197.

Narayana Rao, M. and Krishnamurthy, K. (1955) Use of antioxidants in the stabilization of fats and fatty foods. Bulletin of Central Food Technological Research Institute, 4. pp. 262-265.

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Navi, L. G. (2004) Fat powder. Masters thesis, Central Food Technological Research Institute.

Navneet Singh, Deora (2008) Pressure and Vacuum Frying Methods. [Student Project Report]

Nayana, V. Yadav and Mr, Sadashivaiah and Breetha, R. and Pooja, Acharya and Lokesh, B. R. and Ramaprasad, T. R. (2016) Sesame Oil and Rice Bran Oil Ameliorates Adjuvant‑Induced Arthritis in Rats: Distinguishing the Role of Minor Components and Fatty Acids. Lipids, 51. pp. 1385-1395. ISSN 0024-4201

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Neethu, H. P. (2011) Physical and Chemical Properties of Oil. [Student Project Report]

Negi, P. S. and Chauhan, A. S. and Sadia, G. A. and Rohinishree, Y. S. and Ramteke, R. S. (2005) Antioxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chemistry, 92. pp. 119-124. ISSN 0308-8146

Neha Naijo, Areekal (2020) Microencapsulation Of Blended Oils Into Powder, Rich In Pufa. [Student Project Report] (Submitted)

Neha Naijo, Areekal and Chakkaravarthi, A. and Sukumar, Debnath (2024) Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA. Journal of Food Science and Technology, 61 (12). pp. 2275-2286. ISSN 0022-1155

Nibedita, Bhatta (2012) Chemical Interesterification of Edible Oils and its Properties. [Student Project Report] (Submitted)

Nidhi, Bhatiwada and Baskaran, V. (2011) Influence of Vegetable Oils on Micellization of Lutein in a Simulated Digestion Model. Journal of the American Oil Chemists' Society.

Niranjan, T. G. (1999) Effect of heated ghee on membranes in experimental animals. Doctoral thesis, Central Food Technological Research Institute.

Niranjan, T. G. and Krishnakantha, T. P. (2001) Effect of dietary ghee--the anhydrous milk fat on lymphocytes in rats. Molecular and Cellular Biochemistry, 226 (1-2). pp. 39-47. ISSN 0300-8177 (In Press)

Niranjan, T. G. and Krishnakantha, T. P. (2000) Membrane changes in rat erythrocyte ghosts on ghee feeding. Molecular and Cellular Biochemistry, 204 (1-2). pp. 57-63. ISSN 0300-8177

Niranjan, T. G. and Vijaykumar, M. and Lokesh, B. R. and Krishnakantha, T. P. (1999) Influence of unsaponifiable matter from ghee on lymphocyte proliferation and erythrocyte fragility in rats. Nutrition Research, 19 (11). 1671-1682, 37 ref..

Niranjan, T. G. and Krishnakantha, T. P. (2000) Effect of ghee feeding on rat platelets. Nutrition Research, 20 (8). 1125-1138, 38 ref..

Nisha, Shruthi Fernandes (2011) Purification of Lecithin From Rice Bran Gum Sludge and Evaluation of its Properties. [Student Project Report]

Nithesh, B.V. (2005) Interesterification For Producing Health Oils. [Student Project Report]

Nusrath, Nasir and Nagaraja, K. V. (1987) Loss of vitamin "A" in vanaspathi under different storage conditions. Journal of the Oil Technologists Association of India, 19 (2). pp. 44-46.

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Olugbenga, Olufemi Awolu and Manohar, B. (2019) Quantitative and qualitative characterization of mango kernel seed oil extracted using supercritical CO2 and solvent extraction techniques. Heliyon, 5. pp. 1-6.

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Padmavathi, S. (2010) Evaluation of Microalgae for Lipids. [Student Project Report]

Pallavi, K. (2008) Antioxidants in edible oils. [Student Project Report]

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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.

Parveen, L. Sondhi (1973) Microbial production of fats. Masters thesis, Central Food Technological Research Institute.

Pasricha, S. (2005) Role of nutraceuticals phytoceuticals in health foods. Masters thesis, Central Food Technological Research Institute.

Pavan, M.S. (2010) Studies on Microencapsulation of Omega-3 Fatty acid rich Garden cress (Lepidium sativum L) Seed Oil. [Student Project Report]

Pavithra Raj, N. and Maya, Prakash and Keshava Bhat, K. (2006) Quality assessment of oil blends by electronic nose technique and sensory methods. Journal of Sensory Studies, 21. pp. 322-332.

Pinchu Elizabath, Thomas (2023) Structuring of virgin coconut oil based oleogel and its application in bakery products. Doctoral thesis, Central Food Technological Research Institute.

Pinchu Elizabath, Thomas and Saravanan, M. and Prabhasankar, P. (2023) Virgin coconut oil oleogel: gelation mechanism, rheological, structural and thermal properties. International Journal of Food Science and Technology, 58. pp. 1434-1443.

Pooja, Choudhury (2020) Identification of Cholesterol and Stigmasterol in Ghee and Vegetable Oils. [Student Project Report] (Submitted)

Poonam, Balani (2000) Oxygen free radicals in health and disease and role of antioxidants in the ameliorative process. Masters thesis, Central Food Technological Research Institute.

Poorna Chandra Rao, Yalagala and Sugasini, D. and Ramaprasad, T. R. and Lokesh, B. R. (2017) Minor Constituents in Rice Bran Oil and Sesame Oil Play a Significant Role in Modulating Lipid Homeostasis and Inflammatory Markers in Rats. Journal of Medicinal Food, 20 (7). pp. 1-11. ISSN 1096-620X

Poornima, A. N (2008) Fatty Acid Analysis from Edible Oils and Fats. [Student Project Report]

Prabdial, Singh (2004) Purification of heat abused vegetable oils. [Student Project Report] (Submitted)

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2007) Effect of Different Extraction Solvents on the Composition and Quality of Crude Oil Extracted from Rice Bran. Journal of Lipid Science and Technology, 39 (3). pp. 121-126.

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2010) Process for retardation of free fatty acids development and retention of inherent antioxidants in rice bran and the extracted oil. Journal of Lipid Science and Technology, 42 (2). pp. 56-63.

Prabhakar, J. V. and Bhatia, B. S. and Girdhari, Lal. (1960) Proximate and mineral composition of some deep fat fried vegetables. Food Science, 9. pp. 307-308.

Prabhakar, J. V. and Venkatesh, K. V. L. (1986) A simple chemical method for stabilization of rice bran. Journal of the American Oil Chemists' Society, 63 (5). 644-646, 12 ref..

Prabhakara Rao, P. G. and Galla Narsing, Rao and Jyothirmayi, T. and Sathyanarayana, A. (2015) Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum. Journal of the American Oil Chemists' Society, 92 (10). pp. 1483-1490. ISSN 0003-021X

Prabhakara Rao, P. G. and Jyothirmayi, T. and Karuna, M. S. and Prasad, R. B. (2010) Studies on lipid profiles and fatty acid composition of roe from rohu (Labeo rohita) and murrel (Channa striatus). Journal of Oleo Science, 59 (10). pp. 515-519.

Prabhakara Rao, P. G. and Kamalakar, K. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2020) Esters of petroselinic acid containing Trachyspermum copticum seed oil: Potential industrial lubricant base stocks. Indian Journal of Chemistry, 59B. pp. 126-134.

Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2010) Analysis of lipid classes and fatty acid composition of Adavi chinta (Entada pursaetha) seed oil. Journal of Lipid Science and Technology, 42 (2). pp. 66-68.

Prabhasankar, P. and Vijaya Kumar, M. and Lokesh, B. R. and Haridas Rao, P. (2000) Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71. pp. 97-103. ISSN 0308-8146

Prabhat Chandra, P. (1970) Hydrogenation of oils and fats : Detection of adulteration of butter-fat with cheuri ghee. Masters thesis, Central Food Technological Research Institute.

Prabhavathi Devi, B. L. A. and Gangadhar, K. N. and Prasad, R. B. N. and Sugasini, D. and Poorna Chandra Rao, Yalagala and Lokesh, B. R. (2018) Nutritionally enriched 1,3-diacylglycerol-rich oil: Low calorie fat with hypolipidemic effects in rats. Food Chemistry, 248. pp. 210-216.

Prabhjot Kaur, Sabharwal (2010) Oilseeds nut based natural antioxidants and nutraceuticdals - present status and their role in functional foods. Masters thesis, University of Mysore.

Pradeep, P Shanbogh (2010) Study on Extraction of Oil from Copra and Evaluation of its Quality Characteristics. [Student Project Report]

Prakash, M. and Ravi, R. and Bhat, K. K. (2001) Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils. Journal of Food Lipids, 8 (3). 163-177, 22 ref..

Prakruthi, Appaiah and Sunil, L. and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2014) Composition of Coconut Testa, Coconut Kernel and its Oil. Journal of the American Oil Chemists' Society, 91. pp. 917-924.

Pranita, Kotasthane (2012) “Development of nutritionally superior speciality fats enriched with medium chain and long chain Fatty Acids. [Student Project Report] (Submitted)

Pranita, Kotasthane (2011) Dietary Fats and Oils and their Impact on Health. [Student Project Report] (Submitted)

Prasad, M. and Mathur, P. B. (1955) Studies on the storage of vegetable oils in colourless and deep green bottles. Proceedings of the 4th symposium on Oils, Fats and Allied Products.. pp. 75-77.

Prasad, P. and Sreedhar, R. V. (2020) Identification and functional characterization of Buglossoides arvensis microsomal fatty acid desaturation pathway genes involved in polyunsaturated fatty acid synthesis in seeds. Journal of biotechnology, 308. pp. 130-140. ISSN 0168-1656

Prasanth Kumar, P. K. and Bhatnagar, A. S. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Changes in Physico-chemical Characteristics of Some Vegetable Oils upon Blending with Coconut Oil. Journal of Lipid Science and Technology, 41 (4). pp. 136-142.

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Effect of Different Deacidification Methods on Phytonutrients Retention in Deacidified Fractionated Palm Oil. Journal of the American Oil Chemists' Society, 92 (5). pp. 645-658. ISSN 0003-021X

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2009) Esterification and Interesterification Reactions of Lipases from Rice Bran and Papain in Oleic Acid-Glycerol/n-Butanol and two Vegetable Oil Blends. Journal of Lipid Science and Technology, 41 (3). pp. 88-94.

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Physicochemical characteristics of commercial coconut oils produced in India. Grasas Y Aceites, 66 (1). pp. 1-11.

Prasanth Kumar, P. K. and Jeyarani, T. and Gopala Krishna, A. G. (2016) Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. Journal of Food Science and Technology, 53 (7). pp. 3060-3072. ISSN 0021-8561

Prasanth Kumar, P. K. and Manasa, V. and Matthaus, B. and Vijayaraj, P. and Gopala Krishna, A. G. and Ram, Rajasekharan (2017) Study on Minor Components in some Indian Commercial Vegetable Oils. Beverage and Food World, 44 (10). pp. 21-27.

Prasanth Kumar, P. K. and Sai Manohar, R. and Indiramma, A. R. and Gopala Krishna, A. G. (2014) Stability of oryzanol fortified biscuits on storage. Journal of Food Science and Technology, 51 (10). pp. 2552-2559. ISSN 0022-1155

Prashant Kumar, P. K. (2015) Palm Stearin for Preparation of Vegetable Oil Blends and Foods. PhD thesis, University of Mysore.

Prashant Kumar, P. K. and Ajit Singh, Bhatnagar and Gopala Krishna, A. G. (2019) Processing of Vegetable Oils – Loss of Minor Components: A Review. Beverage and Food World, 46 (12). pp. 21-26.

Prashant Kumar, P. K. and Bhatnagar, A. S. and Indira, T. N. and Indiramma, A. R. and Gopalakrishna, A. G. (2010) Storage stability of packed coconut oil blends with other vegetable oils. Indian Coconut Journal, 53. pp. 7-14.

Prashanth, P. A. and Shiela, P. M. and Gopala Krishna, A. G. (2002) Antioxidant effect of red chilli extracts in groundnut oil. Beverage and Food World, 29 (1). pp. 65-67.

Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)

Preethi, B. (2016) Studies on Application of Green Tea (Camellia Sinensis) Extracts for Stability of Sunflower Oil. [Student Project Report] (Submitted)

Preeti, Chandrashekar and Prashant Kumar, P. K. and Ramesh, H. P. and Lokesh, B. R. and Gopala Krishna, A. G. (2014) Hypolipidemic effect of oryzanol concentrate and low temperature extracted crude rice bran oil in experimental male wistar rats. Journal of Food Science and Technology, 51 (7). pp. 1278-1285.

Preeti, Chandrashekar and Lokesh, B. R. and Gopala Krishna, A. G. (2010) Hypolipidemic effect of Blends of Coconut Oil with Soybean oil or Sunflower oil in Experimental rats. Food Chemistry, 123. pp. 728-733.

Priya, P. B. (2009) Study on Lipolysis of Rice bran,Linseed and Olive oils. [Student Project Report]

Priyanka, Sahoo (2023) Estimation of free fatty acids in oils and fats through analytical methods. [Student Project Report] (Submitted)

Prodyut Kumar, Paul (1999) Studies on dewaxing, degumming and refining of crude rice bran oil by membrane filtration. [Student Project Report] (Submitted)

Pruthi, J. S. (1962) Chemical composition and utilization of passion fruit seed, seed oil and seed meal. Indian Oil and Soap Journal, 28 (3). pp. 55-62.

Pruthi, J. S. and Girdhari, Lal (1954) Physico-chemical characteristics of Nagpur orange (Mandarin) oil. Bulletin of Central Food Technological Research Institute, 3. pp. 301-302.

Pulla Reddy, A. C. and Lokesh, B. R. (1994) Dietary unsaturated fatty acids, vitamin E, curcumin and eugenol alter serum and liver lipid peroxidation in rats. Nutrition Research, 14 (9). pp. 1423-1437.

Pulla Reddy, A. C. and Lokesh, B. R. (1994) Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver. Food and Chemical Toxicology , 32 (3). pp. 279-83. ISSN 0278-6915

Purushothama, S. and Narasimhamurthy, K. and Raina, P. L. and Hariharan, K. (1994) A study of plasma and liver lipid profile of rats fed palm oil or safflower oil along with cholesterol. Nutrition Research, 14 (2). pp. 255-269.

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Qurat ul eain, Hyder Rizvi (2017) Extraction of Oil Using Three Phase Partitioning. [Student Project Report] (Submitted)

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Radhakrishnamurthy, R. and Angel, J. P. and Sabry, Z. I. (1968) Response of lipogenesis to repletion in the pyridoxine deficient rat. Journal of Nutrition, 95 (3). pp. 341-348.

Raghavendra Rao, S. N. and Ananthachar, T. K. and Desikachar, H. S. R. (1965) Oil content of bran from rice milled to different degrees of polishing. Journal of Food Science and Technology, 2. pp. 115-116. ISSN 0022-1155

Raghunatha Rao, Y. K. (1957) Development of alcohol extraction of oils. Indian Oilseeds Journal, 1. pp. 148-151.

Raghunatha Rao, Y. K. (1954) Miscibility of vegetable oils and alcohol. Bulletin of Central Food Technological Research Institute, 3. pp. 221-224.

Raghunatha Rao, Y. K. (1953) Recent developments in Indian oil industry, especially in relation to solvent extraction. Oils and Oilseeds Journal, 5 (10-12). pp. 39-41.

Raghunatha Rao, Y. K. (1953) Solvent extraction of oil cakes by alcohol. Journal of Scientific and Industrial Research, 12A. pp. 373-379.

Raghunatha Rao, Y. K. (1954) Some recent advances in production methods for vegetable oils and edible meals. Bulletin of Central Food Technological Research Institute, 3. pp. 249-252.

Raghunatha Rao, Y. K. and Iyengar, N. V. R. (1952) Production of edible flours from oilseeds and oil cakes. Bulletin of Central Food Technological Research Institute, 1. pp. 203-204.

Raghunatha Rao, Y. K. and Krishna Murthy, R. G. (1958) Alcoholic extraction of oils. III. Wheat bran oil. Food Science, 7. pp. 147-148.

Raghunatha Rao, Y. K. and Krishna Murthy, R. G. (1955) Rice bran oil by solvent extraction with alcohol. Bulletin of Central Food Technological Research Institute, 4 (9). pp. 205-208.

Rahul Reddy, G. (2020) Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus. Journal of Food Science, 85 (12). pp. 4188-4193.

Rahul Reddy, G. and Lokesh, B. R. (2014) Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review. Journal of Food Science, 79 (5). R781-R785.

Raja Rajan, R. G. (2015) Preparation of Phytosterol Ester of Alpha-Linolenic Acid and its Utilization in Food. Doctoral thesis, Central Food Technological Research Institute.

Raja Rajan, R. G. (2007) Preparation of Refined Oil from Lipase acted Rice Bran. [Student Project Report]

Raja Rajan, R. G. and Gopala Krishna, A. G. (2009) Refining of High Free Fatty Acid Rice Bran Oil and its Quality Characteristics. Journal of Food Lipids, 16 . 589-604.

Raja Rajan, R. G. and Gopala Krishna, A. G. (2014) A Simple Process for the Enzymatic Synthesis of Phytosterol esters of Alpha-Linolenic Acid. Journal of Lipid Science and Technology, 46 (4). pp. 131-137.

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Raja Rajan, R. G. and Sowmya, Joy and Priya, P. B. and Gopala Krishna, A. G. (2011) Study on Isolation of Rice Bran Lipase and its Hydrolysis Reaction. Journal of Lipid Science and Technology, 43 (4). pp. 158-165.

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Reena, M. B. and Krishnakantha, T. P. and Lokesh, B. R. (2010) Lowering of platelet aggregation and serum eicosanoid levels in rats fed with a diet containing coconut oil blends with rice bran oil or sesame oil. Prostaglandins, Leukotrienes and Essential Fatty Acids, 83 (3). pp. 151-160.

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Reena, Malongil. B. and Lokesh, B. R. (2012) Effect of blending and lipase catalyzed interesterification reaction on the cholesterol lowering properties of palm oil with rice bran oil in rats. International Journal of Food Science and Technology, 47. pp. 203-209.

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Richa, Handa (1999) Fat replacers. Masters thesis, Central Food Technological Research Institute.

Richa, Handa (1999) Study on the effect of some fat replacers on fat uptake by deep fat fried foods. [Student Project Report] (Submitted)

Ritu, Singh (2015) Study for the development of fried savoury snack food rich in omega-3 fatty acid. [Student Project Report] (Submitted)

Roopashree, R. (2010) Analysis of Palm Oil. [Student Project Report]

Rosemin Shaji, Joseph (2023) Physico-chemical characterization of byproducts of protein isolates from oilseeds and its utilization. [Student Project Report] (Submitted)

Roshini Judy, Sequeira (2011) Analysis of Rice Bran Gum. [Student Project Report]

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Sharadhha, Dhuware (2019) Modification of fat properties and lipase activity. [Student Project Report] (Submitted)

Sharanappa, T. T. and Chetana, R. and Roopa, B. S. and Suresh Kumar, G. (2021) Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. LWT - Food Science and Technology, 142. p. 111005. ISSN 0023-6438

Sharanappa, T. T. and Mohan Kumar, A. S. and Bhaskaragoud, G. and Mohan Kumar, B. V. and Suresh Kumar, G. (2020) Wheat bran oil concentrate induced AMPK activation, insulin and lipid homeostasis alleviates adipokines and cytokine in high fat fed C57BL6 mice. Journal of Agriculture and Food Research, 2. p. 100080.

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Sindhu Kanya, T. C. and Kantharaj Urs, M. (1989) Studies on taramira (Eruca sativa) seed oil and meal. Journal of the American Oil Chemists' Society, 66 (1). pp. 139-140. ISSN 0003-021X

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Sinni, Mishra (2022) Overview of Edible Oil Structuring Methods and their Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

Smita, Singh (2017) Studies on Encapsulation of Lactobacillus plantarum and Lactobacillus casei using alginate, β-MOS, & flaxseed protein isolate and their survival under acid & bile stress. [Student Project Report] (Submitted)

Sneha, Pasricha (2006) Preparation of nutraceutical concentrates from oil seed by products. [Student Project Report] (Submitted)

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Sonali, Raj (2018) Detection and Analysis of Argemone Oil in Mustard Oil. [Student Project Report] (Submitted)

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Sowmya, M. (2008) Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes. [Student Project Report]

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Srimathi, S. (2023) Formulation of coconut oil based multi-source edible oil and its physicochemical characterization. [Student Project Report] (Submitted)

Srimathi, S. (2024) Production of multi sourced edible oil to deliver recommended ratio of essential fatty acids in diet. [Student Project Report] (Submitted)

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Sruthy, K. S. (2018) Physico-Chemical Characterization of Fish Oil from Red Bellied Pacu (Piaractus Brachypomus). [Student Project Report] (Submitted)

Subrahmanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1959) Integrated processing of peanut for the separation of major constituents. Journal of American Oil Chemists' Society, 36. pp. 66-70.

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Subramanian, R. and Nakajima, M. (1997) Membrane degumming of crude soybean and rapeseed oils. Journal of the Americal Oil Chemists' Society, 74 (8). pp. 971-975.

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Subramanian, R. and Nakajima, N. and Yasui, A. and Nabetani, H. and Kimura, T. and Maekawa, T. (1999) Evaluation of surfactant-aided degumming of vegetable oils by membrane technology. Journal of the American Oil Chemists' Society, 76 (10). pp. 1247-1253.

Subramanian, R. and Gopika, S. K. and Kuppuswamy, C. (2021) Membrane technology for vegetable oil processing—Current status and future prospects. Comprehensive Reviews in Food Science and Food Safety, 20. pp. 5015-5042.

Subramanian, R. and Nabetani, H. and Nakajima, M. (2001) Rejection of Carotenoids in Oil Systems by a Nonporous Polymeric Composite Membrane. Journal of the American Oil Chemists' Society, 78 (8). pp. 803-807.

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Subramanian, R. and Nandini, K. E. and Sheila, P. M. and Gopala Krishna, A. G. and Raghavarao, K. S. M. S. and Nakajima, M. and Kimura, T. and Maekawa, T. (2000) Membrane processing of used frying oils. Journal of the American Oil Chemists' Society, 77 (3). 323-328, 12 ref..

Sucheta, Patra (2018) Determination of Rancidity in Animal Fats and Frying Oils. [Student Project Report] (Submitted)

Suchitra, V. R. (2024) Development of functional bigel and its application as a fat replacer in bakery applications. [Student Project Report] (Submitted)

Sudha, M. L. and Chetana, R. and Yella Reddy, S. (2014) Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology, 51 (12). pp. 3984-3990. ISSN 0022-1155

Sudhir Kumar, Dohre (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Palm Oil. [Student Project Report]

Sugasini, D. and Lokesh, B. R. (2012) Uptake of alpha-Linolenic Acid and its Conversion to Long Chain Omega-3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil. Lipids, 47. pp. 1155-1167. ISSN 0024-4201

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