Items where Subject is "600 Technology > 08 Food technology > 21 Cereals"

Article

Senthil, Amudha and Ravi, R. and Bhat, K.K. and Seethalakshmi, M.K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 23. pp. 267-273.

Amla, B. L. and Shurpalekar, S. R. (1975) Machinery for cereal and pulse milling industry. Journal of Food Science and Technology, India, 12 (6). pp. 279-283.

Amrita, Ray and Aashitosh, A. Inamdar and Suresh, D. Sakhare and Alok, K. Srivastava (2021) Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies. LWT - Food Science and Technology, 141. p. 110957. ISSN 0023-6438

Amritha, Girish K. and Prakash, M. Halami and Venkateswaran, G. (2017) Phytate dephosphorylation by Lactobacillus pentosus CFR3. International Journal of Food Science and Technology ,,, 52. pp. 1552-1558.

Amritha, Girish K. and Venkateswaran, G. (2018) Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis. Probiotics and Antimicrobial Proteins, 10. pp. 647-653.

Anand, S. and Rati, E. R. (2005) Ochratoxigenic Fungal Contamination Of Food Commodities. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (3). pp. 511-514.

Anandaswamy, B. and Gopinath, P. and Kuppuswamy, S. and Iyengar, N. V. R. (1970) Packaging and storage studies on pre-cooked and dehydrated rice and thur dhal (Cajanus cajan) in consumer package. Journal of Food Science and Technology, 7 (S). 43-45, 6 ref.. ISSN 0022-1155

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

Arjun, S. and Girish, K. Ghiwari and Nagaraju, V. D. and Sreedhar, B. S. (2017) Physico-fracture Characteristics of Makhana (Euryale ferox) Seeds. International Journal of Food Properties, 20 (S2). S1204-S1209. ISSN 1094-2912

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.

Arpitha, Das and Naveen, J. and Sreerama, Y. N. and Gnanesh Kumar, B. S. and Baskaran, V. (2021) Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit alpha-amylase, alpha-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat. Journal of Food Science and Technology. ISSN 0022-1155 (Submitted)

Asharani, V. T. and Jayadeep, A. and Malleshi, N. G. (2010) Natural Antioxidants in Edible Flours of Selected Small Millets. International Journal of Food Properties, 13 (1). pp. 41-50.

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. and Madhusudhan, B. (1996) Structural studies of linear and branched fractions of chickpea and finger millet starches. Carbohydrate Research, 284 (1). 101-109; 28 ref..

Baskaran, V. and Mahadevamma, L. and Balasubramanyam, N. and Malleshi, N. G. (2000) Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children. European Food Research and Technology, 211. pp. 27-31.

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Jayaprakashan, S. G. and Lokesh, B. R. (2001) Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India. Plant Foods for Human Nutrition , 56 (1). pp. 37-49. ISSN 0921-9668

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Shankara, R. and Lokesh, B. R. (1999) Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. Plant Foods for Human Nutrition, 53 (3). pp. 237-47. ISSN 0921-9668

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52 (3). pp. 1404-1413. ISSN 0022-1155

Bhaskara Reddy, M. V. and Suryanarayana Raju, G. and Visweswaraiah, K. S. and Shetty, H. S. and Majumder, S. K. (1985) Degradation of BHC in stored seeds of rice, maize, sorghum and pearl millet. Chemical Industry News, 30 (5). pp. 389-391.

Bhattacharya, K. R. and Das, H and Bose, A. N. (1992) Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering, 15 (2). 123-127, 26 ref..

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Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..

Bhavanishankar, T. N. and Shantha, T. (1987) Natural occurrence of Fusarium toxins in peanut, sorghum and maize from Mysore (India). Journal of the Science of Food and Agriculture, 40 (4). 327-332, 17 ref..

Bhavya, M. L. and Chandu, A. G. S. and Sumithra Devi, S. (2018) Ocimum tenuiflorum oil, a potential insecticide against rice weevil with antiacetylcholinesterase activity. Industrial Crops and Products, 126. pp. 434-439.

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

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.

Chaima, Neji and Jyoti, Semwal and Endre, Máthé and Péter, Sipos (2023) Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins. Processes, 11. p. 417.

Chander, H. and Ahmed, S. M. (1987) Laboratory evaluation of natural embelin as a grain protectant against some insect pests of wheat in storage. Journal of Stored Products Research, 23 (1). pp. 41-46.

Chandini, S. Kumar and Malleshi, N. G. and Sila, Bhattacharya (2008) A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods. International Journal of Food Properties, 11. pp. 845-857.

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

Chandrashekar, A. and Mazhar, H. (1999) The biochemical basis and implications of grain strength in sorghum and maize. Journal of Cereal Science, 30 (3). 193-207, 134 ref..

Chandrashekar, A. and Satyanarayana, K. V. (2006) Disease and pest resistance in grains of sorghum and millets. Journal of Cereal Science, 44. pp. 267-304.

Chandrashekar, A. and Somashekar, K. and Savitri, A. (1987) Optical interference studies on single starch granules. Starch/Staerke, 39 (6). pp. 195-197. ISSN 0021-8561

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Lahiry, N. L. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Production of malt extract project costs. Research and Industry, 4. pp. 189-191.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1955) The supplementary value of a nutritionally balanced malt food to poor rice diet. Bulletin of Central Food Technological Research Institute, 5. pp. 25-26.

Daniel, V. A. and Kurien, S. and Narayanaswamy, D. and Swaminathan, M. (1974) Supplementary relations between the proteins of Bengal gram, rice and ragi (Eleusine coracana). Indian Journal of Nutrition and Dietetics, 11 (3). 137-143, 8 ref..

Daniel, V. A. and Narayanaswamy, D. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1972) The protein efficiency ratio of protein enriched cereal foods based on blends of different cereals, oilseed meals and legumes. Nutrition Reports International, 5. pp. 349-356.

Daniel, V. A. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Studies on low cost balanced food suitable for feeding weaned infants in developing countries. The protein efficiency ratio of low cost balanced foods based on ragi or maize, groundnut, Bengal gram,. Journal of Nutrition and Dietetics, 4. pp. 183-188.

Daniel, V. A. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) Amino acid supplementation of protein. III. The effect of supplementing rice and wheat and diets based on them with L-lysine and DL-threonine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 5 (4). pp. 278-282.

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

Desai, B. L. M. and Daniel, V. A. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1970) Studies on low cost balanced foods suitable for feeding weaned infants in developing countries. II. Supplementary value of low cost balanced foods based on cereals, cottonseed or peanut flour and bengal gram flour to poor Indian diets. Indian Journal of Nutrition and Dietetics, 7 (1). 21-26, 12 ref..

Desikachar, H. S. R. (1955) A shortened procedure for routine assay of phosphorus in food stuffs. Journal of Scientific and Industrial Research, 14C (1). pp. 32-33.

Doraiswamy, T. R. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Effect of supplementing a poor diet based on rice and wheat consumed by school children with vitamins, minerals, lysine and protein-rich foods, on their growth and nutritional status. Nutrition Reports International, 3 (2). pp. 67-78.

Elkhalifa, Abd Elmoneim O. and Chandrashekar, A. and Mohamed, B.E. and Tinay, A.H. El (1999) Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum. Food Chemistry, 66. pp. 323-326. ISSN 0308-8146

Elkhalifa, Abd Elmoneim O. and Chandrashekar, A. and Tinay, A.H. El (1999) Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel. Food Chemistry, 66. pp. 339-343. ISSN 0308-8146

Girdhari, Lal. and Das, D. P. and Jain, N. L. (1955) Fruit cereal products. Bulletin of Central Food Technological Research Institute, 4. pp. 11-12.

Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.

Gopalakrishna, K. N. and Kaul, P. and Kumar, P. R. and Prakash, V. (2002) Role of disulfide bridges in structure-activity relationship of plant lipases from wheat germ and rice bran. Indian Journal of Biotechnology, 1 (2). 188-196, 34 ref..

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 Reddy, S. K. and Doraiswamy, T. R. and Sankaran, A. N. and Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1954) Partial replacement of cereals by Mysore flour. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 85-87.

Gowri, Sur. and Reddy, S. K. and Swaminathan, M. and Subrahmanyan, V. (1955) Supplementary value of the proteins of food yeast to cereal proteins. Bulletin of Central Food Technological Research Institute, 4 (4). pp. 35-36.

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.

Gunashree, B. S. and Selva Kumar, R. and Roobini, R. and Venkateswaran, G. (2014) Nutrients and antinutrients of ragi and wheat as influenced by traditional processes. International Journal of Current Microbiology and Applied Sciences, 3 (7). pp. 720-736.

Hadimani, N. A. and Ali, S. Z. and Malleshi, N. G. (1995) Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties. Journal of Food Science and Technology, 32 (3). pp. 193-198.

Hameeda Banu, N. Itagi and Sathyendra Rao, B. V. and Jayadeep, A. and Vasudeva, Singh (2012) Functional and antioxidant properties of ready-to-eat flakes from various cereals including sorghum and millets. Quality Assurance and Safety of Crops and Foods, 4. pp. 126-133.

Hameeda Banu, N. Itagi and Vasudeva, Singh (2012) Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology, 49 (1). pp. 74-81. ISSN 0022-1155

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

Hemalatha, P. and Pedenla Bomzan, Dikki and Sathyendra Rao, B. V. and Sreerama, Y. N. (2016) Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on a-amylase and a-glucosidase activities. Food Chemistry, 199. pp. 330-338.

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, S and Platel, K. and Srinivasan, K. (2007) Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. European Journal of Clinical Nutrition, 61 (3). pp. 342-348. ISSN 0954-3007

Hemalatha, Sreeramaiah and Gautam, Smita and Platel, Kalpana and Srinivasan, Krishnapura (2009) Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes. Journal of Trace Elements in Medicine and Biology, 23 (2). pp. 75-83. 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. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.

Hithamani, G. and Srinivasan, K. (2017) Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. Journal of the Science of Food and Agriculture, 97. pp. 621-628. ISSN 0022-5142

Iqbal, Sarwar and Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2021) Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack. Journal of Food Science and Technology. ISSN 0022-1155

Iyengar, N. V. R. and Siddappa, G. S. (1952) A plan for a malt extract factory. Bulletin of Central Food Technological Research Institute, 1 (9). pp. 265-269.

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.

Kale, G. T. (1952) Amaranthus paniculatus L. Bulletin of Central Food Technological Research Institute, 1. pp. 124-125.

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.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2005) Uptake Of Sucrose Solution By Extruded Corn Balls And Effect On The Textural Characteristics. Journal of Food Process Engineering, 28 (2). pp. 154-165.

Kanchana, S. and Shurpalekar, K. S. (1989) Indian regional diets: zinc content and absorption in rats. Nutrition Reports International, 39 (2). 399-407; 23 ref..

Kantha, Joseph. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The metabolism of nitrogen, calcium and phosphorus in udernourished children. 5. The effect of partial or complete replacement of rice in poor vegetarian diets by ragi (@Eleusine coracana@) on the. British Journal of Nutrition, 13. pp. 213-218.

Kapur, N. S. and Viswanatha, T. and Mathur, P. B. (1952) Rat feeding trials with cereals preserved with mercury. Bulletin of Central Food Technological Research Institute, 2 (3). pp. 74-75.

Kavitha, S. and Shyamala, Hegde and Muralikrishna, G. and Varadaraj, M. C. (2005) Starch and cell wall degrading enzymes from fungal organisms grown on cereal and millet brans. European Food Research and Technology, 220. pp. 560-564.

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Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1962) The effect of partial or complete replacement of rice in poor rice diet by bajra (Pennisetum typhoideum) on the growth and composition of blood, body and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 22. pp. 245-248.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The chemical composition and nutritive value of bajra (Pennisetum typhoideum) and bajra diets. Food Science, 10 (1). pp. 3-6.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The metabolism of nitrogen, calcium and phosphorus in children on a poor Indian diet based on bajra (Pennisetum typhoideum). Annals of Biochemistry and Experimental Medicine, 21. pp. 41-46.

Kurien, P. P. and Swaminathan, M. and Subramanyan, V. (1961) The metabolism of nitrogen, calcium and phosphorus in undernourished children. 7. The effect of partial or complete replacement of rice in poor vegetarian diets by pearl millet. British Journal of Nutrition, 15. pp. 345-347.

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Malleshi, N. G. and Reddy, P. V. and Klopfenstein, C. F. (2004) Milling Trials of Sorghum, Pearl Millet and Finger Millet in Quadrumat Junior Mill and Experimental Roll Stands and the Nutrient Composition of Milling Fractions. Journal of Food Science and Technology, 41 (6). pp. 618-622.

Mamatha, Bangera Sheshappa and Sangeetha, Ravi Kumar and Baskaran, V. (2011) Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance. International Journal of Food Science and Technology, 46. pp. 315-323.

Mangala, S. L. and Udaya Sankar, K. and Tharanathan, R. N. (1999) Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation. Food Chemistry, 64. pp. 391-396. ISSN 0308-8146

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Meena, Kumari and Kalpana, Platel (2017) Bioaccessibility of trace elements and chromium speciation in commonly consumed cereals and pulses. International Journal of Food Properties, 20 (7). pp. 1612-1620. ISSN 1094-2912

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Vasudeva, Kamath and Sajeeda, Niketh and Chandrashekar, A. and Rajini, P. S. (2006) Chymotryptic hydrolysates of a-kafirin, the storage protein of sorghum (Sorghum bicolor) exhibited angiotensin converting enzyme inhibitory activity. Food Chemistry, 100 (1). pp. 306-311. ISSN 0308-8146

Vasudeva, Singh and Itagi, H. B. N. and Sathyendra Rao, B. V. and Jayadeep, A. (2012) Changes in the properties of starch, nutrients and antioxidants in cereal flakes. Quality Assurance and Safety of Crops & Foods, 4 (3). p. 152.

Vasudeva, Singh and Vishwanathan, K. H. and Aswathanarayana, K. N. and Indhudhara Swamy, Y. M. (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals. Journal of Food Science and Technology, 47 (1). pp. 34-41.

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Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6. pp. 1218-1227.

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Book Section

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

Book

Rajendran, Somiahnadar (2007) Grain Storage: Perspectives and Problems. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Rajendran, Somiahnadar (2007) Postharvest Pest Losses. Encyclopaedia of Pest Management . Marcel Dekker.

Thesis

Abhishek Gowda, M. (2017) Preparation of Expanded Cereals: Nutritional Significance and Utilization. Masters thesis, Central Food Technological Research Institute.

Amal, Mani (2017) Technological Interventions in Micronutrient Fortification of Cereal Products. Masters thesis, Central Food Technological Research Institute.

Anitha, Gopal B. (2008) Cereal starch digestibility by porcine pancreatic α-amylase isoforms in vitro: Effect of non-starch polysaccharides. PhD thesis, University of Mysore.

Anjum, Khanam (2016) Selenium Content and Bioavailability from selected Indian foods. Doctoral thesis, University of Mysuru.

Ankita, Jha (2022) Glycemic Index in Cereals: Effect Of Processing. Masters thesis, Central Food Technological Research Institute.

Arpita, Das (2022) Cereal and herbal based functional food and its hypoglycemic effect on molecular targets. Doctoral thesis, Central Food Technological Research Institute.

Asha, M. R. (2006) Effect of native and modified starches on quality attributes of selected traditional foods. Doctoral thesis, Central Food Technological Research Institute.

Baghya Nisha, R. (2015) Utilisation Of Cereal Bran as A Food Ingredient. Masters thesis, University of Mysuru.

Bharath Kumar, S. (2015) Modified Low Glycemic Index Ingredients in Wheat Based Food Processing. PhD thesis, University of Mysore.

Bikar Singh, Parmar (1972) Recent developments in malt extract. Masters thesis, Central Food Technological Research Institute.

Capanzana, M. V. (1986) Development of amylases during germination of tropical cereals. Masters thesis, Central Food Technological Research Institute.

Debashree, Roy (2012) Cereals in Enteral Nutrition. Masters thesis, University of Mysore.

Deepak, M. D (1988) Studies on the characteristics of cereal germs and their utilization for edible purposes. Masters thesis, Central Food Technological Research Institution.

Ekanayake, S. (1986) Cereal flakes. Masters thesis, Central Food Technological Research Institute.

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

Gupta, A. (2004) Use of natural colorants in cereal based foods. Masters thesis, Central Food Technological Research Institute.

Harish, Jelda (2009) Nutraceuticals in Cereal Milling Byproducts. Masters thesis, University of Mysore.

Harjeet Singh, Virdi (1974) Malting of cereals. Masters thesis, Central Food Technological Research Institute.

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

Hemanta Kumar, Das (1982) Improvement of nutritional and organoleptic qualities of cereals, pulses and pressed oil seed cakes by microorganisms and their enzymes. Masters thesis, Central Food Technological Research Institute.

Hithamani, G. (2015) Studies on the bioavailability of polyphenols from Indian foods. Doctoral thesis, Central Food Technological Research Institute.

Indranil, Chatterjee (1987) Lipid changes in processed cereals and pulses. Masters thesis, Central Food Technological Research Institution.

Jagadish, Kumathe (1982) Cereal starches properties and applications in food industry. Masters thesis, Central Food Technological Research Institute.

Kamalakar, K. N. (1984) Application of roller flour mill in processing of some cereals and millets. Masters thesis, Central Food Technological Research Institute.

Lambodar, Taye (1982) Cereal based, traditional, lactic and alcoholic, fermented products. Masters thesis, Central Food Technological Research Institute.

Madhusudhan, B. (1993) Legume and Cereal Starches - Chemical Basis for Differences in their Digestibilities. PhD thesis, University of Mysore.

Mahadevappa, V. G. (1979) Chemical and biochemical studies on lipids of legumes and cereals. Doctoral thesis, Central Food Technological Research Institute.

Mahendra Mukund, Barve (1996) Ready to eat snack foods from cereals. Masters thesis, Central Food Technological Research Institute.

Mangala, S. L (1997) Characterization of resistant starch formed during the processing of cereals. Doctoral thesis, Central Food Technological Research Institute.

Manoj, U. (2022) Millet processing and its utilization in development of specialty wheat flours and bakery products. Masters thesis, Central Food Technological Research Institute.

Meera, Chakravarthy (1998) Development of enteral foods based on malted cereals. Doctoral thesis, Central Food Technological Research Institute.

Ms., Sadiya (2012) Role and use of dietary fiber in milled grain products. Masters thesis, University of Mysore.

Mubeen, N. (2004) Traditional and improved methods for preparation of low bulk weaning foods. Masters thesis, Central Food Technological Research Institute.

Murugeshan, G. (1988) Studies on puffed rice. 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, Singh (2010) Nutritional significance and nutraceutical potentials of millets and pseudo cereals. Masters thesis, University of Mysore.

Niketha, N. (2013) Gluten free foods. Masters thesis, University of Mysore.

Nikhitha, Katta (2017) Quinoa Processing - for convenience of use. Masters thesis, Central Food Technological Research Institute.

Nirmalendu, Dey (1969) Atom in service of cereal industry : Preservation of cereals and pulses by ionising radiation. 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.

Parashar, S. (1976) Chemical studies on lipids of cereals and pulses. Masters thesis, Central Food Technological Research Institute.

Patni, M. K. (1968) Developments in protein processed cereal foods : Studies of the use of cottonseed flour in biscuits. Masters thesis, Central Food Technological Research Institute.

Prasad, Renake (2017) Resistant Starch In Cereals As A Functional Component. Masters thesis, Central Food Technological Research Institute.

Prasansa, Kumari (2017) Fruit Bars Incorporated with Cereals/Millets. Masters thesis, Central Food Technological Research Institute.

Prathibha, D. V. (2011) Isolation and characterization of lactic acid bacteria from cereals and legumes for elucidation of potential functional properties. PhD thesis, University of Mysore.

Presentacion, L. Manzo (1971) Composite flours. Masters thesis, Central Food Technological Research Institute.

Rajeshwara, A. N. (1995) Physico-chemical properties of plant lipases. Doctoral thesis, Central Food Technological Research Institute.

Raju, G. N. (1988) Morphological, histochemical and physiological factors associated with certain technological properties of cereal grains. Doctoral thesis, Central Food Technological Research Institute.

Rashmi, A. S (2000) Malt-based speciality foods from cereals and legumes. Masters thesis, Central Food Technological Research Institute.

Ravichandraraj, K. (1978) Protein concentrates from cereals, legumes, oilseeds and tubers by dry processing procedure. Masters thesis, Central Food Technological Research Institute.

Shivli, Srivastava (2012) Research and Developments in Semolina Based Traditional Products. Masters thesis, University of Mysore.

Sindhujha, A (1995) Biscuits and Cookies from composite flours. Masters thesis, Central Food Technological Research Institute.

Sreeramulu, G (1997) Biochemical and molecular genetic investigations on wheat seed storage proteins. Doctoral thesis, Central Food Technological Research Institute.

Srivastava, Roshni (2006) Development of an Elisa to Detect the Incipient Stages of Tribolium Castaneum in Food Commodities. PhD thesis, University of Mysore.

Sumangala Gokavi, S. (2001) Physico-chemical and nutritional quality of malted cereals and milk based infant food. Doctoral thesis, Central Food Technological Research Institute.

Sumithra, B. (2005) Processing of grains for the preparation of breakfast cereals. Masters thesis, Central Food Technological Research Institute.

Vasant Arun, Deshmukh (2013) Studies on Cereal Bran and its Utilization. Masters thesis, University of Mysore.

Vikas, Gupta (2001) Composite flour biscuits. Masters thesis, Central Food Technological Research Institute.

Vishal, B. Trivedi (2012) A literature survey on grinding of cereals, legumes and spices. Masters thesis, University of Mysore.

Yogita, Bhatt (2022) Formulation of cereal-based breakfast mixes with modulated starch digestibility for regulation of hyperglycaemia. Doctoral thesis, Central Food Technological Research Institute.

Zarkar Geeta, Chandrakantrao (2013) Processing of Oats and their Nutritional Benefits. Masters thesis, University of Mysore.

Student Project Report

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]

Ajeetha, J. (2007) Multi Grain based Cereal Bars. [Student Project Report]

Ajeetha, J. (2007) Multi Grain Based Cereal Bars. [Student Project Report]

Ambiripuri, Rahul (2016) Processing of cereal grains for the production of high fibre sooji. [Student Project Report] (Submitted)

Ambresh, P. (2010) Rheological characteristics of alphaamylase treated cereal and pulse flour dispersions and doughs. [Student Project Report]

Anamika, Singh (2016) Effect of Processing on Starch properties of Job’s tears. [Student Project Report] (Submitted)

Aniketh, Bafna and Rakesh Ramesh Kamath, C. and Tejasvi Raj, B. (2009) Preparation of Flakes from Oats and Buckwheat – Biotechnological Approaches. [Student Project Report]

Anitha Tendulkar, C. M (2023) Development of gluten-free waffles. [Student Project Report] (Submitted)

Anjali, Palakkeel (2022) A study on the effect of puffing on functional and nutritional properties of buckwheat. [Student Project Report] (Submitted)

Asha, S. A. (2017) Comparative Nutritive Study Of Yava And Godhuma Rotika. [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)

Baghya Nisha, R. (2016) Effect of Technological treatments on Physico-chemical properties of bran/seed coat of Selected Cereals. [Student Project Report] (Submitted)

Bhavyashree, S.H. (2006) Bioaccessibility of Calcium, Iron, Zinc, Copper and Manganese from Whole Meals. [Student Project Report]

Bingi Akshata, Mukund Sangeeta (2017) Studies on development of Gluten free Eggless pancake. [Student Project Report] (Submitted)

Bishal, Sarkar (2020) Studies on black rice and millet for preparation of momo’s premix. [Student Project Report]

Chaitra Nayaka, M.K. (2008) Current Practices and Future Trends in Packaging of Food Grains. [Student Project Report]

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

Devopriya, Chakravarty (1995) Twin screw extrusion of rice-green gram blends : Effect of screw speed and barrel temperature on extrusion and extrudate characteristics. [Student Project Report] (Submitted)

Ekanayake, S. (1987) Comparative properties of rice flakes prepared using edge-runner and roller flaker. [Student Project Report] (Submitted)

Ela, Singh (2016) Development of Nano-Sensor using Cyclodextrin-Silver nano-particles to detect pesticidal residue (Butachlor) in soil, wheat and rice. [Student Project Report] (Submitted)

Esther, Malsawmdawngliani (2016) Cytotoxic effect of Quinoa bran proteins on hepatocellular carcinoma HepG2 cells. [Student Project Report] (Submitted)

Geethanjali, M. K. (2012) Convenient Product from Cereals and Pulses after Processing into Composite Flour. [Student Project Report] (Submitted)

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

Harsha Vardhan Babu, N. (2011) A Study on Calculation of Energy for Parboiling and Flaking of Paddy and Jowar. [Student Project Report]

Jagadeep Chandra, S. (2007) Preparation and Quality Assessment of Low Fat Extruded Snacks from Small Millets. [Student Project Report]

Jagadish, Kumathe (1983) Relative crispness and oil absorption quality of sandige extruded dough from cereal grains. [Student Project Report] (Submitted)

Jeena, Mary (2017) Effect Of Different Spacings and Fertilizer Levels on Quality Parameters of Chia (Salvia Hispanica L.). [Student Project Report] (Submitted)

Johnson, A. (2021) Characterization of bacterial strains isolated from Cereal based fermented foods. [Student Project Report] (Submitted)

Kahkasha, Fatema (2014) Effect of Hydrothermal Treatment and Germination on the Nutritional and Functional Properties of Buckwheat. [Student Project Report] (Submitted)

Kalmath, A. R. (2002) Preparation of milk/cereal/vegetable-based probiotic formulations. [Student Project Report] (Submitted)

Kamna, Kundra (2019) Nutraceutical with respect to Cereals. [Student Project Report] (Submitted)

Kanika, Singh (2020) Quality Aspects of Fermented Cereal Beverage. [Student Project Report] (Submitted)

Kiruthika, S. (2022) Cereal Based Fermented Beverages. [Student Project Report] (Submitted)

Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Kritika, Jain (2011) Quality Characteristics Of Composite Semolina Using Multigrains. [Student Project Report] (Submitted)

Lijo, Joy (2012) Studies on Functional Properties of Buckwheat before and after Hydrothermal Processing. [Student Project Report] (Submitted)

Lokesha, G. (2020) Objective and Subjective attributes of Popped cereals at Different Moisture Content. [Student Project Report] (Submitted)

Madhavi, Sharma (2017) Studies on physico chemical properties of Quinoa and Green gram dhal on processing. [Student Project Report] (Submitted)

Manish, S. Katare (2018) Development Of Quinoa Enriched Atta and Its Application for the Preparation Of Chapati and Pita Bread. [Student Project Report] (Submitted)

Manjeet, Kaur (2014) Evaluation of Anti-nutritional Factors & Enzymes in Cereal based Fermented Foods. [Student Project Report] (Submitted)

Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)

Mohamed, Shahid. J. (2016) Standardization of Chia Seeds Milling and Development of Traditional Food Product(S) From Raw and Processed Seeds. [Student Project Report] (Submitted)

Moharram, Y. G (1982) The causes, measurements, and control of post-harvest grain losses in developing countries including Egypt. [Student Project Report] (Submitted)

Monika, Bano (2016) Preparation of cereal based ready-to-eat weaning food. [Student Project Report] (Submitted)

Monisha, G. and Poojaa, M. (2019) Formulation of staple cereal based food by incorporating Flaxseed. [Student Project Report] (Submitted)

Mr., Amit (2011) Processing of Coarse Grains in Relation to Improved Nutritional, Functional and Nutraceutical Properties. [Student Project Report] (Submitted)

Ms, Chandni (2015) Studies on Quinoa based flour mix for Roti and Poori. [Student Project Report] (Submitted)

Ms., Shakun (2013) Development of Multigrain biscuits. [Student Project Report] (Submitted)

Mumtaz, Fatima (2015) Effect of additives on quality of amaranth snack: Application of response surface methodology. [Student Project Report] (Submitted)

Nair, Reshmi (2007) Studies On Bioactive Constituents Of Decalepis Hamiltonii for the Control Of Stored Grain Fungi. [Student Project Report]

Nancy, Tyagi (2016) Development of Flavoured Quinoa Milk and Quinoa-Badam Drink Mix. [Student Project Report] (Submitted)

Nandeesh, K. (2007) Utilization of Cereal Brans in Bakery and Pasta Products. [Student Project Report]

Nathia, D. (2007) Physico-Chemical Properties of a Coarse Grain (Maize) and a Fine Grain (Rice), Physical Modification of their Flour as well as their Isolated Starches. [Student Project Report]

Neha, Jha (2013) Effect of Processing on Nutritional and Antinutritional Profile of Pearl Millet Grain Components. [Student Project Report] (Submitted)

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

Nibha, Kumari (2012) Preparation and Quality Characteristics of Semolina from Foxtail Millet. [Student Project Report] (Submitted)

Nidhi, Mishra (2017) Formulation of nutritional porridge mixes with modulated starch digestibility for attenuating hyperglycemia. [Student Project Report] (Submitted)

Nikhitha, Katta (2018) Quinoa - Processing and Value Addition. [Student Project Report] (Submitted)

Nisha, Karunakaran (2009) Physicochemical and Textural Changes of Cereal Dough during Enzyme Processing. [Student Project Report]

Nissy Mary Prasad, N. (2018) Preparation of Nutri-rich Snack. [Student Project Report] (Submitted)

Nitha, M. A. (2021) Formulation of Value – Added Products from Buckwheat. [Student Project Report] (Submitted)

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

Parina, Garg (2009) Formulation and Quality Evaluation of Millet based Snack Food. [Student Project Report]

Pooja, Dubey (2019) Formulation of Low Phenylalanine Flour and Development of Cookies for Pku Patients. [Student Project Report] (Submitted)

Poornima, B.S (2009) Studies on Snacks from Modified Cereal Flours and Potato. [Student Project Report]

Pradeep, A (2023) Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality. [Student Project Report] (Submitted)

Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)

Rahul, Kumar (2012) Isolation And Biochemical Characterisation Of Fibrinolytic Enzymes Producing Bacillus Species From Sprouted Grains And Processed Food. [Student Project Report] (Submitted)

Ramachandra Swamy, S. R. (2003) A comparative study on the properties of amylases from malted cereals. [Student Project Report] (Submitted)

Ranjitha, B. (2016) Studies on Quinoa Based Idli. [Student Project Report] (Submitted)

Raval, Kirti (1989) The in-vitro study of starch digestability in grain sorghum (Sorghum bicolar). [Student Project Report] (Submitted)

Renuka, Pandey (2023) Lactic fermentation of millet and cereal mix and evaluation of its biochemical properties. [Student Project Report] (Submitted)

Rohini, H.K. (2010) Isolation, Screening of Fungi from Soil and Food Grains and their Antimicrobial Activity. [Student Project Report]

Ruqiya, Arman (2020) Formulation of cereal - wild ginger composite soup mix. [Student Project Report] (Submitted)

Saleh Eldin, Osman Mahgoub (1987) Formulation, production and evaluation of a weaning food for the Sudan. [Student Project Report] (Submitted)

Santosh Kumar, Pandey (2004) Functional Properties of HydrothermallyProcessed Proso Millet (Panicum miliaceum). [Student Project Report]

Saraswathi, R. (2017) Shelf-life studies of malted cereal based weaning foods. [Student Project Report] (Submitted)

Shanthamma, S. (2018) Low glycemic index milk pre mix using under-utilized Millets, Whole wheat and Green gram. [Student Project Report] (Submitted)

Sheetal, Dubey (2020) Screening and Quantification of Pesticides in Cereals through Ultra High performance Liquid Chromatography Mass spectrometry. [Student Project Report] (Submitted)

Shidlali, Srividya S (2008) Processing of Non-Wheat Noodles and its Quality Characteristics. [Student Project Report]

Shivakumar, A. R (2023) Contamination risk of carcinogenic benzoquinones in flour beetle infested grain flours. [Student Project Report] (Submitted)

Shruthi, B. and Shruthi, G .S and Sindu, T. V and Sneha, Pandey (2009) Design and Development of Innovative Online Semolina Drier. [Student Project Report]

Shubham, Kumar (2022) Regulatory Quality and Safety Aspects of Selected Cereals and Pulses. [Student Project Report] (Submitted)

Shyamal Kumar, Chandan (2016) Effect of processing and particle size on digestibility of starch in cereals. [Student Project Report] (Submitted)

Singh, V. V. (2000) PCR amplification of ribosome inactivating proteins gene from different cereals and millets. [Student Project Report] (Submitted)

Snehal, Dasharath Doke (2012) Development of Protein Rich Ready-to-Use Chapati/Roti Flour. [Student Project Report] (Submitted)

Sowmya, K. N. (2011) A study on the effects of different salts on the growth of Lactobacillus brevis grown on wheat bran xylo-oligosaccharides. [Student Project Report]

Sree Lasya, K. (2020) Rice pulse based extruded snack with a spice mix coating. [Student Project Report] (Submitted)

Sruthi Genevieve, K. (2012) Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development. [Student Project Report] (Submitted)

Subhangini, Mishra (2020) Nutraceutical production from Cereal Waste through Fermentation. [Student Project Report] (Submitted)

Sufi, Ruksaar (2024) Development of traditional ingredient-based cookies for lactating women. [Student Project Report] (Submitted)

Suganya, J. (2011) Functionalities of Probiotic Lactic Acid Bacteria: A Process for a Novel Probiotic Cereal Blend with High Antioxidant Activity over Shelf Storage. [Student Project Report]

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

Supreetha, S. (2004) The effect of heat processing on lysine content of selected foods. [Student Project Report] (Submitted)

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

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

Tripti, Yadav (2022) Optimization of Process for Development of a Novel Food Product using Buckwheat. [Student Project Report] (Submitted)

Usha, S. (2010) A Study of Microstructure in Selected Food Material during Processing. [Student Project Report]

Vaishnavi, P. (2006) Formulation and quality evaluation of a millet malt based beverage. [Student Project Report]

Vanshdeep, Pathania (2018) Effect of Spices in Enhancing the Bioaccesibility of Iron and Zinc in Cereal-Pulse Matrices. [Student Project Report] (Submitted)

Varun Kumar, S. (2010) Isolation and Characterization of Starches and Flours from Cereals. [Student Project Report]

Vasuprasada, Iyer (2004) Interactions between probiotics and prebiotics in legume : Cereal based foods. [Student Project Report] (Submitted)

Vedika, Singh (2018) Influence of Iron Enriched Cereal Grains on Bakery Products. [Student Project Report] (Submitted)

Vijayalaxmi, Guggari (2019) Dietary Calcium and Dietary Iron; With Special Reference to Cereals and Pulses: Significance and Bioavailability. [Student Project Report] (Submitted)

Vishal, B. Trivedi (2013) Grinding of cereals and pulses using selected machineries- methods and energy comparison. [Student Project Report] (Submitted)