Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 01 Rice"

A

Abdul, Halim (1970) Milling of rice : on the problem of stickiness in polishing of parboiled brown rice. Masters thesis, Central Food Technological Research Institute.

Abhishek, M.S. and Sai Sachin, K.B. and Suyog, Y. (2009) Development of Biofunctional Components Rich Food Ingredients from Rice Bran. [Student Project Report]

Abu Zafar, Amanatullah (1986) Storage and parboiling of rice in relation to Bangladesh. [Student Project Report] (Submitted)

Achal, Gogia and Mukesh, Sharma and Lalit, Prakash (2008) Aqueous Two-Phase Extraction of Lipase from Rice Bran. [Student Project Report]

Acharya, Gowri (2007) Carbohydrate Profile of Basmati and Non-Basmati Rice Varieties. [Student Project Report]

Achintya Kumar, Dolui and Arunkumar, V. and Ram, Rajasekharan and Vijayaraj, P. (2020) Activity‑based protein profling of rice (Oryza sativa L.) bran serine hydrolases. Scientific Reports, 10. p. 15191.

Achintya Kumar, Dolui and Latha, M. and Vijayaraj, P. (2020) OsPLB gene expressed during seed germination encodes a phospholipase in rice. 3 Biotech, 10. pp. 1-9.

Achintya Kumar, Dolui and Vijayaraj, P. (2020) Functional omics identifies serine hydrolases that mobilize storage lipids during rice seed germination. Plant Physiology Preview.

Achintya Kumar, Dolui and Vijayaraj, P. (2020) A solvent‑free delipidation method for functional validation of lipases. 3 Biotech, 10 (343). pp. 1-8.

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

Adithya, K. S. (2021) Fortification of Rice with Vitamin B12. Masters thesis, Central Food Technological Research Institute.

Aghil Nazim, A. (2022) Effect of different cooking medium in retention of beta carotene in fortified rice. [Student Project Report] (Submitted)

Agrawal, R. and Basappa, S. C. (1994) Fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae and Zymomonas mobilis ZM4 with penicillin G. Journal of Fermentation and Bioengineering, 77 (2). 218-220, 13 ref..

Agrawal, R. and Basappa, S. C. (1996) Role of antimicrobial agents in simultaneous saccharification and fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae PHO3 and Zymomonas mobilis ZM4. Biotechnology Letters, 18 (6). 673-678, 16 ref..

Aishwarya, Natrajan (2018) Quality characteristics of Infra red heated Brown rice. [Student Project Report] (Submitted)

Akshata, B. and Priya, R. and Kamaljit, M. (2011) Studies on Development of Bioactive Components Rich Rice Flour. [Student Project Report]

Akshata Abhay, Junnarkar (2024) Development of multifunctional edible food Packaging material from ragi and black rice. [Student Project Report] (Submitted)

Ali, S. Z. and Bhattacharya, K. R. (1980) Changes in sugars and amino acids during parboiling of rice. Journal of Food Biochemistry, 4 (3). 169-179, 8 ref..

Ali, S. Z. (1979) Studies on parboiling of rice. Masters thesis, Central Food Technological Research Institute.

Ali, S. Z. and Bhattacharya, K. R. (1976) Comparative properties of beaten rice and parboiled rice. Lebensmittel Wissenschaft Technologie, 9 (1). 11-13, 8 ref..

Ali, S. Z. and Bhattacharya, K. R. (1972) Hydration and amylose-solubility behaviour of parboiled rice. Lebensmittel Wissenschaft Technologie, 5 (6). 207-212, 11 ref..

Ali, S. Z. and Bhattacharya, K. R. (1976) Starch retrogradation and starch damage in parboiled rice and flaked rice. Staerke, 28 (7). 233-240, 9 ref..

Ali, S. Z. and Bhattacharya, K. R. (1972) An alkali reaction test for parboiled rice. Lebensmittel Wissenschaft Technologie, 5 (6). 216-218, 5 ref..

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

Amanatullah, Abu Zafar (1986) Storage and parboiling of rice in relation to Bangladesh. [Student Project Report] (Submitted)

Ananda Prakash Singh, Pradhan (1968) Drying of Paddy. Masters thesis, Central Food Technological Research Institute.

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

Anju, Augustine (2024) Profiling of anthocyanin and phenolic compounds in red rice (njavara). [Student Project Report] (Submitted)

Ankita, Singh (2017) Nutritional Profile And Cooking Characteristics Of B-Vitamin Fortified Rice. [Student Project Report] (Submitted)

Anuradha, Bhat Sondi. (1976) Effect of parboiling on the fat content of milled rice and bran. [Student Project Report] (Submitted)

Anuradha, Bhat Sondi. and Mohan Reddy, I. and Bhattacharya, K. R. (1980) Effect of processing conditions on the oil content of parboiled-rice bran. Food Chemistry, 5. pp. 277-282.

Anuradha Bhat, Sondi (1976) Lipids in rice. Masters thesis, Central Food Technological Research Institute.

Arjun, V. Nair (2016) Biotechnological approach to develop ready-to –use nutrient and nutraceutical rich rice flour suitable for weaning food. [Student Project Report] (Submitted)

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

Ashish, A. Prabhu (2013) Bioprocessed rice bran as functional food. [Student Project Report] (Submitted)

Ashish, A. Prabhu and Jayadeep, A. (2015) Enzymatic processing of pigmented and non pigmented rice bran on changes in oryzanol, polyphenols and antioxidant activity. Journal of Food Science and Technology, 52 (10). pp. 6538-6546. ISSN 0022-1155

Ashish, A. Prabhu and Jayadeep, A. (2017) Optimization of enzyme-assisted improvement of polyphenols and free radical scavenging activity in red rice bran: A statistical and neural network-based approach. Preparative Biochemistry and Biotechnology, 47 (4). pp. 397-405. ISSN 1082-6068

Ashwini, A. S. (2019) Development of Quick Cooking of Rice. [Student Project Report] (Submitted)

Asma Nazreen, K. A and Manisha, Guha and Sathyendra Rao, B. V. and Vasudeva, Singh (2011) Physico-chemical and nutritional properties ofgerm from different types of rice bran. Oryza, 48 (4). pp. 353-359.

Asma Nazreen, K. A (2009) Separation of Germ from Rice Bran and Studies on its Chemical Properties. [Student Project Report]

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

B

Baby, G. K. (2004) A study on lipase catalysed hydrolysis for the production of nutraceutical products from rice bran oil. [Student Project Report] (Submitted)

Baby Latha, R. and Bhat, K. K. and Suvendu, Bhattacharya (2002) Rheological behaviour of steamed rice flour dispersions. Journal of Food Engineering, 51 (2). 125-129, 11 ref..

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

Basamma, B. C. (2009) Optimization of drying methods for production of bio-pigments from red rice fermented with Monascus Purpureus. [Student Project Report] (Submitted)

Bhagyashri, Vishwas Pratape (2010) Crystalline Nature of the Products Prepared from Native and Bio-transformed Pigmented Rice Variety. [Student Project Report] (Submitted)

Bhagyashri Vishwas, Pratape (2010) Rice products from native and bio-transformed pigmented paddy and study of their crystalline nature. [Student Project Report] (Submitted)

Bharathi, T. V and Prasanna, R. and Shruthi, Sathyan (2006) Hydrothermal Treatment of Paddy,Isolation of Starch and its Acid Modification. [Student Project Report]

Bhashyam, M. K. and Srinivas, T. (1981) Studies on the association of white core with grain dimension in rice. Journal of Food Science and Technology, 18 (5). 214-215, 14 ref..

Bhashyam, M. K. (1977) Studies on steam treatment of freshly harvested paddy for improvement of culinary quality. Masters thesis, Central Food Technological Research Institute.

Bhashyam, M. K. and Hirannaiah, B. V. and Meera, M. S. and Aswathanarayana, K. N. and Ali, S. Z. (2006) Fair average quality (FAQ) analysis of paddy and rice: a relook. Journal of Food Science and Technology, 43 (2). pp. 213-218.

Bhashyam, M. K. and Raju, G. N. and Srinivas, T. and Naidu, B. S. (1984) Physico-chemical studies in relation to cracking properties in rice using isogenic lines. Journal of Food Science and Technology, 21 (5). 272-277, 35 ref..

Bhashyam, M. K. and Srinivas, T. (1982) Rice degrees of shedding predictions. Rice Journal, 85 (2). pp. 18-21.

Bhashyam, M. K. and Srinivas, T. (1984) Varietal difference in the topography of rice grain and its influence on milling quality. Journal of Food Science, 49 (2). 393-395, 401.

Bhashyam, M. K. and Srinivas, T. and Khan, T. A. (1985) Evaluation of grain chalkiness in rice. Rice Journal, 88 (7). 5, 13-16, 15 ref..

Bhashyam, M. K. and Meera, M. S. and Hirannaiah, B. V. and Ali, S. Z. (2002) Simple tests for differentiating raw-old and new and steamed rice in a mixture. Journal of Food Science and Technology, 39 (6). pp. 654-656.

Bhashyam, M. K. and Srinivas, T. and Desikachar, H. S. R. (1975) Controlled sun drying of freshly harvested paddy for improved milling quality. Journal of Food Science and Technology, India, 12 (3). 124-127, 10 ref..

Bhatia, D. S. and Subrahmanyan, V. (1959) Rice substitutes. Food Science, 8 (5). pp. 161-167.

Bhattacharya, K. R. (1969) Breakage of rice during milling, and effect of parboiling. Cereal Chemistry, 46 (5). 478-485, 16 ref..

Bhattacharya, K. R. (1980) Breakage of rice during milling: a review. Tropical Science, 22 (3). 255-276, 78 ref..

Bhattacharya, K. R. (1964) Enrichment of rice with riboflavin. Journal of Food Science and Technology (India), 1. p. 45.

Bhattacharya, K. R. (1979) Gelatinization temperature of rice starch and its determination. Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, 24 (2). 116-118, 7 ref..

Bhattacharya, K. R. (1979) Genetic evaluation and utilization of grain quality. International Rice Research Newsletter, 4 (2). pp. 4-5.

Bhattacharya, K. R. (1987) How Thailand maintains her rice quality: Lessons for India. Indian Food Industry, 6 (4). pp. 171-175.

Bhattacharya, K. R. (1990) Improved parboiling technologies for better product quality. Indian Food Industry, 9 (5). pp. 23-26.

Bhattacharya, K. R. (1969) Increasing Asia's rice production. Journal of Food Science and Technology, 6. pp. 3-8.

Bhattacharya, K. R. (1989) Need for widening the scope of rice breeding in India for the purpose of table rice. Oryza, 26. pp. 117-122.

Bhattacharya, K. R. (1970) Optimal agricultural practices for obtaining the maximum yield of rice from paddy. Seminar on Rice, Institute of Agricultural Technologists, Directorate of Agriculture, Bangalore..

Bhattacharya, K. R. (1979) Rice. Food Industries.

Bhattacharya, K. R. (1979) Status of rice breeding for grain quality in India. Chemical Aspects of Rice Grain Quality IRRI. pp. 135-148.

Bhattacharya, K. R. (1979) Tests for parboiled rice. 'Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, 24 (2). 116-118, 7 ref..

Bhattacharya, K. R. (1964) A heat-processing method for the enrichment of white rice. Current Science, 33. pp. 306-307.

Bhattacharya, K. R. and Ali, S. Z. (1976) A sedimentation test for pregalatinized rice products. Lebensmittel Wissenschaft Technologie, 9 (1). 36-37, 1 ref..

Bhattacharya, K. R. and Ali, S. Z. and Swamy, Y. M. I. (1971) Commercial drying of parboiled paddy with LSU dryers. Journal of Food Science and Technology, 8 (2). 57-63, 15 ref.. ISSN 0022-1155

Bhattacharya, K. R. and Chakrabhavi, M. Sowbhagya. (1980) On the alkali degradation type of rice kernels. Journal of the Science of Food and Agriculture, 31 (6). 615-618, 7 ref..

Bhattacharya, K. R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Curing of freshly harvested rice by heat treatment. Indian Journal of Technology, 2. pp. 378-380.

Bhattacharya, K. R. and Indudhara Swamy, Y. M. (1967) Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44. pp. 592-609.

Bhattacharya, K. R. and Ramesh, B. S. and Sowbhagya, C. M. (1982) Dimensional classification of rice for marketing. Journal of Agricultural Engineering, 19 (4). pp. 69-76.

Bhattacharya, K. R. and Sowbhagya, C. M. (1978) On viscograms and viscography, with special reference to rice flour. Journal of Texture Studies, 9 (3). 341-351, 17 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1979) Pasting behavior of rice: a new method of viscography. Journal of Food Science, 44 (3). pp. 797-800.

Bhattacharya, K. R. and Sowbhagya, C. M. (1980) Size and shape classification of rice. Riso, 29 (3). 181-185, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1976) Technical note: an alkali degradation test and an alcoholic alkali bran-staining test for determining the approximate degree of milling of rice. Journal of Food Technology, 11 (3). 309-312, 5 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1971) Water uptake by rice during cooking. Cereal Science Today, 16 (12). 420-424, 25 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) A colorimetric bran pigment method for determining the degree of milling of rice. Journal of the Science of Food and Agriculture, 23 (2). 161-169, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) An improved alkali reaction test for rice quality. Journal of Food Technology, 7 (3). 323-331, 6 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1978) Importance of insoluble amylose as a determinant of rice quality. Journal of the Science of Food and Agriculture, 29 (4). 359-364, 18 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1979) Quality classification of rice. International Rice Research Newsletter, 4 (4). p. 7.

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1980) Quality of Indian rice. Journal of Food Science and Technology, 17 (4). 189-193, 19 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Interrelationship between certain physicochemical properties of rice. Journal of Food Science, 37 (5). 733-735, 13 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1982) Quality profiles of rice: a tentative scheme for classification. Journal of Food Science, 47 (2). pp. 564-569.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Some physical properties of paddy and rice and their interrelations. Journal of the Science of Food and Agriculture, 23 (2). 171-186, 17 ref..

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Processing conditions and milling yield in parboiling of rice. Journal of Agricultural and Food Chemistry, 14. pp. 473-475.

Bhattacharya, K. R. and Zakiuddin Ali, S. (1970) Improvement in commercial sun-drying of parboiled paddy for better milling quality. Rice Journal, 73 (9). 3,4-9,15, 25 ref..

Bhattacharya, K. R. and Indudhara Swamy, Y. M. and Sowbhagya, C. M. (1979) Varietal difference in equilibrium moisture content of rice and effect of kernel chalkiness. Journal of Food Science and Technology, India, 16 (5). 214-215, 12 ref..

Bijay Kumar, Dash (1999) Preparation and evaluation of a health beverage from rice bran. [Student Project Report] (Submitted)

Bijay Kumar, Dash (1999) Use of rice bran for food purposes. Masters thesis, Central Food Technological Research Institute.

Bose, S. M. and Subrahmanyan, V. (1953) Component fatty acids of the liver-fat of albino-rats receiving a high-fat rice diet. Bulletin of Central Food Technological Research Institute, 2. pp. 236-237.

Bose, S. M. and Subrahmanyan, V. (1952) Effect of a high-fat rice diet on the deposition and fatty acids composition of liver-fat of albino rats. Annals Biochemistry and Experimental Medicine, 12. pp. 93-102.

Brindha, A. and Manju, S. and Ragupathy, J. (2012) Production Of Bioactive Compounds from Monascus purpureus and its Red Mutant by Solid State Fermentation Using Germinated and Nongerminated Rice and Paddy Substrates. [Student Project Report] (Submitted)

C

Capanzana, M. V. and Malleshi, N. G. (1992) Studies on malting of rice. ASEAN Food Journal, 4 (3). pp. 111-115.

Chakkaravarthi, A. and Lakshmi, S. and Subramanian, R. and Hegde, V. M. (2008) Kinetics of cooking unsoaked and presoaked rice. Journal of Food Engineering, 84 (2). pp. 181-186.

Chander, Harish and Kulkarni, S. G. and Berry, S. K. (1990) Acorus calamus Rhizomes as a Protectant of Milled Rice Against Sitophilus oryzae and Tribolium castaneum. Journal of Food Science and Technology, 27 (3). pp. 171-174.

Chandini, S. Kumar and Rati Rao, E. and Jamuna, Prakash (2005) Effect Of Varietal Differences And Polishing Of Rice On Quality Parameters Of Idli. Journal of Sensory Studies, 20 (5). pp. 397-409.

Chandrakanth, R. and Sunil, L. and Devaki, N. S. (2023) Transcriptomic Profiling of Resistant and Susceptible Rice Cultivar Blast Resistance Genes During Magnaporthe oryzae Infection. Plant Molecular Biology Reporter. pp. 1-11.

Chandrakanth, R. and Sunil, L. and Sadashivaiah, L. and Devaki, N. S. (2020) In silico modelling and characterization of eight blast resistance proteins in resistant and susceptible rice cultivars. Journal of Genetic Engineering and Biotechnology, 18. p. 75.

Chandrasekhar, Kanigelpula (1997) Studies on flavour of basmati rice samples. [Student Project Report] (Submitted)

Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402.

Charu Latha, Mahanta (1988) Studies on nature of parboiled rice. Doctoral thesis, Central Food Technological Research Institute.

Charumathy, G. (2010) Effect of Parboiling On Physicochemical and Phytochemical Properties of Pigmented Rice. [Student Project Report]

Chethan, T. R. (2020) Studies of rice puffing in sand of different particle sizes. [Student Project Report] (Submitted)

Chikkathayamma, K.M. (2005) Studies On Physico-Chemical Characteristics Of Medicinal Rice Njavara (Oryza Sativa L.). [Student Project Report]

Chinnaswamy, R. and Bhattacharya, K. R. (1986) Pressure-parboiled rice: a new base for making expanded rice. Journal of Food Science and Technology, 23 (1). 14-19, 8 ref..

Chinnaswamy, R. (1985) Studies on expanded rice. Masters thesis, Central Food Technological Research Institute.

Chinnaswamy, R. and Bhattacharya, K. R. (1986) Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch/Staerke, 38 (2). 51-57, 24 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1984) Relationship between amylose content and expansion characteristics of parboiled rice. Journal of Cereal Science, 2 (4). 273-279, 7 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Optimum processing conditions. Journal of Food Science, 48 (6). pp. 1604-1608.

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Physicochemical basis of varietal differences. Journal of Food Science, 48 (6). pp. 1600-1603.

Chinnaswamy, R. and Unnikrishnan, K. R. and Bhattacharya, K. R. (1985) Rheological properties of certain processed rice products. Starch/Staerke, 37 (3). 99-103, 12 ref..

Chirayu, Kadurkar (2023) Study of bio-accessibility of beta-carotene in fortified rice. [Student Project Report] (Submitted)

Chitra, M. (2001) Effect of processing on digestibility of rice starch by in vitro studies. [Student Project Report] (Submitted)

Chitra, M. (2001) Rice based convenience foods. Masters thesis, Central Food Technological Research Institute.

Chitra, M. and Vasudeva, Singh and Ali, S. Z. (2010) Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies. Journal of Food Science and Technology, 47 (4). pp. 414-419.

D

Dandekar, V. M. (1977) Incidence of toxigenic fungi and mycotoxin in some food materials. [Student Project Report] (Submitted)

Deepa, C. (2008) Physico chemical properties and nutritional composition of flakes prepared industrially from pigmented and non-pigmented rice. [Student Project Report]

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

Deepa, G. and Shanavas, S. and Vasudeva, Singh and Akhilender Naidu, K. (2011) Thermal and cooking properties of Indian medicinal rice Njavara in aqueous and milk media. Oryza, 48 (2). pp. 160-170.

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

Deepa, G. and Vasudeva, Singh and Naidu, K. A. (2012) Characterization of Antioxidant Compounds and Antioxidant Activity of Indian Rice Varieties. Journal of Herbs, Spices and Medicinal Plants, 18:. pp. 18-33.

Deepa, G. and Venkatachalam, L. and Bhagyalakshmi, N. and Shashidhar, H. E. (2009) Physicochemical and Genetic Analysis of an Endemic Rice Variety, Njavara (Oryza sativa L.), in Comparison to Two Popular South Indian Cultivars, Jyothi (PTB 39) and IR 64. Journal of Agricultural and Food Chemistry, 57. pp. 11476-11483.

Deepa, G. and Vasudeva, Singh and Akhilender Naidu, K. (2010) A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties. Journal of Food Science and Technology, 47 (5).

Deepa, Gopinath (2010) Biochemical and Genomic Studies on Medicinal Rice Njavara (Oryza sativa L.). PhD thesis, University of Mysore.

Deepa, U. (2010) Studies on Red Pigment and Statin from Native and Fermented Medicinal Rice-Njavara. [Student Project Report]

Deepthi, N. and Bhanuprakash, H. D. and Ravi Kumar, M. S. and Rajkumar, B. and Manonmani, H. K. (2005) DDT-toxicity towards seed-germination and viability. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (1). pp. 23-33.

Deerh, O. P. and Srinivas, T. (1991) Some histological factors associated with Basmati rice. Oryza, 28 (3). pp. 399-401.

Deshpande, S. S. (1978) Relation of rice starch to rice quality. Masters thesis, Central Food Technological Research Institute.

Deshpande, S. S. (1979) Varietal differences in texture of cooked rice. Masters thesis, Central Food Technological Research Institute.

Deshpande, S. S. and Bhattacharya, K. R. (1982) The texture of cooked rice. Journal of Texture Studies, 13 (1). 31-42, 14 ref..

Desikachar, H. S. R. (1956) Changes leading to improved culinary properties of rice on storage. Cereal Chemistry, 33 (5). pp. 324-328.

Desikachar, H. S. R. (1956) Chemical methods of determining the degree of polishing in rice. Internation Rice Commission. pp. 1-8.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. I. Some methods for comparison of the degree of milling. Cereal Chemistry, 32. pp. 71-77.

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

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. III. The use of coloured rice as an indicator of the degree of bran removal in rice milling. Cereal Chemistry, 32. pp. 80-82.

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

Desikachar, H. S. R. (1965) Processed rice products: The present position and scope for development. Journal of Food Science and Technology (India), 2. pp. 124-125.

Desikachar, H. S. R. (1965) Rural processing of paddy. Journal of Food Science and Technology (India), 2 (4). pp. 103-104.

Desikachar, H. S. R. and Bhashyam, M. K. and Parpia, H. A. B. (1967) Relative yield of total and head rice from raw and parboiled paddy. Journal of Food Science and Technology, 4 (4). pp. 156-158.

Desikachar, H. S. R. and Bhashyam, M. K. and Ranganath, K. A. and Mahadevappa, M. (1973) Effect of differential maturity of paddy grains in a panicle on their milling quality. Journal of the Science of Food and Agriculture, 24 (8). 893-896, 7 ref..

Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Subrahmanyan, V. (1959) Discoloration in rice: Some studies on its nature and effect on nutritive value. Cereal Chemistry, 36. pp. 78-83.

Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1955) Prevention of off-flavours due to fermentation in the commercial production of parboiled rice. Bulletin of Central Food Technological Research Institute, 5 (3). pp. 50-53.

Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112.

Desikachar, H. S. R. and Sowbhagya, C. M. and Viraktamath, C. S. and Indudhara Swamy, Y. M. and Bhashyam, M. K. (1969) Steaming of paddy for improved culinary, milling and storage properties. Journal of Food Science and Technology (Mysore), 6 (2). 117-121, 8 ref..

Desikachar, H. S. R. and Subrahmanyan, V. (1958) Commercial curing of freshly harvested paddy. Research and Industry, 3. pp. 245-246.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Rice technology in India. Food Science, 8. pp. 167-172.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part I. Principles of curing. Journal of Scientific and Industrial Research, 16A. pp. 365-367.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part II. Applications. Journal of Scientific and Industrial Research, 16A. pp. 368-370.

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Edwin Chandrawarana, Kularatne (1970) Rice products. Masters thesis, Central Food Technological Research Institute.

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Ganga bhavani, machupalli (2024) Valorization of red rice. [Student Project Report] (Submitted)

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Hameeda Banu, N. Itagi and Vasudeva, Singh (2015) Status in physical properties of coloured rice varieties before and after inducing retro-gradation. Journal of Food Science and Technology, 52 (12). pp. 7747-7758. ISSN 0022-1155

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Harish, Chander and Nagender, A. and Ahuja, D. K. and Berry, S. K. (2003) Effect of Various Plant Materials on the Breeding of Lesser Grain Borer {Rhyzopertha dominica) in Milled Rice in Laboratory. Journal of Food Science and Technology, 40 (5). pp. 482-485.

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Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chemistry, 191. pp. 152-162.

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Indhurathna, Swaminathan (2018) Quality assessment and development of specialty foods from folk medicinal rice cultivars – Kabirajsal and Kalabhatt. Doctoral thesis, AcSIR.

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Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - comparison among different shellers. Journal of Food Process Engineering, 3 (1). 43-47, 3 ref..

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Indudhara Swamy, Y. M. and Bhattacharya, K. R. (2009) Induction and healing of cracks in rice grain during water soaking of paddy. Journal of Food Science and Technology, 46 (2). pp. 136-138.

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Jagtap, P. S. (2004) Properties of native and parboiled rice influencing energy requirements in wet grinding. [Student Project Report] (Submitted)

Jagtap, P.S. and Subramanian, R. and Vasudeva, Singh (2008) Influence of Soaking on Crushing Strength of Raw and Parboiled Rice. International Journal of Food Properties, 11. pp. 127-136. ISSN 1094-2912

Jaidev, Gurudev (1988) Fumigant reactivity with constituents of rice bran. [Student Project Report] (Submitted)

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on functional properties of protein concentrates. Journal of the Science of Food and Agriculture, 67 (2). 181-187, 34 ref..

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

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Jayadeep, A. and Malleshi, N. G. (2011) Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA - Journal of Food, 9 (1). pp. 82-87.

Jayadeep, A. and Vasudeva, Singh and Sathyendra Rao, B. V. and Srinivas, A. (2009) Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components. Food Bioprocess Technology, 2. pp. 57-67.

Jeety Ram, T (2005) Aldose Reductase Of Oryza Sativa: Purification And Characterisation. [Student Project Report]

Jitha, K. K. (1997) Rice bran : Chemistry and technology. Masters thesis, Central Food Technological Research Institute.

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Kadkol, S. B. and Paul Jayaraj, A. (1968) Effect of phosphine fumigated rice on the growth of albino rats. Journal of Food Science and Technology, 5. pp. 6-7.

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Kalpanadevi, C. and Muthukumar, S. P. and Govindaraju, K. and Subramanian, R. (2021) Rice bran protein: An alternative plant-based protein to ameliorate protein malnourishment. Journal of Cereal Science, 97. p. 103154. ISSN 0733–5210

Kalpanadevi, C. and Vasudeva, Singh and Subramanian, R. (2019) Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice. Journal of Food Science and Technology, 56 (8). pp. 3900-3909. ISSN 0022-1155

Kalpanadevi, C. and Vasudeva, Singh and Subramanian, R. (2018) Influence of milling on the nutritional composition of bran from different rice varieties. Journal of Food Science and Technology, 55 (6). pp. 2259-2269. ISSN 0022-1155

Kamna, Kundra (2020) Microencapsulation Techniques and Application of Spray Drying in Red Rice Bran Phenolic Extract. [Student Project Report] (Submitted)

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Keerthana, Sundararaju (2020) Microbial Diversity During Malting of Paddy and Its Effect on Fermentation. [Student Project Report] (Submitted)

Khatoon, Sakina and Gopalakrishna, A. G. (2004) Fat-Soluble Nutraceuticals and Fatty Acid Composition of Selected Indian Rice Varieties. Journal of the American Oil Chemists Society, 81 (10). pp. 939-943.

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Kumar, K. R. (1997) Moisture content - relative humidity relationships of basmati rice. Rice India, 7 (6). pp. 10-11.

Kumar, U. (2006) Preparation and properties of noodles from different forms of rice. [Student Project Report] (Submitted)

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1960) The effect of partial or complete replacement of rice in poor vegetarian diet by jowar (Sorghum vulgare) on the growth and composition of blood and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 20. pp. 293-298.

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Lakshmi, S. and Chakkaravarthi, A. and Subramanian, R. and Vasudeva, Singh (2007) Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. Journal of Food Engineering, 78 (2). pp. 715-722.

Lalith Kumar, Pagaria (1988) Chemistry and technology of fermented Indian rice products. Masters thesis, Central Food Technological Reseach Institution.

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Mahadevamma, S. and Tharanathan, R. N. (2007) Processed rice starch characteristics and morphology. European Food Research and Technology, 225 (3-4). 603-612 ; 35 ref..

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Mahanta, C. L. and Ali, S. Z. and Bhattacharya, K. R. and Mukherjee, P. S. (1989) Nature of starch crystallinity in parboiled rice. Starch/Staerke, 41 (5). 171-176 ; 13 ref..

Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056

Mahejibin, Khan and Kanika, Singh and Shruti, Pandey (2021) Quality Aspects of Rice Based Fermented Beverage. Biomedical Journal of Scientific and Technical Research. pp. 1-9.

Mahendra Mukund, Barve (1996) Development of rice bran based health drink. [Student Project Report] (Submitted)

Manasa, V. and Sachin, R. Chaudhari and Ajay, W. Tumaney (2020) Spice fixed oils as a new source of g-oryzanol: nutraceutical characterization of fixed oils from selected spices. RSC Advances, 10. pp. 43975-43984.

Manisha, Guha (2000) Processing and Quality of Rice-Based Extruded Products. PhD thesis, Jadavpur University.

Manisha, Guha and Syed Zakiuddin, Ali. and Suvendu, Bhattacharya (2003) Screening of variables for extrusion of rice flour employing a Plackett-Burman design. Journal of Food Engineering, 57 (2). 135-144, 30 ref..

Manisha, Guha and Umesh, Shankar Shetty and Yella Reddy, S. and Malleshi, N. G. (2011) Functional Properties of Slow Carbohydrate Digestible Rice Produced Adapting Hydrothermal Treatment. International Journal of Food Properties, 14. pp. 1305-1317. ISSN 1094-2912

Manisha, Guha and Zakiuddin Ali, S. (2011) Changes in rheological properties of rice flour during extrusion cooking. Journal of Texture Studies, 42. pp. 451-458.

Manisha, Guha and Zakiuddin Ali, S. (2011) Changes in rheological properties of rice flour during extrusion cooking. Journal of Texture Studies. ISSN 1745-4603 (In Press)

Manisha, Guha and Zakiuddin Ali, S. (2006) Extrusion Cooking Of Rice: Effect Of Amylose Content And Barrel Temperature On Product Profile. JFPP, 30 (6). pp. 706-716.

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Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1998) Effect of barrel temperature and screw speed on rapid viscoanalyser pasting behaviour of rice extrudate. International Journal of Food Science and Technology, 33 (3). 259-266, 27 ref..

Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32 (3). : 251-267 ; 28 ref.

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Manisha, Guha and Zakiuddin Ali, S. (2002) Molecular degradation of starch during extrusion cooking of rice. International Journal of Food Properties, 5 (3). 509-521, 22 ref..

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Manohar Kumar, B. and Mahadevappa, M. and Rao, P. V. S. and Desikachar, H. S. R. (1968) Relationship of the coarseness of rice (Oryza sativa) varieties to the thickness of bran and aleurone layers. Journal of Food Science and Technology (Mysore), 5 (4). 193-94, 4 ref..

Mariya, George (2022) Characterization of fermented rice substrate for the production of biotechnologically important product. [Student Project Report] (Submitted)

Mathew, T. and Yatesh, C. C. (2004) Purification and characterisation of lipase from rice bran (Oryza sativa). [Student Project Report] (Submitted)

Mayura, K. and Basappa, S. C. and Sreenivasa Murthy, V. (1985) Studies on some factors affecting aflatoxin production by Aspergillus flavus and A. parasiticus. Journal of Food Science and Technology, 22 (2). 126-129, 16 ref..

Md., Shahabazuddin and Sarat Chandra, T. and Meena, S. and Sukumaran, R. K. and Nandini, P. Shetty and Mudliar, S. N. (2018) Thermal assisted alkaline pretreatment of rice husk for enhanced biomass deconstruction and enzymatic saccharification: Physico-chemical and structural characterization. Bioresource Technology, 263. pp. 199-206. ISSN 0960-8524

Mohamed Haaris, Khan (2019) Evaluation of Rice Flour Based Batter Systems for Battered and Breaded Fish Sticks. [Student Project Report] (Submitted)

Mohammad Kunhi, A. A. and Geetha Devi, B. R. and Sitaram, N. and Ramachandra Rao, T. N. (1981) Single cell protein from rice straw. Indian Food Packer, 35 (4). 39-46, 13 ref..

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Mohan, B. H. and Malleshi, N. G. and Koseki, T. (2010) Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts. LWT - Food Science and Technology, 43 ( 5). pp. 784-791.

Mohan Kumari, H. P. and Akhilender Naidu, K. and Vishwanatha, S. and Narasimhamurthy, K. and Vijayalakshmi, G. (2009) Safety evaluation of Monascus purpureus red mould rice in albino rats. Food and Chemical Toxicology (47). pp. 1739-1746. ISSN 0278-6915

Mohan Kumari, H. P. and Mohan, A. Dhale and Akhilender Naidu, K. and Vijayalakshmi, G. (2011) Antioxidant effect of red mould rice in hypercholesterolemic Wistar male rats. Cell Biochemistry and Function, 29. pp. 597-602.

Mohan Reddy, I. (1977) Aging of rice. Masters thesis, Central Food Technological Research Institute.

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

Mohankumari, H. P. and Akhilender Naidu, K. and Narasimhamurthy, K. and Vijayalakshmi, G. (2021) Bioactive Pigments of Monascus purpureus Attributed to Antioxidant, HMG-CoA Reductase Inhibition and Anti-atherogenic Functions. Frontiers in Sustainable Food Systems, 5. p. 590427.

Moirangthem, Selena (2021) Development of Bioactive Rich Fractions from Black Rice and Assessment of its Quality Characteristics. [Student Project Report] (Submitted)

Moorjani, M. N. and Subrahmanyan, V. (1953) The poor South Indian rice diet and its nutritional improvement. Bulletin of Central Food Technological Research Institute, 2. 160,185-164,188.

Mr., Himanshu (2016) Development of Polyphenol Concentrate from Medicinal Rice Bran. [Student Project Report] (Submitted)

Mr., Ramngaihzuala (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins. [Student Project Report] (Submitted)

Ms., Alka (2006) Gel rheology and structure. [Student Project Report] (Submitted)

Mujoo, R. and Chandrashekar, A. and Zakiuddin Ali, S. (1998) Rice protein aggregation during the flaking process. Journal of Cereal Science, 28 (2). 187-195, 23 ref..

Mummigatti, S. G. and Ragunathan, A. N. (1977) Influence of some Aspergillus species on the population of Corcyra cephalonica Staint. (Lepidoptera: Galeriidae). Bulletin of Grain Technology, 15 (3). 221-224, 8 ref..

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Murugesan, G. and Bhattacharya, K. R. (1991) Basis for varietal difference in popping expansion of rice. Journal of Cereal Science, 13 (1). 71-83, 41 ref..

Murugesan, G. and Bhattacharya, K. R. (1991) Effect of some pretreatments on popping expansion of rice. Journal of Cereal Science, 13 (1). 85-92, 15 ref..

Murugesan, G. and Bhattacharya, K. R. (1989) The nature of starch in popped rice. Carbohydrate Polymers, 10. pp. 215-225.

N

Nafeesa, Z. (2002) Enzymatic approaches for enrichment of proteins from rice bran. [Student Project Report] (Submitted)

Nagarathnamma, K. and Siddappa, G. S. (1965) Canning of rice. Journal of Food Science and Technology (India), 2. pp. 128-131.

Nagesh, K. A. (2007) Comparitive Study on Bio-pigment Production by Solid State Fermentation of Monascus purpureus on Indian Rice Variety. [Student Project Report]

Nandakumar, N. V. and Rajendrababu, S. and Udayabhaskar, S. and Swami, K. S. and Visweswaraiah, K. and Suryanarayana Raju, G. and Majumder, S. K. (1981) Survey of pesticide residue analysis in paddy straw samples from some farms of Chittoor district of Andhra Pradesh. Journal of Food Science and Technology, 18 (1). pp. 33-34.

Narasimha, H. V. and Ananthachar, T. K. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Development of a continuous process for making rice flakes. Journal of Food Science and Technology, 19 (6). 233-235, 5 ref..

Narasimha, H. V. and Shankara, R. and Ananthachar, T. K. and Desikachar, H. S. R. (1984) Energy requirements during processing and cooking of rice. Journal of Food Science and Technology, 21 (6). pp. 413-414. ISSN 0022-1155

Narasimha, H. V. and Shankara, R. and Sreedhara Murthy, S. and Indudhara Swamy, Y. M. and Sathyendra Rao, B. V. and Srinivas, A. (2000) A continuous process for parboiling brown rice. Journal of Food Science and Technology, 37 (3). 323-326 ; 14 ref..

Narasimhan, K. S. and Gawai, M. H. and Doharey, R. B. (1985) Impact of containers on seed paddy. Bulletin of Grain Technology, 23 (3). pp. 269-277.

Narayana Rao, M. and Swaminathan, M. (1953) Nutritive value of undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 2. pp. 262-263.

Narayana Rao, M. and Swaminathan, M. (1955) The nutritive value of calcured rice. Bulletin of Central Food Technological Research Institute, 4 (2). p. 34.

Narayana Rao, M. and Viswanatha, T. and Mathur, P. B. and Swaminathan, M. and Subrahmanyan, V. (1954) Effect of storage on the chemical composition of husked, undermilled and milled rice. Journal of Science of Food and Agriculture, 9. pp. 405-409.

Neha, Rawat (2018) Fortification of Rice with Micronutrients. [Student Project Report] (Submitted)

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

Nibha, Kujur (2024) Isolation of Bioactive Pigment from Monascus purpureus CFR410-11. [Student Project Report] (Submitted)

Nikita, Chaudhary (2024) Regulatory quality and safety aspects of basmati rice. [Student Project Report] (Submitted)

Nisha, Paul (2017) Physiochemical and Structural Properties of Infrared Radiation Treated Brown Rice. [Student Project Report] (Submitted)

Nissy, James (2022) Biological Activities and Shelf Life Study of Curcumin Incorporated in Rice. [Student Project Report] (Submitted)

Niveditha, Lakshman (2012) Nutraceutical Properties of Wellness Rice Flour. [Student Project Report] (Submitted)

Niveditha, N. V. (2015) Changes in the physicochemical and cooking properties of accelerated and naturally aged rice. [Student Project Report] (Submitted)

Nongmaithem Seema, Chanu (2022) Development and Quality Evaluation of Ready-to-Cook Black Rice Upma. [Student Project Report] (Submitted)

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Shyama Prasad Rao, R. and Muralikrishna, G. (2007) Structural characteristics of water-soluble feruloyl arabinoxylans from rice (Oryza sativa) and ragi (finger millet, Eleusine coracana): Variations upon malting. Food Chemistry, 104 (3). pp. 1160-1170.

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Sowmya, Joy (2007) Isolation And Activity Determination Of Lipase From Rice Bran. [Student Project Report]

Sowmya , R. S. (2012) Studies on effect of grading paddy prior to parboiling on its quality and energy consumption during milling. [Student Project Report] (Submitted)

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

Sreedhar, R. and Purnima Kaul, Tiku (2018) Cupincin: A Novel Cupin Domain Containing Protease from Rice (Oryza sativa L.) Bran Comprising of Procoagulant and Fibrinogenolytic Activity. Indian Journal of Hematology Blood Transfusion, 34 (2). pp. 314-321.

Sri Charani, Rao (2019) Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice. [Student Project Report] (Submitted)

Sridevi, R. (2006) Value Addition to Rice by Biotransformation-Quality Characteristics. [Student Project Report]

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Srinivas, T. and Bhashyam, M. K. (1995) Genetic and varietal improvement in the technological qualities of rice. Tropical Science, 34 (4). 429-439, 77 ref..

Srinivas, T. and Bhashyam, M. K. and Desikachar, H. S. R. (1979) Histological peculiarities at the region of attachment of grain stalk associated with the shedding quality of rice. Indian Journal of Agricultural Science, 49. pp. 78-81.

Srinivas, T. and Bhashyam, M. K. and Mahadevappa, M. and Desikachar, H. S. R. (1976) Proportion of milky grains as an indicator of optimum stage for harvesting rice. Indian Journal of Agricultural Science, 46. pp. 555-559.

Srinivas, T. and Bhashyam, M. K. and Mahadevappa, M. and Desikachar, H. S. R. (1977) Varietal differences in crack formation due to weathering and wetting stress in rice. Indian Journal of Agricultural Sciences, 47 (1). 27-31, 15 ref..

Srinivas, T. and Bhashyam, M. K. and Mune Gowda, M. K. and Desikachar, H. S. R. (1978) Factors affecting crack formation in rice varieties during wetting and field stresses. Indian Journal of Agricultural Sciences, 48 (7). 424-432, 15 ref..

Srinivas, T. and Bhashyam, M. K. and Narasimha Reddy, M. K. and Desikachar, H. S. R. (1981) Development of a modified technique for intra-varietal selection for low crack susceptibility and low milling breakage in rice. Indian Journal of Agricultural Sciences, 51 (4). 228-232, 5 ref..

Srinivas, T. and Bhashyam, M. K. and Shankara, R. and Vasudeva, Singh and Desikachar, H. S. R. (1981) Drying-cum-curing of freshly harvested high moisture paddy by roasting with hot sand. Journal of Food Science and Technology, 18 (5). 184-187, 13 ref..

Srinivas, T. and Desikachar, H. S. R. (1973) Factors affecting the puffing quality of paddy. Journal of the Science of Food and Agriculture, 24 (8). 883-891, 13 ref..

Srinivas, T. and Desikachar, H. S. R. (1974) Removal of bran and aleurone layers at different points on the surface of rice grain during progressive polishing. Journal of Food Science and Technology, 11 (2). 83-84, 6 ref.. ISSN 0022-1155

Srinivas, T. and Desikachar, H. S. R. (1973) A simple inexpensive device for detecting and estimating cracks in intact paddy grains. Journal of Food Science and Technology, 10 (4). 197-199, 5 ref.. ISSN 0022-1155

Srinivas, T. and Lakshmi, T. K. and Desikachar, H. S. R. (1974) Varietal differences in puffing quality of paddy. Journal of Food Science and Technology, 11 (3). pp. 134-135. ISSN 0022-1155

Srinivas, T. and Singh, V. and Bhashyam, M. K. (1984) Research: grain chalkiness in rice. Rice Journal, 87 (1). 8-9, 12.

Srinivas, T. and Vasudeva, Singh and Bhasyam, M. K. and Desikachar, H. S. R. (1983) Preservation of high moisture paddy with common salt. Journal of Food Science and Technology, 20 (4). 174-175, 11 ref..

Srinivas, T. and Rao, S. N. R. and Bhashyam, M. K. and Desikachar, H. S. R. (1976) Studies on the use of dry earth as a contact medium for absorbing moisture from paddy. Journal of Food Science and Technology, India, 13 (3). 142-145, 11 ref..

Srinivasan, K. S. and Shamantaka Sastry, M. C. and Indira, K. and Desikachar, H. S. R. (1970) Growth promoting value of some high lysine rice varieties. Journal of Food Science and Technology, 7 (2). pp. 95-96. ISSN 0022-1155

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Sripriya, Gandham (2000) Studies on the analysis of basmati rice flavour using head space purge and trap (P&T) technique. [Student Project Report] (Submitted)

Srirangarajan, A. N. and Desikachar, H. S. R. and Indiramma, K. and Sankaran, A. N. (1961) Note on variations in residual bran in individual rice grains from batches polished to different degrees. Cereal Chemistry, 38. pp. 391-392.

Sruthi, C. R. (2016) Protein ingredients from rice. [Student Project Report] (Submitted)

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Subrahmanyan, V. (1952) Synthetic rice. Bulletin of Central Food Technological Research Institute, 2. pp. 48-53.

Subrahmanyan, V. and Bains, G. S. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations of grain substitutes.V. The nutritive value of synthetic rice. Bulletin of Central Food Technological Research Institute, 4. pp. 55-57.

Subrahmanyan, V. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. (1954) Rice substitutes. Nature, 174 (4422). pp. 199-201.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. (1955) Commercial methods of parboiling paddy and improvement of the quality of parboiled rice. Journal of Scientific and Industrial Research, 14A. pp. 110-114.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1955) Influence of season on the growth response of abino rats to the poor rice diet. Bulletin of the National Institute of Science India, 10. pp. 95-101.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1956) Varietal differences in the growth promoting value of rice. International Rice Commission. pp. 1-10.

Subrahmanyan, V. and Murthy, H. B. N. and Bhagavan, R. K. and Swaminathan, M. and Sankaran, A. N. (1958) Effect of long-term feeding of albino rats on rice and on rice-tapioca diets on the blood and on the liver. British Journal of Nutrition, 12. pp. 292-296.

Subrahmanyan, V. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1956) Studies on the nutritive value of poor vegetarian diets based on husked, under milled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 214-215.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Nutritive value and keeping quality of husked, undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 329-334.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Studies on the nutritive value of rice and rice diets. I. The nutritive value of husked, undermilled and milled raw rice. Annals of Biochemistry and Experimental Medicine, 16 (2). pp. 81-88.

Sudha, Saira and Gopala Krishna, A. G. and Asna, Urooj (2011) Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product. Journal of Food Science and Technology, 48 (4). pp. 478-483.

Sudhir, G. Walde and Jyothirmayi, T. and Sudha, M. L. and Manohar, B. (2004) The effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batter. International Journal of Food Science and Technology, 40. pp. 935-942.

Suma, V.S. (2009) Physical Modifications of Broken Rice. [Student Project Report]

Sumeet, S. Devidan (2010) Studies on Size reduction of Rice. [Student Project Report]

Sumon, Mukherjee (2004) Characterization of agglomeration process using a model food powder as a function of moisture content. [Student Project Report] (Submitted)

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

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Surabhi, R. (2009) Isolation of Xylooligosaccharides from Rice Bran and determination of their Antioxidant activity. [Student Project Report]

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Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering, 32 (1). : 83-99 ; 34 ref..

Suvendu, Bhattacharya and Sivakumar, V and Devopriyo, Chakraborty (1997) Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach. Journal of Food Engineering, 32 (2). 125-131, 10 ref..

Suvendu, Bhattacharya and Bhat, K. K. (1997) Steady shear rheology of rice-blackgram suspensions and suitability of rheological models. Journal of Food Engineering, 32 (3). 241-250, 19 ref..

Swamy, Y. M. I. and Ali, S. Z. and Bhattacharya, K. R. (1971) Relationship of moisture content and temperature to discoloration of rice during storage. Journal of Food Science and Technology (Mysore), 8 (3). 150-152, 11 ref..

Swamy, Y. M. I. and Sowbhagya, C. M. and Bhattacharya, K. R. (1978) Changes in the physicochemical properties of rice with aging. Journal of the Science of Food and Agriculture, 29 (7). 627-639, 18 ref..

Swapnil, N. Solanki (2003) Evaluation of different wet grinding systems. [Student Project Report]

Swathi, K. Nair (2015) Evaluation of Proteolytic activity of Storage Protein from Rice (Oryza sativa L.) Bran. [Student Project Report] (Submitted)

Swathy, K. (2012) Screening of different rice varieties for the production of bioactive molecules by solid state fermentation of Monascus purpureus. [Student Project Report] (Submitted)

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Tanya, Baby (2022) Effect of processing of rice on quality of unniyappam. [Student Project Report] (Submitted)

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Tika, B. Karki (1969) Quality factors in rice. Masters thesis, Central Food Technological Research Institute.

Tribeni, Das and Subramanian, R. and Chakkaravarthi, A. and Vasudeva, Singh and Ali, S. Z. and Bordoloi, P. K. (2006) Energy conservation in domestic rice cooking. Journal of Food Engineering, 75 (2). pp. 156-166. ISSN 0260-8774

U

Udaya Kumari, C. G. (2005) Immunochemical studies directed towards the detection of low level insect contamination in stored foods. Doctoral thesis, Central Food Technological Research Institute.

Ummu Habeeba, K. (2006) Functional Expression of Rice Bran Lipase. [Student Project Report]

Unnikrishnan, K. R. (1986) Studies on parboiled rice. Doctoral thesis, Central Food Technological Research Institute.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1995) Changes in Properties of Parboiled Rice During Ageing. Journal of Food Science and Technology, 32 (1). pp. 17-21.

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Unnikrishnan, K. R. and Bhattacharya, K. R. (1987) Properties of pressure-parboiled rice as affected by variety. Cereal Chemistry, 64 (5). pp. 321-323.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1989) Reviving the pressure-parboiling process by use of low-amylose varieties of paddy. Indian Food Industry, 8 (1). pp. 25-28.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1981) Swelling and solubility behaviour of parboiled rice flour. Journal of Food Technology, 16 (4). 403-408, 9 ref..

Unnikrishnan, K. R. and Viraktamath, C. S. and Krishnamurthy, H. and Bhattacharya, K. R. (1982) Parboiling of paddy by simple soaking in hot water. Journal of Food Technology, 17 (4). 499-506, 10 ref..

Upadhyay, J. K. (1973) Measuring the consistency of cooked rice by Haake's contistometer : As an index of its stickiness. [Student Project Report] (Submitted)

Utkarsh, Kumar and Vasudeva, Singh (2011) Preparation and functional properties of noodles prepared from raw and hydro-thermally processed rice. Oryza, 48 (3). pp. 258-266.

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Varsha, Agarwal (2008) Standardization of physico-chemical parameters of rice bran oil to meet regulatory requirements. [Student Project Report] (Submitted)

Varun, Kumar and Lakshmy, V. Kurup and Purnima Kaul, Tiku (2021) The Modulatory Effect of Cholesterol Synthesis by Oryza sativa Derived Bioactive Peptide Fractions: An In Vitro Investigation. International Journal of Peptide Research and Therapeutics, 27. pp. 245-251.

Vasudeva, Singh and Isobe, S. (2007) Preparation of High Degree Substituted Acetylated Acid Modified Rice Starches, Intermediate Degree Substituted Derivatives of Rice Starch and Zein Proteins and Preparation of Biodegradable Films (Part II). Trends in Applied Science Research, 2 (2). pp. 103-114. ISSN 1819-3579

Vasudeva, Singh and Isobe, S. and Okadome, H. and Ohtsubo, K. (2007) Preparation of high degree subtituted acetylated rice starch and zein proteins and preparation of bio-degradable films. Trends in Applied Science Research, 2 (2). pp. 103-114. ISSN 1819-3579

Vasudeva, Singh and Okadome, H. and Toyoshima, H. and Isobe, S. and Ohtsubo, K. (2000) Thermal and physicochemical properties of rice grain, flour and starch. Journal of Agricultural and Food Chemistry, 48 (7). 2639-2647, 20 ref..

Vasudeva, Singh and Isobe, S. and Toyoshima, H. and Okadome, H. and Ohtsubo, K. (2007) Preparation and Properties of High Degree Substituted Acetylated Rice Starches and Preparation of Their Films Part 1. Trends in Applied Sciences Research, 2 (3). pp. 175-187.

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

Vignesh, Nayaka (2020) Influence of Ageing of Paddy on Milling, Cooking and Textural Properties of Rice. [Student Project Report] (Submitted)

Vignesh, Nayaka N (2021) Influence of Ageing of Paddy on Cooking and Milling Properties. Masters thesis, Central Food Technological Research Institute.

Vijayakumar, K. R. (2013) Functional Expression and Characterization of a Lipase from Oryza sativa. PhD thesis, University of Mysore.

Vijayakumar, K. R. and Lalitha, R. Gowda (2013) Rice (Oryza sativa) lipase: Molecular cloning, functional expression and substrate specificity. Protein Expression and Purification, 88. pp. 67-79.

Vijayakumar, K. R. and Lalitha, R. Gowda (2012) Temporal expression profiling of lipase during germination and rice caryopsis development. Plant Physiology and Biochemistry, 57. pp. 245-253.

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Viraktamath, C. S. (1973) Practical approach to the production of edible rice bran oil in India. Oils and Oilseeds Journal, 26 (4). 5-7, 4 ref..

Viraktamath, C. S. and Desikachar, H. S. R. (1971) Inactivation of lipase in rice bran in Indian rice mills. Journal of Food Science and Technology, 8 (2). 70-74, 11 ref.. ISSN 0022-1155

Viraktamath, C. S. and Raghevendra, G. and Desikachar, H. S. R. (1971) Use of rice milling machinery for commercial pearling of grain sorghum (jowar) and culinary uses for pearled sorghum products. Journal of Food Science and Technology (India), 8 (1). pp. 11-13. ISSN 0022-1155

Viraktamath, C. S. (1974) Large scale trials for stabilization of rice bran with steam. Journal of Food Science and Technology, India, 11 (4). 191-193, 2 ref..

Vishwanath, S. Vallabha and Indira, T. N. and Jyothi Lakshmi, A. and Radha, C. and Purnima Kaul, Tiku (2015) Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients. Journal of Food Science and Technology, 52 (12). pp. 8252-8259. ISSN 0022-1155

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Win, Nyunt (1984) Studies on Khaung-yee fermentation from rice var purple puttu. [Student Project Report] (Submitted)

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Yadav, Saroj and Hameeda Banu, N. Itagi and Jayadeep, A. (2020) Neuroprotective and hepatoprotective effect of whole red rice forms against oxidative stress in streptozotocin induced diabetic rats. Indian Journal of Experimental Biology, 58. pp. 151-160. ISSN 0019-5189

Yagya, Saraswat (2021) A study on quality characteristics and anthocyanin content in black rice fortified wheat-based products. [Student Project Report] (Submitted)

Yash, Dixit and Suvendu, Bhattacharya (2015) Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. Journal of Food Science and Technology, 52 (8). pp. 4852-4862. ISSN 0022-1155

Yashaswini, K. (2012) Fortification of rice and study of their functional properties. [Student Project Report] (Submitted)

Yumnam Nandan, Singh (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Cookies. [Student Project Report] (Submitted)

Z

Zakiuddin Ali, S. and Bhattacharya, K. R. (1982) Studies on pressure parboiling of rice. Journal of Food Science and Technology, 19 (6). 236-242, 9 ref..

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) High-temperature drying-cum-parboiling of paddy. Journal of Food Process Engineering, 4 (2). 123-136, 11 ref..

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) Pasting behaviour of parboiled rice. Journal of Texture Studies, 11 (3). 239-245, 12 ref..

Zarena, A. S. (2001) Effect of sub gelatinization heat treatment on the properties of starch. [Student Project Report] (Submitted)