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

Article

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.

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..

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. 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..

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..

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.

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

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.

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.

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. 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..

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.

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.

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.

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. 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..

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.

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).

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. 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.

Desikachar, H. S. R. and Subrahmanyan, V. (1961) The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal. Cereal Chemistry, 38. pp. 356-364.

Desikachar, H. S. R. and Subrahmanyan, V. (1960) The relative effects of enzymatic and physical changes during storage on the culinary properties of rice. Cereal Chemistry, 37 (1). pp. 1-8.

Dhale, M. A. and Divakar, S. and Umesh Kumar, S. and Vijayalakshmi, G. (2007) Isolation and characterization of dihydromonacolin-MV from Monascus purpureus for antioxidant properties. Applied Microbiology and Biotechnology, 73 (5). pp. 1197-202. ISSN 0175-7598

Divyashri, G. and Gokul, K. and Dr., Muralidhara and Prapulla, S. G. (2017) Oral Supplementation of GABA Containing Rice Flour Alleviate Acrylamide Induced Oxidative Impairments and Neurotoxicity in Mice. EC Nutrition, 8 (6). pp. 191-203.

Divyashri, G. and Prapulla, S. G. (2016) Production and characterization of fermented rice flour containing gamma-aminobutyric acid (GABA). International Journal of Environmental & Agriculture Research, 2 (10). pp. 98-106.

Ekanayaka, S. and Narasimha, H. V. (1997) Comparative properties of rice flakes prepared using edge runner and roller flaker. Jouranl of Food Science and Technology, 34 (4). pp. 291-295.

Faiyaz, Ahmed and Kalpana, Platel and Suryanarayanaiyer, Vishwanatha and Shashikala, P. (2006) Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats. Journal of the Science of Food and Agriculture, 87. pp. 60-67.

Fasiha, Rehana. and Basappa, S. C. and Murthy, V. S. (1979) Destruction of aflatoxin in rice by different cooking methods. Journal of Food Science and Technology, India, 16 (3). 111-112, 9 ref..

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

Halim, A. and Bhattacharya, K. R. (1978) Effect of degree and pressure of milling on the stickiness of milled parboiled rice. Journal of Food Quality, 1 (4). 349-358, 9 ref..

Hameeda Banu, N. Itagi and Pradeep, S. R. and Vasudeva, Singh and Srinivasan, K. and Jayadeep, A. (2016) Beneficial influence of phosphorylated parboiled dehusked red rice (Oryza sativa L.) in streptozotocin-induced diabetic rats. Starch/Stärke ,, 68. pp. 568-580.

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

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.

Harish, Chander. and Kulkarni, S. G. and Berry, S. K. (1991) Effectiveness of turmeric powder and mustard oil as protectants in storedmilled rice against rice weevil Sitophilus oryzae. International Pest Control, 33 (4). pp. 94-97.

Hemavathy, J. and Bhat, K. K. (1994) Effect of particle size on viscoamylographic behaviour of rice flour and vermicelli quality. Journal of Texture Studies, 25 (4). 469-476, 18 ref..

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

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.

Hirannaiah, B. V. and Bhashyam, M. K. and Ali, S. Z. (2001) An improved cooking quality test for Basmati rice. Journal of Food Science and Technology, 38 (2). 116-119, 22 ref..

Indhurathna, Swaminathan and Manisha, Guha (2018) Protein-rich instant rice beverage mix and its quality attributes. Journal of Food Processing and Preservation, 42 (6). pp. 1-8.

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. I. Types of cracked and immature grains. Journal of Food Science and Technology, 19 (3). 106-110, 13 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. IV. Effect of kernel chalkiness. Journal of Food Science and Technology, 19 (3). 125-126, 7 ref..

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..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - effect of kernel defects and grain dimension. Journal of Food Process Engineering, 3 (1). 29-42, 8 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1984) Breakage of rice during milling. V. Effect of sheller, pearler and grain types. Journal of Food Science and Technology, 21 (1). 8-12, 6 ref..

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.

Indudhara Swamy, Y. M. and Unnikrishnan, K. R. and Narasimhan, K. S. (1993) Changes in Free Fatty Acids and Insect Infestation During Storage of Brown Rice Obtained by Shelling Paddy in Rubber Roll and Disc Shellers. Journal of Food Science and Technology (India), 30 (5). pp. 324-330.

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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

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

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

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..

Book Section

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

Thesis

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

Girish, N. (2021) Interrelationship Between Parboiling Methods and Quality of Rice. Masters thesis, Central Food Technological Research Institute.

Gopalakrishna, K. N. (2001) Structure-activity relationship of lipase from wheat germ and rice bran. Doctoral thesis, Central Food Technological Research Institute.

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

Indravathamma, P. (1981) Studies on a lectin from a rice. Doctoral thesis, Central Food Technological Research Institute.

Indudhara Swamy, Y. M. (1977) Studies on breakage of rice during milling. Masters thesis, Central Food Technological Research Institute.

Janak, K. Upadhyay (1972) Tests for cooking quality of rice. Masters thesis, Central Food Technological Research Institute.

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

Jyoti, G. S. (1982) Degree of milling of rice. Masters thesis, Central Food Technological Research Institute.

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

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

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

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

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

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

Nongnuan, Cheeptongkum (1975) Fermented food products based on rice. Masters thesis, Central Food Technological Research Institute.

Prayoon, Sawangsak (1969) Microflora of rice and its control. Masters thesis, Central Food Technological Research Institute.

Prem Maheshwari, Narain (1970) Parboiling of rice review : The influence of soaking pH on parboiling of rice. Masters thesis, Central Food Technological Research Institute.

Radhika Reddy, K (1994) Studies on rice quality. Doctoral thesis, Central Food Technological Research Institute.

Rajini, Mujoo (1997) Effect of processing conditions on the properties of rice flakes. 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.

Ramesh, M (1997) Studies on structure of rice starch and its relation to cooked rice structure. Doctoral thesis, Central Food Technological Research Institute.

Ramesh, M. N. (2001) Heat and mass transfer studies in the dehydration of cooked rice and vegetables. Doctoral thesis, Central Food Technological Research Institute.

Rani, Kumari (2010) Traditional and Innvative Rice Products. Masters thesis, University of Mysore.

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

Roopesh, S. (2018) Identification and characterization of a novel protease from rice (Oryza sativa L.) bran. Doctoral thesis, University of Mysore.

Sahaja, Pochineni (2015) Brown Rice Nutrition and its Products. Masters thesis, University of Mysuru.

Sanjay, Rangroo (1988) Recent studies on transport processes in drying of grains. Masters thesis, Central Food Technological Research Institute.

Sapna, I (2022) Nutraceutical components and bio-potency of bioprocessed pigmented rice bran. Doctoral thesis, Central Food Technological Research Institute.

Saroj, Yadav (2019) Neuroprotective Effects of Rice Bran in Experimental Animal Model. Doctoral thesis, AcSIR.

Savitha, Y.S. (2016) Quality profile of rice noodles with low glycemic index / low carbohydrate digestibility. Doctoral thesis, Central Food Technological Research Institute.

Seetharamaiah, G. S. (1989) Studies on oryzanol. Doctoral thesis, Central Food Technological Research Institute.

Shams-Ud-Din, M. D. (1974) Rice storage : Deterioration and its prevention. Masters thesis, Central Food Technological Research Institute.

Shastry, B. S. (1973) Studies on certain enzymes of potential, economic and analytical value with particular reference to rice bran. Doctoral thesis, Central Food Technological Research Institute.

Shyama Prasad Rao, R. (2005) Studies on Water Extractable Feruloyl Polysaccharides from Native and Germinated Rice (Oryza Sativa) and Ragi (Eleusine Coracana). PhD thesis, University of Mysore.

Sowbhagya, C. M. (1985) Studies on physicochemical properties of rice in relation to its cooking quality. Doctoral thesis, Central Food Technological Research Institute.

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

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.

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

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.

Student Project Report

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]

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

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

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)

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)

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)

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)

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

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

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)

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]

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

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)

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

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]

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)

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

Dona, Jude (2023) Development and quality evaluation of rice analogues from wheat and black rice. [Student Project Report] (Submitted)

Farhana Shabnam, Rahman (2002) Shelf stability of flakes from brown rice. [Student Project Report] (Submitted)

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

Girish, N. (2020) Effect of grading of paddy on milling characteristics and comparative study of physical, cooking and textural properties of IR 64 and Meenakshi varieties of paddy. [Student Project Report] (Submitted)

Gopal Singh, Purela (1975) Microbial profile of paddy soaked water. [Student Project Report] (Submitted)

Hari Prasad, N. (2019) Impact of Polishing on Physicochemical Composition in Traditional Rice Varieties of Salem, Tamil Nadu. [Student Project Report] (Submitted)

Harish, Jelda (2010) Studies on Development of Nutraceutical Rich Rice Bran Drink Mix. [Student Project Report]

Harrison, B. Williams (1979) The behaviour of fumigants on milled raw rice under tropical conditions. [Student Project Report] (Submitted)

Hemanth, Vijayan (2017) Changes in Grain Component During Acclerated and Naturally Aged Rice. [Student Project Report] (Submitted)

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

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

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

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

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

Koijam, Anupriya (2009) Physico-Chemical Properties of Rice Flakes prepared after Bio-processing. [Student Project Report]

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

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

Manjari, Singh (2014) Fabricated rice from broken rice: Development and characterization. [Student Project Report] (Submitted)

Manjunatha, G. R. (1974) Separation and storage studies of rice germ. [Student Project Report] (Submitted)

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

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

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

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

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)

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

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

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)

Poornima, Dubey (2010) Purification and Gene Expression Profiling of Lipase from Oryza sativa. [Student Project Report]

Prabakaran, E. (2012) Nutraceutical properties in the development of whole rice flour based traditional food product. [Student Project Report] (Submitted)

Prithka, S. and Ruchita, Mathew and Saravana, Kumar (2008) Interaction of Polyketide pigments produced by Monascus purpureus with food components. [Student Project Report]

Priyanka, Sambrouth (2016) Phytochemical Quality of Enzymatically Processed Rice Bran. [Student Project Report] (Submitted)

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

Punith Kumar, R. (2009) Preparation of Ready to Eat Product from Pigmented Rice. [Student Project Report]

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

Rajendra Kumar, K. (1986) Properties of starch from fresh and aged rice. [Student Project Report] (Submitted)

Rajeswari, S. Nair (2019) Pre-Treatment of Rice Husk for Cellulose Enrichment And Characterization of Pre-Treated Hydrosylate. [Student Project Report] (Submitted)

Rakhi, Singh (2014) Free Fatty Acid Recovery from Rice Bran Deodorized Distillate Using Molecular Distillation. [Student Project Report] (Submitted)

Ramya, N. (2009) A Molecular Method for Identifying Basmati Rice. [Student Project Report]

Rani, Kumari (2010) Weaning Food from Germinated Rice. [Student Project Report]

Rashmi, Jena (2001) Characterisation of the viscoelesticity of soy and rice gels. [Student Project Report] (Submitted)

Sagar, S. Bagal (2017) Value addition of brown rice by technological interventions on quality characteristics. [Student Project Report] (Submitted)

Sahaja, Pochineni (2016) Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties. [Student Project Report] (Submitted)

Sahu, Chayanika (2007) Characterization of Kanjika isolates and evaluation of Probiotic properties. [Student Project Report]

Sai Prakash, A. (2011) Modeling of Rice Hydration using Finite Element Method. [Student Project Report]

Saif, Akbar (2024) Monitoring of pesticide residues in market rice samples from ranchi. [Student Project Report] (Submitted)

Saikat, Mondal (2017) Isolation and characterization of bioactive compounds produced from Monascus purpureus. [Student Project Report] (Submitted)

Sairam, Sudha (2007) Studies on the Physico-Chemical Composition of Defatted Rice Bran and its Utilization in a Bakery Product. [Student Project Report]

Shams-Ud-Din, M. D. (1975) Difference in the pattern of removal from the rice by different milling equipments. [Student Project Report] (Submitted)

Shanthilal, J. (2012) Computational Modeling of Rice Hydration using Simultaneous Heat and Mass Transport with Boundary Approaches. [Student Project Report] (Submitted)

Shobana, S (2024) Development of rice analogues from wheat and black rice: rheological properties and quality evaluation. [Student Project Report] (Submitted)

Shobitha, A. S. (2022) Study on effect of rice variety, process optimization and quality evaluation of ready to cook - Kadubu. [Student Project Report] (Submitted)

Shyma Abdul, Azeez (2005) Lipase Of Oryza Sativa:Invivo Properties. [Student Project Report]

Singh, Ritika (2007) Rice Bran Lipase Cloning and Expression. [Student Project Report]

Siya Ram, Mourya (1997) Development of coated extruded rice based snacks. [Student Project Report] (Submitted)

Sneha, S. (2022) The Effect of Rice Bran And Wheat Bran Incorporation on the Rheological, Physical and Sensory Quality Characteristics of Wheat Bun. [Student Project Report] (Submitted)

Somashekar Sinde, B. M. (2024) Method validation and monitoring of selected fungicides in South Indian rice varieties and their mitigation using curcuminoid extracts. [Student Project Report] (Submitted)

Sona, Shanavas (2022) Bioaccessibility of Iron and Beta Carotene in Fortified Rice. [Student Project Report] (Submitted)

Soumya, K. K. (2016) Standard Preparation and Analysis of 2-Acetyl -1-Pyrroline, a Major Flavourant of Basmati Rice. [Student Project Report] (Submitted)

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)

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]

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

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

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]

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

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)

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

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

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

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

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)

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

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

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)