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Number of items at this level: 388.

A

Aalami, M. (2006) Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat. PhD thesis, University of Mysore.

Aashitosh, A. Inamdar (2017) Studies on the influence of processing variations and pretreatment to Indian wheat on the quality of atta (whole wheat flour). Doctoral thesis, University of Mysore.

Aashitosh, A. Inamdar and Prabhasankar, P. (2017) Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta) and its Chapati Making Quality. Journal of Food Processing and Preservation, 41. pp. 1-11.

Aashitosh, A. Inamdar and Suresh, D. Sakhare and Shivakumara, M. and Prabhasankar, P. (2023) Effect of hydrothermal pre‑treatment and development of non‑stone chakki atta. Journal of Food Measurement and Characterization.

Aashitosh, A. Inamdar and Suresh, D.Sakhare and Prabhasankar, P. (2015) Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Journal of Food Processing and Preservation, 39 (6). pp. 3032-3039.

Abhirama, K. and Akshaya Kumar, Padmashali and Venkatesha, S. (2010) Design and Fabrication of Continuous Dough Mixer. [Student Project Report]

Adil Basuki, Ahza (1981) Partial substitution of wheat flour by sorghum and cowpea flours in bread making. [Student Project Report] (Submitted)

Afroj Basha, S. (2019) By-Products Utilization in Wheat Milling Industry. [Student Project Report] (Submitted)

Ahana Nazar, P (2023) Effect of organic acids on rheological and physico-chemical properties of wheat flour and bread. [Student Project Report] (Submitted)

Ajetrao Bhagwanta, Bhanudas (1988) Utilization of whey solids in bakery products. Masters thesis, Central Food Technological Research Institute.

Akanksha, Singh (2022) Isolation, characterization and evaluation of biological activities of Arabinoxylan (AX) and Arabinoxylan Oligosaccharides (AXOS) from Pearl millet bran. Doctoral thesis, Central Food Technological Research Institute.

Akansha, Suri (2016) Processing of Wheat Bran and its Application in a Food Product. [Student Project Report] (Submitted)

Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.

Alok, K. Srivastava and Sudha, M. L. and Baskaran, V. and Leelavathi, K. (2007) Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224. pp. 365-372.

Amarinder Singh, Grewal (2009) Major Enzymes in Wheat Flour. Masters thesis, University of Mysore.

Amarinder Singh, Grewal (2010) Development of a Sensitive Method for Measuring Alpha-Amylase Activity in Wheat Flour. [Student Project Report]

Amitha Elizabeth, John (2018) Development Of Multigrain Rava Puttu Mix. [Student Project Report] (Submitted)

Anand, Chetter (2017) Treatments to improve functionality of wheat flour for cakes. Masters thesis, Central Food Technological Research Institute.

Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)

Ananthanarayan, T.R. (2009) Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Anil, T. Luke (2019) Influence of Ripened Jack Fruit Flour in Wheat Based Instant Pasta Processing. [Student Project Report] (Submitted)

Anjali, Rana and Oorjitha, Dogiparthi and Suresh, D. Sakhare and Sathyendra Rao, B. V. and Aashitosh, A. Inamdar (2023) Study on the utilization of by‑products of wheat milling industry for the development of biodegradable plates. Journal of Food Science and Technology, 60 (7). pp. 2042-2049. ISSN 0022-1155

Anjana, Dhingra (1999) Development of Millets and Wheat Based Diabetic Foods. [Student Project Report]

Anjum, Khanam and Dhanya, K. and Kalpana, Platel (2023) Infuence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco‑2 cell monolayer. Journal of Food Measurement and Characterization, 17. pp. 1480-1491.

Annie Suhasini, Wesley (1994) Studies on malting of wheat and development of health foods based on malted wheat. Doctoral thesis, Central Food Technological Research Institute.

Anupama, K.S. (2007) Effect of Amaranthus Seeds (Amaranthus Paniculatus) Incorporation on Physico-Chemical and Sensory Quality of Chapati. [Student Project Report]

Anusha, C. Kulkarni (2022) Effect of Incorporation of Inulin / Oligofructose on Stone Chakki Atta (Whole Wheat Flour) Dough Rheological Properties and Quality of Indian Flat Bread (Chapati). [Student Project Report] (Submitted)

Appaiah, K. M. and Sreenivasa, M. A. and Nagaraja, K. V. (1993) Detection and determination of deltamethrin in formulations and residues in wheat. Indian Food Packer, 47 (5). pp. 61-63.

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

Arun, P. (1985) A comparative study on the response levels of various rheological instruments using wheat flour-corn starch doughs. [Student Project Report] (Submitted)

Arvind, M. R. (1990) Studies on the modification of hard wheat flour for cookie making. [Student Project Report] (Submitted)

Ashmita, Singh (2017) Roller milling of grains for the development of gluten free semolina and its product making properties. [Student Project Report] (Submitted)

Ashok, R. Birgad (2019) Processing of wheat and Wheat Milled Products Analysis. [Student Project Report] (Submitted)

Asongni Djeukeu, W. and Gouado, I. and Leng, Marlyse S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2017) Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. Food Measurement, 11. pp. 1421-1429. ISSN 0022-1155

Aswin Bhaskar, T. (2023) Modification of wheat starch using different milling techniques and its impact in cookies preparation. [Student Project Report] (Submitted)

Athul, S. (2014) Isolation and characterization of bioactives from wheatgrass and elucidation of its antimicrobial activity. [Student Project Report] (Submitted)

Atul, S (2023) Modification of wheat starch by using different milling techniques and its impact in bread preparation. [Student Project Report] (Submitted)

Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.

Avinash Kumar, D. (2009) Studies on Phenol Oxidases of Wheat. [Student Project Report]

Aviva, Santhmayor (2016) Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process. [Student Project Report] (Submitted)

Azizi, M. H. and Rao, G. V. (2005) Effect of storage of surfactant gels on the bread making quality of wheat flour. Food Chemistry, 89. pp. 133-138. ISSN 0308-8146

B

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

Bains, G. S. (1967) National policy on processing and milling of food grains. I. Wheat and wheat products. Research and Industry, 12. pp. 254-257.

Bains, G. S. and Irvine, G. N. (1965) Studies on the quality of some improved varieties of Indian wheats. Journal of Science of Food and Agriculture, 16. pp. 526-535.

Bains, G. S. and Irvine, G. N. (1965) The quality of Canadian Amber durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality. Journal of Science of Food and Agriculture, 16. pp. 233-240.

Balasubrahmanyam, N. and Muralikrishna, V. (1994) Sorption characteristics and packaging of milled wheat products. Indian Miller, 24 (6). pp. 33-39.

Bhanu Pratap, Ram (1981) Studies on proteins of some Indian wheat varieties. Doctoral thesis, Central Food Technological Research Institute.

Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.

Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

Bhavnagary, H. M. and Karan, Singh and Majumder, S. K. and Singh, K. (1988) Silicophosphates as new seed protectants: studies on the damage by Trogoderma granarium Everts and its effect on the germination of wheat seeds treated with silicophosphates. Seed Science and Technology, 16 (2). 507-513; 15 ref..

Bhavyatha, G. (2021) Recent Wheat Based New Product Development in Indian Market. Masters thesis, Central Food Technological Research Institute.

Bishal, Sinha (2018) Development and Evaluation of Wheat Germ Based Snack Food. [Student Project Report] (Submitted)

C

ChandraShekara, S. and Shurpalekar, S. R. (1983) Optimum formulations and processing conditions for wheat-tuber breads. Lebensmittel Wissenschaft und Technologie, 16 (6). 332-337, 11 ref..

ChandraShekara, S. and Shurpalekar, S. R. (1983) Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, 20 (6). 308-312, 17 ref..

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

Chithra, M. and Muralikrishna, G. (2010) Bioactive xylo-oligosaccharides from wheat bran soluble polysaccharides. LWT - Food Science and Technology, 43 (3). pp. 421-430.

Crassina, K. and Thanushree, M. P. and Stuti, Gupta and Aashitosh, A. Inamdar (2020) Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition. Journal of Food Science and Technology. ISSN 0022-1155

D

Darshan, N. M. (2016) Mill Stream Analysis- A review. Masters thesis, University of Mysuru.

Darshi, Patni (2016) Utilization of wheat bran and xylo-oligosaccharides by Aspergillus niger CFR1105 with an emphasis on xylanolytic enzymes activity. [Student Project Report] (Submitted)

Deva Bhakta, Shakya (1973) Preparation of bulgar wheat. [Student Project Report] (Submitted)

Dhanavath, Srinu (2015) Bioactive compounds from aestivum and dicoccum wheat varieties and their Health Benefits. [Student Project Report] (Submitted)

Dhanavath, Srinu (2014) Biochemical and bioactive compounds of dicoccum wheat and its health benefits. Masters thesis, University of Mysuru.

Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.

Dipti, Ranjan Das (2010) The Effect of Phytase Produced from Yeast on the Availability of Calcium and Phosphorus Present in Whole Wheat Flour Based Products. [Student Project Report]

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

Dube, R. and Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. I. Physico-chemical and rheological characteristics. Indian Miller, 18 (1). pp. 17-19.

Dwarakanath, C. T. and Rao, T. N. R. (1971) Studies in the extraction of amylase from mouldy wheat bran. Indian Food Packer, 25 (6). 5-9, 12 ref..

F

Finney, P. L. and Bains, G. S. and Hoseney, R. C. and Lineback, D. R. (1973) Quality of Indian wheats. Cereal Science Today, 18. pp. 392-397.

Fuad, Tina (2007) Recent Developments in Wheat based Extruded Products. [Student Project Report]

G

Gajender, Sharma (2017) Development and Evaluation of Fermented Wheat Germ Product. [Student Project Report] (Submitted)

Gangadharappa, G. H. and Ramakrishna, R. and Prabhasankar, P. (2008) Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill. Journal of Food Engineering, 85 (3). pp. 366-371.

Gayatri, Bahal and Sudha, M. L. and Ramasarma, P. R. (2013) Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality. International Journal of Food Properties, 16. pp. 1730-1739. ISSN 1094-2912

Gayatri, Bahal (2008) Role of enzymes from milled byproducts in baking industry. [Student Project Report]

Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..

Gopalakrishna, K. N. and Ramesh Kumar, P. and Prakash, V. (2002) Chemical modification of catalytic site of lipase from wheat germ: Altered structure-activity profile. Indian Journal of Biochemistry and Biophysics, 39 (1). pp. 28-34.

Gorusupudi, Aruna and Baskaran, Vallikannan (2013) Wheat germ oil: A potential facilitator to improve lutein bioavailability in mice. Nutrition, 29 (5). 790 - 795.

Gupta, T. R. (1996) Thermal diffusivity measurements of wheat flour and wheat flour dough. Journal of Food Process Engineering, 19 (3). 343-352, 17 ref..

H

Hari, Ram (1985) Carbon dioxide assimilation in fruiting structures of wheat and chickpea. Doctoral thesis, Haryana Agricultural University.

Haridas Rao, P. (1979) Gluten proteins: Their nature and role in bread making. Indian Baker, 9 (3). pp. 37-42.

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

Haridas Rao, P. (1981) Recent advances in characterisation and functionality of wheat flour proteins. Indian Miller, 12 (2). pp. 21-39.

Haridas Rao, P. (1971) Wheat germ composition, nutritive value, stability and food use : Effect of heat treatment on the stability of wheat germ. Masters thesis, Central Food Technological Research Institute.

Haridas Rao, P. and Kumar, G. V. and Ranga Rao, G. C. P. and Shurpalekar, S. R. (1980) Studies on stabilisation of wheat germ. Lebensmittel Wissenschaft und Technologie, 13 (6). 302-307, 21 ref..

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1989) Effect of damaged starch on the chapati-making quality of whole wheat flour. Cereal Chemistry, 66 (4). 329-333 ; 18 ref..

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1987) Objective measurements of the consistency of chapati dough using a research water absorption meter. Journal of Texture Studies, 17 (4). 401-420, 14 ref..

Haridas Rao, P. and Malini Rao, H. (1991) Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour. Journal of Food Science and Technology, 28 (2). 92-97, 15 ref.. ISSN 0022-1155

Haridas Rao, P. and Rangarao, G. C. P. and Shurpalekar, S. R. (1976) Quality of Indian wheat germ. Indian Miller, 7 (1). 13, 15, 17, 19.

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Hemalatha, M. S. and Manu, B. T. and Bhagwat, S. G. and Leelavathi, K. and Prasada Rao, U. J. S. (2007) Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality. European Food Research and Technology, 225 (3-4). 463-471 ; 39 ref..

Hemalatha, M. S. (2012) Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality. PhD thesis, University of Mysore.

I

Inamdar, Aashitosh.A and Suresh, D.Sakhare (2014) Application of color sorter in wheat milling. International Food Research Journal, 21 (6). pp. 2083-2089.

Indrani, D. and Venkateswara Rao, G. (2007) Rheological characteristics of wheat flour dough as influenced by ingredients of parotta. Journal of Food Engineering, 79 (1). pp. 100-105.

Indrani, D. (1991) Studies on whole wheat flour bread. Masters thesis, Central Food Technological Research Institute.

Indrani, D. and Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.

Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. IV. Study of phytic acid distribution. Journal of Food Science and Technology, 24 (6). pp. 316-317.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2002) Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough. European Food Research and Technology, 215. pp. 484-488.

Indrani, D. and Sai Manohar, R. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering, 78 (4). pp. 1202-1206.

Indrani, D. and Sukanya, S. and Sidhu, J. S. (1987) Genetic variability in the milling and vermicelli quality of some Indian durum wheat cultivars. Journal of Food Science and Technology, 24 (6). pp. 313-315.

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

Iyengar, N. V. R. and Sharangapani, M. V. and Pingale, S. V. (1958) Packaging wheat flour in laminated jute bags. Food Science, 7. pp. 357-360.

J

Jacob, Z. (1991) Enrichment of wheat bran by Rhodotorula gracilis through solid-state fermentation. Folia Microbiologica, 36 (1). pp. 86-91. ISSN 0015-5632

Jaisheela Marry, S. R. (2022) Development and validation of miniaturized bioactive compounds through its incorporation in wheat based food product targeting liver disease. Doctoral thesis, Central Food Technological Research Institute.

Jayanta, Sur (1990) Use of sorbitol for preparation of therapeutic bakery products. [Student Project Report] (Submitted)

Jayanta, Sur (1989) Utilization of grain legumes in bakery products. Masters thesis, Central Food Technological Research Institute.

Jha, Pankaj Kumar and Kudachikar, V. B. and Kumar, Sourav (2013) Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86. 136 - 139.

Jidnyasa, Heda and Prashant, Niphadkar and Sandeep, N. Mudliar and Vijay, Bhokade (2020) Highly efficient micro-meso acidic H-USY catalyst for one step conversion of wheat straw to ethyl levulinate (biofuel additive). Microporous and Mesoporous Materials, 306. p. 110474.

Jiwan Singh, Sidhu (1971) The role of glycolipids in breadmaking : Effect of ethylene dibromide fumigation on quality of wheat. Masters thesis, Central Food Technological Research Institute.

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218. pp. 557-562.

K

Kalandar, M (2023) Storage studies of different milled fraction in Vitamin D3 fortified wheat flour. [Student Project Report] (Submitted)

Karan, Singh and Majumder, S. K. (1984) Activated clay as a seed protectant.I. Studies on the damage by Ephestia cautella Walker and Trogoderma granarium Everts and its effect on the germination of wheat seeds treated with clay. Journal of Food Science and Technology, 21. pp. 150-154.

Karuna, Sagar (1988) Development of atta based traditional snack. [Student Project Report] (Submitted)

Krishna, Nand. and Nagaraja Rao, K. S. and Sreenivasamurthy, V. (1980) Effect of heat and alumina adsorption on the protease of Rhizopus oligosporus. Indian Journal of Experimental Biology, 18 (7). pp. 761-762.

Krishna, Das (2010) The Effect of Phytase Produced from Yeast on the Availability of Iron and Zinc Present in Whole Wheat Flour Based Products. [Student Project Report]

Krishna Prasad, A. K. (1985) Changes in flour proteins during dough mixing. Masters thesis, Central Food Technological Research Institute.

Krishnaiah, M. M. and Haridas Rao, P. (1987) Possible approaches to increase the utilization of wheat. Indian Miller, 17 (4). pp. 33-38.

Kshetrimayum, Amitkumar Singh (2021) Development and characterization of egg sausage added with wheat bran as a dietary fibre. [Student Project Report] (Submitted)

Kumar, G. V. and Emilia Verghese, T. and Haridas Rao, P. and Shurpalekar, S. R. (1980) Effect of heat treatment on the nutritive value of wheat germ. Journal of Food Science and Technology, 17 (6). 256-258, 13 ref..

Kumar, G. V. and Haridas Rao, P. and Ranga Rao, G. C. P. and Shurpalekar, S. R. (1983) Processing, nutritive value and utilization of wheat germ: a byproduct of flour milling industry. Indian Miller, 13 (4). 17-35, 14 ref..

Kumar, K. R. and Anandaswamy, B. (1977) Packaging studies of atta and soji in unit packages. Indian Miller, 7 (5). 7-15, 8 ref..

Kumar, G. V. and Ranga Rao, G. C. P. and Venkateswara Rao, G. and Shurpalekar, S. R. (1979) Variability in the physico-chemical and milling characteristics of Indian triticales. Journal of Food Science and Technology, India, 16 (5). 181-184, 13 ref..

Kushi, Navin (2023) Modification of buck wheat protein isolate for its utilization in development of protein rich gluten-free Indian snacks. [Student Project Report] (Submitted)

L

Lalta Prasad, Rajput (1977) Functional properties of wheat proteins for bread-making. Masters thesis, Central Food Technological Research Institute.

Leelavathi, K. and Haridas Rao, P. (1988) Chapati from germinated wheat. Journal of Food Science and Technology, 25 (3). pp. 162-164. ISSN 0022-1155

Leelavathi, K. and Haridas Rao, P. (1993) Development of High Fibre Biscuits Using Wheat Bran. Journal of Food Science and Technology (India), 30 (3). pp. 187-190.

Leelavathi, K. and Haridas Rao, P. and Indrani, D. and Shurpalekar, S. R. (1984) Physico-chemical changes in whole wheat flour (atta) and resultant atta during storage. Journal of Food Science and Technology, 21 (2). 68-71, 3 ref..

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref..

Leelavathi, K. and Selvaraj, S. and Haridas Rao, P. and Shurpalekar, S. R. (1985) Effect of germination on the milling quality of wheat. Indian Miller, 16 (1). 27, 29, 31, 33, 35-39, 9 ref..

Leelavathi, K. and Vetrimani, R. and Haridas Rao, P. (1990) Changes in the Functional Characteristics of Wheat During Soaking and Subsequent Germination. Journal of Food Science and Technology, 27 (5). pp. 349-354.

Lyned, D. Lasrado (2015) Study on the Utilization of Xylo-Oligosaccharides by Lactobacillus Sp. with an Emphasis on the Biochemical Characterization of a Xylanolytic Enzyme. PhD thesis, University of Mysore.

Lyned, D. Lasrado and Muralikrishna, G. (2015) Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides. Journal of Food Science and Technology, 52 (7). pp. 4551-4557. ISSN 0022-1155

M

Maheswari, K. (2010) β-N-acetyl-D-hexosaminidase production by solid state fermentation by Aspergillus flavus using response surface methodology. [Student Project Report]

Major Mohit, Arora (2016) Effect of pre-milling on grinding characteristics of wheat and quality of chakki atta (whole wheat flour). [Student Project Report] (Submitted)

Manasa, S. (2012) Characterisation of Volatile Compounds from Different Wheat Flours. [Student Project Report] (Submitted)

Manikanta, M. (2019) Utilization of Wheat Milling Byproducts for Value Added Products Development. Masters thesis, Central Food Technological Research Institute.

Manikanta, M. (2020) Utilization of wheat milling by-products for value added product development (Ice-cream cone). [Student Project Report] (Submitted)

Manu, B. T. and Prasada Rao, U. J. S. (2009) Calcium modulated activity enhancement and thermal stability study of a cationic peroxidase purified from wheat bran. Food Chemistry, 114 (1). pp. 66-71. ISSN 0308-8146

Manu, B. T. and Prasada Rao, U. J. S. (2008) Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties. Food Chemistry, 110 (1). pp. 88-95.

Manu, B. T. (2008) Effect of oxidative enzymes on structure-function of wheat proteins. PhD thesis, University of Mysore.

Maya, Prakash and Haridas Rao, P. (1999) Effect of steaming on the rheological characteristics of wheat flour dough. European Food Research and Technology, 209. pp. 122-125.

Maya, Prakash and Ravi, R. and Haridas Rao, P. (1999) Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough. European Food Research and Technology, 210. pp. 119-122.

Maya, Prakash and Ravi, R. and Susheelamma, N. S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

Meena, Lakshman. and Shenoy, B. C. and Raghavendra Rao, M. R. (1981) Purification and properties of diaminopimelate decarboxylase of Micrococcus glutamicus. Journal of Biosciences, 3 (2). pp. 89-104.

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

Mehran, Aalami and Leelavathi, K. and Prasada Rao, U. J. S. (2007) Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chemistry, 100. pp. 1243-1248.

Mehran, Aalami and Prasada Rao, U. J. S. and Leelavathi, K. (2007) Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102. pp. 993-1005.

Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..

Mohan Kumar, B. V. (2018) Immunoreactivity of Indian wheat varieties and their impact in low gluten food processing. Doctoral thesis, AcSIR.

Mohan Kumar, B. V. and Prasada Rao, U. J. S. and Prabhasankar, P. (2017) Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy. Food and Agricultural Immunology, 28 (5). pp. 888-903.

Mohan Kumar, B. V. and Swati, Sarabhai and Prabhasankar, P. (2019) Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population. Journal of Cereal Science, 87. pp. 59-67. ISSN 0733–5210

Mohan Kumar, B. V. and Vijaykrishnaraj, M. and Kurrey, N. K. and Vijay Sukhdeo, Shinde and Prabhasankar, P. (2019) Prolyl endopeptidase-degraded low immunoreactive wheat flour attenuates immune responses in Caco-2 intestinal cells and gluten-sensitized BALB/c mice. Food and Chemical Toxicology, 129. pp. 466-475.

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Shweta, Padte (2019) Wheat Bran Protein Isolation, Characterisation and Its Utilization in Product Development. [Student Project Report] (Submitted)

Shyamala, Hegde and Kavitha, S. and Varadaraj, M. C. and Muralikrishna, G. (2006) Degradation of cereal bran polysaccharide-phenolic acid complexes by Aspergillus niger CFR 1105. Food Chemistry, 96 (1). pp. 14-19. ISSN 0308-8146

Shylaja, R. (2005) Studies On Esterases from the Coleoptiles Of Ragi and Wheat. [Student Project Report]

Siddharth, B. Tulse (2013) Comilling of wheat with other grains. [Student Project Report] (Submitted)

Sidhu, J. S. and Muthu, M. and Bains, G. S. (1975) A study of 1,2-dibromoethane residues in wheat and milled products. Pesticide Science, 6 (5). 451-455, 9 ref..

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

Smriti Mahantesh, Ambadgatti (2021) Development and Nutritional Evaluation of Wheat Germ Based Ready To Cook/ Ready to Eat Products (Rtc/ Rte). [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)

Sourav, Kumar and Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2009) Studies on gluten proteins and farinograph characteristics of wheat flour mill streams. Journal of Food Science and Technology, 46 (1). pp. 21-25.

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

Sreenivasa Rao, K. (1990) Chemical investigation on wheat proteins. Doctoral thesis, Central Food Technological Research Institute.

Sreeramulu, G. and Singh, N. K. (1995) Destaining of Coomassie Brilliant Blue R-250-stained polyacrylamide gels with sodium chloride solutions. Electrophoresis, 16 (3). pp. 362-5. ISSN 0173-0835

Sreeramulu, G. and Singh, N. K. (1997) Genetic and biochemical characterization of novel low molecular weight glutenin subunits in wheat (Triticum aestivum L.). Genome, 40 (1). pp. 41-8. ISSN 0831-2796

Sreeramulu, G. and Singh, N. K. (1994) High M Glutenin Subunits of Indian Wheat Cultivars: Association of Subunits 5 + 10 with the 1BL/1RS Wheat-Rye Translocation. Journal of Cereal Science, 20 (3). pp. 217-225.

Sreeramulu, G. and Vishnuvardhan, D. and Singh, N. K. (1994) Seed storage profiles of seven Indian Wheat (Triticum aestivum L.) varieties. Journal of Plant Biochemistry and Biotechnology, 3 (1). 47-51, 22 ref..

Srinu, Dhanavath and Prasada Rao, U. J. S. (2017) Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview. Journal of Food Science, 82 (10). pp. 2243-2250. ISSN 0022-1147

Srivastava, A. K. and Meyer, D. and Haridas Rao, P. and Seibel, W. (2002) Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour. Journal of Cereal Science, 35 (2). 119-128, 21 ref.. ISSN 0733–5210

Srivastava, A. K. and Haridas Rao, P and Seibel, W and Bruemmer, J M (2000) Studies on fractionation and reconstitution of whole wheat flour. Getreide, Mehl und Brot, 54 (1). 6-10, 14 ref..

Srivastava, A. K. and Haridas Rao, P. (1994) Changes in the functional characteristics of wheat during high temperature storage. Journal of Food Science and Technology, 31 (1). 36-39, 14 ref.. ISSN 0022-1155

Subhashree, S. R. (2017) Bioactivity and development of flavoured wheat grass product mix. [Student Project Report] (Submitted)

Subhasmita, Behera (2018) Development, Nutritional Evaluation and Feasibility of Wheat Germ Alcoholic Beverage. [Student Project Report] (Submitted)

Subrahmanyan, V. and Bhagavan, R. K. and Doraiswamy, T. R. and Bains, G. S. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1958) Effect of partial replacement of rice in the diet by enriched wheat macaroni on the general health and nutritional status of children. Food Science, 7. pp. 143-146.

Sudha, M. L. and Srivastava, A. K. and Leelavathi, K. (2007) Studies on pasting and structural characteristics of thermally treated wheat germ. European Food Research and Technology, 225 (3-4). 351-357 ; 28 ref..

Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100 (4). pp. 1365-1370.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2012) Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli. Journal of Texture Studies, 43. pp. 195-202.

Sudha, M. L. and Soumya, C. and Prabhasankar, P. (2016) Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science, 69. pp. 313-320.

Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100. pp. 1365-1370.

Sudha, M. L. and Ramasarma, P. R. and Venkateswara Rao, G. (2011) Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta. Food Science and Technology International, 17 (1). pp. 47-53. ISSN 1082-0132

Sudhindra Rao, K. and Rajendran, S. and Rajeshwara, A. N. and Prakash, V. (1991) Structural Stability of Lipase from Wheat Germ Alkaline pH. Journal of Protein Chemistry, 10 (3). pp. 291-299.

Suhasini, A. W. and Malleshi, N. G. (1994) Studies on preparation, popping and functional properties of bulgur wheat. Nahrung, 38 (6). pp. 568-577.

Suhasini, A. W. and Malleshi, N. G. and Hanchinal, R. R. (2004) Malting Characteristics and Protein Profile of a Few Bread and Durum Indian Wheat Varieties. Journal of Food Science and Technology (India), 41 (6). pp. 622-626.

Suhasini, A. W. and Muralikrishna, G. and Malleshi, N. G. (1997) Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts. Food Chemistry, 60 (4). pp. 537-540. ISSN 0308-8146

Sujit, Das (2017) Production of Penicillium CFRM-02 pigment utilizing wheat bran. [Student Project Report] (Submitted)

Sujit, Das and Saritha, G. Pandit and Mohan, A. Dhale (2022) Wheat Bran Hydrolysate Culture Medium Design for Talaromyces purpureogenus CFRM02 Pigment Production and Colour Characteristics. BioEnergy Research, 15. pp. 1439-1448.

Sur, B. K. and Iyengar, N. V. R. (1953) Wheat flour enrichement. Bulletin of Central Food Technological Research Institute, 2. pp. 267-269.

Suresh, D. Sakhare (2016) Roller milling fractionation of fenugreek and utilization of fiber rich fraction in development of wheat based food products. Doctoral thesis, University of Mysuru.

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2014) Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology, 51 (12). pp. 4108-4113. ISSN 0022-1155

Suresh, D. Sakhare and Prabhasankar, P. (2022) Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour. Journal of Food Science and Technology, 59 (2). pp. 532-541. ISSN 0022-1155

Suresh, D. Sakhare and Prabhasankar, P. (2017) Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour. Journal of Food Measurement and Characterization, 11. pp. 1315-1325.

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Indrani, D. and Madhu Kiran, M. H. (2015) Physicochemical and microstructure analysis of flour mill streams and milled products. Journal of Food Science and Technology, 52 (1). pp. 407-414. ISSN 0022-1155

Suresh Kumar, G. and Gopala Krishna, A. G. (2015) Studies on the nutraceuticals composition of wheat derived oils wheat bran oil and wheat germ oil. Journal of Food Science and Technology, 52 (2). pp. 1145-1151. ISSN 0022-1155

Suresh, D.Sakhare and Inamdar, Aashitosh.A (2009) Debranning of Wheat: A review. Indian Food Industry. pp. 52-57.

Susanna, S. and Prabhasankar, P. (2015) Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera. LWT - Food Science and Technology, 62 (1). pp. 333-340.

Susanna, S. and Prabhasankar, P. (2011) A comparative study of different bio-processing methods for reduction in wheat flour allergens. European Food Research and Technology, 233. pp. 999-1006. ISSN 00217-010

Sushanth, R. (2021) Development of Biodegradable Cutlery Utilizing Milling By-Products. [Student Project Report] (Submitted)

Suvendu, Bhattacharya and Sudha, M. L. and Rahim, A. (1999) Pasting characteristics of an extruded blend of potato and wheat flours. Journal of Food Engineering, 40 (1/2). 107-111, 23 ref..

Swamysajjan, D.R. (2017) Study on evaluation and standardization of nutritionally dense product vegan whitener made from the by Product of wheat milling process. [Student Project Report] (Submitted)

Swathi, R. (2012) Studies On the Neutraceuticals of Minor Compounds of Extracted Oil From Roasted Wheat Germ and Wheat Bran. [Student Project Report] (Submitted)

T

Tara, K. A. and Bains, G. S. (1972) Determination of damaged starch content of flours of Indian wheats. Staerke, 24 (5). 159-161, 16 ref..

Tara, K. A. and Bains, G. S. (1972) Effect of milling on the lysine content of flour of fortified wheat. Indian Journal of Nutrition and Dietetics, 9 (4). 206-207, 4 ref..

Tara, K. A. and Bains, G. S. (1972) Maltose values of flours of Indian wheats in relation to alpha-amylase activity and damaged starch contents. Staerke, 24 (7). 217-220, 18 ref..

Tara, K. A. and Bains, G. S. (1976) A note on the relation of sample size to Hagberg falling number values. Cereal Chemistry, 53 (1). 28-32, 12 ref..

Tara, K. A. and Finney, P. L. and Bains, G. S. (1972) Damaged starch and protein contents in relation to water absorption of flours of Indian wheats. Staerke, 24 (10). 342-345, 23 ref..

Tarannum, Shoyeb Shaikh (2021) Effect of Wheat Germ Fermentation Variables and Its Impact on the Adaptation of Immune System Functionality. [Student Project Report] (Submitted)

Tejas, N. (2018) Recent trends in enrichment of wheat based food products to alleviate malnutrition. Masters thesis, Central Food Technological Research Institute.

Tejas, N. (2019) Studies on Enrichment of Wheat Based Vermicelli with Spent Yeast from Breweries. [Student Project Report] (Submitted)

Tharanathan, M. and Tharanathan, R. N. (2001) Resistant starch in wheat-based products: isolation and characterisation. Journal of Cereal Science, 34 (1). 73-84 ; 36 ref..

Thoithoi, Tongbram and Jinku, Bora and Amudha, Senthil and Sourav, Kumar (2020) Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. Journal of Food Science and Technology, 57 (7). pp. 2739-2749. ISSN 0022-1155

Tina, Fuad and Prabhasankar, P. (2012) Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta. Food and Bioprocess Technology, 5. pp. 1743-1755.

Tina, Fuad (2008) Role of different Indian wheat species in pasta making. [Student Project Report]

Tina, Fuad and Prabhasankar, P. (2010) Role of Ingredients in Pasta Product Quality: A Review on Recent Developments. Critical Reviews in Food Science and Nutrition, :(, 50. 787-798 .

U

Udai Kumar, Saxena (1982) Gluten as an additive for improving the quality of bread based on Indian wheats. [Student Project Report] (Submitted)

Udai Kumar, Saxena (1981) Quality of Indian aestivam wheats. Masters thesis, Central Food Technological Research Institute.

Umadevi Sajjan, S. and Raghavendra Rao, M. R. (1987) Effect of Hydrocolloids on the Rheological Properties of Wheat Starch. Carbohydrate Polymers , 7 . pp. 395-402.

Ummiti Jaya Sankara, Prasad Rao (1987) Studies on wheat flour proteins : Gliadin and glutenin. Doctoral thesis, Central Food Technological Research Institute.

Upadhya, S. R. (1976) Effect of insect infestation, fumigation and storage on some quality characteristics of wheat and wheat products. Masters thesis, Central Food Technological Research Institute.

Upadhya, S. R. (1977) Preparation of bakery products based on blends of wheat flour, gluten and jowar. [Student Project Report] (Submitted)

V

Vatsala, C. N. and Shurpalekar, S. R. (1985) Suitability of germinated wheat for the preparation of biscuits and cakes. Indian Miller, 15 (4). 27, 29, 30-36, 7 ref..

Veena, R. (2016) Development of Premix for Eggless Wheat Germ Muffins. [Student Project Report] (Submitted)

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1960) Determination of uric acid in wheat flour infested by Tribolium castaneum Duv. using paper chromatography. Cereal Chemistry, 37 (1). pp. 93-96.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of insect infestation on the quality of wheat flour. Food Science, 8 (4). pp. 122-123.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1960) The effect of infestation by Tribolium castaneum Duv. on the quality of wheat flour. Cereal Chemistry, 37. pp. 97-103.

Venkatesh Murthy, K. and Ravi, R. and Keshava Bhat, K. and Raghavarao, K.S.M.S. (2008) Studies on roasting of wheat using fluidized bed roaster. Journal of Food Engineering, 89. pp. 336-342.

Venkateshwaran, G. and Somashekar, D. and Prakash, M. H. and Renu, Agrawal (1999) Production and utilization of catalase using Saccharomyces cerevisiae. Process Biochemistry, 34. pp. 187-191.

Venkateswara Rao, G. (1983) Studies on milling and utilisation of high extraction flour and semolina from Indian wheats. Doctoral thesis, Central Food Technological Research Institute.

Venkateswara Rao, G. and Indrani, D. (1990) Comparative Suitability of Resultant Atta and Whole Wheat Flour for Brown Bread. Journal of Food Science and Technology, 27 (2). pp. 89-92. (Submitted)

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Effect of milling methods and extraction rates on the chemical, rheological and bread making characteristics of wheat flours. Journal of Food Science and Technology, 22 (1). 38-42, 4 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1982) Quality characteristics of Indian wheat varieties. Part 1. Quality of wheat and flour in relation to the extraction rate. Getreide Mehl und Brot, 36. pp. 172-196.

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1985) Studies on milling of flours of high extraction rates from Aestivum wheats. Indian Food Industry, 4 (1). pp. 11-15.

Venkateswara Rao, G. and Shurpalekar, S. R. and Menger, A. (1986) Studies on milling and noodle making quality of different extraction rate semolinas from durum wheat. Journal of Food Science and Technology, 23 (3). 121-126, 12 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Nierle, W. (1986) Effect of wheat flour extraction rate on protein fractions. Lebensmittel Wissenschaft und Technologie, 19 (2). 184-186, 15 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Seibel, W. and Bretschneider, F. (1980) Suitability of the Indian wheat cultivar `pissi' for the production of sponge cake and biscuit. Getreide Mehl Und Brot, 34. pp. 306-308.

Vetrimani, R. and Haridas Rao, P. (1990) Studies on Stabilization of Wheat Bran. Journal of Food Science and Technology, 27 (5). pp. 332-335.

Vetrimani, R. and Sudha, M. L. and Haridas Rao, P. (2004) Effect of extraction rate of wheat flour on the quality of vermicelli. Food Research International, 38. pp. 411-416.

Vidhya, S. (1984) Role of flour enzymes in bread making. Masters thesis, Central Food Technological Research Institute.

Vijayendra, S. V. N. and Sreedhar, R. (2023) Production of buns, the bakery‑based snack food, with reduced refined wheat flour content: Recent developments. Journal of Food Science and Technology. ISSN 0022-1155

Vijaykrishnaraj, M. (2018) Dietary Modulation of Inflammatory Markers in Gluten Sensitized Animal Models. Doctoral thesis, Academy of Scientific and Innovative Research.

Vijaykrishnaraj, M. and Mohan Kumar, B. V. and Muthukumar, S. P. and Nawneet Kumar, K. and Prabhasankar, P. (2017) Antigen-Specific Gut Inflammation and Systemic Immune Responses Induced by Prolonging Wheat Gluten Sensitization in BALB/c Murine Model. Journal of Proteome Research, 16. pp. 3514-3528.

Vijitha, E. (2017) Effect of wheat germ oil concentrates on fatty liver of high fat fed mice. [Student Project Report] (Submitted)

Viswa Teja, Musiki (2016) Milling intervention for the development of whole wheat flour (atta) for pasta making. [Student Project Report] (Submitted)

Visweswaraiah, K. and Arcniega, C. G. and Raju, G. S. and Majumder, S. K. (1983) Fate of fenitrothion and methyl parathion residues during the process of wheat to various food products. Bulletin of Grain Technology, 21 (2). pp. 134-140.

W

Walde, S. G. and Balaswamy, K. and Velu, V. and Rao, D. G. (2002) Microwave drying and grinding characteristics of wheat (Triticum aestivum). Journal of Food Engineering, 55 (3). 271-276, 14 ref..

Y

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

Yashwanth, K. S. (2022) Extraction ,Characterization, and In-vitro prebiotic activities of Arabinoxylan from Wheat bran. [Student Project Report] (Submitted)

This list was generated on Tue Mar 19 11:01:54 2024 IST.