Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 04 Wheat"

Article

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.

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.

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

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.

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.

Ashwin Kumar, M. S. and Amrita, Ray and Suresh, D. Sakhare (2024) Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour. Journal of Cereal Science, 116. pp. 1-8.

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

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.

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

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.

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..

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

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.

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..

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.

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

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.

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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. 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..

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. 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.

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

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.

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.

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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..

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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..

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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.

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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.

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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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Thesis

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.

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.

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

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

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.

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

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

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

Devaraj, Dabas (2001) Development of wheat based noodles. Masters thesis, Central Food Technological Research Institute.

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

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

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

Jagdeep Singh, Marahar (1996) Flour treatments for the manufacture of soft wheat products. Masters thesis, Central Food Technological Research Institute.

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

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

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

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.

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

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

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

Mohit Arora, Major (2015) Atta (Whole Wheat Flour) Processing: History, Trends and Prospects. Masters thesis, University of Mysuru.

Mr, Tirupati (2016) Low glycemic index: raw materials, processing and industrial trends. Masters thesis, University of Mysuru.

Mr., Revanappa (2009) Studies on pentosans in Indian wheat varieties varying in chapati making quality. PhD thesis, University of Mysore.

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Ms, Vasundhra (2013) Wheat Allergy and Alternative Food Products. Masters thesis, University of Mysore.

Ms., Santoshi (2018) Review on Wheat Based Traditional Confectionery Products. Masters thesis, Central Food Technological Research Institute.

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Muralidhar, Karanam (2015) An Overview on Wheat Semolina: Processing and Utililization. Masters thesis, University of Mysuru.

Nagabhooshana, G. (2019) Review on Wheat Based Specialty Flours. Masters thesis, Central Food Technological Research Institute.

Nandini, C. D. (2001) Non-starch polysaccharides of wheat in relation to functionality and health. Doctoral thesis, Central Food Technological Research Institute.

Padma Ishwarya, S. (2017) Development of a Combined Experimental and Computational Modeling Approach to Investigate the Influence of Bran Addition on the Volume and Structural Development in Bread. Doctoral thesis, Academy of Scientific and Innovative Research.

Pankaj Kumar, Jha (2006) Lipase inactivation in Wheat Germ by Gamma Irradiation. Masters thesis, University of Mysore.

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Patrick Latham, Finney (1972) Milling, chemical, rheological and breadmaking properties of Indian wheats. Masters thesis, Central Food Technological Research Institute.

Pooja, B. U. (2019) A review on economical and nutritional challenges of gluten-free products in Indian market. Masters thesis, Central Food Technological Research Institute.

Porwal Vaibhav, Badrinarayan (2012) Recent Developments in Wheat Based Noodles. Masters thesis, University of Mysore.

Prashant Bhimappa, Doni (2018) Techno Commercial Advances In Whole Wheat Milling. Masters thesis, Central Food Technological Research Institute.

Priyanka, Rathi (2015) Fruits and vegetable waste (by-products) and their utilization in wheat based products. Masters thesis, University of Mysuru.

Puneet, Sharma (2002) Recent developments on the effect of enzymes on rheological characteristics of wheat flour dough and its baking quality. Masters thesis, Central Food Technological Research Institute.

Raghunandhan, R (1987) Damaged wheat and its effect on milling and baking. Masters thesis, Central Food Technological Reseach Institution.

Ram Prasad Naik, K. (2022) Starch Profiling of Wheat. Masters thesis, Central Food Technological Research Institute.

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Sakharam Karsan, Patil (1972) Characterization of components of water-soluble pentosans and glycoproteins from wheat flour and doughs mixed under various conditions. Masters thesis, Kansas State University.

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Sheela, P. S. (2021) Role of blood plasma proteins in wheat based products. Masters thesis, Central Food Technological Research Institute.

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Swami Shankaranand, V (1995) Microbial production of citric acid. Doctoral thesis, Central Food Technological Research Institute.

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Student Project Report

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)

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

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

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 (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)

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

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)

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

Arushi, Bhaskar (2024) Flour Quality Requirements for Cookies. [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)

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

Athira, S. (2024) Influence of particle size on physical, mechanical, thermal and morphological properties of biodegradable cutlery. [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)

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)

Baharani, Soren (2024) Evaluate the efficacy of Silica against stored product pest, Sitophilus oryzae (Linnaeus) in wheat (Triticum aestivum L.). [Student Project Report] (Submitted)

Balasubramanyam, P. C. and Ms., Pooja and Sudev, V. S. (2024) Development of functional wheat based extruded products enriched with leafy vegetables: Impact of microwave vacuum assisted drying. [Student Project Report] (Submitted)

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

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)

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]

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

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

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

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

Jayashree, R (2024) Storage Study Of Bioactive Enriched Refined Wheat Flour with Onion Peel. [Student Project Report] (Submitted)

Jorjina Joy, C (2024) Effect of inulin on the pasting, textural, and rheological properties of wheat starch / flour. [Student Project Report] (Submitted)

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

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

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]

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

Kumbhar Amruta, Ajit (2024) Studies Of Effect of Grinding Variations On Acrylamide Content Of Baked Food. [Student Project Report] (Submitted)

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)

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)

Mane Anuja, Abasaheb (2024) Studies of Effect of Grinding Variations on Acrylamide Content of Fried Food. [Student Project Report] (Submitted)

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

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

Mr, Tirupati (2017) Development of Low GI Atta and study of its chapathi making characteristics. [Student Project Report] (Submitted)

Murali Raju, V. (1984) Storage and sorption studies of wheat allied product. [Student Project Report] (Submitted)

Narayanamma, D. (2009) Bioactive Compounds from Mango Peel and Wheat Bran and their Antioxidant and Anti-Aggregation Properties of Mangopeel. [Student Project Report]

Nayana, V.P. (2011) A Study on the effect of Ph and Temperature on Xylanase Treatment with respect to the release of Xylo-Oligosaccharides from Wheat Bran. [Student Project Report]

Niketha, N. (2014) Detection of Gluten using Molecular Techniques. [Student Project Report] (Submitted)

Nikita, Shrivastava (2021) Compositional Analysis and Bioactivity of Wheat Bran Hydrolysate. [Student Project Report] (Submitted)

Nikita, Varma (2023) Effect of millet flour incorporation on the rheological characteristics of wheat flour and quality characteristics of cooking. [Student Project Report] (Submitted)

Oormila, Chandrashekar (2001) Suitability of triticum dicoccum for diabetics. [Student Project Report] (Submitted)

Pabitrarani, Bahalia (2018) Production And Extraction of Exiguobacterium Pigment. [Student Project Report] (Submitted)

Pooja, M. (2022) Molecular Mechanism of Hydroxypropyl-Β-Cyclodextrin (Hpbcd) Incorporated Wheat Flour Dough and Bread. [Student Project Report] (Submitted)

Poorvisha, R. (2013) Partial purification, characterization and determination of dephytinising efficacy of phytase from wheat. [Student Project Report] (Submitted)

Prakhar, Mehrotra (2019) Nutritional and Therapeutical Evaluation of Wheat Germ for The Production of Fermented Beverage. [Student Project Report] (Submitted)

Pramitha, Elizabeth Pothan (2017) A Study on Extraction and Stability Of Lipid Soluble Pigments from Wheat Grass and its Powders. [Student Project Report] (Submitted)

Pranav, R. (2017) Shelf Life Extension of Wheat Idly with Low Glycemic Index by Modified Atmosphere Packaging. [Student Project Report] (Submitted)

Prashant Bhimappa, Doni (2019) Studies on effect of differential grinding on the whole wheat flour and its product making characteristics. [Student Project Report] (Submitted)

Prithivi, Shekara and Pavan Kumar, V. (2010) Design and Development of Wheat Flow Operated Small Generator Retrofit Kit to Flour Mill Water Wheel Dampner. [Student Project Report]

Priyanka, Ravat (2018) Development and Evaluation of Fortified Traditional Snack Food from Wheat Germ. [Student Project Report] (Submitted)

Raghunandhan, R (1988) Comparative evaluation of the quality of vermicelli made from atta, maida and semolina from some local commercial wheats. [Student Project Report] (Submitted)

Rahul, Ranjan (2024) Determination of pesticide residues in wheat samples using gas chromatography. [Student Project Report] (Submitted)

Ravina, Patidar (2024) Studies of stability assessment and storage study for garlic skin incorporated wheat flour. [Student Project Report] (Submitted)

Reethika, M. (2020) Development and quality evaluation of amaranth flour incorporated vermicelli. [Student Project Report] (Submitted)

Salunke Pooja, Pundalik (2017) Nutritive and Therapeutic properties of Wheat Germ and its products. [Student Project Report] (Submitted)

Salunkhe, S. B. (2015) Development of Synbiotic Pasta: A Wheat based Extruded Product. [Student Project Report] (Submitted)

Sayali, D. Shimpi (2016) Preparation of Nutritious Therapeutic Wheat Germ Uddina Vada and it’s Evaluation. [Student Project Report] (Submitted)

Sayali Surendra, Pawaskar (2017) Studies on preparation and characterization of Spirulina fortified wheat based food products. [Student Project Report] (Submitted)

Shaba, Noore (2019) Studies on milling of Buckwheat and development of nutritious products. [Student Project Report] (Submitted)

Shalini, Sinha (1999) Hand and soft wheat-their influence of chapati quality during storage. [Student Project Report] (Submitted)

Shambhbavi, Singh (2019) Development of Wheat Germ Based Nourishing, Wholesome Snack and Its Nutritional Sensorial Evaluation. [Student Project Report] (Submitted)

Shivani, Bansal (2009) Effect of Wheat Germ in Preparation of Biscuits. [Student Project Report]

Shivani, Bansal (2007) Utilization of Wheat Milling Byproducts in Bakery Industry. [Student Project Report]

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

Shraddha, S. (2021) Quality and Nutritional Evaluation of Wheat Germ Based Noodles. [Student Project Report] (Submitted)

Shreedipti, Sahoo (2018) Method Validation for the Quantitative analysis of Ochratoxin A in wheat by HPLC with Fluorescence Detector. [Student Project Report] (Submitted)

Shreya, Manek (2019) Development and evaluation of healthy nutri bars utilizing wheat germ and bran. [Student Project Report] (Submitted)

Shruthi, L. (2012) Utilization of Agro Waste: Polyphenol Transformation by Yeast during Wheat Bran Fermentation. [Student Project Report] (Submitted)

Shruti, Rajotya (2020) Development and evaluation of wheat germ based confectionery product. [Student Project Report] (Submitted)

Shukla, V. K. (1986) Studies on puri based on composite flours. [Student Project Report] (Submitted)

Shuvam, Chakraborty (2023) Modification of wheat flour and its application in food formulation. [Student Project Report] (Submitted)

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

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)

Smita, Gupta (2000) Effect of heat treatment on the Rheological characteristics of wheat flour and biscuit quality. [Student Project Report] (Submitted)

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)

Soman, Shiny (1998) Studies on whole wheat flour biscuits. [Student Project Report] (Submitted)

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

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)

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

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

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)

Swathi, Suresh (2023) Evaluation of the performance of pigmented wheat in steamed buns. [Student Project Report] (Submitted)

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

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

Tiwari, Rohini (1998) Study of lecithin incorporation and its effect on fat uptake by wheat based fried foods. [Student Project Report] (Submitted)

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

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

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

Vibha, Sharma (2024) standardization and characterization of Indian traditional sweet using broken wheat (dalia burfi). [Student Project Report] (Submitted)

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)

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)