Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)"

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Aastha, Paliwal (2023) Formulation, characterization and quality evaluation of a millet based probiotic drink. [Student Project Report] (Submitted)

Abdul, Majid and Poornima Priyadarshini, C. G. (2020) Millet derived bioactive peptides: A review on their functional properties and health benefits. Critical Reviews in Food Science and Nutrition, 60 (19). pp. 3342-3351.

Abdullabhai, V. R. (1974) Nutritive value and food uses of pearl millet. Masters thesis, Central Food Technological Research Institute.

Abhijna, P. (2008) Biotechnological Approach for the Processing and Product Development of Finger Millet. [Student Project Report]

Abhishek, Panwar (2017) Value addition of wheat based waffle with composite multi-millet flours: Evaluation of nutritional and storage properties. [Student Project Report] (Submitted)

Abhishek, Upadhyay (2015) Isolation of Arabinoxylan from Different Fractions of Finger Millet. [Student Project Report] (Submitted)

Abhishek Gowda, M. (2018) Preparation and Quality Characteristics of Expanded Small Millets . [Student Project Report] (Submitted)

Aiswarya, M. Nair (2017) Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Aiswarya, V. P. (2016) Generation of bioactive peptides from kodo and foxtail millet for DPP-4 inhibition. [Student Project Report] (Submitted)

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.

Akanksha, Singh and Sachin, M. Eligar (2021) Bioactive feruloylated xylooligosaccharides derived from Pearl millet (Pennisetum glaucum) bran with antiglycation and antioxidant properties. Journal of Food Measurement and Characterization, 15. pp. 5695-5706.

Alisha, Mohamed (2023) Effect of multipin cold plasma treatment on the quality parameters of ragi flour. [Student Project Report] (Submitted)

Alladi, Israel Raj (2017) Development of Millet Based Gluten Free Crackers and Their Validation. [Student Project Report] (Submitted)

Amritha, Girish K. and Usha, Dharmaraj and Prakash, M. Halami and Venkateswaran, G. (2018) Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability. LWT - Food Science and Technology, 87. pp. 562-566. ISSN 0023-6438

Anakha, Aneesh (2023) Analysis and quality evaluation of millet beverage with spice bioactive components. [Student Project Report] (Submitted)

Ananda, J. and Gopalkrishna, Pai and Goutham, M. and Sandeep, P (2005) Design and Devolopment of Small Capacity Millet Polisher. [Student Project Report]

Anitha, Gopal B. and Muralikrishna, G. (2008) Physico-chemical characteristics of native and pancreatic alpha-amylase digested cereal and finger millet starches. Journal of Food Science and Technology, 45 (4). pp. 300-304.

Anjali, M. (2017) Nutritional Evaluation of Millet – Chickpea Composite Flours: Preparation and Quality Attributes of Composite Flour – Based Snack Bar. [Student Project Report] (Submitted)

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.

Ankesh Rishikesh, Pathak (2023) Effect of germination on the nutritional and neutraceutical properties of brown top millet. [Student Project Report] (Submitted)

Ankita, Das (2023) Studies on millet sour dough starter cultures. [Student Project Report] (Submitted)

Annapurna, M Patil (2020) Formulation of multigrain based Ready-to-eat extruded snack product. [Student Project Report]

Anuja, Tripathi (2014) Development of Nutra Ragi Dosa Mix. [Student Project Report] (Submitted)

Anusha, N. (2009) Optimization of the conditions for the Fermentation of Malted Finger Millet Seed Coat using Phytic acid degrading Lactic Acid Bacteria. [Student Project Report]

Anuvarna, Prasad (2022) Millet Based Mexican Mint Enriched Sugar Free Muffins. [Student Project Report] (Submitted)

Aparna, G. (2006) Formulation of a Supplementary Food Based on Popped Finger Millet. [Student Project Report]

Arsha, Ramanan (2023) Development and evaluation of lactic acid bacteria in millet product. [Student Project Report] (Submitted)

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Balaji, R. and Manav, Singh (2006) Decortication of finger millet (Eleusine coracana) and its utilization in food for diabetics. [Student Project Report]

Banerjee, S. and Sanjay, K. R. and Chethan, S. and Malleshi, N. G. (2012) Finger millet (Eleusine coracana) polyphenols: Investigation of their antioxidant capacity and antimicrobial activity. African Journal of Food Science, 6 (13). pp. 362-374.

Basappa, S. C. and Somashekar, D. and Renu, Agrawal and Suma, K. and Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48 (5). 313-319, 23 ref..

Beena, Joshi (2017) Gluten free pasta- millet based. [Student Project Report] (Submitted)

Beena, Joshi (2016) Recent trends of millet on pasta processing. Masters thesis, University of Mysuru.

Bharath, J (2023) Development of gluten free products using sourdough technology. [Student Project Report] (Submitted)

Bhumika, Tripathi and Kalpana, Platel and Srinivasan, K. (2012) Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. Journal of Cereal Science, 55. pp. 195-201. ISSN 0733–5210

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2013) Sensory Characteristics of Zinc Fortified Millet Products. International Journal of Food Properties, 16. pp. 983-994.

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2011) Sensory acceptability of iron-fortified millet products. International Journal of Food Sciences and Nutrition, 62 (6). pp. 651-659.

Bhumika, Tripathi and Kalpana, Platel (2011) Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Food Chemistry, 126. pp. 537-542.

Bhumika, Tripathi and Kalpana, Platel (2010) Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc. Journal of Trace Elements in Medicine and Biology, 24 (1). pp. 46-51.

Bhumika, Tripathi and Ms., Chetana and Kalpana, Platel (2010) Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. jJournal of Trace Elements in Medicine and Biology, 24 (4). pp. 257-262.

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Chaitra, U. and Abhishek, P. and Sudha, M. L. and Vanitha, T. (2020) Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition. LWT - Food Science and Technology, 124. pp. 1-7. ISSN 0023-6438

Chaitra Nayaka, M.K. (2009) Storage Characteristics of Minor Millets. [Student Project Report]

Chandana, S. V. (2023) Effect of processing on nutritional, functional and nutraceutical properties of barnyard millet. [Student Project Report] (Submitted)

Chandra Nayaka, S. and Harish Prashanth, K. V. (2018) Chitosan nanoparticles having higher degree of acetylation induce resistance against pearl millet downy mildew through nitric oxide generation. Scientific Reports, 8. pp. 1-14.

Chandrashekhara, M. R. and Swaminathan, M. (1953) Enzymes of ragi (Eleusine coracana) and ragi malt. I. Amylases. Journal of Scientific and Industrial Research, 12B. pp. 51-56.

Chandrashekhara, M. R. and Swaminathan, M. (1953) Enzymes of ragi (Eleusine coracana) and ragi malt. II. Proteases. Journal of Scientific and Industrial Research, 12B. pp. 481-484.

Chandrashekhara, M. R. and Swaminathan, M. (1954) Enzymes of ragi (Eleusine coracana) and ragi malt. III. Pyro- and glycero-phosphatases. Journal of Scientific and Industrial Research, 13B. pp. 492-496.

Chandrashekhara, M. R. and Swaminathan, M. (1953) Factors affecting the yield and quality of malt extract from ragi (Eleusine coracana) malt. Journal of Scientific and Industrial Research, 12B. pp. 610-613.

Chandrashekhara, M. R. and Swaminathan, M. (1953) Pyrophosphatases of ragi and ragi malt. Bulletin of Central Food Technological Research Institute, 2. pp. 212-213.

Chandrashekhara, M. R. and Swaminathan, M. (1956) The amylases of pearl millet Pennisetum typhoideum malt. Bulletin of Central Food Technological Research Institute, 5. p. 189.

Chandrashekhara, M. R. and Swaminathan, M. (1957) The enzymes of pearl millet Pennisetum typhoideum malt: Part I. Amylases. Journal of Scientific and Industrial Research, 16C. pp. 35-38.

Chethan, S. and Malleshi, N. G. (2007) Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chemistry, 105 (2). pp. 862-870.

Chethan, S. (2008) Finger millet (Eleusine coracana) polyphenols and their nutraceutical potential. PhD thesis, University of Mysore.

Chethan, S. and Malleshi, N. G. (2007) Finger Millet Polyphenols: Characterization and their Nutraceutical Potential. American Journal of Food Technology, 2 (7). pp. 582-592.

Chethan, S. and Shylaja, M. Dharmesh and Malleshi, N. G. (2008) Inhibition of aldose reductase from cataracted eye lenses by finger millet(Eleusine coracana) polyphenols. Bioorganic and Medicinal Chemistry, 16. pp. 10085-10090.

Chethan, S. and Sreerama, Y. N. and Malleshi, N. G. (2008) Mode of inhibition of finger millet malt amylases by the millet phenolics. Food Chemistry, 111. pp. 187-191.

Chithra, M. (2007) Xylanase from Ragi Malt and It’s Use in the Preparation of Xylo-Oligosaccharides from Cereal Brans. PhD thesis, University of Mysore.

Chithra, M. and Muralikrishna, G. (2008) Characterization of purified xylanase from finger millet (Eleusine coracana-Indaf 15) malt. European Food Research and Technology, 227. pp. 587-597.

Chithra, M. and Muralikrishna, G. (2012) Prebiotic Activity of Purified Xylobiose Obtained from Ragi (Eleusine coracana, Indaf-15) Bran. Indian Journal of Microbiology , 52 (2). pp. 251-257. ISSN 0046-8991

Chithra, M. and Muralikrishna, G. (2008) An improved method for obtaining xylanase from finger millet(Eleusine coracana var. 'Indaf-15') malt. Journal of Food Science and Technology, 45 (2). pp. 166-169.

Crassina, A. Shimray and Sheetal, Gupta and Venkateswara Rao, G. (2012) Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science and Technology, 47. pp. 2413-2420.

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Daniel, V. A. and Leela, K. and Doraiswamy, T. R. and Rajalakshmi, D. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1965) The effect of supplementing a poor Indian ragi diet with L-lysine and DL-threonine on the digestibility coefficient, biological value and net utilization of the proteins and on nitrogen retention in children. Journal of Nutrition and Dietetics, 2. pp. 138-143.

Deepak, M. D. (1991) Use of ragi flour in cookies. [Student Project Report] (Submitted)

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.

Desai, B. L. M. and Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. and Parpia, H. A. B. (1970) Improvement of protein value of ragi (Eleusine coracana) diet by supplementation with limiting amino acids. Nutrition Reports International, 2 (4). pp. 185-191.

Desikachar, H. S. R. (1972) Effect of wet heat treatment on the culinary qualities of ragi (Eleucine coracana). Journal of Food Science and Technology, 9 (3). 149-150, 3 ref..

Desikachar, H. S. R. (1975) Processing of maize, sorghum and millets for food uses. Journal of Scientific and Industrial Research, 34. pp. 231-237.

Dolly, Sahu (2023) Preparation and characterization of egg white-millet hydrolysate using Lactobacillus plantarum. [Student Project Report] (Submitted)

Drishya, K (2023) Studies on prebiotic preparation by using different fractions of barnyard millet. [Student Project Report] (Submitted)

Duffny, V. (2018) Nutritional Composition and Organoleptic Evaluation of Soup Sticks Made from Composite Flours Of Millet and Wheat Flours. [Student Project Report] (Submitted)

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Ekta, Jha (2023) Preparation and characterization of goat meat-millet hydrolysate using Lactobacillus casei. [Student Project Report] (Submitted)

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Gaurav, Dixit (2018) Milling of Brown Top Millet. [Student Project Report] (Submitted)

Gavirangappa, Hithamani and Srinivasan, K. (2014) Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food Chemistry, 164. pp. 55-62.

Gopika, M. (2023) Effect of nixtamalization on the flour properties of pearl millet. [Student Project Report] (Submitted)

Guru Vishwas, S (2023) Development and characterization of egg white-millet hydrolysate using Lactobacillus Casei. [Student Project Report] (Submitted)

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Hadimani, N. A. and Malleshi, N. G. (1993) Studies on Milling, Physico-chemical Properties, Nutrient Composition and Dietary Fibre Content of Millets. Journal of Food Science and Technology (India), 30 (1). pp. 17-20.

Hadimani, N. A. and Muralikrishna, G. and Tharanathan, R. N. and Malleshi, N. G. (2001) Nature of carbohydrates and proteins in three pearl millet varieties varying in processing chracteristics and kernel texture. Journal of Cereal Science, 33 (1). 17-25, 33 ref..

Harapriya, Sahoo (2021) Development of cereal-millets-pulse based extruded product with fennel-based spice mix. [Student Project Report] (Submitted)

Harshita, Yadav (2023) Development of protein rich texturized product like meat analogue. [Student Project Report] (Submitted)

Harshitha, H. (2022) Effect of Bran Removal on Nutritional and Nutraceutical Properties. [Student Project Report] (Submitted)

Hithamani, G. and Srinivasan, K. (2017) Bioavailability of finger millet (Eleusine coracana) phenolic compounds in rat as influenced by coadministered piperine. Food Bioscience, 19. pp. 101-109.

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Indulekha, Bhaskaran (2022) Changes in the Physio-Chemical Properties of Foxtail Millet on Degree of Polishing. [Student Project Report] (Submitted)

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Jomol, M Joy (2022) Studies on extrusion cooking characteristics of little millet. [Student Project Report] (Submitted)

Juby, Varghese (2014) Production of Isomaltooligosaccharide from ragi. [Student Project Report] (Submitted)

Jyotsna, R. and Soumya, C. and Swati, Sarabhai and Prabhasankar, P. (2016) Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Food Measurement, 10. pp. 762-772.

Jyotsna, Rajiv and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2011) Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins. Journal of Texture Studies , 42. pp. 478-489. ISSN 0022-4901

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Kadkol, S. B. and Sreenivasa Murthy, V. and Swaminathan, M. (1954) Nutritive value of the seeds of Panicum miliare (little millet). Bulletin of Central Food Technological Research Institute, 3. pp. 247-248.

Kadkol, S. B. and Swaminathan, M. (1955) Chemical composition of different varieties of ragi (Eleusine coracana). Bulletin of Central Food Technological Research Institute, 4. p. 12.

Kadkol, S. B. and Swaminathan, M. (1955) The nutritive value of Italian millet (Setaria italica). Science and Culture, 20. pp. 340-341.

Kahak, Jaiswal (2022) “Effect of Degree of Polishing on Physico-chemical Properties of Kodo Millet. [Student Project Report] (Submitted)

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

Kamalakarthick, N. (2007) Cell Wall Degrading Enzymes from Malted Finger Millet (Eleusine Coracana, Indaf-15). [Student Project Report]

Kanchana, S. and Shurpalekar, K. S. (1988) Effect of different levels of ragi (Eleusine coracana) husk in semisynthetic diet on the growth of albino rats. Nutrition Reports International, 38 (5). pp. 1067-1071.

Kanchana, S. and Shurpalekar, K. S. (1983) Effect of incorporating ragi (Eleusine coracana) husk in semisynthetic diets. Qualitas Plantarum Plant Foods for Human Nutrition, 33 (4). 279-285; 16 ref..

Kanchana, S. and Shurpalekar, K. S. (1988) Effect of ragi (Eleusine coracana) husk on the gastrointestinal tract of albino rats. Nutrition Reports International, 38 (4). pp. 711-717.

Kanchana, S. and Shurpalekar, K. S. (1989) Influence of different fractions of ragi (Eleusine coracana) husk on the growth of albino rats. Nutrition Reports International, 39 (1). pp. 35-41.

Kanchana, S. and Shurpalekar, K. S. (1982) Influence of ragi (Eleusine coracana) husk on the growth and body composition of albino rats. Nutrition Reports International, 25 (1). 205-212; 9 ref..

Kantha, Joseph and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1958) Metabolism of nitrogen, calcium and phosphorus in children on a poor vegetarian diet based on ragi (Eleusine coracana). Food Science, 7 (11). pp. 324-325.

Kantha, Joseph and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The effects of partial or complete replacement of rice in poor vegetarian diets by ragi (Eleusine coracana) on the metabolism of nitrogen, calcium and phosphorus in children. Food Science, 8 (8). pp. 11-12.

Kantha, Joseph. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1958) The metabolism of nitrogen, calcium and phosphorus in children on a poor vegetarian diet based on ragi (Eleusine coracana). Annals of Biochemistry and Experimental Medicine, 28. pp. 195-200.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) Supplementary value of Indian multipurpose food to poor vegetarian diets based on Italian millet (Setaria italica) and little millet (Panicum miliare). Food Science, 6 (9). pp. 205-207.

Kavana, B. B. (2020) Preparation and Quality Characteristic of Semolina from Finger Millet. [Student Project Report] (Submitted)

Kavya, T. S. (2023) Formulation and characterization of instant mix for millet-based custard. [Student Project Report] (Submitted)

Kirti, Sharma (1997) Development of spray dried malted milk food. [Student Project Report] (Submitted)

Kishore, Medudula Pavan (2021) Value addition of food products through utilization of bio-fortified pearl millet. [Student Project Report] (Submitted)

Koppalu, V. Preetham Kumar and Usha, Dharmaraj and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica). LWT - Food Science and Technology, 73. pp. 274-279.

Kulwant, Singh (1983) Studies on the suitability of panicum miliare kutki grown in Madhya Pradesh for use in brewing. [Student Project Report] (Submitted)

Kurien, P. P. (1967) Nutritive value of refined ragi (Eleusine coracana) flour. I. Effect of feeding poor diets based on whole, refined and composite ragi flours on the growth and availability of calcium in albino rats. Journal of Nutrition and Dietetics, 4. pp. 96-101.

Kurien, P. P. and Desikachar, H. S. R. (1966) Preparation of a refined white flour from Ragi (Eleusine coracana) using a Laboratory Mill. Journal of Food Science and Technology, 3 (2). pp. 56-58.

Kurien, P. P. and Desikachar, H. S. R. (1962) Studies on refining of millet flours. I. Ragi (Eleusine coracana). Food Science, 11. pp. 136-137.

Kurien, P. P. and Doraiswamy, T. R. (1967) Nutritive Value Of Refined Ragi (Eleusine Coracana) Flour-II Effect of Replacing Cereal in a Poor Diet with Whole or Refined Ragi Flour on the Nutritional Status and Metabolism of Nitrogen, Calcium and Phosphorus in Children (boys). Journal of Nutrition and Dietetics, 4. pp. 102-109.

Kurien, P. P. and Kantha, Joseph. and Swaminathan, M. and Subrahmanyan, V. and Daniel, V. A. (1959) The distribution of nitrogen, calcium and phosphorus between the husk and endosperm of ragi (Eleusine coracana). Food Science, 8. pp. 353-355.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Nutritive value of ragi (Eleusine coracana) and ragi diets. Food Science, 9 (2). pp. 49-54.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. (1958) The Effect of Partial or Complete Replacement of Rice in Poor Vegetarian Diet by Ragi (Eleusine Coracana) on the Growth and Composition of Liver of Rats. Food Science, 7 (11). pp. 322-324.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1958) The effect of partial or complete replacement of rice in poor vegetarian diet by ragi (Eleusine coracana) on growth and composition of blood and liver of rats. Annals of Biochemistry and Experimental Medicine, 28. pp. 187-194.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) The metabolism of nitrogen, calcium and phosphorus in rats fed on poor vegetarian diets containing varying proportions of ragi and rice. Indian Journal of Physiology and Allied Sciences, 14. pp. 13-19.

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Latha, G. Madhavi and Muralikrishna, G. (2009) Effect of finger millet (Eleusine coracana, Indaf-15) malt esterases on the functional characteristics of non-starch polysaccharides. Food Hydrocolloids, 23 (3). pp. 1007-1014. ISSN 0268-005X

Latha, G. Madhavi and Muralikrishna, G. (2007) Purification and partial characterization of acetic acid esterase from malted finger millet (Eleusine coracana, Indaf-15). Journal of agricultural and food chemistry, 55 (3). pp. 895-902. ISSN 0021-8561

Linus, C. W. Gedi (1979) Processing and nutritional studies on ragi. Masters thesis, Central Food Technological Research Institute.

Lucy Pallavi, Jayasselan (1994) Preparation of low-cost and ready to use malted milk beverages from Ragi. [Student Project Report] (Submitted)

Luithui, Yoya and Kamani, Mohammad Hassan and Sreerama, Y. N. and Meera, M. S. (2021) Impact of hydrothermal processing on squalene, alpha-tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability. Journal of the Science of Food and Agriculture, 101 (6). pp. 2319-2327. ISSN 0022-5142

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Macdonald, Ropmay (2019) Effect of grinding method on product development using Brown Top millet. [Student Project Report] (Submitted)

Madhavi Latha, G. and Srinivas, P. and Muralikrishna, G. (2007) Purification and characterization of ferulic acid esterase from malted finger millet (Eleusine coracana, Indaf-15). Journal of Agricultural and Food Chemistry, 55 (23). pp. 9704-9712. ISSN 0021-8561

Madhavi Latha, G. and Muralikrishna, G. (2008) Optimized procedure for the isolation of acetic acid esterase from malted finger millet (Eleusine coracana). Journal of Food Science and Technology, 45 (4). pp. 295-299.

Madhavi Latha, G. (2007) Esterases from finger millet malt and their effect on the functionality of cereal non-starch polysaccharides. PhD thesis, University of Mysore.

Madhushree, Padmaiah and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2024) Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies. International Journal of Food Science and Technology, 59. pp. 160-169.

Mahadevappa, V. G. and Raina, P. L. (1984) Glyceroglycolipids and glycerophosphatides in finger millet seeds (Eleusine coracana). Journal of Food Science and Technology, 21 (5). 268-271, 16 ref..

Mahadevappa, V. G. and Raina, P. L. (1978) Sterol lipids in finger millet (Eleusine coracana). Journal of the American Oil Chemists' Society, 55 (9). 647-648, 13 ref..

Mahadevappa, V. G. and Raina, P. L. (1978) Lipid profile and fatty acid composition of finger millet (Eleusine coracana). Journal of Food Science and Technology, India, 15 (3). 100-102, 19 ref..

Mahesh, Babruwan kolhe (2014) Preparation of Malt Based Hydrolysate. [Student Project Report] (Submitted)

Malleshi, N. G. and Desikachar, H. S. R. (1982) Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology, 19 (5). 193-197, 22 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1981) Studies on the suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi (Eleusine coracana). Journal of Food Science and Technology, 18 (2). 37-39, 8 ref..

Malleshi, N. G. (2004) Finger millet (ragi)- the wonder grain). FoodInfo Online Features.

Malleshi, N. G. (1983) Studies on malting of millet grains. Doctoral thesis, Central Food Technological Research Institute.

Malleshi, N. G. and Desikachar, H. S. R. (1986) Influence of malting conditions on quality of finger millet malt. Journal of the Institute of Brewing, 92 (1). 81-83, 15 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1985) Milling, popping and malting characteristics of some minor millets. Journal of Food Science and Technology, India, 22 (6). 400-403, 15 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1986) Nutritive value of malted millet flour. Qualitas Plantarum Plant Foods for Human Nutrition, 36 (3). 191-196, 21 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1986) Studies on comparative malting characteristics of some tropical cereals and millets. Journal of the Institute of Brewing, 92 (2). 174-176, 14 ref..

Malleshi, N. G. and Desikachar, H. S. R. and Tharanathan, R. N. (1986) Free sugars and non-starchy polysaccharides of finger millet (Eleusine coracana), pearl millet (Pennisetum typhoideum), foxtail millet (Setaria italica) and their malts. Food Chemistry, 20 (4). 253-261, 25 ref..

Malleshi, N. G. and Desikachar, H. S. R. and Tharanathan, R. N. (1986) Physico-chemical properties of native and malted finger millet, pearl millet and foxtail millet starches. Starch/Staerke, 38 (6). 202-205, 19 ref..

Malleshi, N. G. and Mukunda, M. R. and Desikachar, H. S. R. (1982) Production of low cost malted weaning food from Ragi. Khadhi Gramodyog. p. 403.

Malleshi, N. G. and Desikachar, H. S. R. (1979) Malting quality of new varieties of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 16 (4). 149-150, 4 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1981) Varietal differences in puffing quality of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 18 (1). 30-32, 7 ref..

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Manasa, C (2023) A study on improving the nutritional quality of millet-based baked product. [Student Project Report] (Submitted)

Mangala, S. L. and Ramesh, H. P. and Udaya Sankar, K. and Tharanathan, R. N. (1999) Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: structural characterization. Food Chemistry, 64 (4). 475-479, 26 ref..

Manisha, P. (2012) Hypocholesterolemic/Low Fat Properties of the Probiotic Ragi Drink. [Student Project Report] (Submitted)

Manju, Joseph (2007) Quality Characteristics of Decorticated Brown and White Finger Millet. [Student Project Report]

Mariatta, Jaison (2018) Effect of Processing Conditions on Production of Low Fat Pearl millet Semolina by Roller Milling. [Student Project Report] (Submitted)

Midhu, Theresa Mathew (2014) Structural and textural characterization of extruded proso millet puffs. [Student Project Report] (Submitted)

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Mohammed, A. Anis and Sreerama, Y. N. (2020) Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics. Food Chemistry, 315. pp. 1-9. ISSN 0308-8146

Mohd. Hasan, Khan (2017) Design & Fabrication of Modified Frame & Gear Drive for Pedal Operated Millet Dehuller. [Student Project Report] (Submitted)

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Nagaprabha, P. and Sila, Bhattacharya (2016) Textural characterization of foxtail millet gels: effect of cations and hydrocolloids. Journal of Food Science and Technology, 53 (1). pp. 257-268. ISSN 0022-1155

Nakul Joshi, S. (2018) Effect of the degree of polishing in pearl millet and its role as a pre-diabetic food. Masters thesis, Academy of Scientific and Innovative Research.

Navya, R. (2007) Comparison of Proteins of Brown and White Finger Millet; Before and After Processing. [Student Project Report]

Neeya Lakshmi, Joe (2007) Study on expanded millets. [Student Project Report]

Nidhi, Sori and Nafee Chundanga, Poyil and Mahejibin, Khan (2023) In vitro fermentation of kodo and kutki millets by human gut microbiota: Gut microbiota and metabolomic analysis. Food Bioscience, 56. pp. 1-10. (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)

Nirmala, M. and Muralikrishna, G. (2002) Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases. European Food Research and Technology, 215 (4). 327-333, 29 ref..

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Nirmala, M. and Muralikrishna, G. (2003) Properties of three purified alpha-amylases from malted finger millet (ragi, Eleusine coracana, Indaf-15). Carbohydrate Polymers, 54 (1). pp. 43-50.

Nirmala, M. and Muralikrishna, G. (2003) Three alpha-amylases from malted finger millet (Ragi, Eleusine coracana,Indaf-15)—purification and partial characterization. Phytochemistry, 62. pp. 21-30.

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Nirnaya, S (2023) Development and characterization of millet-based edible spoons and films. [Student Project Report] (Submitted)

Nischitha, M (2023) Comparative evaluation of nutritional parameters of millet and malt health mixes. [Student Project Report] (Submitted)

Noorjahan, M. (2023) Formulation and quality evaluation of Ready-To-Eat (R-T-E) drink mix from selected millets. [Student Project Report] (Submitted)

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Omkar, M. K . (2022) Optimization of gaba production conditions of lactic acid bacteria using millets as substrates. [Student Project Report] (Submitted)

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Palanisamy, Bruntha Devi and Rajendran, Vijayabharathi and Sathyaseela, Sathyabama and Malleshi, N. G. (2014) Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of Food Science and Technology, 51 (6). pp. 1021-1040.

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Pavan, B. S. (2017) Processing Effects on Bioactive Components and Functional Properties of Proso Millet: Development of Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Pavitri, Upadhyay (2023) Characterization and development of protein enriched millet based sandwich cookies. [Student Project Report] (Submitted)

Pradeep, P. M. (2019) Phenolic antioxidants in little millet (Panicum sumatrense): Evaluation of their modulatory effects on hyperglycemia and its related complications. Doctoral thesis, Central Food Technological Research Institute.

Pradeep, P. M. and Sreerama, Y. N. (2015) Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia. Food Chemistry, 169. pp. 455-463.

Pradeep, P. M. and Sreerama, Y. N. (2018) Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities. Food Chemistry, 247. pp. 46-55. ISSN 0308-8146

Pradeep, P. M. and Sreerama, Y. N. (2017) Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities. Journal of Functional Foods, 35. pp. 682-693. ISSN 1756-4646

Pradeep, S. R. and Manisha, Guha (2011) Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts. Food Chemistry, 126. pp. 1643-1647.

Pramod Krishna, T. (2017) Standardization of Speed of Leg Operated Millet Dehuller. [Student Project Report] (Submitted)

Prithika Claudius, Pais (2023) Active packaging of pearl millet. [Student Project Report] (Submitted)

Pulkit, Tyagi (2021) Effect of processing on millet Nutraceuticals. Masters thesis, Central Food Technological Research Institute.

Pulkit, Tyagi (2021) Formulation of noodles from little millet and evaluation of its quality characteristics. [Student Project Report] (Submitted)

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Radha, M. (2008) Characterization of an Amylase from Native Finger Millet (Eleusine Coracana). [Student Project Report]

Raghavakumari, R. Sunagar (2018) Phenolic antioxidants of brown top millet (Urochloa ramosa) with potent ability to protect oxidative DNA damage and inhibit α- amylase and α- glucosidase activities. Masters thesis, Academy of Scientific and Innovative Research.

Raghavakumari, R. Sunagar and Sreerama, Y. N. (2023) Implication of solvent polarities on browntop millet (Urochloa ramosa) phenolic antioxidants and their ability to protect oxidative DNA damage and inhibit α-amylase and α-glucosidase enzymes. Food Chemistry, 411. p. 135474.

Raghu, K. S. (2009) Textural and Physicochemical Changes of Non-wheat Cereal Dough after Processing. [Student Project Report] (Submitted)

Raghu, K. S. and Sila, Bhattacharya (2010) Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties. Food Research International, 43 (8). pp. 2147-2154.

Raj Laxmi, Verma (2017) Effect of processing on nutraceutical potential of finger millet (Ragi, Eleusine coracana L.). [Student Project Report] (Submitted)

Raja Rajeswari, J. and Manisha, Guha and Jayadeep, A. and Sathyendra Rao, B. V. (2015) Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica). World Applied Sciences Journal, 33 (1). pp. 146-152.

Rajesh, D. and Sreerama, Y. N. and Sila, Bhattacharya (2014) Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. LWT - Food Science and Technology (), 59 (2). pp. 889-895.

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Rameez Kareem, K.C. (2009) Therapeutic and antimicrobial metabolites of monascus fermented millets and cereals. [Student Project Report]

Ramya, M. G. (2022) Effect of bran removal on nutritional and nutraceutical properties of little millet. [Student Project Report] (Submitted)

Rateesh, K. and Meera, M. S. (2017) Assessment of inhibitory factors on bioaccessibility of iron and zinc in pearl millet (Pennisetum glaucum (L.) R. Br.) cultivars. Journal of Food Science and Technology, 54 (13). pp. 4378-4386. ISSN 0022-1155

Rateesh, K. and Usha, Dharmaraj and Malleshi, N. G. (2012) Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet. LWT - Food Science and Technology. pp. 169-174. ISSN 0023-6438

Rateesh, Krishnan (2007) Nutrient composition of finger millet seed coat and its usage in bakery products. [Student Project Report]

Rateesh, Krishnan and Meera, M. S. (2018) Pearl millet minerals: effect of processing on bioaccessibility. Journal of Food Science and Technology, 55 (9). pp. 3362-3372. ISSN 0022-1155

Rateesh, Krishnan and Suresh, D. Sakhare and Meera, M. S. (2020) Effect of germination-hydrothermal treatments followed by fractionation on inhibitory factors, β-carotene and iron-zinc bioaccessibility in pearl millet fractions. Journal of Cereal Science, 93. pp. 1-8. ISSN 0733–5210

Rateesh, Krishnan and Usha, Dharmaraj and Sai Manohar, R. and Malleshi, N. G. (2011) Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry, 129 (2). pp. 499-506. ISSN 0308-8146

Ravi, Naik (2010) Processing of Finger Millet (Eleusine Coracana) and its Utilization in the Preparation of Vermicelli. [Student Project Report]

Rejaul, Hoque Bepary (2008) Quality Characteristics of Finger millet (Eleusine coracana)Products with Special Reference to Flakes. [Student Project Report]

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

Richa, Sharma (2023) Studies on microbial safety of millet based weaning food and health mix. [Student Project Report] (Submitted)

Rishi Mohan, Singh (2023) Shelf-life enhancement of ragi chapathi through MAP with oxygen scavenger. [Student Project Report] (Submitted)

Roja, Rojee (2018) Processing of Millets and Development of Novel Products. [Student Project Report] (Submitted)

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Sachin, K. V. (2017) Utilization Of Processed Finger Millet Seed Coat In Food Formulation. [Student Project Report] (Submitted)

Sakthi Kumaran, P. (2018) Enrichment of Millet Foods for Dietary Bioactive Molecules through Fermentation. Doctoral thesis, AcSIR.

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

Salimath, P. V. and Tharanathan, R. N. (1980) Carbohydrate composition of the millet Varagu. Staerke, 32 (3). 73-76, 25 ref..

Salimath, P. V. and Wankhede, D. B. and Tharanathan, R. N. (1980) Studies on varagu starch. Staerke, 32 (4). 109-112, 20 ref..

Samvedha, M. (2019) Arabinoxylan from Pearl millet bran; extraction, characterization and its biological activity. [Student Project Report] (Submitted)

Sandhya, K. (2020) Development of ragi extruded product with chocolate coating. [Student Project Report] (Submitted)

Sarima, V. R. (2017) Effect of Sprouting on Pearl Millet and Finger Millet Based Cookies. [Student Project Report] (Submitted)

Sathyanarayana, S. and Srikanth, V. and Vignesh, Shetty and Vinay Babu, M. P (2006) Design, Fabrication and Testing of a Micro-Malting Unit. [Student Project Report]

Savitha Prashanth, M. R. and Muralikrishna, G. (2014) Arabinoxylan from finger millet (Eleusine coracana, v. Indaf 15) bran:Purification and characterization. Carbohydrate Polymers, 99. pp. 800-807.

Savitha Prashanth, M. R. and Muralikrishna, G. (2016) Evaluation of Prebiotic Properties of Purified Arabinoxylans Isolated from Finger Millet (Eleusine coracana, v. Indaf 15) Bran. Trends in Carbohydrate Research, 8 (1). pp. 50-58.

Savitha Prashanth, M. R. and Shruthi, R. R. and Muralikrishna, G. (2015) Immunomodulatory activity of purified arabinoxylans from finger millet (Eleusine coracana, v. Indaf 15) bran. Journal of Food Science and Technology, 52 (9). pp. 6049-6054. ISSN 0022-1155

Shailaja, H. Poojari (2022) Role of Millet Bioactive Peptides in Lifestyle Disorders. Masters thesis, Central Food Technological Research Institute.

Shalini, Sinha (2022) Effects of Processing on Nutritional Composition of Small Millets. Masters thesis, Central Food Technological Research Institute.

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

Sharma, Valavan. E (2022) Characteristics of Pearl Millet Starch. [Student Project Report] (Submitted)

Shivani, B. (2022) In vitro evaluation of Eleusine coracana (Finger millet) milk derived exosomes: Emphasis towards its anti-cancer activity. [Student Project Report] (Submitted)

Shobana, S. and Sreerama, Y. N. and Malleshi, N. G. (2009) Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of [alpha]-glucosidase and pancreatic amylase. Food Chemistry, 115 (4). pp. 1268-1273. ISSN 0308-8146

Shobana, S. (2009) Investigations on the Carbohydrate Digestibility of Finger Millet (Eleusine Coracana) with Special Reference to the Influence of its Seed Coat Constituents. PhD thesis, University of Mysore.

Shobana, S. and Harsha, M. R and Kalpana, Platel and Srinivasan, K. and Malleshi, N. G. (2010) Amelioration of hyperglycaemia and its associated complications by finger millet (Eleusine coracana L.) seed coat matter in streptozotocin-induced diabetic rats. British Journal of Nutrition, 104. 1787-1795 .

Shobana, S. and Malleshi, N. G. (2007) Preparation and functional properties of decorticated finger millet (Eleusine coracana). Journal of Food Engineering, 79 (2). pp. 529-538.

Shobhitha, M. D. (2012) Effect of Hydrothermal Treatment on Dehydration Characteristics of Finger Millet. [Student Project Report] (Submitted)

Shrestha, K. B. (1972) Dehusking of Varagu (Paspalum crobiculatum) and its utilization for edible purposes. Masters thesis, Central Food Technological Research Institute.

Shweta, Patel (2022) Development of Extruded Snack from Kodo Based Composite Flours and Study of Their Functional Properties. [Student Project Report] (Submitted)

Shyam Ramkrishna, Garud and Archana, Gopalrao Lamdande and Hrishikesh, A. Tavanandi and Nilesh, K. M. and Udaikumar, N. (2022) Effect of physicochemical properties on popping characteristics of selected pearl millet varieties. Journal of Science of Food Agriculture, 102. pp. 7370-7378.

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.

Shyama Prasad Rao, R. and Muralikrishna, G. (2006) Water soluble feruloyl arabinoxylans from rice and ragi: Changes upon malting and their consequence on antioxidant activity. Phytochemistry, 67 (1). pp. 91-99. ISSN 0031-9422

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

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

Smitha, V. K. and Samir, O. M. and Gopalkrishne, Urs (2008) The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data. International Journal of Food Properties, 11. pp. 781-790.

Smitha, V. K. and Sourav, Kumar and Malleshi, N. G. (2008) Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour. Journal of Food Science and Technology, 45 (5). pp. 398-405.

Soumya, Ranjan Sahu (2021) Effect on addition of oats and coconut residue on quality of Ragi Paddu. [Student Project Report] (Submitted)

Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2002) Evaluation of the Antioxidant Properties of Free and Bound Phenolic Acids from Native and Malted Finger Millet (Ragi, Eleusine coracana Indaf-15). Journal of Agricultural and Food Chemistry, 50 (4). pp. 889-892.

Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2006) Hemicelluloses of Ragi (Finger Millet, Eleusine coracana, Indaf-15): Isolation and Purification of an Alkali-Extractable Arabinoxylan from Native and Malted Hemicellulose B. Journal of Agricultural and Food Chemistry, 54. pp. 2342-2349.

Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2004) Structural analysis of arabinoxylans isolated from native and malted finger millet (Eleusine coracana, ragi). Carbohydrate Research, 339 (14). pp. 2457-63. ISSN 0008-6215

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1955) Metabolism of nitrogen, calcium and phosphorus in adult human beings on a poor vegetarian diet containing ragi (Eleusine coracana). Bulletin of Central Food Technological Research Institute, 4 (4). pp. 87-88.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1955) The metabolism of nitrogen, calcium and phosphorus in human adults on a poor vegetarian diet containing ragi (Eleusine coracana). British Journal of Nutrition, 9. pp. 350-357.

Subrahmanyan, V. and Rama Rao, G. and Swaminathan, M. (1950) Investigations on the preparation, properties and nutritive value of rice substitutes from tubers and millets. Journal of Scientific and Industrial Research, 9B. pp. 259-261.

Sudha, M. L. and Vetrimani, R. and Rahim, A. (1998) Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions. Food Research International, 31 (2). pp. 99-104.

Sunidhi, Pandey (2023) Value addition to brown top millet. [Student Project Report] (Submitted)

Sunil Chikkalakshmipura, Gurumallu and Amudha, Senthil and Ramesh, G. and Nagaraju, V. D. (2022) Effect of particle size of ragi flour on physico-chemical and sensory profile of ragi mudde. Indian Journal of Traditional Knowledge, 21 (3). pp. 653-659.

Suresh Rao, K. (1981) Lipid profile and fatty acid composition of few varieties of Italian millets setaria italica). [Student Project Report] (Submitted)

Susmita Devi, L. (2018) Physico-chemical and sensory properties of namkeen made from millet-based composite flours. [Student Project Report] (Submitted)

Swaminathan, M. and Dhungat, S. B. and Murthy, H. B. N. and Subrahmanyan, V. (1950) Intereference by certain substances present in ragi (Eleusine coracana) in the determination of thiamine by the thiochrome method. Journal of Scientific and Industrial Research, 9B. pp. 210-212.

Swati, Sarabhai and Tamilselvan, T. and Prabhasankar, P. (2021) Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties. LWT - Food Science and Technology, 137. p. 110365. ISSN 0023-6438

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Tamilselvan, T. and Shivani, Sharma and Pinchu Elizabath, Thomas and Kanchan, Goyal and Prabhasankar, P. (2022) Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten-free proso millet bread. International Journal of Food Science and Technology, 57. pp. 7156-7166.

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Thejaswi, . (2023) From grain to snack: Developing millet flakes in chikki for improved nutritional value. [Student Project Report] (Submitted)

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Usha, Dharmaraj and Malleshi, N. G. (2011) Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing. LWT - Food Science and Technology, 44 (7). pp. 1636-1642. ISSN 0023-6438

Usha, Dharmaraj and Meera, M. S. and Yella Reddy, S. and Malleshi, N. G. (2015) Influence of hydrothermal processing on functional properties and grain morphology of finger millet. Journal of Food Science and Technology, 52 (3). pp. 1361-1371. ISSN 0022-1155

Usha, Dharmaraj and Parameswara, P. and Somashekar, R. (2014) Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopy. Journal of Food Science and Technology, 51 (3). pp. 494-502. ISSN 0022-1155

Usha, Dharmaraj and Ravi, R. (2014) Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana). Journal of Culinary Science and Technology,, 12 (3). pp. 215-228.

Usha, Dharmaraj and Ravi, R. and Malleshi, N. G. (2012) Physicochemical and Textural Characteristics of Expanded Finger Millet. International Journal of Food Properties, 15 (2). pp. 336-349. ISSN 1094-2912

Usha, Dharmaraj and Ravi, Ramaswamy and Malleshi, N. G. (2013) Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology. Food and Bioprocess Technology, 6. pp. 207-216.

Ushakumari, S. R. (2009) Technological and Physico-Chemical Characteristics of Hydrothermally Treated Finger Millet. Doctoral thesis, University of Mysore.

Ushakumari, S. R. and Rastogi, N. K. and Malleshi, N. G. (2007) Optimization of process variables for the preparation of expanded finger millet using response surface methodology. Journal of Food Engineering, 82 (1). pp. 35-42.

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

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Veenashri, B.R. (2015) Xylo-oligosaccharides isolated from ragi (Eleusine coracana) bran: determination of their structure and function. PhD thesis, University of Mysore.

Veenashri, B.R. and Muralikrishna, G. (2014) Inhibition of alpha-amylase and alpha-glucosidase by various compounds isolated from finger millet bran. Trends in Carbohydrate Research, 6 (4). pp. 10-16.

Veenashri, B.R. and Muralikrishna, G. (2011) In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study. Food Chemistry, 126 . pp. 1475-1481.

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Venkateswaran, V. (2010) Characterization Of Bioactive Molecules From Monascus Purpureus Fermented Finger Millet (Eleusine Coracana). PhD thesis, University of Mysore.

Venkateswaran, V. and Vijayalakshmi, G. (2010) Finger millet (Eleusine coracana) – An Economically viable source for Antihypercholesterolemic Metabolites Production by Monascus purpureus. Journal of Food Science and Technology, 47 (4). pp. 426-431.

Venkateswaran, V. and Vijayalakshmi, G. (2010) Value addition to finger millet (Eleusine coracana) by germination and fermentation with Monascus purpureus. International Journal of Food Sciences and Nutrition. pp. 1-6.

Vibhuti, Mittal (2021) Development of Plant-based Milk by using Pearl Millet. [Student Project Report] (Submitted)

Vidhyalakshmi, R. (2018) Effect of Processing On Nutritional Profile of Browntop Millet (Urochloa Ramose). Masters thesis, Academy of Scientific and Innovative Research.

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