Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses"

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Abitha, P. (2013) Horsegram Bowman-Birk Inhibitor: Role of Intradomain Disulphide Bond on the Thermal Stability and Activity. [Student Project Report] (Submitted)

Adesina, A. A. and Sowbhagya, C. M. and Kumar, K. R. and Zakiuddin Ali, S. (1998) Shelf-life of maize-soya based ready-to-eat extruded snacks. Beverage and Food World, 25 (1). pp. 61-64.

Ahmed, S. M. and Aneer, Ahamed. (1992) Efficacy of some indigenous plants as pulse protectants against Callosobruchus chinensis (L.) infestation. International pest control, 34 (2). pp. 54-56.

Ajila, C. M. and Prasada Rao, U. J. S. (2009) Purification and characterization of black gram (Vigna mungo) husk peroxidase. Journal of Molecular Catalysis B: Enzymatic, 60 (1-2). pp. 36-44. ISSN 1381-1177

Ajila, C. M. (2007) Isolation and Characterization of Valuable Components from Mango Peel and Black Gram Husk. PhD thesis, University of Mysore.

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Microwave assisted synthesis and characterization of Phaseolus aconitifolius starch-g-acrylamide. Carbohydrate Polymers, 86. pp. 872-876.

Akshatha, M. Dattatreya and Divyashree, K. N. and Prema, Viswanath (2011) Microscopic Detection of Adulteration of Bengal Gram (Cicer Arietinum) Flour with other Legume Flour based on the Seed Testa Macrosclereids. Journal of Food Science and Technology, 48 (1). pp. 114-119.

Alip, Borthakur (1987) Studies on lipoxygenases in legume seeds. Doctoral thesis, Central Food Technological Research Institute.

Alla, Singh (2010) Isolation and Characterization of Bioactive Compounds from Black Gram and its Milled Fractions. [Student Project Report]

Amalendu, R (2023) Preparation and characterisation of chapatti from bajra flour enriched with Phylanthus niruri. [Student Project Report] (Submitted)

Amarnath, N. (2019) Effect of Thermal Processing Of Moth Bean. [Student Project Report] (Submitted)

Ambresh, P. (2010) Rheological characteristics of alphaamylase treated cereal and pulse flour dispersions and doughs. [Student Project Report]

Amrita, Ray and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science. pp. 1-11.

Amrita, Ray and Suresh, D. Sakhare and Alok, K. Srivastava (2023) Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application. International Journal of Food Science and Technology, 58. pp. 6530-6540.

Anagha, Kakkoth (2024) Understanding the behaviour/perception of callosobruchus maculatus to host seeds. [Student Project Report] (Submitted)

Anand, S. and Rati, E. R. (2005) Ochratoxigenic Fungal Contamination Of Food Commodities. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (3). pp. 511-514.

Anandaswamy, B. and Date, W. B. (1956) Processing lucerne for edible purposes. Bulletin of Central Food Technological Research Institute, 5. pp. 105-107.

Anandaswamy, B. and Gopinath, P. and Kuppuswamy, S. and Iyengar, N. V. R. (1970) Packaging and storage studies on pre-cooked and dehydrated rice and thur dhal (Cajanus cajan) in consumer package. Journal of Food Science and Technology, 7 (S). 43-45, 6 ref.. ISSN 0022-1155

Anandaswamy, B. and Iyengar, N. V. R. (1961) Prepackaging studies on fresh snap beans (Phaseolus vulgaris). Food Science, 10. pp. 279-283.

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]

Ananya, A. V (2023) Preparation of idli and its optimization studies. [Student Project Report] (Submitted)

Ananya, N. (2022) Extension of shelf life of green gram sprouts. [Student Project Report] (Submitted)

Angela, M. (2011) Studies on deep freezing of green peas (Pisum sativum L). Masters thesis, University of Mysore.

Anil, Sathe (1987) Germination, its effect on nutritive and cooking quality. Masters thesis, Central Food Technological Reseach Institution.

Anjali, Uday (2018) Bioactive Compound from Talaromyces Purpurogenum CFRM-02. [Student Project Report] (Submitted)

Anjum, Khanam (2016) Selenium Content and Bioavailability from selected Indian foods. Doctoral thesis, University of Mysuru.

Anmol Kumar, Chopra and Subhojit, Roy and Vishal, Singh (2009) Isolation and Characterization of Starch from Moth Bean (Vigna Aconitifolia). [Student Project Report]

Ann Mary, Paul (2018) Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout. [Student Project Report] (Submitted)

Annie, Sharon (2017) Development of Pulses/ Cereal Based Snack Product. [Student Project Report] (Submitted)

Anushree, G. V. (2018) Studies on Preparation And Characterisation of Protein Isolate from Chickpea and Horse Gram to Develop A Protein Powder. [Student Project Report] (Submitted)

Archana, J. and Madhumitha, S. and Valiammai, A. (2009) Influence of Blackgram Flour on Pasta Processing. [Student Project Report]

Archana, K. Pushparaj (2015) Botanical extracts as freshness keepers for the extended shelf life of sprouts. [Student Project Report] (Submitted)

Archana Shankar, Rao Shekde (2006) Energy assessment and standardization of batter during wet grinding of black gram. [Student Project Report] (Submitted)

Arun, Tapal and Purnima Kaul, Tiku (2013) Utilization of Pigeon Pea Milling Waste By-product as a Protein Source. International Journal of Agriculture and Food Science Technology, 4 (8). p. 741.

Arun, Tapal and Vegarud, G. E. and Sreedhara, Ashoka and Purnima Kaul, Tiku (2019) Nutraceutical protein isolate from pigeon pea (Cajanus cajan) milling waste by-product: Functional aspects and digestibility. Food and Function, 10. pp. 2710-2719.

Asha, M. R. (2006) Effect of native and modified starches on quality attributes of selected traditional foods. Doctoral thesis, Central Food Technological Research Institute.

Asha, M. R. and Susheelamma, N. S. and Manisha, Guha (2007) Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. International Journal of Food Science and Technology, 42 (6). 669-677 ; 36 ref..

Ashna, Xavier (2022) Pulse Processing Methods and Impact on Antinutritional Factors. Masters thesis, Central Food Technological Research Institute.

Ashwani, Kumar (1994) Sorption behaviour of fried dhals and packaging and storage studies of fried Bengal Gram Dhal. [Student Project Report] (Submitted)

Asrat, W. and Malleshi, N. G. (1996) Development of Weaning Foods based on Malted, Popped, and Roller-Dried Barley and Chickpea. Food and Nutrition Bulletin, 17 (2). pp. 169-176.

Ayusha, Raj (2018) Quinoa bran protein isolate and its functional characterization. [Student Project Report] (Submitted)

Ayyappan, Appukuttan Aachary (2009) Bioactive xylooligosaccharides from corncob: Enzymatic production and applications. PhD thesis, University of Mysore.

Ayyappan, Appukuttan Aachary and Prapulla, S. G. (2009) Value addition to corncob: Production and characterization of xylooligosaccharides from alkali pretreated lignin-saccharide complex using Aspergillus oryzae MTCC 5154. Bioresource Technology, 100 (2). pp. 991-995. ISSN 0960-8524

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Babitha, M. P. and Bhat, S. G. (2002) Differential induction of Superoxide Dismutase in Downy Mildew-resistant and Susceptible Genotypes of Pearl Millet. Plant Pathology, 51. pp. 480-486.

Balaji, Prakash and Murthy, M. R. N. and Sreerama, Y. N. and Rajagopal Rao, D. and Gowda, L. R. (1997) Studies on simultaneous inhibition of trypsin and chymotrypsin by horsegram Bowman-Birk inhibitor. Journal of Biosciences, 22 (5). pp. 545-554. ISSN 0021-8561

Balaji, Prakash and Selvaraj, S. and Murthy, M. R. N. and Sreerama, Y. N. and Rajagopal Rao, D. and Lalitha, R. Gowda (1996) Analysis of the amino acid sequences of plant Bowman-Birk inhibitors. Journal of Molecular Evolution, 42 (5). pp. 560-569.

Balasubrahmanyam, N. and Venkatesh, K. V. L. and Shurpalekar, S. R. (1974) Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage. Journal of Food Science and Technology, 11 (2). 79-80, 3 ref.. ISSN 0022-1155

Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. and Madhusudhan, B. (1996) Structural studies of linear and branched fractions of chickpea and finger millet starches. Carbohydrate Research, 284 (1). 101-109; 28 ref..

Baskaran, V. and Mahadevamma, L. and Balasubramanyam, N. and Malleshi, N. G. (2000) Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children. European Food Research and Technology, 211. pp. 27-31.

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Jayaprakashan, S. G. and Lokesh, B. R. (2001) Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India. Plant Foods for Human Nutrition , 56 (1). pp. 37-49. ISSN 0921-9668

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Shankara, R. and Lokesh, B. R. (1999) Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. Plant Foods for Human Nutrition, 53 (3). pp. 237-47. ISSN 0921-9668

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180. pp. 124-132.

Bharathi, B. V. P. (1983) Purification, immobilization and application of alpha-galactosidase. [Student Project Report] (Submitted)

Bhaskara Reddy, M. V. and Suryanarayana Raju, G. and Visweswaraiah, K. S. and Shetty, H. S. and Majumder, S. K. (1985) Degradation of BHC in stored seeds of rice, maize, sorghum and pearl millet. Chemical Industry News, 30 (5). pp. 389-391.

Bhat, K. K. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadeviah, M. and Dhanaraj, S. and Govindrajan, V. S. and Anandaswamy, B. and Prabhakar, J. V. and Sen, D. P. (1982) Studies on packaging and storage of fried mung (Phaseolus aureus) dhal. Journal of Food Science and Technology , 19. pp. 197-203.

Bhat, K. K. and Suvendu, Bhattacharya (2001) Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology, 36 (5). 499-507, 19 ref..

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Effect of grading and some pretreatments on the quality of deep fat fried beans (Dolichos lablab). Indian Journal of Agricultural Science, 30. pp. 48-54.

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Some improvements in the method of deep fat frying of field beans. Indian Journal of Applied Chemistry, 23. pp. 122-126.

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

Bhavanishankar, T. N. and Shantha, T. (1987) Natural occurrence of Fusarium toxins in peanut, sorghum and maize from Mysore (India). Journal of the Science of Food and Agriculture, 40 (4). 327-332, 17 ref..

Bhavyatha, G. (2021) Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta. [Student Project Report] (Submitted)

Bidlan, Rajkumar and Afsar, Mohammed and Manonmani, H. K. (2004) Bioremediation of HCH-contaminated soil: elimination of inhibitory effects of the insecticide on radish and green gram seed germination. Chemosphere, 56. pp. 803-811.

Bincy, K. and Archana, V. Remesh and Reshma Prabhakar, Patole and Vivek Babu, C. S. (2023) Differential fumigant and contact biotoxicities of biorational essential oil of Indian sweet basil and its active constituent against pulse beetle, Callosobruchus chinensis. Food Bioscience, 51. p. 102283.

Borthakur, A. and Rao, A. G. A. and Ramadoss, C. S. (1990) Bengal gram lipoxygenase: fluorescence quenching study of the interaction of linoleic acid and 13- and 9-hydroperoxylinoleic acids with the two forms of the enzyme. Journal of Agricultural and Food Chemistry, 38 (7). 1487-1490, 18 ref..

Borthakur, A. and Ramadoss, C. S. (1986) Aerobic formation of keto diene from linoleic acid catalyzed by one of the two forms of lipoxygenase isolated from Bengal gram (Cicer arietinum). Journal of Agricultural and Food Chemistry, 34 (6). 1016-1018, 21 ref..

Borthakur, A. and Ramdoss, C. S. and Appu Rao, A. G. (1988) Physicochemical studies on two forms of Bengal gram lipoxygenase: Implication for structural differences. Biochimica et Biophysica Acta, 958. pp. 40-51.

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Caro Bueno, E. and Narasimha, H. V. and Desikachar, H. S. R. (1980) Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris). Journal of Food Science and Technology, 17 (5). 235-237, 14 ref..

Chaima, Neji and Jyoti, Semwal and Endre, Máthé and Péter, Sipos (2023) Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins. Processes, 11. p. 417.

Chakravarty, Devopriyo (1994) Legume based extruded products : effect of variables on extrusion process and product characteristics. Masters thesis, Central Food Technological Research Institute.

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1990) Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour. Carbohydrate Polymers, 12 (2). pp. 189-202.

Changala Reddy, G (1994) Changes in the carbohydrates of black gram during fermentation. Doctoral thesis, Central Food Technological Research Institute.

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1989) Viscosity pattern of native and fermented black gram flour and starch dispersions. Starch/Staerke, 41 (3). 84-88, 12 ref..

Chetule Rashmi, Bhaurao (2018) Development of Instant Halva Mix from Green gram and Wheat Semolina Blends. [Student Project Report] (Submitted)

Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.

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Daniel, V. A. and Desai, B. L. M. and Subrahmanya, T. S. R. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The supplementary value of Bengal gram, red gram, soya bean as compared with skim milk powder to poor Indian diets based on ragi, kaffir corn and pearl millet. Journal of Nutrition and Dietetics, 5 (4). p. 283.

Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. II. The effect of supplementing kaffir corn and pearl millet and diets based on them with L-lysine and DL-methionine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 2. pp. 134-137.

Daniel, V. A. and Narayanaswamy, D. and Desai, B. L. M. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1970) Supplementary value of varying levels of red gram (Cajanus cajan) to poor diets based on rice and ragi. Indian Journal of Nutrition and Dietetics, 7 (6). 358-362, 12 ref..

Daniel, V. A. and Rajan, P. and Sanjeevarayappa, K. V. and Srinivasan, K. S. and Swaminathan, M. (1977) Effect of insect infestation on the chemical composition and protein efficiency ratio of the proteins of kaffir corn and green gram. Indian Journal of Nutrition and Dietetics, 14 (2). 38-42, 6 ref..

Daniel, V. A. and Rajan, P. and Sanjeevarayappa, K. V. and Srinivasan, K. S. and Swaminathan, M. (1977) Effect of insect infestation on the chemical composition and the protein efficiency ratio of the proteins of Bengal gram and red gram. Indian Journal of Nutrition and Dietetics, 14 (3). 70-73, 6 ref..

Date, W. B. (1955) Antioxidant property of some legume flours. Science and Culture, 21. p. 106.

Deepa, G. Muricken (2011) Cloning, Expression And Site-Directed Mutagenesis Of The Bowman-Birk Inhibitor Of Horsegram (Dolichos Biflorus). PhD thesis, University of Mysore.

Deepa, G. Muricken (2010) Functional expression of horsegram (Dolichos biflorus) Bowman–Birk inhibitor and its self-association. Biochimica et Biophysica Acta, 1804. pp. 1413-1423. ISSN 0006-3002

Deepa, G. Muricken and Lalitha, R. Gowda (2011) Molecular engineering of a small trypsin inhibitor based on the binding loop of horsegram seed Bowman-Birk inhibitor. Journal of Enzyme Inhibition and Medicinal Chemistry, 26 (4). 553-560 .

Dennis Anthony, Neelam (2007) Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat. [Student Project Report]

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

Desikachar, H. S. R. and Sankaran, A. N. and Subrahmanyan, V. (1956) The comparitive value of soyabean and Bengal gram as supplements to the poor South Indian rice diet. Indian Journal of Medical Research, 44. pp. 741-748.

Desikachar, H. S. R. and Subramanyan, V. (1961) The effect of flaking on the culinary quality of pulses. Journal of Scientific and Industrial Research, 20D. pp. 413-415.

Devaraju, S.K. (2010) Effect of Enzymatic Hydrolysis on Dialysabilty of Extrinsic and Intrinsic Minerals in Soya and Casein. [Student Project Report]

Devavratha, H. Rao (2013) Molecular characterization of an enzymatic D-galactose specific lectin from field bean (Dolichos lablab) seeds. Doctoral thesis, University of Mysore.

Devavratha, H. Rao and Gowda, L. R. (2012) The D-galactose specific lectin of field bean (Dolichos lablab) seed binds sugars with extreme negative cooperativity and half-of-the-sites binding. Archives of Biochemistry and Biophysics, 524. pp. 85-92.

Devavratha, H. Rao and Yashavanth, L. Vishweshwaraiah and Lalitha, R. Gowda (2012) The enzymatic lectin of field bean (Dolichos lablab): Salt assisted lectin–sugar interaction. Phytochemistry, 83. pp. 7-14.

Dhanya, H. M. (2018) Effect of Processing on Functional Properties of Moth Bean. [Student Project Report] (Submitted)

Doraiswamy, T. R. and Daniel, V. A. and Swaminathan, M. (1969) Effect of supplementary protein food based on a blend of cottonseed groundnut and Bengal gram flours and fortified with vitamins and minerals on the growth, nutritional status and nitrogen balance in. Journal of Nutrition and Dietetics, 6. pp. 336-342.

Dr., Mahadevamma (2003) Resistant starch derived from processed legumes : Isolation, characterisation and nutritional studies. Doctoral thesis, Central Food Technological Research Institute.

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Eduardo Caro Bueno, I. B. Q. (1976) Processing of beans as human food. Masters thesis, Central Food Technological Research Institute.

Eduardo Caro Bueno, I. B. Q. (1977) Studies on improvement of the cooking quality of kidney beans phaseolus vulgaris. [Student Project Report] (Submitted)

El Faki, H. A. and Bhavanishangar, T. N. and Tharanathan, R. N. and Desikachar, H. S. R. (1983) Flatus effect of chick pea (Cicer arietinum), cow pea (Vigna sinensis) and horse gram (Dolichos biflorus) and their isolated carbohydrate fractions. Nutrition Reports International, 27 (5). pp. 921-929.

El Faki, H. A. and Desikachar, H. S. R. and Tareen, J. A. K. and Tharanathan, R. N. (1983) Scanning electron microscopy of in vivo and in vitro digested starch granules of chick pea, cow pea and horse gram. Lebensmittel Wissenschaft und Technologie, 17 (5). 276-281, 21 ref..

ElFaki, H. A. and Bhavanishankar, T. N. and Venkataraman, L. V. and Tharanathan, R. N. and Desikachar, H. S. R. (1984) Presence of an inhibitory factor to gas production by Clostridium perfringens in husks of chick pea (Cicer arietinum), cowpea (Vigna sinensis) and horse gram (Dolichos biflorus). Journal of Food Science and Technology, 21 (5). 259-261, 13 ref..

ElFaki, H. A. and Desikachar, H. S. R. and Salimath, P. V. and Tharanathan, R. N. (1983) Carbohydrate make-up of chick pea, cow pea and horse gram. Starch/Staerke, 35 (5). 163-166, 20 ref..

ElFaki, H. A. and Desikachar, H. S. R. and Salimath, P. V. and Tharanathan, R. N. (1983) Physico-chemical characteristics of starches from chick pea, cow pea and horse gram. Starch/Staerke, 35 (4). 118-122, 14 ref..

ElFaki, H. A. and Venkataraman, L. V. and Desikachar, H. S. R. (1984) Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). 127-133, 16 ref..

Ezeagu, I. E. and Lalitha, R. Gowda (2006) Protein extractability, fractionation and amino acid composition of some leguminous seeds found in Nigeria. Journal of Food Biochemistry, 30 (1). pp. 1-11.

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. and Gowda, L. R. (2004) Physico-chemical characterization of seed oil and nutrient assessment of Adenanthera pavonina, L: an underutilized tropical legume. Ecology of Food and Nutrition, 43 (4). pp. 295-305.

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.

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Ganesh, Kumar and Venkataraman, L. V. (1980) Chickpea seed proteins: isolation and characterization of 10.3S protein. Journal of Agricultural and Food Chemistry, 28 (3). 524-529, 33 ref..

Ganesh, Kumar and Venkataraman, L. V. (1978) Chickpea seed proteins: modification during germination. Phytochemistry, 17 (4). 605-609, 30 ref..

Ganesh, Kumar and Venkataraman, L. V. and Appu Rao, A. G. (1980) Chickpea seed proteins: conformational changes in 10.3S protein during germination. Journal of Agricultural and Food Chemistry, 28 (3). 518-524, 29 ref..

Ganesh Kumar, K. and Venkataraman, L. V. (1976) Studies on the in vitro digestibility of starch in some legumes before and after germination. Nutrition Reports International, 13 (1). 115-124, 22 ref..

Ganesh Kumar, K. and Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1978) Cooking characteristics of some germinated legumes: changes in phytins, Ca-. Journal of Food Science, 43 (1). 85-88, 30 ref..

Gargi, Upadhayay (2017) Studies on Nutritional Evalution of Sprouted Amaranth and Formulation of Cookies. [Student Project Report] (Submitted)

Geetha, N. and Venkatachalam, P. and Prakash, V. and Sita, Lakshmi (1998) High frequency induction of multiple shoots and plant regeneration from seedling explants of pigeonpea (Cajanus cajan l.). Current Science, 75 (10). p. 1036.

Geethanjali, M. K. (2012) Convenient Product from Cereals and Pulses after Processing into Composite Flour. [Student Project Report] (Submitted)

Girija Bai, R. and Ramachandra Rao, T. N. and Prabha, T. N. and Sreedharan, V. P. and Sreedhara, N. (1979) Studies on tempeh. II. Nutritive value of tempeh and its supplementary value to rice diets. Indian Food Packer, 33 (6). 26-33, 23 ref..

Girish, T. K. (2017) Modulatory effect of biomolecules from black gram milled by-product on diabetic cataract. Doctoral thesis, University of Mysuru.

Girish, T. K. and Anil Kumar, K. and Prasada Rao, U. J. S. (2016) C-Glycosylated flavonoids from black gram husk: Protection againstDNA and erythrocytes from oxidative damage and their cytotoxiceffect on HeLa cells. Toxicology Reports, 3. pp. 652-663.

Girish, T. K. and Prasada Rao, U. J. S. (2016) Protein glycation and aggregation inhibitory potency of biomolecules from black gram milled by-product. Journal of the Science of Food and Agriculture, 96. pp. 4973-4983. ISSN 0022-5142

Girish, T. K. and Pratape, V. M. and Prasada Rao, U. J. S. (2012) Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Research International, 46. pp. 370-377.

Girish, T. K. and Padmaraju, Vasudevaraju and Prasada Rao, U. J. S. (2012) Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract. Food and Chemical Toxicology, 50. pp. 1690-1696.

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, A. G. (2007) Edible oilseeds: Oil and meal-need for quality control. Beverage and Food World, 34 (1). pp. 42-44.

Gopinath, M. R. and Muralikrishna, G. and Niranjana, S. R. (2011) Effect of storage on redgram [Cajanus cajan (L.) Millsp] and greengram [Vigna radiata (L.) Wilczek] varieties with particular reference to carbohydrate composition. Archives of Phytopathology and Plant Protection, 44 (16). pp. 1609-1620.

Gurumukh, Singh and Narendra, Singh (1981) Pigments and nitrogen in precipitated leaf proteins from lucerne (Medicago sativa). Indian Food Packer, 35 (1). 27-28, 7 ref..

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) The metabolism of nitrogen, digestibility coefficient and biological value of the proteins and net protein utilization in children of a protein food based on a blend of groundnut, Bengal gram and Sesame Flours Fortified with Di-Methionine and Lysine. Journal of Nutrition and Dietetics, 2. pp. 113-118. (In Press)

H

Haldar, Atanu (1997) Therapeutic values of some common Indian foods. Masters thesis, Central Food Technological Research Institute.

Hameeda Banu, N. Itagi and Vasudeva, Singh (2012) Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology, 49 (1). pp. 74-81. ISSN 0022-1155

Hamid Abbas, El Faki (1981) Processing studies on some edible legumes for improved digestibility, nutritive value and consumer acceptance with special reference to chickpea. Doctoral thesis, Central Food Technological Research Institute.

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Odunayo Clement, Adebooye and Vasudeva, Singh (2007) Effect Of Cooking On The Profile Of Phenolics, Tannins, Phytate, Amino Acid, Fatty Acid And Mineral Nutrients Of Whole-Grain And Decorticated Vegetable Cowpea (Vigna Unguiculata L. Walp). Journal of Food Quality, 30. pp. 1101-1120.

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Priyanka, Kapoor (2010) Natural and acid modification of isolated starches from Bengal gram (Desi and Kabuli). [Student Project Report]

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Raghavendra, C. K. (2014) Anti-Lithogenic Potential of Dietary Tender Cluster Beans (Cyamopsis Tetragonoloba) in Experimental Animal Models. PhD thesis, University of Mysore.

Raghavendra, C. K. and Srinivasan, K. (2017) Accelerated Attenuation of Pre-formed Cholesterol Gallstones by Dietary Tender Cluster Beans (Cyamopsis tetragonoloba) in Mice. Indian Journal of Nutrition and Dietetics, 54 (2). pp. 127-148.

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Rajashree, G. (2022) Quality Characteristics Of Milled By-Products of Mung Bean. [Student Project Report] (Submitted)

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Rajendran, Somiahnadar and Muralidharan, Narasimhan (2005) Effectiveness of allyl acetate as a fumigant against five stored grain beetle pests. Pest Management Science, 61 (1). pp. 97-101. ISSN 1526-498X

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Rajesh Singh, R. and Appu Rao, A. G. (2002) Reductive unfolding and oxidative refolding of a Bowman–Birk inhibitor from horsegram seeds (Dolichos bif lorus): evidence for ‘hyperreactive’ disulf ide bonds and rate-limiting nature of disulf ide isomerization in folding. Biochimica et Biophysica Acta, 1597. pp. 280-291. ISSN 0167-4838

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Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. (2009) Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments. LWT - Food Science and Technology, 42 (1). pp. 44-49. ISSN 0023-6438

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Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of a protein food based on a blend of soy, groundnut and coconut flour to tapioca-rice diet. Food Science, 12. pp. 178-181.

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Vaisali, C. (2012) Optimization of methods for the extraction of proteins from pigeon pea milling by-products. [Student Project Report] (Submitted)

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Vidyashree, H. N (2024) Influence of rice bean flour incorporation on the rheological, physico-chemical & sensory properties of pizza base. [Student Project Report] (Submitted)

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Vijayalaxmi, Guggari (2019) Dietary Calcium and Dietary Iron; With Special Reference to Cereals and Pulses: Significance and Bioavailability. [Student Project Report] (Submitted)

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Vijeth Kumar, L. A. (2017) Proximate Analysis Of Kulattha Yusha. [Student Project Report] (Submitted)

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Wagle, D. S. and Mitbander, V. B. and Sreenivasan, A. (1962) Effect of B vitamins on protein utilization from rice-legume dietaries by the growing rat. Journal of Nutrition, 76. pp. 199-206.

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Yashavanth, L. Vishweshwaraiah and Abhishek, Acharya and Balaji, Prakash (2018) Structural basis of noncanonical polyphenol oxidase activity in DLL-II: A lectin from Dolichos lablab. Biotechnology and Applied Biochemistry. pp. 701-717. ISSN 0885-4513

Yashavanth, L. Vishweshwaraiah and Balaji, Prakash and Lalitha, R. Gowda (2018) Expression profiling of the Dolichos lablab lectin during germination and development of the seed. Plant Physiology and Biochemistry, 124. pp. 10-19.

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Zarkar Geeta, Chandrakantrao (2014) Development and quality evaluation of RTP oat based dhokla mix. [Student Project Report] (Submitted)