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

Article

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

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.

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.

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.

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. 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..

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.

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

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.

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..

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.

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.

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. 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..

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.

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 (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 .

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.

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.

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.

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.

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..

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.

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. 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)

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

Hanumantha Rao, K. and Subramanian, N. (1970) Essential amino acid composition of commonly used Indian pulses by paper chromatography. Journal of Food Science and Technology, 7 (1). 31-34, 21 ref..

Harish, Chander and Ahmed, S. M. (1986) Efficiency of oils from medicinal plants as protectants of green gram against the pulse beetle. Entomology, 11 (1). pp. 21-28.

Hemalatha, S and Kalpana, Platel and Srinivasan, K. (2007) Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS), 21 (1). pp. 1-7. ISSN 0946-672X

Hemalatha, Sreeramaiah and Gautam, Smita and Platel, Kalpana and Srinivasan, Krishnapura (2009) Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes. Journal of Trace Elements in Medicine and Biology, 23 (2). pp. 75-83. ISSN 0946-672X

Hithamani, G. and Srinivasan, K. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.

Hithamani, G. and Srinivasan, K. (2017) Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. Journal of the Science of Food and Agriculture, 97. pp. 621-628. ISSN 0022-5142

Indira, T. N. and Bhattacharya, S. (2006) Grinding characteristics of some legumes. Journal of Food Engineering, 76 (2). pp. 113-118. ISSN 0260-8774

Indrani, D. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2015) Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. Journal of Food Science and Technology, 52 (1). pp. 415-422. ISSN 0022-1155

Indrani, D. and Suresh, D. Sakhare and Mr., Milind and Aashitosh, A. Inamdar (2015) Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology, 52 (8). pp. 5264-5270. ISSN 0022-1155

Jaya, T. V. and Krishnamurthy, K. S. and Venkataraman, L. V. (1975) Effect of germination and cooking on the protein efficiency ratio of some legumes. Nutrition Reports International, 12 (3). 175-183, 14 ref..

Jaya, T. V. and Naik, H. S. and Venkataraman, L. V. (1979) Effect of germinated legumes on the rate of in vitro gas production by Clostridium perfringens. Nutrition Reports International, 20 (3). 393-401, 17 ref..

Jaya, T. V. and Venkataraman, L. V. (1981) Changes in the carbohydrate constituents of chickpea and greengram during germination. Food Chemistry, 7 (2). 95-104, 26 ref..

Jaya, T. V. and Venkataraman, L. V. (1980) Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram. Indian Food Packer, 34 (1). 3-11, 26 ref..

Jaya, T. V. and Venkataraman, L. V. (1979) Effect of germination on the supplementary value of chickpea and greengram protein to those of rice and wheat. Nutrition Reports International, 19 (6). 777-783, 14 ref..

Jaya, T. V. and Venkataraman, L. V. (1979) Germinated legumes and their influence on liver and serum cholesterol levels in rats: Influence of different components of chickpea and green-gram on tissue cholesterol levels in rats. Nutrition Reports International, 20 (3). pp. 383-392.

Jaya, T. V. and Venkataraman, L. V. (1980) Influence of germinated legumes on the tissue protein regeneration of protein-depleted rats. Indian Journal of Nutrition and Dietetics, 17 (5). 171-180; 28 ref..

Jaya, T. V. and Venkataraman, L. V. (1981) Influence of germination on the carbohydrate digestability (in vitro) of chickpea (Cicer arietinum) and greengram (Phaseolus aureus). Indian Journal of Nutrition and Dietetics, 18 (2). 62-68, 14 ref..

Jaya, T. V. and Venkataraman, L. V. and Krishnamurthy, K. S. (1979) Influence of germinated legumes on the levels of tissue cholesterol and liver enzymes of hypercholesterolemic rats: Influence of ungerminated and germinated chickpea and green-gram (whole). Nutrition Reports International, 20 (3). pp. 371-381.

Jayadeep, A. and Sashikala, V. B. and Vishwas, M. Pratape (2009) Nutrients and certain lipid soluble bioactive components in dehusked whole grains (gota) and dehusked splits (dhal) from pigeon pea (Cajanus cajan) and their cooking characteristics. International Journal of Food Sciences and Nutrition, 60(s4). 273�-284.

Juby Elsa, J. and Priyanka Rose, Mary and Haritha, Krishna V. and Deepesh, Panwar and Mukesh, Kapoor (2021) Soluble and Cross-Linked Aggregated Forms of α-Galactosidase from Vigna mungo Immobilized on Magnetic Nanocomposites: Improved Stability and Reusability. Applied Biochemistry and Biotechnology, 193. pp. 238-256. ISSN 0273-2289

Jyothirmayi, T. and Prabhakara Rao, P. G. and Walde, S. G. (2006) Nitrogen extractability and functional properties of defatted Erythrina variegata flour. Food Chemistry, 96 (2). pp. 242-247. ISSN 0308-8146

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Book

Hampapura, V. Narasimha and Ramakrishnaiah, N. and Pratape, V. M. (2007) Milling of Pulses. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Thesis

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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.

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

Hariharan, K. (1979) Studies on plant lectins. Doctoral thesis, Central Food Technological Research Institute.

Hemalatha, S (2006) Studies on the bioavailability of micronutrients from Indian foods. PhD thesis, University of Mysore.

Hemanta Kumar, Das (1982) Improvement of nutritional and organoleptic qualities of cereals, pulses and pressed oil seed cakes by microorganisms and their enzymes. Masters thesis, Central Food Technological Research Institute.

Indranil, Chatterjee (1987) Lipid changes in processed cereals and pulses. Masters thesis, Central Food Technological Research Institution.

Jaya, T. V. (1978) Nutritional and biochemical studies of some germinated legumes with particular reference to changes in carbohydrates. Doctoral thesis, Central Food Technological Research Institute.

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

Jyoti Prakash, Nath (1980) Studies on guar seed proteins. Doctoral thesis, Central Food Technological Research Institute.

Kiran, G. (2018) Structure - function relationship of glycosaminoglycans in liver during diet - induced hypercholesterolemia and modulation by oat bran and curcumin. Doctoral thesis, University of Mysore.

Kowsalya, S. Murthy (1977) Studies on bengal gram lipids. Masters thesis, Central Food Technological Research Institute.

Krishna Murthy, K. S. (1977) Studies on the proteins of green gram. Masters thesis, Central Food Technological Research Institute.

Lakshminarayana, Setty. (1959) Dried peas : some technological aspects. Masters thesis, Central Food Technological Research Institute.

Lalitha, K. (1973) Aminotransferases from rat and germinating seeds. Doctoral thesis, Central Food Technological Research Institute.

Lalitha, N. (2020) Molecular and Anti-Glycemic Properties Of Globulins from Horsegram. Doctoral thesis, Central Food Technological Research Institute.

Lalta Prasad, Rajpat (1987) Chemical and biological studies on processed guar meal. Doctoral thesis, Central Food Technological Research Institute.

Laryea Brown, S. A. (1978) A survey of fumigants for dried beans and groundnuts. Masters thesis, Central Food Technological Research Institute.

Madhukumar, M. S. (2011) Bioactive Xylo-oligosaccharides from Bengal Gram (Cicer arietinum L) Husk. Doctoral thesis, Central Food Technological Research Institute.

Madhusudan, R. A. (1982) Cookability of whole and split, peeled legumes. Masters thesis, Central Food Technological Research Institute.

Madhusudhan, B (1994) Legume and cereal starches : chemical basis for differences in their digestibilities. Doctoral thesis, Central Food Technological Research Institute.

Madhusudhan, B. (1993) Legume and Cereal Starches - Chemical Basis for Differences in their Digestibilities. PhD thesis, University of Mysore.

Mahadevappa, V. G. (1979) Chemical and biochemical studies on lipids of legumes and cereals. Doctoral thesis, Central Food Technological Research Institute.

Mannah, C. O. (1978) Traditional legume-based foods. Masters thesis, Central Food Technological Research Institute.

Ms., Rudramma (1988) Factors affecting the nutritive value of guar (Cyamopsis tetragonoloba) meal. Doctoral thesis, Central Food Technological Research Institute.

Nadimpalli Siva, Kumar (1985) Studies on lectins from some Indian legumes. Doctoral thesis, Central Food Technological Research Institute.

Namrata Jagdeo, Varkekar (2020) Processing of Parkia biglandulosa W. & A. for traditional food formulations of Manipur: evaluation of nutritional quality and storage stability. Doctoral thesis, Central Food Technological Research Institute.

Narasimha, H. V. (1984) Studies on cookability of pulses and factors affecting their cooking quality with special reference to tur. Doctoral thesis, Central Food Technological Research Institute.

Narpat Singh, Ranawat (1979) Acid coagulated indigenous milk products. Masters thesis, Central Food Technological Research Institute.

Nirmalendu, Dey (1969) Atom in service of cereal industry : Preservation of cereals and pulses by ionising radiation. Masters thesis, Central Food Technological Research Institute.

Parashar, S. (1976) Chemical studies on lipids of cereals and pulses. Masters thesis, Central Food Technological Research Institute.

Patel, M. M (1992) Studies on the effect of blackgram on rheological and baking characteristics of wheat flour. Doctoral thesis, Central Food Technological Research Institute.

Paul, Beena (2000) Purification and Structural Characterization of a Polyphenol Oxidase from Field Bean (Dolichos lablab). PhD thesis, University of Mysore.

Pradeep, Kumar (2004) Structural Studies of the Proteinase Inhibitors of Germinated Horsegram(Dolichos Biflorus) Seeds. PhD thesis, University of Mysore.

Pratap Singh, Baghel (1975) Frying of pulses. Masters thesis, Central Food Technological Research Institute.

Prathibha, D. V. (2011) Isolation and characterization of lactic acid bacteria from cereals and legumes for elucidation of potential functional properties. PhD thesis, University of Mysore.

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

Rajesh Singh, R. (2002) Studies on the folding and stability of Bowman-Birk inhibitor from legumes. Doctoral thesis, Central Food Technological Research Institute.

Ramakrishnaiah, N. (1980) Varietal variations in dehulling characteristics of tur pulse. Masters thesis, Central Food Technological Research Institute.

Ramamani, S. (1976) Studies on the factors affecting the nutritive value of field bean (Dolichos lablab). Doctoral thesis, Central Food Technological Research Institute.

Ramdadas Bhat, U. (1985) Chemical and biochemical studies on functionally important polysacccharides of black gram (Phaseolus mungo) and okra (Hibiscus esculentus). Doctoral thesis, Central Food Technological Research Institute.

Ramees, P. M. (2019) By-products of pulse milling. Masters thesis, Central Food Technological Research Institute.

Rashmi, A. S (2000) Malt-based speciality foods from cereals and legumes. Masters thesis, Central Food Technological Research Institute.

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

Ravi, R. (2006) Rheology of chickpea (Cicer arietinum) flour suspensions and characterisation of fried product - boondi. Doctoral thesis, Central Food Technological Research Institute.

Razia, Tasneem (1986) Effect of detoxification methods on the proteins of guar meal. Doctoral thesis, Central Food Technological Research Institute.

Renu, Galundia (1988) Hypocholesterolmic effects of unsaturated fats. Masters thesis, Central Food Technological Research Institute.

Roopa Shree, S. (2006) Structural studies of Lipoxygenases from Legumes. PhD thesis, University of Mysore.

Sai Srinivas, Chintada (2013) Bioactives and Enzymes in Native and Germinated Green Gram. Masters thesis, University of Mysore.

Salimath, P. V. (1981) Carbohydrates of Indian foods : Studies on the carbohydrates of pulses with particular emphasis on field beans (Dolichos lablab) and cowpea (Vigna sinensis). Doctoral thesis, Central Food Technological Research Institute.

Sangeetha, S. (2019) Processing and Utilization of an Underutilized Legume Horse gram. Masters thesis, Central Food Technological Research Institute.

Santosh, R. Kanade (2007) Molecular Characterization and Expression of an Oxidase from Field Bean (Dolichos lablab). PhD thesis, University of Mysore.

Sasikala, M (1996) Influence of extrusion cooking on the nutritional qualities of cereal : Legume blends. Masters thesis, Central Food Technological Research Institute.

Sasikala, V. B. (2007) Studies on the cooking behaviour of green gram (Phaseolus aureous) and horse gram (Dolichos biflorus). Doctoral thesis, Central Food Technological Research Institute.

Saswat Ranjan, Panda (2019) Composition, Nutritional Value and Health Benefits of Horse gram and its Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

Satish, A. Gandhi (1977) Primary processing of pulses. Masters thesis, Central Food Technological Research Institute.

Savitri, A. (1986) Chemical and biological studies on Kalatur (black variety soybean) and tur (Cajanus cajan) with a view to study possibilities of producing flours with low flatuence. Doctoral thesis, Central Food Technological Research Institute.

Seethalakshmi, S. (1978) Studies on glutamine synthetase from Phaseolus aureus (mung bean) seedlings : Purification, kinetic and regulatory properties of the enzyme. Doctoral thesis, Central Food Technological Research Institute.

Shaik Akbar, Basha (2017) Characterization of bioactive phytochemicals and peroxidase from sprouted green gram (Vigna radiata). Doctoral thesis, University of Mysuru.

Shakuntala, Sathyanarayana (2018) Pectic oligosaccharides derived from germinated chickpea (Cicer arietinum L.) Structure-function relationship. Doctoral thesis, University of Mysore.

Shivanna, B. D. (1988) Studies on alpha-galactosidase from germinating guar seeds. Doctoral thesis, Central Food Technological Research Institute.

Shubhra, Pande (2012) Studies on the Hypolipidemic and Antioxidant Effects Of Tender Cluster Beans (Cyamopsis Tetragonoloba) In Experimental Animals. Doctoral thesis, University of Mysore.

Sristy, Gupta (2016) Application of EMR to improve cooking quality of Legumes. Masters thesis, University of Mysuru.

Suprith, H. R. (2016) Study on production of low cost fabricated dhal. Masters thesis, University of Mysuru.

Umadevi Sajjan, S. (1984) Studies on physico-chemical, biochemical and rheological properties of native and modified guar gum from guar seeds. Doctoral thesis, Central Food Technological Research Institute.

Vandana, Sheshkar (2016) Processing of Legumes, Vegetables and Spices for Novel Foods In Convenient Food Sector. Masters thesis, University of Mysuru.

Venkatesha, R. T. (1999) Studies On Molecular Aspects Of Seed Storage Proteins In Horse Gram (Dolichos Biflorus L.). Doctoral thesis, University of Mysore.

Venkatesha, R. T. (2001) Studies on molecular aspects of seed storage proteins in horse gram (Dolichos biflorus L.). Doctoral thesis, Central Food Technological Research Institute.

Vichai, Karuthaithanasan (1970) Legumes as human food. Masters thesis, Central Food Technological Research Institute.

Vijayalakshmi Kumari,, D. (1976) Nutritional studies on Bengal gram, green gram and horse gram with special reference to utilization of protein. Doctoral thesis, Central Food Technological Research Institute.

Vinod, Kumar (2014) Molecular Engineering of the Horsegram (Dolichos biflorus) Seed Bowman-Birk Inhibitor: Implications of the disulfide framework on functionality. Doctoral thesis, University of Mysore.

Student Project Report

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

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]

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

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)

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

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)

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

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

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

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

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

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

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

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

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

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

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

Hariharasudhan, G. (2008) Purification and Biochemical characterization of Kunitz trypsin inhibitor of Sword bean (Entada Scandens) seeds. [Student Project Report]

Harshitha, J. K. (2020) Study of functional properties of pulse proteins. [Student Project Report] (Submitted)

Hemanta Kumar, Das (1983) Development of curd-like products from pulses. [Student Project Report] (Submitted)

Hridhya, K. S. (2021) Role of Elicitation on the Health Promoting Properties of Mung Bean. [Student Project Report] (Submitted)

Isha, Ghosh (2024) Development of traditional product from milled horse gram flour. [Student Project Report] (Submitted)

Juan Antonia, Nevarez E (1979) Process development studies on legume proteins, with special emphasis on chickpea. [Student Project Report] (Submitted)

Kalmath, A. R. (2002) Preparation of milk/cereal/vegetable-based probiotic formulations. [Student Project Report] (Submitted)

Kavya, S. (2008) Partial Purification and Characterization of a D-Galactose Specific Lectin from Field bean (Dolichos lablab) Seeds. [Student Project Report]

Lalit Kumar, Pagaria (1988) Effect of variety on raw rice idli. [Student Project Report] (Submitted)

Madhavi, Sharma (2017) Studies on physico chemical properties of Quinoa and Green gram dhal on processing. [Student Project Report] (Submitted)

Madhusudan, R. A. (1983) Possibility of reduction of cooking time of dhals by powdering and re-shaping. [Student Project Report] (Submitted)

Mannah, C. O. (1979) Comparative studies on cowpea processing for utilization in akara batter. [Student Project Report] (Submitted)

Meghana Nayak, A (2023) Characterisation of native, resistant and modified cowpea (Vigna unguiculata) starch. [Student Project Report] (Submitted)

Meghashyam Sandeep, V. (2010) Studies on Size Reduction of Black gram and development of Windows Application. [Student Project Report]

Mohankumari, H.P. (2022) Characterization of cowpea starch. [Student Project Report] (Submitted)

Ms, Vasundhra (2014) Development of Gluten Free extruded product(s) and their validation. [Student Project Report] (Submitted)

Ms., Simmi (2013) Changes inpolyphenols and peroxidasecharacteristics in green gram(Vigna radiata)during germination. [Student Project Report] (Submitted)

Mumtazbegum, S. K. (2012) Shelflife Studies On Bengal Gram Flour. [Student Project Report] (Submitted)

Nafisa, Haidar (2017) Preparation and characterization of protein concentrates from horsegram (Macrotyloma uniflorum .L). [Student Project Report] (Submitted)

Neha, B (2023) Effect of the thermal processing on physico-chemical characteristics of germinated grains and flours : Development and evaluation of protein-rich porridge mix. [Student Project Report] (Submitted)

Neha, Nigar (2018) Development of Quinoa Enriched Chapatti Flour. [Student Project Report] (Submitted)

Nidhi, Yadav (2004) Characterisation Of the Viscoelasticity Of Chickpea Flour Doughs. [Student Project Report]

Nilanjan, Chakraborty (2003) Protein enrichment of cookie flour with Bengal gram (Cicer arietinum) dhal flour. [Student Project Report] (Submitted)

Nirmiti, Etambe (2022) Effect of starch hydrolysis on the bioaccessibility of iron and zinc in slowly digestible legumes. [Student Project Report] (Submitted)

Niyati, Saini (2020) Processing of pigeon pea and its utilisation in pasta making. [Student Project Report] (Submitted)

Omer, Shahab (2014) Metabolomic approach towards developing new fermented food. [Student Project Report] (Submitted)

Pallavi, Sahni (2018) Physio-chemical, Functional and Anti-nutritional Properties of Black gram Cultivars. [Student Project Report] (Submitted)

Paramvir Singh, Dhindsa (2015) Intervention of Ozone Treatment as a Pre-Treatment for Quality Improvement in Frozen Peas (Pisum Sativum L). [Student Project Report] (Submitted)

Parashar, S. (1977) Changes in the lipid makeup of edible and non-edible pulses during germination. [Student Project Report] (Submitted)

Pavithra, Sivakumar (2017) Studies On The Effect Of Microwave Heating On Microbial And Nutritional Quality Of Sprouts. [Student Project Report] (Submitted)

Pooja, Saxena (2023) Study on the milling properties and improving the yield of horse gram. [Student Project Report] (Submitted)

Pradeep, Parihar (2010) The Role of Histidine in D-Galactose Binding lectin of Legumes. [Student Project Report]

Pratiksha, Chavan (2019) Studies on Bioactive Enriched Beverage and Snack. [Student Project Report] (Submitted)

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

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

Ramees, P. M. (2020) Characteristics of extruded blackgram milled by-products. [Student Project Report] (Submitted)

Ramkumar, K. (2022) Monitoring of pyrethroid residues in selected pulses and their stability and decontamination studies in red gram. [Student Project Report] (Submitted)

Riya, Saini (2023) Iron binding ability of black gram protein fractions. [Student Project Report] (Submitted)

Rooparani, G.N. (2010) Functional Expression of Horsegram (Dolichos biflorus) Trypsin Inhibitor Using pTwin1 System. [Student Project Report]

Roushan, Ara Samad (1981) Formulation of weaning food : Utilisation of common materials from varius food groups in order to develop a balanced food for growing children of Bangladesh. [Student Project Report] (Submitted)

Sangeetha, S. (2020) Development of Spread and Ready to Drink Beverage from Horse gram and their Quality evaluation. [Student Project Report] (Submitted)

Sanjeet Kumar, Verma (2003) Infrared Processing of Food Materials. [Student Project Report]

Santosh, K. Verma (1977) Studies on dehulling of kidney beans. [Student Project Report] (Submitted)

Saswat Ranjan, Panda (2020) Effect of Processed Horse gram on the Rheological, Nutritional and Quality Characteristics of Biscuits. [Student Project Report] (Submitted)

Satish, A. (2008) Utilization of by-products from Bengal gram puffing industries for preparation of micronutrient enriched food. [Student Project Report]

Satish, A. Gandhi (1978) Studies on dehulling of guar beans. [Student Project Report] (Submitted)

Sayali, D. Shimpi (2017) Effect of processing on germinated pulses. [Student Project Report] (Submitted)

Selina, Majhi (2020) Impact of precursor feeding on flour functionality of mung bean. [Student Project Report] (Submitted)

Senayit, Yetneberk (1991) Hard-to-cook defects in beans influence of varietal and growing locations during storage. [Student Project Report] (Submitted)

Sharon, Cherian (2022) Degradation of selected organophosphate pesticides upon germination of red gram. [Student Project Report] (Submitted)

Shashank, S. and Shiraz, S. and Shishir Naveen, Chandra and Srinivasaprasad, N. (2006) Design, Fabrication and Testing of Pulse Compressing Unit. [Student Project Report]

Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [Student Project Report] (Submitted)

Shruthi, B. S. (2012) Studies on oxidative enzymes and bioactive compounds from green gram. [Student Project Report] (Submitted)

Shruthi, H. N (2010) Studies on the bioavailability of trace minerals from food grains. [Student Project Report]

Shubham, Kumar (2022) Regulatory Quality and Safety Aspects of Selected Cereals and Pulses. [Student Project Report] (Submitted)

Shuvisitkul, A. (1976) Preparation and composition of legume flour (Bengal gram flour dhal). [Student Project Report] (Submitted)

Shwetha, D. (2009) Characterization of Snack from Different Blends of Pulses with Potato. [Student Project Report]

Solai, V. (2012) Preparation of Dhal Analogue From Under Utilized Grains. [Student Project Report] (Submitted)

Sowmya, G. (2016) Development of Multi-spouted Bed Roasting Technology [MSBR] for Makhana (Euryale ferox) Seeds. [Student Project Report] (Submitted)

Sree Lasya, K. (2020) Rice pulse based extruded snack with a spice mix coating. [Student Project Report] (Submitted)

Sristy, Gupta (2017) Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal. [Student Project Report] (Submitted)

Sruthi Genevieve, K. (2012) Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development. [Student Project Report] (Submitted)

Supraja, Prasad (2010) Isolation and Characterization of Horsegram (Dolichos Biflorus) Proteins. [Student Project Report]

Suprith, H. R. (2017) Production of nutritious fabricated dhal. [Student Project Report] (Submitted)

Sushma, R. C. (2023) Studies on the functional and physical properties of quinoa and cowpea idli batter fermentation. [Student Project Report] (Submitted)

Sushma, W. Eipeson (2007) Bioaccessibility of Selected Minerals in Processed Food Grains. [Student Project Report]

Swapnil, N. Solanki (2003) Evaluation of different wet grinding systems. [Student Project Report]

Tejaswini, A . and Ragadwija, V . and Vijayalakshmi, K. (2011) Biochemical Approaches For Dehulling Of Hard-To-Dehull Pulses. [Student Project Report]

Thashrifa, M. A. (2022) Valorization of legume byproduct: Evaluation of chemical, nutritional profile and functional characterization. [Student Project Report] (Submitted)

Udhayashri, S (2024) Influence of host plant volatiles in ovipositional preference behavior of female, Callosobruchus chinensis, L, (Coleoptera: Chrysomelidae). [Student Project Report] (Submitted)

Ummu Habiba, A. (2012) Studies on effect of green pea (Pisum sativum) flour in pasta processing. [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)

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

Vasuprasada, Iyer (2004) Interactions between probiotics and prebiotics in legume : Cereal based foods. [Student Project Report] (Submitted)

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

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

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

Viswa Janani, V. (2010) Evaluation of the Biologically Active Properties of Seed Coat Phenolics from Pigeon Pea (Cajanus Cajan). [Student Project Report]

Vrunda, Patel (2008) Drying Characteristics of Cooked Chickpeas and an Analysis of Operating Pressure Effect on Dryer Performance. [Student Project Report]

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