Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean"

A

Abhay Kumar, N. and Prasada Rao, U. J. S. and Jeyarani, T. and Indrani, D. (2017) Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake. Journal of Texture Studies, 48. pp. 439-449. ISSN 0022-4901

Ahmed, A. R. and Ramanatham, G. (1988) Effect of natural fermentation on the functional properties of protein enriched composite flour. Journal of Food Science, 53 (1). pp. 218-221.

Ahmed Badawi, Zakaria (1986) The effect of soyabean introduction in Sudan : Drawing experience from Indian situation. [Student Project Report] (Submitted)

Akitha Devi, M. K. (2015) Augmentation of isoflavones and folic acid in Soybean through biotechnological approaches. Doctoral thesis, Central Food Technological Research Institute.

Akitha Devi, M. K. and Giridhar, P. (2015) Variations in Physiological Response, Lipid Peroxidation, Antioxidant Enzyme Activities, Proline and Isoflavones Content in Soybean Varieties Subjected to Drought Stress. Proceedings of National Academy of Sciences India Section B Biological Sciences, 85 (1). pp. 35-44.

Akitha Devi, M. K. and Gondi, Mahendranath and Sakthivelu, G. and Giridhar, P. and Rajasekaran, T. and Ravishankar, G. A. (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chemistry, 114 (3). pp. 771-776. ISSN 0308-8146

Akitha Devi, M. K. and Gyanendra, Kumar and Giridhar, P. (2020) Efect of biotic and abiotic elicitors on isofavone biosynthesis during seed development and in suspension cultures of soybean (Glycine max L.). 3 Biotech, 10. p. 98.

Akitha Devi, M. K. and Gyanendra, Kumar and Giridhar, P. (2020) Effect of biotic and abiotic elicitors on isoflavone biosynthesis during seed development and in suspension cultures of soybean (Glycine max L.). 3 Biotech, 10. pp. 1-14.

Akitha Devi, M. K. and Sravan Kumar, S. and Giridhar, P. (2018) LC–ESI–MS based characterisation of isoflavones in soybean (Glycine max (L.) Merr.) from India. Journal of Food Science and Technology, 55 (12). pp. 5045-5054. ISSN 0022-1155

Akitha Devi, M. K. and Sravan Kumar, Sandopu and Giridhar, P. (2018) High yield production of folates from soybean callus cultures in response to elicitors. 3 Biotech, 8. pp. 1-10.

Amitha, C. S. (2022) Bacteriological Fermentation of Soya Milk by Bifidobacterium Breve and Checking Viability. [Student Project Report] (Submitted)

Anil Kumar, Sathe (1988) Studies on reduction in cooking time of soybean. [Student Project Report] (Submitted)

Anirudh, Simha. C.R. (2011) Effect of Germination on the Nutritional and Antioxidant Potential of Soya Bean. [Student Project Report]

Anjali, M. (2023) Valorization of okara waste into value added food ingredients. [Student Project Report] (Submitted)

Appu Rao, A. G. (1975) Chemical and physico-chemical studies on soybean proteins. Doctoral thesis, Central Food Technological Research Institute.

Appu Rao, A. G. and Narasinga Rao, M. S. (1977) Effect of Ca (II) or Mg (II) binding on the confirmation of 11S fraction of soyabean proteins. Indian Journal of Biochemistry and Biophysics, 14. pp. 26-30.

Appu Rao, A. G. and Narasinga Rao, M. S. (1979) Effect of succinylation on the oligometric structure of glycinin. International Journal of Peptide and Protein Research, 14. pp. 307-312.

Appu Rao, A. G. and Narasinga Rao, M. S. (1977) A method for isolation of 2S, 7S, and 11S proteins of soyabean. Preparative Biochemistry, 7 (2). pp. 89-101.

Appu Rao, A. G. and Rao, M. S. N. (1975) Binding of Ca(II) by the 11S fraction of soybean proteins. Cereal Chemistry, 52 (1). 21-33, 22 ref..

Arun, Tapal and Purnima Kaul, Tiku (2012) Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin. Food Chemistry, 130. pp. 960-965. ISSN 0308-8146

B

Babli, Sharma (2012) Soyabean and its Value Added Food Products. Masters thesis, University of Mysore.

Baby Latha, R. and Bhat, K.K. (2004) Preparation of Soy Cereal Papad. Journal of Rural Technology, 1 (4). pp. 188-193.

Bains, G. S. and Maini, N. S. (1965) Studies on the selections of edible varieties and use of soyabean. Indian Oilseeds Journal, 9. p. 168.

Baliga, B. R. and Bhagavan, H. N. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of raw soyabean. Indian Journal of Medical Research, 51 (4). pp. 749-757.

Baliga, B. R. and Rajagopalan, R. (1964) Influence of feeding curds from soyabean milk on the intestinal synthesis of thiamine in rats. Journal of Nutrition and Dietetics, 1 (2). pp. 81-83.

Baliga, B. R. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of heat treated soyabean. Indian Journal of Medical Research, 51 (3). pp. 758-763.

Began, G. and Manohar, B. and Udaya Sankar, K. (1997) Enrichment of phosphatidyl choline ± alcohol fractionation of carbon dioxide de-oiled lecithin from soybean (Glycine max). Zeitschrift für Lebensmitteluntersuchung und -Forschung A , 205. pp. 360-363.

Bera, M. B. (1978) Flavour components in soybean products. Masters thesis, Central Food Technological Research Institute.

Bhagya, Swamylingappa and Hemmige, Srinivas (1994) Preparation and properties of protein isolate from hexane-acetic acid treated commercial soybean meal. Journal of Agricultural and Food Chemistry, 42 (12). 2907-2911, 30 ref..

Bhagya, S. and Srinivas, H. (1992) Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality. Food Chemistry, 44 (2). 123-125, 11 ref..

Bharathi, B. (2019) Influence of melatonin on total phenolics and flavonoids in Soybean (Glycine max) callus suspension culture. [Student Project Report] (Submitted)

C

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

Chandni, Panvanda (2013) Limited proteolysis as a tool for modulation of functional properties of soy proteins. [Student Project Report] (Submitted)

Chandrashekhara, M. R. and Shurpalekar, S. R. and Subba Rao, B. H. and Soma, Kurien. and Kantha, S. (1966) Development of infant foods based on soybean. Journal of Food Science and Technology (India), 3. pp. 94-97.

Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.

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Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) The supplementary value of the proteins of soyabean as compared with those of Bengal gram, red gram and skim milk powder to poor Indian diets, based on rice and wheat. Journal of Nutrition and Dietetics, 2. pp. 128-133.

Daniel, V. A. and Narayanaswamy, D. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1972) The nutritive value of the proteins of a low cost protein food based on wheat, peanut and soyabean flours and fortified with limiting amino acids, essential vitamins and minerals. Nutrition Reports International, 5. pp. 53-60.

Deepali, D. Shejawale and Murugesh, C. S. and Rastogi, N. K. and Subramanian, R. (2022) Efect of feed particle size and solvent fow rate on soybean oil extraction in a percolation type extractor. Journal of Food Science and Technology, 59 (12). pp. 4723-4730. ISSN 0022-1155

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.

Devaraju, S.K. and Prachi, Thatte and Jamuna, Prakash and Jyothi Lakshmi, A. (2016) Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices. Food Biotechnology, 30 (4). pp. 233-248.

Devi, M. K. and Sakthivelu, G. and Giridhar, P. and Ravishankar, G. A. (2012) Protocol for augmented shoot organogenesis in selected variety of soybean [Glycine max L. (Merr.)]. Indian Journal of Experimental Biology, 50 (10). pp. 729-734. ISSN 0019-5189

Divya, Jailwal (2003) Plant alpha-galactosidases : Application in removal of oligosaccharides in soymilk. [Student Project Report] (Submitted)

Divya, Jailwal (2003) Soy : The wonder food. Masters thesis, Central Food Technological Research Institute.

Divya, Prakash and Jyothi Lakshmi, A. (2015) Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc. Journal of Food Science and Technology, 52 (11). pp. 7493-7499. ISSN 0022-1155

Divya, Vijayan (2003) Enzymatic hydrolysates deamidated soya protein. [Student Project Report] (Submitted)

Doraiswamy, T. R. and Tasker, P. K. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1964) Effect of supplementary protein food based on a blend of soybean, groundnut and coconut flours, on the growth and nutritional status of children subsisting on inadequate diets. Journal of Nutrition and Dietetics, 1. pp. 281-284.

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Gladis Thangam, Y. (2007) In vitro Studies on Soybean (Glycine max (L). Merrill.). [Student Project Report]

Govardhan Singh, R. S. (2019) Studies on the combined effect of Nt8U and Soyasaponins in countering obesity. Doctoral thesis, University of Mysore.

Govardhan Singh, R. S. and Uma, V. Manjappara (2020) Impromptu Effects of Nt8U with Soyasaponins on Obesity-related Lipid Parameters in High Fat Fed C57BL/6 Mice. International Journal of Peptide Research and Therapeutics, 26. pp. 405-411.

Govardhan Singh, R. S. and Uma, V. Manjappara (2016) Selective reduction of fat accumulation by soyasaponins A and B in high fat fed C57BL/6J mice. Journal of Functional Foods, 27. pp. 95-103. ISSN 1756-4646

Govindaraju, K. (2003) Studies on the preparation and characterization of protein hydrolysates from groundnut and soybean isolates. Doctoral thesis, University of Mysore.

Govindaraju, K. and Srinivas, H. (2007) Controlled enzymatic hydrolysis of glycinin: susceptibility of acidic and basic subunits to proteolytic enzymes. LWT - Food Science and Technology, 40 (6). pp. 1056-1065.

Guhaprasad, S. (2022) Vegan milk-derived exosomes as a potential therapeutic approach targeting cancer progression. [Student Project Report] (Submitted)

Gurumukh, Singh. (1974) Soy based dispersible beverages. [Student Project Report] (Submitted)

Guthalugu, Nagesha K. and Manohar, B. and Udaya Sankar, K. (2006) Optimization of enzymatic hydrolysis of triglycerides in soy deodorized distillate with supercritical carbon dioxide. Biochemical Engineering Journal, 29 (3). pp. 220-226. ISSN 1369-703X

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. I. Preparation, chemical composition and shelf-life. Journal of Nutrition and Dietetics, 2. pp. 21-23.

Gyanendra, Kumar (2021) Studies on major indolamines and N-Acetylserotonin O-Methyltransferase of Soybean. Doctoral thesis, Central Food Technological Research Institute.

Gyanendra, Kumar and Kirti, R. Saad and Bijesh, Puthusseri and Monisha, Arya and Nandini, P. Shetty and Giridhar, P. (2021) Exogenous Serotonin and Melatonin Regulate Dietary Isoflavones Profoundly through Ethylene Biosynthesis in Soybean [Glycine max (L.) Merr.]. Journal of Agricultural and Food Chemistry, 69. pp. 1888-1899. ISSN 0021-8561

Gyanendra, Kumar and Monisha, Arya and Radhika, P. and Giridhar, P. (2022) Genome-wide identification, characterization of Serotonin N-acetyltransferase and deciphering its importance under development, biotic and abiotic stress in soybean. International Journal of Biological Macromolecules, 220. pp. 942-953. ISSN 0141-8130

Gyanendra, Kumar and Monisha, Arya and Radhika, Padma and Bijesh, Puthusseri and Giridhar, P. (2022) Distinct GmASMTs are involved in regulating transcription factors and signalling cross-talk across embryo development, biotic, and abiotic stress in soybean. Frontiers in Plant Science.

H

Haritha, Krishna V. (2016) Immobilization of cross linked enzyme aggregates of α-Galactosidase from Vigna mungo on magnetic nanocomposite (α-gal-mag-CLEAs): Biochemical characterization and application in the removal of RFOs from soy milk. [Student Project Report] (Submitted)

Hasker, E. (2003) Effect of differently treated soyabean flour on quality of biscuits. [Student Project Report] (Submitted)

Hegde, Ujwal (2007) Bioavailability of Iron and Zinc from Soya Protein Matrix. [Student Project Report]

Hegde, Ujwal and Jyothi Lakshmi, A. and Radha, C. and Ramesh Kumar, P. and Prakash, Jamuna (2009) Effect of soya protein on the dialysability of exogenous iron and zinc. Food Chemistry, In Pre. ISSN 0308-8146 (In Press)

Hoseney, R. C. and Haridas Rao, P. and Faubion, J. and Sidhu, J. S. (1980) Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance. Cereal Chemistry, 57 (3). pp. 163-166.

I

Indrani, D. and Savithri, G. D. and Venkateswara Rao, G. (1997) Effect of defatted soy flour on the quality of buns. Journal of Food Science and Technology, 34 (5). 440-442, 11 ref..

J

Jerath, N. K. (1968) Present status and prospects of soybean foods in India : Studies on the processing and use of soybean varieties developed in India. Masters thesis, Central Food Technological Research Institute.

Jeyarani, T. and Banerjee, T. and Ravi, R. and Gopala Krishna, A. G. (2015) Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology, 52 (2). pp. 1082-1088. ISSN 0022-1155

John Paul, E. J. (2003) Preservation of seeds by biological agents. [Student Project Report] (Submitted)

Jyothi, T. C. and Sindhu Kanya, T. C. and Appu Rao, A. G. (2007) Influence of germination on saponins in soybean and recovery of soy sapogenol I. Journal of Food Biochemistry, 31 (1). pp. 1-13.

K

Kale, G. T. (1952) Cultivation and availability of soybean in India. Bulletin of Central Food Technological Research Institute, 1. pp. 271-272.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2007) Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products. International Journal of Food Science & Technology, 42 (6). 708-713 ; 11 ref..

Kang, C. W. (1968) Soybean milk production. Masters thesis, Central Food Technological Research Institute.

L

Lakshmi, M. C. (2012) Biotechnological approaches for the extraction and purification of selected biomolecules from Glycine max. Doctoral thesis, Central Food Technological Research Institute.

Lakshmi, M. C. and Amrutha, N. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2015) Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation. Drying Technology, 33. pp. 493-501.

Lakshmi, M. C. and Jaganmohan Rao, L. and Ravi, R. and Raghavarao, K.S.M.S. (2013) Extraction and Concentration of Isoflavones from Soybean (Glycine max). Separation Science and Technology, 48. pp. 166-174.

Lakshmi, M. C. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2012) Extraction and Purification of Lipoxygenase from Soybean Using Aqueous Two-Phase System. Food and Bioprocess Technology, 5. pp. 193-199.

M

Mahendranath, Gondi (2007) Plant Tissue Culture Studies On Soybean and Analysis Of Isoflavones. [Student Project Report]

Mahesha, H. G. and Sridevi Annapurna, Singh and Appu Rao, A. G. (2007) Inhibition of lipoxygenase by soy isoflavones: evidence of isoflavones as redox inhibitors. Archives of Biochemistry and Biophysics, 461 (2). pp. 176-85. ISSN 0003-9861

Mallikarjun Gouda, K. G. and Lalitha, R. Gowda and Appu Rao, A. G. and Prakash, V. (2006) Angiotensin I-Converting Enzyme Inhibitory Peptide Derived from Glycinin, the 11S Globulin of Soybean ( Glycine max). Journal of Agricultural and Food Chemistry, 54. pp. 4568-4573.

Maturi, Varun (2009) Study Of Technological Properties Of Probiotic Lactic Acid Bacteria Isolated From Soy Pulp (Glycine max.). [Student Project Report]

Meenakshi, Rani. and Verma, N. S. (1994) Effect of soy milk supplementation on the coagulation time, green cheese composition and losses of milk components in whey. Journal of Food Science and Technology, India, 31 (2). 156-158, 19 ref..

Meenakshi, Singh and Verma, N. S. (1996) Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei). Journal of Food Science and Technology, India, 33 (2). 142-144, 18 ref..

Meenakshi, Singh and Verma, N. S. (1996) Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet. Journal of Food Science and Technology, India, 33 (1). 66-69, 18 ref..

Mishra, L. S. (1972) Studies on preparation of soybean protein concentrate. Masters thesis, Central Food Technological Research Institute.

Mishra, S. (2006) Utilization of soy whey : A by-product of tofu industry for the value addition to foods. [Student Project Report] (Submitted)

Moon, J. W. (1969) Technology of soybean protein isolate manufacture, modification and uses in foods. Masters thesis, Central Food Technological Research Institute.

Mrinal, Pednekar and Amit, K. Das and Rajalakshmi, V. and Arun, Sharma (2010) Radiation processing and functional properties of soybean (Glycine max). Radiation Physics and Chemistry, 79 (4). pp. 490-494.

Ms., Shweta (2019) Processing of soya bean (Glycine max) for Novel products. [Student Project Report] (Submitted)

Ms., Shweta (2018) Soya Processing-Prospects for novel nutri dense products. Masters thesis, Central Food Technological Research Institute.

Muthukumarasamy, P. (1985) Enzymatic modification of soyflour and its utilization. [Student Project Report] (Submitted)

Muthukumarasamy, P. (1984) Modification of soybean proteins using proteolytic enzymes for applications in food industry. Masters thesis, Central Food Technological Research Institute.

N

Nagesha, G. K. (2004) Studies on tocopherols obtained from modified soy deodorized distillate. Doctoral thesis, Central Food Technological Research Institute.

Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. (1977) Minimal protein requirements for maintenance of body weight of young and adult rats: studies with egg, sesame and soybean proteins. Nutrition Reports International, 15 (2). pp. 183-190.

Narayanaswamy, D. and Kurien, S. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor rice and ragi diets. Nutrition Reports International, 4. pp. 109-116.

Nedev, T. and Todorova, R. and Kosturkova, G. and Akitha Devi, M. K. and Sakthivelu, G. and Giridhar, P. (2007) Variation in in vitro Morphogenic Response to Growth Regulators in Soybean Genotypes from India and Bulgaria. Bioautomation, 8. pp. 193-200.

Nilanjan, Chakraborty (2003) Soy properties and uses in baking. Masters thesis, Central Food Technological Research Institute.

O

Obulesu, M. and Bhagya, Swamylingappa. (2006) Biochemical, functional and nutritional characteristics of soy protein concentrate prepared by thermal processing. Journal of Food Science and Technology, 43 (2). pp. 161-166.

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Paiboon, Danvirutat (1973) Studies on the quality of soybean flours as affected by heat processing. [Student Project Report] (Submitted)

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. (1971) Effect of raw and processed soyabean on pancreatic hypertropy and tryptic activity of the fecaes of albino rats. Indian Journal of Experimental Biology, 9. pp. 511-512.

Parthasarathy, H. N. and Doraiswamy, T. R. and Panemangalore, M. and Narayana Rao, M. and Chandrasekhar, B. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of fortification of processed soy flour with DL-methionine hydroxy analogue or DL-methionine on the digestibility, biological value and net protein utilization of the proteins as studied in children. Canadian Journal of Biochemistry, 42. pp. 377-384. (In Press)

Parthasarathy, H. N. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of supplementing processed soybean meal proteins with DL-methionine hydroxy analogue (MHA) or DL-methionine on protein efficiency ratio and net protein utilization. Journal of Nutrition and Dietetics, 1. pp. 14-18.

Pragasam, A. and Indira, T. N. and Gopala Krishna, A. G. (2002) Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin. Beverage and Food World, 29 (12). pp. 19-22.

Prajwala URS, G. (2024) Soya milk fermentation by probiotic strains using bifidobacterium breve and lactobacillus fermentum. [Student Project Report] (Submitted)

Pratap Singh, Baghel (1976) Frying of soybean. [Student Project Report] (Submitted)

Pratape, V. M. and Narasimha, H. V. (1994) Processing of Soybean for Use as Dhal. Journal of Food Science and Technology, 31 (5). pp. 423-425.

Pruthvi, Hegde (2024) Investigating the homeostasis of gut microbiome by dietary fibers from murraya koenigii. [Student Project Report] (Submitted)

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Radha, C. (2006) Enzymatic and physical modifications for the preparation and utilization of soy flour for better functional properties. Doctoral thesis, Central Food Technological Research Institute.

Radha, C. and Ramesh Kumar, Parigi and Prakash, V. (2008) Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour. Journal of the Science of Food and Agriculture, 88. pp. 336-343.

Radha, C. and Prakash, V. (2009) Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification. Food Science and Technology International, 15 . pp. 453-463.

Ramamani, S. and Chandrasekhara, H. N. and Narasimhamurthy, K. (1996) Efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max). Journal of Food Science and Technology, 33 (3). 197-201, 16 ref.. ISSN 0022-1155

Rao, A. G. A. and Rao, M. S. N. (1976) Binding of Ca(II), Mg(II), and Zn(II) by 7S fraction of soybean proteins. Journal of Agricultural and Food Chemistry, 24 (3). 490-494, 14 ref..

Rao, A. G. A. and Rao, M. S. N. (1975) Binding of Mg(II) by the 11S fraction of soybean proteins. Journal of Agricultural and Food Chemistry, 23 (4). 657-661, 16 ref..

Rao, A. G. A. and Rao, M. S. N. (1976) Binding of Zn(II) by the 11S fraction of soybean proteins. Journal of Agricultural and Food Chemistry, 24 (3). 487-490, 21 ref..

Rebecca, Miranda (2022) Optimization of chemical pretreatment for hexane- crude soybean miscella. [Student Project Report] (Submitted)

Rekha, C. R. (2010) Soybased Functional Foods with Reference to Probiotics and Isoflavones. PhD thesis, University of Mysore.

Rekha, C. R. and Vijayalakshmi, G. (2010) Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology. pp. 1-11. ISSN 1364-5072

Rekha, C. R. and Vijayalakshmi, G. (2011) Isoflavone Phytoestrogens in Soymilk Fermented with b-glucosidase producing Probiotic Lactic Acid Bacteria. International Journal of Food Sciences and Nutrition, 62 (2). pp. 111-120.

Rekha, C. R. and Vijayalakshmi, G. (2011) Accelerated fermentation of ‘idli’ batter using soy residue okara. Journal of Food Science and Technology, 48 (3). pp. 329-334.

Rekha, C. R. and Vijayalakshmi, G. (2008) Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria. Applied Biochemistry and Biotechnology, 151. pp. 452-463.

Roopashri, A. N. and Varadaraj, M. C. (2014) Hydrolysis of flatulence causing oligosaccharides by α‑d‑galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy‑based fermented product. European Food Research and Technology, 239. pp. 99-115.

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Saini, R. K. and Akitha Devi, M. K. and Giridhar, P. and Ravishankar, G. A. (2013) Augmentation of major isoflavones in Glycine max L. through the elicitor-mediated approach. Acta Botanica Croatica, 72 (2). pp. 311-322.

Sakthivelu, G. and Akitha Devi, M. K. and Giridhar, P and Rajasekaran, T and Ravishankar, G. A. and Nikolova, M T and Angelov, G B and Todorova, R M and Kosturkova, G P (2008) Isoflavone composition, phenol content, and antioxidant activity of soybean seeds from India and Bulgaria. Journal of Agricultural and Food Chemistry, 56 (6). pp. 2090-5. ISSN 0021-8561

Sakthivelu, G. and Akitha Devi, M. K. and Giridhar, P. and Rajasekaran, T. (2008) Drought-Induced Alterations In Growth, Osmotic Potential and In Vitro Regeneration of Soybean Cultivars. General and Applied Plant Physiology, 34 (1-2). p. 103.

Sandeep Baliram, Gawali (2012) Studies on the Influence of Modified Soy Flour in Breadmaking. [Student Project Report] (Submitted)

Sandhya, S (1999) Soy fortified bakery products. Masters thesis, Central Food Technological Research Institute.

Selvalakshmi, M. (2013) Spices and Lactic Acid Bacteria. [Student Project Report] (Submitted)

Selvaraj, A. and Shurpalekar, S. R. (1982) On improving the quality of soya-fortified bread. Journal of Food Science and Technology, 19 (6). 242-245, 14 ref..

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

Sharma, Y. K. and Subramanian, N. (1994) Comparative studies on functional properties of soymeals from `Kalitur' and `Bragg' varieties. Journal of Food Science and Technology, 31 (1). pp. 27-31.

Sharma, Y. K. and Subramanian, N. (1991) Nutritional evaluation of Kalitur (Glycine max) protein and their major fractions. Indian Journal of Nutrition and Dietetics, 28 (2). 41-45, 12 ref..

Sharma, Y. K. and Subramanian, N. (1991) Studies on the soy-wheat flour blends in chapati making. Indian Journal of Nutrition and Dietetics, 28 (8). 228-231; 11 ref..

Sharmila, G. R. and Venkateswaran, G. (2018) Bacillus subtilis CFR5 isolated from fermented soybean attenuates the chronic pancreatitis. Journal of Functional Foods, 40. pp. 197-206. ISSN 1756-4646

Sheetal, Devi (2016) Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery. [Student Project Report] (Submitted)

Shekde, A. S. (2006) Application of membrane technology in processing soybean products. Masters thesis, Central Food Technological Research Institute.

Shobharani, P. and Maya, Prakash and Prakash, M. Halami (2015) Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties. Journal of Food Science, 80 (10). M2247-M2256.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Studies on milk substitutes of vegetable origin. 2. The effect of fortification with DL-methionine on the nutritive value of spray dried powder obtained from a blend of soyabean and groundnut milks. Annals of Biochemistry and Experimental Medicine, 20 (6). pp. 145-156.

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