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Number of items: 221.


Aaliya, Naaz (2023) Identification and characterization of yeast from naturally fermented curd for its probiotic properties. [Student Project Report] (Submitted)

Aashitosh, A. Inamdar and Suresh, D. Sakhare and Shivakumara, M. and Prabhasankar, P. (2023) Effect of hydrothermal pre‑treatment and development of non‑stone chakki atta. Journal of Food Measurement and Characterization.

Abdul Aziz, Kirani (2023) Development of processed products from dragon fruit. [Student Project Report] (Submitted)

Abhirami Kumar, R (2023) Development and characterization of coconut shell powder and Areca leaf sheath reingorced PLA/PBAT biocomposites. [Student Project Report] (Submitted)

Adil, Ali (2023) Protective effect of nano-formulated apocynin against fumonisin B1 induced toxicity in C57Bl/6 mice model. Masters thesis, Central Food Technological Research Institute.

Aditi, Goel and Chauhan, A. S. and Prakash, M. Halami (2023) Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A. Journal of Food Measurement and Characterization, 17. pp. 6425-6439.

Aditi, Goel and Prakash, M. Halami (2023) Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus. Applied Microbiology and Biotechnology, 107. pp. 5635-5649.

Ahana Nazar, P (2023) Effect of organic acids on rheological and physico-chemical properties of wheat flour and bread. [Student Project Report] (Submitted)

Aisha Hameed, K. A (2023) Antimicrobial carrageenan / PVA nano composite films with in-situ generated copper nanoparticles using Bacopa Monneiri extract : Preparation and characterization. Masters thesis, Central Food Technological Research Institute.

Alfiya, Nizar (2023) Profiling of virgin coconut oil by H NMR spectroscopy. [Student Project Report] (Submitted)

Aliaa, M. A. Hashem and Anushma, Venmarath and Tanaji, G. Kudre (2023) Preparation, purification, and identification of novel antioxidant peptides from red‑bellied pacu (Piaractus brachypomus) fish meat protein hydrolysate. Food Science and Biotechnology. ISSN 1226-7708

Aliaa, M.A. Hashem and Sandesh, S. K. and Tanaji, G. Kudre (2023) Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard. Egyptian Journal of Aquatic Biology & Fisheries, 27 (5). pp. 987-1010.

Aliaa, M.A. Hashem and Suresh, D. Sakhare and Tanaji, G. Kudre (2023) Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies. Biocatalysis and Agricultural Biotechnology, 51. p. 102761.

Alphonse, Laya and Benoît, B. Koubala and Raphel, D. and Negi, P. S. (2023) Mineral Composition of Cassava Leaves (Manihot esculenta Crantz) Harvested at Various Periods and Growth Stages, and Its Changes during In Vitro Simulated Gastrointestinal Digestion. ACS Food Science and Technology.

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

Amaya Maheendran, S (2023) Preparation and evaluation of PLA/Zao nano composite films containing lemon essential oil for active food packaging. Masters thesis, Central Food Technological Research Institute.

Amithy, Krishna (2023) Preparation and characterization of carrageenan / HPMC / Gum arabic based nano composite films incorporated with biosynthesized silver nano particles using Asparagus Racemous for active food packaging application. [Student Project Report] (Submitted)

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 Ashwin, Kumar and Matche, R. S. and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Effect of heat treatments on quinoa germ quality and its storage study. Journal of Food Science and Technology, 60 (7). pp. 2023-2030. ISSN 0022-1155

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.

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

Anisha, Biswas and Naresh, K. S. and Samiksha, S. Jaygadkar and Sachin, R. Chaudhari (2023) Enabling honey quality and authenticity with NMR and LC-IRMS based platform. Food Chemistry, 416. p. 135825.

Anitha Tendulkar, C. M (2023) Development of gluten-free waffles. [Student Project Report] (Submitted)

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

Anjali, Rana and Oorjitha, Dogiparthi and Suresh, D. Sakhare and Sathyendra Rao, B. V. and Aashitosh, A. Inamdar (2023) Study on the utilization of by‑products of wheat milling industry for the development of biodegradable plates. Journal of Food Science and Technology, 60 (7). pp. 2042-2049. ISSN 0022-1155

Anjum, Khanam and Dhanya, K. and Kalpana, Platel (2023) Infuence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco‑2 cell monolayer. Journal of Food Measurement and Characterization, 17. pp. 1480-1491.

Anjushree, M. and Satish, A. and Sunil, L. and Shivakumara, C. S (2023) Fortified noni (Morinda citrifolia L.) cookies: formulation, properties, antioxidant activity, sensory traits. Functional Food Science, 6 (7). pp. 145-154.

Anu, Titus (2023) Development and characterization of safflower oil incorporated PLA films for food packaging applications. Masters thesis, Central Food Technological Research Institute.

Anusha, S. and Negi, P. S. (2023) Characterization and techno-functional properties of Tenebrio molitor larvae protein concentrate. Food Bioscience, 54. p. 102882.

Aprajita, Bhagat (2023) Pretreatment for the extraction of bioactive sugars from spent coffee grounds. [Student Project Report] (Submitted)

Archana, V. Remesh and Reshma Prabhakar, Patole and Vivek Babu, C. S. (2023) Biorational potential of Mentha essential oils of Indian origin: Comparative note on insecticidal efficacy, fumigant persistence, oviposition deterrence of Sitophilus oryzae. Food Bioscience, 54. p. 102932.

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

Aruna, Pamisetty and Singh, R. P. (2023) Blending of edible oils with Pomegranate seed oil- An approach to improve the quality by incorporating ω-5 fatty acid. Indian Journal of Traditional Knowledge, 22 (3). pp. 594-603.

Arunkumar, Ranganathan and Baskaran, V. (2023) Lutein Encapsulated in PLGA–Phospholipid Nano-Carrier Effectively Mitigates Cytokines by Inhibiting Tumor Necrosis Factor TNF-alpha and Nuclear Factor NF-kB in Mice Retina. Journal of Functional Biomaterials, 14. p. 197.

Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.

Ashwini, M. and Mousumi, Ray and Sumana, K. and Prakash, M. Halami (2023) Prevalence of macrolide–lincosamide–streptogramin resistant lactic acid bacteria isolated from food samples. Journal of Food Science and Technology, 60 (2). pp. 630-642. ISSN 0022-1155

Aswathi, K. N. and Ayusha, Shirke and Aishwarya, Praveen and Sachin, R. Chaudhari and Pushpa, S. Murthy (2023) Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles. Food Chemistry, 429. p. 136897.

Aswathy, Mani (2023) Modulation in the nutritional characterization and biofunctional properties during bioprocessing of pulses. [Student Project Report] (Submitted)

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

Athira Vasudevan, M.V (2023) Extraction and characterization of Talaromyces purpureogenus CFRM-02 pigments. [Student Project Report] (Submitted)

Atul, S (2023) Modification of wheat starch by using different milling techniques and its impact in bread preparation. [Student Project Report] (Submitted)


Basi Priyanshi, A (2023) Recent advances in post-harvest technologies of Abelomoschus esculentus. [Student Project Report] (Submitted)

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

Bhoomika, B. M (2023) Standardization and development of low sugar fruit leathers. [Student Project Report] (Submitted)

Bincy, K. and Archana, V. Remesh and Reshma Prabhakar, Patole and Vivek Babu, C. S. (2023) Chemical composition and insecticidal activity of Ocimum basilicum (Lamiaceae) essential oil and its major constituent, estragole against Sitophilus oryzae (Coleoptera: Curculionidae). Journal of Plant Diseases and Protection, 130. pp. 529-541.

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.


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.

Chaitra, Rai and Poornima Priyadarshini, C. G. (2023) Whey protein hydrolysates improve high‑fat‑diet‑induced obesity by modulating the brain–peripheral axis of GLP‑1 through inhibition of DPP‑4 function in mice. European Journal of Nutrition (2023) :, 62. pp. 2489-2507.

Chandan, Muddahally Naganna and Yogendra Prasad, K. and Mahendra, V. P. and Ganesan, P. and Ravi, Kumar (2023) Vanillic acid potentiates insulin secretion and prevents pancreatic β‑cells cytotoxicity under H2O2‑induced oxidative stress. Molecular Biology Reports, 50. pp. 1311-1320. ISSN 0301-4851

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

Chandrakala, Ravichandran and Ashutosh, Upadhyay and Venkatesh, Meda and Rastogi, N. K. and Zober Alam, Khan (2023) Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp. International Journal of Food Science and Technology, 58. pp. 2092-2103.

Chandrakanth, R. and Sunil, L. and Devaki, N. S. (2023) Transcriptomic Profiling of Resistant and Susceptible Rice Cultivar Blast Resistance Genes During Magnaporthe oryzae Infection. Plant Molecular Biology Reporter. pp. 1-11.

Chintu Naik, K (2023) Quantification of colours, preservatives, and sweetners in RTS fruit beverages; method accuracy and precision. [Student Project Report] (Submitted)


Deepak, Mehta and Goutam, Sahu and Manoj Kumar, Patel and Aarti, Chauhan and Vishal, Agrahari and Anup, Kumar and Manoj Kumar, Nayak and Matche, R. S. (2023) Quality evaluation of tomatoes coated by an advanced electrostatic spray coating system. International Journal of Food Science and Technology, 58. pp. 6351-6361.

Divya, P. M. and Roopa, B. S. and Manusha, C. and Prema, B. (2023) A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60. pp. 441-452. ISSN 0022-1155

Divya, Peethambaran and Bijesh, Puthusseri and Gyanendra, Kumar and Janani, Rajasekar and Giridhar, P. and Baskaran, V. (2023) miR‑7‑5p Antagomir Protects Against Inflammation‑Mediated Apoptosis and Lung Injury via Targeting Raf‑1 In Vitro and In Vivo. Inflammation, 46 (3). pp. 941-962.

Dona, Jude (2023) Development and quality evaluation of rice analogues from wheat and black rice. [Student Project Report] (Submitted)

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


Elna Mary, Yesudas (2023) Aroma and taste profiling of different varieties of mango using e-nose and e-tongue. [Student Project Report] (Submitted)


Fathima Marsath, M. M (2023) Study on molecular traceability of chia and flax seeds. [Student Project Report] (Submitted)


Galla Narsing, Rao and Sulochanamma, G. and Madhusudhana Rao, D. and Sathiya Mala, K. (2023) Bioactive constituents, sorption behaviour, antioxidant and antimicrobial activity of solar dried ajwain (Trachyspermum copticum L.) leaves. Indian Journal of Natural Products and Resources, 14 (2). pp. 278-284.

Geetha, V. and Chathur, K. N. and Smita, Ramkumar and Prakash, M. Halami and Suresh Kumar, G. (2023) In vitro fermentation of glycosaminoglycans from mackerel fish waste and its role in modulating the antioxidant status and gut microbiota of high fat diet-fed C57BL/6 mice. Food and Function, 14. p. 7130.

Geetha, V. and Moumita, Das and Chetana, R. and Suresh Kumar, G. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology, 32 (8–9). pp. 599-613. ISSN ISSN: 1049-8850

Geetha, V. and Suresh Kumar, G. (2023) Glycosaminoglycans from fish waste alleviate high fat diet induced obesity via modulating plasma biomarkers and fatty acid profile of obese C57BL/6 mice. Biomedicine, 43 (1). pp. 72-78.

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

Guggalada Govardhana, Yadav and Manasa, V. and Hosakatte Niranjana, Murthy and Ajay, W. Tumaney (2023) Chemical composition and nutraceutical characterization of Balanites roxburghii seed oil. Journal of Food Composition and Analysis, 115. p. 104952. ISSN 0889-1575

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


Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition.

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Research International, 163. p. 112296.

Haritha, Duppeti and Sachindra, N. M. and Bettadaiah, B. K. (2023) Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract. Ultrasonics Sonochemistry, 101. p. 106651.

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

Hippolyte Tene, Mouafo and Alphonse Tegang, Sokamte and Linda, Manet and Arsene Joseph Manga, Mbarga and Sachivkina, Nadezdha and Somashekar, D. and Augustin, Mbawala (2023) Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from Lactobacillus paracasei N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish. Fermentation, 9. p. 646.


Jency, Joy (2023) Studies on functional ice cream using egg white protein hydrolysate. [Student Project Report] (Submitted)

Joseph, H. Collins and Lohith, Kunyeit and Sarah, Weintraub and Nilesh, Sharma and Charlotte, White and Nabeeha, Haq and Anu Appaiah, K. A. and Reeta, P. Rao and Eric, M. Young (2023) Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing. Genes Genomes Genetics, 13 (8). pp. 1-10.

Juvairya, P. R (2023) Comparative study of coconut and coconut testa oil with fatty acid and nutritional profiling. [Student Project Report] (Submitted)

Jyothna, Bommasamudram and Arjun, Muthu and Somashekar, D. (2023) Effect of prebiotics on thermally acclimatized lactobacilli cultures and their application as synbiotics in RTD fruit drinks. 3 Biotech, 13. p. 311.

Jyoti, Semwal and Meera, M. S. (2023) Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment. Food Chemistry, 416. p. 135815.


Kajal, Kiran and Neelakanteshwar Patil, K. (2023) Characterization of Staphylococcus aureus RecX protein: Molecular insights into negative regulation of RecA protein and implications in HR processes. The Journal of Biochemistry, 174 (3). pp. 227-237.

Kalana, Shajahan (2023) Extraction and characterization of gelatin from Piaractus Brachypomus swim bladder. [Student Project Report] (Submitted)

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

Kalpana, Platel and Ravi Mangu, S.V.S.S and Shinde, V. S. and Kunal, Sharan (2023) Sesamol improves bone mass in ovary intact growing and adult rats but accelerates bone deterioration in the ovariectomized rats. Journal of Nutritional Biochemistry, 119. p. 109384.

Kalyana sagar, Uppara. (2023) Effect of various preservatives on the storage stability of jackfruit nectar. [Student Project Report] (Submitted)

Karan, K (2023) Exploring the anti-cancer potential of catharanthus roseus derived exosome targeting head and neck cancer. [Student Project Report] (Submitted)

Kartik, Sharma and Ramandeep, Kaur and Satish, Kumar and Ramesh Kumar, Saini and Surabhi, Sharma and Subhash, V Pawde (2023) Saponins: A concise review on food related aspects, applications and health implications. Food Chemistry Advances, 2. p. 100191.

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

Khrietsunuo, Mere (2023) Biotoxicity studies of biorational essential oils on selected stored grain insect pests. [Student Project Report] (Submitted)

Kirti, R. Saad and Gyanendra, Kumar and Bijesh, Puthusseri and Sudhanva, M. S. and Giridhar, P. and Nandini, P. Shetty (2023) Genome-wide identification of MATE, functional analysis and molecular dynamics of DcMATE21 involved in anthocyanin accumulation in Daucus carota. Phytochemistry, 210. p. 113676.

Koushik, G. C (2023) Optimization and quality assessment of spray-dried dragon fruit (Hylocereus polyrhizuus) Powder: Exploring its potential as a natural additive. [Student Project Report] (Submitted)

Krishan, Kant (2023) Understanding the chocolate innovation and moulding techniques. [Student Project Report] (Submitted)

Krishna, Sreenivasan (2023) Development of processed products from mangosteen and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Krishna Kumar, Upadhyay (2023) Optimization of chocolate pilot plant operations for high-quality chocolate production. [Student Project Report] (Submitted)

Krishna Prashanth, Ramesh Mekala and Amruta, D. and Muthukumar, S. P. and Mohan, A. Dhale (2023) Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats. Food Chemistry, 407. p. 135131.

Krishnaveni, C. P. (2023) To study the effect of processing treatments on the dietary fiber content of barley. [Student Project Report] (Submitted)

Kumar, S. S. and Manasa, V. and Madhubalaji, C. K. and Ajay, W. Tumaney and Giridhar, P. (2023) GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes. GRASAS Y ACEITES, 74 (2). e499.

Kushi, Navin (2023) Modification of buck wheat protein isolate for its utilization in development of protein rich gluten-free Indian snacks. [Student Project Report] (Submitted)


Lakshmi, K. V. and Jose, V. Rival and Pakath, Sreeraj and Sindhu, R. Nambiar and Jeyabharathi, C. (2023) Precision Nanocluster-Based Toroidal and Supertoroidal Frameworks Using Photocycloaddition-Assisted Dynamic Covalent Chemistry. Small, 19. p. 2207119.

Liya Treesa, Reji (2023) Evaluation of potentiality of germinated composite flour based instant multigrain semolina and its bioactive properties. [Student Project Report] (Submitted)

Lohith, K. and Reeta, P. Rao and Anu Appaiah, K. A. (2023) Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852


Madhurya, Lokesh and Arunkumar, Panneerselvam and Pratiksha Prabhakar, Gawali and Aswathi, K. S. and Urvashi, Sahu and Ezhilvendan, S. (2023) Profiling of semiochemicals from three stored product beetles by headspace solid- phase microextraction coupled with gas chromatography–mass spectrometry. Natural Product Research.

Mahendra, B (2023) Preparation and evaluation of PVA/Zno nanocomposite films containing lemon essential oil for active food packaging. [Student Project Report] (Submitted)

Major, Goutham R (2023) Physico-chemical properties of intermediate moisture food products from mango pulp incorporated with konjac Glucomannan. [Student Project Report] (Submitted)

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

Manasa, V. and Anu Appaiah, K. A. (2023) Indigenous fungal strains isolation and molecular identification from coffee pulp for the production of pectic oligosaccharides. 3 Biotech, 13. p. 410.

Mandeep, Gulati and Keshav Murthy, P. S. and Jeevan Prasad, Reddy (2023) Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films. Food and Bioprocess Technology. ISSN 1935-5130

Manjula, Ranganatha and Nagashree, N. Rao and Giridhar, P. and Ashwani, Sharma (2023) Micropropagation and in vitro flowering in Basella alba. Plant Cell, Tissue and Organ Culture, 154. pp. 111-119.

Manjunath, P. Eelager and Saraswati, P. Masti and Ravindra, B. Chougale and Vishram, D. Hiremani and Shivayogi, S. Narasgoudar (2023) Evaluation of mechanical, antimicrobial, and antioxidant properties of vanillic acid induced chitosan/poly (vinyl alcohol) active films to prolong the shelf life of green chilli. International Journal of Biological Macromolecules, 232. p. 123499.

Maria Soni, Hazel (2023) Inulin mediated synthesis of silver nanoparticles and its application to develop new class of pectin PVA antimicrobial film for food packaging. [Student Project Report] (Submitted)

Meetu, Kaiborta (2023) Evaluation of functional and nutritional quality of dietary fibre from passion fruit. [Student Project Report] (Submitted)

Meghana, N. Kumar and Sreeram, Peringattu Kalarikkal and Cathrine, M. S. Bethi and Sukriti, Narendra Singh and Janakiraman, Narayanan and Gopinath, M. Sundaram (2023) An eco-friendly one-pot extraction process for curcumin and its bioenhancer, piperine, from edible plants in exosome-like nanovesicles. Green Chemistry, 25. p. 6472.

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

Mohamed, Usman (2023) The anti-cancer potential of onion leaves derived exosomes targeting head and neck cancer progression. [Student Project Report] (Submitted)

Moumita, Das and Mayookha, V. P. and Geetha, V. and Chetana, R. and Suresh Kumar, G. (2023) Infuence of diferent drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation. Journal of Food Science and Technology, 60 (4). pp. 1342-1354. ISSN 0022-1155

Mousumi, Ray and Ashwini, M. and Prakash, M. Halami (2023) Effect of probiotics as an immune modulator for the management of COVID‑19. Archives of Microbiology, 205. p. 182.

Ms, Bibimol (2023) Production of postbiotics from Lactobacillus SP using xylo-oligosaccharides. [Student Project Report] (Submitted)

Ms., Krishnanjali (2023) Impact of multipin cold plasma treatment on the quality of chili and honey. [Student Project Report] (Submitted)


Nagashree, G (2023) Phytoconstituents and anti-oxidant activities of Rhododendron flower extract for value addition. [Student Project Report] (Submitted)

Nandini, Boregowda and Kiran, S. Mawale and Giridhar, P. (2023) Nanomaterials in agriculture for plant health and food safety: a comprehensive review on the current state of agro‑nanoscience. 3 Biotech, 13. p. 73.

Nayana, M. L (2023) Screening of marine bacterial isolates for cellulolytic activity. [Student Project Report] (Submitted)

Neethu, Saji (2023) Synthesis, characterization and validation of Perillartine as an artificial sweetner. [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, Kittur (2023) Preparation of chia seed protein isolate from chia seed defatted meal. [Student Project Report] (Submitted)

Neha Uttam, Adgunkar and Shweta, Padte and Joshua Vimal Raj, G. and Govindaraju, K. and Sourav, Kumar (2023) Isolation, characterization, and utilization of wheat bran protein fraction for food application. Journal of Food Science and Technology, 60 (2). pp. 464-473. ISSN 0022-1155

Nidhi, Singh and Sudha, M. L. (2023) Natural food flavours: a healthier alternative for bakery industry—a review. Journal of Food Science and Technology. ISSN 0022-1155

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

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

Noor Ashraf Sayed, J (2023) Studies on development of Lactobacillus based probiotic curd. [Student Project Report] (Submitted)

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


Pinchu Elizabath, Thomas and Saravanan, M. and Prabhasankar, P. (2023) Virgin coconut oil oleogel: gelation mechanism, rheological, structural and thermal properties. International Journal of Food Science and Technology, 58. pp. 1434-1443.

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Shreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Sreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja, Kumari (2023) Enhancing banana ripening efficiency: application of brick powder as an ethylene carrier. [Student Project Report] (Submitted)

Pooja, P (2023) Evaluating the influence of mayonnaise supplementation on the expression of key lipid metabolic markers in C57BL/6J mice. [Student Project Report] (Submitted)

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

Poonam, Chaudhari (2023) Studies on change in the inflammatory gene expression in animal model. [Student Project Report] (Submitted)

Poyilil, Riya and Sravan Kumar, Sandopu and Giridhar, P. (2023) Phytoconstituents, GC-MS Characterization of Omega Fatty Acids, and Antioxidant Potential of Less-Known Plant Rivina humilis L. ACS Omega, 8. pp. 28519-28530.

Prabitha, Prabhakaran and Abhishek, Nadig and Sahyadri, M. and Sunanda, Tuladhar and Ruby Mariam, Raju and Saravana Babu, Chidambaram and Bettadaiah, B. K. (2023) Design and Development of Novel Glitazones for Activation of PGC-1α Signaling Via PPAR‑γ Agonism: A Promising Therapeutic Approach against Parkinson’s Disease. ACS Omega, 8. pp. 6825-6837.

Pradeep, A (2023) Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality. [Student Project Report] (Submitted)

Priya, Mondal and Meeran, Syed Musthapa (2023) Emerging role of non-coding RNAs in resistance to platinum-based anti-cancer agents in lung cancer. Frontiers in Pharmacology. pp. 1-18.

Priya, Prakash Sharma and Muzaffar Jahangir, Chonche and Seema, Mudhol and Muthukumar, S. P. and Baskaran, V. (2023) Anti-inflammatory efficacy of brown seaweed (Padina tetrastromatica) in 3T3-L1 adipocytes and low-dose LPS induced inflammation in C57BL6 mice. Algal Research, 71. p. 103027.

Priya, S. and Muthukumar, S. P. (2023) Physicochemical characterization, polyphenols and flavonoids of different extracts from leaves of four varieties of tulsi (Ocimum sp.). South African Journal of Botany, 159. pp. 381-395.

Priyanka, Sharma (2023) Improvement of natural colour in pomegranate juice and its processed food products. [Student Project Report] (Submitted)

Punarvasu, T. P. and Harish Prashanth, K. V. (2023) Acute and subacute in vivo safety assessment of developed chitosan derivatives for food applications. Food Hydrocolloids for Health, 4. p. 100145.

Punnya, sree (2023) Extraction of polyphenols from cocus nucifera endocarp and validating its antiproliferative effect on human liver cancer cells. [Student Project Report] (Submitted)


Rachitha, P. and Krupashree, K. and Renal Antoinette, Lazar and Vijai Kumar, Gupta and Baskaran, Stephen Inbaraj (2023) Attenuation of Hyperlipidemia by Medicinal Formulations of Emblica officinalis Synergized with Nanotechnological Approaches. Bioengineering, 10. p. 64.

Rafaquat Hussain, Ansari (2023) Developing statistical process control tool to measure the quality attributes of finished product. [Student Project Report] (Submitted)

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

Rani, Amsaraj and Sarma, Mutturi (2023) Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data. Journal of Food Science and Technology, 60 (5). pp. 1530-1540. ISSN 0022-1155

Rashmi, S. B. and Bettadaiah, B. K. and Negi, P. S. (2023) Bioassay guided fractionation of anthelmintic bioactive compounds from surinam cherry (Eugenia uniflora L.) fruits. Food Bioscience, 54. p. 102872.

Reshma, S (2023) Preparation and characterization of pectin / CMC nano composites with in-situ generated silver nano particles using banana powder extract. [Student Project Report] (Submitted)

Richa, Sharma and Monali, Mukherjee and Praveena, Bhatt and Raghavarao, K. S. M. S. (2023) Rational Truncation of Aptamer for Ultrasensitive Aptasensing of Chloramphenicol: Studies Using Bio-Layer Interferometry. Biosensors, 13. p. 660.

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

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

Rohith, H. S. and Muthukumar, S. P. and Prakash, M. Halami (2023) Probiotic Bacillus licheniformis MCC2514 and Bifidobacterium breve NCIM 5671 Regulates GATA3 and Foxp3 Expression in the Elevated Disease Condition. Probiotics and Antimicrobial Proteins. pp. 1-17.

Rosemin Shaji, Joseph (2023) Physico-chemical characterization of byproducts of protein isolates from oilseeds and its utilization. [Student Project Report] (Submitted)


Saarika Pothuvan, Kunnummal and Mahejibin, Khan (2023) Diet–gut microbiome interaction and ferulic acid bioavailability: implications on neurodegenerative disorders. European Journal of Nutrition. pp. 1-16.

Sachin, P. Shinde and Sachin, R. Chaudhari and Matche, R. S. (2023) A way forward for a sustainable active packaging solution for prolonging the freshness and shelf life of Rosa hybrida L. cut flowers. Postharvest Biology and Technology, 204. p. 112475.

Sahana, B. S (2023) Nutritional evaluation of plant based meat mimics. [Student Project Report] (Submitted)

Samar Sayed, Ibrahim and Urvashi, Sahu and Karthik, P. and Ezhilvendan, S. (2023) Eugenol nanoemulsion as bio‑fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults. Journal of Food Science and Technology, 60 (4). pp. 1435-1445. ISSN 0022-1155

Sampada, T. N (2023) Growth behaviour of Porphyridium purpureum in static culture and its bioactive production. [Student Project Report] (Submitted)

Sandeep, Kumar and Trisha, T. and Sarma, Mutturi (2023) The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review. Carbohydrate Polymer Technologies and Applications, 5. p. 100325.

Sandra Pauly, K (2023) Biochemical and functional characteriation of milling by-products of grains. [Student Project Report] (Submitted)

Sanjana, Jagannath and Smitha, H. M. and Nandini, C. D. (2023) Diet‑inducing hypercholesterolemia show decreased O‑GlcNAcylation of liver proteins through modulation of AMPK. Journal of Physiology and Biochemistry.

Sanjana, M. S. (2023) Studies on bioactive protein hydrolysate from fish processing by-product. [Student Project Report] (Submitted)

Sapna, I. and Jayadeep, A. (2023) Transformation of endoxylanase treated red rice bran into a potential ready-to-use functional food ingredient through drum drying: Impact on physicochemical, nutraceutical, storage, and product forming properties. Journal of Cereal Science, 110. p. 10364.

Sara, Bano (2023) Purification and partial N-Glycan analysis of Lactoperoxidase from camel milk Using LC-MS/MS. [Student Project Report] (Submitted)

Shachita, S (2023) Development of functional probiotic formulation for gut health. [Student Project Report] (Submitted)

Shanti, Swarupa (2023) Standardization and characterization of food formulations by using spice fixed oils nanoemulsions. [Student Project Report] (Submitted)

Sheetal, Rani (2023) Antifungal activity of Monascus purpureus CFR410-11 pigments. [Student Project Report] (Submitted)

Shivakumar, A. R (2023) Contamination risk of carcinogenic benzoquinones in flour beetle infested grain flours. [Student Project Report] (Submitted)

Shivani, Sharma and Tamilselvan, T. and Mohammad, Shakeb and Prabhasankar, P. (2023) Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics. Journal of the Science of Food and Agriculture, 103. pp. 2681-2689. ISSN 0022-5142

Shivani, Tripathi and Pushpa, S. Murthy (2023) Coffee oligosaccharides and their role in health and wellness. Food Research International, 173. p. 113288. ISSN 0963-9969

Shree Bharathi, S (2023) Estimation of lipid parameters in normal and diet-induced obese (DIO) C57BL/6 mice. [Student Project Report] (Submitted)

Shreelakshmi, S. V. and Chaitrashree, Nagabhushan and Maria Sheeba, Nazareth and Sravan Kumar, Sandopu and Nandini, P. Shetty and Giridhar, P. (2023) Bioactive compounds and antioxidant activity during ripening of Malpighia glabra fruits. Journal of Food Science and Technology. ISSN 0022-1155

Shreesha, Padyana (2023) Investigation of Gardenia gummifera alkaloids as potential amyloid beta inhibitors : Extraction, characterization and evaluation. [Student Project Report] (Submitted)

Shreyanka, N (2023) Efficacy of film formulated using chitosan extracted from waste materials for preservation of chilli. [Student Project Report] (Submitted)

Siddhi, Patil and Moumita, Das and Suresh Kumar, G. and Pushpa, S. Murthy (2023) Coffee leaf extract exhibits anti‑obesity property and improves lipid metabolism in high‑fat diet‑induced C57BL6 obese mice. 3 Biotech, 13. p. 278.

Siddhi, Patil and Shankar, S. R. and Pushpa, S. Murthy (2023) Impact of different varieties and mature stages on phytochemicals from Coffea arabica and Coffea robusta leaves. Biochemical Systematics and Ecology, 110. p. 104699.

Siva, Dallavalasa and SubbaRao, V. Tulimilli and Janhavi, Prakash and Ramya, Ramachandra and SubbaRao, V. Madhunapantula and Ravindra, P. V. (2023) COVID-19: Diabetes Perspective—Pathophysiology and Management. Pathogens, 12. p. 184.

Sivakumar, Sreevathsan and Inchara, Crasta and Bhavana, B. K. and Sandeep, N. Mudliar (2023) Effect of ozonation on biodegradability enhancement and biomethanation potential of pretreatment process wastewaters from 2G ethanol production. Journal of Chemical Technology and Biotechnology, 98. pp. 1425-1434. ISSN 0268-2575

Siya, Sheejin (2023) Studies on swallow root (Decalepis hamiltonii) flavor molecule biosynthetic pathway gene and formulation of value added products. [Student Project Report] (Submitted)

Sneha, V (2023) Screening of chitinase producing fungi from mangrove sediments. [Student Project Report] (Submitted)

Sneha Mary, Yohannan (2023) Shelf-life stability of curcumin nano emulsion. [Student Project Report] (Submitted)

Soman Rahul, Ajit (2023) Development of biodegradable cutlery from areca leaf sheath (ALS) fibre. [Student Project Report] (Submitted)

Sowmya, G. Vamadeva and Kalpana, Platel and Ravi Mangu, S.V.S.S and Govindraj, Ellur and Vijay Sukhdeo, Shinde and Kunal, Sharan (2023) Maternal omega-3 LC-PUFA supplementation programs an improved bone mass in the offspring with a more pronounced effect in females than males at adulthood. Journal of Nutritional Biochemistry, 113. p. 109245.

Sowmya, K (2023) Utilization of prebiotic oligosaccharides by lactic acid bacteria and development of synbiotic product. [Student Project Report] (Submitted)

Sowmyashree, G. and Shinde, V. S. and Baskaran, V. and Ganesan, P. (2023) Lutein ameliorates high-fat diet-induced obesity, fatty liver, and glucose intolerance in C57BL/6J mice. Phytotherapy Research, 37. 329-329–341.

Spandana Bethi, Cathrine Monica and Gowthami, Jay Prakash and Muthukumar, S. P. and Tanaji, G. Kudre (2023) Utilization of lactobacillus fermented proteins from meat processing wastewaters as a dietary protein source in poultry feed. 3 Biotech, 13. p. 69.

Sruthi, P. and Madhava Naidu, M. (2023) Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization. Food Chemistry Advances, 3. p. 100390.

Sruthi, T (2023) IMO synthesis using whole cell catalysis. [Student Project Report] (Submitted)

Subashini, C (2023) Nanoencapsulation of spice fixed oil and its anti-obesity effects in animal models. [Student Project Report] (Submitted)

Subhash, V. Pawde and Sachin, R. Chaudhari and Matche, R. S. (2023) Micro perforation based smart label to guide freshness of pasteurized milk packet. Food Control, 151. p. 109783.

Sudha, M. L. and Umashankar, K. and Ashwath Kumar, K. and Giridhar, P. and Prabhasankar, P. (2023) Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent. International Journal of Food Science and Technology, 58. pp. 5134-5143.

Sujit Kumar, Chand (2023) Developing statistical process control tool to measure the quality attributes of finished products. [Student Project Report] (Submitted)

Surabhi, M (2023) Standardization of red radish kimchi fermentation. [Student Project Report] (Submitted)

Surya Mary, Thomas (2023) Preparation and characterization of oat-wheat muffin enriched with brahmi (Bacopa monnieri). [Student Project Report] (Submitted)

Sushma, I. M. (2023) Selenium in some fruit and vegetable products. [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)

Swasthika, P. Y. (2023) Honey coffee drying techniques, metabolites and their quality profiles. [Student Project Report] (Submitted)

Swathi, D. K (2023) Bacopa monnieri (Bramhi) extract mediated synthesis of silver nanoparticles and preparation of pectin/carrageenan based antimicrobial packaging films. [Student Project Report] (Submitted)

Swati, Nair (2023) Profiling of curcuminoid in CRTO by NMR and HPLC. [Student Project Report] (Submitted)

Syed Afroz, Zehra (2023) Physico-chemical changes during storage of water melon spread stored at various temperatures (LT, RT, FT). [Student Project Report] (Submitted)


Thejashwini, H. M (2023) Development of Vitamin D enriched mushroom products. [Student Project Report] (Submitted)

Thirupathaiah, Yeruva and Harishkumar, Jayaram and Ravindra, Aurade and Manthira Moorthy, Shunmugam and Shinde, V. S. and Sathyendra Rao, B. V. (2023) Profiling of nutrients and bioactive compounds in the pupae of silkworm, Bombyx mori. Food Chemistry Advances, 3. p. 100382.

Trishitman, Das and Negi, P. S. and Rastogi, N. K. (2023) Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies. Food Chemistry, 399. p. 133972.


Urvashi, Sahu and Theertha, D. P. and Nazeer, Maslad and Madhurya, Lokesh and Ezhilvendan, S. (2023) Physico‑chemical stress alters cuticular semiochemical secretions in the red flour beetle, Tribolium castaneum adults. Journal of Pest Science.

Utkarsha, Mukesh Kamble (2023) Antioxidant and Anti-fibrotic Effects of Quercetin against Delipidated Serum Induced Hepatic Stellate Cell Activation. [Student Project Report] (Submitted)


Valcea Pearl, D. Cunha (2023) Smoothie mixes from fruits and vegetables. [Student Project Report] (Submitted)

Vasudeva, S. N. (2023) Assessing thermostability and nutritional characteristics of multi-sourced edible oil: Evaluating product safety and standard parameters. [Student Project Report] (Submitted)

Vedika, Singh and Ashwath Kumar, K. and Naveen Kumar, J. K. and Prabhasankar, P. (2023) Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. Journal of Food Measurement and Characterization, 17. pp. 895-903.

Veena, Vinod (2023) Profiling of tender coconut water by H-NMR spectroscopy. [Student Project Report] (Submitted)

Veeresh, T. and Baskaran, V. (2023) Lutein loaded double-layered polymer nanocarrier modulate H2O2 and CoCl2 induced oxidative and hypoxia damage and angiogenic markers in ARPE-19 cells. International Journal of Biological Macromolecules, 240. p. 124378.

Venkatalakshmi, D. (2023) Quality evaluation of Tortilla chips from silkworm pupae. [Student Project Report] (Submitted)

Venkateish, V. P. and Anbarasu, K. and Madan Kumar, P. (2023) Role of adipocyte‐derived extracellular vesicles during the progression of liver inflammation to hepatocellular carcinoma. Journal of Cellular Physiology, 238. pp. 1125-1140.

Vidhyalakshmi, R. and Meera, M. S. (2023) Dry heat and ultrasonication treatment of pearl millet flour: effect on thermal, structural, and in‑vitro digestibility properties of starch. Journal of Food Measurement and Characterization, 17. pp. 2858-2868.

Vidhyalakshmi, R. and Prabhasankar, P. and Meera, M. S. (2023) Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread. Journal of Cereal Science, 112. p. 103686. ISSN 0733–5210

Vidish, Y. Krishna (2023) Sensory marketing :A strategic approach to understand and influence consumer behaviour. [Student Project Report] (Submitted)

Vidya, M. B (2023) Effect of quercetin treatment on O-GleNAcylation of kidney in diabetic animals. [Student Project Report] (Submitted)

Vijayendra, S. V. N. and Sreedhar, R. (2023) Production of buns, the bakery‑based snack food, with reduced refined wheat flour content: Recent developments. Journal of Food Science and Technology. ISSN 0022-1155

Vishram, D. Hiremani and Naganagouda, Goudar and Sheela, K. and Tilak, Gasti and Manjunath, P. Eelager and Shivayogi, S. Narasgoudar (2023) Physicochemical and antimicrobial properties of Phyllanthus reticulatus fruit extract doped chitosan/poly (vinyl alcohol) blend flms for food packaging applications. Journal of Food Measurement and Characterization, 17. pp. 1548-156.


Walde, S. G. and Shivangi, Verma and Mahejibin, Khan and Mishra, B. N. (2023) Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar). Journal of Food Science and Technology, 60 (2). pp. 528-53. ISSN 0022-1155


Yashmita, Grover and Negi, P. S. (2023) Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates. Journal of Food Science. pp. 1-28.

This list was generated on Tue Feb 20 16:54:54 2024 IST.