Items where Year is 2023

Article

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.

Achille Parfait Nwakiban, Atchan and Orissa Charlène, Monthe and Armelle Deutou, Tchamgoue and Yeshvanthi, Singh and Shilpa, T. S and Selvi, Moorthy Karthika and Gabriel Agbor, Agbor and Paolo, Magni and Stefano, Piazza and Uma, V. Manjappara and Mario, Dell’Agli (2023) Anti-Inflammatory, Antioxidant Activities, and Phytochemical Characterization of Edible Plants Exerting Synergistic Effects in Human Gastric Epithelial Cells. Antioxidants, 12. pp. 1-21.

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.

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.

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.

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.

Anisha, Biswas and Sudipta, K.H and Chaudhari, S.R (2023) Detection of barley malt syrup as an adulterant in honey by 1H NMR profile. Food Chemistry, 429. pp. 1-8. (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.

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

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.

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.

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

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.

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.

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.

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

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.

Hasitha, Pynam and Shylaja, M. Dharmesh and Shashirekha, M. N. and Rajarathnam, S. (2023) Profiling of tyrosinase levels, antioxidant and DNA protective properties in different edible and medicinal mushroom species from India. JSFA Reports, 3. pp. 512-518.

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.

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.

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.

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.

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.

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.

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.

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.

Lakshmanan, V and Ms, Sinchana and Priyanshi, M. Jain and Rajagopal, Kammara (2023) The Role of Traditional Fermented Foods Containing Probiotics in Combating Covid-19. Journal of Antibiotics and Antimicrobial Agents, 3. pp. 1-19.

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.

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.

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.

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.

Mohammed Touseef, Khan and Seema, Mudhol and Vallamkondu, Manasa and Muthukumar, S. P. and Krupashree, Krishnaswamy (2023) Preparation, characterization, and pharmacokinetics study of apocynin and vanillic acid via hydroxypropyl-beta-cyclodextrin encapsulation. Carbohydrate Polymer Technologies and Applications, 6. pp. 1-13.

Mohankumari, H. P. and Prema, Viswanath (2023) Impact of pre-enrichment broth on recovery of S. typhimurium and reformed water activity on dominance and endurance of Salmonella in Indian sweetmeat milk (doodh) peda. Journal of Agriculture and Horticulture Research, 6 (1). pp. 163-168.

Moumita, Das and Mayookha, V. P. and Geetha, V. and Chetana, R. and Suresh Kumar, G. (2023) Influence of different 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

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.

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.

Naveen Kumar, K and Tamsheel Fatima, R and Muthukumar, S. P. and Nabeel, Kinattingal and Shahid Ud, D.W and Krishna, L. K. and Faiyaz, Shakeel and Seema, Mehdi (2023) Evaluation of Antidepressant Activity of Capsaicin Nanoemulsion in NicotineWithdrawal-Induced Depression in Mice. Brain Sci, 13. pp. 1-15.

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

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

Nimish, Mol Stephen and Deepika, Udayawara Rudresh and Tehreem, Maradagi and Tatsuya, Sugawara and Takashi, Hirata and Ganesan, P. (2023) Insight on the cellular and molecular basis of blood vessel formation: A specific focus on tumor targets and therapy. MedComm – Oncology, 2. e22.

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

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.

Prabhakara Rao, P. G. and Usha Kiran, B. and Narsing Rao, G. and Sulochanamma, G. and Srinivasulu, K. and Madhusudhana Rao, D. and Sathiya Mala, K. (2023) Preparation and storage stability of amla (Phyllanthus emblica) based instant pulihora mix - a South Indian traditional food condiment. Croatian Journal of Food Science and Technology, 15 (1). pp. 1-10.

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.

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 Rose, Mary and Monica, P and Mukesh, Kapoor (2023) Insights into β-manno-oligosaccharide uptake and metabolism in Bifidobacterium adolescentis DSMZ 20083 from whole-genome microarray analysis. Microbiological Research, 266. pp. 1-11.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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

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

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.

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, P. and Roopavathi, C. and Madhava Naidu, M. (2023) Profiling of phenolics in cashew nut (Anacardium occidentale L.) testa and evaluation of their antioxidant and antimicrobial properties. Food Bioscience, 51. pp. 1-9.

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 Priyanka, R. (2023) Fruit and Vegetable Waste (by-Product) Utilization in Bakery Products-A Review. Novel Techniques in Nutrition and Food Science, 6 (5). pp. 636-644.

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.

Swapna, Majhi and Mohan Appasaheb, Dhale and Mohankumari, H. P. (2023) Inhibitory effect of Monascuspurpureus pigment extracts against fungi and mechanism of action. Frontiers in Sustainable Food Systems. pp. 1-9.

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.

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.

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.

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.

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

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.

Thesis

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.

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.

Ajana, P. (2023) Modulators of glucose metabolism from spirulina and elucidation of their mechanism of action. Doctoral thesis, Central Food Technological Research Institute.

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.

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

Deepak, T. S. (2023) Functional food ingredients from selected maize (Zea mays L.) wet milling by-products. Doctoral thesis, Central Food Technological Research Institute.

Devika Nair, R. (2023) Understanding the modulatory potentials of probiotic Lactobacillus fermentum MCC2760 on the Lipidemic effects of saturated and Omega-6 fats in experimental rats. Doctoral thesis, Central Food Technological Research Institute.

Duppeti, Haritha (2023) Characterization of flavor compounds from the shrimp Litopenaeus vannamei. Doctoral thesis, Central Food Technological Research Institute.

Gopika Kumar, S. (2023) Enriching bioactives from curcumin-removed-turmeric-oleoresin fractions by nanofiltration. Doctoral thesis, Central Food Technological Research Institute.

Jyoti, Lavania (2023) Solvent resistant nanofiltration membranes for processing rice bran oil. Doctoral thesis, Central Food Technological Research Institute.

Jyoti, Semwal (2023) Prolamin and resistant starch of sorghum as functional ingredients: Effect of processing. Doctoral thesis, Central Food Technological Research Institute.

Meena Kumari, P. (2023) Bio-efficacy of Lactobacillus fermentum MCC2760 based probiotic formulation for hypercholesterolemia and gut microbiome. Doctoral thesis, Central Food Technological Research Institute.

Mehar Jitendra, Gajanan (2023) Spirulina platensis cultivation using automated open Raceway pond with CO2-Fed pH control: metabolite profiling and microbial population dynamics. Doctoral thesis, Central Food Technological Research Institute.

Monica, P. (2023) Molecular engineering of native and chimeric forms of GH26 endo-mannanase (Man B-1601) : Towards understanding / improvement in stability and catalysis for industrial applications. Doctoral thesis, Central Food Technological Research Institute.

Moumita, Das (2023) Effect of ergosterol extract from white button mushroom (Agaricus bisporus) in modulating obesity related complications. Doctoral thesis, Central Food Technological Research Institute.

Neenu, Ravikumar (2023) Amelioration of Vitamin B12 and micronutrient deficiency through spirulina supplementation. Doctoral thesis, Central Food Technological Research Institute.

Nivedha, K. (2023) Development of hypoglycaemic food enriched with Sesbania grandiflora bioactives and its biological validation. Doctoral thesis, Central Food Technological Research Institute.

Patil Siddi, Satish (2023) Anti-obesity potential of coffee leaf extract using mice model. Doctoral thesis, Central Food Technological Research Institute.

Pimpley Vaibhavi, Avinash (2023) Modulatory effect of green coffee polyphenols on obesity induced models. Doctoral thesis, Central Food Technological Research Institute.

Pinchu Elizabath, Thomas (2023) Structuring of virgin coconut oil based oleogel and its application in bakery products. Doctoral thesis, Central Food Technological Research Institute.

Pramila, Epparti (2023) Evaluation of structural and functional properties of subtilin-like lantibiotics produced by Bacillus species. Doctoral thesis, Central Food Technological Research Institute.

Priya Prakash, Sharma (2023) Thermogenic properties of nutraceuticals from Indian marine brown algae in obese mouse. Doctoral thesis, Central Food Technological Research Institute.

Punarvasu, T. P. (2023) Studies on anti-cancer effects of hydrocolloid based self-assembled microparticles. Doctoral thesis, Central Food Technological Research Institute.

Raj Kumar, M. (2023) Non-thermal processing of tender coconut water using UV-C light emission diodes. Doctoral thesis, Central Food Technological Research Institute.

Ravi Mangu, S. V. V. S. (2023) Understanding the effect of maternal hypercholesterolemia on the offspring's bone developmental programming pathways in mice models and its correlation in human subjects. Doctoral thesis, Central Food Technological Research Institute.

Rohini, B. (2023) Photocatalytic assisted valorization of corn cob biomass. Doctoral thesis, Central Food Technological Research Institute.

Seema, Mudhol (2023) Development of nano formulations for in-situ delivery of phytochemicals to efficiently convert white to brown adipose tissue. Doctoral thesis, Central Food Technological Research Institute.

Seemashree, M. H. (2023) Studies on effect of culture conditions on the modulation of lipids in select microalgae. Doctoral thesis, Central Food Technological Research Institute.

Sowmya, G. V. (2023) Effect of maternal omega-3 LC-PUFA exposure in the programming of offspring's skeletal metabolism. Doctoral thesis, Central Food Technological Research Institute.

Tehreem, Maradagi (2023) Elucidation of molecular mechanism underlying the inhibitory potential of lutein / zeaxanthin on high glucose-induced proliferation of human hepatocellular carcinoma (HepG2) cells. Doctoral thesis, Central Food Technological Research Institute.

Uma Maheshwari, S. (2023) Improved method for extraction of bioactives from fenugreek seed fractions: Characterization of 4-hydroxyisoleucine (4-HIL) and its effect of diabetic nephropathy. Doctoral thesis, Central Food Technological Research Institute.

Yogendra Prasad, K. (2023) Characterization of molecular mechanism underlying the cancer chemo-preventive potential of carotenoids in luminal and triple-negative human breast cancer cells. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

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

Aarti Vikas, Patil (2023) Development of low sugar fruit bars and evaluation of their quality characteristics. [Student Project Report] (Submitted)

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

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)

Abinaya, V (2023) Investigation of fumigant toxicity of selected gases and phytochemicals against Sitophilus Oryzae. [Student Project Report] (Submitted)

Abirami, R (2023) Basic molecular techniques. [Student Project Report] (Submitted)

Aditi, Jamwante (2023) Overexpression and purification of DNA repair protein from food-borne pathogen Listeria Monocytogenes. [Student Project Report] (Submitted)

Aditi Ganesh, Zodge (2023) Development of carrot blended beverages and evaluation of quality characteristics. [Student Project Report] (Submitted)

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

Akankhya, Patro (2023) A characterization of triacylglycerol isomers in plant-based oils. [Student Project Report] (Submitted)

Akansha, Bhandari (2023) Phytochemical characterization of lipids from Rivina humilis L. plant parts. [Student Project Report] (Submitted)

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

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

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

Aman, Kumar (2023) Development and characterization of banana fiber-based multi-functional acrogels incorporated with amine-functionalized graphene and alkali lignin for food packaging applications. [Student Project Report] (Submitted)

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)

Amogh, B. M. (2023) Geneexp Pred Server (E.coli). [Student Project Report] (Submitted)

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

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

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, Singh (2023) Studies on valorization of agro-industrial residue to food and fuel-grade products. [Student Project Report] (Submitted)

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

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

Ankita, Lama (2023) Mitigation of aflatoxin - producing fungal strains using essential oils. [Student Project Report] (Submitted)

Ankita, Lama (2023) Mitigation of aflatoxin - producing fungal strains using essential oils. [Student Project Report] (Submitted)

Ankith, J (2023) Geneexp Pred Server (Yeast). [Student Project Report] (Submitted)

Anmol, Singal (2023) Evaluation of bakery product using bioactives from pomegranate. [Student Project Report] (Submitted)

Anna, Sinil (2023) Formulation of a sponge cake with modulated starch hydrolysis and its characterization. [Student Project Report] (Submitted)

Anubha, Shrivastava (2023) Preliminary characterization of endophytic rhizobacteria and their functionality for plant growth promotion. [Student Project Report] (Submitted)

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

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

Ashley, Thomas (2023) Development of a fibre rich energy bar for ameliorating constipation. [Student Project Report] (Submitted)

Ashvi, Poulose (2023) Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue. [Student Project Report] (Submitted)

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)

Ayush, Bokhad (2023) Extraction, characterization and fermentative hydrolysis of fucoidan from brown algae (Sargassum Spp.). [Student Project Report] (Submitted)

Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)

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

Bawin, V (2023) In-vitro screening of probiotic properties of lactic acid bacteria isolated from fermented dosa batter. [Student Project Report] (Submitted)

Bhagyalakshmi, S (2023) Analysis and evaluation of processed avocado beverage for bioactive ingredients. [Student Project Report] (Submitted)

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

Bhargava, Dantapur (2023) Research and development in food Instrumentation. [Student Project Report] (Submitted)

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

Boomika, N (2023) Improvement of bifido enriched curd using lactic acid bacteria. [Student Project Report] (Submitted)

Brunda, H. P (2023) Method validation for the simultaneous determination of selected acaricides in sugarcane, cane sugar and chili from South Karnataka. [Student Project Report] (Submitted)

Calvin, Gomes (2023) Characterization of dietary fiber from banana inflorescence: phytochemical composition, functional properties and prebiotic potential. [Student Project Report] (Submitted)

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

Chaya, K (2023) Identification, extraction and evaluation of bioactives from Kalamegha (Andrographis paniculata) for prevention NAFLD. [Student Project Report] (Submitted)

Chethan Maiya, U. (2023) The effect of process conditions on the extraction of proteins from moringa sp. seeds. [Student Project Report] (Submitted)

Chethana, Mangatt (2023) Analysis and evaluation of spice based beverage by sophisticated instrumental methods. [Student Project Report] (Submitted)

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

Chirayu, Kadurkar (2023) Study of bio-accessibility of beta-carotene in fortified rice. [Student Project Report] (Submitted)

Deepa, Devaragudda (2023) Regulatory quality and safety aspects of jaggery. [Student Project Report] (Submitted)

Devyani, Wasnik (2023) Validating inhibition of recombinant COVID-19 MPRO by a food-based small molecule. [Student Project Report] (Submitted)

Diptimayee, Pani (2023) A study on quality parameters of tea sold in and around Mysore district. [Student Project Report] (Submitted)

Disha, Pandhare (2023) Smart packaging of chicken meat. [Student Project Report] (Submitted)

Divya Rao, K. (2023) Studies on minor millet-based dosa batter. [Student Project Report] (Submitted)

Divyabharathi, R. (2023) Molecular biology techniques. [Student Project Report] (Submitted)

Diyaanesh, A (2023) Production of non-alcoholic beer using Non-saccharomyces yeast. [Student Project Report] (Submitted)

Dnyaneshwari Suresh, Bhavate (2023) Study on molecular traceability of pumpkin seeds. [Student Project Report] (Submitted)

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

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)

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

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

Gauri Atul, Wani (2023) Starter culture properties of lactobacillus fermentum. [Student Project Report] (Submitted)

Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)

Gnana Dharshini, S (2023) Production of bacterial cellulose using mutant Acetobacter xylinum. [Student Project Report] (Submitted)

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

Gopika Rajendran, Nair (2023) Physico-chemical storage and sensory studies of pineapple, grape and beetroot pomace beverage fermented with mixed probiotics. [Student Project Report] (Submitted)

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

Haribaskar, V. (2023) Biochemical evaluation of spice fixed oil nano emulsion in brain tissue of c57bl/6 mice. [Student Project Report] (Submitted)

Harshita, S (2023) Food-derived exosomes mediated delivery of curcumin analogue in cisplatin-resisant ovarian cancer cells. [Student Project Report] (Submitted)

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

Harshitha, K. N. (2023) Evaluation of plant based bioactive molecule for shelf life extension of climatic fruits. [Student Project Report] (Submitted)

Hiral Chomal, G (2023) Fermentation of tea by probiotic cultures. [Student Project Report] (Submitted)

Ishika, Kaushik (2023) Physico-chemical quality evaluation of masala powder. [Student Project Report] (Submitted)

Jayaseela, M. (2023) Molecular biology techniques. [Student Project Report] (Submitted)

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

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

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)

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)

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

Kavyaa, M. L (2023) Spiced flavoured virgin coconut oils and their physico chemical characteristics. [Student Project Report] (Submitted)

Kedar Ravindra, Sakhare (2023) Metabolic profiling of Dunaliella salina under Mixotrophic condition. [Student Project Report] (Submitted)

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

Kolli, Yashashwini (2023) Physicochemical Analysis Of Oils and Fats. [Student Project Report] (Submitted)

Komal, Kumari (2023) Identification, extraction and evaluation of bioactives from (Eclipta alba) for the prevention of NAFLD. [Student Project Report] (Submitted)

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, Ghosh (2023) Impact of quinoa germ on physico-chemical, sensory and storage properties of Sardine (Sardinella Longiceps) fish sausages. [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)

Krishnapriya, P (2023) Development of value-added product using Brassica vegetable. [Student Project Report] (Submitted)

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

Krupanjali, A. B. (2023) Non-thermal processing of coconut milk By using UV-C irradiation. [Student Project Report] (Submitted)

Kuchi Durga, Nikitha (2023) Development of Instant Mosambi RTS Beverage Mix. [Student Project Report] (Submitted)

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)

Labdhi, Jain (2023) Development and quality evaluation of soup mix incorporated with mucilage extracted from jack fruit waste. [Student Project Report] (Submitted)

Lakshmi, P (2023) Virgin coconut oil based salad dressing. [Student Project Report] (Submitted)

Lekhani, Bisht (2023) A bird’s eye view of some instrument techniques in R&D laboratory. [Student Project Report] (Submitted)

Lijiyamol Roy, P (2023) Studies on the isolation and analysis of annatto seed oil. [Student Project Report] (Submitted)

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

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

Mahima, Sharma (2023) Effect of probiotics on brain parameters as effected by dietary oxidized oils. [Student Project Report] (Submitted)

Maithili, Banginwar (2023) Optimization of parameters for the formulation of Starter cultures required for dairy product Preparation. [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)

Mallela, Sobitha (2023) Development of multi millet based pakoda ready mix. [Student Project Report] (Submitted)

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

Manika, Gupta (2023) Evaluation of meat product using bioactives from pomegranate. [Student Project Report] (Submitted)

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

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)

Meenakshy, Dileep (2023) Quality assurance of Blended oils. [Student Project Report] (Submitted)

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

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

Mily, Tomy (2023) Development of bittergourd beverages, fermented products and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Mitali, Mohanty (2023) Preparation of CMC-gelatin and HPMC-gelatin composite food packaging films. [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)

Moksh, Sharma (2023) Studies on virgin coconut oil based oil-in-water emulsion. [Student Project Report] (Submitted)

Moupiya, Chakraborty (2023) Optimization of soaking and sprouting conditions in fenugreek for potential bioactives. [Student Project Report] (Submitted)

Mousmi, Chatterjee (2023) Formulation, characterization and anti-breast cancer efficacy of diindelymethane-loaded self-nanoemulsifying drug delivery system. [Student Project Report] (Submitted)

Mr., Toshi (2023) In-vitro bioaccessibility of micronutrients in fortified Ready-do-Eat convenience food products from fruits and vegetables. [Student Project Report] (Submitted)

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

Ms, Bindiya (2023) Physico-chemical properties of encapsulated spice bioactive in food product. [Student Project Report] (Submitted)

Ms, Laalima (2023) A study on millet based roti pre-mix and quality evaluation of roti from premix. [Student Project Report] (Submitted)

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

Munagala Misba, Ansariya (2023) Studies on minor millets based dosa batters. [Student Project Report] (Submitted)

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

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)

Nikita, Varma (2023) Effect of millet flour incorporation on the rheological characteristics of wheat flour and quality characteristics of cooking. [Student Project Report] (Submitted)

Nilesh, Kolte (2023) Micropropogation and molelcular characterization of Kamalapur Red Banana (Musa acuminata). [Student Project Report] (Submitted)

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

Nirusha, K (2023) A Feasible Synthesis of (-)-Menthol-glycine conjugate as Potential TRPM8 Agonists. [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)

Noorul Naseela, S. (2023) Fermentation in idli batter. [Student Project Report] (Submitted)

Palak, Agrawal (2023) Fabrication and characterisation of pva-lemon essential oil composite films for food packaging. [Student Project Report] (Submitted)

Pallavi, S (2023) Studies on micropropagation and molecular characterization of Nanjangud Rasbale banana (Musa paradisioca). [Student Project Report] (Submitted)

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

Payal Dilip Kokate, Patil (2023) Shelf-life stability of curcumin in nano encapsulated powder and food product. [Student Project Report] (Submitted)

Pillai Aparna, Ajaykumar (2023) Extraction and characterization of oleoresin from Allspice (Pimenta dioica L) leaves. [Student Project Report] (Submitted)

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)

Pooja Karkera, S (2023) Modulating the effect of plant extracts in combating acrylamide in coffee. [Student Project Report] (Submitted)

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

Poornasree, M (2023) Preparation and characterization of Quercetin inclusion complex with enhanced aqueous solubility. [Student Project Report] (Submitted)

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

Pragati, Minj (2023) Overexpression and purification of recombinant protein from food borne pathogen, Listeria monocytogenes. [Student Project Report] (Submitted)

Pranjalee, Diwale (2023) Determination of the effect of DFBS and morin on human liver cancer cells. [Student Project Report] (Submitted)

Pratikshya, Rout (2023) Effect of glycerol on the development of CMC food packaging films. [Student Project Report] (Submitted)

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

Priyanka, Sahoo (2023) Estimation of free fatty acids in oils and fats through analytical methods. [Student Project Report] (Submitted)

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

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

Racheal Savera Sharon, A. F (2023) Studies on aroma compounds for the control of stored grain insect pest and fungal contamination. [Student Project Report] (Submitted)

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

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

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

Rihan, Pathan (2023) Role of glycerol on the fabrication of HPMC food packaging films. [Student Project Report] (Submitted)

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

Ritika, Chourey (2023) Quantification of few water soluble food colors from food samples by HPLC. [Student Project Report] (Submitted)

Riya, Agarwal (2023) Study on tender coconut water concentrate and its quality. [Student Project Report] (Submitted)

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

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

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

Sakshi Naresh, Bhoyar (2023) The anti-tumor activity of garlic exosomes and its peel extract in ovarian cancer. [Student Project Report] (Submitted)

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

Sampreethi Aradhya, V. R. (2023) Mechanism of muscle wasting in metabolic diseases. [Student Project Report] (Submitted)

Samyuktha, S (2023) Effect of microbial starter culture in fermentation process of idly batter. [Student Project Report] (Submitted)

Sana Maksud, Patel (2023) Purification and recombinant protein from food borne pathogen Listeria Monocytogenes. [Student Project Report] (Submitted)

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

Sanghapriya, Sarwade (2023) Substitution of pectin with tamarind xyloglucan in preparation of pineapple and other mixed fruit-juice based products. [Student Project Report] (Submitted)

Sanidhya, K. S. (2023) Effect of heat treatment on the bioactive compounds of mulberry leaves. [Student Project Report] (Submitted)

Sanjana, D’souza (2023) Study of toxin producing fungus in kodomillet. [Student Project Report] (Submitted)

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

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

Sejal Ravindra, Ghadge (2023) Processing of lemon into value added products. [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)

Sharvari Umesh, Jadav (2023) Investigation on efficacy of Betalains rich extracts as colourant in selected food formulations. [Student Project Report] (Submitted)

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

Sheetal, Sinha (2023) Studies on the insecticidal property of some medicinal plant extracts to rice weevil sitophilus oryzae and pulse beetle callosebruchus chinensis. [Student Project Report] (Submitted)

Shine Varughese, Mathew (2023) Studies on DNA barcoding in banana. [Student Project Report] (Submitted)

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

Shivangi, Singh (2023) Influence of indoleamine compound on secondary metabolites production in chili (C.annuum) callus suspension cultures. [Student Project Report] (Submitted)

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

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

Shreeya, Das (2023) Listeria monocytogenes ; a deadly foodborne pathogen: Purification of a gene product involved in its survival. [Student Project Report] (Submitted)

Shreya, Panwar (2023) Plasma activated water assisted decontamination of okra pods and enhancement of proteins in okra seeds. [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)

Shruti, Rai (2023) Modulation of Gut microbiome and metabolites of IBD induced mice by Omega-3 PUFA rich microalgal lipid. [Student Project Report] (Submitted)

Shubhra, Sinha (2023) Development of sorghum based instant noodles. [Student Project Report] (Submitted)

Shuvam, Chakraborty (2023) Modification of wheat flour and its application in food formulation. [Student Project Report] (Submitted)

Siddabattula, Lahari (2023) Effect of roasting on nutritional quality of barnyard millet and development of value added product. [Student Project Report] (Submitted)

Simran Sainand, Revankar (2023) Optimizing Curcumin Yield from Turmeric Oleoresin: A Comprehensive Study. [Student Project Report] (Submitted)

Sinchana, T. L. (2023) The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics. [Student Project Report] (Submitted)

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)

Snigdha, Ekka (2023) Multiplex PCR for the authentication of sunflower and pumpkin seed in processed food. [Student Project Report] (Submitted)

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

Sona, Biju (2023) Studies on characteristics of coloured pigments from annatto seeds. [Student Project Report] (Submitted)

Sonalin, Choudhury (2023) Physico-chemical quality parameters of coffee as per FSSAI. [Student Project Report] (Submitted)

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

Srimathi, S. (2023) Formulation of coconut oil based multi-source edible oil and its physicochemical characterization. [Student Project Report] (Submitted)

Srishti Santosh, Mukadam (2023) Utilization of oyster mushroom (Pleurotus ostreatus) for the development of extruded and 3-D printed food product. [Student Project Report] (Submitted)

Srushti Suhas, Agawane (2023) Active packaging of chicken meat. [Student Project Report] (Submitted)

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)

Subhasmita, P. Pattanaik (2023) Development and quality evaluation of blended crush beverages from carrot, tomato and papaya. [Student Project Report] (Submitted)

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

Sujith, S (2023) Development and storage stability of Ready to Reconstitute (RTR) supplementary food for cancer patients. [Student Project Report] (Submitted)

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

Surabhi, Gurjar (2023) Nano encapsulation of enzymes and study of their physico-chemical properties. [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)

Swathi, Suresh (2023) Evaluation of the performance of pigmented wheat in steamed buns. [Student Project Report] (Submitted)

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

Sweta Raj, Chaudhary (2023) Studies on milk curdling ability of native lactic acid bacteria isolated from fermented milk. [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)

Thahoora Aafreen, S (2023) Nano vesicles from edible plants for wound healing. [Student Project Report] (Submitted)

Thamizharasi, V (2023) Culturing of beneficial gut bacterium for screening of phytopharmaceuticals. [Student Project Report] (Submitted)

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

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

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

Vaijayanthi, Vasudevan (2023) Development and assessment of bioactive fortified yogurt. [Student Project Report] (Submitted)

Vaishnavi, A. Y (2023) Studies on biogas production from fat-rich sludge from food industry. [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)

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

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

Venkatesh, R (2023) Low humidity air drying of algal extract. [Student Project Report] (Submitted)

Vidhi Mandoth, V (2023) Nutritional analysis of fruit juice in presence of spice flavours. [Student Project Report] (Submitted)

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)

Yajat Murthy, S (2023) Meal planner based on traditional foods using artificial intelligence. [Student Project Report] (Submitted)

Yashraj, Darade (2023) Callus biomass scaleup and metabolite profiling in chili. [Student Project Report] (Submitted)

Yukta, Moktan (2023) Fermentation studies on Pediocaccus pentosaceus. [Student Project Report] (Submitted)