Items where Year is 2024

Aabha, Durgpurohit (2024) Comparative evaluation of monoterpene phenols efficacy on aflatoxigenic fungi. [Student Project Report] (Submitted)

Abdul Vahab, T. P (2024) Profiling of edible oils composition by 1h NMR spectroscopy. Masters thesis, Central Food Technological Research Institute.

Abhilash, K (2024) Development of Moringa leaves powder by different drying techniques and its impact on quality parameters. [Student Project Report] (Submitted)

Abida, Karalikkattil (2024) Development of pomegranate-amla RTS beverage and its quality evaluation. [Student Project Report] (Submitted)

Aditi, Patra (2024) Micro encapsulation of Lactobacillus plantarum WCFS1 and Bifidobacterium adolescentis DSMZ 20083 using Taro Starch. [Student Project Report] (Submitted)

Agnas Clare, Poulose (2024) Development of tapioca starch-coconut shell powder biocomposite films for food packaging applications. [Student Project Report] (Submitted)

Akshata Abhay, Junnarkar (2024) Development of multifunctional edible food Packaging material from ragi and black rice. [Student Project Report] (Submitted)

Alvina, Rose (2024) Tamarind seed mucilage derived nanoparticle loaded with lutein for functional food application. [Student Project Report] (Submitted)

Amala, V. S (2024) Development and quality evaluation of vegetable based schezwan sauce. [Student Project Report] (Submitted)

Amina, Shajudeen (2024) Development of ultra convenient product: tomato chutney slice. [Student Project Report] (Submitted)

Anagha, A. (2024) Molecular biology techniques. [Student Project Report] (Submitted)

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

Aneena, Paul (2024) Development of banana stem fibre reinforced carrageenan and PBAT composite films and their food contact application. [Student Project Report] (Submitted)

Aneena Kochukunju, V. (2024) Formulation of texture-modified foods and its nutritional profiling. [Student Project Report] (Submitted)

Angel Maria, T. J (2024) Development of nutritious vermicelli from extracted arrowroot powder. [Student Project Report] (Submitted)

Anjali, A. (2024) Development and characterization of PLA / EVA and cuminaldehyde films incorporated with Mgo nanoparticles for insecticidal packaging. [Student Project Report] (Submitted)

Anjali, Jha (2024) Preparation of mango crush beverage and its physicochemical characterization. [Student Project Report] (Submitted)

Anjali, S (2024) Asparagus racemosus mediated synthesis of silver nanoparticles and its application to develop carrageenan based hydrogel films for food packaging application. [Student Project Report] (Submitted)

Anjana, M. A. (2024) Physico chemical analysis of an instant beverage mix. [Student Project Report] (Submitted)

Anjana, Sali (2024) Extruded snacks with byproducts of coconut. [Student Project Report] (Submitted)

Anjana, T. S (2024) Quality attributes of nectar prepared from the puree blend of carrot and tomato. [Student Project Report] (Submitted)

Anju, Augustine (2024) Profiling of anthocyanin and phenolic compounds in red rice (njavara). [Student Project Report] (Submitted)

Anupama, Jose (2024) Development of anthocyanin rich extract included biopolymer films for food packaging applications. [Student Project Report] (Submitted)

Anuroopa, P. M (2024) Comprehensive chromatographic analysis of food additives in bakery and confectionery to ensure enhanced quality and safety. [Student Project Report] (Submitted)

Anvit Sampath, Rao (2024) Utilization of adsorbent technique for enhancement of refrying oil quality of cooking oil in frybread preparation. [Student Project Report] (Submitted)

Aparna, Raj (2024) Development of alkali lignin functionalized carrageenan and PLA-coated films for food packaging applications. [Student Project Report] (Submitted)

Ardra, Radhakrishnan (2024) shelf life study of moringa leaves (Moringa oleifera Lam). [Student Project Report] (Submitted)

Arote Manisha, Lahu (2024) Development of Instant Coconut Powder from Coconut Water. [Student Project Report] (Submitted)

Arushi, Bhaskar (2024) Flour Quality Requirements for Cookies. [Student Project Report] (Submitted)

Ashish Bhagwanrao, Mapare (2024) Waste utilization of jackfruit. [Student Project Report] (Submitted)

Ashrafi, Hossain and Jayadeep, A (2024) Drum drying of whole maize flour enhances bioaccessibility of zeaxanthin, α-tocopherol, phytosterols, phenolics and flavonoids. Journal of Cereal Science, 116. pp. 1-7.

Ashvita, Prajith (2024) Preliminary studies on microbial food safety of millets. [Student Project Report] (Submitted)

Ashwin Kumar, M. S. and Amrita, Ray and Suresh, D. Sakhare (2024) Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour. Journal of Cereal Science, 116. pp. 1-8.

Asmita, Saha (2024) Assessing thermostability of multi-sourced edible oil: evaluating the formation of trans-fatty acids and glycidyl esters. [Student Project Report] (Submitted)

Astha, Srivastava (2024) Synthesis and characterization of zinc oxide nanoparticles and its use in sensors for the detection of adulterant in food. [Student Project Report] (Submitted)

Aswani, S and Varsha, T. S and Mr, Krishnaprasad and Agritha, C (2024) Starch based emulsion as a fat replacer in baking application. [Student Project Report] (Submitted)

Aswathi, K. N and Ayusha, Shirke and Aishwarya, Praveen and Pushpa, S. Murthy (2024) Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora)and their effect on metabolites, volatiles and flavor profiles. Food Research International, 180. pp. 1-10.

Ayushi, Vaishya (2024) Photonic crystal-based time temperature indicator for monitoring the temperature Range of 60 – 65°c over 20 minutes. [Student Project Report] (Submitted)

Balasubramanyam, P. C. and Ms., Pooja and Sudev, V. S. (2024) Development of functional wheat based extruded products enriched with leafy vegetables: Impact of microwave vacuum assisted drying. [Student Project Report] (Submitted)

Benarji, N (2024) Shelf-life enhancement of biofumes using nanoemulsions for the protection of stored food grains from insect pests. [Student Project Report] (Submitted)

Binaya Kumar, Das (2024) Evaluating prebiotic properties of XOS Generated by Autohydrolysis from Lignocellulosic Biomass. [Student Project Report] (Submitted)

Chandan, S (2024) Effect of modified atmospheric storage on the post harvest quality of tomatoes. Masters thesis, Central Food Technological Research Institute.

Chandan kumar, V (2024) Characterization of inulinase producing microbes. [Student Project Report] (Submitted)

Chetan, G. (2024) Quality analysis and production of millet cookies. [Student Project Report] (Submitted)

Dadhale Akanksha, Hanuman (2024) Effect of Non thermal treatment on Red Chilli powder (Capsicum annum). [Student Project Report] (Submitted)

Debarati, Chakravarty (2024) Influence of cultural conditions on production of antibacterial compound by bifidobacterium breve. [Student Project Report] (Submitted)

Deekshithgowda, C. P (2024) Extraction and physicochemical characterization of pearl millet bran oil. [Student Project Report] (Submitted)

Delna, Davis (2024) Development and characterization of Coconut milk based pudding. [Student Project Report] (Submitted)

Devika, Raj (2024) Tender coconut water processing with submerged uv-c leds reactor and shelf-life study. [Student Project Report] (Submitted)

Dhanushsree, A. (2024) Analysis of oils and fats for quality assurance. [Student Project Report] (Submitted)

Dharani, G. (2024) Dehumidified air drying of white button mushrooms. [Student Project Report] (Submitted)

Dharshini Devi, S. (2024) Synthesis of nanocellulose from waste using natural deep eutectic solvents (nades) and its impact on pickering emulsion based fat replacer in bakery products. [Student Project Report] (Submitted)

Dhore Dipak, Baliram (2024) Effect of ultra-violet (uv) as pre-treatment for shelf- life extension of millets. [Student Project Report] (Submitted)

Dhruv, Desai (2024) Development of edible-biodegradable starch based films. [Student Project Report] (Submitted)

Divya, Chandran (2024) Formulation of ready-to-eat drink mix from millets and its quality evaluation. [Student Project Report] (Submitted)

Emilin, Thobias (2024) Development of fruit delights from canned arrowroot. [Student Project Report] (Submitted)

Faayiza, V. A (2024) Assessment of polyphenols and their antioxidant potential from brassica vegetable wastes. [Student Project Report] (Submitted)

Ganga bhavani, machupalli (2024) Valorization of red rice. [Student Project Report] (Submitted)

Ganic Gapanna, P. K (2024) Evaluation of plant-based essential oils in control of aflatoxigenic fungi in sorghum and pearl millet. [Student Project Report] (Submitted)

Harini, N (2024) Expressional Analysis of Active Lipases Identified by Functional Proteomics During Different Stages of Arabidopsis thaliana Seed Germination. [Student Project Report] (Submitted)

Harsh, B. Jadhav and Moumita, Das and Arpita, Das and Geetha, V and Uday, Annapure and Kamal, Alaskar and Pintu, Choudhary (2024) Enhancing the functionality of plant-based proteins with the application of ultrasound–A review. Measurement: Food, 13. pp. 1-12.

Inchara, S (2024) Effect of starch complexes on sorghum noodle characteristics. [Student Project Report] (Submitted)

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

Ishika Balaji, Iyer (2024) Anti-aflatoxigenic potential of selected plant essential oils on aflatoxigenic fungi of stored grains. [Student Project Report] (Submitted)

Jadhav Neha, Ashok (2024) Ultrasound-assisted extraction of anthocyanin pigment from Selected flower. [Student Project Report] (Submitted)

Jayashree, R (2024) Storage Study Of Bioactive Enriched Refined Wheat Flour with Onion Peel. [Student Project Report] (Submitted)

Kajal, Sahu (2024) Liquid chocolate with VCO and vitamin A fortification. [Student Project Report] (Submitted)

Kavya, R. (2024) Extraction and Characterization of Oils and Fats from Different Varieties of Annatto Seeds. [Student Project Report] (Submitted)

Khushbu Bundela, K. (2024) Study of moisture sorption behavior in jaggery of different sizes and shapes. [Student Project Report] (Submitted)

Kiran, S. Mawale and Giridhar, P. (2024) Chitosan nanoparticles modulate plant growth, and yield, as well as thrips infestation in Capsicum spp. International Journal of Biological Macromolecules, 254. p. 127682.

Kishore Suni, Sanjayan (2024) Grape Wine Fermentation: effect of pH and additives on growth of yeast. [Student Project Report] (Submitted)

Krishna Chirag, Shah (2024) Screening of anti-aging molecules of bacteria using computational approach. [Student Project Report] (Submitted)

Krithika, S. (2024) Development of functional edible coatings Based on natural deep eutectic solvents (Nades) to reduce bread staling. [Student Project Report] (Submitted)

Kriti, Raj (2024) To study antioxidant and prebiotic property of nutraceutical formulations. [Student Project Report] (Submitted)

Krupashree, Krishnaswamy and Manasa, V. and Mohammed Touseef, Khan and Muthukumar, S. P. (2024) Apocynin exerts neuroprotective effects in fumonisin b1–induced neurotoxicity via attenuation of oxidative stress and apoptosis in an animal model. Journal of Food Science, 89. pp. 1280-1293. ISSN 0022-1147

Kumbhar Amruta, Ajit (2024) Studies Of Effect of Grinding Variations On Acrylamide Content Of Baked Food. [Student Project Report] (Submitted)

Lincy, Mathew (2024) Green extraction of oligosaccharides from coffee husk. [Student Project Report] (Submitted)

Madhumitha, M. (2024) Characterization of nutraceutical and functional properties of Indian Jujube(Ziziphus mauritiana) and its value added products. [Student Project Report] (Submitted)

Madhushree, Padmaiah and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2024) Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies. International Journal of Food Science and Technology, 59. pp. 160-169.

Major Sumit, Deshwal (2024) Quality Assessment of Banana Juice concentrate and its application in the preparation of Food products. [Student Project Report] (Submitted)

Malavika, Santhosh (2024) Extraction of protein and modification of starch from foxtail millet flour. [Student Project Report] (Submitted)

Manasi, Bhujbal (2024) Exploring tubers and bean based synbiotic products. [Student Project Report] (Submitted)

Manchima, Muralidharan (2024) Identification vegetable fat in butter. [Student Project Report] (Submitted)

Mane Anuja, Abasaheb (2024) Studies of Effect of Grinding Variations on Acrylamide Content of Fried Food. [Student Project Report] (Submitted)

Manisha, Toshiniwal (2024) Development of Little Millet Pancake. [Student Project Report] (Submitted)

Maradagi, T and Stephen, N. M. and Ramudu, K. N. and Kumar, R. and Ganesan, P. (2024) Characterization of the modulatory effect of zeaxanthin isolated from maize kernels on cellular signaling pathways associated with hyperglycemia-induced HepG2 cell proliferation. PharmaNutrition, 27. pp. 1-12.

Medini Deshpande, K (2024) Floral origin influences on sensory profile and physicochemical characterization of honey. [Student Project Report] (Submitted)

Megha, Santhosh (2024) Preparation of pectin /HPMC nanocomposite films with in situ generation of bimetallic (Ag and Cu) nano particles using coleus amboinicus leaves extract. [Student Project Report] (Submitted)

Meghana, N. Kumar and Sreeram Peringattu, Kalarikkal and Yashaswini, Jayaram and Janakiraman, Narayanan and Gopinath, M. S. (2024) Protocol to produce plant-based hybrid nanovesicles from fresh turmeric and pepper using polyethylene glycol. STAR Protocols, 5. pp. 1-18.

Mishael Leona, Noronha (2024) Development and characterization of fish meat-millet-based papad. [Student Project Report] (Submitted)

Monisha Nair, S. (2024) Preparation and quality evaluation of pomegranate, beet root and carrot based blended beverages (ready to drink and concentrated) endowed with anthocyanins, betalains and carotenoids. [Student Project Report] (Submitted)

Mr., Sayjal (2024) Effect of bacterial synogenic probiotic starter culture on idli / dosa batter. [Student Project Report] (Submitted)

Mr., Yogesh (2024) Low co2 (0.5%) for 24 h did not affect srebp-2 expression in cultured lx-2 cells. [Student Project Report] (Submitted)

Ms., Smrithi (2024) A comparative study of benzoic acid, sorbicacid and synthetic colours in locally produced and commercially available baked products. [Student Project Report] (Submitted)

Ms., Sonal (2024) Exploring the anticancer potential of Ficus racemosa fruit-derived exosomes targeting Head and neck cancer progression. [Student Project Report] (Submitted)

Munawar Asmal, P (2024) A comparative study of innovative goat colostrum ghee and goat milk ghee with commercial bovine milk ghee. [Student Project Report] (Submitted)

Nandana Sri, R. (2024) Analysis of dairy and spice products. [Student Project Report] (Submitted)

Nilanjana, Bhawal (2024) Identification of Natural AntagomiRs for oncogene miR-21 from Plant-derived exosome-like nanovesicles. [Student Project Report] (Submitted)

Nilvarn Shweta, Vasantrao (2024) Enhancing the quality of capsicum (Capsicum annuum) by various decontamination techniques. [Student Project Report] (Submitted)

Nisha Sri, E. (2024) Evaluation of synthetic food colors in fruits and vegetable products. [Student Project Report] (Submitted)

Nivedita Ravindra, Prabhu (2024) Active packaging of chicken meat. [Student Project Report] (Submitted)

Om Sunil, Tongire (2024) Insect-resistant packaging material for grain storage. [Student Project Report] (Submitted)

Pabitha, R (2024) Development of rice husk cellulose-cmc biocomposite films for food contact applications. [Student Project Report] (Submitted)

Patole Reshma, Prabhakar and Jeevan Prasad, Reddy and Keshava Murthy, P. S. and Vivek Babu, C. S. (2024) Insecticidal property of Ocimum essential oil embedded polylactic acid packaging films for control of Sitophilus oryzae and Callosobruchus chinensis. International Journal of Biological Macromolecules, 256. pp. 1-12. (Submitted)

Pooja Susan, Manoj (2024) Standardization of potential starter cultures for idli/ dosa batter fermentation. [Student Project Report] (Submitted)

Prashasti, Jain (2024) Ready to cook porridge mix. [Student Project Report] (Submitted)

Praveen Prakash, A. P (2024) Purification of Recombinant Protein from Food-Borne Pathogen Listeria monocytogenes. [Student Project Report] (Submitted)

Praveen Sabhahit, N (2024) Molecular biology techniques. [Student Project Report] (Submitted)

Preethalakshmi, L (2024) Analysis of dairy and spice products. [Student Project Report] (Submitted)

Preethi, K (2024) Elucidation of major sequences of the phenylpropanoid pathway genes associated with vanillin flavour production in the tubers of asclepiadaceae plants. [Student Project Report] (Submitted)

Pulina Adeen, Panditha (2024) Purification of Recombinant DNA Repair Protein from Listeria monocytogenes. [Student Project Report] (Submitted)

Raja, Narayanasamy and Usharani, D. and Ram, Rajasekharan (2024) Elucidating the functional role of human ABHD16B lipase in regulating triacylglycerol mobilization and membrane lipid synthesis in Saccharomyces cerevisiae. Chemistry and Physics of Lipids, 258. pp. 1-14.

Rajveer, Yadav (2024) Hydrophobic deep eutectic solvents for feasible and green extraction of ginger constituents. Masters thesis, Central Food Technological Research Institute.

Raksha, Srinivasu and Sachin, M. Eligar (2024) Physico-chemical and techno-functional characterization of quinoa bran protein concentrate. Journal of Cereal Science, 116. pp. 1-9.

Ramsanjai, D. (2024) Starter culture development for sourdough fermentation. [Student Project Report] (Submitted)

Ramya, S. (2024) Therapeutic Approach of Cucurbita moschata Derived Exosomes Targeting Head and Neck Cancer. [Student Project Report] (Submitted)

Rani, Amsaraj and Sarma, Mutturi (2024) Classification and quantification of multiple adulterants simultaneously in black tea using spectral data coupled with chemometric analysis. Journal of Food Composition and Analysis (2024), 125. p. 105715.

Ravina, Patidar (2024) Studies of stability assessment and storage study for garlic skin incorporated wheat flour. [Student Project Report] (Submitted)

Remisha Jahan, K. T. (2024) Development of value- added products from jujube fruit and its quality evaluation. [Student Project Report] (Submitted)

Reshma, P. A. (2024) Standardisation and method verification of neutral spirit. [Student Project Report] (Submitted)

Rishikesh, S. (2024) A study on proximate and nutraceuticals profile of lipid-free spices. [Student Project Report] (Submitted)

Ruchira, Das (2024) Utilization of agro-industrial fruit pulps for pulped natural or honey coffee process. [Student Project Report] (Submitted)

Rudresh, T. O. (2024) Studies on the quality characteristics of date seeds for application in foods. [Student Project Report] (Submitted)

Saarika Pothuvan, Kunnummal and Nidhi, Sori and Mudassir Azeez, Khan and Mahejibin, Khan (2024) Plant‑Based Nutraceutical Formulation Modulates the Human Gut Microbiota and Ferulic Acid Esterase Activity During In Vitro Fermentation. Current Microbiology, 81 (3). pp. 1-14.

Sachin, Alagur (2024) Development of a Pectin/Pullulan based composite films for active packaging with the Cerium oxide nano particles and Tetrahydrocurcumin. [Student Project Report] (Submitted)

Sahana, Jali (2024) Nutritional and Biofunctional properties of Lycopene and Citrulline-enriched fruit products. [Student Project Report] (Submitted)

Sai Ackshara, R (2024) A comparative study on bioactive compounds of raw and powdered cruciferous vegetables. [Student Project Report] (Submitted)

Sandra Rose, Wilson (2024) Investigating the nutritional and functional Properties of Padina gymnospora collected from different geographical locations of Indian coastal line. [Student Project Report] (Submitted)

Saniya, Zehra (2024) Effect of beeswax-based edible coating on post-harvest quality of litchi fruits (litchi chinensis sonn.). [Student Project Report] (Submitted)

Sanjay, D. A. (2024) Development of fermented cashew juice by using the scoby. [Student Project Report] (Submitted)

Sanjay Kumar, C (2024) Utilization of dragon fruit peel waste for extraction of pectin. [Student Project Report] (Submitted)

Sanjeev, A. (2024) Exploring the anticancer properties of phytochemical-rich lotus seed exosomes targeting ovarian cancer progression. [Student Project Report] (Submitted)

Sariga, Saji (2024) Identification animal fat in butter. [Student Project Report] (Submitted)

Sathwik Selvakumar, A (2024) Investigating the Antimicrobial properties of Rhodomyrtus tomentosa leaves. [Student Project Report] (Submitted)

Sayantika, Das (2024) Assessing Flavour Stability and Bioavailability: A Scientific Inquiry into Encapsulated versus Non-Encapsulated Spice Utilization in Kombucha Fermentation. [Student Project Report] (Submitted)

Selvakumar, M. (2024) Biochemical and Molecular Characterization of Musa paradisiaca L. var. Nanjangud rasabale from Different Geographical Regions. [Student Project Report] (Submitted)

Shamol, M. M (2024) Effect of freezing process and storage on the Quality of selected fruits and fruit products. [Student Project Report] (Submitted)

Shivaraj Handragal, S. (2024) Evaluation of functional attributes of selected plant extracts. [Student Project Report] (Submitted)

Shobana, S (2024) Development of rice analogues from wheat and black rice: rheological properties and quality evaluation. [Student Project Report] (Submitted)

Shraddha, Dhari (2024) Role of smart food formulation on the homeostasis of the gut microbiome. [Student Project Report] (Submitted)

Shruti, Sarkate (2024) Comparative analysis of Red and white sorghum derived exosomes for their anticancer potential and exploring the role of sorghum glume in waste to wellness platform. [Student Project Report] (Submitted)

Siddhanta, Nath (2024) Traceability of camv35s promoter and nos terminator in locally available soybean-based processed food products. [Student Project Report] (Submitted)

Sneha, Binoy (2024) Formulation and quality evaluation of restructured intermediate moisture food (IMF) products from blended juices of pomegranate, beetroot and carrot. [Student Project Report] (Submitted)

Sneha, T. D (2024) To study the effect of nixtamalization on the micro-structure of flours and its characterization in millets. [Student Project Report] (Submitted)

Somashekar Sinde, B. M. (2024) Method validation and monitoring of selected fungicides in South Indian rice varieties and their mitigation using curcuminoid extracts. [Student Project Report] (Submitted)

Sonai Chandra, Majhi (2024) Ginger and cinnamon infused sesame oil:unveiling health Benefits and flavor dynamics in a comprehensive research Thesis. [Student Project Report] (Submitted)

Sonali, Rai (2024) Millet blended omega-3 enriched Indian dough nuts. [Student Project Report] (Submitted)

Srimathi, S. (2024) Production of multi sourced edible oil to deliver recommended ratio of essential fatty acids in diet. [Student Project Report] (Submitted)

Sruthi, S (2024) Efficacy of various decontamination techniques to extend the shelf life of fresh tomatoes. [Student Project Report] (Submitted)

Sruthi, V (2024) Development of vitamin-fortified confectionery jelly added with coconut testa concentrate. [Student Project Report] (Submitted)

Stuti, Kumari (2024) Application of non conventional approaches for extracting pectin from residual dragon fruit peel. [Student Project Report] (Submitted)

Subasni, G (2024) Flavour for Beverage Development. [Student Project Report] (Submitted)

Suchitra, V. R. (2024) Development of functional bigel and its application as a fat replacer in bakery applications. [Student Project Report] (Submitted)

Sufia Saaim, A. H. (2024) Extraction and characterization of chitosan and chitooligosaccharides from fungi. [Student Project Report] (Submitted)

Swati, Gupta (2024) Instant vegetable biriyani mix using fox tail millet. [Student Project Report] (Submitted)

Tanvi Sanjay, Walimbe (2024) Exploring the anticancer potential of Palmyra Sprout derived exosomes and its extracts targeting ovarian cancer progression: A comparative study. [Student Project Report] (Submitted)

Tanya, G. (2024) Synthesis of nano particles from graphite. [Student Project Report] (Submitted)

Thalapathi, S. (2024) Role of Postbiotic Metabolites on Breast Cancer Progression. [Student Project Report] (Submitted)

Thippeswamy, T. (2024) Phenolic profiling of honey for database creation. Masters thesis, Central Food Technological Research Institute.

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

Vachanasri Chikmath, S (2024) Studies on analytical techniques used for food analysis. [Student Project Report] (Submitted)

Vaishnavi, K. V. (2024) Method validation of heavy metals in fruits and vegetables. [Student Project Report] (Submitted)

Vallamkondu, Manasa and Sivathasan, Shubangi and Rakshitha Rame, Gowda and Anitta, Jose and Muthukumar, S. P. and Krupashree, Krishnaswamy (2024) Nanoencapsulation of apocynin and vanillic acid extracted from Picrorhiza kurroa Royle ex Benth plant roots and its characterisation. Heliyon, 10. pp. 1-13. (Submitted)

Vandana, P. and Sravan Kumar, Sandopu and Giridhar, P. (2024) Phytochemicals and UHPLC-QTOF-HRMS characterisation of bioactives of butterfly pea (Clitoria ternatea L.) seeds and their antioxidant potentials. Food Chemistry, 433. p. 137373.

Varsha, S. C. (2024) Evaluation of synthetic food colors in fruits and vegetable products. [Student Project Report] (Submitted)

Vasanth Rajadurai, A (2024) Development of RTS beverages from jujube fruit. [Student Project Report] (Submitted)

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

Wagaj Digvijay, Tanaji (2024) Extension of shelf life of Malabar Paratha. [Student Project Report] (Submitted)

Yaminy, R.T. (2024) Physio-chemical analysis of selected food samples. [Student Project Report] (Submitted)

Yamuna, P. (2024) Development of novel bakery and confectionery formulation for autism children. [Student Project Report] (Submitted)

Yuvashree, K. (2024) Protein profiling of millets using UHPLC-MS/MS. [Student Project Report] (Submitted)