Items where Year is 2025

Aadhrika Subrah, T. (2025) Method validation of methylmercury in seafoods. [Student Project Report] (Submitted)

Aakanksha Digamber, Karekar (2025) Effect of cooking in iron pots as a strategy to increase iron and its bioaccessibility. Masters thesis, Central Food Technological Research Institute.

Abhinand, T. P. (2025) Application of cowpea okara in baked products and its quality attributes. [Student Project Report] (Submitted)

Abhirami, E. M. (2025) Development of anthocyanin-rich noodles from composite flour of wheat and black rice. [Student Project Report] (Submitted)

Abhiramy, Sasidharan (2025) Mango Peel Pectin extracted using Chimeric Enzymes: Application in the development of Probiotic and Curcumin-rich Extracts-based Films. [Student Project Report] (Submitted)

Abhishek, G. (2025) Probiotics and muscle functioning in experimental rats with metabolic disorders. [Student Project Report] (Submitted)

Abhishek Dung, Dung (2025) Catechins in green tea and black tea. [Student Project Report] (Submitted)

Abhishek Sasi, M. (2025) Effect of drugs on the development of stored product beetle tribolium castaneum (herbst) (coleoptera: tenebrionidae) – an approach for pmi estimate. [Student Project Report] (Submitted)

Achille Parfait Nwakiban, Atchan and Shilpa Talkad Shivashankara, Murthy and Paolo, Magni and François, Ferriere and Gabriel, Agbor and Jules-Roger, Kuiate and Uma Venkateswaran, Manjappara (2025) Efficacy of nutritional plant-based extracts from Aframomum citratum and Xylopia parviflora in mitigating epididymal and excrement fat accumulation in DIO-C57BL/6 mice. Journal of Functional Foods, 128. pp. 1-12.

Adheena Valsan, U. V. (2025) A Study on the Effect of Sourdough on Mineral bioaccessibility of chapatti (Indian Flatbread). [Student Project Report] (Submitted)

Agalya, S. (2025) Pigment production by using chicken feathers. [Student Project Report]

Aisha Siddiq, A. and Shaik Abdul, Dileep and Aditya Rao, S. J. and Siva Sankara Reddy, Singam and Asha, Martin (2025) Saffron and its active constituents ameliorate hypercholesterolemia by inhibiting PCSK9 and modulating Sortilin, LDLR, and SREBP-2 signaling in high fat diet induced hypercholesterolemic C57BL/6 mice. Journal of Ethnopharmacology, 346. pp. 1-14.

Aishwarya, M. (2025) Development of formulation and quality characteristics of a snack product suitable for elderly. Masters thesis, Central Food Technological Research Institute.

Aishwarya, Praveen and Kiran Mawale, S. and Nagarajan, S . and Giridhar, Parvatam and Sachin Chaudhari, R. (2025) Efficacy of silver nanoparticles (NPs) and fungal elicitors on the curcuminoid production in Curcuma longa L. Plant Physiology and Biochemistry, 220. pp. 1-12.

Aiswarya, Prasanna (2025) Effect of Resveratrol in a Transgenic Drosophila Model of Parkinson’s Disease. [Student Project Report] (Submitted)

Aiswarya, K. R. (2025) A comparative study of the efficiency of different bio-based solvents in the extraction of piperine from black and white pepper (Piper nigrum). [Student Project Report] (Submitted)

Ajana, Pathikkal and Krishna Bhaskar, T. and Aparna, Prasanthan and Haritha, P. K. and Bijesh, Puthusseri and Sudha, Rudrappa and Vikas Singh, Chauhan (2025) 5‑Methyltetrahydrofolate and aqueous extract of Spirulina (Arthrospira) ameliorate diabetes and associated complications in STZ‑induced diabetic rats. 3 Biotech, 15 (15). pp. 1-17.

Akanksha, Dalal and Kushi, Navin and Shruti, Joshi (2025) Formulation of gluten‑free, protein‑rich Indian snacks using germinated buckwheat flour and modified buckwheat protein isolate. Journal of Food Science and Technology. pp. 1-13.

Akanksha, Dalal and Shruti, Joshi (2025) Nutritional, functional, and bioactive characterization of gluten‑free noodles using germinated buckwheat flour. Journal of Cereal Research Communications. pp. 1-14.

Akanksha, Singh and Pradeep Singh, Negi (2025) Appraising the role of biotics and fermented foods in gut microbiota modulation and sleep regulation. Journal of Food Science, 90 (1). e17634.

Akshaja, P. S. (2025) LRP1 Knockdown Alters Mitochondrial Fission and Bioenergetic Reprogramming In Colon Cancer Cells through DRP1 Activation. [Student Project Report] (Submitted)

Akshata, Hittalamani (2025) Preliminary analysis of hydrolysed marine fish protein. [Student Project Report] (Submitted)

Akshay Dasalkar, H. and Anisha, Biswas and Sachin Chaudhari, R. and Sudheer Kumar, Yannam (2025) Effect of UV-C LEDs and heat treatments on microbial safety, chemical and sensory properties of sweet lime juice. Food Chemistry, 474. pp. 1-12.

Alina Mary, Luiz (2025) Effect of additives on the physiochemical properties of coconut crush beverage. [Student Project Report] (Submitted)

Amana Rasheed, V. A (2025) Evaluation of the feasibility of ultrasound assisted extraction method for the extraction of carnosine from fresh chicken breast meat. [Student Project Report] (Submitted)

Ambi, Rupa (2025) Value addition for Kabuli chana. [Student Project Report] (Submitted)

Amolika, C. A. (2025) Nanocomposite-Based Electrochemical Sensor for the Detection of Ethyl Paraoxon, an Acetylcholinesterase Inhibitor, in Food Matrices with Validation via Gas Chromatography. [Student Project Report] (Submitted)

Amritii, K. (2025) Development and characterization of betalain and anthocyanin incorporated carrageenan-based active food packaging films. [Student Project Report] (Submitted)

Amruth Arun, B. (2025) Screening and Process Optimization of Saponins Isolated from Agave sisalana. [Student Project Report] (Submitted)

Amrutha, N. R. and Keshava Murthy, P. S. and Jeevan Prasad, Reddy (2025) Epoxidized safflower oil: Synthesis and evaluation of its performance as bioplasticizer for polylactic acid films. Industrial Crops & Products, 224.

Amrutha, Raj (2025) Development of smart packaging films from k-carrageenan and pectin incorporated with ixora coccinea extract. [Student Project Report] (Submitted)

Anagha, Kakkoth (2025) Anti-listerial activity of monascus purpureus CFR410- 11 and talaromyces purpureogenus cfrm-02 pigment. [Student Project Report] (Submitted)

Anagha, Madhu (2025) Evaluation of efficacy of silica powder against the stored product pest, Sitophilus oryzae (Linnaeus) in rice (Oryza sativa L.) grains. [Student Project Report] (Submitted)

Anaswara, V. (2025) Bio-Based Solvents Assisted Green Extraction Of Piperine From Long Pepper (Piper Longum). [Student Project Report] (Submitted)

Aneesh Shettar, B. (2025) Purification of gene product from food-borne pathogen: Listeria monocytogenes. [Student Project Report] (Submitted)

Ani, Sabu (2025) Development of smart packaging films from PVA and CMC incorporated with terminalia catappa extract. [Student Project Report] (Submitted)

Anisha, Biswas and Babasaheb Bhaskarrao, Borse and Sachin Chaudhari, R. (2025) Quantitative NMR analysis of sugars in natural sweeteners: Profiling in honey, jaggery, date syrup, and coconut sugar. International Journal of Food Research, 199.

Anjali, Doddamani (2025) Analysis of food additives in fruit and vegetable products as per FSSAI regulations. [Student Project Report] (Submitted)

Anjali krishna, R. S. (2025) Studies on encapsulation, food product development, and anti-inflammatory activity of chia seed oil. [Student Project Report] (Submitted)

Ann Prasad, N. (2025) Quality evaluation of food additives in traditional sweets (milk and cereal based sweets) and fruits and vegetable sauces. [Student Project Report] (Submitted)

Anusha, C. P. (2025) Unraveling the Anticancer and Antioxidant Properties of Annona reticulata (L.) Fruit and Seed Oil Nutraceuticals against Breast Cancer Cells. [Student Project Report] (Submitted)

Anushma, Venmarath and Tanaji Kudre, G. (2025) Valorization of Labeo Rohita Roes for Antioxidant and ACE-Inhibitory Sialoglycoprotein Hydrolysate: Production Optimization and Characterization. Journal of Waste and Biomass Valorization. pp. 1-21.

Aparna, Jaimon (2025) Method validation for estimating uric acid content in cereals and pulses. [Student Project Report] (Submitted)

Aparna, Raj (2025) Biological investigation and chemical profile of vitex negundo against two major stored grain insect pests. [Student Project Report] (Submitted)

Arsha Vinod, A. (2025) Development of speciality flours by selecting the roller flour mill fractions: impact in bread making and its physicochemical sensory attributes. [Student Project Report] (Submitted)

Arshad, Raza (2025) Evaluation of essential oils for the control of mycotoxin producing fungi. [Student Project Report] (Submitted)

Arunima, P. K. (2025) Characterization of Saccharomyces Cerevisiae Lacking Major Lipid-Metabolizing Enzymes for the Detection and Identification of Novel Lipases. [Student Project Report] (Submitted)

Arunima Shine, V. (2025) Exploring the chemical & biological properties of aromatic plants as natural grain protectants against stored grain beetles. [Student Project Report] (Submitted)

Arunkumar, S. (2025) Screening and optimizing gaba production using probiotic bacterium for formulating a proso millet-based beverage. [Student Project Report] (Submitted)

Arya, B. (2025) Development of antioxidant-rich fruit beverage. [Student Project Report] (Submitted)

Arya Ajay, Matheli (2025) Extraction optimization, partial purification, and characterization of Sialoglycoproteins from Piaractus brachypomus (Red Bellied Pacu). [Student Project Report] (Submitted)

Aryananda, Babu (2025) Physicochemical and rheological properties of onion and garlic peel incorporated wheat flour and biscuit quality. [Student Project Report] (Submitted)

Asheeqha Hussain, M. (2025) Development of instant premix of ladoo for lactating women. [Student Project Report] (Submitted)

Ashmita, Tanwar (2025) Estimation of creatine in bodybuilding supplements. [Student Project Report] (Submitted)

Asin, N. (2025) Method development for the detection of arsenic species in rice & millet varieties. [Student Project Report] (Submitted)

Asiya, Arva (2025) Cloning of GSDA gene of xanthine biosynthetic pathway in E.coli DH5a. [Student Project Report] (Submitted)

Aswathi, K. N. and Bhavana, B. K. and Sandeep Mudliar, N. and Pushpa Murthy, S. (2025) Eco-efficient robusta honey coffee process for energy and water footprint reduction: A life cycle assessment. Journal of Food and Bioproducts Processing, 151. pp. 372-380.

Aswathi, Pradeep (2025) Validation of analytical method for artificial sweeteners in non-alcoholic beverages. [Student Project Report] (Submitted)

Aswathi Kozhissery, Sreekrishnakumar and Madhurya, Lokesh and Urvashi, Sahu and Subramanian Ezhil, Vendan (2025) Can volatile sulphides act as fumigant or contact toxicant in cowpea weevil, Callosobruchus maculatus F.?: a comparative analysis. Natural Product Research. pp. 1-11.

Aswini, V. R. (2025) Formulation and Optimization of Coconut Water Powder Using Spray Drying Technique. [Student Project Report] (Submitted)

Athira, C. M. (2025) Extraction and characterisation of natural colour from butea monosperma. [Student Project Report] (Submitted)

Athira, Cheruvari and Rajagopal, Kammara (2025) Bacteriocins future perspectives: Substitutes to antibiotics. Food Control, 168. pp. 1-18.

Athulya, M. K. (2025) Production of pectinase from marine bacterial isolate using agro-waste (pineapple). [Student Project Report] (Submitted)

Ayesha, Afnan (2025) Functional and Quality Enhancement of Mint Flavoured Yogurt. [Student Project Report] (Submitted)

Bharath Varma, S. (2025) Valorization of onion peel waste for effective utilisation as food ingredient. [Student Project Report] (Submitted)

Bhavana, U. (2025) Consortium of probiotics alleviate hepatic stress caused due to hyperlipidemia in experimental rats. [Student Project Report] (Submitted)

Bhukya, Nandini (2025) Development and characterization of vegan kulfi using cowpea milk. [Student Project Report] (Submitted)

Bhumika, K. P. and Mayookha, V. P. and Arun Sharma, K. and Suresh Kumar, G. (2025) Deacidification of Coconut Oil Using Different Resins: A Comparative Study. European Journal of Lipid Science and Technology, 127. pp. 1-12.

Bhumika, Omprakash (2025) Molecular techniques in Exosome-based therapeutics targeting Breast cancer. [Student Project Report] (Submitted)

Bhuvan Gargeyas, S. (2025) Assessment of Enzyme Activity Through Repeated Usage: A Sustainability Approach. [Student Project Report] (Submitted)

Bindu, R. (2025) Storage studies on developed pomegranate-amla RTS beverage and its quality evaluation. [Student Project Report] (Submitted)

Bolla Ruchira, Thanmayee (2025) Formulation and Evaluation of Ginger (zerumbet and officinale) Oleoresin-based Sugar-free Jellies using β-cyclodextrin Encapsulation. [Student Project Report] (Submitted)

Capt Hasneet Kaur, Gill (2025) Evaluation of shelf life of pre-processed chicken meat using preservatives. Masters thesis, Central Food Technological Research Institute.

Cassiana, Pohshna (2025) Cloning and expression of bifidobacterium breve catalase. [Student Project Report] (Submitted)

Cathrine Bethi, M. S. and Meghana Kumar, N. and Sreeram Kalarikkal, P. and Janakiraman, Narayanan and Gopinath Sundaram, M. (2025) Fenugreek-derived exosome-like nanovesicles containing bioavailable phytoferritin for the management of iron deficiency anemia. Journal of Food Chemistry, 490. pp. 1-15.

Chaitrika, Thirunagari (2025) Freeze, spray & oven-dried cowpea milk protein powders and their physiochemical & functional properties. [Student Project Report] (Submitted)

Charles, Raju (2025) Formulation & development of toasted coconut chips. [Student Project Report] (Submitted)

Charu Latha, V. (2025) Different Techniques in Food Protectants and Infestation Control. [Student Project Report] (Submitted)

Chetan, Koli (2025) Development of natural additives (thickner) from jack fruit waste. [Student Project Report] (Submitted)

Chris, Cherita and Punarvasu, T. P. and Pramod Kumar, P. and Harish Prashanth, K. V. and Vikas Singh, Chauhan (2025) Nannochloropsis biomass alleviates high fat diet induced cardiac and hepatic metabolic disturbances in mice. Journal of Food Bioscience, 69. pp. 1-16.

Cissa, Aby (2025) Formulation and functional characterization of compound chocolates enriched with rice bran oil and vitamin A. [Student Project Report] (Submitted)

Dakarapu, Lavanya (2025) Quality evaluation and aflatoxin M1 estimation in commercial skimmed milk powder. [Student Project Report] (Submitted)

Darshan, Dorairaj and Shivangi, Sharma and Kiran Suresh, Mawale and Bijesh, Puthusseri and Giridhar, Parvatam and Nandini Prasad, Shetty (2025) Determining the function of ripening associated genes and biochemical changes during tomato (Solanum lycopersicum L.) fruit maturation. Journal of Biotechnology Letters, 47. pp. 1-22.

Das, Trishitman (2025) Development of a mass transfer model for water transport in liquid foods applications through asymmetric dense cellulose triacetate forward osmosis membrane. Journal of Next Research, 2. pp. 1-10.

Das, Trishitman (2025) Ultrasonication assisted forward osmosis concentration of pomegranate juice and comparison with forward osmosis. Journal of Food Engineering, 399. pp. 1-11.

Das, Trishitman (2025) Ultrasonication assisted forward osmosis process: A comparative study on beetroot juice concentration. Journal of Ultrasonics, 153. pp. 1-8.

Deepansha, Zade (2025) Development of cheese tomato dip. [Student Project Report] (Submitted)

Deepthi, K. (2025) Comparative Optimization and Characterization of Extraction Techniques for Seaweed Polysaccharides with Antioxidant and Anti-cancer Evaluation. [Student Project Report] (Submitted)

Deepthy Ann, Bibu (2025) Effect of ozone on the reduction of microbial load in selected commodities. [Student Project Report] (Submitted)

Devi Sri Varsha, Varada (2025) Analytical profiling of areca nut and exploration of alternate uses. [Student Project Report] (Submitted)

Devika, A. (2025) Machine learning models to identify key sensory quality of robusta pulped natural coffee. [Student Project Report] (Submitted)

Devika, A. (2025) Analytical investigation of chilli and coriander powders: detection of filth contaminants & pesticide residues via quechers-gc-ecd and proximate analysis. [Student Project Report] (Submitted)

Devika Kumar, S. (2025) Qualitative and quantitative analysis of food additives in bakery products. [Student Project Report] (Submitted)

Dhaniksha, V. D. (2025) Green solvent and enzyme-based approach for the extraction of piperine from white pepper (piper nigrum). [Student Project Report] (Submitted)

Dhanya Dilip, Thacharodi (2025) Computational identification and clinical validation of non-coding RNA regulation in lung cancer metastasis. [Student Project Report] (Submitted)

Dharani, U. (2025) Biochemical Techniques for Dietary Bioactive Compounds Evaluation and Characterization. [Student Project Report] (Submitted)

Dharmaraj, R. (2025) Development and shelf-life evaluation of mocktail syrup as a functional food. [Student Project Report] (Submitted)

Dheephiga, Mahendiran and Goswami, S. P. and Gayathri, Krishnan and Thiraviam, Vanitha (2025) An exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homes. Journal of Food Science and Technology. pp. 1-9.

Diksha, Jain (2025) Extending shelf life of bitter gourd by novel non-thermal technology. [Student Project Report] (Submitted)

Diptimayee, Behera (2025) mRNA Profiling of liver tissue of dio-c57bl/6 mice. [Student Project Report] (Submitted)

Divya, Suresh and Mohankumari Puttananjaiah, H. and Mohan Appasaheb, Dhale (2025) Listeria monocytogenes isolated on selective chromogenic plating media necessitates further characterization to confirm its presence in dairy foods. International Dairy Journal, 164.

Divya Nitin, Zope (2025) Formulation and quality assessment of traditional pulse based rasam powder with enhanced nutritional and functional qualities. [Student Project Report] (Submitted)

Divya Priya, A. and Asha, Martin (2025) UHPLC-MS/MS based comprehensive phenolic profiling, antimicrobial and antioxidant activities of Indian Rhodomyrtus tomentosa fruits. Journal of Scientific Reports, 15. pp. 1-13.

Dwarathi, D. (2025) Development and Characterization of HEC-Stabilized Pickering Emulsion for Sustainable Food Packaging Application. [Student Project Report] (Submitted)

Eesam, Manaswini (2025) Whey protein and its physicochemical & technological & functional properties. [Student Project Report] (Submitted)

Faiha, Ismail (2025) Efficacy study of developed lactation food products. [Student Project Report] (Submitted)

Faseela, Hashim (2025) Development and evaluation of i-carrageenan-peppermint essential oil composite films for active food packaging. [Student Project Report] (Submitted)

Febin Sha Muhammed, K. (2025) Effect of different hydrocolloids on low sugar high moisture product prepared from papaya. [Student Project Report] (Submitted)

Fouzia Yoosuf, M. (2025) Bottled tender coconut water: a case study. [Student Project Report] (Submitted)

Gagan, U. R. (2025) Analysis of food additives in fruit beverages and their products as per FSSAI regulations. [Student Project Report] (Submitted)

Gagana Gowda, N. (2025) Study of bioactive compounds in leafy herbs – Lemon leaf and beverage formulation. [Student Project Report] (Submitted)

Gayathri, G. (2025) Effect of pH and the production of monascus purpureus cfr410-11 pigment. [Student Project Report] (Submitted)

Gowri Nandana, R. (2025) Formulation of protein based fat spread. [Student Project Report] (Submitted)

Gummadadala Sushma, Saraswathi (2025) Analysis of spice formulations. [Student Project Report] (Submitted)

Harika Sai, M. (2025) Nutritional evaluation of kodo millet incorporated fryums. [Student Project Report] (Submitted)

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2025) 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, 65 (1). pp. 123-142.

Harsha, H. G. (2025) Formulation of carrot and mango puree blended RTS beverages using sugar and its alternatives. [Student Project Report] (Submitted)

Harsha, Joy (2025) An Investigation on the potential role of Nobiletin and Tangeretin in Tau Clearance in Alzheimer’s disease. [Student Project Report] (Submitted)

Harshal, Sahastrabudhe and Apexa, Gajjar and Arun Rathod, K. and Meena Rathod, R. and Malathi, Srinivasan and Asmita, Dhimmar and Moutusi, Manna and Prakash Dodiya, J. and Kamalesh, Prasad and Pramod Shinde, B. (2025) Evaluation of Anti-Diabetic and Anti-Obesity Potential of Salicornia brachiata Roxb. Seed Oil. Journal of Plant Foods for Human Nutrition, 80. pp. 1-7.

Harshitha, M. K. (2025) Processing of Spices and herbs with allied resources for value addition. [Student Project Report] (Submitted)

Harshitha, R. (2025) Isolation and characterization of Endophytic microorganisms and comparative analysis of biochemical parameters in vitro and in vivo grown turmeric (Curcuma longa) plants. [Student Project Report] (Submitted)

Harshitha, M. N. and Sirisha, K. L. and Syed, Shafia and Pushpa Murthy, S. (2025) Coffee and chicory blend: properties, nutrition, and health implications. Journal of Food Science and Technology. pp. 1-15.

Harshitha, Mahesha and Harish Prashanth, K. V. and Bettadaiah, B. K. (2025) The bioconjugates of curcumin, zingerone and [6]-shogaol with low molecular weight chitosan: Synthesis, characterization and in vitro anticancer activity in HepG2 cells. International Journal of Biological Macromolecules, 296. pp. 1-15.

Hema, R. (2025) Quantitative Assessment of Pesticide Residues in Raw-Consumed Vegetables and Development of Effective Mitigation Techniques. Masters thesis, Central Food Technological Research Institute.

Hemanth, P. (2025) Optimization Of Browntop Millet Milling and Development of Millet Based Jackfruit Dosa. Masters thesis, Central Food Technological Research Institute.

Hemanth Kumar, M. (2025) Encapsulation of Bioactive Compounds from Mulberry Leaves and Its Activation of PPAR Gamma In Caco-2 Cells. [Student Project Report] (Submitted)

Hridhay Keerthana, Kotha and Thiraviam, Vanitha (2025) Identification of tropolone derivatives from black turmeric (Curcuma caesia Roxb.) essential oil and their application in postharvest management of mangoes (Mangifera indica L.). Natural Product Research. pp. 1-9.

Indu, Manukonda (2025) Bioaccessibility of micronutrients in ready-to-eat products from fruits. [Student Project Report] (Submitted)

Irene Anna, Reji (2025) Formulation and development of shelf-stable millet based smoothie. [Student Project Report] (Submitted)

Ishwarya, P. (2025) Unveiling the role of dietary bioactives on gut microbiome and human breast cancer progression. [Student Project Report] (Submitted)

Iyyannar, Madhu and Anbarasu, Kannan (2025) Exosomal 4EBP1 promotes head and neck cancer progression via regulating mitochondrial fission. Journal of Biochemical and Biophysical Research Communications, 761. pp. 1-11.

Jahnvi, Pandey (2025) Development of meat analog using jackfruit powder. [Student Project Report] (Submitted)

Jai, Badola (2025) Enhancing the Shelf Life of Seedless Grapes by Non Thermal Techniques. [Student Project Report] (Submitted)

Janani, G. D. (2025) Amino acid derivative as a nitrogen source for freshwater microalgae Haematococcus pluvialis. [Student Project Report] (Submitted)

Janani, L. (2025) Investigating the insecticidal efficacy and chemical composition of magnolia champaca against two major stored grain insect pests. [Student Project Report] (Submitted)

Janhavi, B. K. (2025) Optimization, production, purification, and characterization of microbial cellulase produced by solid-state fermentation and its applications. [Student Project Report] (Submitted)

Javin, V. M. (2025) Process standardization of gaseous ozone treatment for production of microbiologically safe chicken meat. [Student Project Report] (Submitted)

Jaya Abirami, R (2025) Enzyme-assisted extraction of piperine from white pepper (piper nigrum) using bio-based solvent. [Student Project Report] (Submitted)

Jayadurga, G. (2025) Development and storage stability of (UV-C treated) malted millet. [Student Project Report] (Submitted)

Jayashree, H. (2025) Comparative study on the extraction of curcuminoids from Curcuma longa using traditional and bio-based solvent - A way forward for green approach. [Student Project Report] (Submitted)

Jaydeep, Dave and Nishant, Kumar and Ashutosh, Upadhyay and Daniel Tua, Purba and Tanaji, Kudre and Pikunthong, Nukthamna and Sampatee, Sa-nguanpuag and Ali Muhammed Moula, Ali and Sri Charan Bindu, Bavisetty (2025) Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process. Foods and Raw Materials, 13 (1). pp. 94-106.

Jeevan, H. P. (2025) Chemical analysis of food additives in fruit and vegetable products as per FSSAI regulations. [Student Project Report] (Submitted)

Jeosika, Singh (2025) Interaction of phytochemicals and atoxigenic fungal strains for the mitigation of mycotoxins. [Student Project Report] (Submitted)

Jessica, Majaw and Pinchu, Elizabath and Pichan, Prabhasankar (2025) Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies. Journal of Food Science and Technology. pp. 1-11.

Jubile Karissa, Benedict (2025) Evaluation and Validation of Black Pepper (Piper nigrum Linn) Adulteration With Papaya Seed Powder Using Electronic Nose and Electronic Tongue. [Student Project Report] (Submitted)

Jyothika, K. M. (2025) Fabrication of Aloe vera gel-based nanoparticle loaded with Pigment carotenoid and its characterization. [Student Project Report] (Submitted)

Jyoti, Semwal and Meera, M. S. (2025) Thermally‑induced modulations of starch and protein characteristics in sorghum grain. Journal of Food Measurement and Characterization, 19. pp. 2220-2232.

Kalyana Babu, Bayye (2025) Development of sugar free chocolate coated waffle. [Student Project Report] (Submitted)

Kambam Indira, Priya Darshini (2025) Formulation and Evaluation of Turmeric Oleoresin-based Sugar free Jellies using β-cyclodextrin Encapsulation. [Student Project Report] (Submitted)

Kanchi Swathi, Subha Sri (2025) Quality evaluation in commercial whey powder: Detection and quantification of aflatoxin M1 and pesticide residues. [Student Project Report] (Submitted)

Kandru, Tanmukeswari (2025) Green extraction of curcuminoids from curcuma longa using bio-based solvent. [Student Project Report] (Submitted)

Kaneez, Haleema and Suresh Sakhare, D. (2025) Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes. Journal of Food Science and Technology, 62. pp. 841-852.

Kareti, Kaveri (2025) Studies on expression pattern of amp deaminase and IMP dehydrogenase in the tissues of Coffea sp. [Student Project Report] (Submitted)

Karthik, M. S. (2025) Phytochemical analysis and insecticidal activity of Jatropha curcas extracts against Sitophilus oryzae. [Student Project Report] (Submitted)

Karthika, Pradeep (2025) Nanotechnology enabled multi residue detection of pesticides in diverse food matrices using hybrid analytical techniques. [Student Project Report] (Submitted)

Kategowdru Vijayakumar, Soujanya and Suresh Kumar, Gurusiddaiah and Appukuttan Padmanabhan, Jayadeep (2025) UPLC-ESI-HRMS/MS Phenolic Characterization, Antioxidant Activity, and Proximate Composition of Drum-Dried Finger Millet (Eleusine coracana) Seed Coat- and Endosperm-Rich Fractions. ACS Food Science and Technology, 5. pp. 85-94. ISSN 1082-0132

Kaumudi, Pande and Anbarasu, Kannan (2025) Hibiscus sabdariffa calyx extract induces anti‑proliferative and anti‑migratory effects in ovarian cancer. Journal of Food Science and Technology. pp. 1-12.

Kavana, H.C. (2025) PCR detection of salmonella in diverse food samples. [Student Project Report] (Submitted)

Kavya, D. (2025) Profiling of bioactive leads co-cultivated with Streptomycetes spp. [Student Project Report] (Submitted)

Kavya, Anil (2025) Identification of isoflavones and quantification of aglycone forms in health supplements. [Student Project Report] (Submitted)

Kayalvizhi, T. (2025) Exploring the insecticidal efficacy and chemical profile of citrus limon essential oil against common stored grain pests. [Student Project Report] (Submitted)

Keerthana, Gopalakrishnan (2025) Formulation and evaluation of functional Gummies enriched with Natural herbal extracts for enhanced nutritional benefit. [Student Project Report] (Submitted)

Keerthana, Rajesh (2025) Physicochemical characterization of ready to drink green tomato nectar beverage. [Student Project Report] (Submitted)

Keerthana, S. (2025) Green technology mediated enzymatic production of cos from chitosan and its application in probiotic beverage. [Student Project Report] (Submitted)

Kheyati Shailesh, Gupta (2025) Studying the biofunctional properties of passion fruit by-products. [Student Project Report] (Submitted)

Kiran Suresh, Mawale and Parvatam, Giridhar and Sudhakar Johnson, T. (2025) Chitosan: A versatile polymer for enhancing plant bioactive accumulation, managing plant diseases, and advancing food preservation technologies. International Journal of Biological Macromolecules, 308. pp. 1-19.

Kiruthika, P. (2025) Biochemical characterization of chicken IgY antibody from egg yolk. [Student Project Report] (Submitted)

Krishnananda, N. S. (2025) Method validation and survey of acrylamide in chips and fried food products. [Student Project Report] (Submitted)

Lakshmi, K. T. S. S. B. (2025) Validation of analytical method for benzoic acid and sorbic acid in bakery products. [Student Project Report] (Submitted)

Lakshmi Greeshma, M. (2025) Formulation and development of shelf-stable millet based pudding. [Student Project Report] (Submitted)

Lijina, Pannikal and Ritesh, Ranjan and Mukesh, Kapoor and Gnanesh Kumar Belur, Shivappa (2025) Chia seed mucilage free oligosaccharides: Evaluation of Lactiplantibacillus plantarum WCFS1 α-galactosidase (LpαG) activities and prebiotic effect. Journal of Food Bioscience, 68. pp. 1-9.

Linsha, P. (2025) Optimization of y-aminobutyric acid production by lactic acid bacteria through response surface methodology. [Student Project Report] (Submitted)

Liyana, C. B. V. (2025) Preparation and quality evaluation of ready to serve beverages from pineapple juice added with nata de coco jelly cubes and semi-ripe papaya cubes. [Student Project Report] (Submitted)

Loraine Elisa, Harris (2025) Method validation and survey of acrylamide in sweets & bakery products. [Student Project Report] (Submitted)

Lorna, Lalduhsaki (2025) Green Extraction and Characterization of Bioactive Compounds from Black Turmeric (Curcuma caesia Roxb.). [Student Project Report] (Submitted)

Lucky, Soren (2025) Phytochemical analysis of Hibiscus acetosella plants under different light treatments. [Student Project Report] (Submitted)

Maddipudi Vinay, Kumar (2025) Development of millet based cookie for ice cream sandwich. [Student Project Report] (Submitted)

Madhubalaji, Chegukrishnamurthi and Sanjay, Nagarajan and Sandeep Narayana, Mudliar and Vivek Ranade, V. and Sarada, Ravi (2025) Hydrodynamic cavitation mediated Spirulina valorisation with insights into phycocyanin extraction and biogas production. Journal of Communications Biology, 8. pp. 1-12.

Madhulikha, B. (2025) Determination of phthalates in oils & ethylene oxide in oil seeds. [Student Project Report] (Submitted)

Madhumathi, R. and Harish Prashanth, K. V. and Aashitosh Ashok, Inamdar (2025) Effect of nutrient‑rich quinoa fraction composite wheat flour on product development. Journal of Food Science and Technology, 62. pp. 134-143.

Madhumathi, R. and Harish Prashanth, K. V. and Inamdar Aashitosh, A. (2025) Fractionation of roller‑milled quinoa: evaluation of functional and nutritional properties of different fractions. Journal of Food Measurement and Characterization, 19. pp. 4191-4202.

Madhumitha, R. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2025) Effect of nutrient‑rich quinoa fraction composite wheat flour on product development. Journal of Food Science and Technology, 62. pp. 134-143. ISSN 0022-1155

Madhusudhana, N. (2025) Valorisation of sericulture waste for preservation of horticultural produce. Masters thesis, Central Food Technological Research Institute.

Maha Jayan, C. (2025) Purification of Heterogeneous Polysaccharides from Sida Species using Size Exclusion Chromatography and its Characterization. [Student Project Report] (Submitted)

Mahesh Babu, J. (2025) Prevention of stored grain pests through combination of phosphine and phytochemicals. Masters thesis, Central Food Technological Research Institute.

Mahima, Dewangan (2025) Screening of different mycoflora from kodo millet (Paspalum scrobiculatum). [Student Project Report] (Submitted)

Maitri, Joshi (2025) Characterization and Analysis of IgY Antibodies Found in Chicken Egg Yolk. [Student Project Report] (Submitted)

Mandagiri Pavan, Kumar (2025) Development and characterization of cumin aldehyde-modified sericin protein-based bio-degradable food packaging films. [Student Project Report] (Submitted)

Mandeep, Gulati and Keshava Murthy, P. S. and Akshay Dasalkar, H. and Sudheer Kumar, Yannam and Jeevan Prasad, Reddy (2025) Development of Spray-Dried Microparticles Encapsulating Onion Peel Extract Containing Anthocyanin: Optimization, Characterization, and Storage Stability. Journal of ACS Food Science & Technology. pp. 1-16.

Mandem, Vennela (2025) UV-C processing of cow milk for spray drying and its quality evaluation. [Student Project Report] (Submitted)

Manikannan, S. (2025) Characterization of benzoquinone secretes of red flour beetle and formulation of nanoemulsion using benzoquinones against grain storage fungi. [Student Project Report] (Submitted)

Manisha, Chauhan and Pradeep Singh, Negi (2025) Protective effect of phytochemicals-rich Syzygium malaccense seed extract against H2O2 stimulated inflammatory response in RAW 264.7 macrophages. Journal of Food Bioscience, 66. pp. 1-10.

Manisha, Chauhan and Pradeep Singh, Negi (2025) Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components. Journal of Food Science and Technology, 62. pp. 519-529.

Manoj, Prabhakaran and Chauhan, A. S. and Nandini, P. Shetty and Sreerama, Y. N. (2025) Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability. Journal of Food Science and Technology, 62. pp. 144-154. ISSN 0022-1155

Manusha, C. and Roopa, B. S. (2025) Cryoconcentration: an integrated agro food processing technique for concentration. Journal of Food Science and Technology, 62. pp. 1021-1031.

Meenakshi, S. (2025) Storage and shelf-life studies of millets malt and millets flour. [Student Project Report] (Submitted)

Meghana, M. (2025) Consortium of probiotics alleviate hepatic stress due to hyperglycemia in the experimental rats. [Student Project Report] (Submitted)

Minna Miriya, Cemarajh (2025) Aroma and nutritional profile of black rice-based rice analogue. [Student Project Report] (Submitted)

Mobin Hamid, Mujawar (2025) New approach for processing turmeric rhizome and studies on the chemical composition and quality characteristics. [Student Project Report] (Submitted)

Mohammad Shifa, Rumaa (2025) Impact of UV-C treatment on microbial safety, physio- chemical and structural properties of cow milk. [Student Project Report] (Submitted)

Mr, Qurrathulain (2025) Cloning of the gene product from the foodborne pathogen, Listeria monocytogenes. [Student Project Report] (Submitted)

Mr, Basavalinga (2025) Rapid detection of the staphylococcus aureus in various food samples using PCR/LAMP. [Student Project Report] (Submitted)

Mr, Vishwanath (2025) Optimizing Sporulation Conditions for Bacillus licheniformis. [Student Project Report] (Submitted)

Ms, Kripashree (2025) Optimisation of Media to Enhance the Biomass Production of Marine Microalgae: A Response Surface Methodology Approach Using Central Composite Design. [Student Project Report] (Submitted)

Ms, Diksha (2025) Effect of Ultrasound and Ultraviolet Pre-Treatments on the Shelf Life Extension of Millets. Masters thesis, Central Food Technological Research Institute.

Muhammed Muneer Bilal, M. K. and Amrita, Ray and Suresh Sakhare, D. (2025) Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein. Journal of Cereal Science, 123. pp. 1-8.

Mukesh Balaji, G. G. (2025) Preparation of fermented beverage using probiotic cultures. [Student Project Report] (Submitted)

Mukul, Kanakhara and Arunkumar, Panneerselvam and Parthiban, Packirisamy and Subramanian Ezil, Vendan (2025) Enhancing food safety and security through silicon-based approaches in pre-harvest and post-harvest pest management. Journal of Pest Management Science. pp. 1-11.

Muskan, Makandar (2025) Profiling & analysis of areca nut for food application. [Student Project Report] (Submitted)

Muthyala Vani, Priya (2025) Extraction of betel leaf essential oil and its application in chocolates. [Student Project Report] (Submitted)

Naga Sai Kumari, M. (2025) Studies on colour stability of dragon fruit peel powder in different food products. [Student Project Report] (Submitted)

Nagalaxmi, G. K. (2025) Effect of UV-treatment on physicochemical properties, curcumin stability, and microbial quality of curcumin-enriched milk. [Student Project Report] (Submitted)

Nahitha, P. A. (2025) Development of biodegradable cutlery from tea waste. [Student Project Report] (Submitted)

Naishana, K. C. (2025) Microbial safety studies of spices and spice products. [Student Project Report] (Submitted)

Najiya, Nasrin (2025) Extraction and characterization of pectin from longan fruit peel. [Student Project Report] (Submitted)

Nameirakpam Bunindro, Singh and Kabrambam Dasanta, Singh and Arunkumar Koijam, S. and Jharna, Chakravorty and Sarita, Jena and Saurabh, Chawla and Pulok Kumar, Mukherjee and Yallappa, Rajashekar (2025) Toxicological evaluation of Isosecotanapartholide from Artemisia vulgaris L.: oral acute and sub‑acute toxicity in BALB/c mice. Naunyn-Schmiedeberg's Archives of Pharmacology. pp. 1-11.

Nandana, Chandran (2025) Detection of genetically modified foods by molecular techniques – Soya and Maize. [Student Project Report] (Submitted)

Nanditha, K. R. (2025) Extraction and purification of carotenoids from daisy flower. [Student Project Report] (Submitted)

Naresh, K. S. and Suleman Jalilahmad, Ansari and Anisha, Biswas and Usharani, Dandamudi and Santosh, Mogurampelly and Sachin Chaudhari, R. (2025) Investigating curcuminoid encapsulation in β-cyclodextrin: Insights from NMR spectroscopy and MD simulations. Food Hydrocolloids, 162. pp. 1-12.

Navana, R. L. (2025) Analysis of phytochemicals in fortified food products and understanding of safety studies in in-vitro models. [Student Project Report] (Submitted)

Nayana, S. (2025) Fermentation kinetics of lactic acid bacteria and yeast in idli batter. [Student Project Report] (Submitted)

Neelam Anil, Revankar and Siddaraju, Anusha and Serva Peddha, Muthukumar and Pradeep Singh, Negi (2025) Synbiotic pineapple beverage increases life span in Caenorhabditis elegans, ameliorates cognitive impairment, and restores gut microbiome diversity in D‑galactose‑induced aged C57BL/6 mice. Journal of Biogerontology. pp. 26-99.

Neelu Suresh, Babu and Suresh, P. V. and Tanaji Kudre, G. (2025) Preparation and identification of a novel antioxidative peptide from fermented protein hydrolysate of chicken (Gallus gallus domesticus) meat. Process Biochemistry, 151. pp. 167-176.

Neha, Tanwar and Bhavana, B. K. and Sandeep Mudliar, N. and Praveena, Bhatt and Prasanna, Vasu and Sukumar, Debnath (2025) Comparative efficacy of cold plasma and ozone treatments in mitigating Aspergillus flavus and Aflatoxin B1 in Byadagi chili. Journal of Food Control, 177. pp. 1-11.

Neha, Tanwar and Sandeep Mudliar, N. and Roopavathi, C. and Prasanna, Vasu and Sukumar, Debnath (2025) Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder. Journal of Food Engineering, 392. p. 112494.

Nethravathy Malachira, Uthaiah and Sreedhar Reddampalli, Venkataramareddy and Azam Yakub, Sheikh (2025) Oleaginous microalgae Nannochloropsis sp. as a potential source of EPA and bioactive metabolites: Bottlenecks in the downstream processing and unravelling the challenges in its food, feed and therapeutic application. Algal Research, 86. pp. 1-12.

Nethravathy Malachira, Uthaiah and Sreedhar Reddampalli, Venkataramareddy and Seema, Mudhol and Azam Yakub, Sheikh (2025) EPA-rich Nannochloropsis oceanica biomass regulates gut microbiota, alleviates inflammation and ameliorates liver fibrosis in rats. International Journal of Food Research, 202. pp. 1-11.

Niha, Rehaman (2025) A Design Framework for Technology Transfer Portal & Client Data Management System for Better Outreach. [Student Project Report] (Submitted)

Niha, Rehaman (2025) A Design Framework for Technology Transfer Portal & Client Data Management System for Better Outreach. [Student Project Report] (Submitted)

Nikhil, Dhumal (2025) Microencapsulation of probiotics with edible fruit bioactive in bio-polymeric matrices by spray drying. [Student Project Report] (Submitted)

Nithya, H. M. (2025) Studies on quality characteristics of ready-to-eat snacks for geriatric population. [Student Project Report] (Submitted)

Nithyashree, B.M. (2025) Phytochemical characterisation of leafy herb costus igneus(insulin plant). [Student Project Report] (Submitted)

Nivedita Patil, I. (2025) Development of Time Temperature Indicator(TTI) to indicate the spoilage of packed peda. [Student Project Report] (Submitted)

Nivya, Vijayan and Madan Kumar, Perumal (2025) Cholesterol Depletion Activate Hepatic Stellate Cells Mediated Through SREBP‐2 Signaling. Journal of Cellular Physiology, 240 (1). e31476.

Nova Kaila, H. J. and Muthukumar, S. P. (2025) Antioxidant, anti‑inflammatory and enzyme inhibition potential of pearl millet (Pennisetum glaucum). Journal of Food Measurement and Characterization, 19. pp. 4034-4047.

Nutan Sanjay, Shesware (2025) Influence of spices on fermented flavour development. [Student Project Report] (Submitted)

Pallavi, B. V. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2025) Impact of different milling techniques towards vitamin D3 fortification in wheat flour. Journal of Food Science and Technology, 62. pp. 751-762. ISSN 0022-1155

Pallavi, Gupta (2025) Development of fruit based cereal powder. [Student Project Report] (Submitted)

Pallavi, V. R. (2025) Preparation of low sugar high moisture food product (lshm-fp) from carrot puree and it’s physicochemical characterization and microbial analysis. [Student Project Report] (Submitted)

Parthiban, Packirisamy and Baharani, Soren and Geetha, T. and Vivek Babu, C. S. and Ezil Vendan, S. (2025) Effects of silica on stored product pest, Sitophilus oryzae L. (Coleoptera: Curculionidae) and its residual impact on Triticum aestivum L. grain. Journal of Stored Products Research, 112. pp. 1-9.

Pavithra, A. G. (2025) Development and characterization of coconut shell powder-reinforced biocomposite films based on guar gum and biopbs for active food packaging applications. Masters thesis, Central Food Technological Research Institute.

Phartade Vilas, Bhagwat and Chinnarajan, Ravindran and Keerthana, V. and Mamatha, S. S. (2025) Characterization of fatty acid composition of healthy and diseased coral mucus released from host and/or endosymbiont for their possible role in coral health. Marine Biology, 172 (19). pp. 1-12.

Piduru Samiksha, Reddy (2025) Formulation of tomato gel drink and its physicochemical characterization. [Student Project Report] (Submitted)

Pooja Radhakrishnan, Nair (2025) Preparation and characterisation of chitosan-montmorillonite k-10-lemon essential oil nanocomposite films for active food packaging. [Student Project Report] (Submitted)

Poojajanani, P. (2025) Development of Bioactive Egg White Protein Hydrolysate Powder for Nutrition Application. [Student Project Report] (Submitted)

Poojha, T. (2025) Molecular biology tools for engineered Saccharomyces cerevisiae. [Student Project Report] (Submitted)

Poojitha Sai Sita, Ramya J. (2025) Fructose, glucose, sucrose in honey-method verification by HPLC-RID. [Student Project Report] (Submitted)

Poornima, H. S. (2025) Deamidation of wheat gluten using natural deep eutectic solvent (nades) and its impact on emulsion gel based fat replacers in bakery products. Masters thesis, Central Food Technological Research Institute.

Prachi Aparichita, Patra and Drishya, Palakkandi and Anil Kumar, Krishnegowda and Monisha, Vijayarengan and Sarma, Mutturi and Shivakumar, Linganna and Subban, Nagarajan (2025) Flash chromatographic isolation of garcinol and isogarcinol from Garcinia indica Choisy (kokum) fruit and evaluation of their potential antibiofilm activity. Microbial Pathogenesis, 198. pp. 1-12.

Prachi Aparichita, Patra and Drishya, Palakkandi and Ramesh, Gunturu and Sarma, Mutturi and Nagarajan, Subban (2025) Cyanidin-3-O-sambubioside isolation by preparative HPLC from kokum fruit rind and evaluation of SARS-CoV-2 main protease inhibition by in silico and in vitro studies. Journal of Food Bioscience, 68. pp. 1-9.

Prajwal, H. N. (2025) Hormetic effect of dietary sucrose on arsenic-induced neurotoxicity and metabolic stress in Drosophila melanogaster. [Student Project Report] (Submitted)

Prakash, M. (2025) Downstream Processing for the Microbial Production of Squalene. [Student Project Report] (Submitted)

Prarthana, R. (2025) NMR Analysis of Secondary Metabolites of Turmeric. [Student Project Report] (Submitted)

Prathibha, S. K. (2025) Role of natural fumigants for the prevention of aflatoxin-producing fungi. [Student Project Report] (Submitted)

Pratibha, Kumari and Vinayak, Hegde and Anant, Bakshi and Suguna, M. and Dharma Prasad, M. and Gnanesh Kumar, B. S. and Dandamudi, Usharani and Kunal, Sharan and Ravi, Kumar (2025) A novel regulatory motif at the hinge dimer interface of the MksB mediates dimerization and DNA binding activity. Biochimie, 230. pp. 68-85.

Praveena, Saji (2025) From kitchen waste to sustainable material: The role of boiled rice water in biodegradable cutlery development. [Student Project Report] (Submitted)

Pravin Savata, Gade and Rutuja Murlidhar, Sonkar and Sandeep Mudliar, N. and Praveena, Bhatt (2025) Comparative evaluation of biological, physical, and chemical approaches for the mitigation of sterigmatocystin: Mycotoxin of growing concern. Food Chemistry, 475. pp. 1-11.

Preethi, Bavimane (2025) Extraction of fucoidan from marine brown algae (sargassum wightii) and preparation of fucoidan hydrolysate through enzymatic approach. [Student Project Report] (Submitted)

Priya, Mondal and Sumathy, Ramasamy and Rajendran, Amalraj and Claretta Jasmine, Anthonira and Subramaniyan, Gokila and Syed Musthapa, Meeran (2025) Physicochemical characteristics of dietary fiber polysaccharides extracted from Murraya koenigii leaves and their functional role on gut homeostasis. International Journal of Biological Macromolecules (293). pp. 1-22.

Priyanka, S. (2025) Development and Characterization of Edible film using Plant and Microalgae Extracts. [Student Project Report] (Submitted)

Priyanka Meti, G. (2025) Effect of processing on the anti-nutrients content in horse gram. [Student Project Report] (Submitted)

Puneeth, B. J. (2025) Enhancing food safety standards: Rapid and accurate detection of foodborne pathogens using lamp and PCR in various food samples. [Student Project Report] (Submitted)

Purabi, Thakur (2025) Development of bar for lactation support. [Student Project Report] (Submitted)

Pushyami Patel, C. (2025) Effects of edible coating on maintaining post-harvest fruit quality and delaying the deterioration of bell pepper (Capsicum annuum. L). [Student Project Report] (Submitted)

Rachana, Koley (2025) Process optimization of ready-to-eat food products for retort process. [Student Project Report] (Submitted)

Radhika, G. and Asha, Martin (2025) Microplastics in our diet: A review of food source contamination. Food Control, 178. p. 111486.

Ragul, A. (2025) Green chemical extraction efficiency: a comparative analysis of physicochemical characteristics of phytochemicals with particle sizes of green gram flour. [Student Project Report] (Submitted)

Ragul, R. (2025) Basic molecular biology techniques. [Student Project Report] (Submitted)

Rahul, Gautam and Sreevathsan, Sivakumar and Inchara, Crasta and Thallada, Bhaskar and Sandeep, Mudliar and Debashish, Ghosh (2025) Effects of advanced oxidation process on biological treatment of spent fermentation broth. Journal of Environmental Science and Pollution Research, 32. pp. 371-382.

Raj, Rani and Gautam, Sahu and Gayathri, Gopu and Aarti, Chauhan and Manoj Kumar, Nayak and Koushik, Mazumder and Nadarajah, Manivannan and Rajeshwar Shantayya, Matche and Geoffrey Robert, Mitchell and Manoj Kumar, Patel (2025) Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system. Journal of Food Engineering, 391. pp. 1-9.

Rajashri, Kulal and Babasaheb Bhaskarrao, Borse and Muthukumar Serva, Peddha (2025) Nano-encapsulation of spice oleoresins using Hydroxypropyl β-cyclodextrin (HPBCD) and its bioavailability studies. Journal of Measurement: Food, 18. pp. 1-10.

Rajashri, Kulal and Sudheer Kumar, Yannam and Chandankumar Kabbare, Puttaswamy and Babasaheb Bhaskarrao, Borse and Muthukumar Serva Peddha, Peddha (2025) Evaluation of antioxidant properties, sensory profile of encapsulated spice oleoresins and molecular docking studies for the anti-depressive potential of their active components. Journal of Food Bioscience, 68. pp. 1-19.

Rajeshwari, K. (2025) Studies of nutritional analysis in Agaricus bisporus mushroom. [Student Project Report] (Submitted)

Rakshitha, D. (2025) Instrumental method of analysis of polyphenols and flavonoids in guava tender leaves and product preparation. [Student Project Report] (Submitted)

Ramesh, G. and Usha, Dharmaraj and Sathyendra Rao, B. V. and Imran, Jamadar and Balannara, Prema (2025) Analysis for conceptual design of domestic scale Ragi Mudde machine. Journal of Food Science and Technology. ISSN 0022-1155

Ramya, R. (2025) Nutraceutical properties and Antioxidant potential of Indigenous millet crops. [Student Project Report] (Submitted)

Raniya, Rasheed (2025) Study on the effect of the increased protein content in the lactation cookies. [Student Project Report] (Submitted)

Rebecca Dolma Marbaniang, L. (2025) Understanding the role of degradative amino acids by cloning and expression of GFP. [Student Project Report] (Submitted)

Revathi, G. (2025) Screening and optimization of cellulase from bacteria isolated from marine soil. [Student Project Report] (Submitted)

Rija, Rajan (2025) Effect of roasting on physio-chemical properties in Peanuts (Arachis hypogaea). [Student Project Report] (Submitted)

Rinshitha Balu, O. K. (2025) Formulation and development of tamarind candy using sugar alternatives: A no added sugar approach. [Student Project Report] (Submitted)

Rishikaa, L. (2025) Study of secondary carotenoid Astaxanthin; isolated from freshwater microalgae Chlorococcum sp. [Student Project Report] (Submitted)

Rohith, H. S. and Ishrat Jahaan, Peerzade and Attar Singh, Chauhan and Prakash Motiram, Halami (2025) Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot. Journal of Food Science and Technology. pp. 1-13.

Rohithnirmmal, S. (2025) Encapsulation of betalain rich pigeon blood berry (Rivina humilis L.) juice and its utilization in food product formulations. [Student Project Report] (Submitted)

Roja Priyalini, Kondeti (2025) A study on the standardization of black-rice incorporated semi-dried noodles and evaluation of the bioactives during processing. [Student Project Report] (Submitted)

Roopa, B. S. (2025) Mango-alginate gels: Characterization by objective and subjective attributes. Food and Humanity, 4. pp. 1-8.

Ruparna, Chattopadhyay (2025) Development of low-fat vegan mayonnaise using different hydrocolloids and virgin coconut oil. [Student Project Report] (Submitted)

Ryakala, Nikhitha (2025) Physicochemical composition and milling characteristics of traditional paddy varieties. [Student Project Report] (Submitted)

SA Bonita Sunil, D. (2025) Method validation for the detection of aflatoxins in peanuts and evaluation of mitigation strategies. [Student Project Report] (Submitted)

Sachin Shinde, P. and Suraj, P. and Anisha, Biswas and Ganesh Hon, R. and Rajeshwar Matche, S. and Sachin Chaudhari, R. (2025) Physiochemical dynamics and biochemical transformations during ripening of Indian Mangifera indica L. varieties: Insights from multi-parameter analysis and NMR spectroscopy. Journal of Food Composition and Analysis, 142. pp. 1-16.

Safrin, K. K (2025) Development and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggery. [Student Project Report] (Submitted)

Sagar, U. L. (2025) PCR based detection method for staphylococcus aureus in contaminated food samples. [Student Project Report] (Submitted)

Sagar Manjuraddi, Belavinal (2025) Impact of neurotoxicants on reproduction and development in drosophila melanogaster. [Student Project Report] (Submitted)

Sai Lavanya, K. (2025) Development and Nutritional Evaluation of Little Millet Cookies. [Student Project Report] (Submitted)

Saikat, Bhattacharya (2025) Optimization of microwave assisted extraction of bioactives from capsicum annuum. (Byadagi) variety of Karnataka. Masters thesis, Central Food Technological Research Institute.

Sakshi Navanath, Kadam (2025) Effect of modified atmosphere packaging on chilling injury of banana during storage. [Student Project Report] (Submitted)

Sakshi Sandipkumar, Kadbane (2025) Effect of sourdough on the nutritional properties of indian flatbread (chapatti). Masters thesis, Central Food Technological Research Institute.

Sandesh Suresh, Karkal and Akil Salim, Jamadar and Tanaji Kudre, G. (2025) Engine performance, combustion and emission studies of calcined chicken eggshell catalyzed marine fish waste oil biodiesel and their blends. Journal of Environmental Science and Pollution Research, 32. pp. 6589-6603.

Sandra, Saseendran (2025) PCR confirmation of pCAMBIA - dhVAN and transferring to Agrobacterium tumefaciens. [Student Project Report] (Submitted)

Sandra Nair, S. (2025) Exploring Non-Traditional Bacterial Isolates From A Fermented Source: Functional Profiling for Probiotic Use. [Student Project Report] (Submitted)

Sanjay, Kottekad and Usharani, Dandamudi (2025) Phytochemical Analysis of Triphala Extract, In Vitro and In Silico Evaluation of Pancreatic Lipase Inhibition for Obesity Management. Journal of Plant Foods for Human Nutrition, 80. pp. 1-11.

Sanju, Kumari (2025) Production of lipid using grain processed waste in Monascus purpureus. [Student Project Report] (Submitted)

Sanya Hazel, Soans and Muzaffar Jahangir, Chonche and Kunal, Sharan and Asha, Srinivasan and Ann Catherine, Archer (2025) Apoptotic and anti-inflammatory effect of nisin-loaded sodium alginate-gum arabic nanoparticles against colon cancer cells. International Journal of Biological Macromolecules, 305. pp. 1-13.

Sarita, Gupta (2025) Characterization of Finger Millet Bioactive Peptides derived through Lactobacillus helveticus mediated Solid -State fermentation for Antioxidant and DPP4 inhibitory activity. [Student Project Report] (Submitted)

Saswat, Tripathy (2025) mRNA profiling of epididymal adipose tissue of dio-c57bl/6 mice. [Student Project Report] (Submitted)

Sathvika Valli, V. (2025) Formulation and physico-chemical characterization of high-protein cookies using groundnut seed cake. [Student Project Report] (Submitted)

Satyabhama Yadav, M. (2025) Waste valorization of cruciferous vegetables. [Student Project Report] (Submitted)

Savinaya, K. (2025) Pomegranate peel pectin extraction using chimeric enzymes: Application in the development of probiotic and anthocyanin-rich extract-based films. [Student Project Report] (Submitted)

Savitha Sangami, K. (2025) Gelatinisation behaviour of turmeric starch in different processing conditions. [Student Project Report] (Submitted)

Savya, Suresh (2025) Evaluation of efficacy of silica powder against Tribolium castaneum (Herbst) in Oats (Avena sativa L.) and Rava. [Student Project Report] (Submitted)

Seema, Mudhol and Muthukumar Serva, Peddha (2025) Piperine-­Loaded Sodium Caseinate Nanoglobules Delivered Transdermally Through Microneedle Patch for Improved Bioavailability at Adipose Tissue. Journal of Applied Polymer Science, 142. e56499.

Selvanayaki, M. (2025) Development of new class tapioca starch based bio adhesives for kraft paper based packaging materials. [Student Project Report] (Submitted)

Shaikh Arfat, Khalik (2025) Comparative assessment of isomeric antioxidant flavonols on hepatic stellate cell activation. [Student Project Report] (Submitted)

Shalini, V. H. (2025) Assessment of antimicrobial peptides produced from bacillus licheniformis against chicken meat contamination. [Student Project Report] (Submitted)

Shama Sharal Cunha, D (2025) Studies on BOD, COD, and turbidity reduction efficiency of nanoadsorbent for sugar mill effluent treatment. [Student Project Report] (Submitted)

Shanila, A. (2025) Effect of fermentation on nutritional parameters of fermented millet beverage by lactic acid bacterial isolates. [Student Project Report] (Submitted)

Sharath, S. J. (2025) Product development of mature coconut water-based energy drink. Masters thesis, Central Food Technological Research Institute.

Sharmitha, A. (2025) Separation of pigment from talaromyces purpureogenus cfrm-02. [Student Project Report] (Submitted)

Shashideep, T. S. (2025) Biological evaluation of coffee furanone for the Management of insect pests and pathogens in stored grains. [Student Project Report] (Submitted)

Sheetal, S. (2025) Study of Co-cultivation of Streptomyces species and their antimicrobial leads. [Student Project Report] (Submitted)

Shifana, P. B. (2025) Enrichment of nutritional value of coffee through folic acid. [Student Project Report] (Submitted)

Shiva Kumar, K. B. (2025) Investigating the role of hepatic PCSK9 in polycystic ovary syndrome rats. [Student Project Report] (Submitted)

Shivani, Goel (2025) Understanding the molecular biology domain: learning the techniques and reviewing their integration into nutrition research. [Student Project Report] (Submitted)

Shravani, Mariguddi (2025) Production and characterization of lasso peptides from Bacillus licheniformis. [Student Project Report] (Submitted)

Shrayash Shavanav, L. K. (2025) Effect of Yeast-Induced Fermentation on the Nutritional Status of Processed Little Millet. [Student Project Report] (Submitted)

Shree Raksha, Srinivasu and Gnanesh Kumar Belur, Shivappa and Subba Rao Madhunapantula, V and Sachin Eligar, M. (2025) Growth inhibition and apoptosis induction in hepatocellular carcinoma cells by partially purified nutraceutical proteins from quinoa bran. Journal of Food Bioscience, 66. pp. 1-12.

Shree Vani, S. (2025) Application of Aloe vera extract, Basil mucilage (natural hydrocolloids) to extend the shelf life of tomato (Solanum lycopersicum L). [Student Project Report] (Submitted)

Shreshnitha, Pasunoori (2025) Role of monoacylglycerol lipase (MagL) in pearl millet (Pennisetum glaucum) seed germination. [Student Project Report] (Submitted)

Shreya Hambirrao, Kalbhor (2025) Physicochemical properties of papaya nectar. [Student Project Report] (Submitted)

Shreyas, N. (2025) Purification of secretory immunoglobulin M (sIgM) from buffalo colostrum. [Student Project Report] (Submitted)

Shubham, Mangave (2025) Protein quality of buckwheat and its characterization. [Student Project Report] (Submitted)

Shubhra, Maurya (2025) Development of a whey-based energy drink using thermal process. Masters thesis, Central Food Technological Research Institute.

Shwetha, P. (2025) Production optimization and characterization of antioxidant and hypolipidemic protein hydrolysate from Deccan mahseer (Tor khudree). [Student Project Report] (Submitted)

Siddaraju, Anusha and Pradeep Singh, Negi (2025) Processing of silkworm (Bombyx mori) pupae waste and mealworm (Tenebrio molitor) larvae: Chemical characterization of extracts rich in anti‑oxidant, anti‑diabetic, and anti‑obesity activity. Journal of Biomass Conversion and Biorefinery. pp. 1-16.

Siddaraju, Anushaa and Pradeep Singh, Negi (2025) Aqueous extracts and protein concentrate of Tenebrio molitor prolong the lifespan of Caenorhabditis elegans under environmental stress conditions. Journal of the Science of Food and Agriculture, 105. pp. 5040-5051. ISSN 0022-5142

Siddhant Pradeep, Mote (2025) Use of different types of plant-based binders for developing meat analogue. [Student Project Report] (Submitted)

Siddharth, Tokshiya (2025) Strain engineering of Saccharomyces cerevisiae for starch assimilation. [Student Project Report] (Submitted)

Siddhesh Pradeep, Mote (2025) Development and characterization of PVA/SiO₂/wintergreen oil films for insecticidal application. [Student Project Report] (Submitted)

Sinan Karim, A. (2025) Isolation and Identification of agarolytic bacteria from Marine Source and Production and Partial Purification of Agarase. [Student Project Report] (Submitted)

Sinchana, H. B. (2025) Extraction, characterization and optimization of plant bio actives: Implications on Hyperglycemia. [Student Project Report] (Submitted)

Sinchana Raj, N. (2025) Nutraceutical characterization and biological activity of Tamarind (Tamarindus indica) seed husk and decorticated seed. [Student Project Report] (Submitted)

Sini, Joseph (2025) Chemical analysis of food additives in fruit and vegetable products as per fssai regulations. [Student Project Report] (Submitted)

Sivaprasad, M. R. (2025) Prebiotic Beverages from Fruits and Vegetables. [Student Project Report] (Submitted)

Smitha Shankar, M. R. (2025) Metabolic and Biochemical Responses of Arthrospira Platensis (Spirulina) to Organic Nitrogen: An RSM-Guided Optimization Study. [Student Project Report] (Submitted)

Smrithy Gabria, P. J. (2025) Effect of triacetin on the development of Hydroxyethyl cellulose films for food Packaging. [Student Project Report] (Submitted)

Sneha, K. (2025) Western blot analysis of liver tissue to study lipid metabolism related genes in DIO- C57BL/6 mice. [Student Project Report] (Submitted)

Sneha, M. (2025) Understanding basic tools of molecular biology. [Student Project Report] (Submitted)

Snehal, Kundu (2025) Thermal process validation of ready-to-eat food pouches in static retorts. [Student Project Report] (Submitted)

Snehal, Mahajan and Ashwin, Kumar and Jyotsna, Rajiv and Aashitosh Inamdar, A. and Suresh Sakhare, D. (2025) Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base. Journal of Food Science and Technology. pp. 1-10.

Somaraja, H. (2025) Development of Natural Salsa Dip. [Student Project Report] (Submitted)

Sonal, Tiwari and Jayashree, Rout and Sarada, R. and Pradeep Kumar, Agarwal and Vikas Singh, Chauhan (2025) A mixed white: red light regime leads to enhanced biomass and lipid production in an indigenous phycobiont Trebouxia corticola in a flat panel photobioreactor. Journal of Biocatalysis and Agricultural Biotechnology, 67. pp. 1-17.

Sonika Sriparna, M. S. (2025) 2-Methyl tetrahydrofuran as an excellent alternative bio-based solvent for extractions of curcuminoids from turmeric (Curcuma longa). [Student Project Report] (Submitted)

Sougrakpam, Sonia and Ganesan, R. and Rajashekar, Y. (2025) A new species of Artemisia L. Sect. Artemisia (Asteraceae) from Manipur state, North East India. Journal of Genetic Resources and Crop Evolution. pp. 1-14.

Soujanya, K. V. and Jayadeep, A. (2025) Influence of extrusion on the physicochemical properties, proximate composition, phenolic profile and antioxidant activity of finger millet seed coat and endosperm rich fractions. Journal of Food Measurement and Characterization, 19. pp. 1262-1273.

Soundaram, Rajendran and Yashaswini, Jayaram and Janakiraman, Narayanan and Gopinath Sundaram, M. (2025) Nanocarrier potential of small cardamom-derived exosome-like nanovesicles for the delivery of appetite-enhancing peptide, Ghrelin. Journal of Food Bioscience, 69. pp. 1-11.

Spandana Prasad, V. (2025) Oxygen scavenger based - active packaging for enhancing shelf life of the food product. [Student Project Report] (Submitted)

Spoorthy, M. (2025) Development of ready-to-eat goan curry and its shelf-life study employing thermal treatment. [Student Project Report] (Submitted)

Sree Mansi, R. (2025) Studies on oxidative disinfection method for grains to reduce microbial contamination. [Student Project Report] (Submitted)

Sree Nivetha, B. B. and Madanagopalan, Saravanan and Pinchu Elizabath, Thomas and Vijayaraj, P. and Prabhasankar, P. (2025) Development of chitosan based oleogel using emulsion template approach:Characterization and application as fat-replacer in cookies. International Journal of Biological Macromolecules, 292. pp. 1-14.

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Development of novel process for production of high-protein soybean semolina and its functionality. Food Research International, 203. pp. 1-11.

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions. Journal of Food Chemistry, 485. pp. 1-9.

Sreedevi, K. J. (2025) Functional and Prebiotic properties of Oligosaccharides Extracted from Coffee Husk. [Student Project Report] (Submitted)

Sreelakshmi, Harikrishnan (2025) Pesticide residue in ready-to eat foods: comprehensive multi-residue profiling and risk assessment by GC and LC-MS/MS. [Student Project Report] (Submitted)

Sreeram Peringattu, Kalarikkal and Meghana Kumar, N. and Soundaram, Rajendran and Jahnavi, Ravilla and Janakiraman, Narayanan and Gopinath Sundaram, M. and Cathrine, M. S. B. (2025) Natural plant-derived nanovesicles for effective psoriasis therapy via dual modulation of IL-17 and NRF2 pathway. Journal of iScience, 28. pp. 1-23.

Sreya, Pradeep (2025) Studies on biofortification of wheatgrass and its value addition. [Student Project Report] (Submitted)

Sri Vidya, V. (2025) Effect of different cooking mediums on nutritional and textural properties of rice. [Student Project Report] (Submitted)

Srinivasulu, Korra and Ms, Madhurya and Sandeep Kumar, T. and Annadanam, V. and Sesha Sainath, P. S. and Keshava, Murthy and Jeevan Prasad, Reddy (2025) Extension of shelf-life of mangoes using PLA-cardanol-amine functionalized graphene active films. International Journal of Biological Macromolecules, 297. p. 139849.

Srujana Shashwathi, K. (2025) Effect of Heat and UV-C Treatment on the Physicochemical, Microbial, and Sensory Characteristics of Paneer. [Student Project Report] (Submitted)

Sruthi, P. and Madhava Naidu, M. (2025) Valorization of Cashew Nut (Anacardium occidentale L.) Testa as a Source of Phenolic Compounds with α-Glucosidase and α-Amylase Inhibitory Properties. Journal of Waste and Biomass Valorization. pp. 1-13.

Steji, Raphel and Prakash, M. Halami (2025) Bioactive compounds from food-grade Bacillus. Journal of the Science of Food and Agriculture, 105 (8). pp. 4085-4095. ISSN 0022-5142

Sthuthi Shagrithaya, R. (2025) Arbinoxylan from Plantago ovata froskk., Extraction and characterization. [Student Project Report] (Submitted)

Subhash, S. (2025) Investigating the effect of Nobiletin and Tangeretin on Tau Acetylation-mediated Mitochondrial Dynamics in SHSY5Y neuronal cells. [Student Project Report] (Submitted)

Sudharshanam Lakshmi, Chandana (2025) Studies on the potentiality of probiotic-enriched barnyard millet kheer mix. [Student Project Report] (Submitted)

Sufiya, Shariff (2025) Screening and isolation of phosphorus solubilizing bacteria from marine samples. [Student Project Report] (Submitted)

Suhas, B. M. (2025) Development of silver and cerium oxide nanoparticles incorporated Pullulan/Pectin based nanocomposite films for active packaging. [Student Project Report] (Submitted)

Sunil Kumar, B. T. and Jeevan Prasad, Reddy and Vanajakshi, V. and Akshay Dasalkar, H. and Sudheer Kumar, Yannam and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2025) Development and characterization of carrageenan-based antibacterial films incorporated with natural melanin pigment from niger seed hulls (Guizotia abyssinica) and their efficacy to enhance the shelf-life of strawberries. Food Control, 174. pp. 1-11.

Sunil Kumar, B.T. and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2025) Isolation, purification, and physio-chemical characterization of melanin pigment from nigerseed hulls (Guizotia abyssinica). Preparative Biochemistry & Biotechnology, 55 (2). pp. 141-149.

Supreeth, B. (2025) Studies of secondary metabolites produced by soil borne Streptomycetes spp., isolated from Western Ghats. [Student Project Report] (Submitted)

Sushmita, Padma (2025) Analysis and quality characteristics of roasted Arecanut (Areca catechu Linn.). Masters thesis, Central Food Technological Research Institute.

Suvechha, Mandal (2025) Nutraceutical characterisation and biological activity of l.conferta leaves. [Student Project Report] (Submitted)

Swamy Gowda, M. R. and Soundarya, D. and Channayya, Hiremath and Nandini Shetty, P. (2025) Assessing genetic diversity of indigenous turmeric (Curcuma longa L.) through inter‑simple sequence repeat (ISSR) markers. Genetic Resources and Crop Evolution, 72. pp. 2413-2423.

Swati, Agarwal (2025) Improving the flavor adsorption properties of commercial pea protein isolate using non-thermal treatments. [Student Project Report] (Submitted)

Swetha, M. (2025) Quantification and optimization of gaba production from lactic acid bacterial isolates of traditional fermented food. [Student Project Report] (Submitted)

Tandel Tirth, Dharmesh (2025) Development of nutritious crumpet: formulation, processing & quality evaluation. [Student Project Report] (Submitted)

Tejashree, M. (2025) Quality evaluation of food additives in bakery products and sweets. [Student Project Report] (Submitted)

Tejaswini, S. G. (2025) Studies on characterization of recombinant FTase. [Student Project Report] (Submitted)

Theertha, D. P. and Suresh Sakhare, D. (2025) Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum. Journal of Cereal Chemistry, 102. pp. 641-652.

Thenmozhi, D. (2025) Evaluation of In Vitro Antioxidant and Anticancer Properties of Beet Greens. [Student Project Report] (Submitted)

Thotapelly, Sumalatha (2025) To study the physicochemical, antioxidants, and functional properties of health mix by drum drying process. [Student Project Report] (Submitted)

Thushara, Mudoor (2025) Evaluation of Functional Probiotic Properties in Bacterial Isolates from Food Sources. [Student Project Report] (Submitted)

Tirtha Umesh, Prabhale (2025) Intermediate Moisture Product (IM-P) from beetroot juice and its quality evaluation. [Student Project Report] (Submitted)

Umesh Omprakash, Jaiswal (2025) Extraction and fractionation of total lipids of garcinia cambogia fruit rind and its fatty acid profile. [Student Project Report] (Submitted)

Utkala, Y. (2025) Integrated quality evaluation of whole milk powder: physicochemical properties, GC-FAME lipid analysis, HPLC detection of foreign and aflatoxin M1 analysis. [Student Project Report] (Submitted)

Utsedh Singh, Baghel (2025) Microbial analysis of sourdough. [Student Project Report] (Submitted)

Uttam, G. (2025) Studies on the anti-inflammatory properties of Omega-3-rich chia seed oil and its value addition. [Student Project Report] (Submitted)

Vadlakonda Asmitha, Chawla (2025) Cooking and textural properties of traditional rice varieties. [Student Project Report] (Submitted)

Vaishali, M. (2025) Purification of RecA protein from foodborne pathogen listeria monocytogenes. [Student Project Report] (Submitted)

Vaishnavi, P. (2025) Antibacterial effect of limnophila conferta leaf extract. [Student Project Report] (Submitted)

Vancha, Nandini (2025) Blueberry-derived extracellular vesicles facilitate intracellular sesamol delivery and modulate redox homeostasis in non-small cell lung carcinoma. [Student Project Report] (Submitted)

Vandana, Padmanabhan and Giridhar, Parvatam (2025) Seed oils of Clitoria ternatea L. – Source of bioactives with in vitro anti-inflammatory and antioxidant potential with nutrient-rich defatted meal. Journal of Food and Humanity, 4. pp. 1-10.

Vani, Vijay and Madan Kumar, Perumal (2025) Morin, a Polypharmacological Marvel: Unveiling its versatility and recent advances in bioavailability enhancement. Food Bioscience, 65. pp. 1-13.

Varda, N. A (2025) Effect of GABA as a Novel Nitrogen Source on Growth and Metabolic Profiling of Dunaliella salina: A Response Surface Methodology Approach Using Central Composite Design. [Student Project Report] (Submitted)

Varsha, N. (2025) Characterization of an oligosaccharide from Indian chickweed. [Student Project Report] (Submitted)

Varshini, K. R. (2025) Modulation of oxidative stress and gut microbiota in Drosophila melanogaster using Low Molecular Weight Chitosan (LMWC). [Student Project Report] (Submitted)

Varun, S. A. (2025) Development and evaluation of cold pressed multi-source edible oil: providing scientific basis for establishing fssai guidelines. [Student Project Report] (Submitted)

Varun, N. (2025) Extraction and removal of arecoline from arecanut (areca catechu l.) by chromatographic methods and analysis. [Student Project Report] (Submitted)

Veena, Viswappan (2025) Design and evaluation of 3, 3’-diindolylmethane patches for complementary treatment for breast cancer. [Student Project Report] (Submitted)

Veeranna, Hitlamani and Ram Prasad Naik, K. and Aashitosh Inamdar, A. (2025) Wheat starch modification by hydrothermal treatment combined with spray drying: physicochemical characterization and impact on bread-making. Journal of Food Measurement and Characterization. pp. 1-15.

Vellyott Poovakuzhiyil, Sreelakshmi and Ezhilvendan, S. and Pradeep Singh, Negi (2025) Cold plasma treatment for decontamination of pesticide residues and preservation of spinach leaves. Postharvest Biology and Technology, 220. pp. 1-8.

Venkat, Prashanth and Arun Kumar, Devarajan and Madan Kumar, Perumal (2025) Morin attenuates high-fat diet induced inflammation and enhances the Akkermansiaceae richness in the gut of C57BL/6J mice. Food Bioscience, 66. pp. 1-11.

Venkataraman, J. (2025) Production and purification of recombinant phytase enzyme. [Student Project Report] (Submitted)

Veta Tharuna, Sree (2025) Identification and quantification of vitamin A in fortified oils. [Student Project Report] (Submitted)

Vidhyashree, S. D. (2025) Analysis of prebiotic effect of dietary fibre from banana inflorescence. [Student Project Report] (Submitted)

Vidyashree, S. D. (2025) Study on the effect of enzymatic treatment on black pepper (pepper nigrum) for piperine extraction using greener approaches. [Student Project Report] (Submitted)

Vignesh, K. (2025) Development of probiotic fermented beverage. Masters thesis, Central Food Technological Research Institute.

Vijay, Devadasu and Asha, Martin (2025) Comprehensive assessment of the nutritional, phytochemical, and volatile components present in the roots of Asparagus racemosus, an underutilized plant for food applications. Journal of Food Bioscience, 68. pp. 1-11.

Vijay Laxmi, Biswal and Bevahalli Srinivasappa, Yashwanth and Pushpa Srinivas, Murthy (2025) Dietary enhancement of coffee with folic acid: A nutritional approach. Journal of Food Chemistry, 488. pp. 1-15.

Vijayendra, S. V. N. and Sridhar, R. and Madhusudhan, D. and Jyothirmayi, T. (2025) Fermented Foods: The Mine of Functional Compounds. In: Functional compounds and foods of plant origin. Apple Academic Press, New York, pp. 1-526. ISBN 9781003640042

Vijnana, Vishu (2025) Enhancing the nutritional profile of jaggery through mineral fortification. [Student Project Report] (Submitted)

Vindhyasini Singh, Sidar (2025) Investigating the effects of fumonisin B1-induced Neurotoxicity and the therapeutic potential of native and nanoformulated compounds in Zebrafish. [Student Project Report] (Submitted)

Vishnu, Kurup (2025) From Liquid to Powder: Formulation and Characterization of Honey Powder. [Student Project Report] (Submitted)

Vishnupriya, V. (2025) Enzymatic synthesis of chitooligosaccharide and chitooligosaccharide-gold nanoparticles and their characterisations. [Student Project Report] (Submitted)

Vivek, S. C. (2025) Characterization of an underutilized tuber for potential food applications. [Student Project Report] (Submitted)

Vyshali, Keremane and Hamsavi, Kamala and Prakash, Halami and Ramaprasad, Talahalli (2025) Lactobacillus fermentum MCC2760 attenuates neurobehavioral alterations induced by oxidized oils in rats. Metabolic Brain Disease, 40 (75).

Yashi, Srivastava and Ankit, Awasthi and Jatindra Kumar, Sahu and Twinkle, Kesharwani (2025) A Comprehensive Review on Plant‑Originated Versatile Gels: Mechanism, Characterization, and Applications. Food and Bioprocess Technology, 18. pp. 2236-2268.

Yashwanth, B. S. and Vijay Laxmi, Biswal and Suhas, R. and Sachin Chaudhari, R. and Naveen, J. and Pushpa Murthy, S. (2025) Fortification of coffee with iron compounds to enhance its micronutrient profile. Journal of Food Chemistry, 489. pp. 1-9.

Yedla, Madhuri (2025) Analytical profiling of areca nut & exploration of alternate uses. [Student Project Report] (Submitted)