Items where Subject is "600 Technology > 08 Food technology > 16 Nutritive value"

A

Abdullabhai, V. R. (1974) Nutritive value and food uses of pearl millet. Masters thesis, Central Food Technological Research Institute.

Abin Jacob , Mathew (2012) Study of Probiotic Lactic Acid Bacteria for Beneficial Properties. [Student Project Report] (Submitted)

Achutamurthy, P. N. and Meena Rao, J. and Kadkol, S. B. and Krishnamurthy, K. S. and Rao, M. B. K. and Sathyanarayana, M. N. and Thackare, R. D. (1965) Nutritive value of some Indian foodstuffs. Indian Journal of Medical Research, 53. pp. 259-268.

Adithya, K. S. (2021) Fortification of Rice with Micronutrients: Iron and Folic acid. [Student Project Report] (Submitted)

Aditya Rao, S. J. (2020) Lychee Fruit: The Good, the Bad and the Ugly. Science Reporter. pp. 30-31.

Ahmed, H.A (2006) Micronutrients In Cereal Based Products. [Student Project Report]

Ahmed, Hakim Asrar (2007) Evaluation of Methods for the Estimation of Water Soluble Vitamin (Thiamine) in Cereal Based Foods. [Student Project Report]

Aiswarya, M. Nair (2017) Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Alaburu, Umesha (2019) Development and Fortification of Lime Jelly Candy with Mushroom Powder and Ragi Flour as a Source of Micronutrients (Vitamin D and Calcium). [Student Project Report] (Submitted)

Amal, Mani (2018) Quality Characteristics of Beta-Carotene Fortified Rice from Different Technological Interventions. [Student Project Report] (Submitted)

Amin, H. D. and Bhatia, B. S. (1962) Studies on dehydration of some tropical fruits. Part V. Nutritive value of product. Food Science, 11. pp. 85-87.

Amrita, Ray (2022) Fractionation of Quinoa (Chenopodium quinoa) Using Roller Milling for Their Nutritional Utilization in Food Product Development. Doctoral thesis, Central Food Technological Research Institute.

Anand, Prakash (2012) Nutritional and Biofunctional properties of West Indian Cherry (Malpighia punicifolia L.). [Student Project Report] (Submitted)

Ananthachar, T. K. and Desikachar, H. S. R. (1962) Effect of fermentation on the nutritive value of idli. Journal of Scientific and Industrial Research, 21C. pp. 191-192.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritional studies on isolated groundnut protein. Indian Oilseeds Journal, 3 (2). pp. 100-104.

Anantharaman, K. and Subramanian, N. and Gopalan, K. K. and Bhatia, D. S. (1960) Nutritional evaluation of vegetable protein isolates and their formulations. Proceedings of the symposium on Proteins, Mysore. pp. 363-368.

Anil, Sathe (1987) Germination, its effect on nutritive and cooking quality. Masters thesis, Central Food Technological Reseach Institution.

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

Anjali, M. (2017) Nutritional Evaluation of Millet – Chickpea Composite Flours: Preparation and Quality Attributes of Composite Flour – Based Snack Bar. [Student Project Report] (Submitted)

Anjum, Khanam and Kalpana, Platel (2016) Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same. Food Chemistry, 194. pp. 1293-1299.

Anjum, Khanam and Kalpana, Platel (2019) Bioavailability and Bioactivity of Selenium from Wheat (Triticum aestivum), Maize (Zea mays), and Pearl Millet (Pennisetum glaucum), in Selenium-Deficient Rats. Journal of Agricultural and Food Chemistry, 67. pp. 6366-6376. ISSN 0021-8561

Anjum, Khanam and Rashmi Kumkum , ChikkeGowda and Bhagya, Swamylingappa (2013) Functional and nutritional evaluation of supplementary food formulations. Journal of Food Science and Technology, 50 (2). pp. 309-316. ISSN 0022-1155

Anjum, Khanam (2008) Bioavailability of Iron, Calcium and Zinc in Supplementary Food Formulations. [Student Project Report]

Ann Mary, Paul (2018) Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout. [Student Project Report] (Submitted)

Anuja Dev, M.V. (2015) Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

Anuradha, S. (2009) Effect of Fortification of Iron on Quality of Nutrient Supplements. [Student Project Report]

Anusuya Devi, M. (1982) Biochemical and nutritional studies on algal proteins. Doctoral thesis, Central Food Technological Research Institute.

Apurva, B.S (2008) Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) Wine. [Student Project Report]

Aruna, G. (2012) Studies on the Bioavailability and Bioactivity of Lutein and its Metabolites. PhD thesis, University of Mysore.

Arunkumar, R. and Harish Prashanth, K. V. and Baskaran, V. (2013) Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo. Food Chemistry, 141 (1). pp. 327-337. ISSN 0308-8146

Arunkumar, R. and Mamatha, Bangera Sheshappa and Baskaran, V. (2014) Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food. Journal of Dietary Supplements, 11 (2). pp. 131-144.

Asha, S. A. (2017) Comparative Nutritive Study Of Yava And Godhuma Rotika. [Student Project Report] (Submitted)

Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438

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

Aswathy, V. V. (2022) A Study on the Effect of Germination on The Functional and Nutritional Properties of Buckwheat. [Student Project Report] (Submitted)

B

Bai, R. G. and Prabha, T. N. and Rao, T. N. R. and Sreedhara, V. P. and Sreedhara, N. (1975) Studies on tempeh. I. Processing and nutritional evaluation of tempeh from a mixture of soybean and groundnut. Journal of Food Science and Technology, India, 12 (3). 135-138, 22 ref..

Bains, G. S. (1953) Effect of commercial fertilizers and green manure on yield and nutritive value of wheat. II. Nutritive value with respect to general composition, thiamine, nicotinic acid and the biological value of. Cereal Chemistry, 30. pp. 139-145.

Bains, G. S. and Bhatia, D. S. and Subramanyan, V. (1956) Studies on the Nutritive Value of Diets Supplemented with the Galactomannan Mucilage of the Seeds of Caesalpinia Pulcherrima, Linn. Journal of the Indian Chemical Society-Industry and News, 19 (2). pp. 103-109.

Bains, G. S. and Venkat Rao, S. and Bhatia, D. S. and Subramanyan, V. (1964) Effect of lysine and milk protein supplements on the protein efficiency ratio of wheat macaroni. British Journal of Nutrition, 18. pp. 241-244.

Balbir, S. Yadav (1974) Nutritive evaluation of petroleum yeast. [Student Project Report] (Submitted)

Balbir, S. Yadav (1973) Single-cell protein. [Student Project Report] (Submitted)

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

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

Bano, Z. and Srinivasan, K. S. and Singh, N. S. (1971) Essential amino acid composition of the proteins of a mushroom (Volvariella displasia). Journal of Food Science and Technology, 8 (4). 180-182, 18 ref..

Bano, Z. and Rajarathnam, S. (1988) Pleurotus mushrooms. II. Chemical composition, nutritional value, post-harvest physiology, preservation and role as human food. CRC Critical Reviews in Food Science and Nutrition, 27 (2). pp. 87-158. ISSN 0099-0248

Basappa, S. C. and Somashekar, D. and Renu, Agrawal and Suma, K. and Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48 (5). 313-319, 23 ref..

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

Begum, K. and Umapathy, K. P. and Daniel, V. A. and Swaminathan, M. and Padma Umapathy, K. (1989) Effect of partial replacement of cereal in rice and ragi diets by jack fruit seed flour on the nutritive value of diets. Indian Journal of Nutrition and Dietetics, 26 (5). pp. 141-143.

Bhagavan, H. N. and Rao, M. V. L. and Srinivasan, M. (1960) Influence of dietary protein levels on the vitamin C status of the rat. Proceedings of the Symposium on Proteins, Mysore, August. pp. 129-132.

Bhagya, S. and Shamanthaka Sastry, M. C. (2003) Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour. Lebensmittel Wissenschaft und Technologie, 36 (7). pp. 703-708.

Bhaskar, G. Y. S. (2018) A Nutritional Study on Concept Of Samskara with Special Reference to Shakam Nisneha Siddam Varjyam Yaccha Aparisrutam. [Student Project Report] (Submitted)

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Composition and Nutritive Value Of Jack Fruit. The Indian Journal of Agricultural Science, 25 (4). pp. 303-306.

Bhatia, I. S. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.

Bhatnagar, A. S. (2005) Nutraceuticals in Sesame Seed and Oil. [Student Project Report]

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry, 49 (1). 1-9, 34 ref..

Bhavna, R. (2009) Stability of Microencapsulated Iron Compounds. [Student Project Report]

Bhavyashree, S.H. and Jamuna, Prakash and Kalpana, Platel and Srinivasan, K. (2009) Bioaccessibility of minerals from cereal-based composite meals and ready-to-eat foods. Journal of Food Science and Technology, 46 (5). pp. 431-435. ISSN 0022-1155

Bhumika, Tripathi and Kalpana, Platel (2013) Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron. LWT - Food Science and Technology (50 ). pp. 220-225. ISSN 0023-6438

Bhumika, Tripathi and Kalpana, Platel and Srinivasan, K. (2012) Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. Journal of Cereal Science, 55. pp. 195-201. ISSN 0733–5210

Bhumika, Tripathi and Kalpana, Platel (2011) Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Food Chemistry, 126. pp. 537-542.

Bhumika, Tripathi and Kalpana, Platel (2010) Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc. Journal of Trace Elements in Medicine and Biology, 24 (1). pp. 46-51.

Bhumika, Tripathi and Ms., Chetana and Kalpana, Platel (2010) Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. jJournal of Trace Elements in Medicine and Biology, 24 (4). pp. 257-262.

Bose, S. M. and Subrahmanyan, V. (1950) A compartive study on metabolism of iso-oleic and saturated acids of hydrogenated groundnut oil by albino rats in relation to age. Annals of Biochemistry and Experimental Medicine, 10 (3-4). pp. 53-64.

Bose, S. M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of tamarind seed. Bulletin of Central Food Technological Research Institute, 3. pp. 67-68.

Brita, Brandtzaeg and Malleshi, N. G. and Svanberg, U. and Desikachar, H. S. R. and Mellander, O. (1981) Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram. Journal of Tropical Pediatrics, 27. pp. 184-189.

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Chandini, S. Kumar and Ganesan, P. and Suresh, P. V. and Bhaskar, N. (2008) Seaweeds as a source of nutritionally beneficial compounds - A review. Journal of Food Science and Technology, 45 (1). pp. 1-13.

Chandrasekhara, H.N and Ramanatham, G. (1987) Studies on high protein in breakfast food based on calcium groundnut proteinate. Journal of Food Science and Technology, 24 (3). pp. 148-149. ISSN 0022-1155

Chandrasekharappa, G. (1979) Nutritional quality of the proteins of blends of wheat and rice with Bengal gram, red gram or black gram. Nutrition Reports International, 19 (3). 401-410, 13 ref..

Chandrashekhara, M. R. and Soma Korula, S. and Indiramma, K. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of a high protein biscuit-like product containing groundnut protein isolate and casein and fortified with calcium salts and vitamins. Food Science, 11. pp. 27-31.

Chandrashekhara, M. R. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Studies on the nutritive value of balanced malt foods. Bulletin of Central Food Technological Research Institute, 6. pp. 1-3.

D

Damian, W. Wamajje (1977) The nutritional value of maize and maize products. [Student Project Report] (Submitted)

Dani, N. P. and Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1966) Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina. Journal of Food Science and Technology (India), 3. pp. 109-110.

Daniel, V. A. and Desai, B. L. M. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The nutritive value of humanized milk food based on buffalo milk and fortified with DL-methionine. Journal of Food Science, 33 (3). 331-34, 17 ref..

Daniel, V. A. and Desai, B. L. M. and Subrahmanya, T. S. R. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The supplementary value of Bengal gram, red gram, soya bean as compared with skim milk powder to poor Indian diets based on ragi, kaffir corn and pearl millet. Journal of Nutrition and Dietetics, 5 (4). p. 283.

Daniel, V. A. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementing with limiting amino acids on the nutritive value of the proteins of low cost balanced food based on blends of cottonseed, peanut and chick pea flours and kaffir corn (@Sorg. Plant Foods for Human Nutrition, 2 (1). pp. 1-6.

Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. II. The effect of supplementing kaffir corn and pearl millet and diets based on them with L-lysine and DL-methionine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 2. pp. 134-137.

Daniel, V. A. and Leela, R. and Venkat Rao, S. and Hariharan, K. and Indiramma, K. and Swaminathan, M. and Parpia, H. A. B. (1964) Mutual and amino acid supplementation. II. Nutritive value of protein blends of wheat, groundnut, soybean, Bengal gram, sesame, and skim milk powder, fortified with limiting essential amino acids. Journal of Nutrition and Dietetics, 1. pp. 293-296.

Daniel, V. A. and Narayanaswamy, D. and Desai, B. L. M. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1970) Supplementary value of varying levels of red gram (Cajanus cajan) to poor diets based on rice and ragi. Indian Journal of Nutrition and Dietetics, 7 (6). 358-362, 12 ref..

Dattatreya, G. (2018) Characterization of Indigenous Strains of Cyanobacteria and Studying the Effect of Different Additives on Physico-Chemical and Nutritional Profile of Spirulina sp. [Student Project Report] (Submitted)

Dayananda, C. and Sarada, R. and Shamala, T. R. and Ravishankar, G. A. (2006) Influence of Nitrogen Sources on Growth, Hydrocarbon and Fatty Acid Production by <i>Botryococcus braunii</i>. Asian Journal of Plant Sciences, 5 (5). pp. 799-804.

Debashree, Roy (2013) Fractionation of Foxtail Millet into Different Biocomponent Enriched Portions and Evaluation of their Nutritional Characteristics. [Student Project Report] (Submitted)

Deeksha, S. Shetty (2016) Bioaccessibility & Bioavailability of nutrients and minerals from processed product. Masters thesis, University of Mysuru.

Deepa, C. and Vasudeva, Singh (2010) Shelling, milling, nutritional and functional properties of selected rice varieties. Oryza, 47 (2). pp. 110-117.

Deepa, G. and Vasudeva, Singh and Akhilender Naidu, K. (2008) Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara. Food Chemistry, 106 (1). pp. 165-171.

Deepa, K. (2008) Nutrient Composition of Chekurmanis Leaves at Different Stages of Maturity. [Student Project Report]

Dennis Anthony, Neelam (2007) Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat. [Student Project Report]

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80.

Desikachar, H. S. R. (1956) Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling. Cereal Chemistry, 33. pp. 320-323.

Devaraju, S.K. (2010) Effect of Enzymatic Hydrolysis on Dialysabilty of Extrinsic and Intrinsic Minerals in Soya and Casein. [Student Project Report]

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Dhivya, B (2007) Nutritional and Therapeutic values of Ginger wine using different strains of Yeast. [Student Project Report]

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.

Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1964) Studies on a processed protein food based on a blend of groundnut flour and full-fat soy flour fortified with essential amino acids, vitamins and minerals. IV. Effect of supplementary protein food. Journal of Nutrition and Dietetics, 1. pp. 87-90.

Doraiswamy, T. R. and Rama Rao, G. and Desikachar, H. S. R. and Swaminathan, M. and Subrahmanyan, V. (1961) Effect of feeding calcium enriched common salt on growth, nutritional status and calcium balance in school children. Journal of Scientific and Industrial Research, 20C. pp. 103-104.

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Ezeagu, I. E. and Lalitha, R. Gowda (2006) Protein extractability, fractionation and amino acid composition of some leguminous seeds found in Nigeria. Journal of Food Biochemistry, 30 (1). pp. 1-11.

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Fayaz, Mohamed and Namitha, K. K. and Chidambara Murthy, K. N. and Mahadevaswamy, M. and Sarada, R. and Khanam, Salma and Subba Rao, P. V. and Ravishankar, G. A. (2005) Chemical Composition, Iron Bioavailability, and Antioxidant Activity of Kappaphycus alvarezzi (Doty). Journal of Agricultural and Food Chemistry, 53 (3). pp. 792-797.

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Galla Narsing, Rao and Balaswamy, K. and Prabhakara Rao, P. G. and Dubasi Govardhana, Rao and Sathyanarayana, A. (2011) Nutritional Quality, Fatty Acids, Amino Acids and Functional Characteristics of Bael (Aegle marmelos L.) Seed Protein Concentrate. Journal of Food and Drug Analysis, 19 (4). pp. 528-535.

Ganga, P. Manandhar (1970) Naturally occurring antinutritional factors in major oilseeds : Studies on development of pungency in mustard during processing. Masters thesis, Central Food Technological Research Institute.

Gargi, Upadhayay (2017) Studies on Nutritional Evalution of Sprouted Amaranth and Formulation of Cookies. [Student Project Report] (Submitted)

Gaurav Kant, Pachauri (2014) Enhancement of Nutrients and reduction of anti-nutrients in Moringa leaf biomass by bioprocess techniques. [Student Project Report] (Submitted)

Geethanjali, P. and Om, Prakash and Amarjeet, Kaur and Chauhan, A. S. and Kudachikar, V. B. (2021) Nutritional And Compositional Changes In alpha-Tomatine Rich (Solanum Lycopersicum). Indonesian Food and Nutrition Progress, 18 (1). pp. 16-24.

Getachew Addis, G. and Asfaw, Z. and Singh, V. and Woldu, Z. and Baidu Forson, J. J. and Bhattacharya, S. (2013) Dietary Values of Wild and Semi-Wild Edible Plants in Southern Ethiopia. African Journal of Food Agriculture Nutrition and Development, 13 (2). pp. 7485-7503.

Girija Bai, R. and Ramachandra Rao, T. N. and Prabha, T. N. and Sreedharan, V. P. and Sreedhara, N. (1979) Studies on tempeh. II. Nutritive value of tempeh and its supplementary value to rice diets. Indian Food Packer, 33 (6). 26-33, 23 ref..

Girish, M. P. (2008) Nutritional and Therapeutic properties of Garcinia gummi-gutti Wine. [Student Project Report]

Gopala Krishna, A. G. (2002) Nutritional components of rice bran oil in relation to processing. Lipid Technology, 14 (4). 80-84, 8 ref..

Gopala Krishna, A. G. and Prabhakar, J. V. and Sen, D. P. (1984) Effect of degree of milling on tocopherol content of rice bran. Journal of Food Science and Technology, 21 (4). 222-224, 10 ref..

Gopalakrishnan, M. and Pruthi, J. S. (1977) Nutritional quality of tropical paddy straw mushroom Volvariella volvacea. Indian Food Packer, 31 (5). pp. 14-17.

Gowri, B. S. and Platel, K. and Prakash, J. and Srinivasan, K. (2001) Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses. Nutrition Research, 21 (12). 1483-1492, 15 ref..

Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1955) Studies on the nutritive value of jowar (kaffir corn - Sorghum vulgare). Bulletin of Central Food Technological Research Institute, 4 (6). pp. 133-134.

Gowridevi Rajakumari, S. (1950) Studies on the nutritive value of yeast and soyabean. Masters thesis, Central Food Technological Research Institute.

Gurmukh, Singh. and Singh, N. (1985) Nutritional evaluation of some leaf protein preparations. Indian Journal of Nutrition and Dietetics, 22 (10). 308-312, 8 ref..

H

Hamid Abbas, El Faki (1981) Processing studies on some edible legumes for improved digestibility, nutritive value and consumer acceptance with special reference to chickpea. Doctoral thesis, Central Food Technological Research Institute.

Haridas Rao, P. (1999) Need for fortification of folic acid to wheat flour. India Miller, 30 (3). p. 33.

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1965) The chemical composition and nutritive value of the proteins of hybrid maize. Journal of Nutrition and Dietetics, 2. pp. 125-127.

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Effect of supplementing poor Indian diets based on wheat, rice and ragi with vitamins, minerals and groundnut flour on the nutritive value of the diets as judged by the growth of albino rats. Journal of Nutrition and Dietetics, 4 (1). pp. 56-66.

Hariharan, K. and Rajagopal Rao, D. (1978) Haemagglutinins in triticales. Proceedings of the Indian Academy of Sciences, 87B. pp. 63-66.

Haripriya, C. (2016) Standardisation of Multipurpose Fortified Flour for Targeted People. [Student Project Report] (Submitted)

Harshitha, H. (2022) Effect of Bran Removal on Nutritional and Nutraceutical Properties. [Student Project Report] (Submitted)

Hebina Babu, K. T. (2012) Quality Assessment of Debittered Moringa oleifera seed flour. [Student Project Report] (Submitted)

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

Hemalatha, S (2006) Studies on the bioavailability of micronutrients from Indian foods. PhD thesis, University of Mysore.

Hemalatha, S and Kalpana, Platel and Srinivasan, K. (2007) Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS), 21 (1). pp. 1-7. ISSN 0946-672X

Hemalatha, Sreeramaiah and Platel, Kalpana and Srinivasan, Krishnapura (2005) Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition and Food Research, 49. pp. 950-956.

Hithamani, G. and Srinivasan, K. (2016) Bioaccessibility of Polyphenols from Onion (Allium Cepa) as Influenced by Domestic Heat Processing and Food Acidulants. Indian Journal of Nutrition and Dietetics, 53 (4). pp. 391-404.

I

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Giridhar, P. and Ravishankar, G. A. (2012) Pigment identification, nutritional composition, bioactivity, and in vitro cancer cell cytotoxicity of Rivina humilis L. berries, potential source of betalains. LWT - Food Science and Technology, 47. pp. 315-323.

J

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates. International Journal of Food Sciences and Nutrition, 46 (2). pp. 177-184. ISSN 0963-7486

Jaya, T. V. (1978) Nutritional and biochemical studies of some germinated legumes with particular reference to changes in carbohydrates. Doctoral thesis, Central Food Technological Research Institute.

Jaya, T. V. and Venkataraman, L. V. (1980) Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram. Indian Food Packer, 34 (1). 3-11, 26 ref..

Joglekar Navanit, Vishnupant (1977) Nutritive value of sorghum. [Student Project Report] (Submitted)

Joseph, A. A. and Roy Choudhuri, R. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Amino acid composition and nutritive value of the proteins of different varieties of potato. Food Science, 12. pp. 255-257.

Jyothi Lakshmi, A. and Purnima Kaul, Tiku (2011) Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds. LWT - Food Science and Technology , 44. pp. 1821-1826.

Jyothirmayi, T. and Balaswamy, K. and Walde, S. G. and Rao, D. G. (2002) Proximate and Mineral Composition of some Indian Cultivars of Oats(Avena Species). Indian Journal of Nutrition and Dietetics, 39. pp. 11-16.

K

Kadkol, S. B. and Sreenivasa Murthy, V. and Swaminathan, M. (1954) Nutritive value of the seeds of Panicum miliare (little millet). Bulletin of Central Food Technological Research Institute, 3. pp. 247-248.

Kadkol, S. B. and Sreenivasamurthy, V. and Swaminathan, M. (1954) Nutritive value of the seeds of Paspalum scorbiculatum. Journal of Scientific and Industrial Research, 13B. pp. 744-755.

Kadkol, S. B. and Swaminathan, M. (1955) The nutritive value of Italian millet (Setaria italica). Science and Culture, 20. pp. 340-341.

Kalai Selvi, I. (2020) Tea catecins and preparation of their mineral complexes useful as micronutrient supplements. Doctoral thesis, University of Mysore.

Kalpana, Platel and Srinivasan, K. (2016) Bioavailability of Micronutrients from Plant Foods: An Update. Critical Reviews in Food Science and Nutrition, 56. pp. 1608-1619.

Kalpana, Platel and Srinivasan, K. (2017) Nutritional Profile of Chekurmanis (Sauropus androgynus), A Less Explored Green Leafy Vegetable. The Indian Journal of Nutrition and Dietetics, 54 (3). pp. 243-252.

Kalpana, Platel and Sushma, W. Eipeson and Krishnapura, Srinivasan (2010) Bioaccessible Mineral Content of Malted Finger Millet (Eleusine coracana), Wheat (Triticum aestivum), and Barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry, 58 (13). pp. 8100-8103.

Kalpana, Platel and Srinivasan, K. (2008) All that you eat is not what you really get ! Indian Food Industry. pp. 31-35.

Kalpana Devi, C. (2020) Extraction, Enrichment and Quality Assessment of Albumins and Globulins from Rice Bran. Doctoral thesis, University of Mysore.

Kalpanadevi, C. and Vasudeva, Singh and Subramanian, R. (2018) Influence of milling on the nutritional composition of bran from different rice varieties. Journal of Food Science and Technology, 55 (6). pp. 2259-2269. ISSN 0022-1155

Kamani, Mohammad Hassan and Meera, M. S. (2021) Assessment of black gram milling by-product as a potential source of nutrients. Journal of Food Science and Technology, 58 (10). pp. 3844-3852. ISSN 0022-1155

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Kantha, Joseph. and Narayana Rao, M. and Chandiramani, S. V. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of idli fortified with Indian multipurpose food. Food Science, 8 (3). pp. 81-82.

Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) Studies on the nutritive value of idli fortified with Indian multipurpose food. Journal of Scientific and Industrial Research, 20C. pp. 269-272.

Kantha, Joseph. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The relative value of the proteins of Indian multipurpose food, Bengal gram (Cicer arietinum) and skimed milk powder in meeting the protein requirements of protein-depleted animals. Annals of Biochemistry and Experimental Medicine, 17. pp. 103-106.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) The nutritive value of protein blends having amino-acid composition similar to that of FAO reference protein pattern. Annals of Biochemistry and Experimental Medicine, 20 (9). pp. 243-250.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Nutritive value of Indian multipurpose food. Food Science, 6 (4). pp. 80-83.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Effect of partial replacement of rice in poor rice diet by potato on the nutritive value of the diets. Food Science, 9. pp. 41-43.

Kantharaj Urs, M. and Natarajan, C. P. and Bhatia, D. S. (1955) Mineral nutrients in coffee brew. Journal of Scientific and Industrial Research, 14C. p. 60.

Khamrunissa, Begum and Padma Umapathy, K. and Daniel, V. A. and Swaminathan, M. (1989) Nutritive value of the protein of jack fruit (Artocarpus integrifolia) seed meal and effect of supplementing with methionine and tryptophan or milk proteins. Indian Journal of Nutrition and Dietetics, 26 (3). pp. 68-74.

Korula, S. and Chandrasekhara, M. R. and Nataraja, N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1963) Nutritive value of spray dried protein food based on groundnut protein isolate and skim milk powder. Food Science, 11. pp. 18-21.

Korula, S. and Chandrasekhara, M. R. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of infant food composition based on groundnut protein isolate and skim milk powder. Food Science, 11. pp. 12-15.

Krishnakumari, M. K. and Rajalakshmi, D. and Sreenivasan, V. and Ramasundaram, C. P. (1979) Feeding responses of young and adult albino rats (Rattus norvegicus) to mixed basal diet. Proceedings of the Indian Academy of Science, 88B (5). pp. 367-375.

Krishnamurthy, K. and Baliga, B. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Amino acid composition of sunflower seeds (Helianthus annus) and Cuddapah almonds (Buchanania latifolia). Food Science, 8 (4). pp. 119-120.

Krishnamurthy, K. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1957) Studies on the composition, storage and nutritive value of palm oil. Food Science, 6. pp. 248-252.

Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of coconut and its products. Food Science, 7 (12). pp. 365-370.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of sesame seeds (Sesamum indicum) and its products. Food Science, 8 (9). pp. 316-320.

Krishnamurthy, K. and Seetha, Ganapathy. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours. Food Science, 8. pp. 388-389.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) Nutritive value of the proteins of coconut meal and a low cost protein food containing coconut and groundnut meals and Bengal gram (Cicer arietinum). Food Science, 7. pp. 363-364.

Krishnamurthy, K. and Tasker, P. K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The nutritive value of the proteins of coconut meal and low cost protein food containing coconut and groundnut meals and Bengal gram (@Cicer arietinum@). Annals of Biochemistry and Experimental Medicine, 18. pp. 175-178.

Krishnamurthy, K. and Tasker, P. K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. (1960) Studies on the nutritive value of sesame seeds. Part 1. The amino acid composition of the proteins and the chemical composition of white and black varieties of sesame seed and meal. Annals of Biochemistry and Experimental Medicine, 20 (3). pp. 73-76.

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Krishnaswamy, M. A. and Lahiry, N. L. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. (1965) Nutritional evaluation of fish-potato flakes. Food Technology, 19. pp. 197-200.

Kumar, G. V. and Emilia Verghese, T. and Haridas Rao, P. and Shurpalekar, S. R. (1980) Effect of heat treatment on the nutritive value of wheat germ. Journal of Food Science and Technology, 17 (6). 256-258, 13 ref..

Kumar, Ajay (2006) Dietary Patterns Related to Obesity. [Student Project Report]

Kuppuswamy, S. and Kantha, Joseph. and Narayana Rao, M. and Rama Rao, G. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The nutritive value of the proteins of Indian multipurpose food. Food Science, 6 (4). pp. 86-89.

Kuppuswamy, S. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1959) Nutritive value of crude, refined and hydrogenated cottonseed oil. Indian Journal of Physiology and Allied Sciences. pp. 136-10.

Kurien, P. P. (1967) Distribution of protein, calcium and phosphorus between the husk and endosperm of rajgira seeds @(Amaranthus paniculatus)@. Journal of Nutrition and Dietetics, 4 (2). pp. 153-155.

Kurien, P. P. (1967) Nutritive value of refined ragi (Eleusine coracana) flour. I. Effect of feeding poor diets based on whole, refined and composite ragi flours on the growth and availability of calcium in albino rats. Journal of Nutrition and Dietetics, 4. pp. 96-101.

Kurien, P. P. and Doraiswamy, T. R. (1967) Nutritive Value Of Refined Ragi (Eleusine Coracana) Flour-II Effect of Replacing Cereal in a Poor Diet with Whole or Refined Ragi Flour on the Nutritional Status and Metabolism of Nitrogen, Calcium and Phosphorus in Children (boys). Journal of Nutrition and Dietetics, 4. pp. 102-109.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1960) The metabolism of nitrogen, calcium and phosphorus in children on a jowar (Sorghum vulgare) diet. Annals of Biochemistry and Experimental Medicine, 20 (2). pp. 47-52.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Chemical composition and nutritive value of jowar kaffir corn (Sorghum vulgare) and jower diets. Food Science, 9 (6). pp. 205-210.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Nutritive value of ragi (Eleusine coracana) and ragi diets. Food Science, 9 (2). pp. 49-54.

Kurien, P. P. and Sivaramakrishnan, R. and Swaminathan, M. and Indiramma, K. (1958) The Effect of Partial or Complete Replacement of Rice in Poor Vegetarian Diet by Ragi (Eleusine Coracana) on the Growth and Composition of Liver of Rats. Food Science, 7 (11). pp. 322-324.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The chemical composition and nutritive value of bajra (Pennisetum typhoideum) and bajra diets. Food Science, 10 (1). pp. 3-6.

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Lahiry, N. L. and Baliga, B. R. (1970) Nutritive value of duck and hen eggs. Indian Food Packer, 24 (6). pp. 25-29.

Lakshmi, Gollakota (1976) Study of some nutritional effects of capsaicin. [Student Project Report] (Submitted)

Leela, R. and Daniel, V. A. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. I. The effect of supplementing ragi (Eleusine coracana) and ragi diets with lysine, threonine and skim milk powder on the nutritive value of proteins. Journal of Nutrition and Dietetics, 2. pp. 78-82.

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Madiha Anjum, J. K. (2022) Nutritional and nutraceutical composition of post- harvest waste from selected cruciferous vegetables. [Student Project Report] (Submitted)

Mahesh Mansing, Patil (2017) Anti-obesic factors and their improvement through fermentation from non-hydroxycitric acid Garcinia xanthochymus. Doctoral thesis, Academy of Scientific and Innovative Research.

Malleshi, N. G. and Desikachar, H. S. R. (1986) Nutritive value of malted millet flour. Qualitas Plantarum Plant Foods for Human Nutrition, 36 (3). 191-196, 21 ref..

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Malleshi, N. G. and Klopfenstein, C. F. (1996) Proximate composition, amino acid and vitamin contents of malted chickpea, mungbean and their seed coats. Journal of Food Science and Technology, 33 (6). 479-482, 27 ref.. ISSN 0022-1155

Mallikarjuna, S. E. and Ranjini, A. and Devendra, J. Haware and Vijayalakshmi, M. R. (2013) Mineral Composition of Four Edible Mushrooms. Journal of Chemistry.

Manasa, M. (2015) Effect of Processing on Dephytinisation of Sesame (sesamum indicum) and its Effect on the Bioaccessibility of Minerals. [Student Project Report] (Submitted)

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Manoj, Prabhakaran and Sravan Kumar, Sandopu and Giridhar, P. (2019) In vitro shoot multiplication of Rumex vesicarius L., and quantification of ascorbic acid and major phenolics from its leaf derived callus. 3 Biotech, 9 (353).

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Meena, Kumari (2017) Content and Bioaccessibility of Trace Minerals- Copper, Manganese, and Chromium from Staple Indian Foods. Doctoral thesis, University of Mysuru.

Meesha, Sharma (2012) Preparation and Characterization Of Omega-3 Enriched Vegetable Oil and Its Nutritional Evaluation. PhD thesis, University of Mysore.

Megh, Sutaria (2015) Wheat Germ Processing and Its Biological Characterization for Application in Food Products. [Student Project Report] (Submitted)

Minu, M. (2017) Nutritional evaluation of Moringa oleifera leaf and seed protein. [Student Project Report] (Submitted)

Monika, S. (2017) Development and nutritional analysis of flavored milk and tutti frutti using banana pseudostem. [Student Project Report] (Submitted)

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Moorjani, M. N. and Bhatia, D. S. (1953) Thiamine, riboflavin and nicotinic acid content of processed groundnut milk and curd. Bulletin of Central Food Technological Research Institute, 2 (4). pp. 101-102.

Moorjani, M. N. and Lahiry, N. L. and Balakrishnan Nair, R. and Upadhya, A. N. and Venkat Rao, S. (1965) Nutritional value of fish flour-I. Effect of storage on sardine meal prior to its extraction with ethanol. Food Technology, 19 (2). pp. 110-113.

Moorjani, M. N. and Subrahmanyan, V. (1953) The poor South Indian rice diet and its nutritional improvement. Bulletin of Central Food Technological Research Institute, 2. 160,185-164,188.

Ms., Chetana (2008) Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product. [Student Project Report] (Submitted)

Ms., Rudramma (1988) Factors affecting the nutritive value of guar (Cyamopsis tetragonoloba) meal. Doctoral thesis, Central Food Technological Research Institute.

Ms., Simmi (2013) Changes inpolyphenols and peroxidasecharacteristics in green gram(Vigna radiata)during germination. [Student Project Report] (Submitted)

Muralikrishna, G. and Ramadas Bhat, U. and Tharanathan, R. N. (1987) Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), black gram (Phaseolus mungo) and linseed (Linum usitatissimum). Starch/Staerke, 39 (4). pp. 107-109.

Murthy, H. B. N. and Swaminathan, M. (1954) The nutritive value of different varieties of sweet potato. Current Science, 23. p. 14.

Murthy, H. B. N. and Swaminathan, M. and Subrahmanyan, V. (1950) Supplementary value of groundnut cake to tapioca and sweet potato. Journal of Scientific and Industrial Research, 9B. pp. 173-176.

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Narayan Rao, M. and McLaughlan, J. M. (1967) Effect of Time Factor on the Nitrogen Sparing effect of Dietary Carbohydrate. Canadian Journal of Chemistry, 45 (11). pp. 1653-1658.

Narayana Rao, M. (1952) Studies on some aspects of nutritive value of Indian edible oils. Doctoral thesis, Central Food Technological Research Institute.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar (Sorghum vulgare). Annals of Biochemistry and Experimental Medicine, 18. pp. 27-32.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar Sorghum vulgare. Food Science, 7. pp. 254-255.

Narayana Rao, M. and Kantha, Joseph and Rajagopalan, R. and Swaminathan, M. (1960) Studies on the nutritive value of processed protein foods based on oilseed meals fortified with vitamins and minerals. Proceedings of the Symposium on Proteins, Mysore, August. pp. 276-285.

Narayana Rao, M. and Kuppuswamy, S. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1958) Nutritive value of crude, refined and hydrogenated cottonseed oil. Proceedings of the Symposium on Cottonseed and Its Products, Hydrabad, December. pp. 279-283.

Narayana Rao, M. and Kuppuswamy, S. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1958) The digestibility of crude, refined and hydrogenated cottonseed oil. Indian Journal of Physiology and Allied Sciences, 12. pp. 143-148.

Narayana Rao, M. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) Nutritive value of certain cereals and cereal diets consumed in India. Food Science, 10 (6). pp. 161-175.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) The chemical composition and nutritive value of Bengal gram (Cicer arietinum). Food Science, 8. pp. 391-395.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1958) The chemical composition and nutritive value of sunflower seed and its products. Food Science, 7. pp. 326-330.

Narayana Rao, M. and Sastry, L. V. L. and Parpia, H. A. B. (1967) What nutrition fruits contain. Indian Journal of Horticulture, 11 (4). pp. 87-95.

Narayana Rao, M. and Swaminathan, M. (1953) Nutritive value of undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 2. pp. 262-263.

Narayana Rao, M. and Swaminathan, M. (1955) The nutritive value of calcured rice. Bulletin of Central Food Technological Research Institute, 4 (2). p. 34.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Chemical composition, keeping quality and nutritive value of safflower and niger seed oils. 1st Conference of the Oilseed Research Workers, ICOC.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1960) Chemical composition, keeping quality and nutritive value of safflower and niger seed oils. Bulletin of National Institute of Science India (15). pp. 116-119.

Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1954) Nutritive value of safflower seed cake. Bulletin of Central Food Technological Research Institute, 3 (7). pp. 158-159.

Narayanan, K. M. and Rajasekharan, N. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1960) Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni). Food Science, 9. pp. 159-162.

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Rudrayya, G. and Satyanarayana, A. (2017) Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7. pp. 20-26.

Narsing Rao, G. and Prabhakara Rao, P. G. and Govardhana Rao, D. (2011) Preparation of wood apple (Feronia limonia L.) seed protein concentrate and evaluation of its nutritional and functional characteristics. International Food Research Journal, 18 (3). pp. 949-955.

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Nawaraj, Dahal. and Rati, E. R. and Bhagya, Swamylingappa. (2003) Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal. Journal of Food Science and Technology, 40 (1). pp. 17-22.

Neenu, Ravikumar and Madhubalaji, C. K. and Rashmi, V. and Chauhan, V. S. and Shylaja, M. Dharmesh and Sarada, R. (2022) Prevention and amelioration of erythrocyte instability observed under deficiency of vitamin B12 alone or combined with micronutrient limitation through dietary supplementation with Chlorella and Spirulina. Indian Journal of Experimental Biology, 60. pp. 7-16. ISSN 0019-5189

Negi, P. S. and Roy, Susanta Kumar (2004) Changes in β-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique. Plant Foods for Human Nutrition, 58. pp. 225-230.

Neha, Jha (2012) Factors Limiting the Nutritional Potential and Utilization of Pearl Millet. Masters thesis, University of Mysore.

Neha, Nigar (2018) Development of Quinoa Enriched Chapatti Flour. [Student Project Report] (Submitted)

Neha, Rawat (2017) Fortification of Rice with Micronutrients. Masters thesis, Central Food Technological Research Institute.

Nibha, Kumari (2011) Grain Amaranthus: An Overview. [Student Project Report] (Submitted)

Nidhi, Bhatiwada and Indira, V. (2012) Organoleptic and Nutritive Scoring of Value Added Cereal Products from Grain Amaranth (Amaranthus Spp.). Indian Journal of Nutrition and Dietetics, 49. pp. 31-37.

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Nitin Prakash, Aladakatti (2017) Composition, Processing And Nutritional Properties of Teff. Masters thesis, Central Food Technological Research Institute.

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Nivedha, K. and Prabhasankar, P. (2022) Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation. Journal of Food Processing and Preservation, 46. e16640.

Nkama, Iro and Malleshi, N. G. (1998) Production and nutritional quality of traditional Nigerian masa from mixtures of rice, pearl millet, cowpea, and groundnut. Food and Nutrition Bulletin, 19 (4). pp. 366-373.

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

Om, Prakash and Chauhan, A. S. and Kudachikar, V. B. (2021) Traditional uses, nutrition, phytochemistry and various pharmacological properties of Indian wild pear (Review). International Journal of Functional Nutrition, 2 (9). pp. 1-13.

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Pallavi, B. V. and Chetana, R. and Yella Reddy, S. (2014) Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet. Journal of Food Science and Technology, 51 (1). pp. 158-162.

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Parama Hamsa, T. A. (1970) Studies on the preparation and nutritional evaluation of fortified peanut butter prepared from peanut flour. Masters thesis, Central Food Technological Research Institute.

Paul Jayaraj, A. and Kantha, Joseph. and Narayana Rao, M. and Bhagavan, R. K. and Swaminathan, M. (1960) Effect of varying levels of protein and calcium in the diet on the struture and composition of liver of rats. Part. I. The effect of supplementation of diets based on rice and rice tapioca with a. Annals of Biochemistry and Experimental Biology, 20. pp. 341-348.

Pavithra, Kalegowda and Devendra, J. Haware and Rajarathnam, S. and Shashirekha, M. N. (2015) Minerals of cactus (Opuntia dillenii): cladode and fruit. Current Science, 109 (12). pp. 2295-2298.

Pooja, B.U. (2020) A brief report on nutritional quality and cost of gluten-free products in Indian market. [Student Project Report] (Submitted)

Prabhavathi Devi, B. L. A. and Gangadhar, K. N. and Prasad, R. B. N. and Sugasini, D. and Poorna Chandra Rao, Yalagala and Lokesh, B. R. (2018) Nutritionally enriched 1,3-diacylglycerol-rich oil: Low calorie fat with hypolipidemic effects in rats. Food Chemistry, 248. pp. 210-216.

Priyadarshini, S. (2012) Fortification of Fruit and Cereal Bars. [Student Project Report] (Submitted)

Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)

Priyanka, Uday (2009) The Evaluation of Micro algal Biomass and their Products for Vitamin B12 and other Nutraceutically Important Compounds. [Student Project Report]

Pruthi, J. S. (1963) Studies on the nutritive value of raw and blended passion fruit seed oil. Indian Oilseeds Journal, 7. pp. 60-65.

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Shurpalekar, S. R. and Korula, S. and Joseph, A. A. and Acharya, U. S. V. and Subba Rao, B. H. and Chandrasekhar, B. S. and Ramachandran, K. S. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of dried infant milk foods based on buffalo milk. Journal of Science of Food and Agriculture, 14. pp. 877-883.

Shurpalekar, S. R. and Kurien, S. and Rajagopal Rao, D. and Chandrashekhara, M. R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of feeding diets containing raw soyabean fortified with methionine or heat treated soybean on growth, nitrogen retention and liver enzymes of albino rats. Annals of Experimental Medicine, 23. pp. 345-352.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. (1959) Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut. Annals of Biochemistry and Experimental Medicine, 19 (11). pp. 270-274.

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Shweta, Srivastava (2016) Amaranth Oil: Characteristics And Nutritional Benefits. Masters thesis, University of Mysuru.

Shweta, Srivastava and Sreerama, Y. N. and Usha, Dharmaraj (2021) Effect of processing on squalene content of grain amaranth fractions. Journal of Cereal Science, 100. p. 103218. ISSN 0733–5210

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Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part I. Proximate, mineral and vitamin composition of some canned fruit and vegetable pulps and fruit custards. Food Science, 10 (2). pp. 29-36.

Siddharth, Priyadarshi and Manohar, B. and Madhava Naidu, M. (2020) Ionic liquid-based microwave-assisted extraction of Heneicos-1-ene from coriander foliage and optimizing yield parameters by response surface methodology. Preparative Biochemistry and Biotechnology, 50 (3). pp. 246-251. ISSN 1082-6068

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Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2012) Assessment of zinc deficiency and effect of dietary carrot, amchur and onion on zinc status during repletion in zinc-deficient rats. Journal of the Science of Food and Agriculture, 92. pp. 165-170. ISSN 0022-5142

Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2011) Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains. International Journal of Food Sciences and Nutrition, 62 (8). pp. 826-834. ISSN 0963-7486

Smita, Gautam and Kalpana, Platel and Krishnapura, Srinivasan (2010) Influence of β-carotene-rich vegetables on the bioaccessibility of zinc and iron from food grains. Food Chemistry, 122 (3). pp. 668-672.

Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2011) Promoting influence of combinations of amchur, b-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains. International Journal of Food Sciences and Nutrition, 62 (5). pp. 518-524.

Smita, Gautam and Kalpana, Platel and Krishnapura, Srinivasan (2010) Higher Bioaccessibility of Iron and Zinc from Food Grains in the Presence of Garlic and Onion. Journal of Agricultural and Food Chemistry, 58 (14). pp. 8426-8429.

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Sreedhara, S. A. (1983) Nutritional studies in relation to growth promoters on lactobacillus acidophilus. [Student Project Report] (Submitted)

Sreerama, Y. N. and Dennis, A. Neelam and Sasikala, V. B. and Pratape, V. M. (2010) Distribution of Nutrients and Antinutrients in Milled Fractions of Chickpea and Horse Gram: Seed Coat Phenolics and Their Distinct Modes of Enzyme Inhibition. Journal of Agricultural and Food Chemistry, 58. pp. 4322-4330.

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. and Vasudeva, Singh (2012) Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131. pp. 462-468.

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Sreeramaiah, Hemalatha and Kalpana, Platel and Krishnapura, Srinivasan (2007) Zinc and iron contents and their bioaccessibility in cereals and pulses consumed in India. Food Chemistry, 102 (4). pp. 1328-1336.

Sreeramaiah, Hemalatha and Kalpana, Platel and Srinivasan, Krishnapura (2007) Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology, 21 (1). pp. 1-7.

Sridevi, J. (2008) Development of Idli Batter Starter Cultures and Evaluation of Idlis for Nutritional, Textural and Sensory Quality. [Student Project Report]

Srijana, M. Shekar (2016) Impact of Calorie Restriction on expression levels of apoptotic and inflammatory genes in cells. [Student Project Report] (Submitted)

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Srivastava, H. C. and Zakia, Bano. (1970) Nutrition Requirements of Pleurotus flabellatus. Applied Microbiology, 19 (1). pp. 166-169. ISSN 0003-6919

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Subba Rao, D. and Hanumantha Rao, K. (1972) Effect of lipid protein interaction on nutritive value of groundnut protein. Indian Journal of Nutrition and Dietetics, 9. pp. 331-335.

Subbulakshmi, G. and Becker, W. E. and Venkataraman, L. V. (1976) Effect of processing on the nutrient content of the green alga Scenedesmus acutus. Nutrition Reports International, 14 (5). 581-591, 30 ref..

Subrahmanyan, V. (1955) Infant Foods. Bulletin of Central Food Technological Research Institute, 5. pp. 4-7.

Subrahmanyan, V. (1955) Some problems in the application of scientific knowledge for the improvement of Indian dietary. Society of Biological Chemists (India). pp. 259-262.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.

Subrahmanyan, V. and Bains, G. S. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations of grain substitutes.V. The nutritive value of synthetic rice. Bulletin of Central Food Technological Research Institute, 4. pp. 55-57.

Subrahmanyan, V. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1960) Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta). Food Science, 9. pp. 303-305.

Subrahmanyan, V. and Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. and Raghunatha Rao, Y. K. (1954) Supplementary value of cottonseed flour to wheat and ragi diets. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 225-226.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 3. The nutritive value of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 187-189.

Subrahmanyan, V. and Kuppuswamy, S. and Rama Rao, G. and Swaminathan, M. and Bhatia, D. S. (1954) Investigations on grain substitutes. 4. The biological value of the proteins of round grains from blends of tapioca and groundnut flours. Bulletin of Central Food Technological Research Institute, 3. pp. 190-193.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1954) Possible influence of the quality of rice in determining the nutritive value of the poor rice diet. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 272-276.

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Subrahmanyan, V. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1956) Studies on the nutritive value of poor vegetarian diets based on husked, under milled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 214-215.

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