Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods"

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Aarthi, A. R. (2019) Production of Fermented Food Products Using Tender Coconut Water. Masters thesis, Central Food Technological Research Institute.

Aarthi, A. R. (2020) Production of Fermented Food Products Using Tender Coconut Water. [Student Project Report] (Submitted)

Aarthi, A. R. (2018) Production of Riboflavin Enriched Curd using Riboflavin Producing Lactic Acid Bacteria. [Student Project Report] (Submitted)

Aditi, Goel and Prakash, M. Halami and Jyoti Prakash, Tamang (2020) Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes. Frontiers in Microbiology, 11. pp. 1-12.

Akash, Chaudhary (2014) Biochemical and Molecular Characterization of Halo-Alkali Tolerant Lactic Acid Bacteria from Fermented Fish Products. [Student Project Report] (Submitted)

Akshaya, T. (2018) Production of Cobalamin enriched curd using Cobalamin producing Lactic Acid Bacteria. [Student Project Report] (Submitted)

Alka Rani, Jha (1989) Starter culture for idli fermentation. [Student Project Report] (Submitted)

Amit Kumar, Rai and Anu Appaiah, K. A. (2014) Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties. Food Bioscience, 5. pp. 101-107.

Amogh, S. (2017) Shelf Life Extension Of Bajra Idli with Low Glycemic Index by Modified Atmospheric Packaging (Map). [Student Project Report] (Submitted)

Anand, J. C. (1953) Preparation and preservation of fermented carrot juice. Indian Food Packer, 7 (4). pp. 17-18.

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.

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

Ashok Kumar, Yadav (2012) Isolation and Biochemical Characterisation of Fibrinolytic Enzymes Producing Bacillus Species from Food Sources and Enzyme Activity Assay in the Culture Supernatent. [Student Project Report] (Submitted)

Ashwini, M. (2022) Studies on the microbial and chemical parameters of the Idli batter during storage. [Student Project Report] (Submitted)

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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..

Balasubramanyam, B. V. and Varadaraj, M. C. (1994) Dahi as a Potential Source of Lactic Acid Bacteria Active against Foodborne Pathogenic and Spoilage Bacteria. Journal of Food Science and Technology, 31 (3). pp. 241-243.

Baliga, B. R. and Rajagopalan, R. (1962) Influence of feeding curds on the intestinal synthesis of thiamine in caecectomized rats. Journal of Scientific and Industrial Research, 21C. pp. 329-331.

Baliga, B. R. and Rajagopalan, R. (1967) Intestinal synthesis of B-complex vitamins in rats as influenced by feeding of curds. Journal of Food Science and Technology, 4 (3). pp. 120-122.

Basamma, B.C. (2008) Microbiology of Fermented Foods. [Student Project Report]

Basista, Rabina Sharma and Dharana, Jayant and Kumari, Rajshee and Yashika, Singh and Prakash, M. Halami (2021) Distribution and Diversity of Nisin Producing LAB in Fermented Food. Current Microbiology, 78. pp. 3430-3438.

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

Bhasker, K. and Praveen Kumar, Reddy and Raghavendra, Ponnala and Mahesh Chandra, Misra (2007) Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayurvedic lactic acid fermented product:An in-vitro evaluation. Journal of General Applied Microbiology, 53 (3). pp. 207-213.

Bhavana, M. (2021) Biochemical and microbial analysis of the fermented foods. [Student Project Report] (Submitted)

Bittu, Meghwal (2022) Studies on the chemical parameters of the Dosa batter during storage. [Student Project Report] (Submitted)

Bong, Kyung Koh and Vasudeva, Singh (2009) Cooking Behavior of Rice And Black Gram in the Preparation of Idli: A Traditional Fermented Product of Indian Origin, by Viscography. Journal of Texture Studies , 40. 36-50.

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Chandini, S. Kumar and Rati Rao, E. and Jamuna, Prakash (2005) Effect Of Varietal Differences And Polishing Of Rice On Quality Parameters Of Idli. Journal of Sensory Studies, 20 (5). pp. 397-409.

Cheeptongkum, N. (1976) Studies on the substitution of the cereal and legume components in instant Idli flour compositions. [Student Project Report] (Submitted)

Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.

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Debomitra, Dey and Prakash, M. Halami (2016) Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted fermented bamboo shoot product from Sikkim, India. Indian Journal of Science, 23 (82). pp. 499-508.

Desikachar, H. S. R. and Radhakrishnamurthy, R. and Rama Rao, G. and Kadkol, S. B. and Srinivasan, M. and Subrahmanyan, V. (1960) Studies of idli fermentation: Part 1. Some accompanying changes in the batter. Journal of Scientific and Industrial Research, 19C. pp. 168-172.

Desikachar, H. S. R. and Radhakrishnamurty, R. and Rama Rao, G. (1960) Studies on Idli Fermentation: Part I — Some Accompanying Changes in the Batter. Journal of Scientific and Industrial Research, 19C. pp. 168-172.

Divya, M. (2009) Screening and Identification of Antibiotic Resistant Lactic Acid Bacteria from Fermented Foods. [Student Project Report]

Divya Kumari, D (2012) Metabolites from Monascus purpureus Fermented Cereals. [Student Project Report] (Submitted)

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Gajender, Sharma (2017) Development and Evaluation of Fermented Wheat Germ Product. [Student Project Report] (Submitted)

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Harsha, Jacob (2017) Phytochemical Constituents and Functional Attributes of Fermented Beverage. [Student Project Report] (Submitted)

Hasan Jama, Y. and Varadaraj, M. C. (1999) Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation. World Journal of Microbiology and Biotechnology, 15 (1). 33-38, 27 ref..

Hemavathi, K. and Abhilash, H. S. and Amudha, Senthil and Veeranna, H. and Sourav, Kumar (2017) Physico-Chemical and Nutritional Evaluation of Wheat Germ Dosa. Asian Journal of Science and Technology, 8 (8). pp. 5205-5212.

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Jagannath, A. and Ramesh, A. and Ramesh, M. N. and Chandrashekar, A. and Varadaraj, M. C. (2001) Predictive model for the behavior of Listeria monocytogenes Scott A in shrikand, prepared with a biopreservative, pediocin K7. Food Microbiology, 18 (3). pp. 335-343.

Jagannath, A. and Ramesh, M. N. and Varadaraj, M. C. (2001) Predicting the behavior of Escherichia coli introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product. Journal of Food Protection, 64 (4). pp. 462-9. ISSN 0362-028X

Jagirdar Marguburraheman A, Majeed Sayed (2022) Studies on Modified Atmosphere Packaging Of Idli Batter. [Student Project Report] (Submitted)

Johnson, A. (2021) Characterization of bacterial strains isolated from Cereal based fermented foods. [Student Project Report] (Submitted)

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Kadkol, S. B. (1966) Biochemical changes during idli fermentation. Journal of Food Science and Technology (India), 3 (1). pp. 26-27.

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.

Khushboo, Sharma (2015) Evaluation of fungal fermented foods. [Student Project Report] (Submitted)

Kim, S. S. and Bhowmik, S. R. (1994) Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder. Journal of Food Engineering, 21. pp. 157-175.

Kishor Chandra, Barik (2018) Freeze Drying of Bifidobacteria and their Efficiency In Fermentation. [Student Project Report] (Submitted)

Kishore, Medudula Pavan (2021) Value addition of food products through utilization of bio-fortified pearl millet. [Student Project Report] (Submitted)

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Lakhey, H. V. (1986) Studies on the continuous fermentation of "Dahi". [Student Project Report] (Submitted)

Lambodar, Taye (1982) Cereal based, traditional, lactic and alcoholic, fermented products. Masters thesis, Central Food Technological Research Institute.

Lewis, Y. S. and Johar, D. S. and Subrahmanyan, V. (1955) Studies on process simplification in the preparation of a fermented type of foodstuff - idli. Bulletin of Central Food Technological Research Institute, 4. pp. 257-258.

Lohith, K. and Anu Appaiah, K. A. and Reeta, P. Rao (2020) Application of Probiotic Yeasts on Candida Species Associated Infection. Journal of Fungi, 6. p. 189.

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

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Madhu, A. N. and Prapulla, S. G. (2014) Evaluation and Functional Characterization of a Biosurfactant Produced by Lactobacillus plantarum CFR 2194. Applied Biochemistry and Biotechnology, 172. pp. 1777-1789. ISSN 0273-2289

Mahejibin, Khan and Kanika, Singh and Shruti, Pandey (2021) Quality Aspects of Rice Based Fermented Beverage. Biomedical Journal of Scientific and Technical Research. pp. 1-9.

Maheswaran, N. (2009) Aflatoxin binding by Food grade Fermented Food Yeast. [Student Project Report]

Manisha, P. (2012) Hypocholesterolemic/Low Fat Properties of the Probiotic Ragi Drink. [Student Project Report] (Submitted)

Manjeet, Kaur (2014) Evaluation of Anti-nutritional Factors & Enzymes in Cereal based Fermented Foods. [Student Project Report] (Submitted)

Manjulata Devi, S. and Kurrey, N. K. and Prakash, M. Halami (2018) In vitro anti-inflammatory activity among probiotic Lactobacillus species isolated from fermented foods. Journal of Functional Foods, 47. pp. 19-27. ISSN 1756-4646

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

Minakshee, Dwivedi and Vasantha, K. Y. and Manjeet, Kaur and Sattur, A. P. (2015) Evaluation of Anti Nutritional Factors in Fungal Fermented Cereals. Food Science and Biotechnology, 24 (6). pp. 2113-2116.

Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Devendra, J. Haware and Singh, R. P. and Sattur, A. P. (2015) Kaulath, a new fungal fermented food from horse gram. Journal of Food Science and Technology, 52 (12). pp. 8371-8376. ISSN 0022-1155

Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Haware, D. J. and Singh, R. P. and Sattur, A. P. (2015) Nilamadana, new fungal fermented cereal based food. Journal of Functional Foods, 15. 217–-224. ISSN 1756-4646

Mitesh Nandraj, Baisane (2022) Development of Time Temperature Indicator (TTI) to identify freshness/spoilage of packed idli batter. [Student Project Report] (Submitted)

Mitra, J. and Rati, E. R. and Joseph, R. (2000) Biodegradation of aflatoxin B1 in Idli, a traditional fermented food product in India. Indian Journal of Microbiology, 40 (2). 119-123; 12 ref..

Mohan Kumari, H. P. and Mohan, A. Dhale and Vijayalakshmi, G. (2011) Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods. Food and Nutrition Sciences, 2. pp. 837-843.

Ms, Anooba (2017) Riboflavin enrichment during milk fermentation by probiotic Lactic acid bacteria. [Student Project Report] (Submitted)

Ms, Priyanka (2015) Isolation and Identification of Lactic Acid Bacteria with Antimicrobial Activity from Different Food Sources. [Student Project Report] (Submitted)

Ms, Shana and Sridhar, R. and Roopa, B. S. and Varadaraj, M. C. and Vijayendra, S. V. N. (2015) Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent. Journal of Food Science and Technology, 52 (11). pp. 7486-7492. ISSN 0022-1155

Murthy, C. T. and Srinivasa Rao, P. N. (1997) Thermal diffusivity of idli batter. Journal of Food Engineering, 33 (3/4). 299-304, 10 ref..

Murthy, M. A. (1981) Survey of microorganisms of grinding equipments used for the preparation of Idli batter. [Student Project Report] (Submitted)

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Nagaraju, V. D. and Manohar, B. (2000) Rheology and particle size changes during idli fermentation. Journal of Food Engineering, 43 (3). 167-171, 10 ref..

Nagarathnamma, K. and Siddappa, G. S. (1965) Canning of Idli. Journal of Food Science and Technology, 2 (3). pp. 132-133.

Namrata, Thakur (2016) Studies on metabolites from fungal fermented foods for application in food and health. [Student Project Report] (Submitted)

Nilamoni, Kalita (2015) Investigation on functional properties of solid state fermented foods. [Student Project Report] (Submitted)

Nithya, V. and Prakash, M. Halami (2012) Antibacterial Peptides, Probiotic Properties and Biopreservative Efficacy of Native Bacillus Species Isolated from Different Food Sources. Probiotics and Antimicrobial Proteins, 4 (4). pp. 279-290.

Nitin, R. Sonar and Prakash, M. Halami (2014) Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. Journal of Food Science and Technology, 51 (12). pp. 4143-4148. ISSN 0022-1155

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.

Nongnuan, Cheeptongkum (1975) Fermented food products based on rice. Masters thesis, Central Food Technological Research Institute.

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

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

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Ogunremi, O.R. and Renu, Agrawal and Sanni, A. I. (2020) Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria. Journal of Genetic Engineering and Biotechnology, 18 (16).

Ogunremi, O.R. and Sanni, A. I. and Renu, Agrawal (2015) Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. Journal of Applied Microbiology, 119 (3). pp. 797-808.

Omer, Shahab (2014) Metabolomic approach towards developing new fermented food. [Student Project Report] (Submitted)

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Parker, G. L. (1986) Oriental fermented foods. Masters thesis, Central Food Technological Research Institute.

Prakash, M. Halami (2004) Biotechnological Approaches On The Fermentative Production Of Bacteriocin As Biopreservative. PhD thesis, University of Mysore.

Pramila, Epparti and Sachin, M. Eligar and Sattur, A. P. and Gnanesh Kumar, B. S. and Prakash, M. Halami (2022) Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food. LWT - Food Science and Technology, 154. p. 112854. ISSN 0023-6438

Pranav, R. (2017) Shelf Life Extension of Wheat Idly with Low Glycemic Index by Modified Atmosphere Packaging. [Student Project Report] (Submitted)

Prashanth, R Gokare and Shruthi, S.S. and Sowmya, N. and Swarna, Saraswathi L (2008) Isolation and characterization of antibiotics producing Bacillus spp from fermented food and soil. [Student Project Report]

Premsy Glory, D. (2012) Antioxidative and Antibacterial Properties Products Recovered From Fermented Chicken Gizzard. [Student Project Report] (Submitted)

Priyanka, SIngh (2013) Comparative Evaluation of various lactic acid bacteria in fermented vegetables of North-East India. [Student Project Report] (Submitted)

Pynhunlang, Kharnaior and Prakash, M. Halami and Jyoti Prakash, Tamang (2020) Predictive Metabolic Pathways of Lactic Acid Bacterial Strains Isolated from Fermented Foods. bioRxiv.

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Rabina Sharma, Basista and Prakash, M. Halami and Jyoti Prakash, Tamang (2022) Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Science and Biotechnology, 31. pp. 1-16. ISSN 1226-7708

Radhakrishnamurthy, R. and Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1961) Studies on idli fermentation: Part II. Relative participation of black gram flour and rice semolina in the fermentation. Journal of Scientific and Industrial Research, 20C. pp. 342-345.

Raghavendra, S. N. and Malleshi, N. G. and Sreedhara Murthy, S. and Viraktamath, C. S. and Desikachar, H. S. R. (1979) Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra. Journal of Food Science and Technology (16). pp. 21-24.

Rahim, A. and Vatsala, C. N. and Shurpalekar, S. R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

Raj Dahal, Nawa and Bahadur Karki, Tika and Bhagya, Swamylingappa and Li, Qi and Gu, Guoxian (2005) Traditional Foods and Beverages of Nepal—A Review. Food Reviews International, 21. pp. 1-25.

Rajashree, K. (2007) Characterization of Bacteriocinogenic Lactic Acid Bacteria from Fermented Food Products. [Student Project Report]

Rakshitha, N. R. and Mayookha, V. P. and Swaroopa Rani, D. and Mohan, A. Dhale and Suresh Kumar, G. (2022) Lactobacillus plantarum and Lactobacillus helveticus fermented tender coconut water probiotic beverage: A comparison study. Biomedicine, 42 (6). pp. 1191-1199.

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. Journal of Ethnic Foods, 3. pp. 276-283.

Ranendra, K. Majumdar and Sandeep, K. Bejjanki and Deepayan, Roy and Snehal, Shitole and Apurba, Saha and Bhaskar, N. (2015) Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India. Journal of Food Science and Technology, 52 (12). pp. 8284-8291. ISSN 0022-1155

Rani Jha, Alka (1988) Starter cultures for food fermentations. Masters thesis, Central Food Technological Research Institute.

Ranjitha, B. (2016) Studies on Quinoa Based Idli. [Student Project Report] (Submitted)

Rashmi, R. (2007) Studies on pro- and synbiotic yogurt. [Student Project Report]

Rati, E. R. and Vijayendra, S. V. N. and Varadaraj, M. C. and Nirmaladevi, S. (2003) Fermentation technologies for smaller communities. Journal of Rural Technology, 1 (1). pp. 28-32.

Rati Rao, E. and Vijayendra, S. V. N. and Varadaraj, M. C. (2007) Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent. Marcel Dekker.

Rekha, C. R. and Vijayalakshmi, G. (2010) Influence of Natural Coagulants on Isoflavones and Antioxidant activity of Tofu. Journal of Food Science and Technology, 47 (4). pp. 387-393.

Rekha, C. R. and Vijayalakshmi, G. (2013) Influence of processing parameters on the quality of soycurd (tofu). Journal of Food Science and Technology, 50 (1). pp. 176-180. ISSN 0022-1155

Rekha, C. R. and Vijayalakshmi, G. (2011) Accelerated fermentation of ‘idli’ batter using soy residue okara. Journal of Food Science and Technology, 48 (3). pp. 329-334.

Rekha, C. R. and Vijayalakshmi, G. (2008) Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria. Applied Biochemistry and Biotechnology, 151. pp. 452-463.

Renu, Agrawal and Rati, E. R. and Vijayendra, S. V. N. and Varadaraj, M. C. (2000) Flavour Profle of Idli Batter prepared from Defined Microbial Starter Cultures. World Journal of Microbiology and Biotechnology, 16. pp. 687-690.

Renu, Agrawal and Rati, E. R. and Vijayendra, S. V. N. and Varadaraj, M. C. and Prasad, M. S. and Krishna, Nand. (2000) Flavour profile of idli batter prepared from defined microbial starter cultures. World Journal of Microbiology and Biotechnology, 16 (7). 687-690, 20 ref..

Rwivoo, Baruah and Mousumi, Ray and Prakash, M. Halami (2022) Preventive and therapeutic aspects of fermented foods. Journal of Applied Microbiology, 132. pp. 3476-3489.

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Sachin Himmatrao, Gawali (2018) Studies on Fermentation and Formulation Of Idli Dry Mix With Probiotic Properties. [Student Project Report] (Submitted)

Sahu, Chayanika (2007) Characterization of Kanjika isolates and evaluation of Probiotic properties. [Student Project Report]

Salunke Pooja, Pundalik (2017) Nutritive and Therapeutic properties of Wheat Germ and its products. [Student Project Report] (Submitted)

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

Sandhya Rani, S.V (2006) Ayurvedic Fermented Products as a Source Of Probiotics. [Student Project Report]

Sangeetha, K. N. (2007) Development and Evaluation of Idli batter starter culture. [Student Project Report]

Sanjay, K. R. and Subramanian, R. and Amudha, Senthil and Vijayalakshmi, G. (2008) Use of Natural Coagulants of Plant Origin in Production of Soycurd (Tofu). International Journal of Food Engineering, 4 (1). pp. 1-13.

Sarala, B. (2011) Isolation and Biochemical Charaterization of Fibrinolytic enzymes Producing Bacillus Species from Fermented Food Products. [Student Project Report]

Savitha, S.N. (2007) Studies On Microbiological Profile Of Idli Batter and Sensory Evaluation Of Idli. [Student Project Report]

Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.

Sheetal, Mishra (2018) Studies on cultivation of starter culture for curd formation. [Student Project Report] (Submitted)

Shobharani, P. and Maya, Prakash and Prakash, M. Halami (2015) Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties. Journal of Food Science, 80 (10). M2247-M2256.

Shobharani, P. and Renu, Agrawal (2009) Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. International Journal of Food Sciences and Nutrition, 60. pp. 70-83.

Shrestha, H. and Nand, K. and Rati, E. R. (2002) Microbiological profile of murcha starters and physico-chemical characteristics of poko, a rice based traditional fermented food product of Nepal. Food Biotechnology, 16 (1). 1-15, 14 ref..

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

Sonar, N. R. and Vijayendra, S. V. N. and Prakash, M. and Saikia, M. and Tamang, J. P. and Halami, P. M. (2015) Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India. International Food Research Journal, 22 (2). pp. 788-797.

Sowbhagya, C. M. and Pagaria, L. K. and Bhattacharya, K. R. (1991) Effect of variety, parboiling and aging of rice on the texture of idli. Journal of Food Science and Technology, India, 28 (5). 274-279, 9 ref..

Sowmya, N. (2010) Yeast microflora from lesser known fermented foods. [Student Project Report]

Sridevi, J. and Prakash, M. Halami and Vijayendra, S. V. N. (2010) Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. Journal of Food Science and Technology, 47 (5). pp. 557-563.

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

Subhashini, B. (2005) Effect of Freeze Drying on the Stability of Probiotic Lactic Acid Bacteria. [Student Project Report]

Sujitha, Pillai (2016) Biochemical and microbiological aspects of fermented beetroot juice. [Student Project Report] (Submitted)

Suk Shin, Kim and Bhowmik, S. R. (1995) Effective moisture diffusivity of plain yoghurt undergoing microwave vacuum drying. Journal of Food Engineering, 24 (1). 137-148, 17 ref..

Suruthinaya, M. (2015) Studies on functional and technological properties of native potential probiotic lactobacilli. [Student Project Report] (Submitted)

Surya Chandra Rao, Thumu (2014) Studies on erythromycin resistance in lactic acid bacteria from fermented food. PhD thesis, University of Mysore.

Surya Chandra Rao, Thumu and Prakash, M. Halami (2012) Acquired Resistance to Macrolide–Lincosamide–Streptogramin Antibiotics in Lactic Acid Bacteria of Food Origin. Indian Journal of Microbiology, 52 (4). pp. 530-537. ISSN 0046-8991

Surya Chandra Rao, Thumu and Prakash, M. Halami (2012) Presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of Indian origin. Antonie van Leeuwenhoek, 102. pp. 541-551. ISSN 0003-6072

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings). Journal of Food Science, 44. pp. 1309-1313.

Susheelamma, N. S. (1989) Functional role of linseed (Linum usitatissimum L.) polysaccharide in steamed pudding (idli). Journal of Food Science and Technology, 26 (1). 16-20, 23 ref..

Sushma, R. C. (2023) Studies on the functional and physical properties of quinoa and cowpea idli batter fermentation. [Student Project Report] (Submitted)

Sushma, Thakur. and Prasad, M. S. and Rastogi, N. K. (1995) Effect of xanthan on textural properties of idli (traditional south Indian food). Food Hydrocolloids, 9 (2). 141-145, 14 ref..

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

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Tanmayee, Bhilwadikar (2017) Preparation and evaluation of probiotic curd using bifidobacterium species. [Student Project Report] (Submitted)

Thumu, S.C.R. and Halami, P. M. (2014) Phenotypic expression, molecular characterization and transferability of erythromycin resistance genes in Enterococcus spp. isolated from naturally fermented food. Journal of Applied Microbiology, 116. pp. 689-699. ISSN ,

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Usha Kiran, K. and Anu Appaiah, K. A. and Sushma, Appaiah (2012) Extension of Shelf Life of Curd – An Indian Fermented Milk by Using a New Isolate of Brevibacillus Brevis Strain as Starter Culture. Innovative Romanian Food Biotechnology, 10. pp. 48-55.

Usha Kiran, K.A. and Anu Appaiah, K. A. (2011) Fermented Milk Products: An overview of Processing, Preservation and Shelflife extension. Indian Food Industry, 30 (3). pp. 36-45.

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

Vandana, P.V. (2011) Screening for Saccharomyces with Aflatoxin Binding Ability from Fermented Foods. [Student Project Report]

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