Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods"
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Aastha, Deswal (2008) Functional Foods and Beverages: Recent Trends. [Student Project Report]
Akshata, B. and Priya, R. and Kamaljit, M. (2011) Studies on Development of Bioactive Components Rich Rice Flour. [Student Project Report]
Alla, Singh (2010) Isolation and Characterization of Bioactive Compounds from Black Gram and its Milled Fractions. [Student Project Report]
Amrutha Kala, A. L. and Sabeena, K. and Havanur, Priya Pramod (2016) Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. Journal of Food Science and Technology, 53 (4). pp. 2144-2147. ISSN 0022-1155
Anikisetty, Maheswaraiah and Jagan Mohan Rao, L. and Akhilender Naidu, K. (2015) Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets. Phytotherapy Research, 29. pp. 450-458.
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
Anurag, Mundaje and Sanjeev, H. S. (2012) Dehydration Characteristics and Response to Sugar Syrup Absorption of Fried Product. [Student Project Report] (Submitted)
Anwesha, Sarkar (2005) Utilization of Industrial By-Product for the Development of A Nutraceutical Protein Hydrolysate. Masters thesis, University of Mysore.
Aparna, G. (2006) Formulation of a Supplementary Food Based on Popped Finger Millet. [Student Project Report]
Arun, Tapal and Gerd, E. Vegarud and Sreedhara, Ashoka and Prajna, Hegde and Shashikala, Inamdar and Purnima Kaul, Tiku (2016) In vitro human gastro-intestinal enzyme digestibility of globulin isolate from oil palm (Elaeis guineensis var. tenera) kernel meal and the bioactivity of the digest. RSC Advances, 6. pp. 20219-20229.
Aruna, P (2012) Nutraceutical Enriched Indian Traditional Chikki. [Student Project Report] (Submitted)
Asha, M. R. and Ravi, Ramaswamy and Swapna, Babu Rao Patil and Maya, Prakash (2014) Modified method for preparation of Halubai—an Indian traditional sweet. Journal of Food Science and Technology, 51 (4). pp. 743-749.
Ashish, A. Prabhu (2013) Bioprocessed rice bran as functional food. [Student Project Report] (Submitted)
Ashwini, N. Bellary (2015) Development of functional foods by impregnation of bioactive compounds in solid food matrix. PhD thesis, University of Mysore.
Ashwini Bellary, N. and Rastogi, N. K. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition, 56 (7). pp. 1126-1145.
Avesta, Kesarwani (2016) Use of Pumpkin seeds, a by-product, in the development of nutri-bar. [Student Project Report] (Submitted)
Baby Latha, R. and Dr., Nasirullah (2013) Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying. Current Nutrition & Food Science, 9 (2). pp. 144-150.
Baby Latha, R. and Sukumar, Debnath and Sarmandal, C. V. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Lokesh, B. R. (2014) Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ. Journal of Food Science and Technology, 51 (1). pp. 124-129.
Balaji, R. and Manav, Singh (2006) Decortication of finger millet (Eleusine coracana) and its utilization in food for diabetics. [Student Project Report]
Baskaran, V. and Mahadevamma, L. and Balasubramanyam, N. and Malleshi, N. G. (2000) Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children. European Food Research and Technology, 211. pp. 27-31.
Beerh, O. P. and Saxena, A. K. and Manan, J. K. (1984) Improvement of traditional method of manufacture of carrot murrabba. Indian Food Packer, 38 (4). pp. 59-63.
Bhagyalakshmi, N. and Thimmaraju, R. and Venkatachalam, L. and Chidambara Murthy, K. N. and Sreedhar, R. V. (2005) Nutraceutical applications of garlic and the intervention of biotechnology. Critical reviews in food science and nutrition, 45 (7-8). pp. 607-21. ISSN 1040-8398
Bhasker, K. and Praveen Kumar, Reddy and Arenahalli, N. Madhu and Prapulla, S. G. (2009) Comparative survival and evaluation of functional probiotic properties of spray-dried lactic acid bacteria. International Journal of Dairy Technology, 62 (2). pp. 240-248. ISSN 0014-2956
Bhatnagar, A. S. and Gopala Krishna, A. G. (2009) Nutraceuticals in Sesame Seeds and Oil —A Review. Beverage and Food World, 19.
Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)
Chakkaravarthi, A. and Nagaprabha, P. and Punil Kumar, H. N. and Baby Latha, R. and Suvendu, Bhattacharya (2014) Jilebi 3: Effect of frying conditions on physical characteristics. Journal of Food Science and Technology, 51 (5). pp. 865-874. ISSN 0021-8561
Chakraborthy, S. and Bisht, H. C. and Agarawal, M. D. and Shah, N. K. (1985) Survey, standardisation, packaging and storage studies on sugar and jaggery based Gajak and Rewari. Journal of Food Science and Technology, 22 (4). pp. 258-262. ISSN 0022-1155
Chandrakanth, N. (2009) Functional Food Formulation using Bacteriocinogenic Phytate Degrading Lactic Acid Bacteria. [Student Project Report]
Chandrasheker, G. (2013) Nutrient enrichment and extension of shelf-life in traditional foods shankarpali and murukku. [Student Project Report] (Submitted)
Chetana, R. and Aruna, P and Yella Reddy, S. (2015) Nutraceutical enriched Indian traditional chikki. Journal of Food Science and Technology, 52 (8). pp. 5138-5146. ISSN 0022-1155
Chethan, S. (2008) Finger millet (Eleusine coracana) polyphenols and their nutraceutical potential. PhD thesis, University of Mysore.
Date, W. B. and Bhatia, D. S. and Subrahmanyan, V. (1955) Studies on the shelf-life of besan wadi - an Indian sweet. Bulletin of Central Food Technological Research Institute, 5 (2). pp. 23-25.
Date, W. B. and Lewis, Y. S. and Johar, D. S. and Bhatia, D. S. (1958) Studies on the preparation and preservation of rasagollas. Food Science, 7 (8). pp. 217-223.
Deepa, U. (2010) Studies on Red Pigment and Statin from Native and Fermented Medicinal Rice-Njavara. [Student Project Report]
Dennis Anthony, Neelam (2007) Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat. [Student Project Report]
Dwarakanath, C. T. and Srikanta, S. (1977) Studies on the microbiological quality of traditional Indian sweetmeat products. Journal of Food Science and Technology, 14 (5). pp. 201-204.
Gajraj, Sanjeev (2006) Natural Antioxidants: their availability and application in functional foods. [Student Project Report]
Geetanjali, Deshpande (2009) Development of Low Glycemic Index Food Containing Bioactives. [Student Project Report]
GirishKumar, B. and Prapulla, S. G. (2013) Evaluation of functional aspects of Lactobacillus fermentum CFR 2195 isolated from breast fed healthy infants’ fecal matter. Journal of Food Science and Technology, 50 (2). pp. 360-366. ISSN 0022-1155
Hameeda Banu, N.Itagi and Jayadeep, A. and Vasudeva, Singh (2012) Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge. Journal of Nutritional Therapeutics, 1. pp. 161-171. ISSN ,
Harish, Jelda (2010) Studies on Development of Nutraceutical Rich Rice Bran Drink Mix. [Student Project Report]
Harshavardhan Reddy, A. (2012) Functional properties of elephant-foot yam (Amorphophallus paeoniifolius (Dennst.)Nicolson). PhD thesis, University of Mysore.
Harshitha, T. (2013) Studies on changes in the physicochemical characteristics of cooked rice in payasam. [Student Project Report] (Submitted)
Indrani, D. and Jyothsna Rao, S. and Udaya Sankar, K. and Venkateswara Rao, G. (2000) Changes in the physical-chemical and organoleptic characteristics of parotta during storage. Food Research International, 33. pp. 323-329.
Iyengar, J. R. and Jagtiani, J. K. and Bhatia, D. S. (1960) Studies on the shelf-life of peanut candies. Food Science, 9. pp. 43-45.
Jagtiani, J. K. and Iyengar, J. R. and Kapur, N. S. (1960) Studies on the preparation and preservation of rasagollas. Food Science, 9. pp. 46-47.
Jayadeep, A. and Malleshi, N.G. (2011) Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA - Journal of Food, 9 (1). pp. 82-87.
Jyothirmayi, T. and Prabhakara Rao, P. G. and Prabhavathy Manda, Babu, and Satyanarayana, A. (2012) Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products. Journal of Scientific and Industrial Research, 71 (12). pp. 788-793.
Jyotsna, K. (2009) Amla Based Nutra Cereal Bar. [Student Project Report]
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.
Krishna, G. A. and Prakash, V. (2001) Functional foods-The IPR angle. Journal of Intellectual Property Rights, 6 (4). pp. 286-291.
Lakshmi, N. (2010) Recovery of Nutraceuticals from Sesame. [Student Project Report]
Lokesh, B. R. and Sugasini, D. (2015) Docosahexaenoic acid: A wonder nutraceutical posing challenge for Food Technologists. Indian Food Industry, 34 (1). pp. 50-51.
Lulla, B. S. and Johar, D. S. and Subramanyan, V. (1960) Preparation of predigested protein foods. Proceedings of the symposium on Proteins, Mysore, August. pp. 307-311.
Madhu, A. N. and Awasthi, Sharda Prasad and Bhasker, K. and Praveen Kumar, Reddy and Prapulla, S. G. (2011) Impact of Freeze and Spray Drying on the Retention of Probiotic Properties of Lactobacillus fermentum: An in vitro Evaluation Model. International Journal of Microbiological Research, 2 (3). pp. 243-251.
Modi, V. K. (2013) CSIR-CFTRI develops Egg Paneer: A Texturised Shelf Stable Functional Food. Indian Food Packer, 67 (4). pp. 58-59. ISSN 0019-4808
Mohan, A. Dhale (2007) Physiology of Monascus Purpureus in relation to Metabolite Production and Application as Functional Food. PhD thesis, University of Mysore.
Monisha, R. (2012) Evaluation of ready-to-eat cocoa based functional spreads. [Student Project Report] (Submitted)
Mouliswar, P. and Soma, Kurien. and Daniel, V. A. and Malleshi, N. G. and Venkat Rao, S. (1993) In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction. Journal of Food Science and Technology, 30 (1). pp. 36-39.
Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.
Murali, Krishnan and Prabhasankar, P. (2012) Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food. Critical reviews in Food Science and Nutrition, 52. pp. 9-20. ISSN 1040-8398
Nasirullah, Dr. and Jeyarani, T. and Rakshitha, D. (2009) Isolation and antioxidant efficacy of nutraceutical concentrates from sesame and flax seed oils. Journal of Food Science and Technology, 46 (1). pp. 66-69.
Neelam, Rawat (2011) Newer Health and Nutritious Ingredients for Bakery, Traditional and Pasta Products. [Student Project Report] (Submitted)
Neeser, Jean Richard and Bruce German, J. (2004) Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals. Marcel Dekker, USA. ISBN 0-8247-4722-4
Neetah, M. R. and Praveen, Naika S (2011) Health Beneficial Components From Dietary Sources. [Student Project Report]
Neha, Singh (2010) Nutritional significance and nutraceutical potentials of millets and pseudo cereals. Masters thesis, University of Mysore.
Nirmala, Metwal (2008) Functional Ingredients in Bakery Products. [Student Project Report]
Nisha, A. (2009) Biotechnological Studies for the Production of Arachidonic Acid from Mortierella Alpina. PhD thesis, University of Mysore.
Nithya, V. and Muthukumar, S. P. and Prakash, M. Halami (2012) Safety Assessment of Bacillus licheniformis Me1 Isolated from Milk for Probiotic Application. International Journal of Toxicology, 31 (3). pp. 228-237.
Niveditha, Lakshman (2012) Nutraceutical Properties of Wellness Rice Flour. [Student Project Report] (Submitted)
Omotade, R. Ogunremi and Renu, Agrawal and Abiodun, I. Sanni (2015) Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32. Food Science and Nutrition, 3 (6). pp. 486-494.
Pallavi, B. V. and Chetana, R. and Ravi, R. and Yella Reddy, S. (2015) Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52 (3). pp. 1663-1669. ISSN 0022-1155
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.
Piyali, Adhikari (2010) Cereal Based Spirulina Nutribar Development and Analysis of Phycocyanin in respect of Temperature and Light Intensity in Spirulina. [Student Project Report]
Poornima, V. (2012) Prevalence of Salmonella Spp in Indigenous Sweets and Challenge Studies. [Student Project Report] (Submitted)
Prabakaran, E. (2012) Nutraceutical properties in the development of whole rice flour based traditional food product. [Student Project Report] (Submitted)
Prabhakara Rao, P.G. and Narsing Rao, G. and Sathiya Mala, K. and Balaswamy, K. and Akula, Satyanarayana (2013) Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. Journal of Food Science and Technology, 50 (1). pp. 129-134. ISSN 0022-1155
Prabhjot Kaur, Sabharwal (2011) Recovery, purification and application of natural antioxidants nutraceuticals from oilseed/nuts and by-products. Masters thesis, University of Mysore.
Prabhjot Kaur, Sabharwal (2010) Oilseeds nut based natural antioxidants and nutraceuticdals - present status and their role in functional foods. Masters thesis, University of Mysore.
Pradeep, P. M. and Jayadeep, A. and Manisha, Guha and Vasudeva, Singh (2014) Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran. Journal of Cereal Science, 60. pp. 187-192.
Pradeep, S. R. and Manisha, Guha (2011) Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts. Food Chemistry, 126. pp. 1643-1647.
Pragya, Dwivedi (2013) Research and Developments in Wheat Based Traditional Sweet Products. Masters thesis, University of Mysore.
Prakash, M. and Ravi, R. and Sathish, H. S. and Shyamala, J. C. and Shwetha, M. A. Ashwini and Rangarao, G. C. P. (2005) Sensory And Instrumental Texture Measurement Of Thermally Processed Rice. Journal of Sensory Studies, 20 (5). pp. 410-420.
Prapulla, S. G. and Subhaprada, V. and Karanth, N. G. (2000) Microbial production of oligosaccharides: a review. Advances in Applied Microbiology, 47. pp. 299-343. ISSN 0065-2164
Prasanth Kumar, P.K. and Gopala Krishna, A. G. (2014) Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions. Grasas Y Aceites, 65 (2). pp. 1-12.
Prashanti, S. (2016) Investigation on Development of Nutraceutically Blended Beverages (Nbb) from Java Apple (Syzygium Samarangense L.) Fruits. [Student Project Report] (Submitted)
Prasoona, J. H. (2012) Prevalence of Staphylococcus Aureus in Indigenous Sweets and Challenge Studies. [Student Project Report] (Submitted)
Praveen Kumar Reddy, K. B. (2007) Effect of Drying Processes on Viability and Selected Functional Properties of Probiotic Lactic Acid Bacteria. PhD thesis, University of Mysore.
Pravin, Kumar (2008) Development of vegetable oilseed based nutraceutical carrier for application in food formulation for functional oils and foods. [Student Project Report]
Priya, Pai (2010) Bioactive Components from Dietary Sources. [Student Project Report]
Priyadarshini, S. (2012) Fortification of Fruit and Cereal Bars. [Student Project Report] (Submitted)
Priyanka, Gupta (2005) Fruit Bars: A Vehicle for Delivery Of Nutraceuticals (Protein Hydrolysates). Masters thesis, University of Mysore.
Rachitha, Diwakar (2006) Nutraceuticals Enriched Candies. [Student Project Report]
Radha, Kushwaha (2015) Studies on Sweeteners. [Student Project Report] (Submitted)
Radhika, B. and Padmapriya, B. P. and Chandrashekar, A. and Keshava, N. and Varadaraj, M. C. (2001) Detection of Bacillus cereus in foods by colony hybridization using PCR-generated probe and characterization of isolates for toxins by PCR. International Journal of Food Microbiology, 74. pp. 131-138.
Rajani, J. (2011) Preparation of sugar free and nutraceutical enriched carrot halwa. Masters thesis, University of Mysore.
Rajendran, S. and Godavari Bai, S. and Narasimhan, K. S. (1993) Fumigation of Jamun Ready-Mix. Journal of Food Science and Technology (India), 30 (3). pp. 226-228.
Ramesh, A. (2006) Challenges in machinery design for heritage foods of India. Indian Food Industry, 25 (6). pp. 78-82.
Ramesh Yadav, A. and Rekha, M. N. and Chauhan, A. S. and Ramteke, R. S. (2004) Ready to Eat Snack from Fruits. Journal of Rural Technology, 1 (4). pp. 174-177.
Rani, P. Shobha and Renu, Agrawal (2007) Volatile Compounds of Therapeutic Importance Produced by Leuconostoc paramesenteroides, a Native Laboratory Isolate. Turkish Journal of Biology, 31. pp. 35-40.
Ravi, R. and Maya, Prakash. and Rajalakshmi, D. (2002) Relationship between sensory and texture measurement of jamun and positioning of jamun samples. Journal of Sensory Studies, 17 (1). 29-41, 13 ref..
Ravikumar, Hosamani and Saraf, R. Ramesh and Dr., Muralidhara (2010) Attenuation of Rotenone-Induced Mitochondrial Oxidative Damage and Neurotoxicty in Drosophila melanogaster Supplemented with Creatine. Neurochemical Research, 35. pp. 1402-1412.
Raviranjan, Kumar (2013) Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity. [Student Project Report] (Submitted)
Rekha, C. R. (2010) Soybased Functional Foods with Reference to Probiotics and Isoflavones. PhD thesis, University of Mysore.
Renuka, B. (2011) Biotechnological approaches for the preparation of FOS based prebiotic and probiotic foods. PhD thesis, University of Mysore.
Richa, Ranjan (2013) Significance of Sorghum in Novel Foods. Masters thesis, University of Mysore.
Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.
Sangeetha, P. T. (2003) Microbial Production of Fructooligosaccharides. PhD thesis, University of Mysore.
Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2003) Microbial production of fructooligosaccharides. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 5 (3). pp. 313-318.
Saravanan, Kandasamy and Aradhya, S. M. (2011) Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome). Food and Function, 1. pp. 603-610.
Saravanan, P. (2007) Studies on Phytic Acid Content in Energy Food Formulation: Effect of Phytase Enzyme on it. [Student Project Report]
Sathiya Mala, K. and Prabhakara Rao, P.G. and Narsing Rao, G. and Sathyanarayana, A. (2015) Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian Journal of Traditional Knowledge, 14 (1). pp. 118-123.
Sathya, T. A. and Mahejibin, Khan (2014) Diversity of Glycosyl Hydrolase Enzymes from Metagenome and Their Application in Food Industry. Journal of Food Science, 79 (11). R2149-R2156.
Savitha, R. (2011) Studies on Fructosyl transferase in Fructooligosaccharide production. [Student Project Report]
Shahidi, Fereidoon and Naczk, Marian (2004) Phenolics in Food and Nutraceuticals. CRC Press, Boca Raton.
Sharma, Neha (2007) Chemistry and Food Applications of Tinospora cordifolia. [Student Project Report]
Sharma, Sanjeev Kumar (2006) Cocoa: Processing and Nutraceutical Aspects. [Student Project Report]
Shashidhar, G. M. and Giridhar, P. and Manohar, B. (2015) Functional polysaccharides from medicinal mushroom Cordyceps sinensis as a potent food supplement: extraction, characterization and therapeutic potentials – a systematic review. RSC Advances, 5. pp. 16050-16066.
Shashidhar, M. G. and Giridhar, P. and Udaya Sankar, K. and Manohar, B. (2013) Bioactive principles from Cordyceps sinensis: A potent food supplement – A review. Journal of Functional Foods, 5 (3). pp. 1013-1030.
Shashirekha, M. N. and Mallikarjuna, S. E. and Rajarathnam, S. (2015) Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 55. pp. 1324-1339.
Shashirekha, M. N. and Shylaja, M. Dharmesh and Shivaleela, V. Bhimangouder and Mallikarjuna, S. E. and Rajarathnam, S. (2014) Health and Wellness Product from Mangosteen (Garcinia mangostana L.) Rind: Bioactive Potentials. International Journal of Biotechnology for Wellness Industries, 3. pp. 111-120.
Sheema, Faiza and Dr., Nasirullah and Sukumar, Debnath (2016) Molecular Finger Printing of Nutra‑Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium. Journal of the American Oil Chemists' Society, 93. pp. 1301-1310. ISSN 0003-021X
Shipra, Tiwari and Chetana, R. and Shashikala, P. and Sakina, Khatoon (2014) Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines. Journal of Food Science and Technology, 51 (1). pp. 136-141. ISSN 0021-8561
Shivli, Srivastava (2012) Research and Developments in Semolina Based Traditional Products. Masters thesis, University of Mysore.
Shivli, Srivastava and Suresh, D.Sakhare and Indrani, D. (2014) Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics. Journal of Texture Studies, 45. pp. 452-461. ISSN 0022-4901
Shobha Rani, P. (2008) Isolation and characterization of a native isolate of Leuconostoc for functional attributes. PhD thesis, University of Mysore.
Shwetha, K.V. (2010) Bioactive Compounds From Dietary Sources- Comparitive Evaluation. [Student Project Report]
Sila, Bhattacharya and Narasimha, H. V. (1999) Characterization of papad from different blends of cereals with blackgram. Journal of Food Quality, 22 (2). 157-166 ; 8 ref..
Sohini, Jana (2013) In Vitro and In Vivo Studies for Hypolipidemic and Hypocholesterolemic Activities in Prepared Novel Probiotic Functional Food. [Student Project Report] (Submitted)
Soumyarani, M. K (2006) Bioactive compound in fruits and vegetables and their nutraceutical products. [Student Project Report]
Sridhar, B.S. and Manohar, B. (2001) Optimization of the continuously extruded unleavened flat bread(chapati) process. European Food Research and Technology, 212. pp. 477-486.
Srinivasan, K. (2008) Reason to season: Spices as functional food adjuncts with multiple health effects. Indian Food Industry. pp. 36-47.
Subrahmanyan, V. and Lulla, B. S. and Narayana Rao, M. and Johar, D. S. and Swaminathan, M. (1957) Investigations on the medicinal properties of banana. Part 1. The chemical composition and nutritive value of banana. Annals of Biochemistry and Experimental Medicine, 17 (5). pp. 155-160.
Sunil, L. and Prakruthi, Appaiah and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Preparation of food supplements from oilseed cakes. Journal of Food Science and Technology, 52 (5). pp. 2998-3005.
Suresh Kumar, G. and Gopala Krishna, A. G. (2015) Studies on the nutraceuticals composition of wheat derived oils wheat bran oil and wheat germ oil. Journal of Food Science and Technology, 52 (2). pp. 1145-1151. ISSN 0022-1155
Suresh Kumar, G. and Swathi, R. and Gopala Krishna, A. G. (2014) Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran. International Journal of Food Sciences and Nutrition, 65 (3). pp. 327-334.
Swathi, R. (2012) Studies On the Neutraceuticals of Minor Compounds of Extracted Oil From Roasted Wheat Germ and Wheat Bran. [Student Project Report] (Submitted)
Tanaya, Banerjee (2011) Application of Soybean Oil Margarines in the Preparation of Novel Functional Spreads. [Student Project Report]
Varsha, Bhargava (2005) Preparation Of Dietetic Fats For Functional Food Formulations. Masters thesis, University of Mysore.
Varsha, V. Prabhu (2016) Extraction of Nutraceutical Rich Fractions from Millets and its Characterization. [Student Project Report] (Submitted)
Venkatasubbaiah, P. and Dwarakanath, C. T. (1985) Microbiological quality and growth of Staphylococcus aureus in liquid type of traditional Indian sweets. Journal of Food Science and Technology, 22 (6). 394-397, 9 ref..
Venkatesh, K. V. L. and Dhanaraj, S. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadevaiah, M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1984) Effect of packaging on quality of Sohan Halwa during storage. Journal of Food Science and Technology, 21 (3). 167-171, 8 ref..
Venkatesh, K. V. L. and Prabhakar, J. V. and Sen, D. P. (1982) Analysis of 'Sohan halwa' and 'Sohan Papri'. Indian Food Packer, 36 (5). 52-55, 3 ref..
Vibha, Nagaraja (2016) Extraction and elucidation of bioactives from young and mature mulberry (Morus alba) leaves. [Student Project Report] (Submitted)
Vidya Laxme, B. (2007) Preparation of Probiotic Lactic Acid Bacterial Functional Food Active against Vibrio Cholerae. [Student Project Report]
VidyaLaxme, B. and Rovetto, A. and Grau, R. and Renu, Agrawal (2014) Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties. Journal of Food Science and Technology, 51 (11). pp. 3072-3082. ISSN 0022-1155
Vishwanath, S. Vallabha and Indira, T. N. and Jyothi Lakshmi, A. and Radha, C. and Purnima Kaul, Tiku (2015) Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients. Journal of Food Science and Technology, 52 (12). pp. 8252-8259. ISSN 0022-1155