[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses"

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Creators | Item Type
Jump to: A | B | C | D | E | G | H | I | J | K | L | M | N | O | P | R | S | T | U | V | W | Z
Number of items at this level: 380.

A

Abitha, P. (2013) Horsegram Bowman-Birk Inhibitor: Role of Intradomain Disulphide Bond on the Thermal Stability and Activity. [Student Project Report] (Submitted)

Adesina, A. A. and Sowbhagya, C. M. and Kumar, K. R. and Zakiuddin Ali, S. (1998) Shelf-life of maize-soya based ready-to-eat extruded snacks. Beverage and Food World, 25 (1). pp. 61-64.

Ajila, C. M. and Prasada Rao, U. J. S. (2009) Purification and characterization of black gram (Vigna mungo) husk peroxidase. Journal of Molecular Catalysis B: Enzymatic, 60 (1-2). pp. 36-44. ISSN 1381-1177

Ajila, C. M. (2007) Isolation and Characterization of Valuable Components from Mango Peel and Black Gram Husk. PhD thesis, University of Mysore.

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Microwave assisted synthesis and characterization of Phaseolus aconitifolius starch-g-acrylamide. Carbohydrate Polymers, 86. pp. 872-876.

Akshatha, M. Dattatreya and Divyashree, K. N. and Prema, Viswanath (2011) Microscopic Detection of Adulteration of Bengal Gram (Cicer Arietinum) Flour with other Legume Flour based on the Seed Testa Macrosclereids. Journal of Food Science and Technology, 48 (1). pp. 114-119.

Alla, Singh (2010) Isolation and Characterization of Bioactive Compounds from Black Gram and its Milled Fractions. [Student Project Report]

Ambresh, P. (2010) Rheological characteristics of alphaamylase treated cereal and pulse flour dispersions and doughs. [Student Project Report]

Anand, S. and Rati, E. R. (2005) Ochratoxigenic Fungal Contamination Of Food Commodities. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (3). pp. 511-514.

Anandaswamy, B. and Date, W. B. (1956) Processing lucerne for edible purposes. Bulletin of Central Food Technological Research Institute, 5. pp. 105-107.

Anandaswamy, B. and Gopinath, P. and Kuppuswamy, S. and Iyengar, N. V. R. (1970) Packaging and storage studies on pre-cooked and dehydrated rice and thur dhal (Cajanus cajan) in consumer package. Journal of Food Science and Technology, 7 (S). 43-45, 6 ref.. ISSN 0022-1155

Anandaswamy, B. and Iyengar, N. V. R. (1961) Prepackaging studies on fresh snap beans (Phaseolus vulgaris). Food Science, 10. pp. 279-283.

Ananthanarayan, T.R. (2009) Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Angela, M. (2011) Studies on deep freezing of green peas (Pisum sativum L). Masters thesis, University of Mysore.

Anmol Kumar, Chopra and Subhojit, Roy and Vishal, Singh (2009) Isolation and Characterization of Starch from Moth Bean (Vigna Aconitifolia). [Student Project Report]

Archana, J. and Madhumitha, S. and Valiammai, A. (2009) Influence of Blackgram Flour on Pasta Processing. [Student Project Report]

Archana, K. Pushparaj (2015) Botanical extracts as freshness keepers for the extended shelf life of sprouts. [Student Project Report] (Submitted)

Arun, Tapal and Purnima Kaul, Tiku (2013) Utilization of Pigeon Pea Milling Waste By-product as a Protein Source. International Journal of Agriculture and Food Science Technology, 4 (8). p. 741.

Asha, M. R. and Susheelamma, N. S. and Manisha, Guha (2007) Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. International Journal of Food Science and Technology, 42 (6). 669-677 ; 36 ref..

Ayyappan, Appukuttan Aachary (2009) Bioactive xylooligosaccharides from corncob: Enzymatic production and applications. PhD thesis, University of Mysore.

Ayyappan, Appukuttan Aachary and Prapulla, S. G. (2009) Value addition to corncob: Production and characterization of xylooligosaccharides from alkali pretreated lignin-saccharide complex using Aspergillus oryzae MTCC 5154. Bioresource Technology, 100 (2). pp. 991-995. ISSN 0960-8524

B

Babitha, M. P. and Bhat, S. G. (2002) Differential induction of Superoxide Dismutase in Downy Mildew-resistant and Susceptible Genotypes of Pearl Millet. Plant Pathology, 51. pp. 480-486.

Balaji, Prakash and Murthy, M. R. N. and Sreerama, Y. N. and Rajagopal Rao, D. and Gowda, L. R. (1997) Studies on simultaneous inhibition of trypsin and chymotrypsin by horsegram Bowman-Birk inhibitor. Journal of Biosciences, 22 (5). pp. 545-554. ISSN 0021-8561

Balasubrahmanyam, N. and Venkatesh, K. V. L. and Shurpalekar, S. R. (1974) Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage. Journal of Food Science and Technology, 11 (2). 79-80, 3 ref.. ISSN 0022-1155

Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. and Madhusudhan, B. (1996) Structural studies of linear and branched fractions of chickpea and finger millet starches. Carbohydrate Research, 284 (1). 101-109; 28 ref..

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.

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Jayaprakashan, S. G. and Lokesh, B. R. (2001) Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India. Plant Foods for Human Nutrition , 56 (1). pp. 37-49. ISSN 0921-9668

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Shankara, R. and Lokesh, B. R. (1999) Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. Plant Foods for Human Nutrition, 53 (3). pp. 237-47. ISSN 0921-9668

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.

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180. pp. 124-132.

Bhat, K. K. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadeviah, M. and Dhanaraj, S. and Govindrajan, V. S. and Anandaswamy, B. and Prabhakar, J. V. and Sen, D. P. (1982) Studies on packaging and storage of fried mung (Phaseolus aureus) dhal. Journal of Food Science and Technology , 19. pp. 197-203.

Bhat, K. K. and Suvendu, Bhattacharya (2001) Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology, 36 (5). 499-507, 19 ref..

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Effect of grading and some pretreatments on the quality of deep fat fried beans (Dolichos lablab). Indian Journal of Agricultural Science, 30. pp. 48-54.

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Some improvements in the method of deep fat frying of field beans. Indian Journal of Applied Chemistry, 23. pp. 122-126.

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

Bhavanishankar, T. N. and Shantha, T. (1987) Natural occurrence of Fusarium toxins in peanut, sorghum and maize from Mysore (India). Journal of the Science of Food and Agriculture, 40 (4). 327-332, 17 ref..

Bidlan, Rajkumar and Afsar, Mohammed and Manonmani, H.K. (2004) Bioremediation of HCH-contaminated soil: elimination of inhibitory effects of the insecticide on radish and green gram seed germination. Chemosphere, 56. pp. 803-811.

Borthakur, A. and Rao, A. G. A. and Ramadoss, C. S. (1990) Bengal gram lipoxygenase: fluorescence quenching study of the interaction of linoleic acid and 13- and 9-hydroperoxylinoleic acids with the two forms of the enzyme. Journal of Agricultural and Food Chemistry, 38 (7). 1487-1490, 18 ref..

Borthakur, A. and Ramdoss, C. S. and Appu Rao, A. G. (1988) Physicochemical studies on two forms of Bengal gram lipoxygenase: Implication for structural differences. Biochimica et Biophysica Acta, 958. pp. 40-51.

C

Caro Bueno, E. and Narasimha, H. V. and Desikachar, H. S. R. (1980) Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris). Journal of Food Science and Technology, 17 (5). 235-237, 14 ref..

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1990) Composition and properties of mucilaginous polysaccharide from native and fermented blackgram flour. Carbohydrate Polymers, 12 (2). pp. 189-202.

Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.

D

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 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 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..

Date, W. B. (1955) Antioxidant property of some legume flours. Science and Culture, 21. p. 106.

Deepa, G. Muricken (2011) Cloning, Expression And Site-Directed Mutagenesis Of The Bowman-Birk Inhibitor Of Horsegram (Dolichos Biflorus). PhD thesis, University of Mysore.

Deepa, G. Muricken (2010) Functional expression of horsegram (Dolichos biflorus) Bowman–Birk inhibitor and its self-association. Biochimica et Biophysica Acta, 1804. pp. 1413-1423. ISSN 0006-3002

Deepa, G. Muricken and Lalitha, R. Gowda (2011) Molecular engineering of a small trypsin inhibitor based on the binding loop of horsegram seed Bowman-Birk inhibitor. Journal of Enzyme Inhibition and Medicinal Chemistry, 26 (4). 553-560 .

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

Desikachar, H. S. R. (1975) Processing of maize, sorghum and millets for food uses. Journal of Scientific and Industrial Research, 34. pp. 231-237.

Desikachar, H. S. R. and Sankaran, A. N. and Subrahmanyan, V. (1956) The comparitive value of soyabean and Bengal gram as supplements to the poor South Indian rice diet. Indian Journal of Medical Research, 44. pp. 741-748.

Desikachar, H. S. R. and Subramanyan, V. (1961) The effect of flaking on the culinary quality of pulses. Journal of Scientific and Industrial Research, 20D. pp. 413-415.

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

Devavratha, H. Rao (2013) Molecular characterization of an enzymatic D-galactose specific lectin from field bean (Dolichos lablab) seeds. PhD thesis, University of Mysore.

Devavratha, H. Rao and Gowda, L. R. (2012) The D-galactose specific lectin of field bean (Dolichos lablab) seed binds sugars with extreme negative cooperativity and half-of-the-sites binding. Archives of Biochemistry and Biophysics, 524. pp. 85-92.

Devavratha, H. Rao and Yashavanth , L. Vishweshwaraiah and Lalitha, R. Gowda (2012) The enzymatic lectin of field bean (Dolichos lablab): Salt assisted lectin–sugar interaction. Phytochemistry, 83 . pp. 7-14.

Doraiswamy, T. R. and Daniel, V. A. and Swaminathan, M. (1969) Effect of supplementary protein food based on a blend of cottonseed groundnut and Bengal gram flours and fortified with vitamins and minerals on the growth, nutritional status and nitrogen balance in. Journal of Nutrition and Dietetics, 6. pp. 336-342.

E

El Faki, H. A. and Desikachar, H. S. R. and Salimath, P. V. and Tharanathan, R. N. (1983) Carbohydrate make-up of chick pea, cow pea and horse gram. Starch/Staerke, 35 (5). 163-166, 20 ref..

ElFaki, H. A. and Bhavanishankar, T. N. and Venkataraman, L. V. and Tharanathan, R. N. and Desikachar, H. S. R. (1984) Presence of an inhibitory factor to gas production by Clostridium perfringens in husks of chick pea (Cicer arietinum), cowpea (Vigna sinensis) and horse gram (Dolichos biflorus). Journal of Food Science and Technology, 21 (5). 259-261, 13 ref..

ElFaki, H. A. and Desikachar, H. S. R. and Salimath, P. V. and Tharanathan, R. N. (1983) Physico-chemical characteristics of starches from chick pea, cow pea and horse gram. Starch/Staerke, 35 (4). 118-122, 14 ref..

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.

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. and Gowda, L. R. (2004) Physico-chemical characterization of seed oil and nutrient assessment of Adenanthera pavonina, L: an underutilized tropical legume. Ecology of Food and Nutrition, 43 (4). pp. 295-305.

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.

G

Ganesh, Kumar and Venkataraman, L. V. (1978) Chickpea seed proteins: modification during germination. Phytochemistry, 17 (4). 605-609, 30 ref..

Ganesh Kumar, K. and Venkataraman, L. V. (1976) Studies on the in vitro digestibility of starch in some legumes before and after germination. Nutrition Reports International, 13 (1). 115-124, 22 ref..

Ganesh Kumar, K. and Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1978) Cooking characteristics of some germinated legumes: changes in phytins, Ca-. Journal of Food Science, 43 (1). 85-88, 30 ref..

Geetha, N. and Venkatachalam, P. and Prakash, V. and Sita, Lakshmi (1998) High frequency induction of multiple shoots and plant regeneration from seedling explants of pigeonpea (Cajanus cajan l.). Current Science, 75 (10). p. 1036.

Geethanjali , M. K. (2012) Convenient Product from Cereals and Pulses after Processing into Composite Flour. [Student Project Report] (Submitted)

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, T. K. and Padmaraju, Vasudevaraju and Prasada Rao, U. J. S. (2012) Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract. Food and Chemical Toxicology, 50. pp. 1690-1696.

Girish, T. K. and Pratape, V. M. and Prasada Rao, U. J. S. (2012) Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Research International , 46 . pp. 370-377.

Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..

Gopalakrishna, A. G. (2007) Edible oilseeds: Oil and meal-need for quality control. Beverage and Food World, 34 (1). pp. 42-44.

Gopinath, M. R. and Muralikrishna, G. and Niranjana, S. R. (2011) Effect of storage on redgram [Cajanus cajan (L.) Millsp] and greengram [Vigna radiata (L.) Wilczek] varieties with particular reference to carbohydrate composition. Archives of Phytopathology and Plant Protection, 44 (16). pp. 1609-1620.

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) The metabolism of nitrogen, digestibility coefficient and biological value of the proteins and net protein utilization in children of a protein food based on a blend of groundnut, Bengal gram and Sesame Flours Fortified with Di-Methionine and Lysine. Journal of Nutrition and Dietetics, 2. pp. 113-118. (In Press)

H

Hameeda Banu, N.Itagi and Vasudeva , Singh (2012) Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology, 49 (1). pp. 74-81. ISSN 0022-1155

Hampapura, V. Narasimha and Ramakrishnaiah, N. and Pratape, V. M. (2007) Milling of Pulses. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Hanumantha Rao, K. and Subramanian, N. (1970) Essential amino acid composition of commonly used Indian pulses by paper chromatography. Journal of Food Science and Technology, 7 (1). 31-34, 21 ref..

Hariharasudhan, G. (2008) Purification and Biochemical characterization of Kunitz trypsin inhibitor of Sword bean (Entada Scandens) seeds. [Student Project Report]

Harish, Chander and Ahmed, S. M. (1986) Efficiency of oils from medicinal plants as protectants of green gram against the pulse beetle. Entomology, 11 (1). pp. 21-28.

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

Hithamani, G. and Srinivasan, K. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.

I

Indira, T. N. and Bhattacharya, S. (2006) Grinding characteristics of some legumes. Journal of Food Engineering, 76 (2). pp. 113-118. ISSN 0260-8774

Indrani, D. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2015) Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. Journal of Food Science and Technology, 52 (1). pp. 415-422. ISSN 0022-1155

Indrani, D. and Suresh, D.Sakhare and Mr., Milind and Aashitosh, A. Inamdar (2015) Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology, 52 (8). pp. 5264-5270. ISSN 0022-1155

J

Jaya, T. V. and Krishnamurthy, K. S. and Venkataraman, L. V. (1975) Effect of germination and cooking on the protein efficiency ratio of some legumes. Nutrition Reports International, 12 (3). 175-183, 14 ref..

Jaya, T. V. and Venkataraman, L. V. (1981) Changes in the carbohydrate constituents of chickpea and greengram during germination. Food Chemistry, 7 (2). 95-104, 26 ref..

Jayadeep, A. and Sashikala, V. B. and Vishwas, M. Pratape (2009) Nutrients and certain lipid soluble bioactive components in dehusked whole grains (gota) and dehusked splits (dhal) from pigeon pea (Cajanus cajan) and their cooking characteristics. International Journal of Food Sciences and Nutrition, 60(s4). 273�-284.

Jyothirmayi, T. and Prabhakara Rao, P. G. and Walde, S. G. (2006) Nitrogen extractability and functional properties of defatted Erythrina variegata flour. Food Chemistry, 96 (2). pp. 242-247. ISSN 0308-8146

Jyotsna, R. and Mr., Milind and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2015) Roller milled black gram (Phaseolus mungo ) semolina and its influence on the quality characteristics of high protein pasta. Journal of Food Science and Technology, 52 (4). pp. 2464-2468.

Jyotsna, R. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) Effect of Green Gram Semolina (Phaseolus Aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics Of High-Protein Pasta. Journal of Food Processing and Preservation, 38. pp. 1965-1972.

Jyotsna, Rajiv and Swetha, Lobo and Jyothi Lakshmi, A. and Venkateswara Rao, G. (2012) Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies. Journal of Texture Studies, 43 . pp. 350-360.

K

Kadkol, S. B. and Desikachar, H. S. R. (1961) Estimation of galacturonic acid by paper chromatography. Current Science, 30. pp. 337-338.

Kadkol, S. B. and Desikachar, H. S. R. and Srinivasan, M. (1961) The mucilaginous principles in black gram (Phaseolus mungo) dhal. Journal of Scientific and Industrial Research, 20C. pp. 252-253.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Paul Jayaraj, A. and Subramanyan, V. (1962) The supplementary value of certain processed protein foods based on blends of grondnut, soyabean, sesame, chickpea (Cicer arietinum) flours and skim milk powder to a maize-tapioca diet. British Journal of Nutrition, 16. pp. 49-57.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary values of the proteins of Bengal gram (Cier arietinum) and sesame to groundnut proteins. Food Science, 7 (7). pp. 186-187.

Kantha, Joseph and Narayana Rao, M. and Swaminathan, M. and Subramanyan, V. (1957) The metabolism of nitrogen, calcium and phosphorus in undernourshed children. 3. The effect of a supplementary multipurpose food on the metabolism of nitrogen, calcium and phosphorus. British Journal of Nutrition, 11. pp. 388-391.

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, Shurpalekar and Narendra, Singh. and Sundaravalli, O. E. (1969) Nutritive value of leaf protein from lucerne (Medicago sativa): Growth responses in rats at different protein levels and to supplementation with lysine and or methionine. Indian Journal of Experimental Biology, 7. pp. 279-280.

Kavya, S. (2008) Partial Purification and Characterization of a D-Galactose Specific Lectin from Field bean (Dolichos lablab) Seeds. [Student Project Report]

Khader, V. and Rao, S. V. (1981) Digestibility of carbohydrates of raw and cooked Bengal gram (Cicer arietinum), green gram (Phaseolus aureus) and horse gram (Dolichos biflorus). Food Chemistry, 7 (4). 267-271, 13 ref..

Khader, V. and Rao, S. V. (1982) Limiting amino acids in Bengal gram (Cicer arietinum) as determined from blood amino acid levels and amino acid supplementation studies in the rat. Annals of Nutrition and Metabolism, 26 (6). 353-359; 24 ref..

Khader, V. and Venkat Rao, S. (1986) Limiting amino acids in horse gram (Dolichos biflorus). Indian Journal of Nutrition and Dietetics, 23 (6). pp. 158-164.

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 Shurpalekar, S. R. and Kumar, G. V. and Chandrashekhara, M. R. and Parthasarathy, L. and Swaminathan, M. (1964) Supplementary value of a spray dried infant food formulation based on groundnut protein isolate and full fat soy flour to a poor rice diet. Journal of Nutrition and Dietetics, 1. pp. 169-172.

Kowsalya Murthy, S. and Kantharaj Urs, M. (1980) Effect of toasting Bengal gram (Cicer arietinum) on lysine availability and in vitro digestibility of proteins. Journal of Food Science and Technology, India, 17 (4). 200-201, 10 ref..

Kowsalya Murthy, S. and Kantharaj Urs, M. (1979) Changes in lipids of bengalgram (Cicer arietinum) on heat processing. Journal of Food Science and Technology, India, 16 (3). 87-89, 8 ref..

Krishna, A. G. G. and Prabhakar, J. V. and Aitzetmuller, K. (1997) Tocopherol and fatty acid composition of some Indian pulses. Journal of the American Oil Chemists' Society, 74 (12). pp. 1603-1606.

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. S. and Rama Rao, G. (1976) Studies on the proteins of green gram. Indian Food Packer, 30 (1). 28-33, 23 ref..

Krishnamurthy, K. S. and Venkataraman, L. V. (1983) Physico-chemical characterization of green gram (Phaseolus aureus) proteins during germination. Indian Food Packer, 37 (2). 58-62, 10 ref..

Kulkarni, S. G. and Manan, J. K. and Agarwal, M. D. and Shukla, I. C. (1997) Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh. Journal of Food Science and Technology, 34 (2). 119-122, 5 ref..

Kulkarni, S. G. and Saxena, A. K. and Manan, J. K. and Berry, S. K. (1989) Studies on packaging and storage of North Indian spiced papads made from blends of different dhals (split pulses). Journal of Food Science and Technology, 26 (3). 121-125, 10 ref..

Kumar, Pradeep and Sreerama, Yadahalli N. and Gowda, Lalitha R. (2002) Formation of Bowman–Birk inhibitors during the germination of horsegram (Dolichos biflorus). Phytochemistry, 60. pp. 581-588.

Kumar, K. R. and Anandaswamy, B. (1979) Shelf-life studies on a flour blend based on maize and pulses. Journal of Food Science and Technology, India, 16 (3). 118-119, 4 ref..

Kuppuswamy, S. and Meena Rao, J. and Srinivasan, M. and Subrahmanyan, V. (1958) Ascorbic acid in germinating seeds of Sesbania grandiflora Pers. Current Science, 27. pp. 343-345.

Kurien, P. P. (1984) Dehulling technology of pulses. Research and Industry, 29 (3). 207-214, 15 ref..

Kurien, P. P. (1987) Processing and utilization of grain legumes. Human Nutrition:Food Sciences and Nutrition, 41F (3/4). pp. 203-212. ISSN 0308-4329

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1960) The effect of partial or complete replacement of rice in poor vegetarian diet by jowar (Sorghum vulgare) on the growth and composition of blood and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 20. pp. 293-298.

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 Swaminathan, M. and Subrahmanyan, V. (1960) The distribution of protein, calcium and phosphorus between the fibrous seed coat and endosperm of jowar (Sorghum vulgare). Food Science, 9. pp. 334-335.

Kurien, P. P. and Parpia, H. A. B. (1968) Pulse milling in India. I - Processing and milling of Tur, Arhar (Cajanus cajan Linn). Journal of Food Science and Technology (Mysore), 5 (4). 203-207, 2 ref..

L

Lalitha, K. and Patwardhan, M. V. and Radhakrishnamurthy, R. (1974) Multiple forms of aspartate amino transferase from germinated green gram (Phaseolus aureus Roxb.). Indian Journal of Biochemistry and Biophysics, 11. pp. 216-220.

Lalitha, R. Gowda and Handanahal, S. Savithri and Rajagopal Rao, D. (1994) The Complete Primary Structure of a Unique Mannose/Glucose-specific Lectin from Field Bean (Dolichos lab lab)*. Journal of Biological Chemistry, 269 (29). pp. 18789-18793.

Lingaraju, M H and Gowda, Lalitha R (2008) A Kunitz trypsin inhibitor of Entada scandens seeds: another member with single disulfide bridge. Biochimica et biophysica acta, 1784 (5). pp. 850-5. ISSN 0006-3002

M

Madhukara, K. and Srilatha, H. R. and Srinath, K. and Bharathi, K. (1997) Production of methane from green pea shells in floating dome digesters. Process Biochemistry, 32 (6). pp. 509-513.

Madhukumar, M. S. and Muralikrishna, G. (2010) Structural characterisation and determination of prebiotic activity of purified xylo-oligosaccharides obtained from Bengal gram husk (Cicer arietinum L.) and wheat bran (Triticum aestivum). Food Chemistry, 118 (2). pp. 215-223. ISSN 0308-8146 (In Press)

Madhukumar, M. S. and Chandrashekar, P. M. and Venkatesh, Y. P. and Muralikrishna, G. (2011) Immunomodulatory activity of xylo-oligosaccharides from Bengalgram (Cicer arietinum L.) husk. Trends in Carbohydrate Research, 3 (3). pp. 44-50.

Madhusudhan, B. (1993) Legume and Cereal Starches - Chemical Basis for Differences in their Digestibilities. PhD thesis, University of Mysore.

Madhusudhan, B. and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches. Starch/Staerke, 47 (5). 165-171, 31 ref..

Mahadevaiah, B. and Kumar, K. R. and Balasubrahmanyam, N. (1977) Packaging studies on pulses and cereal flours in flexible films. Indian Food Packer, 31 (4). 25-31, 9 ref..

Mahadevamma, S. and Tharanathan, R. N. (2004) Processing of legumes: resistant starch and dietary fiber contents. Journal of Food Quality, 27 (4). pp. 289-303.

Mahadevamma, S. and Shamala, T. R. and Tharanathan, R. N. (2004) Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics. International Journal of Food Sciences and Nutrition, 55 (5). pp. 399-405. ISSN 0963-7486

Mahadevamma, S. and Harish Prashanth, K. V. and Tharanathan, R. N. (2003) Resistant starch derived from processed legumes - purification and structural characterization. Carbohydrate Polymers, 54 (2). pp. 215-219.

Mahadevappa, V. G. and Raina, P. L. (1983) Hypocholesterolemic effect of cowpea in rats on atherogenic diet. Indian Journal of Medical Research, 78. pp. 819-823.

Mahadevappa, V. G. and Raina, P. L. (1978) Nature of some Indian legume lipids. Journal of Agricultural and Food Chemistry, 26 (5). 1241-1243, 22 ref..

Mahadevappa, V. G. and Raina, P. L. (1981) Sterols, esterified sterols, and glycosylated sterols of cow pea lipids (Vigna uguiculata). Journal of Agricultural and Food Chemistry, 29 (6). 1225-1227, 14 ref..

Majumder, S. K. and Muthu, M. (1964) Durofume process for pest control instored foods. ASC Journal, 17 (3). pp. 22-33.

Majumder, S. K. and Muthu, M. and Pingale, S. V. (1955) A bacterial disease of Heliothes obsoleta F. Current Science, 24. pp. 122-123.

Malleshi, N. G. and Daodu, M. A. and Chandrasekhar, A. (1989) Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. International Journal of Food Science and Technology, 23 (6). 315-318, 18 ref..

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

Manoj, G. and Thampi, B. S. H. and Leelamma, S. and Menon, P. V. G. (2001) Effect of dietary fiber on the activity of intestinal and fecal beta-glucuronidase activity during 1,2-dimethylhydrazine induced colon carcinogenesis. Plant Foods for Human Nutrition, 56 (1). 13-21, 22 ref..

Mathur, P. B. (1951) The problem of storage of cereals, pulses and flours in India. Bulletin of Central Food Technological Research Institute, 1 (3). pp. 84-87.

Meghashyam Sandeep, V. (2010) Studies on Size Reduction of Black gram and development of Windows Application. [Student Project Report]

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

Ms, Vasundhra (2014) Development of Gluten Free extruded product(s) and their validation. [Student Project Report] (Submitted)

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

Mummigatti, S. G. and Raghunathan, A. N. (1990) Influence of media composition on the production of delta-endotoxin by Bacillus thuringiensis var. thuringiensis. Journal of invertebrate pathology, 55 (2). pp. 147-51. ISSN 0022-2011

Mumtazbegum, S. K. (2012) Shelflife Studies On Bengal Gram Flour. [Student Project Report] (Submitted)

Muralikrishna, G. and Tharanathan, R. N. (1994) Characterization of pectic polysaccharides from pulse husks. Food Chemistry, 50 (1). 87-89, 14 ref..

Muralikrishna, G. and Tharanathan, R. N. (1986) Structural features of an Arbinan from cowpea (Vigna sinensis). Food Chemistry, 22. pp. 245-250.

Murthy, K. S. and Urs, M. K. (1985) Effect of Bengal gram (Cicer arietinum) proteins and lipids on serum and liver cholesterol levels in rats. Journal of Food Science and Technology, 22 (1). 54-56; 15 ref..

Muthu, M. and Kadkol, S. B. and Pingale, S. V. and Swaminathan, M. (1954) Fumigation of stored foods efficacy of ethyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 131-134.

Mysore, S. Shobha and Tharanathan, R. N. (2008) Nonspecific Activity of Bacillus acidopullulyticus Pullulanase on Debranching of Guar Galactomannan. Journal of Agricultural and Food Chemistry, 56. pp. 10858-10864.

N

Nagabhushanam, A. and Srinivasan, K. S. and Srinivasan, N. (1962) Amino-acid composition of tender and mature field bean (Dolichos lablab). Indian Journal of Medical Research, 50. pp. 916-919.

Nagaprabha, P. and Sila, Bhattacharya (2015) Effect of Concentration and Cations on Texture of Green Gram (Vigna radiata L.) Gels. International Journal of Food Properties, 18 (9). pp. 1865-1875.

Nagaprabha, P. and Sila, Bhattacharya (2016) Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels. LWT - Food Science and Technology, 65. pp. 917-923.

Nagaraja, G. M. and Salimath, P. V. (1991) Carbohydrates of red gram dhal in varieties having differences in cooking time. Starch, 43 (11). pp. 437-441.

Narasimha, H. V. and Srinivas, T. and Desikachar, H.S.R (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147

Narasimha, H. V. and Desikachar, H. S. R. (1978) Objective methods for studying cookability of tur pulse (Cajanus cajan) and factors affecting varietal differences in cooking. Journal of Food Science and Technology, India, 15 (2). 47-50, 22 ref..

Narasimha, H. V. and Desikachar, H. S. R. (1978) Simple procedures for reducing the cooking time of split red gram (Cajanus cajan). Journal of Food Science and Technology, India, 15 (4). 149-152, 6 ref..

Narasimha, H. V. and Ramakrishnaiah, N. and Pratape, V. M. and Sasikala, V. B. and Narasimhan, K. S. (2002) Milling and storage of pulses in India. Indian Food Industry, 21 (6). pp. 32-39.

Narayana, K. (1981) Cooking characteristics of winged bean (Psophocarpus tetragonolobus). Journal of Food Science and Technology, 18 (1). 32-33, 5 ref..

Narayana, K. and Narasinga Rao, M. S. (1984) Effect of acetylation and succinylation on the functional properties of winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science, 49 (2). pp. 547-550.

Narayana, K. and Narasinga Rao, M. S. (1991) Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteins. Journal of Agricultural and Food Chemistry, 39 (2). 259-261, 10 ref..

Narayana, K. and Narasinga Rao, M. S. (1984) Effect of partial proteolysis on the functional properties of winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science, 49 (3). pp. 944-947.

Narayana, K. and Narasinga Rao, M. S. (1982) Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science, 47 (5). pp. 1534-1538.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Parpia, H. A. B. (1965) Studies on a vegetable protein mixture based on peanut and soy flours. Journal of American Oil Chemists' Society, 42. pp. 658-661.

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.

Narayanaswamy, D. and Daniel, V. A. and Kurien, S. and Swaminathan, M. and Rajalakshmi, D. (1975) Supplementary relations between the proteins of cowpea (Vigna sinensis) ragi and jowar. Baroda Journal of Nutrition, 2. pp. 31-36.

Narayanaswamy, D. and Soma, Kurien. and Daniel, V. A. and Swaminathan, M. and Parpia, H. A. B. (1972) Improvement of poor wheat and kaffir corn (Sorghum vulgare diets by supplementation with a low cost protein food (Bal-Ahar) based on a blend of wheat, peanut and soyabean flours. Nutrition Reports International, 6. pp. 157-164.

Narsing Rao, G. and Rao, D.G. and Jyothirmayi, T. (2008) Protein solubility and functional properties of Quamachil (Pithecellobium dulce L.) seed flour. Journal of Food Science and Technology, 45 (6). pp. 480-483.

Nath, J. P. and Narasinga Rao, M. S. (1983) Effect of denaturants on the 11S protein of guar seed (Cyamopsis tetragonoloba). Journal of Biosciences, 5. pp. 209-217.

Nath, J. P. and Narasinga Rao, M. S. (1981) Functional properties of guar proteins. Journal of Food Science, 46 (4). 1255-1259, 28 ref..

Nath, J. P. and Subramanian, N. and Narasinga Rao, M. S. (1978) Extraction and separation of guar seed proteins. Journal of Agricultural and Food Chemistry, 26 (5). 1243-1246, 18 ref..

Nidhi, Yadav (2004) Characterisation Of the Viscoelasticity Of Chickpea Flour Doughs. [Student Project Report]

Nidhi, Yadav and Roopa, B. S. and Suvendu, Bhattacharya. (2006) Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs. Journal of Food Process Engineering, 29 (3). pp. 234-252.

Nidhina, N. and Muthukumar, S. P. (2015) Antinutritional factors and functionality of protein-rich fractions of industrial guar meal as affected by heat processing. Food Chemistry, 173. pp. 920-926.

O

Odunayo Clement, Adebooye and Vasudeva, Singh (2007) Effect Of Cooking On The Profile Of Phenolics, Tannins, Phytate, Amino Acid, Fatty Acid And Mineral Nutrients Of Whole-Grain And Decorticated Vegetable Cowpea (Vigna Unguiculata L. Walp). Journal of Food Quality, 30. pp. 1101-1120.

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

Onweluzo, J. C. and Ramesh, H. P. and Tharanathan, R. N. (2002) Characterization of free sugars and xyloglucan-type polysaccharides of two tropical legumes. Carbohydrate Polymers, 47 (3). pp. 253-257.

Onweluzo, J. C. and Vijayalakshmi, M. R. and Vijayanand, P. and Eipeson, W. E. (1999) Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products. Lebensmittel Wissenschaft und Technologie, 32 (8). pp. 521-526.

P

Parpia, H. A. B. and Swaminathan, M. (1972) Supplementation of cereals and cereal diets with grain legumes and limiting amino acids. Proceedings of the International Congress of Nutrition, Mexico,, 4. pp. 139-148.

Parvathy, K.S. and Susheelamma, N.S. and Tharanathan, R. N. and Gaonkar, Anil Kumar (2005) A simple non-aqueous method for carboxymethylation of galactomannans. Carbohydrate Polymers, 62. pp. 137-141.

Patel, M. M. and Nagin, Chand and Venkateswara Rao, G. (1996) Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo). Journal of Food Science and Technology, 33 (1). 83-85, 18 ref.. ISSN 0022-1155

Patel, M. M. and Venkateswara Rao, G. (1995) Effect of Untreated, Roasted and Germinated Black Gram (Phaseolυs mungo) Flours on the Physicochemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour. Journal of Cereal Science, 22. pp. 285-291. ISSN 0733–5210

Patel, M. M. and Venkateswara Rao, G. (1996) Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour. Journal of Food Science and Technology, 33 (1). 53-56, 12 ref.. ISSN 0022-1155

Paul, B. and Gowda, L. R. (2000) Purification and characterization of a polyphenol oxidase from the seeds of field bean (Dolichos lablab). Journal of agricultural and food chemistry, 48 (9). pp. 3839-3846. ISSN 0021-8561

Paul, Beena (2000) Purification and Structural Characterization of a Polyphenol Oxidase from Field Bean (Dolichos lablab). PhD thesis, University of Mysore.

Pavithra, M.B. and Pratape, V.M. and Sashikala, V.B. and Narasimha, H.V. (2006) Effect of processing on functional properties and product making quality of horse gram flour. Journal of Food Science and Technology (India), 43 (4). pp. 430-433.

Pingale, S. V. (1953) Impregnation of jute bag containers with insecticides for protecting stored foodstuffs: I. Efficacy of piperoxnyl butoxidepyrethrins. Indian Journal of Entomology, 15 (4). pp. 343-351.

Pradeep, Kumar (2004) Structural Studies of the Proteinase Inhibitors of Germinated Horsegram(Dolichos Biflorus) Seeds. PhD thesis, University of Mysore.

Pradeep, Kumar and Appu Rao, A. G. and Sridhar, Hariharaputran and Chandra, Nagasuma and Gowda, Lalitha R. (2004) Molecular Mechanism of Dimerization of Bowman-Birk Inhibitors: Pivotal Role Of Asp76 in the Dimerzation. Journal of Biological Chemistry, 279 (29). pp. 30425-30432.

Pradeep, S. R. and Manisha, Guha and Malleshi, N. G. (2011) Germinated Millets and Legumes as a Source of Gamma-Aminobutyric Acid. World Applied Sciences Journal, 14 (1). pp. 108-113.

Pradeep, Parihar (2010) The Role of Histidine in D-Galactose Binding lectin of Legumes. [Student Project Report]

Prakash, B. and Murthy, M. R. N. and Sreerama, Y. N. and Ramasarma, P. R. and Rajagopal Rao, D. (1994) Crystallization and preliminary x-ray diffraction studies on a typsin\chymotrypsin double headed inhibitor from Horsegram. Journal of Molecular Biology, 235. pp. 364-366.

Prakash, V. and Nandi, P. K. (1977) Association-Dissociation Behavior of Sesame alpha-Globulin in Electrolyte Solutions. Journal of Biological Chemistry, 252 (1). pp. 240-243.

Pramod, Siddanakoppalu N. and Krishnakantha, T. P. and Venkatesh, Y. P. (2006) Effect of horse gram lectin (Dolichos biflorus agglutinin) on degranulation of mast cells and basophils of atopic subjects: identification as an allergen. International Immunopharmacology, 6 (11). pp. 1714-22. ISSN 1567-5769

Pratape, V. M. and Kurien, P. P. (1986) Studies on puffing of Bengal gram. I. Journal of Food Science and Technology, 23 (3). 127-130, 9 ref..

Pratape, V. M. and Sashikala, V. B. and Narasimha, H.V. (2004) Mini Dhal Mill - an appropriate technology for Indian rural areas for processing of pulses. Journal of Rural Technology, 1 (2). pp. 87-90.

Pratape, V.M. and Narasimha, H.V. (2005) Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev. Journal of Food Science and Technology (India), 42 (2). pp. 127-130.

Prathibha, D. V. (2011) Isolation and characterization of lactic acid bacteria from cereals and legumes for elucidation of potential functional properties. PhD thesis, University of Mysore.

Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions. Journal of Food Science and Technology, 53 (5). pp. 2434-2442. ISSN 0022-1155

Priyanka, Kapoor (2010) Natural and acid modification of isolated starches from Bengal gram (Desi and Kabuli). [Student Project Report]

R

Raghavendra, C. K. (2014) Anti-Lithogenic Potential of Dietary Tender Cluster Beans (Cyamopsis Tetragonoloba) in Experimental Animal Models. PhD thesis, University of Mysore.

Raghavendra, C. K. and Srinivasan, K. (2014) Anti-cholelithogenic effect of dietary tender cluster beans (Cyamopsis tetragonoloba) on the formation of cholesterol gallstones in mice. Applied Physiology Nutrition and Metabolism, 39. pp. 152-157.

Raghavendra, C. K. and Srinivasan, K. (2015) Potentiation of anti-cholelithogenic influence of dietary tender cluster beans (Cyamopsis tetragonoloba) by garlic (Allium sativum) in experimental mice. Indian Journal of Medical Research, 142. pp. 462-470.

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.

Raghavendra Rao, S. N. and Nandini, K. and Gopal, M. S. and Desikachar, H. S. R. (1985) Changes in the shape and size of dehusked, split leguminous seeds (dhals) during soaking in water. Journal of Food Science and Technology, 22 (1). 65-67, 1 ref..

Rajendran, S. (1999) Detection of insect infestation in stored food commodities. Journal of Food Science and Technology, 36 (4). 283-300, many ref.. ISSN 0022-1155

Rajendran, Somiahnadar and Muralidharan, Narasimhan (2005) Effectiveness of allyl acetate as a fumigant against five stored grain beetle pests. Pest Management Science, 61 (1). pp. 97-101. ISSN 1526-498X

Rajesh Singh, R. and Appu Rao, A. G. (2002) Reductive unfolding and oxidative refolding of a Bowman–Birk inhibitor from horsegram seeds (Dolichos bif lorus): evidence for ‘hyperreactive’ disulf ide bonds and rate-limiting nature of disulf ide isomerization in folding. Biochimica et Biophysica Acta, 1597. pp. 280-291. ISSN 0167-4838

Rajesha, J. and Chidambara Murthy, K. N. and Karun Kumar, M. and Basavaraj, Madhusudhan and Ravishankar, G. A. (2006) Antioxidant potentials of flaxseed by in vivo model. Journal of Agricultural and Food Chemistry, 54 (11). 3794-3799 ; 48 ref..

Rama Rao, G. and Kadkol, S. B. (1975) Analysis of field beans (Dolichos lablab) at different stages of maturity. Food Science, 6. pp. 153-154.

Rama Rao, G. and Kadkol, S. B. (1957) Water-extractable nitrogen in Indian pulses. Food Science, 6 (7). pp. 154-155.

Ramachandra Swamy, N. and Salimath, P. V. (1990) Structural features of acidic xylans isolated from red gram Cajanus Cajan husk. Carbohydrate Research, 197. pp. 327-337.

Ramakrishna, M. and Wankhede, D. B. and Raghavendra Rao, M. R. (1973) Incorporation of (U-14C) aspartate into lysine, threonine and other amino acids in Bengal gram Cicer arietinum. Indian Journal of Biochemistry and Biophysics, 10. pp. 285-286.

Ramakrishnaiah, N. and Kurien, P. P. (1983) Variabilities in the dehulling characteristics of pigeon pea (Cajanus cajan L.) cultivars. Journal of Food Science and Technology, 20 (6). 287-291, 10 ref..

Ramakrishnaiah, N. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2004) Value addition to by-products from dhal milling industry in India. Journal of Food Science and Technology, 41 (5). pp. 492-496.

Ramakrishnaiah, N. and Kurien, P. P. (1985) Non-starchy polysaccharides of pigeon pea and their influence on dehulling characteristics. Journal of Food Science and Technology, 22 (6). 429-430, 7 ref..

Ramamani, S. and Subramanian, N. (1981) Nitrogen balance studies with green field bean (Dolichos lablab). Indian Journal of Nutrition and Dietetics, 18 (8). 289-293; 15 ref..

Ramamani, S. and Subramanian, N. and Parpia, H. A. B. (1979) Toxic and antigrowth effects of raw and processed field bean (Dolichos lablab) on albino rats. Journal of Biosciences, 1. pp. 241-253.

Ramasamy, Ravi. and Suvendu, Bhattacharya. (2006) The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology, 41 (7). 751-756 ; 20 ref..

Ramasamy, Ravi. and Susheelamma, N. S. (2004) The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack. International Journal of Food Science and Technology, 39 (7). pp. 755-762.

Ramasarma, P. R. and Appu Rao, A. G. and Rajagopal Rao, Desiraju (1995) Role of disulfide linkages in structure and activity of proteinase inhibitor from horsegram ( Dolichos biflorus). Biochimica et Biophysica Acta, 1248. pp. 35-42.

Ramasarma, P. R. and Appu Rao, A. G. and Rajagopal Rao, D. (1994) Kinetic and structural studies on the interaction of proteinase inhibitor from Bolichos biflorus horsegram. Journal of Agricultural and Food Chemistry, 42 (10). pp. 2139-2146.

Ramaswamy, H. S. and Ranganna, S. and Govindarajan, V. S. (1980) A non-destructive test for determination of optimum maturity of French (green) beans. Journal of Food Quality (3). pp. 11-23.

Ramdas Bhat, U. and Salimath, P. V. and Tharanathan, R. N. (1987) A mucilaginous acidic polysaccharide from black gram (Phaselous mungo): Structure - function characteristics. Carbohydrate Research, 161. pp. 161-166.

Rangaswamy, J. R. and Gunasekaran, N. (1996) Phosphine Residue and its Desorption from Legumes Fumigated with Phosfume Pellets. Lebensmittel-Wissenschaft und Technologie , 29. pp. 234-237.

Rangaswamy, J. R. and Gunasekaran, N. (1995) A Spectrophotometric Method for Phosphine Residue Determination in Legumes. Journal of Food Science and Technology, 32 (1). pp. 42-45.

Rao, D. N. and Hariharan, K. and Rao, D. R. (1976) Purification and properties of a phytohaemagglutinin from Dolichos lablab (field bean). Lebensmittel Wissenschaft und Technologie, 9 (4). 246-250, 22 ref..

Rao, D. R. and Hariharan, K. and Vijayalakshmi, K. R. (1974) A specific enzymatic procedure for the determination of neurotoxic components (derivatives of L-alpha,beta-diaminopropionic acid) in Lathyrus sativus. Journal of Agricultural and Food Chemistry, 22 (6). 1146-1148, 14 ref..

Rao, D. N. and Rao, D. R. (1974) The nature of major protein components of the newer varieties of Cicer arietinum. Journal of Food Science and Technology, India, 11 (3). 139-140, 10 ref..

Rao, N. N. and Rao, T. N. R. and Shanthamma, M. S. (1972) Development of pre-digested protein-rich food based on Indian oilseed meals and pulses. II. Journal of Food Science and Technology (Mysore), 9 (2). 57-62, 10 ref..

Ravi, R. and Suvendu, Bhattacharya. (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624.

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

Ravi, R. and Ajila, C. M. and Prasada Rao, U. J. S. (2011) Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (<i>Cicer arietinum</i> L.) Flour, and Product Quality. Journal of Food Science, 76 (2). S148-S155. ISSN 1750-3841

Roopa Shree, S. (2006) Structural studies of Lipoxygenases from Legumes. PhD thesis, University of Mysore.

Rooparani, G.N. (2010) Functional Expression of Horsegram (Dolichos biflorus) Trypsin Inhibitor Using pTwin1 System. [Student Project Report]

Roopashree, Subbaiah and Sridevi Annapurna, Singh and Lalitha, R. Gowda and Appu Rao, A. G. (2006) Dual-function protein in plant defence: seed lectin from Dolichos biflorus horse gram) exhibits lipoxygenase activity. Biochemical Journal, 395. pp. 629-639.

S

Sai Srinivas, Chintada (2013) Bioactives and Enzymes in Native and Germinated Green Gram. Masters thesis, University of Mysore.

Salimath, P. V. and Tharanathan, R. N. (1982) Structural features of two pectic fractions from field bean (Dolichos lablab) hulls. Carbohydrate Research, 106. pp. 251-257.

Salimath, P. V. and Tharanathan, R. N. (1982) Carbohydrates of field bean (Dolichos lablab). Cereal Chemistry, 59 (5). 430-435, 33 ref..

Salimath, P. V. and Tharanathan, R. N. (1982) Structural features of two amyloids from the hemicellulosic fraction of field bean (Dolichos lablab) hulls. Carbohydrate Research, 107. pp. 103-109.

Sanjeet Kumar, Verma (2003) Infrared Processing of Food Materials. [Student Project Report]

Santosh, R. Kanade and Beena, Paul and Appu Rao, A. G. and Lalitha, R. Gowda (2006) The conformational state of polyphenol oxidase from field bean (Dolichos lablab) upon SDS and acid-pH activation. The Biochemical Journal, 395. pp. 551-562. ISSN 1470-8728

Santosh, R. Kanade (2007) Molecular Characterization and Expression of an Oxidase from Field Bean (Dolichos lablab). PhD thesis, University of Mysore.

Saraswathi, G. and Shurpalekar, K. S. (1983) Physiological effects of carbohydrate fractions isolated from field bean (Dolichos lablab). Nutrition Reports International, 27 (6). 1179-1186; 9 ref..

Saraswathi, G. and Shurpalekar, K. S. (1983) Studies on carbohydrate fractions isolated from field bean (Dolichos lab lab) and ragi (Eleusine Coracana): faecal excretion and effect on protein and calcium excretion. Nutrition Reports International, 28 (1). pp. 59-66.

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. (2008) Evaluation of different methods of detoxification of khesari (Lathyrus sativus)Sashikala. Journal of Food Science and Technology, 45 (1). pp. 78-80.

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. and Narasimha, H. V. (2015) Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars. Journal of Food Science and Technology, 52 (3). pp. 1552-1560. ISSN 0022-1155

Sashikala, V.B. and Narasimha, H.V. (2010) An Objective Method and a Device for Determining the End Point of Cooking Of Dhal and Rice. International Journal of Food Propertie, 13. pp. 877-889.

Sashikala, V.B. and Narasimha, H.V. (2010) An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice. International Journal of Food Properties, 13. pp. 877-889.

Sasikala, V. B. and Ravi, R. and Narasimha, H. V. (2011) Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking. Journal of Texture Studies , 42. pp. 10-19.

Sastry, M. C. S. and Srinivasan, K. S. and Rajagopalan, R. (1969) Studies on the dehulling and screw pressing of soybean to obtain optimally processed soyflour. Journal of Food Science and Technology, 6 (3). 189-191, 13 ref..

Satish, A. (2008) Utilization of by-products from Bengal gram puffing industries for preparation of micronutrient enriched food. [Student Project Report]

Savitri, A. and Chandrashekar, A. and Desikachar, H.S.R. (1987) In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.). Starch/Staerke, 39 (8). pp. 266-270.

Saxena, A. K. and Kulkarni, S. G. and Manan, J. K. and Berry, S. K. . (1989) Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads. Journal of Food Science and Technology, 26 (3). 133-136, 5 ref..

Seetha, Ganapathy. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1958) Studies on the non-protein nitrogenous constituents of the seeds of Lathyrus sativus. Food Science, 7. pp. 361-362.

Seetha, Ganapathy. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1958) Supplementary relations of the proteins of horse gram and cowpea to those of Italian millet (Setaria italica). Food Science, 7. pp. 7-8.

Shamanthaka-Sastry, M.C. and Murray, D.R. (1987) The contribution of trypsin inhibitors to the nutritional value of chick pea seed protein. Journal of the Science of Food and Agriculture, 40 (3). pp. 253-261.

Shashank, S. and Shiraz, S. and Shishir Naveen, Chandra and Srinivasaprasad, N. (2006) Design, Fabrication and Testing of Pulse Compressing Unit. [Student Project Report]

Shinomol, George K. and Muralidhara, Dr. (2007) Differential induction of oxidative impairments in brain regions of male mice following subchronic consumption of Khesari dhal (Lathyrus sativus) and detoxified Khesari dhal. Neurotoxicology, 28 (4). pp. 798-806. ISSN 0161-813X

Shivanna, B. D. and Ramakrishna, M. (1985) L-galactosidase from germinating guar (Cyamopsis tetragonolobus) seeds. Journal of Biosciences, 9 (1-2). pp. 109-116.

Shivanna, B. D. and Ramakrishna, M. and Ramadoss, C. S. (1990) Purification and properties of the anionic form of alpha-galactosidase from germinating guar (Cyamopsis tetragonolobus). Plant Science, 72 (2). 173-180 ; 27 ref..

Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [Student Project Report] (Submitted)

Shreenithee, C. R. and Prabhasankar, P. (2013) Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Food Measurement, 7. pp. 166-176.

Shruthi, B. S. (2012) Studies on oxidative enzymes and bioactive compounds from green gram. [Student Project Report] (Submitted)

Shruthi, H. N (2010) Studies on the bioavailability of trace minerals from food grains. [Student Project Report]

Shubhra, Pande and Krishnapura, Srinivasan (2013) Protective effect of dietary tender cluster beans (Cyamopsis tetragonoloba) in the gastrointestinal tract of experimental rats. Applied Physiology Nutrition and Metabolism, 38. pp. 169-176.

Shubhra, Pande and Srinivasan, Krishnapura (2013) Potentiation of antioxidant effect of dietary tender cluster beans (Cyamopsis tetragonoloba) by garlic (Allium sativum) in high-cholesterol fed rats. Canadian Journal of Physiology and Pharmacology. ISSN 0008-4212

Shubhra, Pande and Srinivasan, Krishnapura (2012) Potentiation of the hypolipidemic influence of dietary tender cluster bean (Cyamopsis tetragonoloba) by garlic in cholesterol fed rats. Food Chemistry, 133. pp. 798-805. ISSN 0308-8146

Shubhra, Pande (2012) Studies on the Hypolipidemic and Antioxidant Effects Of Tender Cluster Beans (Cyamopsis Tetragonoloba) In Experimental Animals. PhD thesis, University of Mysore.

Shubhra, Pande and Kalpana, Platel and Srinivasan, K. (2012) Antihypercholesterolaemic influence of dietary tender cluster beans (Cyamopsis tetragonoloba) in cholesterol fed rats. Indian Journal of Medical Research. pp. 401-406.

Shubhra, Pande and Srinivasan, K. (2012) Potentiation of Hypolipidemic and Weight-Reducing Influence of Dietary Tender Cluster Bean (Cyamopsis tetragonoloba) When Combined with Capsaicin in High-Fat-Fed Rats. Journal of Agricultural and Food Chemistry, 60. pp. 8155-8162. ISSN 0021-8561

Shurpalekar, K. S. and Sundaravalli, O. E and Rao, M. N. (1979) In vitro and in vivo digestibility of legume carbohydrates. Nutrition Reports International, 19 (1). 111-117, 14 ref..

Shurpalekar, K. S. and Sundaravalli, O. E. and Rao, M. N. (1979) Effect of legume carbohydrates on protein utilization and lipid levels in rats. Nutrition Reports International, 19 (1). 119-124; 9 ref..

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.

Shurpalekar, S. R. and Daniel, V. A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, N. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of a supplementary protein in food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the digestiability coefficient, biological value and net. Journal of Nutrition and Dietetics, 1. pp. 19-24.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Nataraja, N. and Sreenivasan, A. and Subramanyan, V. (1962) Relative value of a protein food containing fish flour, groundnut flour and Bengal gram flour as compared with skim milk powder in meeting the protein requirements of protein depleted rats. Food Science, 11. pp. 57-61.

Shurpalekar, S. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengal gram flour and fish flour. Food Science, 11. pp. 39-41.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

Shurpalekar, S. R. and Paul Jayaraj, A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and a protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to a maize-tapioca diet. Food Science, 11. pp. 52-56.

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

Shwetha, D. (2009) Characterization of Snack from Different Blends of Pulses with Potato. [Student Project Report]

Siddappa, G. S. (1959) Canning of dried Bengal gram Cicer arietinum. Indian Journal of Horticulture, 16. pp. 170-174.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1952) Canning of baked beans and some Indian pulses in tomato sauce. Bulletin of Central Food Technological Research Institute, 2 (1). pp. 10-13.

Siddiq, M. and Ravi, R. and Hartea, J. B. and Dolan, K. D. (2010) Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT - Food Science and Technology , 43. pp. 232-237.

Sila, Bhattacharya and Malleshi, N. G. (2012) Physical, chemical and nutritional characteristics of premature-processed and matured green legumes. Journal of Food Science and Technology, 49 (4). pp. 459-466. ISSN 0022-1155

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2004) The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon. International Journal of Food Science and Technology, 40. pp. 213-221.

Sila, Bhattacharya (2010) Stress relaxation behaviour of Moth Bean Flour Dough: Product Characteristics and Suitability of Model. Journal of Food Engineering, 97 (4). pp. 539-546.

Siva Kumar, N. and Rajagopal Rao, D. (1986) The nature of lectins from Dolichos lab lab. Journal of Biosciences, 10 (1). pp. 95-109.

Smitha, J. and Sabeeta, Kapoor and Shylaja, M. Dharmesh (2015) Pectic polysaccharide from corn (Zea mays L.) effectively inhibited multistep mediated cancer cell growth and metastasis. Chemico-Biological Interactions, 235. pp. 63-75.

Solai, V. (2012) Preparation of Dhal Analogue From Under Utilized Grains. [Student Project Report] (Submitted)

Sowmya, G. (2016) Development of Multi-spouted Bed Roasting Technology [MSBR] for Makhana (Euryale ferox) Seeds. [Student Project Report] (Submitted)

Sreerama, Y. N. and Das, J. R. and Rao, D. R. and Gowda, L. R. (1997) Double-headed trypsin/chymotrypsin inhibitors from horse gram (Dolichos biflorus): purification, molecular and kinetic properties. Journal of Food Biochemistry, 21 (6). pp. 461-477.

Sreerama, Y. N. and Sashikala, V. B. and Pratape, V. M. (2012) Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension. Food Chemistry, 133. pp. 156-162. ISSN 0308-8146

Sreerama, Yadahalli N. and Gowda, Lalitha R. (1997) Antigenic determinants and reactive sites of a trypsin/chymotrypsin double-headed inhibitor from horse gram (Dolichos biflorus). Biochimica et Biophysica Acta, 1343. pp. 235-242.

Sreerama, Yadahalli N. and Lalitha, R. Gowda (1998) Bowman-Birk Type Proteinase Inhibitor Profiles of Horse Gram (Dolichos biflorus) during Germination and Seed Development. Journal of Agricultural and Food Chemistry, 46. pp. 2596-2600.

Sreerama, Yadahally N. and Sashikala, Vadakkot B. and Pratape, Vishwas M. (2009) Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes. Journal of Food Engineering, 92 (4). pp. 389-395. ISSN 0260-8774

Sreerama, Yadahally N. and Sashikala, Vadakkot B. and Pratape, Vishwas M. (2009) Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments. LWT - Food Science and Technology, 42 (1). pp. 44-49. ISSN 0023-6438

Sreerama, Yadahally N. and Sashikala, Vadakkot B. and Pratape, Vishwas 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.

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, Y. N. and Sasikala, V. B. and Pratape, V. M. (2008) Nutritional implications of recently developed techniques of storage and pest control. Food Chemistry, 108 (3). pp. 891-899.

Sreerama , Y. N. and Takahashi, Yoko and Yamaki, Kohji (2012) Phenolic Antioxidants in Some Vigna Species of Legumes and their Distinct Inhibitory Effects on α-Glucosidase and Pancreatic Lipase Activities. Journal of Food Science, 77 (7). C927-C933. ISSN 0022-1147

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.

Srinivasa, H. and Tasker, P. K. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnut, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. III. Journal of Nutrition and Dietetics, 3 (4). pp. 126-128.

Srivastava, H. C. and Mathur, P. B. (1954) Cold storage of field beans (Dolichos lablab). Indian Journal of Horticulture, 2. p. 307.

Sruthi Genevieve, K. (2012) Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development. [Student Project Report] (Submitted)

Sruthi Genevieve, K. and Sila, Bhattacharya (2014) Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack. International Journal of Food Science and Technology, 49 (10). pp. 2214-2222.

Subba Rao, P. V. and Rao, M. V. L. (1964) Biochemical changes in germinating seeds of Sesbania grandiflora Pers. I. Changes in carbohydrates and role of tegmen. Indian Journal of Biochemistry, 1. pp. 128-132.

Subbulakshmi, G. and Ganesh Kumar, K. G. and Venkataraman, L. V. (1976) Effect of germination on the carbohydrates, proteins, trypsin inhibitor, amylase inhibitor and hemagglutinin in horsegram and mothbean. Nutrition Reports International, 13 (1). 19-31, 32 ref..

Subramanian, N. and Srinivasan, M. (1951) Nutritive value of seeds of Amaranthus paniculatus Linn. Current Science, 20. pp. 294-295.

Subramanyan, V. and Chandrashekhara, M. R. and Korula, S. and Subramanian, N. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Studies on the preparation and shelf-life of spray dried protein food based on groundnut protein isolate and skim milk powder suitable for supplementing the diets of weaned infants. Food Science, 11. pp. 16-17.

Subramanyan, V. and Kantha, Joseph and Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1957) The effect of a supplementary multipurpose food on the growth and nutritional status of school children. British Journal of Nutrition, 11 (4). pp. 382-388.

Sudhir, G. Walde and Jyothirmayi, T. and Sudha, M. L. and Manohar, B. (2004) The effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batter. International Journal of Food Science and Technology, 40. pp. 935-942.

Sumathi, A. and Malleshi, N. G. and Rao, S. V. (1995) Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination. Plant Foods for Human Nutrition , 47 (4). pp. 341-7. ISSN 0921-9668

Sumathi, A. and Vishwanatha, S. and Malleshi, N. G. and Rao, S. V. (1997) Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition, 48 (2). pp. 103-7. ISSN 0963-7486

Sumathi, A. and Vishwanatha, S. and Malleshi, N.G. and Venkat Rao, S. (1995) Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance. Journal of Food Science and Technology, 32 (5). pp. 413-415.

Supraja, Prasad (2010) Isolation and Characterization of Horsegram (Dolichos Biflorus) Proteins. [Student Project Report]

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad and Indrani, D. and Venkateswara Rao, G. (2014) Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams. Journal of Food Science and Technology, 51 (12). pp. 3854-3861. ISSN 0022-1155

Suresh, E. R. and Urs, M. K. and Kausalya, K. R. (1971) Studies on lipid binding in groundnut protein and Bengal gram flour. Journal of Food Science and Technology (Mysore), 8 (3). 131-133, 9 ref..

Susheelamma, N. S. and Rao, M. V. L. (1979) Effect of simple processing on the properties of protein and polysaccharide from black gram. Journal of Food Technology, 14 (5). 463-472, 21 ref..

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume. Journal of the Science of Food and Agriculture, 25. pp. 665-673.

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.

Sushma, W. Eipeson (2007) Bioaccessibility of Selected Minerals in Processed Food Grains. [Student Project Report]

Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering, 32 (1). : 83-99 ; 34 ref..

Suvendu, Bhattacharya and Baby Latha, R. and Bhat, K. K. (2004) Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63 (2). pp. 135-139.

Suvendu, Bhattacharya and Maya, Prakash (1996) Kinetics of roasting of split chickpea (Cicer arietinum). International Journal of Food Science and Technology, 32. pp. 81-84.

Swaminathan, M. and Parpia, H. A. B. (1971) The role of legumes and processed protein foods based on oilseed meals in overcoming protein deficiency in the diets of vulnerable groups in India and other developing countries. Nutrition Reports International, 3. pp. 203-220.

Swamy, N. R. and Ramakrishnaiah, N. and Kurien, P. P. and Salimath, P. V. (1991) Studies on carbohydrates of red gram (Cajanus cajan) in relation to milling. Journal of the Science of Food and Agriculture, 57 (3). 379-390, 33 ref..

Swamy, N. R. and Salimath, P. V. (1991) Arabinans from Cajanus cajan cotyledon. Phytochemistry, 30 (1). 263-265, 18 ref..

Swapnil, N. Solanki (2003) Evaluation of different wet grinding systems. [Student Project Report]

T

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of a protein food based on a blend of soy, groundnut and coconut flour to tapioca-rice diet. Food Science, 12. pp. 178-181.

Tasker, P. K. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Sankaran, A. N. and Swaminathan, M. (1960) Supplementary value of the proteins of sunflower (Helianthus annus) and sesame seeds to groundnut and Bengal gram (Cicer arietinum) proteins. Annals of Biochemistry and Experimental Medicine, 20 (2). pp. 37-40.

Tasker, P. K. and Narayana Rao, M. and Paul Jayaraj, A. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of peanut flour, chick pea flour and skim milk powder and their blends to maize-tapioca diet. Indian Journal of Medical Research, 50. pp. 468-477.

Tejaswini, A . and Ragadwija, V . and Vijayalakshmi, K. (2011) Biochemical Approaches For Dehulling Of Hard-To-Dehull Pulses. [Student Project Report]

Tharanathan, R. N. and Mahadevamma, S. (2003) Grain legumes— a boon to human nutrition. Trends in Food Science and Technology, 14. pp. 507-518.

Tharanathan, R. N. and Ramadas Bhat, U. (1988) Scanning electron microscopy of chemically and enzymatically treated black gram (Phaseolus mungo) and ragi (Eleusine coracana) starch granules. Starch/Staerke, 40 (10). pp. 378-382. ISSN 0038-9056

Tharanathan, R. N. and Changala Reddy, G. and Muralikrishna, G. and Susheelamma, N. S. and Ramadas Bhat, U. (1994) Structure of a galactoarabinan-rich pectic polysaccharide of native and fermented blackgram (Phaseolus mungo). Carbohydrate Polymers, 23 (2). 121-127, 22 ref..

Thippeswamy, R. and Martin, A. and Gowda, L. R. (2007) A reverse phase high performance liquid chromatography method for analyzing of neurotoxin beta-N-oxalyl-L-a,beta-diaminopropanoic acid in legume seeds. Food Chemistry, 101 (3). pp. 1290-1295.

U

Umadevi, S. and Wankhede, D. B. (1981) Isolation and physicochemical properties of starch from winged bean (Psophocarpus tetragonolobus). Starch/Staerke, 33 (1). 23-26, 28 ref..

Umadevi Sajjan, S. and Wankhede, D. B. (1981) Carbohydrate composition of winged bean (Psophocarpus tetragonolobus). Journal of Food Science, 46 (2). 601-602, 605, 21 ref..

Ummu Habiba, A. (2012) Studies on effect of green pea (Pisum sativum) flour in pasta processing. [Student Project Report] (Submitted)

Ushakumari, S. R. and Shrikantan, Latha. and Malleshi, N. G. (2004) The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica). International Journal of Food Science and Technology, 39 (9). pp. 907-915.

V

Vaisali, C. (2012) Optimization of methods for the extraction of proteins from pigeon pea milling by-products. [Student Project Report] (Submitted)

Vasudeva, Singh and Vishwanathan, K. H. (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part II. Legumes. Journal of Food Science and Technology, 47 (1). pp. 42-46.

Veena, R. and Sila , Bhattacharya (2012) Rheological characterization of raw and roasted green gram pastes. LWT - Food Science and Technology, 46. pp. 260-266. ISSN 0023-6438

Venkat Rao, S. and Daniel, V. A. and Leela, R. and Hariharan, K. and Swaminathan, M. and Parpia, H. A. B. (1964) Mutual and amino acid supplementation of proteins. I. Effect of supplementation of blends of groundnut, soyabean, sessame and coconut with the limiting amino acids of the nutritive value of the. Journal of Nutrition and Dietetics, 1. pp. 184-187.

Venkat Rao, S. and Nuggehalli, R. N. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1960) Effect of insect infestation on stored field bean (Dolichos lablab) and black gram (Phaseolus mungo). Food Science, 9 (3). pp. 79-82.

Venkat Rao, S. and Nuggehalli, R. N. and Swaminathan, M. and Pingale, S. V. and Subrahmanyan, V. (1958) Effect of insect infestation on the composition of jowar (Sorghum vulgare). Food Science, 7 (3). pp. 55-56.

Venkataraman, L. V. and Jaya, T. V. (1975) Gastrointestinal gas production in rats fed on diets containing germinated legumes. Nutrition Reports International, 12. pp. 387-398.

Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1976) Effect of germination on the biological value, digestibility coefficient and net protein utilization of some legume proteins. Nutrition Reports International, 13 (2). 197-205, 14 ref..

Venkataraman, L. V. and Jaya, T. V. (1976) Influence of germinated green gram and chick pea on growth of broilers. Journal of Food Science and Technology, India, 13 (1). 13-16, 18 ref..

Venkatesha, R.T. (1999) Studies On Molecular Aspects Of Seed Storage Proteins In Horse Gram (Dolichos Biflorus L.). PhD thesis, University of Mysore.

Venugopal, K. and Rama Rao, G. (1978) Studies on blackgram proteins. Indian Food Packer, 32 (2). 44-47, 21 ref..

Venugopal, K. and Haleem, M. A. and Rama Rao, G. (1978) Role of germinated black gram (Phaseolus mungo) on growth of broilers. Indian Food Packer, 32 (3). pp. 54-58.

Venugopal, K. and Rama, Rao (1978) Available lysine and vitamin C in germinated blackgram (Phaseolus mungo) seeds. Indian Journal of Nutrition and Dietetics, 15 (1). 9-11, 13 ref..

Venugopal, T. D. and Patwardhan, M. V. (1967) Ion uptake by mitochondria isolated from cotyledons of Phaseolus vulgaris. Phytochemistry, 6. pp. 351-353.

Venugopal, T. D. and Patwardhan, M. V. (1973) Properties of mitochondria isolated from the cotyledons of (Phaseolus vulgaris). Indian Journal of Biochemistry and Biophysics, 10. pp. 109-112.

Vijayakumar, K. R. and Martin, Asha and Gowda, Lalitha R. and Prakash, V. (2009) Detection of genetically modified soya and maize: Impact of heat processing. Food Chemistry, In Pre. ISSN 0308-8146 (In Press)

Vijayalakshmi, D. and Kurien, S. and Narayanaswamy, D. and Rao, S. V. and Swaminathan, M. (1972) Blood amino acid studies in the weanling rat on diets containing raw and cooked redgram. Indian Journal of Nutrition and Dietetics, 9 (3). 129-134, 14 ref..

Vijayalakshmi, D. and Kurien, S. and Narayanaswamy, D. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1972) Blood amino acid studies in the weanling rat on diets containing raw and cooked black gram (Phaseolus mungo). Nutrition Reports International, 6. pp. 349-357.

Vinod, Kumar (2014) Molecular Engineering of the Horsegram (Dolichos biflorus) Seed Bowman-Birk Inhibitor: Implications of the disulfide framework on functionality. PhD thesis, University of Mysore.

Vinod, Kumar and Lalitha, R. Gowda (2013) Production of horsegram (Dolichos biflorus) Bowman-Birk inhibitor by an intein mediated protein purification system. Protein Expression and Purification, 89. pp. 16-24.

Vinod, Kumar and Lalitha, R. Gowda (2013) The contribution of two disulfide bonds in the trypsin binding domain of horsegram (Dolichos biflorus) Bowman-Birk inhibitor to thermal stability and functionality. Archives of Biochemistry and Biophysics, 537. pp. 49-61. ISSN 0003-9861

Viraktamath, C.S. and Raghevendra, G. and Desikachar, H.S.R. (1971) Use of rice milling machinery for commercial pearling of grain sorghum (jowar) and culinary uses for pearled sorghum products. Journal of Food Science and Technology (India), 8 (1). pp. 11-13. ISSN 0022-1155

Vishwanath, S. Vallabha. and Purnima Kaul, Tiku (2014) Antihypertensive Peptides Derived from Soy Protein by Fermentation. International Journal of Peptide Research Therapeutics, 20. pp. 161-168.

Vishwanathan, K. H. and Subramanian, R. (2014) Particle Size Characteristics of Ground Soy and Red Gram. International Journal of Food Properties, 17 (7). pp. 1469-1481.

Viswa Janani, V. (2010) Evaluation of the Biologically Active Properties of Seed Coat Phenolics from Pigeon Pea (Cajanus Cajan). [Student Project Report]

Vrunda, Patel (2008) Drying Characteristics of Cooked Chickpeas and an Analysis of Operating Pressure Effect on Dryer Performance. [Student Project Report]

W

Wagle, D. S. and Mitbander, V. B. and Sreenivasan, A. (1962) Effect of B vitamins on protein utilization from rice-legume dietaries by the growing rat. Journal of Nutrition, 76. pp. 199-206.

Wankhede, D. B. and Ramteke, R. S. (1982) Studies on isolation and physicochemical properties of starch from moth bean (Phaseolus aconitifolius). Starch/Staerke, 34 (6). 189-192, 28 ref..

Z

Zarkar Geeta, Chandrakantrao (2014) Development and quality evaluation of RTP oat based dhokla mix. [Student Project Report] (Submitted)

This list was generated on Thu Jul 20 16:15:09 2017 IST.