Development and promotion of low glycemic foods among employees of Tamil Nadu State Transport Corporation, Coimbatore division
Nutritional quality and acceptability of enzymes treated fruit juices in the preparation of food products
Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh
Study on impact of lifestycle modification on nutritional profile of cardiac patients
Correlates of body mass index and body mass composition of adults in Kochi
Studies on the nutritional composition, functionality and utilization of pearl millet (Pennisetum typhoideum)
Unconventional foods and its popularity
Preparation and characterization of fenugreek(trigonelia foenumgraecum L) gum hydrogel and its application
Sustainable use of fruit waste for the development of quinoa and chickpea based protein rich bar
Seasonal fruit and vegetables juice blends with high antioxidant potential
Incorporation of makhana flour in wheat flour to develop value added biscuits
Studies on optimization of production process and quality assessment of extruded products based on cereals legume blends
Electrochemical sensors based on nanotechnology for environmental, medical and food science applications
Identification of fruit vegetable peels as substrate in the cultivation of two varities of mushrooms
Development of nutritionally enriched multigrain breads with functional properties
Quality assessment of different parts of jackfruit artocarpus heterophyllus Lam
Bioactivity of leaf extracts of simarouba glauca and its hepatoprotective effect
Formulation and characterisation of millet incorporated food products
Process standardization and shelf life evaluation of instant rice based meal
Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality
