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Contamination of grains by mycotoxin-producing molds and mycotoxins and control by gamma irradiation

Journal of food safety, 2006-08, Vol.26 (3), p.184-201

2006

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A SURVEY OF OCHRATOXIN A IN WHEAT AND BARLEY IN INDIA

Journal of food safety, 2007-05, Vol.27 (2), p.111-123

2007

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Elimination of bacterial isolates from jollof rice meal by irradiation and chilled storage

Journal of food safety, 2008-05, Vol.28 (2), p.210-219

2008

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Effects of stabilized rice bran: Fenugreek blends on the quality of breads and cookies

Journal of food science and technology, 2002-05, Vol.39 (3), p.225-233

2002

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Pulsed electric field processing of formulated rice pudding

Journal of food safety, 2008-02, Vol.28 (1), p.126-141

2008

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Physico-chemical and rheological quality characteristics of fenugreek (Trigonella foenum graecum L.) supplemented wheat flour

Journal of food science and technology, 2000, Vol.37 (1), p.87-90

2000

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In vitro studies to control the growth of microorganisms of spoilage and safety concern in high-moisture, high-pH bakery products

Journal of food safety, 2004-09, Vol.24 (3), p.211-230

2004

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EFFECT OF ETHANOL VAPOR ON GROWTH AND TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN A HIGH MOISTURE BAKERY PRODUCT

Journal of food safety, 2000-06, Vol.20 (2), p.111-125

2000

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Replacement of egg solids with whey protein concentrate and optimization of its levels in cake making

Journal of food science and technology, 2003-07, Vol.40 (4), p.386-388

2003

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Nutrient composition of pearl millet as influenced by genotypes and cooking methods

Journal of food science and technology, 2002-09, Vol.39 (5), p.463-468

2002

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Development of traditional products. V. Ragi based convenience mixes

Journal of food science and technology, 2003-07, Vol.40 (4), p.361-365

2003

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Effect of processing conditions of bakery products on formation of resistant starch

Journal of food science and technology, 2002-09, Vol.39 (5), p.520-524

2002

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Molecular and physico-chemical basis of breadmaking : Properties of wheat gluten proteins : A critical appraisal

Journal of food science and technology, 1997-03, Vol.34 (2), p.85-102

1997

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Effect of various plant materials -on the breeding of lesser grain borer (Rhyzopertha dominica) in milled rice in laboratory

Journal of food science and technology, 2003-09, Vol.40 (5), p.482-485

2003

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Insect infestation and control in stored grain sorghum and millets

Journal of food science and technology, 2003-09, Vol.40 (5), p.451-457

2003

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Relationship of hull content with milling traits in scented rices

Journal of food science and technology, 2003-11, Vol.40 (6), p.663-665

2003

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Studies on extrusion cooking of rice and mung blend with salt and sugar

Journal of food science and technology, 2003-05, Vol.40 (3), p.257-261

2003

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Functional qualities of semolina of different grades and sensory evaluation of traditional products from Triticum dicoccum, T. durum and T. aestivum wheat varieties

Journal of food science and technology, 2003-11, Vol.40 (6), p.571-575

2003

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Evaluation of physical characteristics of aromatic rice grown at different locations

Journal of food science and technology, 2003-11, Vol.40 (6), p.660-662

2003

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Behavior of Listeria monocytogenes in reconstituted infant cereals

Journal of food safety, 2003-10, Vol.23 (3), p.147-158

2003

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Utilization and evaluation of potato, cocoyam and wheat flour composite for bread preparation

Journal of food science and technology, 2002-11, Vol.39 (6), p.686-689

2002

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Effect of organic acids and polyphenols on in vitro available iron from foods

Journal of food science and technology, 2003-11, Vol.40 (6), p.677-681

2003

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Nutritional evaluation of soy fortified biscuits

Journal of food science and technology, 2000-03, Vol.37 (2), p.162-164

2000

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Self-selection trials of wheat and chickpea based weaning foods on weanling rats

Journal of food science and technology, 2003-09, Vol.40 (5), p.468-471

2003

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Development of soy-fortified biscuits and shelf-life studies

Journal of food science and technology, 2000-05, Vol.37 (3), p.300-303

2000

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Contamination of grains by mycotoxin-producing molds and mycotoxins and control by gamma irradiation

A SURVEY OF OCHRATOXIN A IN WHEAT AND BARLEY IN INDIA

Elimination of bacterial isolates from jollof rice meal by irradiation and chilled storage

Effects of stabilized rice bran: Fenugreek blends on the quality of breads and cookies

Pulsed electric field processing of formulated rice pudding

Physico-chemical and rheological quality characteristics of fenugreek (Trigonella foenum graecum L.) supplemented wheat flour

In vitro studies to control the growth of microorganisms of spoilage and safety concern in high-moisture, high-pH bakery products

EFFECT OF ETHANOL VAPOR ON GROWTH AND TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN A HIGH MOISTURE BAKERY PRODUCT

Replacement of egg solids with whey protein concentrate and optimization of its levels in cake making

Nutrient composition of pearl millet as influenced by genotypes and cooking methods

Development of traditional products. V. Ragi based convenience mixes

Effect of processing conditions of bakery products on formation of resistant starch

Molecular and physico-chemical basis of breadmaking : Properties of wheat gluten proteins : A critical appraisal

Effect of various plant materials -on the breeding of lesser grain borer (Rhyzopertha dominica) in milled rice in laboratory

Insect infestation and control in stored grain sorghum and millets

Relationship of hull content with milling traits in scented rices

Studies on extrusion cooking of rice and mung blend with salt and sugar

Functional qualities of semolina of different grades and sensory evaluation of traditional products from Triticum dicoccum, T. durum and T. aestivum wheat varieties

Evaluation of physical characteristics of aromatic rice grown at different locations

Behavior of Listeria monocytogenes in reconstituted infant cereals

Utilization and evaluation of potato, cocoyam and wheat flour composite for bread preparation

Effect of organic acids and polyphenols on in vitro available iron from foods

Nutritional evaluation of soy fortified biscuits

Self-selection trials of wheat and chickpea based weaning foods on weanling rats

Development of soy-fortified biscuits and shelf-life studies

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