• Multifaceted activities of seaweeds in health care and functional foods characterization of active ingredients and development of bioactive formulations 

  Navya, Poulose (Department of Food Science, Pondicherry University, 2020)
• Isolation of pathogenic bacteria from fresh fruits and vegetables and management of selected species using inhibition of biofilm formation 

  Amrutha Balagopal (Department of Food Science and Technology, Pondicherry University., 2017)
• Consumption pattern, processing, characterisation and evaluation of bioactive properties of fish protein hydrolysate 

  Kumarakuru, K (Department of Food Science and Technology, 2018)
• Probiotic and functional characterization of isolates from traditional mango brine pickle 

  Ragul, K (Department of Food Science and Technology, 2018)
• Optimization, characterization and evaluation of antioxidant properties of hydrolysates of whey protein isolate derived through cross flow microfiltration 

  Devi, K (Department of Food Science and Technology, 2017)
• Development of rapid detection methods for acidic food spoilage and calcium carbide based artificial ripening of fruits 

  Ankita, Jagannath Lakade (Department of Food Science and Technology, 2018)
• Impact of air quality and physical exercise on respiratory health among urban in Puducherry and its response to Yoga Intervention: A Triangulative Study 

  Anitha, A. (Department of Home Science, Pondicherry University, 2018)
• Encapsulation of bioactive components of Murraya koenigii leaves extract by spray drying and its characterization 

  Vandana. (Department of Food Science and Technology, Pondicherry University., 2018)
• Revealing the efficacy of polyhydroxybutyrates produced by marine sponge associated bacteria to control vibriosis in shrimp aquaculture 

  Priyadharshini, S. (Department of Food Science and Technology, Pondicherry University., 2018)
• Screening and characterization of probiotic, anti-quorum sensing and gluten degradation abilities of bacterial isolates from Idli batter 

  shivangi (Department of Food Science and Technology, Pondicherry University., 2018)
• Process development of functional yogurt and microencapsulation of limonene utilizing almond gum exudate 

  Mudasir Bashir Mir (Department of Food Science and Technology, Pondicherry University., 2018)
• A Study of Etiology, Nutritional Intake and Micronutrient Profile Of 4-12 Year Old Children with Attention Deficit Hyperactivity Disorder (ADHD) in Special Schools of Chennai City 

  Avanti Prabhakhar (Department of Biochemistry and Molecular Biology, Pondicherry University, 2016)
• Processing and Preservation of Beef Using Thermal and non-Thermal Technologies 

  Manzoor Ahmad Shah (Department of Food Science and Technology,Pondicherry University, 2017)
• Quantification, Characterisation and Evaluation of Antioxidant Activity of Spray Dried Syzygium Cumini (Jamun) Fruit Pulp Powder 

  Santhalakshmy, S. (Department of Food Science and Technology,Pondicherry University, 2016)
• Acylated Homoserine Lactones (AHLs) Based Quorum Signaling and It’s Management in Food System 

  Venkadesaperumal Gopu (2016)
• Value Addition Of Idli Through Incorporation Of Greens And Legumes 

  Uma Maheswari, S (2014)
• Efficacy Of Drying Methods And Impregnation Of Filtrate Of Functional Ingredients In Ready To Eat Coconut Based Snack 

  Sivasakthi, M (2014)
• Value Addition Of Convenience Food Using Processed Millet Powder 

  Pushpa Devi, M (2016)
• Value Addition Of Multicereals And Legumes In Tertiary Processed Foods 

  Vasantha Kumari, P (2014)
• Physicochemical And Functional Characterisation Of Brown Rice Cultivars Of Temperate Indian Himalayas For Development Of Value Added Products 

  Shabir Ahmad Mir (2014)

View more