Hameedabanu N Itagi

Beneficial influence of phosphorylated parboiled dehusked redrice (Oryza sativa L.) in streptozotocin-induced diabetic rats

Vasudev Singh, K. Srinivasan, A. Jayadeep, 2016 .

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

A. Kohli, N. Sreenivasulu, D. Kasote, 2021, Frontiers in Plant Science.

Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies

A. R. Indiramma, M. Prakash, Hameedabanu N Itagi, 2013, Journal of Food Science and Technology.

Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes

Hameedabanu N Itagi, V. Singh, 2012, Journal of Food Science and Technology.

Popped rice with distinct nutraceutical properties

N. Sreenivasulu, A. Regina, Rhowell N. Tiozon, 2022, LWT.

Status in physical properties of coloured rice varieties before and after inducing retro-gradation

Hameedabanu N Itagi, Vasudev Singh, 2015, Journal of Food Science and Technology.

Functional and antioxidant properties of ready‐to‐eat flakes from various cereals including sorghum and millets

Hameedabanu N Itagi, B. Rao, P. A. Jayadeep, 2012 .