| Marine foods as functional ingredients in bakery and pasta products SU Kadam, P Prabhasankar Food Research International 43 (8), 1975-1980, 2010 | 399 | 2010 |
| Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation P Prabhasankar, P Ganesan, N Bhaskar, A Hirose, N Stephen, LR Gowda, ... Food Chemistry 115 (2), 501-508, 2009 | 375 | 2009 |
| Antioxidants in bakery products: a review B Nanditha, P Prabhasankar Critical Reviews in Food Science and Nutrition 49 (1), 1-27, 2008 | 234 | 2008 |
| Chromosomal localisation of a human mucin gene (MUC8) and cloning of the cDNA corresponding to the carboxy terminus. SGP 52. Shankar V, Prabhasankar P, Eddy RL Jr, Tonk V, Nowak N, Sait SNJ ... American Journal of Respiratory Cell and Molecular Biology 16, 232, 1997 | 200 | 1997 |
| Role of ingredients in pasta product quality: A review on recent developments T Fuad, P Prabhasankar Critical reviews in food science and nutrition 50 (8), 787-798, 2010 | 165 | 2010 |
| Effect of different milling methods on chemical composition of whole wheat flour P Prabhasankar, P Haridas Rao European Food Research and Technology 213, 465-469, 2001 | 162 | 2001 |
| A study on development of Gluten free pasta and its biochemical and immunological validation S Susanna, P Prabhasankar LWT-Food Science and Technology 50 (2), 613-621, 2013 | 139 | 2013 |
| Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing A Fardet, E Rock, J Bassama, P Bohuon, P Prabhasankar, C Monteiro, ... Advances in Nutrition 6 (6), 629-638, 2015 | 137 | 2015 |
| Low glycemic index ingredients and modified starches in wheat based food processing: A review SB Kumar, P Prabhasankar Trends in Food Science & Technology 35 (1), 32-41, 2014 | 122 | 2014 |
| Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta K Laleg, D Cassan, C Barron, P Prabhasankar, V Micard PLoS One 11 (9), e0160721, 2016 | 120 | 2016 |
| Influence of Indian brown seaweed (Sargassum marginatum) as an ingredient on quality, biofunctional, and microstructure characteristics of pasta P Prabhasankar, P Ganesan, N Bhaskar Food science and technology international 15 (5), 471-479, 2009 | 112 | 2009 |
| Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum) J Rajiv, D Indrani, P Prabhasankar, GV Rao Journal of Food Science and Technology 49, 587-593, 2012 | 104 | 2012 |
| Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough S Sarabhai, P Prabhasankar LWT-Food Science and Technology 63 (2), 1301-1308, 2015 | 103 | 2015 |
| Quality characteristics of wheat flour milled streams P Prabhasankar, ML Sudha, PH Rao Food Research International 33 (5), 381-386, 2000 | 101 | 2000 |
| Microencapsulation of Garcinia cowa fruit extract and effect of its use on pasta process and quality DS Pillai, P Prabhasankar, BS Jena, C Anandharamakrishnan International Journal of Food Properties 15 (3), 590-604, 2012 | 87 | 2012 |
| Effect of incorporation of mint on texture, colour and sensory parameters of biscuits S Bajaj, A Urooj, P Prabhasankar International Journal of Food Properties 9 (4), 691-700, 2006 | 84 | 2006 |
| Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta) D Indrani, P Prabhasankar, J Rajiv, GV Rao Food Research International 40 (10), 1254-1260, 2007 | 83 | 2007 |
| Improvement of rheological and baking properties of cake batters with emulsifier gels R Jyotsna, P Prabhasankar, D Indrani, GV Rao Journal of food science 69 (1), SNQ16-SNQ19, 2004 | 79 | 2004 |
| Scanning electron microscopy, rheological characteristics, and bread‐baking performance of wheat‐flour dough as affected by enzymes D Indrani, P Prabhasankar, J Rajiv, GV Rao Journal of Food Science 68 (9), 2804-2809, 2003 | 79 | 2003 |
| Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour M Vijaykrishnaraj, BS Roopa, P Prabhasankar Food Chemistry 211, 715-725, 2016 | 75 | 2016 |
Indrani DasappaPrincipal Technical OfficerVerified email at cftri.res.in