| Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake A Ashwini, R Jyotsna, D Indrani Food Hydrocolloids 23 (3), 700-707, 2009 | 247 | 2009 |
| Microencapsulation of green tea polyphenols and its effect on incorporated bread quality D Pasrija, PN Ezhilarasi, D Indrani, C Anandharamakrishnan LWT-Food Science and Technology 64 (1), 289-296, 2015 | 236 | 2015 |
| Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality PN Ezhilarasi, D Indrani, BS Jena, C Anandharamakrishnan Journal of Food Engineering 117 (4), 513-520, 2013 | 231 | 2013 |
| EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND … KB Dachana, J Rajiv, D Indrani, J Prakash Journal of Food Quality 33 (5), 660-677, 2010 | 196 | 2010 |
| Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes M Sowmya, T Jeyarani, R Jyotsna, D Indrani Food Hydrocolloids 23 (7), 1827-1836, 2009 | 187 | 2009 |
| Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes G Manisha, C Soumya, D Indrani Food Hydrocolloids 29 (2), 363-373, 2012 | 165 | 2012 |
| Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour BS Ogunsina, C Radha, D Indrani International Journal of Food Sciences and Nutrition 62 (2), 185-194, 2011 | 140 | 2011 |
| Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment NS Mohan Kumar, CA Shimray, D Indrani, HK Manonmani Food and Bioprocess Technology 7 (3), 741-748, 2014 | 119 | 2014 |
| Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process N Chhanwal, A Anishaparvin, D Indrani, K Raghavarao, ... Journal of Food Engineering 100 (3), 452-460, 2010 | 117 | 2010 |
| Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics D Indrani, C Soumya, J Rajiv, G Venkateswara Rao Journal of texture studies 41 (3), 302-319, 2010 | 108 | 2010 |
| 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 |
| Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta SD Sakhare, AA Inamdar, C Soumya, D Indrani, GV Rao Journal of Food Science and Technology 51, 4108-4113, 2014 | 99 | 2014 |
| Amylograph pasting behaviour of cereal and tuber starches K Leelavathi, D Indrani, JS Sidhu Starch‐Stärke 39 (11), 378-381, 1987 | 91 | 1987 |
| Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread F Dhinda, J Prakash, I Dasappa Food and Bioprocess Technology 5, 2998-3006, 2012 | 88 | 2012 |
| EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND … J Rajiv, C Soumya, D Indrani, G Venkateswara Rao Journal of texture studies 42 (6), 478-489, 2011 | 88 | 2011 |
| Rheological characteristics of wheat flour dough as influenced by ingredients of parotta D Indrani, GV Rao Journal of Food Engineering 79 (1), 100-105, 2007 | 87 | 2007 |
| Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits YS Savitha, D Indrani, J Prakash Journal of Texture studies 39 (6), 605-616, 2008 | 83 | 2008 |
| 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 |