| Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus G Balakrishnan, R Agrawal Journal of food science and technology 51, 4138-4142, 2014 | 117 | 2014 |
| The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review G Balakrishnan, RG Schneider Foods 11 (16), 2442, 2022 | 64 | 2022 |
| Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion G Balakrishnan, RG Schneider Journal of Cereal Science 95, 103070, 2020 | 57 | 2020 |
| Strategies for upcycling food waste in the food production and supply chain SP Bangar, V Chaudhary, P Kajla, G Balakrishnan, Y Phimolsiripol Trends in Food Science & Technology 143, 104314, 2024 | 38 | 2024 |
| Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review K Rathnakumar, G Balakrishnan, B Ramesh, OJ Sujayasree, ... Journal of texture studies 54 (4), 599-612, 2023 | 14 | 2023 |
| Tocopherol degradation and lipid oxidation during storage of Chenopodium quinoa G Balakrishnan, RG Schneider Journal of Food Composition and Analysis 123, 105549, 2023 | 11 | 2023 |
| The role of amaranth, quinoa, and millets for the development of healthy, sustainable food products: A concise review. Foods 11 (16): 2442 G Balakrishnan, RG Schneider | 10 | 2022 |
| Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch SP Bangar, G Balakrishnan, M Navaf, KV Sunooj Starch‐Stärke, 2300232, 2024 | 5 | 2024 |
| The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review. Foods 11, 2442 G Balakrishnan, RG Schneider | 5 | 2022 |
| Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products K Rathnakumar, S Jain, N Awasti, P Vashisht, P Thorakkattu, B Ramesh, ... Critical Reviews in Biotechnology, 1-15, 2024 | 2 | 2024 |
| Influence of chia seeds on satiety G Balakrishnan University of Florida, 2012 | 2 | 2012 |
| Quinoa phenolic compounds: Stability during commercial processing, in vitro gastrointestinal digestion, and storage G Balakrishnan University of Florida, 2016 | 1 | 2016 |
| A Comprehensive Review of Phenolic Compounds in Chia Seeds and Their Applications in the Food Industry G Balakrishnan, S Garg, B Ramesh, EGMG Rajendran, K Rathnakumar Plant Foods for Human Nutrition 80 (1), 1-10, 2025 | | 2025 |
| Impact of Vacuum Frying on the Color Properties of Fried Snacks G Balakrishnan Non-Thermal Food Processing Technologies Impact on Color Profile 421, 2024 | | 2024 |
| Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same G Balakrishnan, M Batoy, DJ Ehrlinger US Patent App. 18/236,853, 2023 | | 2023 |
| Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same G Balakrishnan, M Batoy, D John Ehrlinger US Patent US 2021/0274808 A1, 2021 | | 2021 |
| Quinoa Flavonoids: Identification, Quantification, and Bioaccessibility Following Simulated Gastrointestinal Digestion G Balakrishnan, R Goodrich-Schneider Proceedings of the IFT Annual Meeting 2016, 2016 | | 2016 |
| Tocopherols, phenolic content, antioxidant activity of raw and sprouted quinoa and amaranth G Balakrishnan, RG Schneider AACCI1Annual Meeting 2014, 2014 | | 2014 |
| Effect Of Chia Muffins On Satiety Measured Using Visual Analog Scale And Generally Labeled Magnitude Scale G Balakrishnan, RG Schneider Proceedings of the IFT Annual Meeting 2014, 2014 | | 2014 |
| Acknowledgement to Reviewers of Foods in 2018 MC Abete, R Adjonu, AP Mina, IM Cravo, JP Alao, A Albergamo, ... | | |
Renée Goodrich SchneiderFood Science and Human Nutrition Department, University of FloridaVerified email at ufl.edu
