| Food thickening agents: Sources, chemistry, properties and applications-A review P Himashree, AS Sengar, CK Sunil International Journal of Gastronomy and Food Science 27, 100468, 2022 | 122 | 2022 |
| Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies M Jose, P Himashree, AS Sengar, CK Sunil Measurement: Food 6, 100031, 2022 | 40 | 2022 |
| Effect of microwave treatment on the structural and functional properties of proteins in lentil flour S Mahalaxmi, P Himashree, B Malini, CK Sunil Food Chemistry Advances 1, 100147, 2022 | 39 | 2022 |
| Inactivation of Salmonella species from Raw Chicken Breast Meat using Plasma-Activated Water (PAW) generated by High-Voltage Atmospheric Cold Plasma (HVACP) H Ponrajan University of Guelph, 2024 | 1 | 2024 |
| Impact of whey incorporation on acrylamide formation and the quality of bread P Himashree, E Gokul Devi, KC Hariharan, CK Sunil Journal of Food Measurement and Characterization 17 (6), 5748-5758, 2023 | 1 | 2023 |
| Modeling of Pulsed Light in Food Processing AJ Sherin, E Shylla, P Himashree, R Mahendran, CK Sunil Nonthermal Light-Based Technologies in Food Processing, 331-358, 2025 | | 2025 |
| High-pressure processing of seaweeds P Himashree, CK Sunil | | |
Dr. C.K SunilNational Institute of Food Technology Entrepreneurship and Management-Thanjavur (NIFTEM-T)Verified email at iifpt.edu.in