| 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 | 109 | 2014 |
| Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits CA Shimray, S Gupta, G Venkateswara Rao International Journal of Food Science & Technology 47 (11), 2413-2420, 2012 | 39 | 2012 |
| Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition MP Thanushree, ML Sudha, K Crassina Journal of Food Measurement and Characterization 11, 1795-1803, 2017 | 24 | 2017 |
| Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition C Kasar, MP Thanushree, S Gupta, AA Inamdar Journal of Food Science and Technology 58, 3871-3881, 2021 | 21 | 2021 |
| Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins R Krishnaiya, C Kasar, S Gupta Journal of Food Measurement and Characterization 10, 210-219, 2016 | 19 | 2016 |
| Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition U Chaitra, P Abhishek, ML Sudha, T Vanitha, K Crassina LWT 124, 109136, 2020 | 17 | 2020 |
| Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks K Crassina, ML Sudha Journal of food science and technology 52, 5922-5929, 2015 | 13 | 2015 |
| Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour S Gupta, CA Shimray, G Venkateswara Rao International journal of food sciences and nutrition 63 (4), 411-420, 2012 | 12 | 2012 |
| Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers MP Thanushree, ML Sudha, A Martin, T Vanitha, C Kasar LWT 160, 113286, 2022 | 10 | 2022 |
| Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread M Paramesha, N Priyanka, K Crassina, NP Shetty Journal of Food Science and Technology 58, 4746-4754, 2021 | 9 | 2021 |
| Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack S Iqbal, MP Thanushree, ML Sudha, K Crassina Journal of Food Science and Technology 58, 2034-2040, 2021 | 9 | 2021 |
| Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta) KA Kumar, C Kasar, P Vijayanand, P Prabhasankar Journal of Food Measurement and Characterization, 1-11, 2024 | | 2024 |
