| Fatty acid profile and quality assessment of safflower (Carthamus tinctorius) oil at region MB Katkade, HM Syed, RR Andhale, MD Sontakke Journal of Pharmacognosy and Phytochemistry 7 (2), 3581-3585, 2018 | 41 | 2018 |
| Jamun (Syzygium cumini) Skeels: a traditional therapeutic tree and its processed food products AC Dagadkhair, KN Pakhare, AD Todmal, RR Andhale International Journal of Pure & Applied Bioscience 5 (5), 1202-1209, 2017 | 32 | 2017 |
| Studies on preparation and quality of nutritious noodles by incorporation of defatted rice bran and soy flour. KN Pakhare, AC Dagadkhair, IS Udachan, RA Andhale | 25 | 2016 |
| Characterization and quality assessment of mechanically and solvent extracted Niger (Guizotia abyssinica) Seed oil GJ Bhavsar, HM Syed, RR Andhale Journal of Pharmacognosy and Phytochemistry 6 (2), 17-21, 2017 | 23 | 2017 |
| Physico-functional characteristics of Opuntia Ficus-indica KV Patil, AC Dagadkhair, AA Bhoite, RR Andhale International Journal of Food Science and Nutrition 4 (6), 124-127, 2019 | 9 | 2019 |
| Comparative study of physicochemical properties of different edible vegetable oils MB Katkade, HM Syed, RR Andhale, AS Farooqui J. Sci. Agric. Eng 8, 235-238, 2018 | 9 | 2018 |
| Fatty acid profile and differential scanning colorimetric (DSC) characterization of fish oil extracted from the fresh water catla catla fish RR Andhale, HM Syed, GJ Bhavsar, AC Dagadkhair International Journal of Pure & Applied Bioscience 5 (5), 249-257, 2017 | 5 | 2017 |
| Screening of Grains for Development of Instant Sprouts Meal as a Convenience Food and its Quality Evaluation A Paradhi, K Patil, A Dagadkhair, R Andhale Proceeding of MIT School of Food Technology, India, 2020 | 3 | 2020 |
| Formulation and Quality Evaluation of Multigrain Bhakari Premix Fortified with Defatted Soya Flour RR Andhale, RN Patil, MB Katkade, AC Dagadkhair, GJ Bhavsar Our Heritage 68 (30), 8105-8117, 2020 | 2 | 2020 |
| Standardization for development of Musa chocolate balls by the utilization of banana pulp powder AC Dagadkhair, RR Andhale, GJ Bhavsar, KN Pakhare Journal of Pharmacognosy and Phytochemistry 7 (3), 2728-2732, 2018 | 2 | 2018 |
| Study of physicochemical and microbial quality of spiced fish sauce made from catla catla fish during storage AC Dagadkhair, KN Pakhare, RR Andhale, HM Syed International Journal of Food and Fermentation Technology 6 (2), 233-239, 2016 | 2 | 2016 |
| Impact of Different Levels of Guar Gum on Quality and Texture Profile (TAXT-2 Texture Analyser) of Noodles Fortified with Pearl Millet Flour RR Andhale, MB Katkade, AC Dagadkhair, RA Dagadkhair, AA Jadhav | 1 | 2019 |
| STUDIES ON PREPARATION AND CHARACTERIZATION OF CATLA (Catla catla) FISH PROTEIN CONCENTRATE AND ISOLATE AND ITS EXPLORATION IN EXTRUDED FOOD PRODUCTS RR Andhale Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2017 | | 2017 |
| Physicochemical and quality characteristics of the fresh water Catla catla fish. RR Andhale, HM Syed, GJ Bhavsar | | 2017 |
| Utilization of sweetwater fish Catla catla for preparation of plain and spiced fish sauce. RR Andhale, AC Dagadkhair, HM Syed | | 2016 |
| Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour. J Food Process Technol 7: 629. doi: 10.4172/2157-7110.1000629 … KN Pakhare, AC Dagadkhair, IS Udachan, RA Andhale Water uptake: The water uptake was calculated by getting the, 2016 | | 2016 |
| Studies on standardization of herbal aonla spread by using licorice and ginger extract. GJ Bhavsar, PN Satwadhar, RR Andhale, HM Syed, IH Syed | | 2015 |
| PHYSICO-CHEMICAL PROPERTIES OF SELECTED OILSEEDS GJ Bhavsar, HM Syed, RR Andhale, PU Ghatge | | |
