| Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.) NR Galla, PR Pamidighantam, B Karakala, MR Gurusiddaiah, S Akula International Journal of Gastronomy and Food Science 7, 20-26, 2017 | 143 | 2017 |
| Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita NR Galla, PR Pamidighantam, S Akula, B Karakala Food Chemistry 135 (3), 1479-1484, 2012 | 104 | 2012 |
| Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer NR Galla, B Karakala, S Akula, PR Pamidighantam Food chemistry 132 (3), 1171-1176, 2012 | 46 | 2012 |
| Chemical, amino acid and fatty acid composition of Sterculia urens L. seed NR Galla, PR Pamidighantam, S Akula Food hydrocolloids 28 (2), 320-324, 2012 | 25 | 2012 |
| Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products J Tummala, PR Pamidighantam, PM Babu, S Akula NISCAIR-CSIR, India, 2012 | 6 | 2012 |
| Studies on development of instant pumpkin soup tablets and evaluation of storage stability AE Kurian, PR Pamidighantam, N Allani, S Korra, SM Kripanand Indian Journal of Traditional Knowledge (IJTK) 20 (2), 486-491, 2021 | 1 | 2021 |
| Physico-chemical Amino acid composition, fatty acid profile, functional and antioxidant properties of Spinacia oleracea L. leaf PR Pamidighantam, NR Galla, S Guruguntla, S Akula Journal of Food and Pharmaceutical Sciences 3 (2), 0 | 1 | |
| Preparation and storage stability of amla (Phyllanthus emblica) based instant pulihora mix-a South Indian traditional food condiment PR Pamidighantam, UK Bojja, NR Galla, S Guruguntla, S Korra, ... Croatian journal of food science and technology 15 (1), 105-114, 2023 | | 2023 |
| Application of annatto dye formulation in bakery and extruded food products PR Pamidighantam, A Satyanarayana, J Tummala | | 2007 |
| Chemical Characterisation, Organic Acids by HPLC, Fatty Acids by GC-GCMS and Antioxidant Activity of Commonly Consumed Leafy Vegetables in India PR Pamidighantam Journal of Food and Pharmaceutical Sciences 6 (3), 35-43, 0 | | |
| Nutritional Profile and Antioxidant Activity of Momordica tuberosa NR Galla, PR Pamidighantam, N Allani, S Akula, B Karakala | | |
| International Journal of Gastronomy and Food Science NR Galla, PR Pamidighantam, B Karakala, MR Gurusiddaiah, S Akula | | |
| Studies on Effect of Light Source on the Stability and In Vitro Antioxidant Activity of Dyes and Extracts from Annatto (Bixa orellana L.) Seed PR Pamidighantam Journal of Food and Pharmaceutical Sciences 2 (3), 0 | | |
