| Low glycemic index ingredients and modified starches in wheat based food processing: A review SB Kumar, P Prabhasankar Trends in Food Science & Technology 35 (1), 32-41, 2014 | 111 | 2014 |
| Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality R Rajam, SB Kumar, P Prabhasankar, C Anandharamakrishnan Journal of Food Science and Technology 52, 4029-4041, 2015 | 68 | 2015 |
| A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient S Bharath Kumar, P Prabhasankar Journal of food science and technology 52, 1404-1413, 2015 | 47 | 2015 |
| Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation M Vijaykrishnaraj, S Bharath Kumar, P Prabhasankar Journal of Food Measurement and Characterization 9, 76-85, 2015 | 43 | 2015 |
| A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics SB Kumar, P Prabhasankar Food chemistry 180, 124-132, 2015 | 41 | 2015 |
| Optimization of fruit punch using mixture design SB Kumar, R Ravi, G Saraswathi Journal of food science 75 (1), S1-S7, 2010 | 24 | 2010 |
| Influence of health based ingredient and its hydrocolloid blends on noodle processing VB Porwal, S Bharath Kumar, R Madhumathi, P Prabhasankar Journal of Food Measurement and Characterization 8, 283-295, 2014 | 12 | 2014 |
| Shelf stability of low glycemic index noodles: its physico-chemical evaluation S Bharath Kumar, P Prabhasankar Journal of food science and technology 55, 4811-4822, 2018 | 11 | 2018 |
| Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index S Bharath Kumar, P Prabhasankar Journal of Food Measurement and Characterization 9, 575-585, 2015 | 8 | 2015 |
| Risk factors for antimicrobial resistance in Escherichia coli isolates from poultry in Haryana S Kumar, R Gupta Indian Journal of Animal Research 53 (7), 918-925, 2019 | 7 | 2019 |
| Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics GK Pal, SB Kumar, P Prabhasankar, PV Suresh Journal of Food Measurement and Characterization 11, 939-947, 2017 | 7 | 2017 |
| Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation V Suri, S Bharath Kumar, M Vijaykrishnaraj, P Prabhasankar Journal of Food Measurement and Characterization 12 (1), 94-104, 2018 | 6 | 2018 |
| Glycemic Index of Rajma Bean (Phaseolus vulgaris) and Guar (Cyamopsis tetragonoloba) Incorporated Noodles: A Volunteers Study S Bharath Kumar, P Prabhasankar Global Journal of Digestive Diseases 1 (1), 2016 | 6 | 2016 |
| Effect of vermicompost and Rhizobium application on productivity of Mungbean sown after wheat S Kumar, RN Singh RAU Journal of Research 24 (1-2), 26-28, 2014 | 6 | 2014 |
| Enzyme treated flours in noodle processing: a study on an innovative technology SB Kumar, P Prabhasankar Journal of Food Measurement and Characterization 11, 1174-1187, 2017 | 5 | 2017 |
| Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics SB Kumar, P Prabhasankar www. academicfoodjournal. com Cilt/Volume: 15 Sayı/Number: 3 Temmuz-Eylül …, 2017 | 5 | 2017 |
| Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack SB Kumar, MR Asha, M Prakash International Journal of Food Properties 18 (11), 2433-2441, 2015 | 4 | 2015 |
| Comparative quality evaluation of commercial extruded snacks AP Amudha Senthil, Bharath Kumar S Wudpecker Journal of Food Technology 3 (1), 1-11, 2015 | 3* | 2015 |
| Modified method for preparation of Halubai—an Indian traditional sweet MR Asha, R Ravi, BK Srinivasan, SB Rao Patil, M Prakash Journal of food science and technology 51, 743-749, 2014 | 1 | 2014 |
| Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients SB Kumar, P Prabhasankar Akademik Gıda 18 (2), 105-115, 2020 | | 2020 |
Pichan PrabhasankarChief Scientist & Head, FMBCT, CSIR- CFTRI, Mysore, IndiaVerified email at cftri.res.in
