Pichan Prabhasankar
Pichan Prabhasankar
Chief Scientist & Head, FMBCT, CSIR- CFTRI, Mysore, India
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Marine foods as functional ingredients in bakery and pasta products
SU Kadam, P Prabhasankar
Food Research International 43 (8), 1975-1980, 2010
Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation
P Prabhasankar, P Ganesan, N Bhaskar, A Hirose, N Stephen, LR Gowda, ...
Food Chemistry 115 (2), 501-508, 2009
Antioxidants in bakery products: a review
B Nanditha, P Prabhasankar
Critical reviews in food science and nutrition 49 (1), 1-27, 2008
Chromosomal localisation of a human mucin gene (MUC8) and cloning of the cDNA corresponding to the carboxy terminus.
SGP 52. Shankar V, Prabhasankar P, Eddy RL Jr, Tonk V, Nowak N, Sait SNJ ...
American Journal of Respiratory Cell and Molecular Biology 16, 232, 1997
Effect of different milling methods on chemical composition of whole wheat flour
P Prabhasankar, P Haridas Rao
European Food Research and Technology 213, 465-469, 2001
Role of ingredients in pasta product quality: A review on recent developments
T Fuad, P Prabhasankar
Critical reviews in food science and nutrition 50 (8), 787-798, 2010
Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing
A Fardet, E Rock, J Bassama, P Bohuon, P Prabhasankar, C Monteiro, ...
Advances in Nutrition 6 (6), 629-638, 2015
A study on development of Gluten free pasta and its biochemical and immunological validation
S Susanna, P Prabhasankar
LWT-Food Science and Technology 50 (2), 613-621, 2013
Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta
K Laleg, D Cassan, C Barron, P Prabhasankar, V Micard
PLoS One 11 (9), e0160721, 2016
Influence of Indian brown seaweed (Sargassum marginatum) as an ingredient on quality, biofunctional, and microstructure characteristics of pasta
P Prabhasankar, P Ganesan, N Bhaskar
Food science and technology international 15 (5), 471-479, 2009
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
Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough
S Sarabhai, P Prabhasankar
LWT-Food Science and Technology 63 (2), 1301-1308, 2015
Quality characteristics of wheat flour milled streams
P Prabhasankar, ML Sudha, PH Rao
Food Research International 33 (5), 381-386, 2000
Microencapsulation of Garcinia cowa fruit extract and effect of its use on pasta process and quality
DS Pillai, P Prabhasankar, BS Jena, C Anandharamakrishnan
International Journal of Food Properties 15 (3), 590-604, 2012
Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)
J Rajiv, D Indrani, P Prabhasankar, GV Rao
Journal of Food Science and Technology 49, 587-593, 2012
Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)
D Indrani, P Prabhasankar, J Rajiv, GV Rao
Food Research International 40 (10), 1254-1260, 2007
Improvement of rheological and baking properties of cake batters with emulsifier gels
R Jyotsna, P Prabhasankar, D Indrani, GV Rao
Journal of food science 69 (1), SNQ16-SNQ19, 2004
Effect of incorporation of mint on texture, colour and sensory parameters of biscuits
S Bajaj, A Urooj, P Prabhasankar
International Journal of Food Properties 9 (4), 691-700, 2006
Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety
P Prabhasankar, J Rajiv, D Indrani, GV Rao
Journal of Food Engineering 80 (4), 1239-1245, 2007
Scanning electron microscopy, rheological characteristics, and bread‐baking performance of wheat‐flour dough as affected by enzymes
D Indrani, P Prabhasankar, J Rajiv, GV Rao
Journal of Food Science 68 (9), 2804-2809, 2003
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