| Edible films from polysaccharides A Dhanapal Food science and quality management 3, 9, 2012 | 199 | 2012 |
| Cold plasma as a novel food processing technology MS Banu, P Sasikala, A Dhanapal, V Kavitha, G Yazhini, L Rajamani IJETED 4 (2), 803-818, 2012 | 51 | 2012 |
| Alloxan in refined flour: A Diabetic concern SP Shakila Banu.M IJAIR 204, 204-209, 2012 | 15* | 2012 |
| Comparative Studies Of Pectin Yield From Fruits Using Different Acids shakila banu Elixir Food Science 42, 6349-6351, 2012 | 11* | 2012 |
| CARBON FOOT PRINT OF FOODS. MS Banu, P Sasikala Carpathian Journal of Food Science & Technology 4 (1), 2012 | 1 | 2012 |
| Precision Agriculture: Tomorrow’s Technology for Today’s Farmer B S* J Food Process Technol 6 (8), 2015 | | 2015 |
| Comparative studies on solvent and supercritical fluid extraction techniques of capsaicin shakila banu m 2nd International Conference on Agricultural & Horticultural Sciences, 2014 | | 2014 |
| BIOSENSORS-AN EMERGING TOOL IN FOOD PROCESSING. BM Shakila, P Sasikala Carpathian Journal of Food Science & Technology 4 (2), 2012 | | 2012 |
| Formulation and Thermal Processing of Ready to Serve Cultured Butter Milk Beverage SM Banu Research & Reviews: Journal of Dairy Science & Technology 1 (2), 2012 | | 2012 |
| AUTOMATION IN FOOD PROCESSING INDUSTRY SP Shakila Banu.M ijair 1 (2), 2012 | | 2012 |
| PREPARATION OF INVERT SYRUP AND ITS INCORPORATION IN EXTRUDED PRODUCTS SBM Sasikala.P INTERNATIONAL JOURNAL OF CURRENT AGRICULTRUAL SCIENCE 1 (Issue, 1,), pp.001-004,, 2011 | | 2011 |
| RADIO FREQUENCY IDENTIFICATION (RFID): STATE OF THE ART AND ITS APPLICATIONS IN FOOD PROCESSING LRAD M. Shakila Banu, P. Sasikala, V. Kavitha, G. Yazhini International Journal of Current Research 3 (11), 57-61, 2011 | | 2011 |
| Studies On The Physicochemical Properties Of Drumsticks Preserved By Osmotic Dehydration shakila banu International Journal of Current Research 3 (12), 123-125, 2011 | | 2011 |
| Preparation Of Invert syrup And Its Incorporation In Extruded Product shakila banu 2011 1 (1), 1-4, 0 | | |
