| Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food): Drying characteristics of black gram papad PS Gaikwad, CK Sunil, A Negi, A Pare Applied Food Research 2 (2), 100144, 2022 | 17 | 2022 |
| Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter PS Gaikwad, BK Yadav, A Sugumar Packaging Technology and Science 34 (4), 211-218, 2020 | 14 | 2020 |
| Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad PS Gaikwad, A Pare, CK Sunil Journal of Food Science and Technology, 1-11, 2022 | 12 | 2022 |
| Development of bacterial cellulose film coated with mixed colorimetric indicator for tracking the freshness/spoilage of ready‐to‐cook idli batter PS Gaikwad, C Sarma, A Rajan, S Anandakumar, BK Yadav Coloration Technology, 2021 | 6 | 2021 |
| Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake PS Gaikwad, BK Yadav, S Anandakumar, M Loganathan, ... International Research Journal of Pure and Applied Chemistry 21 (1), 46-63, 2020 | 5 | 2020 |
| Development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-To-Cook (RTC) idli batter PS Gaikwad, BK Yadav, S Anandakumar, M Loganathan, ... International Research Journal of Pure and Applied Chemistry 21 (1), 13-27, 2020 | 5 | 2020 |
| Fabrication of cellulose acetate membrane for monitoring freshness of minimally processed pomegranate (Punica granatum) arils ND Komali, PS Gaikwad, BK Yadav Food Bioscience, 101945, 2022 | 4 | 2022 |
| Traditional vs. Modern Usage of Nutri-Cereals PS Gaikwad, NBP Reddy, K Sandhya, BK Yadav Nutri-Cereals, 27-56, 2023 | 1 | 2023 |
| Alternate Food Preservation Technology PS Gaikwad, C Sarma, A Negi, A Pare Food Chemistry: The Role of Additives, Preservatives and Adulteration, 275-340, 2021 | 1 | 2021 |
| A qualitative and microbial evaluation of emu meat stored under different temperatures NK Jogdand, RJ Zende, VM Vaidya, AH Shirke, PS Gaikwad LWT 188, 115412, 2023 | | 2023 |
| A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain PS Gaikwad, BK Yadav, S Anandakumar Journal of Food Engineering 326, 111022, 2022 | | 2022 |
| Frying of Cereals NBP Reddy, PS Gaikwad, M Ostwal, BK Yadav Cereal Processing Technologies, 247-268, 0 | | |
Dr.B.K. YadavProfessor, NIFTEM THANJAVURVerified email at iifpt.edu.in
