| Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet R Krishnan, U Dharmaraj, NG Malleshi LWT-Food Science and Technology 48 (2), 169-174, 2012 | 134 | 2012 |
| Quality characteristics of biscuits prepared from finger millet seed coat based composite flour R Krishnan, U Dharmaraj, RS Manohar, NG Malleshi Food chemistry 129 (2), 499-506, 2011 | 134 | 2011 |
| Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing U Dharmaraj, NG Malleshi LWT-food Science and Technology 44 (7), 1636-1642, 2011 | 112 | 2011 |
| Glycemic response of rice, wheat and finger milled based diabetic food formulations in normoglycemic subjects MNGASZ Shobana S, Ushakumari SR International Journal of Food Sciences and Nutrition 58 (2), 363-372, 2007 | 90 | 2007 |
| Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. USRMNG Sumathi A International Journal of Food Sciences and Nutrition 58 (5), 350-362, 2007 | 89 | 2007 |
| Optimization of process variables for the preparation of expanded finger millet using response surface methodology RNKMNG Ushakumari SR Journal of Food Engineering 82, 35-42, 2007 | 55 | 2007 |
| Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals PM Pradeep, U Dharmaraj, BV Sathyendra Rao, A Senthil, ... Journal of food science and technology 51, 3812-3820, 2014 | 44 | 2014 |
| Influence of hydrothermal processing on functional properties and grain morphology of finger millet U Dharmaraj, MS Meera, SY Reddy, NG Malleshi Journal of Food Science and Technology 52, 1361-1371, 2015 | 43 | 2015 |
| Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopy U Dharmaraj, P Parameswara, R Somashekar, NG Malleshi Journal of Food Science and Technology 51, 494-502, 2014 | 42 | 2014 |
| Physicochemical and textural characteristics of expanded finger millet U Dharmaraj, R Ravi, NG Malleshi International journal of food properties 15 (2), 336-349, 2012 | 32 | 2012 |
| Evaluation of roller milling potential of amaranth grains SD Sakhare, AA Inamdar, KVP Kumar, U Dharmaraj Journal of Cereal Science 73, 55-61, 2017 | 25 | 2017 |
| Optimization of process parameters for decortication of finger millet through response surface methodology U Dharmaraj, R Ravi, NG Malleshi Food and Bioprocess Technology 6, 207-216, 2013 | 24 | 2013 |
| Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics AAI Usha Dharmaraj, B.V. Sathyendra Rao, Suresh D. Sakhare Journal of Cereal Science, 2015 | 23* | 2015 |
| Phytate degrading Pediococcus pentosaceus CFR R123 for application in functional foods SRUPMH P. Raghavendra Beneficial Microbes 2 (1), 57-61, 2011 | 21 | 2011 |
| Effect of processing on squalene content of grain amaranth fractions S Srivastava, YN Sreerama, U Dharmaraj Journal of Cereal Science 100, 103218, 2021 | 20 | 2021 |
| Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana) U Dharmaraj, R Ravi, NG Malleshi Journal of culinary science & technology 12 (3), 215-228, 2014 | 19 | 2014 |
| Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica) KVP Kumar, U Dharmaraj, SD Sakhare, AA Inamdar LWT 73, 274-279, 2016 | 18 | 2016 |
| Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics KVP Kumar, U Dharmaraj, SD Sakhare, AA Inamdar Journal of Cereal Science 69, 358-362, 2016 | 14 | 2016 |
| Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability GK Amritha, U Dharmaraj, PM Halami, G Venkateswaran Lwt 87, 562-566, 2018 | 11 | 2018 |
| Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions KVP Kumar, U Dharmaraj, SD Sakhare, AA Inamdar Journal of food science and technology 53, 2434-2442, 2016 | 9 | 2016 |
