Dr. Dinkar B. Kamble
Dr. Dinkar B. Kamble
Assistant Professor- Food Science & Technology, Indira Gandhi National Open University, New Delhi
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Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): A review
DB Kamble, S Rani
Legume Science 2 (1), e32, 2020
Review on finger millet: Processing and value addition
T Rathore, R Singh, DB Kamble, A Upadhyay, S Thangalakshmi
The Pharma Innovation Journal 8 (4), 283-291, 2019
Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta
DB Kamble, R Singh, S Rani, D Pratap
Journal of Food Processing and Preservation 43 (12), e14232, 2019
Structural and quality evaluation of soy enriched functional noodles
S Rani, R Singh, DB Kamble, A Upadhyay, BP Kaur
Food Bioscience 32, 100465, 2019
Optimization and evaluation of multigrain gluten-enriched instant noodles
S Rani, R Singh, BP Kaur, A Upadhyay, DB Kamble
Applied Biological Chemistry 61, 531-541, 2018
Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta
DB Kamble, R Singh, S Rani, BP Kaur, A Upadhyay, N Kumar
Journal of Food Processing and Preservation 43 (10), e14125, 2019
Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina
DB Kamble, R Singh, B Pal Kaur, S Rani, A Upadhyay
Journal of Food Measurement and Characterization 14, 761-769, 2020
History, status and regulatory aspects of gamma irradiation for food processing
K Bashir, K Jan, DB Kamble, VK Maurya, S Jan, TL Swer
Elsevier, 2021
Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions
DB Kamble, R Singh, BP Kaur, S Rani
Journal of Food Processing and Preservation 44 (8), e14585, 2020
Evaluation of structural, chemical and digestibility properties of multigrain pasta
DB Kamble, R Singh, S Rani, A Upadhyay, BP Kaur, N Kumar, ...
Journal of Food Science and Technology 58, 1014-1026, 2021
Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta
DB Kamble, K Bashir, R Singh, S Rani
Journal of Food Processing and Preservation 46 (1), e16163, 2022
Studies on preparation and storage stability of whey based mango herbal beverage
D Alane, N Raut, DB Kamble, M Bhotmange
Int J Chem Stud 5 (3), 237-41, 2017
Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal
S Rani, R Singh, DB Kamble, A Upadhyay, S Yadav, BP Kaur
Food Security 12, 479-488, 2020
Optimization and evaluation of quinoa and chia based gluten free pasta formulation
M Khatri, A Singh, R Singh, DB Kamble, AH Dar, A Sharma
Food and Humanity 1, 174-179, 2023
Assessment of microbial load of fasting foods available in street side, mid-level restaurants and high-level restaurants during Navratri
ST Gaikwad, V Saxena, DB Kamble, A Upadhyay
International Journal of Current Microbiology and Applied Sciences 6 (2 …, 2017
Application of ohmic heating in the food industry
DB Kamble, TL Swer, K Bashir, PMS Pathaw, S Rani
Emerging Thermal Processes in the Food Industry, 261-285, 2023
Influence of extraction techniques on biologically enriched raw soursop fruit and comparative evaluation by response surface methodology and artificial neural network
JS Mahesh, S Saranya, R Balakrishnaraja, DB Kamble
Food and Humanity 2, 100216, 2024
Irradiation and legal aspects
TL Swer, C Mukhim, K Bashir, S Rani, DB Kamble
Elsevier, 2021
Plasma decontamination of animal-related food products
DB Kamble, S Rani, K Bashir, TL Swer
Elsevier, 2021
Standardization and quality evaluation of instant tea premix
S Thangalakshmi, V Pandey, DB Kamble, R Singh
The Pharma Innovation Journal 7 (9), 154-157, 2018
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