| Ultrasonication-A green technology extraction technique for spices: A review MV Rao, AS Sengar, CK Sunil, A Rawson Trends in Food Science & Technology 116, 975-991, 2021 | 89 | 2021 |
| Protein-based fat replacers-a review of recent advances. M Yashini, CK Sunil, S Sahana, SD Hemanth, DV Chidanand, A Rawson | 70 | 2021 |
| Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: A review N Ravindran, S Kumar, R S, M CA, N Thirunavookarasu S, S CK Critical Reviews in Food Science and Nutrition 63 (8), 1055-1077, 2023 | 64 | 2023 |
| Food thickening agents: Sources, chemistry, properties and applications-A review P Himashree, AS Sengar, CK Sunil International Journal of Gastronomy and Food Science 27, 100468, 2022 | 63 | 2022 |
| Emerging non-destructive methods for quality and safety monitoring of spices N Modupalli, M Naik, CK Sunil, V Natarajan Trends in Food Science & Technology 108, 133-147, 2021 | 48 | 2021 |
| Tender coconut water: A review on recent advances in processing and preservation M Naik, S CK, A Rawson, V N Food Reviews International 38 (6), 1215-1236, 2022 | 44 | 2022 |
| Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review M Venkateswara Rao, S CK, A Rawson, C DV, V N Critical reviews in food science and nutrition 63 (19), 4070-4091, 2023 | 40 | 2023 |
| Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review L Meena, AS Sengar, R Neog, CK Sunil Journal of Food Science and Technology, 1-13, 2021 | 36 | 2021 |
| Effect of ultrasound treatment on dehulling efficiency of blackgram CK Sunil, DV Chidanand, D Manoj, P Choudhary, A Rawson Journal of food science and technology 55 (7), 2504-2513, 2018 | 34 | 2018 |
| Application of power ultrasound for plant protein extraction, modification and allergen reduction–A review AS Sengar, N Thirunavookarasu, P Choudhary, M Naik, A Surekha, ... Applied Food Research 2 (2), 100219, 2022 | 32 | 2022 |
| White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation N Navyashree, AS Sengar, CK Sunil, N Venkatachalapathy Food Chemistry 374, 131665, 2021 | 29 | 2021 |
| Engineering properties of foxtail millet (Setaria italic L): variety-HMT 1001 CK Sunil, N Venkatachalapathy, S Shanmugasundaram, M Loganathan International Journal of Science, Environment and Technology 5 (2), 632-637, 2016 | 29 | 2016 |
| Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies M Jose, P Himashree, AS Sengar, CK Sunil Measurement: Food 6, 100031, 2022 | 25 | 2022 |
| Recent advances in terahertz time-domain spectroscopy and imaging techniques for automation in agriculture and food sector A Rawson, S C K Food Analytical Methods 15 (2), 498-526, 2022 | 24 | 2022 |
| Effect of microwave treatment on physical and functional properties of foxtail millet flour VNJR Madaraboina Venkateswara Rao, Akhil K G, Sunil C K International Journal of Chemical Studies 9 (1), 2762-2767, 2021 | 24 | 2021 |
| Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW) AS Sengar, CK Sunil, A Rawson, N Venkatachalapathy Journal of Food Measurement and Characterization, 1-13, 2021 | 22 | 2021 |
| Effect of ultrasound pre-treatment on microwave drying of okra JS K.S. Aravind and Ashish Rawson C.K. Sunil, B. Kamalapreetha Journal of Applied Horticulture, Horticultureresearch.net 19 (1), 58-62, 2017 | 21* | 2017 |
| Pineapple pomace powder (freeze-dried): Effect on the texture and rheological properties of set-type yogurt L Meena, R Neog, M Yashini, CK Sunil Food Chemistry Advances 1, 100101, 2022 | 20 | 2022 |
| Recent advances in biosensors for detection of chemical contaminants in food—a review B Bhavadharini, M Kavimughil, B Malini, A Vallath, HK Prajapati, CK Sunil Food Analytical Methods 15 (6), 1545-1564, 2022 | 19 | 2022 |
| Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent S Khushbu, CK Sunil, DV Chidanand, R Jaganmohan Journal of food process engineering 43 (3), e13237, 2020 | 18 | 2020 |
Ashish RawsonNIFTEM-ThanjavurVerified email at iifpt.edu.in
