| Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread A Kurhade, S Patil, SK Sonawane, JS Waghmare, SS Arya Journal of Food Measurement and Characterization 10 (1), 32-41, 2016 | 61 | 2016 |
| Non-thermal plasma: An advanced technology for food industry SK Sonawane, S Patil Food Science and Technology International 26 (8), 727-740, 2020 | 51 | 2020 |
| Comparative assessment of algal oil with other vegetable oils for deep frying A Waghmare, S Patil, JG LeBlanc, S Sonawane, SS Arya Algal research 31, 99-106, 2018 | 37 | 2018 |
| Nutritional, functional, phytochemical and structural characterization of gluten-free flours SP Patil, SS Arya Journal of Food Measurement and Characterization 11 (3), 1284-1294, 2017 | 19 | 2017 |
| Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour S Patil, SK Sonawane, M Mali, ST Mhaske, SS Arya Journal of Food Science and Technology 57, 2960-2966, 2020 | 17 | 2020 |
| Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread SP Patil, SS Arya Journal of Food Measurement and Characterization 10 (2), 327-335, 2016 | 10 | 2016 |
| NOVEL BULK FORMING LAXATIVE FROM WATERMELON RIND AG Waghmare, SU Patil, SS Arya International Journal of Pharmaceutical Sciences and Research 6 (9), 3877, 2015 | 9 | 2015 |
| Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread S Patil, SK Sonawane, SS Arya Journal of Food Science and Technology 58, 1829-1838, 2021 | 7 | 2021 |
| A review on recent trends of ultrasound assisted processing in food segment S Ambadgatti, S Patil, A Dabade, A SS, P Bhushette, SK Sonawane Journal of microbiology, biotechnology and food sciences 2021, 1-4, 2021 | 6* | 2021 |
| INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH SP Patil, SS Arya The Journal of Microbiology, Biotechnology and Food Sciences 8 (5), 1198, 2019 | 6 | 2019 |
| Optimization and Characterization of Gluten-Free Formulation For the Development of Gluten Free Flatbread Using Underutilised Sources S Patil, SS Arya Current Research in Nutrition and Food Science Journal 6 (3), 678-689, 2018 | 6 | 2018 |
| Effect of Protein Hydrolysates from Limonia (L.) acidissima and Citrullus (C.) lanatus on Anthocyanin Degradation SK Sonawane, S Patil, A SS International Journal of Fruit Science 20 (sup2), S231-S239, 2020 | 5 | 2020 |
| Nanotechnology enrolment in Food and food safety SK Sonawane, SP Patil, SS Arya Journal of Microbiology, Biotechnology and Food Sciences 9 (Special issue …, 2019 | 5 | 2019 |
| Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design S Patil, SS Arya Journal of Food Measurement and Characterization 13 (1), 821-830, 2019 | 5 | 2019 |
| An Overview on characterization and value addition of traditional Indian fermented food: idli SK Sonawane, VR Kandu, S Patil The American Journal of Clinical Nutrition 2 (2), 1-6, 2019 | 4 | 2019 |
| Ingredients and process standardization of thepla: an Indian unleavened vegetable flatbread using hierarchical cluster analysis SSA andSonal Patil Advance Journal of Food Science and Technology 4 (5), 286-293, 2012 | 4 | 2012 |
| Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread S Patil, SK Sonawane, A Dabade Journal of Food Science and Technology 58 (9), 3270-3279, 2021 | 3 | 2021 |
| Effect of Aloe Vera Gel and Rind Fortification on Physical, Chemical, Phytochemical, and Fermentation Kinetics of Idli Batter VR Kandu, S Patil, R Rane, SK Sonawane Industrial Biotechnology 18 (5), 293-303, 2022 | 2 | 2022 |
| A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread S Patil, SK Sonawane, SS Arya Food and Bioprocess Technology, 1-11, 2019 | 2 | 2019 |
| STATISTICAL OPTIMIZATION OF MEDIUM COMPONENTS FOR CAROTENOID PRODUCTION USING AN INDIGENOUS ISOLATE RHODOCOCCUS KROPENSTEDTII SR Lilwani, SU Patil, JR Parvathi, MR Vernekar Journal of Advanced Scientific Research 2021 (HBIA), 26-34, 2021 | 1 | 2021 |
Sachin K SonawaneAssistant Professor, Food Science and Technology, SBB, D Y Patil Deemed to be UniversityVerified email at pg.ictmumbai.edu.in
