| Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins AG Lamdande, ST Khabeer, R Kulathooran, I Dasappa Journal of food science and technology 55, 3144-3153, 2018 | 39 | 2018 |
| Membrane processing for purification of R-Phycoerythrin from marine macro-alga, Gelidium pusillum and process integration R Mittal, AG Lamdande, R Sharma, K Raghavarao Separation and Purification Technology 252, 117470, 2020 | 17 | 2020 |
| Flux evaluation based on fouling mechanism in acoustic field-assisted ultrafiltration for cold sterilization of tender coconut water AG Lamdande, R Mittal, K Raghavarao Innovative Food Science & Emerging Technologies 61, 102312, 2020 | 17 | 2020 |
| Recovery of proteins from coconut milk whey employing ultrafiltration and spray drying J Vijayasanthi, SR Adsare, AG Lamdande, A Naik, K Raghavarao, ... Journal of food science and technology 57, 22-31, 2020 | 17 | 2020 |
| Storage study and quality evaluation of fresh coconut grating AG Lamdande, M Prakash, R KSMS Journal of Food Processing and Preservation 42 (1), e13350, 2018 | 12 | 2018 |
| Impact of edible coating and different packaging treatments on microbial quality of paneer. AG Lamdande, SR Garud, AK Anil Kumar | 8 | 2012 |
| Life cycle assessment of food. MS Satpute, AG Lamdande, VD Kadam, SR Garud | 6 | 2013 |
| Extraction of safflower yellow pigment (Carthimidin) and its fortification in Pedha. GM Machewad, BA Jadhav, AG Lamdande, PV Wadkar | 5 | 2013 |
| Impact of coating, packaging materials and temperatures on acidity of paneer AG Lamdande, SR Garud, A Kumar Bioinfolet-A Quarterly Journal of Life Sciences 9 (4), 445-447, 2012 | 3 | 2012 |
| Edible coating an innovative technology for food preservation. AG Lamdande, SR Garud, VD Kadam | 2 | 2013 |
| Effect of edible coating and different packaging treatments on quality of paneer L Archana, SR Garud, K Anil Int. J. Agric. Eng 5, 142-146, 2012 | 2 | 2012 |
| Effect of different ingredent levels on texture of jaggery chocolate evaluated by using response surface methodology SR Garud, AG Lamdande BIOINFOLET-A Quarterly Journal of Life Sciences 9 (4), 654-655, 2012 | 2 | 2012 |
| Effect of physicochemical properties on popping characteristics of selected pearl millet varieties SR Garud, AG Lamdande, HA Tavanandi, NK Mohite, U Nidoni Journal of the Science of Food and Agriculture 102 (15), 7370-7378, 2022 | 1 | 2022 |
| Optimization of ingredient levels of jaggery chocolate by using response surface methodology. SR Garud, AG Lamdande, PK Omre, BK Kumbhar | 1 | 2012 |
| Regulations on functional foods and nutraceuticals SR Garud, AG Lamdande, SR Gholap Industrial Application of Functional Foods, Ingredients and Nutraceuticals …, 2023 | | 2023 |
| Wet processing for value added products from coconut Cocos nucifera L AG Lamdande Ghaziabad, 0 | | |
