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Journal of Food Science|October 27, 2023
Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological propertiesAmrita Ray, Alok Kumar Srivastava, Suresh D SakhareJournal of Food Science and Technology|May 19, 2023
Effect of heat treatments on quinoa germ quality and its storage studyAmrita Ray, Ashwin Kumar, Rajeshwar S Matche, et al.International Journal of Biological Macromolecules|September 16, 2025
Influence of debranning on puffing behavior, starch structure, pasting properties, and macromolecular functionality of wheatM S Ashwin Kumar, Amrita Ray, Suresh D SakhareFood Chemistry|July 4, 2026
Impact of iron and zinc fortification on whole wheat flour properties, chapatti quality, storage stability and mineral bioaccessibilityM S Ashwin Kumar, Amrita Ray, A Jyothi Lakshmi, et al.Journal of Food Science and Technology|February 21, 2022
Effect of Fenugreek fiber on Rheological and <i>chapati</i> making quality of whole wheat flourSuresh D Sakhare, P PrabhasankarJournal of Food Science and Technology|April 4, 2025
Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributesKaneez Haleema, Suresh D SakhareFood Research International (Ottawa, Ont.)|March 1, 2025
Development of novel process for production of high-protein soybean semolina and its functionalityT V Sreechithra, Suresh D SakhareFood Chemistry|May 6, 2025
Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractionsT V Sreechithra, Suresh D SakhareJournal of Food Science and Technology|April 18, 2014
The cumulative ash curve: a best tool to evaluate complete mill performanceSuresh D Sakhare, Aashitosh A InamdarJournal of Food Science and Technology|January 21, 2016
A study on rheological characteristics of roller milled fenugreek fractionsSuresh D Sakhare, Aashitosh A Inamdar, P PrabhasankarPageof 12