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Foods (Basel, Switzerland)|July 11, 2023
Extraction, Isolation and Nutritional Quality of Coffee ProteinRewati Raman Bhattarai, Hayder Al-Ali, Stuart K JohnsonCritical Reviews in Food Science and Nutrition|December 30, 2025
Towards functional food development: impact of extrusion cooking on phenolic compounds and antinutrients in sorghum and milletsSruthi N U, Jayasree Joshi T, Stuart Johnson, et al.Foods (Basel, Switzerland)|April 28, 2023
Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) NoodlesAnju Pokharel, Randhir Kumar Jaidka, N U Sruthi, et al.Foods (Basel, Switzerland)|January 21, 2023
Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain PericarpN U Sruthi, Pavuluri Srinivasa Rao, Sarita Jane Bennett, et al.Journal of Food Science|September 23, 2025
Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein ConcentratesLaxmi Ghimire, Nedumpillil Unnikrishnan Sruthi, Simon Warwick, et al.Frontiers in Nutrition|April 25, 2022
The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli ChickpeasPrakhar Chatur, Stuart Johnson, Ranil Coorey, et al.Comprehensive Reviews in Food Science and Food Safety|September 9, 2025
What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?Piyumi Chathurangi Wanniarachchi, Greg Shea, Mauro Mocerino, et al.Journal of Food Science|March 20, 2025
A concise review of millet milk developmentNagarajan Meena, N U Sruthi, Pramesh Dhungana, et al.Food Chemistry|May 10, 2026
Characterisation of off-flavour compounds and their sensory impact on Lupinus angustifolius L.: Special emphasis on volatile markers of green, grassy, and beany aroma notes and bitter tastePiyumi Chathurangi Wanniarachchi, Russell S J Keast, Simone Lewin, et al.Pageof 1