Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making qualityPRABHASANKAR, P.Food chemistry. 2002, Vol 78, Num 1, pp 81-87, issn 0308-8146, 7 p.Article

A study on development of Gluten free pasta and its biochemical and immunological validationSUSANNA, S; PRABHASANKAR, P.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 613-621, issn 0023-6438, 9 p.Article

Lipids in wheat flour streamsPRABHASANKAR, P; HARIDAS RAO, P.Journal of cereal science (Print). 1999, Vol 30, Num 3, pp 315-322, issn 0733-5210Article

Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varietiesPRABHASANKAR, P; SAI MANOHAR, R.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 25, pp 7455-7460, issn 0021-8561, 6 p.Article

Prebiotics: Application in Bakery and Pasta ProductsPADMA ISHWARYA, S; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2014, Vol 54, Num 4-6, pp 511-522, issn 1040-8398, 12 p.Article

Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pastaSUSANNA, S; PRABHASANKAR, P.Food science and technology international. 2012, Vol 18, Num 4, pp 403-411, issn 1082-0132, 9 p.Article

A comparative study of different bio-processing methods for reduction in wheat flour allergensSUSANNA, S; PRABHASANKAR, P.European food research & technology (Print). 2011, Vol 233, Num 6, pp 999-1006, issn 1438-2377, 8 p.Article

Marine foods as functional ingredients in bakery and pasta productsKADAM, S. U; PRABHASANKAR, P.Food research international. 2010, Vol 43, Num 8, pp 1975-1980, issn 0963-9969, 6 p.Article

Antioxidants in Bakery Products : A ReviewNANDITHA, B; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2009, Vol 49, Num 1, pp 1-27, issn 1040-8398, 27 p.Article

EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTAKADAM, Shekhar U; PRABHASANKAR, P.Journal of texture studies. 2012, Vol 43, Num 4, pp 268-274, issn 0022-4901, 7 p.Article

Low glycemic index ingredients and modified starches in wheat based food processing: A reviewBHARATH KUMAR, S; PRABHASANKAR, P.Trends in food science & technology (Regular ed.). 2014, Vol 35, Num 1, pp 32-41, issn 0924-2244, 10 p.Article

Health Based Pasta: Redefining the Concept of the Next Generation Convenience FoodKRISHNAN, Murali; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2012, Vol 52, Num 1-3, pp 9-20, issn 1040-8398, 12 p.Article

INFLUENCE OF ADDITIVES ON FUNCTIONAL AND NUTRITIONAL QUALITY CHARACTERISTICS OF BLACK GRAM FLOUR INCORPORATED PASTAMADHUMITHA, S; PRABHASANKAR, P.Journal of texture studies. 2011, Vol 42, Num 6, pp 441-450, issn 0022-4901, 10 p.Article

Role of Ingredients in Pasta Product Quality: A Review on Recent DevelopmentsFUAD, Tina; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2010, Vol 50, Num 8, pp 787-798, issn 1040-8398, 12 p.Article

STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET (ELEUCINA CORACANA) AND GREEN BANANA (MUSA PARADISIACA) FLOURSKRISHNAN, Murali; PRABHASANKAR, P.Journal of texture studies. 2010, Vol 41, Num 6, pp 825-841, issn 0022-4901, 17 p.Article

Generation of an antibody specific to erythritol, a non-immunogenic food additiveSREENATH, K; PRABHASANKAR, P; VENKATESH, Y. P et al.Food additives and contaminants. 2006, Vol 23, Num 9, pp 861-869, issn 0265-203X, 9 p.Article

Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour millGANGADHARAPPA, G. H; RAMAKRISHNA, R; PRABHASANKAR, P et al.Journal of food engineering. 2008, Vol 85, Num 3, pp 366-371, issn 0260-8774, 6 p.Article

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of PastaPRABHASANKAR, P; GANESAN, P; BHASKAR, N et al.Food science and technology international. 2009, Vol 15, Num 5, pp 471-479, issn 1082-0132, 9 p.Article

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluationPRABHASANKAR, P; GANESAN, P; BHASKAR, N et al.Food chemistry. 2009, Vol 115, Num 2, pp 501-508, issn 0308-8146, 8 p.Article

Distribution of free lipids and their fractions in wheat flour milled streamsPRABHASANKAR, P; VIJAYA KUMAR, M; LOKESH, B. R et al.Food chemistry. 2000, Vol 71, Num 1, pp 97-103, issn 0308-8146Article

Improvement of rheological and baking properties of cake batters with emulsifier gelsJYOTSNA, R; PRABHASANKAR, P; INDRANI, D et al.Journal of food science. 2004, Vol 69, Num 1, pp SNQ16-SNQ19, issn 0022-1147Article

Influence of enzymes on rheological, microstructure and quality characteristics of parotta: an unleavened Indian flat breadPRABHASANKAR, P; INDRANI, D; JYOTSNA, R et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 15, pp 2128-2134, issn 0022-5142, 7 p.Article

Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymesINDRANI, D; PRABHASANKAR, P; RAJIV, J et al.Journal of food science. 2003, Vol 68, Num 9, pp 2804-2809, issn 0022-1147, 6 p.Article

Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivumJYOTSNA, R; PRABHASANKAR, P; INDRANI, D et al.European food research & technology (Print). 2004, Vol 218, Num 6, pp 557-562, issn 1438-2377, 6 p.Article

Chemical, rheological and parotta making characteristics of flourmill streamsINDRANI, D; RAJIV, Jyotsna; PRABHASANKAR, P et al.European food research & technology (Print). 2003, Vol 217, Num 3, pp 219-223, issn 1438-2377, 5 p.Article