D. Indrani - Publications, H-index & Citations

D. Indrani

council of scientific & industrial research (csir) - india

33H指数

79论文数

3.0K被引数

收录论文 27

发表时间

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-11-01

169

PREAI

Pasrija, D.; Ezhilarasi, P. N.; Indrani, D.; Anandharamakrishnan, C.

Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2014-07-14

PREAI

Srivastava, Prateeti; Indrani, D.; Singh, R. P.

Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-10-02

PREAI

Ezhilarasi, Perumal Natarajan; Indrani, Dasappa; Jena, Bhabani Sankar; Anandharamakrishnan, Chinnaswamy

Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality

JOURNAL OF FOOD ENGINEERING

IF5.8

2013-08-01

161

PREAI

Ezhilarasi, P. N.; Indrani, D.; Jena, B. S.; Anandharamakrishnan, C.

Reduction of Acrylamide Formation in Sweet Bread with L-Asparaginase Treatment

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2013-04-19

PREAI

Kumar, N. S. Mohan; Shimray, Crassina A.; Indrani, D.; Manonmani, H. K.

Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies

FOOD RESEARCH INTERNATIONAL

IF8

2013-03-01

PREAI

Sharma, Pankaj; Velu, V.; Indrani, D.; Singh, R. P.

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

FOOD HYDROCOLLOIDS

IF12.4

2012-12-01

PREAI

Manisha, G.; Soumya, C.; Indrani, D.

Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2011-12-20

PREAI

Dhinda, Farheen; Lakshmi, Jyothi A.; Prakash, Jamuna; Dasappa, Indrani

Computational fluid dynamics modeling of bread baking process

FOOD RESEARCH INTERNATIONAL

IF8

2011-05-01

PREAI

Chhanwal, N.; Indrani, D.; Raghavarao, K. S. M. S.; Anandharamakrishnan, C.

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-04-01

OAAI

Indrani, D.; Swetha, P.; Soumya, C.; Rajiv, Jyotsna; Rao, G. Venkateswara

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour 富含苦味辣木籽粉的面包和饼干的品质特征

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2010-12-01

PREAI

Ogunsina, B. S.; Radha, C.; Indrani, D.

An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics

JOURNAL OF FOOD SCIENCE

IF3.4

2010-11-03

PREAI

Anishaparvin, A.; Chhanwal, N.; Indrani, D.; Raghavarao, K. S. M. S.; Anandharamakrishnan, C.

Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process

JOURNAL OF FOOD ENGINEERING

IF5.8

2010-10-01

PREAI

Chhanwal, N.; Anishaparvin, A.; Indrani, D.; Raghavarao, K. S. M. S.; Anandharamakrishnan, C.

Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

FOOD HYDROCOLLOIDS

IF12.4

2009-10-01

PREAI

Sowmya, M.; Jeyarani, T.; Jyotsna, R.; Indrani, D.

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

FOOD HYDROCOLLOIDS

IF12.4

2009-05-01

104

PREAI

Ashwini, A.; Jyotsna, R.; Indrani, D.

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

FOOD RESEARCH INTERNATIONAL

IF8

2007-12-01

PREAI

Indrani, D.; Prabhasankar, P.; Rajiv, Jyotsna; Rao, G. Venkateswara

Effect of whey protein concentrate on the rheological and baking properties of eggless cake

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2007-07-31

OAAI

Jyotsna, R.; Manohar, R. Sai; Indrani, D.; Rao, G. Venkateswara

Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T-Durum wheat variety

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-06-01

PREAI

Prabhasankar, P.; Rajiv, Jyotsna; Indrani, D.; Rao, G. Venkateswara

Rheological characteristics of wheat flour dough as influenced by ingredients of parotta

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-03-01

PREAI

Indrani, D.; Rao, G. Venkateswara

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-02-01

PREAI

Indrani, D.; Manohar, R. Sai; Rajiv, Jyotsna; Rao, G. Venkateswara

研究方向