M. L. Sudha - Publications, H-index & Citations

M. L. Sudha

council of scientific & industrial research (csir) - india

25H指数

84论文数

2.9K被引数

收录论文 24

发表时间

Bake-Off Technology (BOT) of Par-Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage

CEREAL CHEMISTRY

IF2.5

2025-10-01

PREAI

Kumar, K. Ashwath; Sudha, M. L.; Roopavathy, C.; Akhilasri, P.; Kasar, Crassina; Prabhasankar, P.

Nanoencapsulation-mediated curcumin and its incorporation in nutraceutical cookies: Cell viability, bioavailability, and anti-inflammatory activity studies

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-10-01

PREAI

Rao, Pooja J.; Sudha, M. L.; Manoj, P.; Mudhol, Seema; Jemimah, Kaila Nova Henna; Gopika, G.; Ashwini, S.; Peddha, Muthukumar Serva

Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-04-01

OAAI

Thanushree, M. P.; Sudha, M. L.; Martin, Asha; Vanitha, T.; Kasar, Crassina

Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-03-01

OAAI

Sudha, M. L.; Soumya, C.; Saravanan, M.; Madhushree, P.; Singh, Jivjyot; Roy, Saikat; Prabhasankar, P.

Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-04-01

PREAI

Chaitra, U.; Abhishek, P.; Sudha, M. L.; Vanitha, T.; Crassina, K.

Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments

FOOD CHEMISTRY

IF9.8

2017-12-01

PREAI

Reshmi, S. K.; Sudha, M. L.; Shashirekha, M. N.

Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

JOURNAL OF CEREAL SCIENCE

IF3.7

2016-05-01

PREAI

Sudha, M. L.; Soumya, C.; Prabhasankar, P.

Wheat-Based Traditional Flat Breads of India

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2014-08-08

PREAI

Parimala, K. R.; Sudha, M. L.

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2013-06-06

PREAI

Behera, Satyabadi; Indumathi, K.; Mahadevamma, S.; Sudha, M. L.

Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2013-02-13

OAAI

Bahal, Gayatri; Sudha, M. L.; Ramasarma, P. R.

Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

FOOD HYDROCOLLOIDS

IF12.4

2012-05-01

PREAI

Parimala, K. R.; Sudha, M. L.

A review on polyols: new frontiers for health-based bakery products

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2011-10-24

PREAI

Ghosh, Soma; Sudha, M. L.

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2011-02-28

PREAI

Bansal, Shivani; Sudha, M. L.

Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2011-02-28

PREAI

Sangeetha, A. V.; Mahadevamma, S.; Begum, Khyrunnisa; Sudha, M. L.

Influence of micronutrients on rheological characteristics and bread-making quality of flour

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2009-07-06

PREAI

Sudha, M. L.; Leelavathi, K.

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-06-01

150

PREAI

Sudha, M. L.; Srivastava, A. K.; Vetrimani, R.; Leelavathi, K.

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

FOOD CHEMISTRY

IF9.8

2007-01-01

510

PREAI

Sudha, M. L.; Baskaran, V.; Leelavathi, K.

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

FOOD CHEMISTRY

IF9.8

2007-01-01

431

PREAI

Sudha, M. L.; Vetrimani, R.; Leelavathi, K.

Studies on pasting and structural characteristics of thermally treated wheat germ

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2006-07-21

PREAI

Sudha, M. L.; Srivastava, A. K.; Leelavathi, K.

Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2006-04-08

PREAI

Srivastava, Alok K.; Sudha, M. L.; Baskaran, V.; Leelavathi, K.

研究方向