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P

P. Prabhasankar

council of scientific & industrial research (csir) - india

32H指数
95论文数
3.4K被引数
收录论文 41
发表时间
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Structural, quality, and shelf-life assessment of pasta enriched with seaweed Ulva lactuca海藻Ulva lactuca强化意大利面的结构、品质及货架期评价
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errMohan, E. Harsha; Madhusudan, S.; Rao, J. N. Shashanka; Monika, P. R.; Prabhasankar, P.; Baskaran, Revathy
err分享
err收藏
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread (Vol 112, 103686, 2023)
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2024-09-01
err0
PREAI
errVidhyalakshmi, R.; Prabhasankar, Pichan; Meera, M. S.
err分享
err收藏
The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-05-01
err2
PREAI
errVidhyalakshmi, R.; Prabhasankar, Pichan; Muthukumar, S. P.; Prathima, C.; Meera, M. S.
err分享
err收藏
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2023-07-01
err8
PREAI
errVidhyalakshmi, R.; Prabhasankar, Pichan; Meera, M. S.
err分享
err收藏
Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation - Advantages, disadvantages and challenges
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2022-11-01
err12
PREAI
errTorbica, Aleksandra; Radosavljevic, Milos; Belovic, Miona; Tamilselvan, T.; Prabhasankar, Pichan
err分享
err收藏
Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-03-01
err12
errOAAI
errSudha, M. L.; Soumya, C.; Saravanan, M.; Madhushree, P.; Singh, Jivjyot; Roy, Saikat; Prabhasankar, P.
err分享
err收藏
Effect of whole hempseed flour incorporation on the rheological, microstructural and nutritional characteristics of chapati - Indian flatbread
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-02-01
err14
PREAI
errSharma, Shivani; Prabhasankar, Pichan
err分享
err收藏
Role of enzymes for improvement in gluten-free foxtail millet bread: It's effect on quality, textural, rheological and pasting properties酶在改善无麸质小米面包中的作用: 对品质，质地，流变和糊化特性的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-02-01
err38
PREAI
errSarabhai, Swati; Tamilselvan, T.; Prabhasankar, Pichan
err分享
err收藏
Antigen-Specific Gut Inflammation and Systemic Immune Responses Induced by Prolonging Wheat Gluten Sensitization in BALB/c Murine Model
errJOURNAL OF PROTEOME RESEARCH
IF3.6
err2017-09-11
err11
PREAI
errVijaykrishnaraj, M.; Kumar, B. V. Mohan; Muthukumar, S. P.; Kurrey, Nawneet K.; Prabhasankar, P.
err分享
err收藏
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-09-01
err36
PREAI
errOgunsakin, A. O.; Vanajakshi, V.; Anu-Appaiah, K. A.; Vijayendra, S. V. N.; Walde, S. G.; Banwo, K.; Sanni, A. I.; Prabhasankar, P.
err分享
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Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour
errFOOD CHEMISTRY
IF9.8
err2016-11-01
err48
PREAI
errVijaykrishnaraj, M.; Roopa, B. S.; Prabhasankar, P.
err分享
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Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing
errADVANCES IN NUTRITION
IF9.2
err2015-11-01
err74
errOAAI
errFardet, Anthony; Rock, Edmond; Bassama, Joseph; Bohuon, Philippe; Prabhasankar, Pichan; Monteiro, Carlos; Moubarac, Jean-Claude; Achir, Nawel
err分享
err收藏
Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2014-02-07
err20
PREAI
errPrabhasankar, P; Manohar, RS; Gowda, LR
err分享
err收藏
Prebiotics: Application in Bakery and Pasta Products
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2013-11-15
err17
PREAI
errIshwarya, Padma S.; Prabhasankar, P.
err分享
err收藏
A study on development of Gluten free pasta and its biochemical and immunological validation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2013-03-01
err90
errOAAI
errSusanna, S.; Prabhasankar, P.
err分享
err收藏
MICROENCAPSULATION OF GARCINIA COWA FRUIT EXTRACT AND EFFECT OF ITS USE ON PASTA PROCESS AND QUALITY藤黄果实提取物的微胶囊化及其对面食加工和品质的影响
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2012-05-01
err59
errOAAI
errPillai, Dipin S.; Prabhasankar, P.; Jena, B. S.; Anandharamakrishnan, C.
err分享
err收藏
Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2012-01-01
err40
PREAI
errKrishnan, Murali; Prabhasankar, P.
err分享
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A comparative study of different bio-processing methods for reduction in wheat flour allergens
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2011-10-13
err27
PREAI
errSusanna, S.; Prabhasankar, P.
err分享
err收藏
Influences of India's Local Wheat Varieties and Additives on Quality of Pasta
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2011-09-03
err11
PREAI
errFuad, Tina; Prabhasankar, Pichan
err分享
err收藏
Marine foods as functional ingredients in bakery and pasta products海洋食品作为烘焙和面食产品的功能性成分
errFOOD RESEARCH INTERNATIONAL
IF8
err2010-10-01
err201
PREAI
errKadam, S. U.; Prabhasankar, P.
err分享
err收藏

研究方向

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合作学者
合作期刊
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E
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C
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H 指数: 67 · 论文数: 568
K
Kazuo Miyashita
H 指数: 65 · 论文数: 341
M
Masashi Hosokawa
H 指数: 57 · 论文数: 325
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