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Sinjitha, S. Nambiar and Ms, Ashwini and Nandini, P. Shetty and Ravi, R. and Prabhasankar, P. (2017) Changes in Properties of Muffins Incorporated with Emblica Officinalis Fruit Osmodehydrated with Fructooligosaccharide. Journal of Food Processing and Preservation, 41. pp. 1-9.

Soumya, C. and Sudha, M. L. and Vijaykrishnaraj, M. and Negi, P. S. and Prabhasankar, P. (2017) Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation, 41. e132-e142.

Suresh, D. Sakhare and Prabhasankar, P. (2017) Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological And Bread Making Properties of Wheat Flour Doughs. Journal of Food Processing and Preservation, 41. pp. 1-9.

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Sowbhagya, H. B. and Rastogi, N. K. (2017) Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices. Journal of Food Processing and Preservation, 41. pp. 1-10.

Shyam Ramkrishna, Garud and Priyanka, B. S. and Negi, P. S. and Rastogi, N. K. (2017) Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice. Journal of Food Processing and Preservation, 41. pp. 1-7.

Deepa |, C. and Umesh Hebbar, H. (2017) Effect of micronization of maize grains on shelf-life of flour. Journal of Food Processing and Preservation, 41. pp. 1-9.

Chanukya, B. S. and Maya, Prakash and Rastogi, N. K. (2017) Extraction of Citric Acid from Fruit Juices Using Supported Liquid Membrane. Journal of Food Processing and Preservation, 41. pp. 1-10.

Aashitosh, A. Inamdar and Prabhasankar, P. (2017) Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta) and its Chapati Making Quality. Journal of Food Processing and Preservation, 41. pp. 1-11.

Makroo, H. A. and Saxena, J. and Rastogi, N. K. and Srivastava, B. (2017) Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice. Journal of Food Processing and Preservation, 41. pp. 1-9.

Pavithra, Kalegowda and Chauhan, A. S. and Shashirekha, M. N. (2017) Opuntia dillenii (Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior. Journal of Food Processing and Preservation, 41 (5). pp. 1-8.

Nithya Priya, K. and Shaik Akbar, Basha and Negi, P. S. and Prasada Rao, U. J. S. (2017) Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages. Journal of Food Processing and Preservation, 41 (6). pp. 1-8.