| 1 | Protein Characterization and Amino Acid Profiles of Various Wheat Varieties and Their Effect on Pasting Properties of Starch | 2.3 | 3 | Citations (PDF) |
| 2 | Insights into the non‐targeted metabolomic profile, rheological, functional and structural characteristics of rice bran and pulse protein isolates | 3.1 | 7 | Citations (PDF) |
| 3 | Review on microalgae protein and its current and future utilisation in the food industry | 3.1 | 30 | Citations (PDF) |
| 4 | Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications | 3.1 | 40 | Citations (PDF) |
| 5 | Metabolomics of chemical constituents as a tool for understanding the quality of fruits during development and processing operations | 3.1 | 14 | Citations (PDF) |
| 6 | Deciphering the metabolic signatures of Trigonella microgreens as a function of photoperiod and temperature using targeted compound analysis and non-targeted UHPLC-QTOF-IMS based approach | 7.3 | 5 | Citations (PDF) |
| 7 | Evaluation of antioxidant and ACE inhibitory peptides in rice bran protein hydrolysate using non‐targeted UHPLC‐QTOF‐IMS profiling, MALDI‐TOF‐TOF‐MS/MS, and molecular docking study | 3.1 | 7 | Citations (PDF) |
| 8 | Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads | 12.2 | 2 | Citations (PDF) |
| 9 | Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder | 3.7 | 11 | Citations (PDF) |
| 10 | Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications | 3.1 | 16 | Citations (PDF) |
| 11 | Foodomics: futuristic omic strategies to assess the impact of food nutrients on human health and gut microbiome | 3.1 | 5 | Citations (PDF) |
| 12 | Characterization of Starch Properties in Diverse Pea Accessions: Structural, Morphological, Thermal, Pasting, and Retrogradation Analysis | 2.3 | 5 | Citations (PDF) |
| 13 | Unravelling the metabolomic pool of Ocimum microgreens under diverse growing conditions through targeted compound analysis and non-targeted UHPLC-QToF-IMS based approach | 5.3 | 6 | Citations (PDF) |
| 14 | Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties | 3.1 | 5 | Citations (PDF) |
| 15 | Metabolomics applications in food science, technology and nutrition | 3.1 | 2 | Citations (PDF) |
| 16 | Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis | 2.8 | 10 | Citations (PDF) |
| 17 | Exploring textural, solubility and rheological characteristics of high-moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels | 3.1 | 8 | Citations (PDF) |
| 18 | Physicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties | 2.8 | 3 | Citations (PDF) |
| 19 | Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties | 2.8 | 2 | Citations (PDF) |
| 20 | Emerging protein sources and novel extraction techniques: a systematic review on sustainable approaches | 3.1 | 15 | Citations (PDF) |
| 21 | Comprehensive analysis of targeted phenolic, sugar, and amino acid variation in 10-day-old wheatgrass in response to temperature and photoperiod | 3.1 | 1 | Citations (PDF) |
| 22 | A systematic review exploring the variation in the compositional make‐up and phytochemical constituents of wheatgrass and pulse microgreens as a function of diverse growing condition | 4.5 | 2 | Citations (PDF) |
| 23 | Structural, techno-functional and nutraceutical properties of lentil proteins – a concise review | 3.1 | 7 | Citations (PDF) |
| 24 | Enzymatic advances in starch modification: Creating functional derivatives and exploring applications | 5.3 | 8 | Citations (PDF) |
| 25 | Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains | 3.1 | 1 | Citations (PDF) |
| 26 | Comparing gluten-free eggless muffins' viscoelastic, rheological, and textural properties after combining seven plant-based protein isolates with wheat, corn, and rice starches | 3.1 | 2 | Citations (PDF) |
| 27 | Morphological, thermal, and rheological properties of starch from brown rice and germinated brown rice from different cultivars | 2.3 | 1 | Citations (PDF) |
| 28 | Impact of pink rock salt and <i>Lactobacillus</i> spp. on physico‐chemical, microbiological properties, phenolic profile and sugar level of apple peel | 3.1 | 8 | Citations (PDF) |
| 29 | Sneak-peek into the chlorophyll content, antioxidant activity, targeted and non-targeted UHPLC-QTOF LC/MS metabolomic fingerprints of pulse microgreens grown under different photoperiod regimes | 5.3 | 20 | Citations (PDF) |
| 30 | Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils | 3.1 | 12 | Citations (PDF) |
| 31 | Insights into the growth parameters, mineral composition, protein and <scp>UHPLC–QTOF–LC</scp>/<scp>MS</scp>‐based non‐targeted metabolomic fingerprints of wheatgrass as a function of photoperiod and temperature | 3.1 | 19 | Citations (PDF) |
| 32 | Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude | 3.1 | 4 | Citations (PDF) |
| 33 | Properties of Iron Fortified Starches and Their Chapatti Making Potential | 2.3 | 1 | Citations (PDF) |
| 34 | Artificial intelligence assisted food science and nutrition perspective for smart nutrition research and healthcare | 2.2 | 26 | Citations (PDF) |
| 35 | Polygenic Risk Score for Cardiovascular Diseases in Artificial Intelligence Paradigm: A Review | 1.5 | 21 | Citations (PDF) |
| 36 | Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans | 2.3 | 19 | Citations (PDF) |
| 37 | Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics | 12.2 | 31 | Citations (PDF) |
| 38 | Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum) | 12.2 | 53 | Citations (PDF) |
| 39 | Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products | 3.1 | 3 | Citations (PDF) |
| 40 | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation | 1.6 | 7 | Citations (PDF) |
| 41 | Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours | 6.4 | 21 | Citations (PDF) |
| 42 | Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour | 3.1 | 2 | Citations (PDF) |
| 43 | Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition | 3.1 | 24 | Citations (PDF) |
| 44 | Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding | 2.8 | 1 | Citations (PDF) |
| 45 | Physicochemical, Thermal, and Pasting Properties of Starch Separated from Various Timely Sown and Delayed Sown (Heat Stressed) Wheat of Different Wheat Lines/Variety | 2.3 | 3 | Citations (PDF) |
| 46 | Effect of solvents and supercritical‐CO<sub>2</sub> extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties | 3.1 | 9 | Citations (PDF) |
| 47 | Diversity in phenolics, amino acids, rheology and noodles glycemic response of brown rice from non-basmati and basmati rice | 7.3 | 13 | Citations (PDF) |
| 48 | Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities | 12.2 | 60 | Citations (PDF) |
| 49 | Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties | 9.5 | 64 | Citations (PDF) |
| 50 | Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat | 9.5 | 31 | Citations (PDF) |
| 51 | Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars | 9.5 | 17 | Citations (PDF) |
| 52 | Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines | 7.3 | 45 | Citations (PDF) |
| 53 | Chemistry of pulses—macronutrients 2021, , 31-59 | | 10 | Citations (PDF) |
| 54 | Chemistry of pulses—micronutrients 2021, , 61-86 | | 3 | Citations (PDF) |
| 55 | Functional and physicochemical properties of pulse starch 2021, , 87-112 | | 16 | Citations (PDF) |
| 56 | Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil | 2.7 | 27 | Citations (PDF) |
| 57 | Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (<i>dhals</i>) | 2.3 | 18 | Citations (PDF) |
| 58 | Novel Gellan Gum-Based In Situ Nanovesicle Formulation of Docetaxel for Its Localized Delivery Using Depot Formation | 3.7 | 14 | Citations (PDF) |
| 59 | Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour | 9.5 | 119 | Citations (PDF) |
| 60 | Structural and functional properties of amaranth starches from residue obtained during protein extraction | 2.8 | 5 | Citations (PDF) |
| 61 | The increasing hunger concern and current need in the development of sustainable food security in the developing countries | 15.7 | 49 | Citations (PDF) |
| 62 | Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends | 2.3 | 25 | Citations (PDF) |
| 63 | Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes | 3.1 | 29 | Citations (PDF) |
| 64 | Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie | 2.7 | 13 | Citations (PDF) |
| 65 | Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification | 2.5 | 16 | Citations (PDF) |
| 66 | Phenolic compounds in potato (<i>Solanum tuberosum</i> L.) peel and their health‐promoting activities | 3.1 | 50 | Citations (PDF) |
| 67 | Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram | 3.1 | 6 | Citations (PDF) |
| 68 | Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties | 7.3 | 81 | Citations (PDF) |
| 69 | Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior | 3.1 | 15 | Citations (PDF) |
| 70 | Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.) | 1.5 | 10 | Citations (PDF) |
| 71 | Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil | 9.5 | 192 | Citations (PDF) |
| 72 | Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles | 2.3 | 34 | Citations (PDF) |
| 73 | Phenolic composition, antioxidant potential and health benefits of citrus peel | 7.3 | 545 | Citations (PDF) |
| 74 | Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli | 6.3 | 20 | Citations (PDF) |
| 75 | Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions | 2.7 | 11 | Citations (PDF) |
| 76 | Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties | 2.7 | 20 | Citations (PDF) |
| 77 | Antioxidant Profile of Legume Seeds | 0.0 | 2 | Citations (PDF) |
| 78 | Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean (
<i>Vigna angularis</i>
) cultivars | 2.3 | 10 | Citations (PDF) |
| 79 | Role of Gluten in Surface Chemistry: Nanometallic Bioconjugation of Hard, Medium, and Soft Wheat Protein | 5.9 | 7 | Citations (PDF) |
| 80 | Development and characterization of Solid-SNEDDS formulation of DHA using hydrophilic carrier with improved shelf life, oxidative stability and therapeutic activity | 3.6 | 26 | Citations (PDF) |
| 81 | Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (<i>Cyprinus carpio</i>) muscle subjected to pH‐shifting method | 2.3 | 9 | Citations (PDF) |
| 82 | Evaluation of head and broken rice of long grain Indica rice cultivars: Evidence for the role of starch and protein composition to head rice recovery | 7.3 | 17 | Citations (PDF) |
| 83 | Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil | 9.5 | 137 | Citations (PDF) |
| 84 | Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology | 12.2 | 72 | Citations (PDF) |
| 85 | Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties | 7.3 | 9 | Citations (PDF) |
| 86 | Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics | 2.3 | 46 | Citations (PDF) |
| 87 | Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling | 2.7 | 4 | Citations (PDF) |
| 88 | Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures | 2.7 | 36 | Citations (PDF) |
| 89 | Effect of chickpea and spinach on extrusion behavior of corn grit | 2.7 | 48 | Citations (PDF) |
| 90 | Diversity in protein secondary structure, molecular weight, mineral and amino acid composition of lentil and horse gram germplasm | 2.7 | 19 | Citations (PDF) |
| 91 | Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise | 8.2 | 105 | Citations (PDF) |
| 92 | Maize: Composition, Bioactive Constituents, and Unleavened Bread 2019, , 111-121 | | 14 | Citations (PDF) |
| 93 | Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils | 2.7 | 102 | Citations (PDF) |
| 94 | Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength | 2.7 | 12 | Citations (PDF) |
| 95 | Pulse proteins: secondary structure, functionality and applications | 2.7 | 129 | Citations (PDF) |
| 96 | Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness | 2.7 | 19 | Citations (PDF) |
| 97 | Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties | 2.7 | 9 | Citations (PDF) |
| 98 | Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties | 9.5 | 101 | Citations (PDF) |
| 99 | Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour | 2.7 | 15 | Citations (PDF) |
| 100 | Amaranth: Potential Source for Flour Enrichment 2019, , 123-135 | | 20 | Citations (PDF) |
| 101 | Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties | 8.2 | 33 | Citations (PDF) |
| 102 | Antimicrobial potential of pomegranate peel: a review | 3.1 | 115 | Citations (PDF) |
| 103 | Nanoencapsulation of docosahexaenoic acid (DHA) using a combination of food grade polymeric wall materials and its application for improvement in bioavailability and oxidative stability | 5.2 | 36 | Citations (PDF) |
| 104 | Phenolic compounds as beneficial phytochemicals in pomegranate ( Punica granatum L.) peel: A review | 9.5 | 424 | Citations (PDF) |
| 105 | Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions | 2.7 | 37 | Citations (PDF) |
| 106 | Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions | 2.7 | 11 | Citations (PDF) |
| 107 | Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential | 2.7 | 46 | Citations (PDF) |
| 108 | Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars | 9.5 | 79 | Citations (PDF) |
| 109 | Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars | 2.3 | 33 | Citations (PDF) |
| 110 | Enzymatic Browning of Fruit and Vegetables: A Review 2018, , 63-78 | | 128 | Citations (PDF) |
| 111 | Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties | 2.7 | 17 | Citations (PDF) |
| 112 | Keto–Enol Tautomerism of Temperature and pH Sensitive Hydrated Curcumin Nanoparticles: Their Role as Nanoreactors and Compatibility with Blood Cells | 5.9 | 28 | Citations (PDF) |
| 113 | Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties | 3.1 | 31 | Citations (PDF) |
| 114 | Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours | 3.1 | 10 | Citations (PDF) |
| 115 | Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties | 2.8 | 12 | Citations (PDF) |
| 116 | Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study | 2.7 | 100 | Citations (PDF) |
| 117 | Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region | 2.7 | 27 | Citations (PDF) |
| 118 | Applications of rice protein in nanomaterials synthesis, nanocolloids of rice protein, and bioapplicability | 8.2 | 18 | Citations (PDF) |
| 119 | Insights into the phenolic compounds present in jambolan (<i>Syzygium cumini</i>) along with their health‐promoting effects | 3.1 | 45 | Citations (PDF) |
| 120 | Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium‐hard, and soft Indian wheat cultivars | 2.3 | 12 | Citations (PDF) |
| 121 | Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions | 6.3 | 34 | Citations (PDF) |
| 122 | Saponins in pulses and their health promoting activities: A review | 9.5 | 249 | Citations (PDF) |
| 123 | Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots | 3.1 | 50 | Citations (PDF) |
| 124 | Pulses: an overview | 2.7 | 246 | Citations (PDF) |
| 125 | Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn | 3.1 | 41 | Citations (PDF) |
| 126 | Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions | 2.7 | 74 | Citations (PDF) |
| 127 | Modeling Flour and Dough Quality of Indian Wheat Varieties | 2.3 | 0 | Citations (PDF) |
| 128 | Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties | 7.3 | 43 | Citations (PDF) |
| 129 | Phenolic composition and antioxidant potential of grain legume seeds: A review | 7.3 | 413 | Citations (PDF) |
| 130 | Wheat starch production, structure, functionality and applications—a review | 3.1 | 296 | Citations (PDF) |
| 131 | Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties | 2.7 | 17 | Citations (PDF) |
| 132 | Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation 2017, , 117-152 | | 2 | Citations (PDF) |
| 133 | Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars | 2.7 | 21 | Citations (PDF) |
| 134 | Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (<i>Beta vulgaris</i>) at different extrusion temperatures | 3.1 | 62 | Citations (PDF) |
| 135 | Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles | 2.7 | 36 | Citations (PDF) |
| 136 | Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality | 2.7 | 120 | Citations (PDF) |
| 137 | Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology | 12.2 | 89 | Citations (PDF) |
| 138 | Protein and starch characteristics of milled rice from different cultivars affected by transplantation date | 2.7 | 30 | Citations (PDF) |
| 139 | Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea | 7.3 | 47 | Citations (PDF) |
| 140 | Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars | 2.8 | 48 | Citations (PDF) |
| 141 | Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables | 2.7 | 139 | Citations (PDF) |
| 142 | Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines | 6.3 | 126 | Citations (PDF) |
| 143 | Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram | 6.3 | 56 | Citations (PDF) |
| 144 | Bioactive compounds in banana and their associated health benefits – A review | 9.5 | 407 | Citations (PDF) |
| 145 | Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour | 7.3 | 122 | Citations (PDF) |
| 146 | In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols | 6.3 | 164 | Citations (PDF) |
| 147 | Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties | 9.5 | 60 | Citations (PDF) |
| 148 | Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics | 9.5 | 72 | Citations (PDF) |
| 149 | Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon | 2.7 | 69 | Citations (PDF) |
| 150 | Bioactive constituents in pulses and their health benefits | 2.7 | 256 | Citations (PDF) |
| 151 | Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties | 3.1 | 18 | Citations (PDF) |
| 152 | Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates | 3.1 | 64 | Citations (PDF) |
| 153 | Influence of jambolan (<i><scp>S</scp>yzygium cumini</i>) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins | 3.1 | 111 | Citations (PDF) |
| 154 | Relationship of various flour properties with noodle making characteristics among durum wheat varieties | 9.5 | 87 | Citations (PDF) |
| 155 | Cowpea protein isolates: Functional properties and application in gluten-free rice muffins | 6.3 | 175 | Citations (PDF) |
| 156 | Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches | 2.3 | 67 | Citations (PDF) |
| 157 | Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches | 2.7 | 119 | Citations (PDF) |
| 158 | Himalayan kidney bean germplasm: Grain-flour characteristics, structural-functional properties and in-vitro digestibility of starches | 7.3 | 24 | Citations (PDF) |
| 159 | Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study | 12.2 | 640 | Citations (PDF) |
| 160 | Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region | 9.5 | 11 | Citations (PDF) |
| 161 | Atmospheric pressure cold plasma (ACP) treatment of wheat flour | 12.2 | 287 | Citations (PDF) |
| 162 | Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum | 2.7 | 117 | Citations (PDF) |
| 163 | Influence of Early and Delayed Transplantation of Paddy on Physicochemical, Pasting, Cooking, Textural, and Protein Characteristics of Milled Rice | 2.8 | 42 | Citations (PDF) |
| 164 | Structural, thermal, and rheological properties of <i>Amaranthus hypochondriacus</i> and <i>Amaranthus caudatus</i> starches | 2.3 | 37 | Citations (PDF) |
| 165 | Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal | 3.1 | 72 | Citations (PDF) |
| 166 | Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins | 3.1 | 151 | Citations (PDF) |
| 167 | Relationship between physicochemical and functional properties of amaranth (<i><scp>A</scp>maranthus hypochondriacus</i>) protein isolates | 3.1 | 111 | Citations (PDF) |
| 168 | Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars | 9.5 | 84 | Citations (PDF) |
| 169 | Characteristics of starch obtained at different stages of purification during commercial wet milling of maize | 2.3 | 67 | Citations (PDF) |
| 170 | Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region | 7.3 | 22 | Citations (PDF) |
| 171 | Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates | 2.7 | 49 | Citations (PDF) |
| 172 | Maize: Grain Structure, Composition, Milling, and Starch Characteristics 2014, , 65-76 | | 25 | Citations (PDF) |
| 173 | Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS) | 7.3 | 82 | Citations (PDF) |
| 174 | Novel Biodegradable Films with Extraordinary Tensile Strength and Flexibility Provided by Nanoparticles | 7.0 | 31 | Citations (PDF) |
| 175 | Effect of shearing on functional properties of starches isolated from Indian kidney beans | 2.3 | 21 | Citations (PDF) |
| 176 | Grains, starch and protein characteristics of rice bean (Vigna umbellata) grown in Indian Himalaya regions | 7.3 | 45 | Citations (PDF) |
| 177 | Beneficial phytochemicals in potato — a review | 7.3 | 347 | Citations (PDF) |
| 178 | Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties | 12.2 | 123 | Citations (PDF) |
| 179 | Green Chemistry of Zein Protein Toward the Synthesis of Bioconjugated Nanoparticles: Understanding Unfolding, Fusogenic Behavior, and Hemolysis | 7.0 | 72 | Citations (PDF) |
| 180 | Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn | 4.9 | 35 | Citations (PDF) |
| 181 | Isoamylase debranched fractions and granule size in starches from kidney bean germplasm: Distribution and relationship with functional properties | 7.3 | 20 | Citations (PDF) |
| 182 | Diversity in characteristics of starch amongst rice bean (Vigna umbellate) germplasm: Amylopectin structure, granules size distribution, thermal and rheology | 7.3 | 23 | Citations (PDF) |
| 183 | Structure and Functional Properties of Acetylated Sorghum Starch | 3.7 | 47 | Citations (PDF) |
| 184 | Protein Films of Bovine Serum Albumen Conjugated Gold Nanoparticles: A Synthetic Route from Bioconjugated Nanoparticles to Biodegradable Protein Films | 3.2 | 38 | Citations (PDF) |
| 185 | Use of Potato Flour in Bread and Flat Bread 2011, , 247-259 | | 11 | Citations (PDF) |
| 186 | Amaranth: Potential Source for Flour Enrichment 2011, , 101-111 | | 13 | Citations (PDF) |
| 187 | Influence of heat–moisture treatment and annealing on functional properties of sorghum starch | 7.3 | 105 | Citations (PDF) |
| 188 | Maize: Composition, Bioactive Constituents, and Unleavened Bread 2011, , 89-99 | | 18 | Citations (PDF) |
| 189 | Relationship between physicochemical and rheological properties of starches from Indian wheat lines | 3.1 | 50 | Citations (PDF) |
| 190 | Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties | 12.2 | 94 | Citations (PDF) |
| 191 | Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch | 2.3 | 27 | Citations (PDF) |
| 192 | Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (<i>Vigna radiata</i> L.) cultivars | 2.3 | 37 | Citations (PDF) |
| 193 | Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches | 12.2 | 114 | Citations (PDF) |
| 194 | Rice grain and starch properties: Effects of nitrogen fertilizer application | 12.2 | 109 | Citations (PDF) |
| 195 | Developmental changes in storage proteins and peptidyl prolyl cis–trans isomerase activity in grains of different wheat cultivars | 9.5 | 12 | Citations (PDF) |
| 196 | Functional and physicochemical properties of pulse starch 2011, , 91-119 | | 16 | Citations (PDF) |
| 197 | Carbohydrate Chemistry for Food Scientists | 3.1 | 0 | Citations (PDF) |
| 198 | Industrial Chocolate Manufacture and Uses | 3.1 | 2 | Citations (PDF) |
| 199 | Physical properties of zein films containing salicylic acid and acetyl salicylic acid | 3.4 | 30 | Citations (PDF) |
| 200 | Diversity in seed and flour properties in field pea (Pisum sativum) germplasm | 9.5 | 52 | Citations (PDF) |
| 201 | Amaranthus hypochondriacus and Amaranthus caudatus germplasm: Characteristics of plants, grain and flours | 9.5 | 49 | Citations (PDF) |
| 202 | Characterisation of starches separated from sorghum cultivars grown in India | 9.5 | 67 | Citations (PDF) |
| 203 | Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.) | 9.5 | 35 | Citations (PDF) |
| 204 | Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch | 5.9 | 287 | Citations (PDF) |
| 205 | Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties | 7.3 | 42 | Citations (PDF) |
| 206 | Physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types | 9.5 | 20 | Citations (PDF) |
| 207 | Properties of starches separated from potatoes stored under different conditions | 9.5 | 69 | Citations (PDF) |
| 208 | Soy protein-fortified expanded extrudates: Baseline study using normal corn starch | 6.0 | 120 | Citations (PDF) |
| 209 | Diversity in properties of seed and flour of kidney bean germplasm | 9.5 | 49 | Citations (PDF) |
| 210 | Structure and Functional Properties of Acid Thinned Sorghum Starch | 3.7 | 93 | Citations (PDF) |
| 211 | Zein−Iodine Complex Studied by FTIR Spectroscopy and Dielectric and Dynamic Rheometry in Films and Precipitates | 5.9 | 35 | Citations (PDF) |
| 212 | The effects of iodine on kidney bean starch: Films and pasting properties | 8.2 | 25 | Citations (PDF) |
| 213 | Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines | 8.2 | 70 | Citations (PDF) |
| 214 | Structure and Viscoelastic Properties of Starches Separated from Different Legumes | 2.3 | 66 | Citations (PDF) |
| 215 | Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties | 9.5 | 116 | Citations (PDF) |
| 216 | Structural, thermal and viscoelastic properties of potato starches | 12.2 | 83 | Citations (PDF) |
| 217 | A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties | 6.3 | 182 | Citations (PDF) |
| 218 | Quality Parameters of Potato Chips from Different Potato Cultivars: Effect of Prior Storage and Frying Temperatures | 3.7 | 25 | Citations (PDF) |
| 219 | A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties | 6.3 | 143 | Citations (PDF) |
| 220 | Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature | 3.7 | 28 | Citations (PDF) |
| 221 | Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars | 3.7 | 34 | Citations (PDF) |
| 222 | A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans | 3.7 | 20 | Citations (PDF) |
| 223 | Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice | 9.5 | 149 | Citations (PDF) |
| 224 | Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties | 9.5 | 528 | Citations (PDF) |
| 225 | Physicochemical, thermal and pasting properties of starch separated from γ-irradiated and stored potatoes | 9.5 | 76 | Citations (PDF) |
| 226 | Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations | 9.5 | 165 | Citations (PDF) |
| 227 | Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours | 9.5 | 178 | Citations (PDF) |
| 228 | Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars | 9.5 | 270 | Citations (PDF) |
| 229 | Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars | 9.5 | 158 | Citations (PDF) |
| 230 | Fine Structure, Thermal and Viscoelastic Properties of Starches Separated fromIndica Rice Cultivars | 2.3 | 80 | Citations (PDF) |
| 231 | <tocheading>Book Review</tocheading> | 3.1 | 3 | Citations (PDF) |
| 232 | Relationships between physicochemical, morphological, thermal, rheological properties of rice starches | 12.2 | 237 | Citations (PDF) |
| 233 | Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize | 12.2 | 152 | Citations (PDF) |
| 234 | Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches | 3.7 | 150 | Citations (PDF) |
| 235 | Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars | 3.7 | 56 | Citations (PDF) |
| 236 | Characteristics of acetylated starches prepared using starches separated from different rice cultivars | 6.0 | 165 | Citations (PDF) |
| 237 | Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools | 9.5 | 72 | Citations (PDF) |
| 238 | Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars | 9.5 | 242 | Citations (PDF) |
| 239 | Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars | 9.5 | 371 | Citations (PDF) |
| 240 | Rice Chemistry and Quality | 3.1 | 14 | Citations (PDF) |
| 241 | Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches | 12.2 | 113 | Citations (PDF) |
| 242 | Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours | 3.7 | 93 | Citations (PDF) |
| 243 | Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars | 6.0 | 112 | Citations (PDF) |
| 244 | Relationships Between Selected Properties of Starches from Different Corn Lines | 3.7 | 47 | Citations (PDF) |
| 245 | Morphological, Structural, Thermal, and Rheological Characteristics of Starches Separated from Apples of Different Cultivars | 5.9 | 21 | Citations (PDF) |
| 246 | Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals | 3.1 | 51 | Citations (PDF) |
| 247 | Studies on the Functional Characteristics of Flour/Starch from Wrinkled Peas (<i>Pisum Sativum</i>) | 3.7 | 17 | Citations (PDF) |
| 248 | Relationships Between Selected Properties of Black Gram Seeds and Their Composition | 3.7 | 7 | Citations (PDF) |
| 249 | Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit | 3.7 | 12 | Citations (PDF) |
| 250 | Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (Phaseolus mungo L.) Cultivars | 2.3 | 75 | Citations (PDF) |
| 251 | Effect of Acetylation on Some Properties of Corn and Potato Starches | 2.3 | 150 | Citations (PDF) |
| 252 | Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars | 3.7 | 33 | Citations (PDF) |
| 253 | Physicochemical, cooking and textural characteristics of some Indian black gram(Phaseolus mungo L) varieties | 3.7 | 31 | Citations (PDF) |
| 254 | Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size | 3.7 | 217 | Citations (PDF) |
| 255 | Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars | 6.0 | 203 | Citations (PDF) |
| 256 | Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches | 6.0 | 161 | Citations (PDF) |
| 257 | Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.) | 9.5 | 159 | Citations (PDF) |
| 258 | Some properties of seeds and starches separated from different Indian pea cultivars | 9.5 | 36 | Citations (PDF) |
| 259 | Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch | 9.5 | 221 | Citations (PDF) |
| 260 | The Impact of Starch Properties on Noodle Making Properties of Indian Wheat Flours | 3.7 | 14 | Citations (PDF) |
| 261 | Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches | 12.2 | 174 | Citations (PDF) |
| 262 | Effect of different additives on mixograph and bread making properties of Indian wheat flour | 6.0 | 20 | Citations (PDF) |
| 263 | Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India | 9.5 | 229 | Citations (PDF) |
| 264 | Morphological, thermal and rheological properties of starches from different botanical sources | 9.5 | 1,539 | Citations (PDF) |
| 265 | Physicochemical, rheological and cookie making properties of corn and potato flours | 9.5 | 111 | Citations (PDF) |
| 266 | CHANGES IN PHYSICO-CHEMICAL, THERMAL, COOKING AND TEXTURAL PROPERTIES OF RICE DURING AGING | 2.3 | 56 | Citations (PDF) |
| 267 | Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels | 9.5 | 121 | Citations (PDF) |
| 268 | STUDIES ON THE EFFECT OF SKIM MILK POWDER, SPROUTED WHEAT FLOUR, AND pH ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR | 3.7 | 7 | Citations (PDF) |
| 269 | EFFECT OF MILLING VARIABLES ON THE DEGREE OF MILLING OF UNPARBOILED AND PARBOILED RICE | 3.7 | 29 | Citations (PDF) |
| 270 | EXTRUSION BEHAVIOUR AND PRODUCT CHARACTERISTICS OF BROWN AND MILLED RICE GRITS | 3.7 | 32 | Citations (PDF) |
| 271 | EFFECT OF HYDROCOLLOIDS, STORAGE TEMPERATURE, AND DURATION ON THE CONSISTENCY OF TOMATO KETCHUP | 3.7 | 52 | Citations (PDF) |
| 272 | Morphological, thermal, rheological and noodle-making properties of potato and corn starch | 3.7 | 88 | Citations (PDF) |
| 273 | Mixed-micelle formation by strongly interacting surfactant binary mixtures: effect of head-group modification | 2.1 | 60 | Citations (PDF) |
| 274 | Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes | 9.5 | 92 | Citations (PDF) |
| 275 | Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches | 9.5 | 198 | Citations (PDF) |
| 276 | Effect of fatty acids on the rheological properties of corn and potato starch | 6.0 | 89 | Citations (PDF) |
| 277 | Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat | 6.0 | 104 | Citations (PDF) |
| 278 | Extrusion behaviour of grits from flint and sweet corn | 9.5 | 36 | Citations (PDF) |
| 279 | Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars | 9.5 | 235 | Citations (PDF) |
| 280 | RELATIONSHIP BETWEEN DEBRANNING, ASH DISTRIBUTION PATTERN, AND CONDUCTIVITY IN MAIZE | 3.7 | 3 | Citations (PDF) |
| 281 | The effect of sodium bicarbonate and glycerol monostearate addition on the extrusion behaviour of maize grits | 6.0 | 19 | Citations (PDF) |
| 282 | Amylose-lipid complex formation during cooking of rice flour | 9.5 | 167 | Citations (PDF) |
| 283 | Effect of starch-lipids inclusion complex formation on functional properties of flour in tandoori roti | 9.5 | 17 | Citations (PDF) |
| 284 | Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice | 9.5 | 61 | Citations (PDF) |
| 285 | A comparison between Helianthus annuus and Eucalyptus lanceolatus honey | 9.5 | 90 | Citations (PDF) |
| 286 | Rheological behaviour of different cereals using capillary rheometry | 6.0 | 37 | Citations (PDF) |
| 287 | Effects of phosphate salts on extrusion behaviour of rice | 9.5 | 15 | Citations (PDF) |
| 288 | EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR | 3.2 | 13 | Citations (PDF) |
| 289 | Effect of additives on dough development, gaseous release and bread making properties | 7.3 | 41 | Citations (PDF) |
| 290 | Determining the distribution of ash in wheat using debranning and conductivity | 9.5 | 20 | Citations (PDF) |
| 291 | Functional suitability of commercially milled rice bran in India for use in different food products | 3.4 | 39 | Citations (PDF) |
| 292 | A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process | 6.0 | 122 | Citations (PDF) |
| 293 | Quality evaluation of different types of Indian honey | 9.5 | 132 | Citations (PDF) |
| 294 | IMPROVING the FUNCTIONAL and BREAD MAKING PROPERTIES of SPROUTED INDIAN WHEAT | 2.3 | 14 | Citations (PDF) |
| 295 | QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR | 3.2 | 8 | Citations (PDF) |
| 296 | Effect of pre-harvest flooding of paddy on the milling and cooking quality of rice | 3.7 | 15 | Citations (PDF) |
| 297 | Laboratory Sprout Damage and Effect of Heat Treatment on Milling and Baking Properties of Indian Wheats | 3.1 | 10 | Citations (PDF) |
