Hi, I am Pichan Prabhasankar, My LiveDNA is 91.4911
 
   
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Dr. Pichan Prabhasankar
 
Highest Degree: PostDoc Fellow in Food Sciences from North Carolina State University, Riverside, Carolina, USA
 
Institute: Csir-Central Food Technological Research Institute, India
 
Area of Interest: Biomedical Sciences
  •   Food Science
  •   Wheat
  •   Immunoassay
  •   Dough Rheology
 
URL: http://livedna.org/91.4911
 
My SELECTED Publications
1:    Prabhasankar, P., J. Rajiv, D. Indrani and G.V. Rao, 2007. Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety. J. Food Eng., 80: 1239-1245.
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2:   Bajaj, S., A. Urooj and P. Prabhasankar, 2016. Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits. Curr. Res. Nutr. Food Sci. J., 4: 209-216.
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3:   Daubert, C.R., H.M. Hudson, E.A. Foegeding and P. Prabhasankar, 2006. Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes. LWT Food Sci. Technol., 39: 206-215.
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4:   Deepa, C., S. Sarabhai, P. Prabhasankar and H.U. Hebbar, 2017. Effect of micronization of maize on quality characteristics of pasta. Cereal Chem. 10.1094/CCHEM-02-17-0031-R.
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5:   Dhiraj, B. and P. Prabhasankar, 2013. Influence of wheat-milled products and their additive blends on pasta dough rheological, microstructure and product quality characteristics. Int. J. Food Sci., Vol. 2013. 10.1155/2013/538070.
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6:   Djeukeu, W.A., I. Gouado, M.S. Leng, M. Vijaykrishnaraj and P. Prabhasankar, 2017. Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. J. Food Measurement Characteriz., 11: 1421-1429.
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7:   Fardet, A., E. Rock, J. Bassama, P. Bohuon and P. Prabhasankar et al., 2015. Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: The impact of food processing. Adv. Nutr.: Int. Rev. J., 6: 629-638.
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8:   Faud, T. and P. Prabhasankar, 2012. Influence of India's local wheat varieties and additives on quality of pasta. Food Bioprocess Technol., 5: 1743-1755.
9:   Gangadharappa, G.H. and P. Prabhasankar, 2011. Spreadsheet aided fuzzy model for prediction of chapati making quality. J. Food Sci. Technol., 48: 344-348.
10:   Gangadharappa, G.H., P. Prabhasankar and B. Mundalamani, 2012. Development and performance evaluation of servo based PLC operated grain automatic weigher for flourmill industry. Innovative Syst. Design Eng., 3: 52-60.
11:   Gangadharappa, G.H., R. Ramakrishna and P. Prabhasankar, 2008. Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill. J. Food Eng., 85: 366-371.
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12:   Gurushree, M.N., C.R. Nandini, K. Pratheeksha, P. Prabhasankar and G.H. Gangadharappa, 2011. Design development and performance evaluation of chapati press cum vermicelli extruder. J. Food Sci. Technol., 48: 218-224.
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13:   Inamdar, A.A. and P. Prabhasankar, 2017. Influence of stone Chakki settings on the characteristics of whole wheat flour (Atta) and its chapati making quality. J. Food Proc. Preservat., Vol. 41. 10.1111/jfpp.12966.
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14:   Inamdar, A.A., S.D. Sakhare and P. Prabhasankar, 2015. Chapati making quality of whole wheat flour (atta) obtained by various processing techniques. J. Food Process. Preservat., 39: 3032-3039.
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15:   Indrani, D,, P. Prabhasankar, R. Jyostna and R.G. Venkateswara, 2003. Scanning electron microscopy, rheological characteristics and bread baking performance of wheat flour dough as affected by enzymes. J. Food Sci., 68: 2804-2809.
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16:   Indrani, D., P. Prabhasankar, R. Jyostna and G.V. Rao, 2007. Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Res. Int., 40: 1254-1260.
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17:   Indrani, D., P. Prabhasankar, R. Jyostna and R.G. Venkateswara, 2002. Effect of storage on the rheological, chemical and parotta making characteristics of frozen parotta dough. Eur. Food Res. Technol., 215: 484-488.
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18:   Indrani, D., R. Jyostna, P. Prabhasankar and R.G. Venkateswara, 2003. Chemical, rheological and parotta making characteristics of flour mill streams. Eur. Food Res. Technol., 217: 219-223.
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19:   Ishwarya, S.P. and P. Prabhasankar, 2013. Fructooligosaccharide-Retention during baking and its influence on biscuit quality. Food Biosci., 4: 68-80.
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20:   Ishwarya, S.P. and P. Prabhasankar, 2014. Prebiotics: Application in bakery and pasta products. Critical Rev. Food Sci. Nutr., 54: 511-522.
21:   Jyostna, R., P. Prabhasankar, D. Indrani and R.G. Venkateswara, 2004. Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. Eur. Food Res. Technol. 218: 557-562.
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22:   Jyostna, R., P. Prabhasankar, D. Indrani and R.G. Venkateswara, 2004. Improvement of rheological and baking properties of cake batters with emulsifier gels. J. Food Sci., 69: 16-19.
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23:   Jyotsna, R., C. Soumya, S. Swati and P. Prabhasankar, 2016. Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. J. Food Measur. Characteriz., 10: 762-772.
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24:   Kadam, S.U. and P. Prabhasankar, 2010. Marine foods as functional ingredients in bakery and pasta products. Food Res. Int., 43: 1975-1980.
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25:   Kadam, S.U. and P. Prabhasankar, 2012. Evaluation of cooking, microstructure, texture, and sensory quality characteristics of shrimp meat based pasta. J. Texture Stud., 43: 268-274.
26:   Krishnan, M. and P. Prabhasankar, 2012. Health based pasta: Redefining the concept of the next generation convenience food. Critical Rev. Food Sci. Nutr., 52: 9-20.
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27:   Kumar, S.B. and P. Prabhasankar, 2014. Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends Food Sci. Technol., 35: 32-41.
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28:   Kumar, S.B. and P. Prabhasankar, 2015. A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. J. Food Sci. Technol., 52: 1404-1413.
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29:   Kumar, S.B. and P. Prabhasankar, 2015. A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chem., 180: 124-132.
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30:   Kumar, S.B. and P. Prabhasankar, 2015. Chemically modified wheat flours in noodle processing: Effect on in vitro starch digestibility and glycemic index. J. Food Measur. Characteriz., 9: 575-585.
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31:   Kumar, S.B. and P. Prabhasankar, 2017. Enzyme treated flours in noodle processing: A study on an innovative technology. J. Food Measur. Characteriz., 11: 1174-1187.
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32:   Laleg, K., D. Cassan, C. Barron, P. Prabhasankar and V. Micard, 2016. Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta. PloS One, Vol. 11. 10.1371/journal.pone.0160721.
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33:   Madhumitha, S. and P. Prabhasankar, 2011. Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta. J. Texture Stud., 42: 441-450.
34:   Mohan Kumar, B.V., U.J.S. Prasada Rao and P. Prabhasankar, 2017. Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy. Food Agric. Immunol., 28: 888-903.
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35:   Murali, K. and P. Prabhasankar, 2010. Studies on pasting, microstructure, sensory and nutritional profile of pasta influenced by sprouted finger millet (Eleucina coracana) and green banana (Musa paradisiaca) flours. J. Tex. Stud., 41: 825-841.
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36:   Nambiar, S.S., N.P. Shetty, R. Ravi and P. Prabhasankar, 2017. Changes in properties of muffins incorporated with Emblica officinalis fruit osmodehydrated with fructooligosaccharide. J. Food Proc. Preservat., Vol. 41. 10.1111/jfpp.12858.
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37:   Nanditha, B. and P. Prabhasankar, 2009. Antioxidants in food processing with special reference to bakery products-A review. Cri. Rev. Food Sci. Nutri., 49: 1-27.
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38:   Nanditha, B., B.S. Jena and P. Prabhasankar, 2009. Influence of natural antioxidants and their carry through property in biscuit processing. J. Sci. Food Agric., 89: 288-298.
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39:   Ogunsakin, A.O., V. Vanajakshi, K.A. Anu-Appaiah, S.V.N. Vijayendra and S.G. Walde et al., 2017. Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT-Food Sci. Technol., 82: 326-334.
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40:   Osmond, J.D., S.D. Terence, P. Prabhasankar, G.H. Gilbert and G.P. Sachdev, 1996. Antigenic cross-reactivity of human tracheal mucin with human sperm and trophoblasts correlates with the expression of mucin 8 gene mRNA in reproductive tract tissues. Fert. Ster., 66: 316-326.
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41:   Pal, G.K., S.B. Kumar, P. Prabhasankar and P.V. Suresh, 2017. Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. J. Food Measur. Characteriz., 11: 939-947.
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42:   Pillai, D.S., P. Prabhasankar, B.S. Jena and C. Anandharamakrishnan, 2012. Microencapsulation of Garcinina cowa fruit extract and effect of its use on pasta process and quality. Int. J. Food Properties, 15: 590-604.
43:   Pollen, N.R., C.R. Daubert, P. Prabhasankar, M.A. Drake and M.L. Gumpertz, 2004. Quantifying fluid food texture. J. Texture Stud., 35: 643-657.
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44:   Porwal, V.B., S.B. Kumar, R. Madhumathi and P. Prabhasankar, 2014. Influence of health based ingredient and its hydrocolloid blends on noodle processing. J. Food Measur. Characteriz., 8: 283-295.
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45:   Prabhasankar, P. and G.V. Rao, 2010. Antioxidants in bakery goods. Food Eng. Ingr., 35: 16-18.
46:   Prabhasankar, P. and R.P. Haridas, 1999. Lipids in flour streams. J. Cereal Sci., 30: 315-322.
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47:   Prabhasankar, P. and R.P. Haridas, 2001. Effect of different milling methods on chemical composition of whole-wheat flour. Eur. Food Res. Technol., 213: 465-469.
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48:   Prabhasankar, P. and S.B. Kumar, 2015. Glycemic index of rajma bean (Phaseolus vulgaris) and guar (Cyamopsis tetragonoloba) incorporated noodles: A volunteers study. Int. J. Digestive Dis., Vol. 1. 10.4172/2472-1891.100001.
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49:   Prabhasankar, P. and S.R. Manohar, 2002. Development of ELISA method for chapati making quality of wheat varieties. J. Agric. Food Chem., 50: 7455-7460.
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50:   Prabhasankar, P., 2002. Electrophoretic and immunochemical characterization of wheat protein fractions of varieties and their relationship with chapati making quality. Food Chem., 78: 81-87.
51:   Prabhasankar, P., D. Indrani, R. Jyostna and R.G. Venkateswara, 2003. Scanning electron microscopic and electrophoretic studies of the baking process of South Indian parotta: An unleavened flat bread. Food Chem., 82: 603-609.
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52:   Prabhasankar, P., D. Indrani, R. Jyostna and R.G. Venkateswara, 2004. Influence of enzymes on rheological, microstructure and quality of parotta- unleavened Indian flat bread. J. Sci. Food Agric., 84: 2128-2134.
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53:   Prabhasankar, P., G. Ragupathi, B. Sundaravadivel, K.S. Annapoorani and C. Damodaran, 1993. Enzyme-linked immunosorbent assay for the phytotoxin thevetin. J. Immunoassay, 14: 279-296.
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54:   Prabhasankar, P., G. Ragupathi, K.S. Annapoorani, C. Damodaran and P. Chandrasekharan, 1992. Production and purification of antibodies for thevetin, a toxic glycoside of the plant Thevetia nerifolia. Indian J. Forensic Sci., 6: 33-38.
55:   Prabhasankar, P., K.M. Vijaya, B.R. Lokesh and R.P. Haridas, 2000. Distribution of free lipids and their fractions in wheat flour milled streams. Food Chem., 71: 97-103.
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56:   Prabhasankar, P., M.L. Sudha and R.P. Haridas, 2000. Quality characteristics of millstreams. Food Res. Int., 33: 381-386.
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57:   Prabhasankar, P., P. Ganesan and N. Bhaskar, 2009. Influence of Indian seaweed (Sargassum marginanum) as an ingredient on quality, biofunctional and microstructure characteristics pasta. Food Sci. Technol. Int., 15: 471-479.
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58:   Prabhasankar, P., P. Ganesan, N. Bhaskar, A. Hirose and S. Nimishmol Lalitha et al., 2009. Influence of edible japanese seaweed wakeme (Undaria pinnatifida) on the functional characteristics of pasta. Food Chem., 115: 501-508.
59:   Prabhasankar, P., S.R. Manohar and L. Gowda, 2002. Physico-chemical and biochemical characterisation of Indian wheat cultivars and their correlation with chapati making quality. Eur. Food Res. Technol., 214: 131-137.
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60:   Purnima, C., P.R. Ramasarma and P. Prabhasankar, 2012. Studied on effect of additives on protein profile, microstructure and quality characteristics of pasta. J. Food Sci. Technol., 49: 50-57.
61:   Ragupathi, G., P. Prabhasankar, B. Sundaravadivel, K.S. Annapoorani and C. Damodaran, 1994. Determination of cleistanthus collinus toxins by ELISA after in vitro spiking and in vivo administration to rats. Toxicol. Meth., 4: 204-213.
62:   Ragupathi, G., P. Prabhasankar, K.S. Annapoorani, C. Damodaran and P. Chandrasekharan, 1992. ELISA in analytical toxicology: Preparation of tracer enzyme-analyte conjugate pencillinase-cleistanthin A and penicillinase-cleistanthin B. Indian J. Forensic Sci., 6: 49-54.
63:   Ragupathi, G., P. Prabhasankar, K.S. Annapoorani, C. Damodaran and P. Chandrasekharan, 1992. Novel method(s) to obtain antibodies to the haptenic toxins of the plant Cleistanthus collinus. Indian J. Forensic Sci., 6: 23-28.
64:   Ragupathi, G., P. Prabhasankar, P. Chandrasekharan, K.S. Annapoorani and C. Damodaran, 1992. Antibodies for cleistanthin A, a toxic glycoside of the plant Cleistanthus collinus. Indian J. Environ. Toxicol., 2: 23-30.
65:   Ragupathi, G., P. Prabhasankar, P. Chandrasekharan, K.S. Annapoorani and C. Damodaran, 1992. Comparison of penicillinase with horseradish peroxidase as enzyme tracer in ELISA for the toxin cleistanthin B. Hindustan Antibiot. Bull., 34: 13-15.
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66:   Ragupathi, G., P. Prabhasankar, P. Chandrasekharan, K.S. Annapoorani and C. Damodaran, 1992. Dipstick ELISA kit for the detection of Cleistanthus collinus toxins. Hindustan Antibiotics Bull., 34: 6-12.
67:   Ragupathi, G., P. Prabhasankar, P. Chandrasekharan, K.S. Annapoorani and C. Damodaran, 1992. ELISA for the determination of the toxic glycoside cleistanthin B. Forensic Sci. Int., 56: 127-136.
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68:   Ragupathi, G., P. Prabhasankar, P. Chandrasekharan, K.S. Annapoorani and C. Damodaran, 1992. Enzyme-linked immunosorbent assay for the phytoxin cleistanthin A. J. Immunoassay, 13: 321-338.
69:   Ragupathi, G., P. Prabhasankar, P. Chandrasekharan, K.S. Annapoorani and C. Damodaran, 1992. Novel solid-state fluorodensitometric method for the determination of haptens in protein-hapten conjugates: Demonstration with a toxic glycoside of Cleistanthus collinus. J. Chromatogr., 574: 267-271.
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70:   Rajam, R., S.B. Kumar, P. Prabhasankar and C. Anandharamakrishnan, 2015. Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. J. Food Sci. Technol., 52: 4029-4041.
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71:   Rajeswari, G., S. Susanna, P. Prabhasankar and G.V. Rao, 2013. Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Biosci., 4: 13-20.
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72:   Ramya, N.S., P. Prabhasankar, L.R. Gowda, V.K. Modi and N. Bhaskar, 2015. Influence of freeze-dried shrimp meat in pasta processing qualities of Indian T. durum wheat. J. Aquatic Food Product Technol., 24: 582-596.
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73:   Rekha, M.N., A.S. Chauhan, P. Prabhasankar, R.S. Ramteke and G.V. Rao, 2013. Influence of vegetable purees on quality attributes of pastas made from bread wheat (T. aestivum). CyTA-J. Food, 11: 142-149.
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74:   Sakhare, S.D. and P. Prabhasankar, 2017. Effect of roller mill processed fenugreek fiber addition on rheological and bread making properties of wheat flour doughs. J. Food Proc. Preservat., Vol. 41. 10.1111/jfpp.13012.
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75:   Sakhare, S.D. and P. Prabhasankar, 2017. Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour. J. Food Measur. Characteriz., 11: 1315-1325.
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76:   Sakhare, S.D., A.A. Inamdar and P. Prabhasankar, 2015. Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions. J. Food Sci. Technol., 52: 2211-2219.
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77:   Sakhare, S.D., A.A. Inamdar and P. Prabhasankar, 2016. A study on rheological characteristics of roller milled fenugreek fractions. J. Food Sci. Technol., 53: 421-430.
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78:   Sarabhai, S. and P. Prabhasankar, 2015. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT-Food Sci. Technol., 63: 1301-1308.
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79:   Sarabhai, S., D. Indrani, M. Vijaykrishnaraj, V.A. Kumar and P. Prabhasankar, 2015. Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. J. Food Sci. Technol., 52: 3763-3772.
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80:   Sarabhai, S., M.L. Sudha and P. Prabhasankar, 2017. Rheological characterization and biscuit making potential of gluten free flours. J. Food Measurement Characteriz., 11: 1449-1461.
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81:   Shankar, V., P. Prabhasankar, R.L. Eddy, Jr., V. Tonk and N. Nowak., 1997. Chromosomal localisation of a human mucin gene (MUC8) and cloning of the cDNA corresponding to the carboxy terminus. Am. J. Respir. Cell Mol. Biol., 16: 232-241.
PubMed  |  Direct Link  |  
82:   Shivani, B., A. Urooj and P. Prabhasankar, 2006. Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. Int. J. Food Propert., 9: 691-700.
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83:   Shreenithee, C.R. and P. Prabhasankar, 2013. Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. J. Food Measur. Characteriz., 7: 166-176.
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84:   Soumya, C., M.L. Sudha, M. Vijaykrishnaraj, P.S. Negi and P. Prabhasankar, 2017. Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. J. Food Proc. Preservat. 10.1111/jfpp.13242.
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85:   Sreenath, K., P. Prabhasankar and Y.P. Venkatesh, 2006. Generation of antibody specific to erythritol, a non-immunogenic food additive. Food Additives Contam., 23: 861-869.
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86:   Sudha, M.L., C. Soumya and P. Prabhasankar, 2016. Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. J. Cereal Sci., 69: 313-320.
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87:   Susanna, S. and P. Prabhasankar, 2011. A comparative study of different bio-processing methods for reduction of wheat flour allergens. Eur. Food Res. Technol., 233: 999-1006.
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88:   Susanna, S. and P. Prabhasankar, 2012. A study on quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Sci. Technol. Int., 18: 403-411.
89:   Susanna, S. and P. Prabhasankar, 2013. A study on development of Gluten free pasta and its biochemical and immunological validation. LWT-Food Sci. Technol., 50: 613-621.
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90:   Susanna, S. and P. Prabhasankar, 2015. Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera. LWT-Food Sci. Technol., 62: 333-340.
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91:   Susanna, S. and P. Prabhasankar, 2015. Effect of different enzymes on immunogenicity of pasta. Food Agric. Immunol., 26: 231-247.
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92:   Tina, F. and P. Prabhasankar, 2010. Role of ingredients in pasta product quality: A review on recent developments. Cri. Rev. Food Sci. Nut., 50: 787-798.
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93:   Umashankar, K., J. Rajiv and P. Prabhasankar, 2016. Development of hypoimmunogenic muffins: Batter rheology, quality characteristics, microstructure and immunochemical validation. J. Food Sci. Technol., 53: 531-540.
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94:   Vijaykrishnaraj, M. and P. Prabhasankar, 2015. Marine protein hydrolysates: Their present and future perspectives in food chemistry-a review. RSC Adv., 5: 34864-34877.
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95:   Vijaykrishnaraj, M., B.S. Roopa and P. Prabhasankar, 2016. Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chem., 211: 715-725.
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96:   Vijaykrishnaraj, M., B.V. Mohan Kumar, S.P. Muthukumar, N.K. Kurrey and P. Prabhasankar, 2017. Antigen-specific gut inflammation and systemic immune responses induced by pro-longing wheat gluten sensitization in BALB/c murine model. J. Proteome Res. 10.1021/acs.jproteome.7b00199.
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97:   Vijaykrishnaraj, M., S.B. Kumar and P. Prabhasankar, 2015. Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: Product quality, microstructure and biofunctional evaluation. J. Food Measur. Characteriz., 9: 76-85.
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