Hi, I am Pichan Prabhasankar, My LiveDNA is 91.4911
 
   
  Home
 
 
 
Dr. Pichan Prabhasankar
 
Highest Degree: PostDoc. in Food Sciences from Csir-Central Food Technological Research Institute, India
 
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.
CrossRef  |  
2:   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.
CrossRef  |  
3:   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.
4:   Gangadharappa, G.H. and P. Prabhasankar, 2011. Spreadsheet aided fuzzy model for prediction of chapati making quality. J. Food Sci. Technol., 48: 344-348.
5:   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.
6:   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.
CrossRef  |  
7:   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.
CrossRef  |  
8:   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.
Direct Link  |  
9:   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.
Direct Link  |  
10:   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.
CrossRef  |  
11:   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.
Direct Link  |  
12:   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.
Direct Link  |  
13:   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.
Direct Link  |  
14:   Kadam, S.U. and P. Prabhasankar, 2010. Marine foods as functional ingredients in bakery and pasta products. Food Res. Int., 43: 1975-1980.
CrossRef  |  Direct Link  |  
15:   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.
16:   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.
CrossRef  |  
17:   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.
18:   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.
CrossRef  |  
19:   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.
Direct Link  |  
20:   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.
Direct Link  |  
21:   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.
Direct Link  |  
22:   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.
23:   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.
Direct Link  |  
24:   Prabhasankar, P. and G.V. Rao, 2010. Antioxidants in bakery goods. Food Eng. Ingr., 35: 16-18.
25:   Prabhasankar, P. and R.P. Haridas, 1999. Lipids in flour streams. J. Cereal Sci., 30: 315-322.
CrossRef  |  
26:   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.
CrossRef  |  
27:   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.
CrossRef  |  
28:   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.
29:   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.
CrossRef  |  
30:   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.
Direct Link  |  
31:   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.
Direct Link  |  
32:   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.
33:   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.
CrossRef  |  
34:   Prabhasankar, P., M.L. Sudha and R.P. Haridas, 2000. Quality characteristics of millstreams. Food Res. Int., 33: 381-386.
CrossRef  |  
35:   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.
Direct Link  |  
36:   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.
37:   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.
CrossRef  |  
38:   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.
39:   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.
40:   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.
41:   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.
42:   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.
43:   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.
Direct Link  |  
44:   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.
45:   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.
Direct Link  |  
46:   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.
47:   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.
Direct Link  |  
48:   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  |  
49:   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.
CrossRef  |  Direct Link  |  
50:   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.
Direct Link  |  
51:   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.
CrossRef  |  
52:   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.
53:   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.
PubMed  |