Ministry of Education
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Dr Chetana Ramakrishna

vidwan id: 125917
Female

Principal Technical Officer, Department of Traditional Food and Sensory Science
Central Food Technological Research Institute, Mysore

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Expertise

  • Food Science and Technology

Publications

Total Articles 31
Books 0
Proceedings 0

Publications

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Scopus

Citations 238
h-index 9

CrossRef

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Citations 244
h-index 10
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Professional Recognition

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Community & Membership

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Bio

Traditional foods, Sugar free sweets, Sports Nutrition

Personal Details

  • Female
  • Principal Technical Officer , Central Food Technological Research Institute, Mysore
  • Central Food Technological Research Institute, Kajjihundi
Ph.D
Other Institute 2006
Principal Technical Officer Mar 2022 – Present
Central Food Technological Research Institute, Mysore | Department of Traditional Food and Sensory Science

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Co-Authors (8)

Asha M.R.

Dr Asha M.R.

Central Food Technological Research Institute, Mysore

Umesh H.

Dr Umesh H. Hebbar

Central Food Technological Research Institute, Mysore

Nanishankar

Dr Nanishankar V. Harohally

Central Food Technological Research Institute, Mysore

Prakash Motiram

Dr Prakash Motiram Halami

Central Food Technological Research Institute, Mysore

KSMS

Prof KSMS Raghavarao

Indian Institute of Technology, Tirupati

Baby Latha

Dr Baby Latha R

Central Food Technological Research Institute, Mysore

Roopa

Dr Roopa B S

Central Food Technological Research Institute, Mysore

Suresh Kumar

Dr Suresh Kumar Gurusiddaiah

Central Food Technological Research Institute, Mysore

Scholarly Work

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Scholarly Publications

Effect of pretreatment and low-temperature low humidity drying on quality characteristics of coriander foliage

Open Access
Article
FLAVOUR AND FRAGRANCE JOURNAL. Year: 2020. Volume: 35 , Issue: 2 , Pages: 139-148 .
Authors: Priyadarshi S.;Ramakrishna C.;Cheluvadasaiah R.;Naidu M.M.
DOI 10.1002/ffj.3545
3 3

Impact of pre-treatment on the stability of color, flavor, and microbial profile of coriander paste

Open Access
Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2019. Volume: 43 , Issue: 9 .
Authors: Priyadarshi S.;Chetana R.;Roopavathi C.;Naidu M.
DOI 10.1111/jfpp.14091
3 3

Studies on eggless mayonnaise from rice bran and sesame oils

Open Access
Article
Journal of Food Science and Technology. Year: 2019. Volume: 56 , Issue: 6 , Pages: 3117-3125 .
Authors: Chetana R.;Bhavana K.P.;Babylatha R.;Geetha V.;Suresh Kumar G.
DOI 10.1007/s13197-019-03819-1
20 19

Quality assessment of sweet snack from Garden cress (Lepidium sativum L.) seeds—An unexplored health grain

Open Access
Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2018. Volume: 42 , Issue: 2 .
Authors: Doke S.;Chetana R.;Guha M.
DOI 10.1111/jfpp.13431
3 3

Development of Wheat Bran Oil Concentrates Rich in Bioactives with Antioxidant and Hypolipidemic Properties

Open Access
Article
Journal of Agricultural and Food Chemistry. Year: 2017. Volume: 65 , Issue: 45 , Pages: 9838-9848 .
Authors: Talawar S.T.;Harohally N.V.;Ramakrishna C.;Suresh Kumar G.
DOI 10.1021/acs.jafc.7b03440
19 7

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

Open Access
Article
Journal of Food Science and Technology. Year: 2016. Volume: 53 , Issue: 12 , Pages: 4316-4324 .
Authors: Sharanappa T.;Chetana R.;Suresh Kumar G.
DOI 10.1007/s13197-016-2430-6
8 6

Nutraceutical enriched Indian traditional chikki

Open Access
Article
Journal of Food Science and Technology. Year: 2015. Volume: 52 , Issue: 8 , Pages: 5138-5146 .
Authors: Ramakrishna C.;Pamisetty A.;Reddy S.R.Y.
DOI 10.1007/s13197-014-1625-y
1 2

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Open Access
Article
Journal of Food Science and Technology. Year: 2015. Volume: 52 , Issue: 3 , Pages: 1663-1669 .
Authors: Pallavi B.V.;Chetana R.;Ravi R.;Reddy S.Y.
DOI 10.1007/s13197-013-1101-0
22 25