Dr Suresh Sakhare

Male

Senior Principal Scientist, Department of Flour Milling, Baking and Confectionery Technology
Central Food Technological Research Institute, Mysore

0000-0002-3125-4658 Google Scholar Icon

53064639000 Google Scholar Icon

_CSBgT0AAAAJ

Expertise

Food Science and Technology

Publications

Total Articles 49

Books 0

Proceedings 0

Publications

Scopus

Citations 421

h-index 13

CrossRef

Citations 397

h-index 12

Google Scholar

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Professional Recognition

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Community & Membership

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Bio

Processing of grains, Dough Rheology, Development of specialty flours, Bakery and Traditional Food Products, micronutrient fortification of food

Personal Details

Male
Senior Principal Scientist , Central Food Technological Research Institute, Mysore
KRS Road

Ph.D

University of Mysore 2017

Senior Principal Scientist May 2021 – Present

Central Food Technological Research Institute, Mysore | Department of Flour Milling, Baking and Confectionery Technology

Principal Scientist Jul 2006 – May 2021

Central Food Technological Research Institute, Mysore | Department of Flour Milling, Baking and Confectionery Technology

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Co-Authors (12)

Dr Aashitosh Inamdar

Central Food Technological Research Institute, Mysore

Dr Ajay Kumar Srivastava

Central Drug Research Institute

Dr Nivas Desai

Dapoli Education Society`s Dapoli Urban Bank Senior Science College, Dapoli

Dr Jyothi Lakshmi A

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Dr Keshava Murthy P S

Central Food Technological Research Institute, Mysore

Dr M.S. Meera

Central Food Technological Research Institute, Mysore

Dr Nivas Manohar Desai

Dapoli Education Society`s Dapoli Urban Bank Senior Science College, Dapoli

Dr Pushpa S Murthy

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Prof Rajeswar Santayya Matche

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Scholarly Work

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Scholarly Publications

Effect of Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum

Open Access

Article

CEREAL CHEMISTRY. Year: 2025.

Authors: Theertha D.P.;Sakhare S.D.

10.1002/cche.10882

Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein

Open Access

Article

Journal of Cereal Science. Year: 2025. Volume: 123 .

Authors: Bilal Mk M.M.;Ray A.;Sakhare S.D.

10.1016/j.jcs.2025.104154

Development of novel process for production of high-protein soybean semolina and its functionality

Open Access

Article

Food Research International. Year: 2025. Volume: 203 .

Authors: Sreechithra T.V.;Sakhare S.D.

10.1016/j.foodres.2025.115865

Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

Open Access

Article

Journal of Food Science and Technology. Year: 2025. Volume: 62 , Issue: 5 , Pages: 841-852 .

Authors: Haleema K.;Sakhare S.D.

10.1007/s13197-024-06072-3

Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour

Open Access

Article

Journal of Cereal Science. Year: 2024. Volume: 116 .

Authors: Kumar MS A.;Ray A.;Sakhare S.D.

10.1016/j.jcs.2024.103868

Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties

Open Access

Article

Journal of Food Science and Technology. Year: 2024.

Authors: Patil S.S.;Vedashree M.;Sakhare S.D.;Murthy P.S.

10.1007/s13197-024-05927-z

Analysis of quinoa roller millstreams: Physical, chemical, and functional properties

Open Access

Article

Journal of Cereal Science. Year: 2024. Volume: 117 .

Authors: Ray A.;Muhammed Muneer B.M.;Sakhare S.D.

10.1016/j.jcs.2024.103890

Effect of a novel high-fibre component from quinoa on the properties of bread-making

Open Access

Article

International Journal of Food Science and Technology. Year: 2024. Volume: 59 , Issue: 9 , Pages: 6421-6430 .

Authors: Sreechithra T.V.;Ray A.;Sakhare S.D.

10.1111/ijfs.17387

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