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

Central Food Technological Research Institute, Mysore

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

Central Food Technological Research Institute, Mysore

Prof Rajeswar Santayya Matche

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Soumya C

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Dr Tanaji G Kudre

Principal Scientist

Dr Usha Dharmaraj

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Scholarly Work

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Scholarly Publications

Correction: Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates (Journal of Food Science and Technology, (2023), 60, 7, (2042-2049), 10.1007/s13197-023-05738-8)

Open Access

Erratum

Journal of Food Science and Technology. Year: 2023. Volume: 60 , Issue: 11 , Pages: 2905 .

Authors: Rana A.;Dogiparthi O.;Sakhare S.D.;Sathyendra Rao B.V.;Inamdar A.A.

10.1007/s13197-023-05818-9

Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates

Open Access

Article

Journal of Food Science and Technology. Year: 2023. Volume: 60 , Issue: 7 , Pages: 2042-2049 .

Authors: Rana A.;Dogiparthi O.;Sakhare S.D.;Sathyendra Rao B.V.;Inamdar A.A.

10.1007/s13197-023-05738-8

Effect of heat treatments on quinoa germ quality and its storage study

Open Access

Article

Journal of Food Science and Technology. Year: 2023. Volume: 60 , Issue: 7 , Pages: 2023-2030 .

Authors: Ray A.;Kumar A.;Matche R.S.;Srivastava A.K.;Sakhare S.D.

10.1007/s13197-023-05736-w

Effect of hydrothermal pre-treatment and development of non-stone chakki atta

Open Access

Article

Journal of Food Measurement and Characterization. Year: 2023. Volume: 17 , Issue: 4 , Pages: 3722-3731 .

Authors: Inamdar A.A.;Sakhare S.D.;Shivakumara M.;Prabhasankar P.

10.1007/s11694-023-01896-7

Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies

Open Access

Article

Biocatalysis and Agricultural Biotechnology. Year: 2023. Volume: 51 .

Authors: Hashem A.M.A.;Sakhare S.D.;Kudre T.G.

10.1016/j.bcab.2023.102761

Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application

Open Access

Article

International Journal of Food Science and Technology. Year: 2023. Volume: 58 , Issue: 12 , Pages: 6530-6540 .

Authors: Ray A.;Sakhare S.D.;Srivastava A.K.

10.1111/ijfs.16766

Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties

Open Access

Article

JOURNAL OF FOOD SCIENCE. Year: 2023. Volume: 88 , Issue: 12 , Pages: 4907-4917 .

Authors: Ray A.;Srivastava A.K.;Sakhare S.D.

10.1111/1750-3841.16813

Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas

Open Access

Article

Journal of Food Science and Technology. Year: 2022. Volume: 59 , Issue: 9 , Pages: 3600-3608 .

Authors: Deshpande R.H.;Kumar A.;Katare M.;Sakhare S.D.;Inamdar A.A.

10.1007/s13197-022-05365-9

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