Dr Suresh Sakhare

Male

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

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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

Central Food Technological Research Institute, Mysore

Soumya C

Central Food Technological Research Institute, Mysore

Dr Tanaji G Kudre

Principal Scientist

Dr Usha Dharmaraj

Central Food Technological Research Institute, Mysore

Scholarly Work

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Scholarly Publications

Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread

Open Access

Article

Journal of Food Science and Technology. Year: 2022. Volume: 59 , Issue: 9 , Pages: 3522-3529 .

Authors: Arora M.;Kumar A.;Sakhare S.D.;Inamdar A.A.

10.1007/s13197-021-05345-5

Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour

Open Access

Article

Journal of Food Science and Technology. Year: 2021.

Authors: Sakhare S.D.;Prabhasankar P.

10.1007/s13197-021-05037-0

Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies

Open Access

Article

Year: 2021. Volume: 141 .

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

10.1016/j.lwt.2021.110957

Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility

Open Access

Article

Journal of Food Science and Technology. Year: 2020. Volume: 57 , Issue: 9 , Pages: 3400-3408 .

Authors: Pawar T.;Pavan Kumar P.;Ashwin Kumar M.S.;Jyothi Lakshmi A.;Sakhare S.D.;Dasappa I.;Inamdar A.A.

10.1007/s13197-020-04373-x

Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties

Open Access

Article

Year: 2020. Volume: 134 .

Authors: Desai N.M.;Mallik B.;Sakhare S.D.;Murthy P.S.

10.1016/j.lwt.2020.109924

Functional properties of roller mill processed fenugreek fractions

Open Access

Article

Journal of Food Measurement and Characterization. Year: 2020. Volume: 14 , Issue: 6 , Pages: 3103-3111 .

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

10.1007/s11694-020-00550-w

Effect of hydrothermal treatment on physical and semolina milling properties of barley

Open Access

Article

Journal of Food Engineering. Year: 2020. Volume: 287 .

Authors: Karanam M.;Theertha D.P.;Kumar A.;Inamdar A.A.;Sakhare S.D.

10.1016/j.jfoodeng.2020.110142

Effect of germination-hydrothermal treatments followed by fractionation on inhibitory factors, β-carotene and iron-zinc bioaccessibility in pearl millet fractions

Open Access

Article

Journal of Cereal Science. Year: 2020. Volume: 93 .

Authors: Krishnan R.;Sakhare S.D.;Meera M.S.

10.1016/j.jcs.2020.102930

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