Concepedia

P. Prabhasankar

PP

Statistics

Publications

59

Citations

2.7K

H-Index

29

Active since

1999

Affiliations

Central Food Technological Research Institute(Current)

Academy of Scientific and Innovative Research

Council of Scientific and Industrial Research

P. Prabhasankar is an author at Central Food Technological Research Institute specializing in health sciences, food chemistry, and food quality.

ORCID

Top concepts

Publications per year

1999–2023

59

Publications

59

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

P. Prabhasankar, N. Bhaskar, Atsushi Hirose et al. · Food Chemistry · 2008 · 298 citations

, , +2

Marine foods as functional ingredients in bakery and pasta products

Shekhar U. Kadam, P. Prabhasankar · Food Research International · 2010 · 278 citations

, , +7

Effect of different milling methods on chemical composition of whole wheat flour

P. Prabhasankar, P. Haridas Rao · European Food Research and Technology · 2001 · 123 citations

, , +3

A study on development of Gluten free pasta and its biochemical and immunological validation

S. Susanna, P. Prabhasankar · LWT · 2012 · 119 citations · Full text

, , +15

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Karima Laleg, Denis Cassan, Cécile Barron et al. · PLoS ONE · 2016 · 107 citations · Full text

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