Jyotsna Rajiv - Concepedia

Author

Jyotsna Rajiv

Central Food Technological Research Institute

Also Known As

J. RAJIV, JYOTSNA RAJIV, Jyotsna Rajiv, R Jyotsna, R. JYOTSNA, R. Jyotsna, Rajiv Jyotsna, S. Indra

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	588
2	Engineering	8	8	473
3	Medicine	1	1	14
4	Public Health	1	1	57
5	Allergy	1	1	14

Jyotsna Rajiv

Publications

808

Citations

H-Index

Page 1

	Year	Citations
EFFECT OF DRIED <i>MORINGA</i> (<i>MORINGA OLEIFERA LAM</i>) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES K. B. Dachana, Jyotsna Rajiv, D. Indrani, Journal of Food Quality Food ChemistryNutritionLeaves On RheologicalEngineeringFood Composition	2010	120
MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS D. Indrani, C. Soumya, Jyotsna Rajiv, Journal of Texture Studies NutritionDough StrengthEngineeringFood AnalysisAgricultural Economics	2010	72
Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum) Jyotsna Rajiv, D. Indrani, P. Prabhasankar, Journal of Food Science and Technology NutritionFatty Acid ProfileFlax SeedFood AnalysisFood Structure	2011	66
Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes D. Indrani, P. Prabhasankar, Jyotsna Rajiv, Journal of Food Science Bread‐baking PerformanceEngineeringIn Vitro FermentationBiochemistryElectron Microscopy	2003	66
Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta) D. Indrani, P. Prabhasankar, Jyotsna Rajiv, Food Research International Food StructureRheologyFood EngineeringFood ProcessingFood Quality	2007	64
Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety P. Prabhasankar, Jyotsna Rajiv, D. Indrani, Journal of Food Engineering EngineeringFood CompositionFood AnalysisAgricultural EconomicsGrain Science	2006	62
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread D. Indrani, P Swetha, C. Soumya, LWT Food ChemistryNutritionQuality CharacteristicsDry Gluten PowderEngineering	2010	57
EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR <i>(ELEUSINE CORCANA)</i> ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS Jyotsna Rajiv, C. Soumya, D. Indrani, Journal of Texture Studies Food ChemistryFood ColloidMuffin Batter MicroscopyFood PhysicWheat Flour	2011	55
Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making D. Indrani, R. Sai Manohar, Jyotsna Rajiv, Journal of Food Engineering Quality CharacteristicsEngineeringParotta MakingWheat FlourAgricultural Economics	2006	46
INFLUENCE OF GREEN GRAM FLOUR (<i>PHASEOLUS AUREUS</i>) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES Jyotsna Rajiv, SWETHA LOBO, A. Jyothi Lakshmi, Journal of Texture Studies Green Gram FlourNutritionEngineeringFood AnalysisFood Biophysics	2012	35

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