| Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties S Sarabhai, T Tamilselvan, P Prabhasankar LWT 137, 110365, 2021 | 60 | 2021 |
| Effect of traditional processing methods on the nutritional composition of sorghum (Sorghum bicolour L. Moench) flour T Tamilselvan, A Kushwaha European Journal of Nutrition & Food Safety 12 (7), 69-77, 2020 | 17 | 2020 |
| Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation–Advantages, disadvantages and challenges A Torbica, M Radosavljević, M Belović, T Tamilselvan, P Prabhasankar Trends in Food Science & Technology 129, 194-209, 2022 | 16 | 2022 |
| Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet bread T Tamilselvan, S Sharma, PE Thomas, K Goyal, P Prabhasankar International Journal of Food Science & Technology 57 (11), 7156-7166, 2022 | 6 | 2022 |
| Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics S Sharma, T Tamilselvan, M Shakeb, P Prabhasankar Journal of the Science of Food and Agriculture 103 (5), 2681-2689, 2023 | 2 | 2023 |
| Bioprocessing techniques for the development of gluten-free/hypoimmunogenic pasta T Tamilselvan, P Prabhasankar Development of Gluten-Free Pasta 1, 302, 2024 | | 2024 |
| Innovative Functional Foods T Tamilselvan, P Prabhasankar Industrial Application of Functional Foods, Ingredients and Nutraceuticals 1 …, 2023 | | 2023 |
| Finger Millet (Eleusine coracana): Phytochemical Profile, Potential Health Benefits, and Techno-Functional Properties T Tamilselvan, S Sharma, P Prabhasankar Nutri-Cereals: Nutraceutical and Techno-Functional Potential, 2023 | | 2023 |
Pichan PrabhasankarChief Scientist & Head, FMBCT, CSIR- CFTRI, Mysore, IndiaVerified email at cftri.res.in