| Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread P Marpalle, SK Sonawane, SS Arya LWT-Food Science and Technology 58 (2), 614-619, 2014 | 183 | 2014 |
| Nutritional and nutraceutical properties of millets: a review K Himanshu, SK Sonawane, SS Arya Clin J Nutr Diet 1 (1), 1-10, 2018 | 134 | 2018 |
| Novel, energy efficient and green cloud point extraction: technology and applications in food processing SS Arya, AM Kaimal, M Chib, SK Sonawane, PL Show Journal of food science and technology 56, 524-534, 2019 | 96 | 2019 |
| Cereal based functional beverages: a review. CG Fernandes, SK Sonawane, SS Arya | 90 | 2018 |
| Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread A Kurhade, S Patil, SK Sonawane, JS Waghmare, SS Arya Journal of Food Measurement and Characterization 10, 32-41, 2016 | 76 | 2016 |
| A comprehensive overview of functional and rheological properties of aloe vera and its application in foods SK Sonawane, JS Gokhale, MZ Mulla, VR Kandu, S Patil Journal of Food Science and Technology 58, 1217-1226, 2021 | 64 | 2021 |
| Effect of drying and storage on bioactive components of jambhul and wood apple SK Sonawane, SS Arya Journal of Food Science and Technology 52, 2833-2841, 2015 | 61 | 2015 |
| Antioxidant activity of jambhul, wood apple, ambadi and ambat chukka: an indigenous lesser known fruits and vegetables of India S Sonawane, SS Arya Adv J Food Sci Technol 5 (3), 270-275, 2013 | 61 | 2013 |
| Non-thermal plasma: An advanced technology for food industry SK Sonawane, S Patil Food Science and Technology International 26 (8), 727-740, 2020 | 55 | 2020 |
| Tamarind seeds: chemistry, technology, applications and health benefits: A review M Bagula, SS Arya Seed 70 (75), 25-35, 1998 | 45 | 1998 |
| Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours SK Sonawane, MB Bagul, JG LeBlanc, SS Arya Journal of Food Measurement and Characterization 10, 72-79, 2016 | 42 | 2016 |
| Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed P Marpalle, SK Sonawane, JG LeBlanc, SS Arya LWT-Food Science and Technology 61 (2), 510-515, 2015 | 40 | 2015 |
| Comparative assessment of algal oil with other vegetable oils for deep frying A Waghmare, S Patil, JG LeBlanc, S Sonawane, SS Arya Algal research 31, 99-106, 2018 | 38 | 2018 |
| Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods R Waghmare, M Kumar, R Yadav, P Mhatre, S Sonawane, S Sharma, ... Food Chemistry 404, 134571, 2023 | 37 | 2023 |
| Novel, nonthermal, energy efficient, industrially scalable hydrodynamic cavitation–Applications in food processing SS Arya, O Sawant, SK Sonawane, PL Show, A Waghamare, R Hilares, ... Food Reviews International 36 (7), 668-691, 2020 | 36 | 2020 |
| Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed SSA Ketaki D Kanbargi, Sachin K Sonawane International Journal of Food Properties, 2017 | 34 | 2017 |
| Use of nanomaterials in the detection of food contaminants SK Sonawane, SS Arya, JGJ Leblanc, N Jha Sciencedomain International, 2014 | 32 | 2014 |
| Citrullus lanatus protein hydrolysate optimization for antioxidant potential SK Sonawane, SS Arya Journal of Food Measurement and Characterization 11, 1834-1843, 2017 | 26 | 2017 |
| Nutritional evaluation of multigrain Khakra S Chauhan, SK Sonawane, SS Arya Food bioscience 19, 80-84, 2017 | 22 | 2017 |
| Functional and antioxidant activity of Ziziphus jujube seed protein hydrolysates KD Kanbargi, SK Sonawane, SS Arya Journal of food measurement and characterization 10, 226-235, 2016 | 22 | 2016 |
Dr Shalini Arya, PhDProfessor, Food Engineering and Technology Department, Institute of Chemical TechnologyVerified email at ictmumbai.edu.in
