Non-thermal plasma: An advanced technology for food industry von Sonawane, Sachin K, T, Marar, Patil, Sonal

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A comprehensive overview of functional and rheological properties of aloe vera and its application in foods von Sonawane, Sachin K., Gokhale, Jyoti S., Mulla, Mehrajfatema Z., Kandu, Vrinda R., Patil, Sonal

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Novel, energy efficient and green cloud point extraction: technology and applications in food processing von Arya, S. S., Kaimal, Admajith M., Chib, Moksha, Sonawane, Sachin K., Show, Pau Loke

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A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics von Rane, Riddhi, Marar, Thankamani, Sonawane, Sachin K, Dabade, Ashish

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Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread von Marpalle, Pandurang, Sonawane, Sachin K., Arya, Shalini Subhash

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Antioxidant and Anti-hypertensive Bioactive Peptides from Indian Mackerel Fish Waste von Gaikwad, Shubham B., More, Pavankumar R., Sonawane, Sachin K., Arya, Shalini S.

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Optimization study of palm jaggery and palm candy - production and process von Upadhyaya, Ashwini, Bhalerao, Prasanna P., Bhushette, Pravin, Dabade, Ashish, Sonawane, Sachin K

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Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed von Kanbargi, Ketaki D., Sonawane, Sachin K., Arya, Shalini S.

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Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread von Patil, Sonal, Sonawane, Sachin K., Arya, S. S.

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Development of a Dairy Analog with Combinations of Non-Dairy Milk von Kailaje, Janhavi, Sonawane, Sachin K, Abraham George P, Athul, Dabade, Ashish, Bhushette, Pravin

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REDUCTION OF OIL UPTAKE FROM POTATO FENCH FRIES BY PLASTICISER SHELLAC AND ULTRASOUND TECHNOLOGY von Kulkarni, Devashree, Panda, Soumyasudha, K. Sonawane, Sachin, S. Dabade, Ashish

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Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread von Patil, Sonal, S, Arya S., Sonawane, Sachin K., Dabade, Ashish

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Limonia acidissima: Versatile and Nutritional Fruit of India von Kerkar, Shreya P., Patil, Sonal, S. S, Arya, Dabade, Ashish, Sonawane, Sachin K.

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Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour von Patil, Sonal, Sonawane, Sachin K., Mali, Manoj, Mhaske, S. T., Arya, Shalini S.

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Palmyrah palm and its products (Neera, Jaggery and Candy)—A Review on chemistry and technology von Upadhyaya, Ashwini, Sonawane, Sachin K.

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REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS von Patil, Sonal, Rao, Bhakti, Matondkar, Malhar, Bhushette, Pravin, Sonawane, Sachin K

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A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread von Patil, Sonal, Sonawane, Sachin K., Arya, Shalini S.

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Comparative study of ice-cream cones developed from refined wheat, ragi, buckwheat, bajra, amaranth, and composite flour von Mhatre, Roopal, Thankamani, Marar, Sonawane, Sachin K, Bhushette, Pravin

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NANOTECHNOLOGY ENROLMENT IN FOOD AND FOOD SAFETY von Sonawane, Sachin K, Patil, Sonal P, Arya, Shalini S

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Citrullus lanatus protein hydrolysate optimization for antioxidant potential von Sonawane, Sachin K., Arya, Shalini S.

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