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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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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Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study von Mahulkar, Komal C., Patil, Ashanka, Bhalerao, Prasanna P., Dabade, Ashish, Hundare, Sakshi, Bhushette, Pravin, Sonawane, Sachin K

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Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study von Patil, Swarangi, Urankar, Dhanashree, Bhalerao, Prasanna P., Dabade, Ashish, Bhushette, Pravin, Sonawane, Sachin K

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

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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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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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NANOTECHNOLOGY ENROLMENT IN FOOD AND FOOD SAFETY von Sonawane, Sachin K, Patil, Sonal P, 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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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 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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IMPACT OF FIBER MIXTURE ON DOUGH AND CHAPATTI QUALITY USING D-OPTIMAL RESPONSE SURFACE METHODOLOGY von Arya, Shalini S, Sonawane, Sachin K

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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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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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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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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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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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Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed von Kanbargi, Ketaki D., 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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