1. Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review. Issue 2 (6th March 2023) Authors: Mishra, Gayatri; Sahni, Prashant; Pandiselvam, Ravi; Panda, Brajesh Kumar; Bhati, Dolly; Mahanti, Naveen Kumar; Kothakota, Anjineyulu; Kumar, Manoj; Cozzolino, Daniel Journal: Journal of texture studies Issue: Volume 54:Issue 2(2023) Page Start: 173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies. Issue 2 (11th March 2019) Authors: Sahni, Prashant; Sharma, Savita; Singh, Baljit Journal: Nutrition & food science Issue: Volume 49:Issue 2(2019) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies. Issue 2 (24th October 2018) Authors: Sahni, Prashant; Sharma, Savita; Singh, Baljit Journal: Nutrition & food science Issue: Volume 49:Issue 2(2019) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of different microwave treatments on food texture. Issue 6 (10th October 2021) Authors: Kutlu, Naciye; Pandiselvam, Ravi; Saka, Irem; Kamiloglu, Aybike; Sahni, Prashant; Kothakota, Anjineyulu Other Names: Pandiselvam R. guestEditor.; Kothakota Anjineyulu guestEditor.; Manikantan M. R. guestEditor. Journal: Journal of texture studies Issue: Volume 53:Issue 6(2022) Page Start: 709 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate). (April 2021) Authors: Sahni, Prashant; Sharma, Savita; Singh, Baljit Journal: Food science and technology international Issue: Volume 27:Number 3(2021) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles. Issue 6 (18th April 2020) Authors: Shere, P.D.; Sahni, Prashant; Devkatte, A.N.; Pawar, V.N. Journal: Nutrition & food science Issue: Volume 50:Issue 6(2020) Page Start: 1267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles. Issue 6 (21st April 2020) Authors: Shere, P.D.; Sahni, Prashant; Devkatte, A.N.; Pawar, V.N. Journal: Nutrition & food science Issue: Volume 50:Issue 6(2020) Page Start: 1267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. (15th December 2020) Authors: Sahni, Prashant; Sharma, Savita; Surasani, Vijay Kumar Reddy Journal: Food chemistry Issue: Volume 333(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa. (October 2020) Authors: Sahni, Prashant; Sharma, Savita Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Nuances of microalgal technology in food and nutraceuticals: a review. Issue 5 (18th March 2019) Authors: Sahni, Prashant; Aggarwal, Poonam; Sharma, Savita; Singh, Baljit Journal: Nutrition & food science Issue: Volume 49:Issue 5(2019) Page Start: 866 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗