| Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch C Sudheesh, KV Sunooj, SK Sinha, J George, S Kumar, P Murugesan, ... Food chemistry 294, 194-202, 2019 | 58 | 2019 |
| Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits K Ashwath Kumar, GK Sharma, MA Khan, T Govindaraj, AD Semwal Journal of Food Science and Technology 52 (12), 7759-7770, 2015 | 40 | 2015 |
| Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies K Ashwath Kumar, S ML Journal of Food Science and technology, 2020 | 34 | 2020 |
| A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits K Ashwath Kumar, GK Sharma, MA Khan, AD Semwal Journal of Food Measurement and Characterization 10 (2), 274-282, 2016 | 26 | 2016 |
| Optimization of multigrain premix for high protein and dietary fibre biscuits using response surface methodology (RSM) K Ashwath Kumar, GK Sharma, MA Khan, AD Semwal Food and Nutrition Sciences 6 (09), 747, 2015 | 26 | 2015 |
| Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit K Ashwath Kumar, GK Sharma, KR Anilakumar Journal of food science and technology 56 (2), 746-753, 2019 | 23 | 2019 |
| Development and Storage Stability of Buckwheat-Chia Seeds Fortified Biscuits K Divyashree, K Ashwath Kumar, GK Sharma, AD Semwal International Journal of Food and Fermentation Technology 6 (1), 103, 2016 | 16 | 2016 |
| Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread A Pamisetty, K Ashwath Kumar, D Indrani, RP Singh Journal of food science and technology 57 (1), 253-262, 2020 | 14 | 2020 |
| The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality K Ashwath Kumar, GK Sharma Journal of Food Measurement and Characterization 12 (2), 1360 - 1368, 2018 | 13 | 2018 |
| Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility AP Bharath, K Ashwath Kumar, C Soumya, P Prabhasankar International Journal of Food Science and technology, 2020 | 10 | 2020 |
| Functionality of different surfactants on the rheological and micro-structural characteristics of multigrain incorporated wheat flour K Ashwath Kumar, GK Sharma Journal of Texture Studies 48, 57-65, 2016 | 9* | 2016 |
| Preparation and microbial evaluation of RTS beverage (punch) prepared with lactic acid fermented carrots and sweet lime juice K Ashwath Kumar, L Ramaswamy, R Rajendran, SK Sundaram J Food sci 34, 2461-2464, 2011 | 6* | 2011 |
| Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics S Rao, K Ashwath Kumar, D Indrani Journal of Food Science and Technology 59 (6), 2220-2230, 2022 | 5 | 2022 |
| Multi‐Fabaceae flour for gluten‐free pizza base: Rheology, processing, microstructural, and physico‐sensory characteristics R Kumar, S Chandrashekar, AK Kathalsar, P Prabhasankar Journal of Food Processing and Preservation 46 (2), e16239, 2022 | 5 | 2022 |
| Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies J Agrawal, KA Kumar, D Indrani, C Radha Journal of Food Science and Technology 59 (12), 4731-4739, 2022 | 4 | 2022 |
| Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition K Ashwath Kumar, T Vanitha, ML Sudha, P Meena Kumari, P Vijayanand, ... International Journal of Food Science & Technology 58 (1), 116-125, 2023 | 2 | 2023 |
| Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies M Padmaiah, AK Kathalsar, S Chandrashekhar, P Prabhasankar International Journal of Food Science & Technology 59 (1), 160-169, 2024 | 1 | 2024 |
| Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent S ML, U K, AK K, G P, P P International Journal of Food Science & Technology 58 (10), 5134-5143, 2023 | 1 | 2023 |
| Skill development initiative – Food industry perspective. K Ashwath Kumar, AA Inamdar Indian Food Industry Mag, 36 (3), 36-46, 2017 | 1 | 2017 |
| Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta) KA Kumar, C Kasar, P Vijayanand, P Prabhasankar Journal of Food Measurement and Characterization 18 (3), 2248-2258, 2024 | | 2024 |
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