ASHISH DABADE

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Publications (18)

• Inulin: functional ingredients in food industry, extraction, and health applications—a comprehensive review
  Exploration of Foods and Foodomics 2026 DOI: 10.37349/eff.2026.1010188
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• Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design
  Prachi Deshmukh, Dhanashree Patil, Prasanna Prakash Bhalerao +2 more
  Food Chemistry Advances 2024 DOI: 10.1016/j.focha.2024.100787
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• Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour
  Deepak Singh, Sachin Kalidas Sonawane, Prasanna Prakash Bhalerao

  +1 more

  • Ashish Dabade
  Food Biophysics 2024 DOI: 10.1007/S11483-024-09851-9
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• Effect of hydrocavitation treatment on physicochemical and functional properties of soy protein isolate
  Shruti Kakade, Sachin Kalidas Sonawane, Prasanna Prakash Bhalerao

  +1 more

  • Ashish Dabade
  Measurement: Food 2024 DOI: 10.1016/J.MEAFOO.2024.100164
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• Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment
  Ashish Dabade, Suraj P. Kahar, Uday Shriramrao Annapure
  Food Chemistry Advances 2024 DOI: 10.1016/J.FOCHA.2024.100795
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• Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate
  Ashish Dabade, Suraj P. Kahar, Arijit Acharjee

  +2 more

  • Pravin R. Bhushette
  • Uday Shriramrao Annapure
  Journal of Agriculture and Food Research 2023 DOI: 10.1016/j.jafr.2023.100538
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• Optimization study of palm jaggery and palm candy- production and process
  Ashwini Upadhyaya, Prasanna Prakash Bhalerao, Pravin R. Bhushette

  +2 more

  • Ashish Dabade
  • Sachin Kalidas Sonawane
  Applied Food Research 2023 DOI: 10.1016/J.AFRES.2023.100269
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• The effect of non-thermal hydrodynamic cavitation process on structural and function properties of casein protein
  Chandani Patil, Sachin Kalidas Sonawane, Prasanna Prakash Bhalerao

  +1 more

  • Ashish Dabade
  Journal of Agriculture and Food Research 2023 DOI: 10.1016/J.JAFR.2023.100899
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• Development of a Dairy Analog with Combinations of Non-Dairy Milk
  Janhavi Kailaje, Sachin Kalidas Sonawane, Athul Abraham George P +2 more
  Industrial Biotechnology 2022 DOI: 10.1089/IND.2022.0018
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• Standard Operating Procedures For Food Manufacturing Sanitization In Coronavirus Disease 2019 (COVID-19) Pandemic
  Ashish Dabade, Pravin R. Bhushette
  Exploratory Biotechnology Research 2021 DOI: 10.47204/ebr.1.2.2021.157-160
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• Effect of X-rays on structural, physicochemical and functional properties of gluten protein
  Brazilian Journal of Food Technology 2021 DOI: 10.1590/1981-6723.07420
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• Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread
  Sonal Patil, Arya S.S., Sachin Kalidas Sonawane +1 more
  Journal of Food Science and Technology 2020 DOI: 10.1007/s13197-020-04902-8
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• A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT
  Sachin Kalidas Sonawane, Smriti Ambadgatti, Sonal Patil +3 more
  Journal of Microbiology, Biotechnology and Food Sciences 2020 DOI: 10.15414/jmbfs.2020.10.1.1-4
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• Limonia acidissima: Versatile and Nutritional Fruit of India
  International Journal of Fruit Science 2020
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• REDUCTION OF OIL UPTAKE FROM POTATO FENCH FRIES BY PLASTICISER SHELLAC AND ULTRASOUND TECHNOLOGY
  The Journal of Microbiology, Biotechnology and Food Sciences 2020
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• Limonia acidissima: Versatile and Nutritional Fruit of India
  Shreya P. Kerkar, Sonal Patil, Shalini Subhash Arya +2 more
  International Journal of Fruit Science 2020 DOI: 10.1080/15538362.2020.1737302
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• A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT
  Sachin Kalidas Sonawane, Smriti Ambadgatti, Sonal Patil +3 more
  Journal of Microbiology, Biotechnology and Food Sciences 2020 DOI: 10.15414/JMBFS.2020.10.1.1-4
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• REDUCTION OF OIL UPTAKE FROM POTATO FENCH FRIES BY PLASTICISER SHELLAC AND ULTRASOUND TECHNOLOGY
  Devashree Kulkarni, Soumyasudha Panda, Sachin Kalidas Sonawane +1 more
  Journal of Microbiology, Biotechnology and Food Sciences 2020 DOI: 10.15414/JMBFS.2020.9.4.813-815
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