dr. p. prabasankar ph.d.published online 08 march 2017 ( if: 7. gaurav kumar pal, s bharath kumar,...

16
1 Dr. P. PRABASANKAR Ph.D. Principal Scientist and Associate Professor, AcSIR Flour Milling Baking and Confectionery Technology Department Associate Professor, Academy of Scientific and Innovative Research (AcSIR) CSIR-Central Food Technological Research Institute, Mysore 570 020, India. Phone: 91-821-2517730; 91-9448093080 email: [email protected] Educational Qualifications Post-Doc - Food Science - April 01, 2004 March 31, 2005 North Carolina State University, Raleigh, USA Post-Doc - Molecular cloning of Mucin glycoprotein- 1994-96 Oklahoma University, Oklahoma City, USA Ph.D. (Biochemistry) 1996, MSc (Biochemistry) 1987, BSc (Chemistry) 1985 University of Madras, India Date of Birth: June 05, 1965 Employment history Oct. 1997 onwards: Scientist, Flour Milling and Baking Confectionery Technology Department, Central Food Technological Research Institute (CFTRI), Mysore, India April. 2004 March. 2005: Post-Doctoral Research Associate, Department of Food Science, North Carolina State University (NCSU), Raleigh, USA June - Sept. 1997: Assistant Professor, Sri Ramachandra Medical College, Chennai, India Feb. 1996 - May 1997: Lecturer, Adiparashakthi College of Science, Kalavai, Tamil Nadu, India Jan. 1994 - Jan.1996: Post-Doctoral Research Fellow, Department of Medicinal Chemistry, College of Pharmacy, Oklahoma University Health Sciences Center, Oklahoma City, USA Jan. 1989 - Dec. 1993: Research Fellow, Forensic Sciences Department, Chennai, India Professional Experience Twenty four years of Research Experience: - Fourteen years research on Food Science, Biotechnology, Biochemistry and Immunochemistry - Visited UK Manchester University, Nottingham University and Reading University, Jan. 19-27, 2015 - Visited INRA Centers Clermont-Ferrand and Montpellier, France, December 1-7, 2012. - Visited Kyoto University, Kyoto, Japan Under Indo-Japan cooperative science programme (DST-JSPS joint research project; March 03-27, 2012) - One year Post-Doctoral research on Food Rheology - Two years Post-Doctoral research on molecular biology aspects of mucin glycoprotein - Five years Doctoral research on immunoassays (Dipstick ELISA kits) for plant toxins detection Twenty years of Teaching Experience - Served as Academic Council Member, Faculty of Food Technology, University of Calicut, Kerala, India - Advised eight PhD, thirteen MS, two MTech and eight B.Tech students at CSIR-CFTRI, Mysore, India - Faculty member for MSc (Food Technology) and International School of Milling Technology Courses - Faculty member for Baking science and Wheat quality of short courses participants at CSIR-CFTRI - Biophysical chemistry and Molecular biology course for one year at two different colleges - Visited University of West Indies, Mona campus, Jamaica and delivered invited lecture and guest lectures on Food Chemistry. Completed Lead Auditor for ISO 14001 and Internal Auditor programs for ISO 9001 and ISO 14001 Published 88 Research papers and presented 69 research papers in various conferences/seminars H index 23 and i10 index 41(https://scholar.google.co.in/citations?user=OrvjgFAAAAAJ&hl=en&oi=ao) Published three US, and four international patents; Published two books and two book chapters Editor-in-Chief Journal of Food Science and Technology, Springer (2013 - 2015) Chief Editor - Indian Food Industry, AFST(I), India (2010-2012) Member of Editorial Board -Journal of Food Science and Technology, Springer (2010 -2015onwards) Member of Editorial Board - Blue Biotechnology, Nova Publishers, USA.(2012 onwards) Member of Editorial Board - Research and Reviews: Journal of Food Science and Technology (2012 onwards) Member of Editorial Board International Journal of Immunology (2012 onwards) Developed ten processes and eight processes transferred to industries for commercialization Member, APEDA Task Force, New Delhi, India (2013-2015) Completed several federal and sponsored research projects

Upload: others

Post on 23-Mar-2020

9 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

1

Dr. P. PRABASANKAR Ph.D.

Principal Scientist and Associate Professor, AcSIR Flour Milling Baking and Confectionery Technology Department

Associate Professor, Academy of Scientific and Innovative Research (AcSIR) CSIR-Central Food Technological Research Institute, Mysore 570 020, India.

Phone: 91-821-2517730; 91-9448093080 email: [email protected]

Educational Qualifications Post-Doc - Food Science - April 01, 2004 – March 31, 2005 North Carolina State University, Raleigh, USA Post-Doc - Molecular cloning of Mucin glycoprotein- 1994-96 Oklahoma University, Oklahoma City, USA Ph.D. (Biochemistry) 1996, MSc (Biochemistry) 1987, BSc (Chemistry) 1985 University of Madras, India Date of Birth: June 05, 1965

Employment history ● Oct. 1997 onwards: Scientist, Flour Milling and Baking Confectionery Technology Department, Central Food

Technological Research Institute (CFTRI), Mysore, India ● April. 2004 – March. 2005: Post-Doctoral Research Associate, Department of Food Science, North Carolina

State University (NCSU), Raleigh, USA ● June - Sept. 1997: Assistant Professor, Sri Ramachandra Medical College, Chennai, India ● Feb. 1996 - May 1997: Lecturer, Adiparashakthi College of Science, Kalavai, Tamil Nadu, India ● Jan. 1994 - Jan.1996: Post-Doctoral Research Fellow, Department of Medicinal Chemistry, College of ● Pharmacy, Oklahoma University Health Sciences Center, Oklahoma City, USA ● Jan. 1989 - Dec. 1993: Research Fellow, Forensic Sciences Department, Chennai, India

Professional Experience Twenty four years of Research Experience:

- Fourteen years research on Food Science, Biotechnology, Biochemistry and Immunochemistry - Visited UK Manchester University, Nottingham University and Reading University, Jan. 19-27, 2015 - Visited INRA Centers Clermont-Ferrand and Montpellier, France, December 1-7, 2012. - Visited Kyoto University, Kyoto, Japan Under Indo-Japan cooperative science programme (DST-JSPS

joint research project; March 03-27, 2012) - One year Post-Doctoral research on Food Rheology - Two years Post-Doctoral research on molecular biology aspects of mucin glycoprotein - Five years Doctoral research on immunoassays (Dipstick ELISA kits) for plant toxins detection

Twenty years of Teaching Experience - Served as Academic Council Member, Faculty of Food Technology, University of Calicut, Kerala, India - Advised eight PhD, thirteen MS, two MTech and eight B.Tech students at CSIR-CFTRI, Mysore, India - Faculty member for MSc (Food Technology) and International School of Milling Technology Courses - Faculty member for Baking science and Wheat quality of short courses participants at CSIR-CFTRI - Biophysical chemistry and Molecular biology course for one year at two different colleges - Visited University of West Indies, Mona campus, Jamaica and delivered invited lecture and guest

lectures on Food Chemistry. Completed Lead Auditor for ISO 14001 and Internal Auditor programs for ISO 9001 and ISO 14001

Published 88 Research papers and presented 69 research papers in various conferences/seminars H index 23 and i10 index 41(https://scholar.google.co.in/citations?user=OrvjgFAAAAAJ&hl=en&oi=ao) Published three US, and four international patents; Published two books and two book chapters

Editor-in-Chief – Journal of Food Science and Technology, Springer (2013 - 2015) Chief Editor - Indian Food Industry, AFST(I), India (2010-2012) Member of Editorial Board -Journal of Food Science and Technology, Springer (2010 -2015onwards) Member of Editorial Board - Blue Biotechnology, Nova Publishers, USA.(2012 onwards) Member of Editorial Board - Research and Reviews: Journal of Food Science and Technology (2012 onwards) Member of Editorial Board – International Journal of Immunology (2012 onwards) Developed ten processes and eight processes transferred to industries for commercialization Member, APEDA Task Force, New Delhi, India (2013-2015) Completed several federal and sponsored research projects

Page 2: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

2

Awards BHARAT GAURAV AWARD -2017

Distinguished Faculty (Food Science and Technology) under Venus International Faculty Awards- VIFA 2016

(http://vifa.info/fa16/winners/prabhasankar.html)

CSIR-CFTRI Individual Award for Best Scientific and Technical Contribution under Scientist Category for the

year 2014-15

Independent Research Sponsored by Department of Science and Technology (DST) under Scheme for Young Scientist.

Senior Research Fellowship (Council of Scientific and Industrial Research, New Delhi, India) Best poster awards at different conferences

Major Sponsored/Grant-in-Projects Handled ■ Development of novel immunological based method for evaluation of the chapati making quality of Indian wheat

varieties– Prabhasankar P [Sponsored by Department of Science and Technology (DST), India.1998-2001; Budget: Rs. 3,00,000]

■ Development of novel functional ingredients using milk and soy protein formulation- Christopher R. Daubert, Debra A.Clare, Prabhasankar Pichan, Prachuab Kwanyuen and Georege L.Catignani (Sponsored by USDA, USA, 2005- 08; Budget: US $ 365,864)

■ Design & Development of low cost servo based, PLC operated grain/grain products automatic weigher for flourmill industry- Gangadharappa GH and Prabhasankar P (Sponsored by MFPI, India 2007-09; Budget: Rs.5,50,000)

■ Development of rapid and sensitive Enzyme-Linked Immunosorbent Assay (ELISA) method for ß-N—Oxalyl- 1-1-α, ß diaminopropanoic acid (ß-ODAP), the neurotoxin present in kesari dhal, an adulterant in pulses – Akmal Pasha and Prabhasankar P (Sponsored by DST, India 2010-12; Budget Rs.18, 85,000)

■ Development of value added fish meat based products and designing/demonstration of small scale fish processing equipments required- N.Bhaskar, K.Venkatesh Murthy, Prabhasankar P and Harish Prashanth, KV- (Sponsored by Submitted to National Fisheries Development Board, Ministry of Agriculture, Govt. of India, Hyderabad; 2011-13, Budget Rs.68,50,000)

■ Development of extruded non-fried vegetable pasta- Chauhan AS and Prabhasankar P [Sponsored by Hindustan Unilever Limited, Bangalore, India.2011-2012; Budget: Rs. 9,50,000]

■ Food and pharmaceutical applications of carotenoids and their metabolites with reference to their biofunctionality – V. Bhaskaran, N.Bhaskar, Prabhasankar P and Shylaja M.Dharmesh ( Indo-Japan Collaborative project- Sponsored by DST-JSPS; 2011-13).

■ Development of indigenous hypoimmunogenic wheat based food products targeting Celiacs- . Prabhasankar P, Venkatesh YP, Sai Manohar R and Prasada Rao UJS ( Sponsored by DBT – Aug.2013- JAN.2016; Budget: Rs.47, 412, 000)

■ Improvement of plant proteins-based staple foods – Prabhasankar P and Edmond Rock (Sponsored by INRA, France October, 2013- July 2014. Budget: 3500 Euros)

Invited Lecturers ■ Delivered Invited Lecture entitled:” The present and future of scholarly publishing in Asia” - 2nd Asian Council

of Scientific Editors Annual Meeting, Dubai (Aug. 13-14, 2015). ■ Delivered Invited Lecture entitled: “Food quality, immunochemical and microstructual characteristics of

wheat based food products”- Indo-UK Scientific Seminar, Manchester, UK (Jan.20-22, 2015) ■ Delivered Invited Lecture entitled: “Gluten Free Bakery and Pasta Products”- 7th International Seminar on

Wheat & Wheat Products – Novel Technologies & Marketing Opportunities, Chennai (September 2-3, 2014). ■ Delivered Lecture entitled: “Wheat based food products in Indian diet and its recent development”- Indo-

French Scientific Meeting, INRA center, Clermont-Ferrand, France (December 03, 2012). ■ Delivered Invited Lecture entitled: “Role of Marine Functional Ingredients in wheat based food processing” -

National Conference – FOODS –2011, Chennai (February, 2011). ■ Delivered Guest Lecture entitled: “Role of microscopy in wheat processing” – Anna University, Chennai

(February, 2009). ■ Delivered Guest Lecture entitled: “Recent developments in pasta processing” – Anna University, Chennai

(September, 2008).

Page 3: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

3

■ Delivered Guest Lecture entitled: “New products developments in bakery” – Anna University, Chennai (February, 2008).

■ Delivered Lecture entitled: “Pasta products” – Extrusion Processing Product Development and Commercialization short course March 21-24, 2007, Hyderabad - conducted by Kansas State University, USA and Assocom-India Pvt .Ltd

■ Delivered lecture entitled:” An overview of chemical composition of wheat and its role in bread making” – University of West Indies, Mona Campus, Kingston, Jamaica (March, 2004).

■ Delivered Guest Lecture entitled: “An overview of Food Processing Industries and value addition” – State Bank Officers Training Institute, Cochin (November 20, 2007).

Organization of events: ■ Member in the Technical and Souvenir committees of XVII National Carbohydrate Conference held at

CFTRI, Nov. 21-22, 2002. ■ Member and Session coordinator in the Poster Session Committee of ICFOST 2005 held at Bangalore,

Dec.2005. ■ Member in the Poster Session Committee of ICFOST 2007 held at Kharpur, Dec.2007. ■ Member in Poster Session Committee and session coordinator of IFCON 2008 held at Mysore, Dec.2008. ■ Member and Session coordinator in the Poster Session Committee of ICFOST 2009 held at Bangalore,

Dec.2009. ■ Chairman, Souvenir Committee of SASNET-2011, Mysore, Dec.2011. ■ Convener, Souvenir Committee of ICFOST-2011, Pune, Jan.2012 ■ Member, Organizing Committee of Value Fish, Mysore, Nov.2012 ■ Convener, Souvenir Committee of ICFOST-2012, Mysore, Dec.2012 ■ Member, Souvenir Committee of XXVII National Carbohydrate Conference held at CFTRI, Dec. 13-15, 2012. ■ Chairman, Souvenir Committee of IFCON 2013, Mysore, Dec.2013; Member, Organizing and Steering

Committees of IFCON 2013, Mysore, Dec.2013 ■ Member, Organizing, Poster and Souvenir Committees of IFCOST-2014, Kundali, Dec.2014. ■ Convener, Poster Committee of 85th SBC(I) Annual Meeting, Nov.21-24, 2016

Peer- Reviewed Publications Papers Published Patents Granted Patents Filed Papers presented in the Conference Total number of Citations …………………………………………… Average Impact factor Patents Granted Patents Filed Process Developed Books Book chapter

Citation indices All Since

2012

Citations 1569 1034

h-index 23 18

i10-index 41 34

97 09 03 69 2.90 09 03 09 02 02

Source: https://scholar.google.co.in/citations?hl=en&user=OrvjgFAAAAAJ&view_op=list_works&sortby=pubdate

Page 4: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

4

(a) Refereed international journals: 91

1. BV Mohan Kumar, UJS Prasada Rao and Prabhasankar P. Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy. Food and Agricultural Immunology

http://dx.doi.org/10.1080/09540105.2017.1319342 Published online: April 4, 2017(IF: 1.392). 2. Deepa, C, Swati Sarabhai, Prabhasankar P and Umesh Hebbar. Effect of micronization of maize on quality

characteristics of pasta. Cereal Chemistry https://doi.org/10.1094/CCHEM-02-17-0031-R Published online: 15 Jun 2017(IF: 1.036).

3. AO Ogunsakin, V Vanajakshi, KA Anu-Appaiah, SVN Vijayendra, SG Walde, K Banwo, AI Sanni and Prabhasankar P . Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT-Food Science and Technology 82, 326-334 (2017) (IF: 2.292).

4. Aashitosh A Inamdar, Suresh D Sakhare, and Prabhasankar P. Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour ( Atta ) and its Chapati Making Quality: Chakki Settings and Chapati Making Quality of Atta. Journal of Food Processing and Preservation 41: 1-11 (2017) (IF: 0.553).

5. Suresh D Sakhare and Prabhasankar P. Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour. Journal of Food Measurement and Characterization DOI.10.1007/s11694-017-9509-2 Published online 17 March 2017 ( IF:

6. S Bharath Kumar and Prabhasankar P. Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization DOI.10.1007/s11694-017-9494-5 Published online 08 March 2017 ( IF:

7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. Journal of Food Measurement and Characterization DOI.10.1007/s11694-017-9521-6 Published online 08 April 2017 ( IF

8. W. Asongni DjeukeuI. GouadoMarlyse S. LengM. Vijaykrishnaraj and Prabhasankar P. Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. Journal of Food Measurement and Characterization DOI.10.1007/s11694-017-9521-6 Published online 08 April 2017 ( IF:

9. Swati Sarabhai, ML Sudha and Prabhasankar P. Rheological characterization and biscuit making potential of gluten free flours. Journal of Food Measurement and Characterization DOI.10.1007/s11694-017-9524-3 Published online 20 April 2017 ( IF:

10. C Soumya, ML Sudha, M Vijaykrishnaraj, Pradeep S Negi and Prabhasankar P. Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation DOI: 10.1111/jfpp.13242 Published Online 17 March 2017(IF: 0.553).

11. Vijaykrishnaraj M, Roop BS and Prabhasankar P. Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavor. Food Chemistry 211, 715-725 (2016) (IF: 4.052).

Page 5: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

5

12. Karima Laleg, Denis Cassan, Cécile Barron, Prabhasankar P, Valérie Micard. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PloS one Published: September 7, 2016 http://dx.doi.org/10.1371/journal.pone.0160721 (IF:4.411)

13. Sudha M.L., Soumya C and Prabhasankar P. Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science 69:313-320(2016) (IF: 2.094).

14. Rajiv Jyotsna, C Soumya, Sarabhai Swati, Prabhasankar, P. Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Food Measurements and Characterization 10, 762-772 ( 2016). (IF: 0.286).

15. Suresh D Sakhare and Prabhasankar, P. Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs. Journal of Food Processing and Preservation. Published online DOI: 10.1111/jfpp.13012.

16. Sinjitha S. Nambiar, Ashwini, Nandini Prasad Shetty, R. Ravi and Prabhasankar, P. Changes in Properties of Muffins Incorporated with Emblica officinalis Fruit Osmodehydrated with Fructooligosaccharide: Muffin preparation using emblica officinalis fruits. Journal of Food Processing and Preservation Published online doi:10.1111/jfpp.12858 (2016) (IF: 0.553).

17. Ashwini, K Umashankar, J Rajiv and Prabhasankar P. Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of food science and technology 53: 531-540 (2016) (IF:2.203)

18. Suresh D Sakhare, Aashitosh A Inamdar and Prabhasankar P. A study on rheological characteristics of roller milled fenugreek fractions. Journal of Food Science and Technology 53: 421-430 (2016) (IF: 2.203).

19. Anthony Fardet, Edmond Rock, Joseph Bassama, Philippe Bohuon, Pichan Prabhasankar, Carlos Monteiro, Jean-Claude Moubarac and Nawel Achir. Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing. Advances in Nutrition: An International Review Journal 6: 629-638 (2015) (IF:5.386).

20. Aashitosh A Inamdar, Suresh D Sakhare, and Prabhasankar P. Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Journal of Food Processing and Preservation 39: 3032-3039 (2015) (IF: 0.553).

21. NS Ramya, Prabhasankar P, LR Gowda, VK Modi and N Bhaskar. Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat. Journal of Aquatic Food Product Technology 24: 582-596 (2015) (IF:0.688).

22. Bharath Kumar S and Prabhasankar P. Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization 9: 575-585 (2015) (IF: 0.286).

23. Rajam R, Bharath Kumar S Prabhasankar P and Anandharamakrishnan C. Microencapsulation of lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. Journal of Food Science and Technology 52: 4029-4041 (2015) (IF:2.203).

24. Suresh D Sakhare, Aashitosh A Inamdar and Prabhasankar P. Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions. Journal of Food Science and Technology 52: 2211-2219 (2015) (IF:2.203).

Page 6: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

6

25. Swati Sarabhai, Indrani, D Vijaykrishnaraj, M, Milind, Arun Kumar, V and Prabhasankar P. Effect of

protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology 52:3763-3772 (2015) (IF:2.203).

26. Vijaykrishnaraj M and Prabhasankar P. Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization 9: 76-85 (2015) (IF: 0.286).

27. Bharath Kumar S and Prabhasankar P. Glycemic index of Rajma Bean( Phaseolus vulgaris) and Guar( Cyamopsis tetragonoloba) incorporated noodles: A volunteers study. International Journal of Digestive Diseases (2015) ( Online Journal)

28. Vijaykrishnaraj M and Prabhasankar P. Marine protein hydrolysates:their present and future perspectives in food chemistry- a review. RSC Advances 5:34864-3487(2015) (IF: 3.708).

29. Swati Sarabhai, and Prabhasankar P. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology 63: 1301-1308 (2015) (IF: 2.468).

30. Bharath Kumar S and Prabhasankar P. A study on starch profile of rajma bean (Phaseolus vulgaris)

incorporated noodle dough and its functional characteristics. Food Chemistry 180:124-132 (2015) (IF:3.259).

31. Susanna S and Prabhasankar P. Effect of different enzymes on immunogenicity of pasta. Food and

Agricultural Immunology 26: 231-247(2015) (IF:0.984).

32. Susanna S and Prabhasankar P. Development of hypoimmunogenic pasta and its immunochemical validation with celiac disease patient’s sera. LWT- Food Science and Technology 62: 333-340 (2015) (IF: 2.468).

33. Bharath Kumar S and Prabhasankar P. A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology 52: 1404-1413 (2015) (IF:2.024).

34. Vijaykrishnaraj M, Bharath Kumar S and Prabhasankar P. Green mussel (Perna Canaliculus) as marine ingredients to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization 9: 76-85 (2015) (IF: 0.286)

35. Padma Ishwarya S and Prabhasankar P. Prebiotics: Application in bakery and pasta products. Critical Reviews in Food Science and Nutrition 54: 511-522 (2014) (IF: 5.548).

36. Vaibhav B. Porwal, Bharath Kumar S, Madhumathi R and Prabhasankar P. Influence of health based ingredient and its hydrocolloid blends on noodle processing. Journal of Food Measurement and Characterization 8: 283-295(2014) (IF: 0.286).

37. Bharath Kumar S and Prabhasankar P. Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology 35: 32-41 (2014) (IF:4.651)

38. Susanna S and Prabhasankar P. A study on development of gluten free pasta and its biochemical and

immunological validation. LWT- Food Science and Technology 50:613-621 (2013) (IF: 2.545).

Page 7: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

7

39. Rajeswari G, Susanna S, Prabhasankar P and Venkateswara Rao G. Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience 4: 13-20 (2013).

40. Padma Ishwarya S and Prabhasankar P. Fructooligosaccharide- Retention during baking and its influence on biscuit quality. Food Bioscience 4: 68-80 (2013) (IF: 0.316).

41. Shreenithee CR and Prabhasankar P. Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Journal of Food Measurement and Characterization 7: 166-176 (2013) (IF: 0.286).

42. Dhiraj B and Prabhasankar P. Influence of wheat-milled products and their additive blends on pasta dough rheological, microstructure and product quality characteristics. International Journal of Food Science Volume 2013, Article ID 538070, 11 pages

43. Rekha MN, Chauhan P, Prabhasankar P, Ramteke RS and Venkateswara Rao G. Influence of vegetable

purees on quality attributes of pastas mad e from bread wheat (T.aestivum). CyTA Journal of Food 11:142-149 (2013) (IF: 0.649).

44. Susanna S and Prabhasankar P A study on quality, microstructure, biochemical and immunochemical

characteristics of hypoallergenic pasta. Food Science and Technology International 18: 403-411 (2012) (IF: 0.681).

45. Kadam SU and Prabhasankar P. Evaluation of cooking, microstructure, texture, and sensory quality

characteristics of shrimp meat based pasta. Journal of Texture Studies 43: 268-274 (2012) (IF :0. 585). 46. Gangadharappa GH, Prabhasankar P and Basavaraj Mundalamani. Development and performance

evaluation of servo based PLC operated grain automatic weigher for flourmill industry. Innovative Systems Design and Engineering 3: 52-60 (2012) (IF:IC 6.94)

47. Jyostna R, Prabhasankar P, Indrani D, and Venkateswara Rao G. Rheology, fatty acid profile and storage

characteristics of cookies as influenced by flaxseed (Linum usitatissimum). Journal of Food Science and Technology 49: 587-593 (2012) (IF:2.024).

48. Pillai DS, Prabhasankar P, Jena BS and Anandharamakrishnan C Microencapsulation of Garcinina cowa fruit

extract and effect of its use on pasta process and quality. International Journal of Food Properties 15: 590-604 (2012) (IF:0.980)

49. Purnima C, Ramasarma PR and Prabhasankar P. Studied on effect of additives on protein profile,

microstructure and quality characteristics of pasta. Journal of Food Science and Technology 49: 50-57 (2012) (IF:1.143).

50. Susanna S and Prabhasankar P. A comparative study of different bio-processing methods for reduction of

wheat flour allergens. European Food Research and Technology 233: 999–1006 (2011) (IF: 1.585). 51. Murali Krishnan and Prabhasankar P. Health based pasta: Redefining the concept of the next generation

convenience food. Critical Reviews in Food Science and Nutrition 52: 9-20 (2012) (IF: 4.50) 52. Tina Faud and Prabhasankar P. Influence of India’s local wheat varieties and additives on quality of pasta.

Food and Bioprocess Technology 5: 1743–1755 (2012) (IF: 3.58).

53. Madhumitha S and Prabhasankar P. Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta. Journal of Texture Studies 42: 441-450 (2011) (IF :0. 585).

Page 8: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

8

54. Gangadharappa GH and Prabhasankar P Spreadsheet aided fuzzy model for prediction of chapati making quality. Journal of Food Science and Technology 48: 344-348 (2011) (IF:0.50).

55. Murali Krishnan and Prabhasankar P. Studies on pasting, microstructure, sensory and nutritional profile of

pasta influenced by sprouted finger millet (Eleucina coracana) and green banana (Musa paradisiaca) flours. Journal of Texture Studies 41: 825-841 (2010) (IF:0.910)

56. Gurushree MN, Nandini CR, Pratheeksha K, Prabhasankar P and Gangadharappa GH. Design development

and performance evaluation of chapati press cum vermicelli extruder. Journal of Food Science and Technology 48: 218-224 (2011) (IF :0 5)

57. Kadam SU and Prabhasankar P. Marine foods as functional ingredients in bakery and pasta products. Food

Research International 43: 1975-1980 (2010) (IF: 2.57).

58. Prabhasankar P and Venkateswara Rao G. Antioxidants in Bakery Goods. Food Engineering and Ingredients 35: 16-18 (2010) (By Invitation).

59. Tina Faud and Prabhasankar P Role of ingredients in pasta product quality – A review on recent

developments. Critical Reviews in Food Science and Nutrition 50: 787-798 (2010) (IF: 4.21). 60. Prabhasankar P, Ganesan P and Bhaskar N. Influence of Indian seaweed (Sargassum marginanum) as an

ingredient on quality, biofunctional and microstructure characteristics pasta. Food Science and Technology International 15:471-479 (2009) (IF: 0.98).

61. Prabhasankar P, Ganesan P, Bhaskar N, Hirose A, Nimishmol Stephen, Lalitha R.Gowda, Hosokawa M and

Miyashita K. Influence of edible Japanese seaweed Wakeme (Undaria pinnatifida) on the functional characteristics of pasta. Food Chemistry 115:501-508 (2009) (IF: 3.052).

62. Nanditha B, Jena BS and Prabhasankar P. Influence of natural antioxidants and their carry through property

in biscuit processing. Journal of Science of Food and Agriculture 89: 288-298 (2009) (IF: 0.9) 63. Nanditha B and Prabhasankar P. Antioxidants in food processing with special reference to bakery products –

A review. Critical Reviews in Food Science and Nutrition 49:1-27 (2009) (IF: 4.21)

64. Gangadharappa, GH, Ramakrishna, R and Prabhasankar P. Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flourmill. Journal of Food Engineering 85: 366-371(2008) (IF: 1.848).

65. Indrani D, Prabhasankar P, Jyostna R, and Venkateswara Rao G. Influence of whey protein concentrate on

the rheological characteristics of dough, microstructure and quality of unleavened flat bread (Parotta). Food Research International 40:1254-1260 (2007) (IF: 2.271).

66. Prabhasankar P, Indrani D, Jyostna R, and Venkateswara Rao G. Influence of whey protein concentrate,

additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety. Journal of Food Engineering 80: 1239-1245 (2007) (IF: 1.848).

67. Sreenath K, Prabhasankar P, and Venkatesh YP. Generation of antibody specific to erythritol, a non-

immunogenic food additive. Food Additives and Contaminants 23: 861-869 (2006) (IF: 1.92). 68. Shivani Bajaj, Asna Urooj and Prabhasankar P. Effect of incorporation of mint on texture, colour and sensory

parameters of biscuits. International Journal of Food Properties 9: 691-700 (2006) (IF: 0.8; Cited 3 times).

69. Daubert CR, Hudson HM, Foegeding EA, and Prabhasankar P. Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes. LWT Food Science and Technology 39: 206 - 215 (2006) (IF: 1.299).

Page 9: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

9

70. Pollen NR, Daubert CR, Prabhasankar P, Drake MA, and Gumpertz, ML. Quantifying fluid food texture. Journal

of Texture Studies 35: 643-657 (2004) (IF: 0.8; Cited 2 times).

71. Prabhasankar P, Indrani D, Jyostna R, and Venkateswara Rao G. Influence of enzymes on rheological, microstructure and quality of parotta- unleavened Indian flat bread. Journal of the Science of Food and Agriculture 84: 2128-2134 (2004) (IF: 0.9; Cited 2 times).

72. Jyostna R, Prabhasankar P, Indrani D, and Venkateswara Rao G. Effect of additives on the quality and

microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology 218: 557-562 (2004) (IF: 1.084).

73. Jyostna R, Prabhasankar P, Indrani D, and Venkateswara Rao G. Improvement of rheological and baking

properties of cake batters with emulsifier gels. Journal of Food Science 69: SNQ16-19 (2004) (IF: 1.020; Cited 3 times).

74. Prabhasankar P, Indrani D, Jyostna R, and Venkateswara Rao G. Scanning electron microscopic and

electrophoretic studies of the baking process of South Indian Parotta – an unleavened flat bread. Food Chemistry 82: 603-609 (2003) (IF: 1.204; Cited 1 time).

75. Indrani D, Prabhasankar P, Jyostna R, and Venkateswara Rao G. Scanning electron microscopy, rheological

characteristics and bread baking performance of wheat flour dough as affected by enzymes. Journal of Food Science 68: 2804- 2809 (2003) (IF: 1.020; Cited 3 times)

76. Indrani D, Jyostna R, Prabhasankar P, and Venkateswara Rao G. Chemical, rheological and Parotta making

characteristics of flour mill streams. European Food Research and Technology 217: 219-223 (2003) (IF: 1.22; Cited 1 time).

77. Prabhasankar P, Sai Manohar R. Development of ELISA method for chapati making quality of wheat varieties.

Journal of Agricultural and Food Chemistry 50: 7455-7460 (2002) (IF2.51; Cited 3 times).

78. Prabhasankar P. Electrophoretic and immunochemical characterization of wheat protein fractions of varieties and their relationship with chapati making quality. Food Chemistry 78: 81-87 (2002) (IF 1.915; Cited 8 times).

79. Prabhasankar P, Sai Manohar R, and Lalitha Gowda. Physico-chemical and biochemical characterisation of

Indian wheat cultivars and their correlation with chapati making quality. European Food Research and Technology 214: 131-137(2002) (IF 1.021; Cited 4 times).

80. Indrani D, Prabhasankar P, Jyostna R, and Venkateswara Rao G. Effect of storage on the rheological,

chemical and parotta making characteristics of frozen parotta dough. European Food Research and Technology 215: 484-488 (2002) (IF 1.021; Cited 1 time).

81. Prabhasankar P, Haridas Rao P. Effect of different milling methods on chemical composition of whole-wheat

flour. European Food Research and Technology 213: 465-469 (2001) (IF 1.021).

82. Prabhasankar P, Vijaya Kumar M, Lokesh BR, and Haridas Rao P. Distribution of free lipids and their fractions in wheat flour milled streams Food Chemistry 71: 97-103 (2000) (IF 1.521).

83. Prabhasankar P, Sudha M L, and Haridas Rao P. Quality Characteristics of millstreams. Food Research

International 33: 381-386(2000) (IF 1.031; cited 18 times).

84. Prabhasankar P, Haridas Rao P. Lipids in flour streams. Journal of Cereal Science 30: 315-322 (1999) (IF 1.201; Cited 8 times).

Page 10: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

10

85. Shankar V, Prabhasankar P, Eddy RL Jr, Tonk V, Nowak N, Sait SNJ, Shows TB, Schultz RE, Gotway G, Elkins RC, Gilmore MS, and Sachdev GP. Chromosomal localisation of a human mucin gene (MUC8) and cloning of the cDNA corresponding to the carboxy terminus. American Journal of Respiratory Cell and Molecular Biology 16: 232-24(1997) (Cited 127 times).

86. Osmond JD, Terence SD, Prabhasankar P, Gilbert GH, and Sachdev GP. Antigenic Cross-reactivity of human

tracheal mucin with human sperm and trophoblasts correlates with the expression of mucin 8 gene mRNA in reproductive tract tissues. Fertility and Sterility 66: 316-326 (1996) (Cited 35 times).

87. Ragupathi G, Prabhasankar P, Sundaravadivel B, Annapoorani KS, and Damodaran C Determination of

Cleistanthus Collinus toxins by ELISA after invitro spiking and invivo administration to rats. Toxicology Methods 4: 204-213 (1994).

88. Prabhasankar P, Ragupathi G, Sundaravadivel B, Annapoorani KS, and Damodaran C Enzyme-linked

Immunosorbent assay for the phytotoxin thevetin. Journal of Immunoassay 14: 279-296 (1993) (Cited 1 time). 89. Ragupathi G, Prabhasankar P, Chandrasekharan P, Annapoorani KS and Damodaran C. ELISA for the

determination of the toxic glycoside cleistanthin B. Forensic Science International 56: 127-136 (1992) (Cited 2 times).

90. Ragupathi G, Prabhasankar P, Chandrasekharan P, Annapoorani KS, and Damodaran C. Enzyme-linked

Immunosorbent assay for the phytoxin cleistanthin A. Journal of Immunoassay 13: 321-338 (1992) (Cited 2 times).

91. Ragupathi G, Prabhasankar P, Chandrasekharan P, Annapoorani KS, and Damodaran C. Novel solid-state

fluorodensitometric method for the determination of haptens in protein-hapten conjugates: Demonstration with a toxic glycoside of Cleistanthus collinus. Journal of Chromatography 574: 267-271 (1992) (Cited 1 time)

(b) Refereed National Journals:06

1. Ragupathi G, Prabhasankar P, Chandrasekharan P, Annapoorani KS, and Damodaran C. Dipstick ELISA kit

for the detection of Cleistanthus collinus toxins. Hindustan Antibiotics Bulletin 34: 6-12 (1992) (Cited 1 time). 2. Ragupathi G, Prabhasankar P, Chandrasekharan P, Annapoorani KS, and Damodaran C. Antibodies for

cleistanthin A, a toxic glycoside of the plant Cleistanthus collinus. Indian Journal of Environment and Toxicology 2: 23-30 (1992).

3. Ragupathi G, Prabhasankar P, Chandrasekharan P, Annapoorani KS, and Damodaran C. Comparison of

penicillinase with horseradish peroxidase as enzyme tracer in ELISA for the toxin cleistanthin B. Hindustan Antibiotics Bulletin 34: 13-15 (1992).

4. Prabhasankar P, Ragupathi G, Annapoorani KS, Damodaran C, and Chandrasekharan P. Production and

purification of antibodies for thevetin, a toxic glycoside of the plant Thevetia nerifolia. Indian Journal of Forensic Sciences 6: 33-38 (1992).

5. Ragupathi G, Prabhasankar P, Annapoorani KS, Damodaran C, and Chandrasekharan P. ELISA in analytical

toxicology: Preparation of tracer enzyme-analyte conjugate pencillinase –cleistanthin A and penicillinase-cleistanthin B. Indian Journal of Forensic Science 6: 49-54 (1992).

6. Ragupathi G, Prabhasankar P, Annapoorani KS, Damodaran C, and Chandrasekharan P. Novel method(s) to

obtain antibodies to the haptenic toxins of the plant Cleistanthus collinus. Indian Journal of Forensic Sciences 6: 23-28 (1992).

Page 11: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

11

Patents Granted (09) 1. Christopher R. Daubert, Prabhasankar P, Debra A. Clare and Stephen Jonathan, Modified protein-based low

carbohydrate food ingredient and process for making same (US 2009/0035445; Feb.5, 2009) 2. Prabhasankar P, Jyotsna R, Indrani D, and Venkateswara Rao G. An Emulsifier composition for cakes and a

method of making improved quality cakes thereof (US 7172784B2; Feb.6, 2007) (IN200300000400932). 3. Indrani D, Prabhasankar P, Jyotsna R, and Venkateswara Rao G. Synergistic improver mix (US2004/0191362

A1; Sept.30, 2004) (IN 200300000400041).

4. Indrani D, Jyotsna R, Prabhasankar P, Sai Manohar R, and Venkateswara Rao G. A dough conditioner for

parotta (GB 2400012; Oct.06, 2004) (IN200300200307405) (ZA 200302441; Nov.13, 2003). 5. Indrani D, Prabhasankar P, Jyotsna R, and Venkateswara Rao G. A synergistic improver mix comprising

ascorbic acid and enzymes (WO2004084639; Oct. 07; 2004).

6. Jyotsna R, Prabhasankar P, Indrani D, and Venkateswara Rao G. Shortening based emulsifying formulation for preparation of cakes and its method (EP 1505877B1; Nov.11, 2006) (WO03079802;Oct.02, 2003) (IN20021B200201123) (AU2002247909).

7. Indrani D, Jyotsna R, Prabhasankar P, Sai Manohar R, and Venkateswara Rao G. A parotta of improved

quality multi-layered parotta of specific physical and sensory characteristics and a method thereof (IN 200300000002441).

8. Prabhasankar P, Jyotsna R, Indrani D, and Venkateswara Rao G. A formulation for the preparation of

improved quality protein enriched vermicelli (483/DEL/2004).

9. Indrani D, Jyotsna R, Prabhasankar P, and Venkateswara Rao G. A formulation for the preparation of protein enriched parotta and a method thereof. (484/DEL/2004).

Patents filed (03)

1. Rekha MN, Chauhan AS, Ramteke RS, Prabhasankar P and Venkateswara Rao G. A process for quick

cooking fruit and vegetable puree based pasta (Indian Patent Application No.0211/NF/2008)

2. Jyotsna R, Indrani D, Prabhasankar P, and Venkateswara Rao G. An improved formulation for the preparation of high protein eggless cake (Indian Patent Application No.I80/NF/04).

3. Jyotsna R, Prabhasankar P, Indrani D, and Venkateswara Rao G. An aestivum vermicelli with additive

premix and a process thereof (Thailand Ref No. 0119 NF 2003/TH). Process Developed (10)

1. Process for ß-glucan enriched pasta 2. Process for legume based pasta* 3. Process for quick cooking vegetable based pasta* 4. Process for chocolate pasta* 5. Process for multigrain pasta* 6. Process for fortified whole wheat flour pasta* 7. Process for premix for shelf-stable parotta 8. Process for gluten free bakery products* 9. Process for low GI noodles* 10. Process know how Roller Milling Process for Fenugreek Fiber and Gum*

* Transferred to Industries for commercialization

Page 12: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

12

Books (02)

1. Sekar Khadam and P.Prabhasankar 2009. Science of Marine Functional Ingredients in Food Processing -Application in Bakery and Pasta Products- VDM Verlag Dr. Müller e.K. ISBN 978-3-639-22926-4.

2. P.Prabhasankar 2009. A to Z of Pasta Products- Developments in Pasta Processing -VDM Verlag Dr. Müller

e.K ISBN 978-3-639-23799-3 Book Chapter (02)

1. P.Prabhasankar, P.Ganesan and N.Bhaskar 2007.Effect of incorporation of Indian Brown Seaweed Sargassum marginatum on the biofunctional characteristics and product quality of pasta. In: Fisheries and Aquaculture: Strategic Outlook for Asia, Book of Abstracts – 8th Asian Fisheries Forum (Organized by Asian Fisheries Society, Indian Branch), November 20-23, 2007, Kochi, India, p 203.

2. P.Prabhasankar 2010. Advances in Pasta Products Development. In: Advances in Food Science and

Technology, Pub: Nova Publishers, USA. List of papers published in Conferences/Symposia/Seminars (71)

1. Modification of wheat flour using prolyl endopeptidase to reduce its immunoreactive wheat flour proteins-– 85th Annual Meeting of Society of Biological Chemists (India) Nov.21-24, 2016, Mysore, Karnataka, India (Adjudicated -Best Poster Award)

2. Characterization and bioavailability of pasta enriched with ferritin improved wheat flour- 85th Annual Meeting

of Society of Biological Chemists (India) Nov.21-24, 2016, Mysore, Karnataka, India.

3. Standardization and development of process for nutritious all time whole wheat flour based savory snack- 85th Annual Meeting of Society of Biological Chemists (India) Nov.21-24, 2016, Mysore, Karnataka, India.

4. Evaluation of inflammatory immune response in wheat gluten sensitized animal models – 85th Annual Meeting

of Society of Biological Chemists (India) Nov.21-24, 2016, Mysore, Karnataka, India.

5. Effect of food grade enzymes on rheological and physico-chemical properties of gluten free foxtail millet bread-– 85th Annual Meeting of Society of Biological Chemists (India) Nov.21-24, 2016, Mysore, Karnataka, India.

6. Study of fenugreek fiber enriched chapatti- First International Conference on Advances in Food Science and Technology, Nov.20-22, 2015.Kottayam, Kerala, India (Adjudicated -Best Oral Presentation Award).

7. Effect of addition of ferrous sulfate in different what processing on bioavailability of iron - First International Conference on Advances in Food Science and Technology, Nov.20-22, 2015.Kottayam, Kerala, India.

8. Influence of differential milling on grinding characteristics of wheat and chapatti making quality of atta (whole wheat flour) - First International Conference on Advances in Food Science and Technology, Nov.20-22, 2015.Kottayam, Kerala, India (Adjudicated -Best Oral Presentation Award).

9. Influence of Cinnamon (Cinnamommum Zeylanicum) as a natural preservative in rolls - First International Conference on Advances in Food Science and Technology, Nov.20-22, 2015, Kottayam, Kerala, India.

10. The present and future of scholarly publishing in Asia - 2nd Asian Council of Scientific Editors Annual Meeting, Aug. 13-14, 2015, Dubai (Oral Presentation)

11. Recent Trends in Baking and Pasta Processing - National Conference on Innovative Techniques in Food Product and Processing Technologies, Oct. 09-10, 2015 St.Longowal Institute of Engineering & Technology, Longowal, Punjab

Page 13: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

13

12. Influence of high pressure processing on gluten free flours functionality – International Journal of Food Science

and Technology 50th Celebration Conference Feb.17-19, 2015, Lincoln University, Christ Church, New Zealand.

13. Immunochemical screening of Indian wheat varieties for low gluten immunogenicity - 83rd Annual Meeting of

Society of Biological Chemists (India) Dec. 18 -21, 2014 at KIIT University, Bhubaneswar, Odisha.

14. An approach in developing low gliadin immunogenicity of commercially available wheat milled products and its functional characteristics - 83rd Annual Meeting of Society of Biological Chemists (India) Dec. 18 -21, 2014 at KIIT University, Bhubaneswar, Odisha.

15. Evaluation of flour and chapatti making characteristics of whole wheat flour (atta) obtained by modified roller milling and comparision with atta from conventional grinders- 23rd Indian Convention of Food Scientists and Technologist (ICFOST-XXIII) Dec.13-14, 2014, at NIFTEM, Kundli, Haryana.

16. Effect of roller milling fiber rich fraction (frf) of fenugreek on rheology, nutrition and quality characteristics of bread,- 23rd Indian Convention of Food Scientists and Technologist (ICFOST-XXIII) Dec.13-14, 2014, at NIFTEM, Kundli, Haryana.

17. Use of processing techniques to improve the functionality of whole wheat flour- 23rd Indian Convention of Food Scientists and Technologist (ICFOST-XXIII) Dec.13-14, 2014, at NIFTEM, Kundli, Haryana.

18. Comparative glycemic index of noodles as influenced by low glycemic index ingredients – 46th Annual Conference of the Nutritional Society of India (NSICON 2014) Nov. 6 – 8, 2014 at Dayanand Medical College

& Hospital, Ludhiana, Punjab.

19. Marine mussel (Perna Canaliculus) flavored gluten free bread and its immunochemical validation for celiac disease – 46th Annual Conference of the Nutritional Society of India (NSICON 2014) Nov. 6 – 8, 2014 at Dayanand Medical College & Hospital, Ludhiana, Punjab.

20. Influence of additives on the rheological and quality characteristics of gluten free pizza base – 46th Annual Conference of the Nutritional Society of India (NSICON 2014) Nov. 6 – 8, 2014 at Dayanand Medical College & Hospital, Ludhiana, Punjab.

21. Rheological characterization of roller milled fenugreek (Trigonella Foenumgraecum) fractions – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India (Adjudicated -Best Poster Award)

22. Different methods to develop modified gluten products for wheat allergic patients – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

23. Study on effect of processing variations on the quality of atta – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

24. Influence of legume based ingredient on noodles processing – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

25. Utilization of chestnut flour based gluten-free cookies and its immunochemical validation – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

26. Development of green mussel (Perna canaliculus) powder incorporated pasta and evaluation of its biofunctional activity – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

Page 14: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

14

27. Modified ingredients in noodle processing and its effect on in vitro starch digestibility – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

28. Influence of lemongrass and spices on the quality characteristics of batter and muffins – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India

29. Development and quality evaluation of protein enriched sorghum pasta – 7th IFCON-2013, Dec.18-21, 2013, Mysore, India (Adjudicated -Best Poster Award)

30. Comparative study on the influence of enzymes in pasta preparation and its immunogenicity – XXII Indian

Convention of Food Scientists and Technologists, Dec.6-7, 2012 (Technical paper), Mysore, India 31. Influence of low glycemic index ingredient on the quality characteristics of fresh and dried noodles – national

carbohydrates conference [carbo-XXVII], Dec.13-15, 2012, Mysore, India 32. A novel roller milling process of obtaining the fiber-rich fraction (FRF) from fenugreek seeds (Trigonella

foenum-graecum) – XXII Indian Convention of Food Scientists and Technologists, Dec.6-7, 2012, Mysore, India (Adjudicated -Best Poster Award)

33. Effect of thermal pretreatment to wheat on it physicochemical parameters– XXII Indian Convention of Food

Scientists and Technologists, Dec.6-7, 2012, Mysore, India

34. Influence of fish meat on biochemical and structural quality of noodles – XXII Indian Convention of Food Scientists and Technologists, Dec.6-7, 2012, Mysore, India

35. Chemical modification of T.durum flour and its influence on allergenicity of pasta - XXI Indian Convention of

Food Scientists and Technologists, Jan.20-21, 2012, Pune, India. 36. Influence of freeze-dried shrimp meat on processing and microstructure qualities of durum wheat pasta -- XXI

Indian Convention of Food Scientists and Technologists, Jan.20-21, 2012, Pune, India. 37. Studies on various approaches to reduce wheat flour allergens- National Conference – FOODS –2011,

Chennai. (Adjudicated -Best Poster Award)

38. Development of hypoallergenic pasta and its evaluation of biochemical and quality characteristics-International Conference on Traditional Foods 2010, December 01-03, Puducherry, India.

39. Studies on quality and nutritional profile of maize and sorghum flour incorporated pasta products- International

Conference on Traditional Foods 2010, December 01-03, Puducherry, India. 40. Influence of additives on quality characteristics and microstructure of fortified whole wheat pasta - ICFOST

2009, December 21-23, 2009, Bangalore, India 41. Influence of legume flours on pasta processing - ICFOST 2009, December 21-23, 2009, Bangalore, India

42. Development of improved quality black gram based pasta - ICFOST 2009, December 21-23, 2009, Bangalore,

India (Adjudicated -Best Poster Award)

43. Design and development of low cost servo based PLC operated grain/grain products automatic weigher for flour mill industry - ICFOST 2009, December 21-23, 2009, Bangalore, India

44. Development of pasta from bread wheat semolina supplemented with legume flour - ICFOST 2009, December

21-23, 2009, Bangalore, India.

45. Influence of multigrains on cooking quality and microstructure of pasta- INFCON, Dec.15-19, 2008,

Page 15: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

15

Mysore, India.

46. Development and quality evaluation of vegetable pastas – INFCON, Dec.15-19, 2008, Mysore, India

47. Microencapsulation of Garcinia cowa extract and its incorporation into pasta products – INFCON, Dec.15- 19, 2008, Mysore, India.

48. Antioxidative characteristics of pasta as influenced by incorporation of edible Japanese seaweed

wakame (Undaria pinnatifida) as an ingredient- 5th World Fisheries Conference, October 20-24, 2008, Japan. 49. Enrichment of traditional product Indian flat bread (Parotta) with a nutritious protein source. –

International Symposium on “Building Leadership Skills in Food and Nutrition Essential For National Development”, June 23-25, 2006, Mysore.

50. Effect of addition of flax seed on the rheological and cookie making characteristics – 17th ICOFOST,

Dec. 08-10, 2005, Bangalore, India.

51. A modified whey protein, low carbohydrate food ingredient - 2005 IFT Annual Meeting, July 15-20, 2005, New Orleans, USA (Oral Presentation).

52. Antioxidative activity of mint forms and its application in biscuits- 36th Annual meeting of the Nutrition

Society of India, Nov.04, Mysore, India.

53. Effect of incorporation of mint on textural colour and sensory parameters in biscuits- 36th Annual meeting of the Nutrition Society of India, Nov. 04, Mysore, India.

54. Antibodies to erythritol, a haptenic allergen. – 31st Annual Conference of Indian Immunology Society,

Dec. 15-18, 2004, Chennai, India.

55. Influence of emulsifiers gels on the rheometeric characteristics and microscopy of batter and quality of cake. - 5th International Food Convention, Dec. 5-8, 2003, Mysore, India.

56. Effect of additives on the protein fibrils microstructure of wheat vermicelli. - 5th International Food

Convention, Dec. 5-8, 2003, Mysore, India.

57. Development of novel shortening based emulsifier system for cakes. - 15th Indian Convention of Food Scientists and Technologists, Dec.2-13, 2002, Mysore, India.

58. Effect of additives on the quality of vermicelli from fine semolina using T. aestivum wheat. - 15th Indian

Convention of Food Scientists and Technologists, Dec.12-13, 2002, Mysore, India.

59. Development of novel dough conditioner for improving the quality of South Indian parotta. - 15th Indian Convention of Food Scientists and Technologists, Dec.12-13, 2002, Mysore, India.

60. Effect of additives on the microstructure of parotta. - XVII National Carbohydrate Conference Nov.21-22 2002, Mysore, India.

61. Studies in rheology and scanning electron microscopy of bread dough treated with enzymes. - XVII

National Carbohydrate Conference, Nov. 21- 22, 2002, Mysore, India.

62. Varietial identification of Indian wheat cultivars by biochemical and immunological methods. - Indian Convention of Food Scientists and Technologists, Nov. 22-24, 2000, Mysore, India.

63. Physicochemical and biochemical characterization of Indian wheat varieties. - Society of Biological

Chemists (India) 68th Annual Meeting and Symposium on Current Trends in Biology, Dec. 27-29, 1999,

Page 16: Dr. P. PRABASANKAR Ph.D.Published online 08 March 2017 ( IF: 7. Gaurav Kumar Pal, S Bharath Kumar, Prabhasankar P and PV Suresh. Inclusion of poultry based food ingredients in the

16

Bangalore, India.

64. Lipids in flour streams. - 4th International Food Convention, Nov. 23-27, 1998, Mysore, India.

65. Novel human mucin gene MUC8: Cloning of the cDNA and Chromosomal localization. -International Chemical Congress of Pacific Basin Societies, December 17-25, 1995, Honolulu, Hawaii.

66. A major airway mucin gene, MUC8: Chromosomal localization and cloning of complementary DNA. -

XIII International Symposium of glycoconjugates, August. 20-26 1995, Seattle, Washington.

67. Production and characterization of antibodies for thevetin: A toxic glycoside of the plant Thevetia nerifolia. - XVII Annual Conference of Indian Immunology Society, Oct 7-9, 1991, New Delhi, India.

68. An attempt to develop ELISA for Thevetia nerifolia. -Third Indo Pacific Congress on Legal Medicine and

Forensic Sciences, Sept. 8-12, 1989, Chennai, India.

69. Development of ELISA for Cleistanthus collinus. -Third Indo Pacific Congress on Legal Medicine and Forensic Sciences, Sept.8-12,1989, Chennai, India.