- Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bataV PaarreeResearch and Innovation in Food Science and Technology 13 (1), 27-36 2024
- Comprehensive evaluation of nutrient and phytochemical profile of bok choy (Brassica rapa subsp. chinensis) at different growth stagesM Gattani, V KumariSustainability, Agri, Food and Environmental Research 11 2023
- The Efficacy of Virtual-based Nutritional Interventions on Knowledge, Attitude, and Practices of Individuals with Hypertension: A Comparative Study AnalysisP Vasanthakumari, K Kumarakuru, N YousuffJournal of Mid-life Health 14 (3), 184-190 2023
- تأثیر روغن سیاهدانه بر خواص فیزیکوشیمیایی، آنتیاکسیدانی و ماندگاری کیک مرزهپی, واسانثا کوماری, فاطیما, صبا 2023
- The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake.S FathimaJournal of Research & Innovation in Food Science & Technology 11 (4) 2023
- QUALITY CHARACTERISTICS OF SET CURD SUBSTITUTED PENNISETUM TYPHOIDEUM DEHYDRATED POWDERPVKS K.KumarakuruInternational Journal of Creative Research Thoughts (IJCRT) 9 2021
- Processing of Banana Peel - Power-full Booster for HealthBMV KumariInternational Journal of Green and Herbal Chemistry 10 (3), 206-230. 2021
- Impact of Thermal Process on Quality Characteristics of Instant Squid MixVMKS K. Kumarakuru, P. VasanthakumariAmerican Journal of Food Technology 15 (1), 35-42 2020
- Process development and formulation of multi‐cereal and legume cookiesP Vasanthakumari, R JaganmohanJournal of food processing and preservation 42 (12), e13824 2018
- Formulation and quality evaluation of multi cereal and legume extrudatesPV Kumari, N SangeethaJournal of Advanced Research in Food Science and Nutrition 1 (1), 25-29 2018
- Effect of processing and drying methods on the nutritional characteristic of the multi-cereals and legume flour.PV Kumari, N Sangeetha 2017
- Chickpea- A boon to human healthP R. Jagan Mohan and Vasantha KumariFood Ingredients South Asia 2017
- Nutritional significance of cereals and legumes based food mix-A reviewPV Kumari, N SangeethaInternational Journal of Agricultural and Life Sciences 3 (1), 115-122 2017
- Effect of Multilegume Flour Addition on Pasta Processing and Quality EvaluationPNS Vasantha KumariInd. J. Nutr. Dietet.,, 183 2014
- Value Addition Of Multicereals And Legumes In Tertiary Processed FoodsP Vasantha Kumari 2014
- Process development and evaluation of quality characteristics of multilegume pastaPV Kumari, N SangeethaAsian Journal of Dairy and Food Research 33 (3), 190-196 2014
- Effect of processing techniques on the physical and nutritional properties of extruded product using multicereal composite mixKP Vasantha, S NarayanasamyJ. Environ. Sci. Toxicol. Food Technol 5 (4), 560-570 2013
- Utilization of Cereals and Legumes in Traditional Food ProductsPV Kumari, N Sangeethachildren 38 (5), 480-483 2010
- Effect of Different Storage Condition on Nutritional Value of PuttuS Anitha, V Hema, V Kumari
