rahul ranveer

EDUCATION

Ph.D. in Food Technology

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Chemical Health and Safety

Scopus Publications

Standardization of process technology for preparation of turmeric paste from fresh rhizomes
J H Kadam, S S Jadhav, G D Shirke, and R C Ranveer
Horizon E-Publishing Group
The process technology for preparation of turmeric paste from fresh turmeric rhizomes was standardized. The prepared turmeric paste is stored in glass bottles and retortable pouches. The fingers were blanched in water at 100 ºC± 5 ºC for 5 min. The fingers were peeled and water, starch, vinegar and sodium benzoate were added. The paste is prepared in wet grinder and after pasteurization packed in respective containers. The maximum average L*, a* and b* value, yellowing index was observed in sample packed in retortable pouches. The maximum consistency of turmeric paste was observed in glass bottles. The significantly maximum reducing sugar, total sugar, crude fiber, crude protein, crude fat and ash were recorded in the glass bottles followed by retortable pouches. The total plate count and yeast and mould count were lowest in retortable pouches after 180 days storage under refrigerated condition. The maximum B:C ratio (1.84) was recorded in the retortable pouches as compared to glass bottles with maximum net monetary returns. It can be concluded that to prepare turmeric paste by using 80.5 % fresh turmeric rhizomes, 15 % water, 4 % vinegar, 0.5 % starch and 250 ppm sodium benzoate of 1.23 Pa.s. The paste is best packed in retortable pouches and stored under refrigerated conditions for up to 180 days.


Processing and storage of cereal proteins
Anil Shankarrao Nandane, Ajay Ramesh Tapre, Rahul Chudaman Ranveer, and Nikheel Bhojraj Rathod
Elsevier



Fruit and vegetable protein—functions and potential health benefits
Sandeep Baban Kalse, Lalit Sadashiv Khapre, Rahul Chudaman Ranveer, and Nikheel Bhojraj Rathod
Elsevier



Recent developments in ultrasound approach for preservation of animal origin foods
Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak, and João Miguel Rocha
Elsevier BV



Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Sajeeb Abdullah, Vijay Kumar Reddy Surasani, Rahul Chudaman Ranveer, Siddhnath Kumar, Phatchada Chunhavacharatorn, Soottawat Benjakul, and Fahad Al-Asmari
Frontiers Media SA
Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality deterioration, various chemical additives are widely practiced by the industry. Nevertheless, consumer awareness and government strict regulation on synthetic additives demand clean label foods. The potential of natural bioactive compounds exhibiting strong antioxidant and antimicrobial properties for food preservation is a promising area of research. Recently, the interest in the non-thermal extraction process of bioactive compounds is growing due to their various advantages in extraction yield, stability, and bioactivity of the compound. Besides this, a natural bioactive compound can be applied in combination with other hurdle technologies to enhance the shelf-life of muscle foods. Therefore, this review article emphasizes the current knowledge on the novel non-thermal extraction of bioactive compounds from natural sources and their application as a muscle food preservative. Application of antioxidant and antimicrobial compounds from natural sources alone and in combination with other hurdle technologies has been successfully used for preservation of muscle foods. Additionally, different application methods and their impact on muscle food preservation are suggested.


Phytochemicals as bioactive ingredients for functional foods
R.S. Agrawal, R.C. Ranveer, N.B. Rathod, and Nilesh Prakash Nirmal
Elsevier



Waste-based bioethanol production by using food, fruit, and grain wastes
Vishakha Sharma, Komal Bhise, Prashant Bhagwat, Santhosh Pillai, and Rahul Ranveer
Elsevier



Enzymatic extraction of pigments from agro-processing waste
R.C. Ranveer, A.R. Tapre, N.B. Rathod, and B.K. Sakhale
Elsevier



Storage stability of microencapsulated anthocyanin extracted from kokum (Garcinia indica) rind
R.C. Ranveer, N.B. Rathod, A.S. Nandane, A.K. Sahoo, and P.M. Ganorkar
Rynnye Lyan Resources
The present research aimed to study the storage stability of microencapsulated anthocyanin. The anthocyanin was extracted from kokum processing industry waste and microencapsulated by spray drying. The effect of different process variables like core (i.e., anthocyanin) to wall (i.e., maltodextrin) ratio, inlet temperature and feed rate on encapsulation efficacy (EE) and Encapsulation yield (EY) was observed. The storage stability of anthocyanin was carried out by subjecting it to different storage conditions like the presence and absence of air, sunlight, room temperature, and refrigeration condition. The maximum EE (82.2±0.95%), and EY (92.6±0.86%) were recorded at the core to wall ratio (1:3), inlet temperature (140°C), and feed rate (2 mL/mins). The highest retention was recorded in encapsulated anthocyanin stored in refrigerated conditions (R2 = 0.982), with a half-life of 245.77 weeks, and a D value of 354.57 weeks. This concludes that the stability of anthocyanin was increased due to encapsulation


Quality evaluation of gluten-free brown rice pasta formulated with green matured banana flour and defatted soy flour
Iranna Udachan, Abhijit Gatade, Rahul Ranveer, Siddharth Lokhande, Gurunath Mote, and Akshaya Kumar Sahoo
Hindawi Limited



Purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis AS isolated from goat rectum
Vishakha Sharma, Gajender Kumar Aseri, Prashant K. Bhagwat, Neelam Jain, and Rahul C. Ranveer
Wiley
AbstractThe present investigation focuses on the purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis AS isolated from goat rectum, which demonstrated high antimicrobial activity against both gram‐positive and gram‐negative bacteria. It was identified as A. movanagherensis AS using biochemical and 16S rDNA sequencing. Tryptic soy broth supplemented with 1% yeast extract with pH 6.5 and incubation temperature of 37°C for 32 h were the optimal conditions for bacteriocin production. Bacteriocin was purified in three steps: 70% ammonium sulfate precipitation, ion‐exchange chromatography with diethylaminoethyl‐cellulose resin, and size exclusion chromatography with a Sephadex G75 column. Purified bacteriocin had a recovery of 7.93% with 23.43 purification fold, and a molecular weight of 12.11 kDa was determined by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis analysis. Its biochemical characterization showed good stability at a broad range of temperature (40–80°C) as well as pH (3–9). Inhibition of antimicrobial activity was observed after treatment with trypsin, pepsin, and protease, which confirmed the proteinaceous nature of the purified bacteriocin. Bioinformatic analysis suggests that the purified novel bacteriocin from A. movanagherensis AS may belong to the colicin family. Considering the antimicrobial potential of purified bacteriocin coated on low‐density polyethylene film, we assume that it could be potentially exploited for food preservation in food processing industries.


Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
Nikheel Bhojraj Rathod, Girija Gajanan Phadke, Giulia Tabanelli, Anuya Mane, Rahul Chudaman Ranveer, Asif Pagarkar, and Fatih Ozogul
Elsevier BV



Cold plasma an emerging nonthermal technology for milk and milk products: A review
Nikheel Bhojraj Rathod, Suraj Prembahadur Kahar, Rahul Chudaman Ranveer, and Uday Shriramrao Annapure
Wiley
Plasma, the fourth state of matter, is under wide evaluation for the preservation of highly perishable foods, including milk and milk products. Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms without any chances of developing resistance. Cold plasma was also found to deactivate enzymes that are responsible for browning (colour change) reactions and generation of an off flavour. This review will describe the action of CP and its effect on the nutritional quality of milk and milk products.


Cold plasma for the preservation of aquatic food products: An overview
Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Prashant Kishor Bhagwat, Fatih Ozogul, Sottawat Benjakul, Santhosh Pillai, and Uday Shriramrao Annapure
Wiley
AbstractCold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high‐quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf‐life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf‐life extension of AFP.


Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Soottawat Benjakul, Se‐Kwon Kim, Asif Umar Pagarkar, Surendra Patange, and Fatih Ozogul
Wiley
AbstractFish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.


Production, Purification And Characterization Of A Novel Bacteriocin Produced By Bacillus Subtilis Vs Isolated From Mango (Mangifera Indica L.)
Vishakha Sharma, Gajender Aseri, Prashant Bhagwat, Neelam Jain, and Rahul Chudaman Ranveer
FapUNIFESP (SciELO)
HIGHLIGHT Bacillus subtilis VS, an isolate from mango with bacteriocin producing ability. Bacteriocin potentially inhibited pathogenic S. boydii, S. typhi & amp; L. monocytogenes. DEAE cellulose and sephadex G75 chromatography are best suited for purification. Purified bacteriocin found to be stable at broad pH and temperature range.


Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta crantz)
K.A. Dolas, R.C. Ranveer, A.R. Tapre, A.S. Nandane, and A.K. Sahoo
Rynnye Lyan Resources
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.


Bacteriocins: Production, different strategies of purification and applications
Vishakha Sharma, Rahul C Ranveer, Neelam Jain, and Gajender Kumar Aseri
GP Innovations Pvt. Ltd.
Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.


Lycopene: A natural red pigment
Elsevier



Improvement of shelf life of soymilk using immobilized protease of Oerskovia xanthineolytica NCIM 2839
A. K. Sahoo, V. S. Gaikwad, R. C. Ranveer, P. B. Dandge, and S. R. Waghmare
Springer Science and Business Media LLC



Carrier materials for encapsulation of bio-active components of food




Production and characterization of bacteriocin produced by Lactobacillus viridescence(NICM 2167)
Sure KP, , Kotnis PV, Bhagwat PK, Ranveer RC, Dandge PB, Sahoo AK, , , and
FapUNIFESP (SciELO)
The present study focused on the production optimization of bacteriocin by Lactobacillus viridescence NICM 2167 followed by its purification and characterization. The bacteriocins are antimicrobial peptides produced by many Gram positive and Gram negative bacteria.The bacteriocin produced by LAB (lactic acid bacteria) received attention in recent years due to their potential application as natural preservatives in food. Bacteriocinproduced by Lactobacillus viridescence showed broad range of antimicrobial activity against food borne pathogens. Production parameters were optimized showing highest production of bacteriocinin MRS broth with pH= 7.0 incubated at 37°C for 48 h. Bacteriocin was purified in two steps involving ammonium sulphate precipitation followed by gel filtration using Sephadex G-100. Purified bacteriocin with single band on SDS-PAGE showed molecular weight of 8.3 kDa. This purified bacteriocin was stable over wide range of pH (4-10) as well as temperatures (4°C-121°C) suggesting it as a potent candidate for preservation of various foods.


Effect of frying media and primary packaging material on shelf life of banana chips




Effect of ultrasonic treatment on extraction and fatty acid profile of flaxseed oil
Krishna B. Gutte, Akshaya K. Sahoo, and Rahul C. Ranveer
EDP Sciences
The aim of this study was to optimize extracion of flaxseed oil process by ultrasonic treatment and determination of its effect on ω -3 fatty acid. The extraction of flaxseed oil was optimized by using different solvents like methanol, acetone, petroleum ether, ethanol, hexane and dichloromethane. The ultrasonication treatment was optimized with respect to amplitude (20–80 kHz), temperature (25–40 °C), sonication time (20–80 min) and solid to solvent ratio (1:5, 1:10 and 1:15) for extraction of flaxseed oil. The extracted oil was subjected to GC analysis to determine ω -3 fatty acid. The recovery of flaxseed oil was higher with hexane followed by dichloromethane. The ultrasonic treatment at frequency of 40 kHz, temperature of 30 °C, extraction time of 40 min and solid to solvent ratio: 1:10 gave best results for extraction. The ultrasonic assisted extraction improves the extraction yield by 11.5% with similar amount of solvent. The chromatograph showed that there were no significant effects on α -Linolenic acid (ω -3) by the ultrasonic assisted extraction. This will beneficial to the oil extractor to recover higher amount of oil from same amount of the raw materials.


Effect of cellulase and pectinase combinations on the recovery of lycopene

RECENT SCHOLAR PUBLICATIONS

Fruit and vegetable protein—functions and potential health benefits
SB Kalse, LS Khapre, RC Ranveer, NB Rathod
Plant-Based Proteins, 403-416 2025



Processing and storage of cereal proteins
AS Nandane, AR Tapre, RC Ranveer, NB Rathod
Plant-Based Proteins, 81-95 2025



Standardization of process technology for preparation of turmeric paste from fresh rhizomes
GDSRCR JH Kadam, SS Jadhav
PLANT SCIENCE TODAY 11 (SP3), 270-279 2024



Studies on Individual Quick Freezing of Mature Raw Cashew (Anacardium Occidentale L.) Kernels
SP Uday, KJ Hanamant, RR Chudaman, RP Prabhakar
Brazilian Archives of Biology and Technology 67, e24240076 2024



Process optimization for hot air puffing of barnyard millet (Echinochloa frumentacea)
RCRJHK Jog Sneha Sharad, IL Pardeshi, SB Swami
International Journal of Advanced Biochemistry Research 8 (11), 272-279 2024



Effect of drying temperature on physicochemical and functional properties of Tulsi leaves
SGDRRC Gosavi PP, Swami SB, Pardeshi IL
International Journal of Advanced Biochemistry Research 8 (10), 742-747 2024



Optimization of process of sprouting for lima beans (Phaseoluslunatus L.)
RCRGAW AK Borkar, IL Pardeshi, SB Swami
International Journal of Advanced Biochemistry Research 8 (11), 479-486 2024



Development of lemon RTS incorporated with rose flavoured ball prepared by spherification technique
RCR M. V. Dadhaniya, P. Shetti, A. M. Acharya, A. A.Gatade, A. K. Sahoo
Journal of Postharvest Technology 12 (1), 135-143 2024



Development of sattu and idli premixes from puffed finger millet
GAWRCR VV Patil, IL Pardeshi, SB Swami
International Journal of Advanced Biochemistry Research 8 (11), 1004-1008 2024



Nutritional chocolate enriched with egg white protein and natural fibre
TSSMSS Patil SG, Ranveer RC, Ghonge PR
International Journal of Advanced Biochemistry Research 8 (11), 496-500 2024



Preparation of ready-to-cook fish balls from Bombay duck fish meat stored in frozen storage
RNBPSD Mhatre AN, Patange SB, Dalavi PD, Ranveer RC
Internat ional Journal of Advanced Biochemis try Research 8 (3), 612-618 2024



Development of sweet potato (Ipomoea batatas L.) and mango (Mangifera indica L.) Blended Bar
S Gahane, P Relekar, J Kadam, GD Shirke, DR Ranveer, S Rane
Int. J. Adv. Biochem. Res 8, 551-557 2024



Development of sweet potato (Ipomoea batatas L.) and mango (Mangifera indica L.) blended bar
RRSR Supriya Gahane, Pradeep Relekar, Jitendrakumar Kadam, Gargi Shirke
International Journal of Advanced Biochemistry Research 8 (3), 10.33545 2024



Study on preservation of chicken keema at refrigerated temperature
DPDRNB Motghare SV, Ranveer RC, Mhaske RG, Mulani SJ
International Journal of Advanced Biochemistry Research 8 (2), 370-376 2024



Recent developments in ultrasound approach for preservation of animal origin foods
AR Bariya, NB Rathod, AS Patel, JKB Nayak, RC Ranveer, A Hashem, ...
Ultrasonics sonochemistry 101, 106676 2023



Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives
NB Rathod, NP Nirmal, S Abdullah, VKR Surasani, RC Ranveer, S Kumar, ...
Frontiers in Sustainable Food Systems 7, 1207704 2023



Supercritical fluid technology: recent trends in food processing
MA Patil, AP Sarkate, BK Sakhale, RC Ranveer
Advances in Food Process Engineering, 25-44 2023



Microencapsulation of natural pigments
RC Ranveer, BK Sakhale, US Annapure
Novel Processing Methods for Plant-Based Health Foods, 163-184 2023



Antioxidative effects of subtropical fruits rich in anthocyanins
AS Nandane, RC Ranveer
Anthocyanins in Subtropical Fruits, 149-159 2023



Phytochemicals as bioactive ingredients for functional foods
RS Agrawal, RC Ranveer, NB Rathod, NP Nirmal
Recent Frontiers of Phytochemicals, 95-108 2023

MOST CITED SCHOLAR PUBLICATIONS

Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake
AD Desai, SS Kulkarni, AK Sahoo, RC Ranveer, PB Dandge
Advance Journal of Food Science and Technology 2 (1), 67-71 2010
Citations: 258



Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste
AKS Rahul C. Ranveer, Samsher N. Patil
Food and Bioproducts Processing 91 (4), 370-375 2013
Citations: 151



Bioactive Components of Flaxseed and its Health Benefits
RCR Krishna. B. Gutte, A. K. Sahoo
International Journal of Pharmaceutical Sciences Review and Research 31 (1 2015
Citations: 135



Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
SPFO Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Soottawat Benjakul, Se ...
Comprehensive reviews in food science and food safety, 10.1111/1541-4337.12787 2021
Citations: 119



Studies on the development and storage of whey based RTS beverage from mango cv. Kesar.
BK Sakhale, VN Pawar, RC Ranveer
2012
Citations: 112



Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju
SS Gogavekar, SA Rokade, RC Ranveer, JS Ghosh, DC Kalyani, ...
Journal of Food Science and Technology, 1-9 2012
Citations: 91



Cold plasma for the preservation of aquatic food products:An overview
SPUA Nikheel Bhojraj Rathod, R. C. Ranveer, Prashant Bhagwat, Fatih Ozogul ...
Comprehensive reviews in food science and food safety 20 (5), 4407-4425 2021
Citations: 88



Development of nutrient rich noodles by supplementation with malted ragi flour
SS Kulkarni, AD Desai, RC Ranveer, AK Sahoo
International Food Research Journal 19 (1), 309-313 2012
Citations: 83



Effect of ultrasonic treatment on extraction and Ω-3 fatty acid profile of flaxseed oil
KB Gutte, AK Sahoo, RC Ranveer
OCL 22 (6), D606 2015
Citations: 75



Effect of curing and drying methods on recovery, curcumin and essential oil content of different cultivars of turmeric (Curcuma longa L)
RC Lokhande, S. M., Kale, R. V., Sahoo, A. K., and
International Food Research Journal 20 (2), 745-749 2013
Citations: 46



Cold plasma an emerging nonthermal technology for milk and milk products: A review
NB Rathod, SP Kahar, RC Ranveer, US Annapure
International Journal of dairy technology 74 (4), 615-626 2021
Citations: 45



Development of health drink enriched with processed garden-cress (Lepidium sativum L.) seeds
JS Mohite SM, Gharal DB, Ranveer RC, Sahoo AK and Ghosh
American Journal of Food Technology 7 (9), 571-573 2012
Citations: 43



Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
FO Nikheel Bhojraj Rathod, Girija Gajanan Phadke, Giulia Tabanelli, Anuya ...
Food Biosciences 44, 10.1016/j.fbio.2021.1014 2021
Citations: 42



Phytochemical detection and in vitro evaluation of tamarind fruit pulp for potential antimicrobial activity.
DY Jadhav, AK Sahoo, JS Ghosh, RC Ranveer, AM Mali
2010
Citations: 42



Production and characterization of bacteriocin produced by Lactobacillus viridescence (NICM2167)
DPBSAK Sure KP, Kptnis PV, Bhagwat PK, Ranveer RC
Brazilian Archives of Biology and Technology, http://dx.odi.org/10.1590/1678 2016
Citations: 37



Microencapsulation and Storage Stability of Lycopene Extracted from Tomato Processing Waste
HAKAKS Rahul C. Ranveer, Abhijeet A. Gatade
Brazilian Archives of Biology and Technology 58 (6), 953-960 2015
Citations: 32



Physico-chemical and sensorial characteristics of chocolate prepared from soymilk
AA Gatade, RC Ranveer, AK Sahoo
Advance Journal of Food Science and Technology 1 (1), 1-5 2009
Citations: 28



Nutritional importance of cactus: A review
SM Kamble, PP Debaje, RC Ranveer, A Sahoo
Trends Biosci 10 (37), 7668-7677 2017
Citations: 25



Effect of incorporation of mushroom (Pleurotus sajor-caju) powder on quality characteristics of Papad (Indian snack food)
DN Parab, JR Dhalagade, AK Sahoo, RC Ranveer
International Journal of Food Sciences and Nutrition 63 (7), 866-870 2012
Citations: 23



Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)
AK Dolas, K.A., Ranveer, R.C., Tapre, A.R., Nandane, A.S. and Sahoo
Food Research 4 (4), 1265 - 1271 2020
Citations: 22