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Bhagwan Kashiram Sakhale

Observed names: B. K. Sakhale, B.K Sakhale, B.K. Sakhale, BK Sakhale, Bhagwan K Sakhale, Bhagwan K. Sakhale, Bhagwan Sakhale, Dr Bhagwan Sakhale, Sakhale B K, Sakhale BK, Sakhale Bk, Sakhale, Bhagwan
ORCID: 0000-0002-5816-2286
Observed ORCID: 0000-0002-5816-2286
OpenAlex ID: A5032512906
Studies on the Development and Storage of Whey based RTS Beverage from Mango cv. Kesar
2012 · Sakhale BK, Pawar VN · Journal of Food Processing & Technology · 51
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Functional beverages: an emerging trend in beverage world
2023 · Namrata A. Giri, Bhagwan K. Sakhale, et al. · Elsevier eBooks · 48
Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake
2011 · Bhagwan K. Sakhale, Jyosna B. Badgujar, et al. · Journal of Food Science and Technology · 43
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Studies on development of low gluten cookies from pearl millet and wheat flour
2021 · D.B. Kulkarni, B.K. Sakhale, et al. · Food Research · 38
Production of low-fat shrimps by using hydrocolloid coatings
2014 · S. Izadi, S. M. Ojagh, et al. · Journal of Food Science and Technology · 36
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Application of 1-methylcyclopropene on mango fruit (Cv. Kesar): potential for shelf life enhancement and retention of quality
2017 · B. K. Sakhale, S. S. Gaikwad, et al. · Journal of Food Science and Technology · 27
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Development of sweet potato flour based high protein and low calorie gluten free cookies
2019 · Namrata A. Giri, B. K. Sakhale · Current Research in Nutrition and Food Science Journal · 25
Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries.
2012 · P. K. Pahade, B. K. Sakhale · International Food Research Journal · 20
Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies
2021 · Namrata Ankush Giri, Bhagwan Kashiram Sakhale · Journal of Food Processing and Preservation · 14
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Alkaloids as potential anticancer agent
2023 · Mayuri A. Patil, Aniket P. Sarkate, et al. · Elsevier eBooks · 13
Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour
2021 · Namrata Ankush Giri, Bhagwan Kashiram Sakhale, et al. · Journal of Food Processing and Preservation · 13
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Studies on development of soymilk based mango RTS beverage.
2012 · B. K. Sakhale, V. N. Pawar, et al. · Electronic journal of environmental, agricultural and food chemistry · 13
Studies on the effect of exogenous application of salicylic acid on post-harvest quality and shelf life of tomato fruit Cv. Abhinav
2020 · R.F. Chavan, B.K. Sakhale · Food Research · 12
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Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips
2018 · V.U. Dange, B.K. Sakhale, et al. · Current Research in Nutrition and Food Science Journal · 12
Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti
2021 · Namrata A. Giri, B. K. Sakhale · Journal of Food Science and Technology · 11
Studies on effect of enzymatic liquefaction on quality characteristics of Kesar mango pulp.
2016 · B. K. Sakhale, V. N. Pawar, et al. · International Food Research Journal · 11
Studies on shelf life extension of sweet oranges (Citrus sinensis L.).
2012 · B. K. Sakhale, B. M. Kapse · International Food Research Journal · 11
Effect of 1– MCP concentration, exposure time and storage temperature on post-harvest quality of mango fruit cv. Alphanso
2020 · S.S. Gaikwad, B.K. Sakhale, et al. · Food Research · 8
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Bioactivity, medicinal applications, and chemical compositions of essential oils: detailed perspectives
2023 · Sonali S. Shinde, Aniket P. Sarkate, et al. · Elsevier eBooks · 7
Studies on Effect of Chemical Preservatives on Keeping Quality of Kesar Mango Pulp
2012 · Sakhale BK, Pawar VN · Journal of Food Processing & Technology · 7
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Standardization of process for preparation of fig-mango mixed toffee.
2012 · B. K. Sakhale, R. U. Chalwad, et al. · International Food Research Journal · 7
Studies on effects of total soluble solids, acidity and carbonation levels on quality of sweet orange beverage.
2010 · S. R. Vadakkan, B. K. Sakhale, et al. · FOOD SCIENCE RESEARCH JOURNAL · 7
Cascading Impacts of Change in Carbon Dioxide Concentration, Temperature and Precipitation on Horticulture Crops: A Review
2022 · Pandurang Pawar, Bhagwan Sakhale · Agricultural Reviews · 5
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Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology
2019 · Namrata Ankush Giri, B. K. Sakhale · Journal of Food Measurement & Characterization · 5
Studies on Preparation of Mango-Sapota Mixed Fruit Bar
2016 · R.F Chavan, V.G Jadhao, et al. · South Asian Journal of Food Technology and Environment · 5
Works count: 84
Citation count: 530
H-index: 12
I10-index: 17
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