| Quality of bread from composite flour of sorghum and hard white winter wheat RF Abdelghafor, AI Mustafa, AMH Ibrahim, PG Krishnan Advance Journal of Food Science and Technology, 2011 | 217 | 2011 |
| Changes of isoflavones during processing of soy protein isolates C Wang, Q Ma, S Pagadala, MS Sherrard, PG Krishnan Journal of the American Oil Chemists' Society 75 (3), 337-341, 1998 | 107 | 1998 |
| A review of health-beneficial properties of oats D Paudel, B Dhungana, M Caffe, P Krishnan Foods 10 (11), 2591, 2021 | 103 | 2021 |
| Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers M Niu, GG Hou, J Kindelspire, P Krishnan, S Zhao Food Chemistry 223, 16-24, 2017 | 95 | 2017 |
| Effect of commercial oat bran on the characteristics and composition of bread PG Krishnan, KC Chang, G Brown Cereal Chem 64 (1), 55-58, 1987 | 88 | 1987 |
| Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits P Singha, SK Singh, K Muthukumarappan, P Krishnan Food science & nutrition 6 (7), 1914-1926, 2018 | 61 | 2018 |
| Effect of wheat genotype and environment on relationships between dough extensibility and breadmaking quality M Caffe‐Treml, KD Glover, PG Krishnan, GA Hareland, KD Bondalapati, ... Cereal Chemistry 88 (2), 201-208, 2011 | 57 | 2011 |
| Incorporating Distillers Grains in Food Products1 KA Rosentrater, PG Krishnan Cereal Foods World 51 (2), 52, 2006 | 45 | 2006 |
| Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks P Singha, K Muthukumarappan, P Krishnan Food Science & Nutrition 6 (1), 101-110, 2018 | 43 | 2018 |
| Variability and relationships among mixolab, mixograph, and baking parameters based on multienvironment spring wheat trials M Caffe‐Treml, KD Glover, PG Krishnan, GA Hareland Cereal Chemistry 87 (6), 574-580, 2010 | 38 | 2010 |
| Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread) S Pourafshar, KA Rosentrater, PG Krishnan Journal of food science and technology 52, 5691-5699, 2015 | 36 | 2015 |
| Effects of sorghum flour addition on chemical and rheological properties of hard white winter wheat RF Abdelghafor, AI Mustafa, AMH Ibrahim, YR Chen, PG Krishnan Advance Journal of Food Science and Technology 5 (11), 1407-1412, 2013 | 31 | 2013 |
| Measurement of protein and oil content of oat cultivars using near-infrared reflectance spectroscopy. PG Krishnan, WJ Park, KD Kephart, DL Reeves, GL Yarrow | 27 | 1994 |
| Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread X Li, C Wang, PG Krishnan Food Science & Nutrition 8 (8), 3999-4008, 2020 | 26 | 2020 |
| Effects of steeping conditions during wet‐milling on the retentions of tocopherols and tocotrienols in corn C Wang, J Ning, PG Krishnan, DP Matthees Journal of the American Oil Chemists' Society 75 (5), 609-613, 1998 | 23 | 1998 |
| Retention of isoflavones and saponins during the processing of soy protein isolates J Lin, PG Krishnan, C Wang Journal of the American Oil Chemists' Society 83, 59-63, 2006 | 22 | 2006 |
| A single analytical platform for the rapid and simultaneous measurement of protein, oil, and beta-glucan contents of oats using near-infrared reflectance spectroscopy D Paudel, M Caffe-Treml, P Krishnan Cereal Foods World 63 (1), 17-25, 2018 | 21 | 2018 |
| Production of Barbari bread (traditional Iranian bread) using different levels of distillers dried grains with Solubles (DDGS) and sodium Stearoyl lactate (SSL) S Pourafshar, KA Rosentrater, PG Krishnan Foods 7 (3), 31, 2018 | 17 | 2018 |
| Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS) S Pourafshar, KA Rosentrater, PG Krishnan Journal of food science and technology 52, 5243-5249, 2015 | 16 | 2015 |
| Postcolumn fluorimetric HPLC procedure for determination of niacin content of cereals PG Krishnan, I Mahmud, DP Matthees Cereal chemistry 76 (4), 512-518, 1999 | 15 | 1999 |
