| Characterization of structure of gluten-free breads by using X-ray microtomography I Demirkesen, S Kelkar, OH Campanella, G Sumnu, S Sahin, M Okos Food Hydrocolloids 36, 37-44, 2014 | 96 | 2014 |
| A method to determine the density of foods using X-ray imaging S Kelkar, CJ Boushey, M Okos Journal of food engineering 159, 36-41, 2015 | 68 | 2015 |
| Developing novel 3D measurement techniques and prediction method for food density determination S Kelkar, S Stella, C Boushey, M Okos Procedia Food Science 1, 483-491, 2011 | 59 | 2011 |
| Effect of the degree of processing on soy oil conjugated linoleic acid yields VP Jain, T Tokle, S Kelkar, A Proctor Journal of agricultural and food chemistry 56 (17), 8174-8178, 2008 | 24 | 2008 |
| Production and characterisation of gluten-free chestnut sourdough breads I Demirkesen, E Puchulu-Campanella, S Kelkar, OH Campanella, ... Quality Assurance and Safety of Crops & Foods 8 (3), 349-358, 2016 | 7 | 2016 |
| Using x-ray imaging techniques to determine density of foods SM Kelkar Purdue University, 2013 | 5 | 2013 |
| Predicting and 3-d laser scanning for determination of apparent density of porous food S Stella, S Kelkar, M Okos IFT Annual Meeting and Food Expo, 2010 | 5 | 2010 |
| X-ray micro computed tomography (ct): A novel method to measure density of porous food S Kelkar, S Stella, M Okos IFT Annual Meeting and Food Expo, 2010 | 5 | 2010 |
| Oxidative stability of conjugated linoleic acid-rich soy oil SM Kelkar University of Arkansas, 2008 | 2 | 2008 |
| Characterization of structure of gluten-free breads by using X-ray microtomography S Kelkar, O Campanella, S ŞÜMNÜ, S ŞAHİN | | 2014 |
| Abstract/Details SM Kelkar, M Okos, CJ Boushey, O Campanella, G Narsimhan | | |
