Ministry of Education
Aashitosh Inamdar
VIDWAN ID: 125908

Dr Aashitosh Inamdar

Male Doctor of Philosophy
Chief Scientist | Department of Technology Transfer
CSIR-Central Food Technological Research Institute
Karnataka
Expertise: Food Science and Technology
ORCID 0000-0002-3900-8769 Scopus 53063817500
View older version My Dashboard
53 Publications
0 Projects
642 Scopus Citations
537 CrossRef
20 Years 2 Months Total Experience
Publications
53 Total
Articles
51
Chapters
2
Activity

No publication activity to display.

Scopus Scopus
642 Citations
16 h-index
CrossRef CrossRef
537 Citations
14 h-index
Google Scholar Google Scholar

Loading Scholar statistics...

Professional Recognition

No Data Found

There is currently nothing to display here.

Community & Membership

No Data Found

There is currently nothing to display here.

No Data Found

There is currently nothing to display here.

Personal Details

Doctor of Philosophy
2018
Smt. Ullasben Gordhandas College of Education
Chief Scientist
Aug 2025 – Present
CSIR-Central Food Technological Research Institute | Department of Technology Transfer
Senior Principal Scientist
May 2021 – Aug 2025
CSIR-Central Food Technological Research Institute | Department of Technology Transfer
Principal Scientist
Jul 2006 – May 2021
CSIR-Central Food Technological Research Institute | Department of Flour Milling, Baking and Confectionery Technology
Agricultural Sciences
Food Science and Technology

Related Profiles

Scholarly Work

No Data Found

There is currently nothing to display here.

No Data Found

There is currently nothing to display here.

No Data Found

There is currently nothing to display here.

Scholarly Publications

Application of color sorter in wheat milling

Short Survey
International Food Research Journal. Year: 2014. Volume: 21 , Issue: 6 , Pages: 2083-2089 .
Scopus Scopus: 21

Safety and Quality in Milling Industry

Book Chapter
AIP Conference Proceedings. Year: 2020. Pages: 431-453 .

Gluten-free sources for baking industry

Book Chapter
AIP Conference Proceedings. Year: 2025. Volume: 2 , Pages: 377-403 .
Authors: Veeranna Hitlamani; Aashitosh A. Inamdar
DOI 10.1016/B978-0-443-33345-3.00026-2

Effect of milling methods on acrylamide levels in chapatti and poori

Journal Article
Food Chemistry. Year: 2025. Volume: 490 .
Authors: Veeranna Hitlamani; Aashitosh Ashok Inamdar
DOI 10.1016/j.foodchem.2025.145195 Crossref Crossref: 8 Scopus Scopus: 8

Transforming Pre-cooked Plantain into Semolina: Physicochemical, Functional, and Engineering Properties of a Novel Ingredient and its Impact on the Textural Attributes of Ntuba Ekōn

Journal Article
Food Biophysics. Year: 2026. Volume: 21 , Issue: 2 .
Authors: Mundéné-Timothée Junior Lawrence; Veeranna Hitlamani; Suresh D. Sakhare; Nouga Bissoue Achille; Mouangue Ruben; Njintang Yanou Nicolas; Aashitosh A. Inamdar
DOI 10.1007/s11483-026-10154-4 Crossref Crossref: 1

Artisanal production of semolina: an agro-industrial prospect for the reduction of post-harvest losses of roots, tubers, and plantains in sub-Saharan Africa

Open Access
Journal Article
Sustainable Food Technology. Year: 2025. Volume: 3 , Issue: 6 , Pages: 1744-1765 .
Authors: Mundéné-Timothée Junior Lawrence; Veeranna Hitlamani; Nouga Bissoue Achille; Aashitosh A. Inamdar; Mouangue Ruben; Njintang Yanou Nicolas
DOI 10.1039/D5FB00326A Crossref Crossref: 1 Scopus Scopus: 2

Effect of nutrient-rich quinoa fraction composite wheat flour on product development

Journal Article
Journal of Food Science and Technology. Year: 2025. Volume: 62 , Issue: 1 , Pages: 134-143 .
Authors: R. Madhumathi; K. V. Harish Prashanth; Aashitosh Ashok Inamdar
DOI 10.1007/s13197-024-06016-x Crossref Crossref: 6 Scopus Scopus: 7

Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base

Journal Article
Journal of Food Science and Technology. Year: 2025.
Authors: Mahajan, S.; Kumar, A.; Rajiv, J.; Inamdar, A.A.; Sakhare, S.D.
DOI 10.1007/s13197-025-06335-7 Crossref Crossref: 2 Scopus Scopus: 2
Showing 1 to 8 of 53 publications