Ministry of Education
Amudha Senthil
VIDWAN ID: 125909

Mrs Amudha Senthil

Female Master of Science
Principal Scientist | Department of Traditional Food and Sensory Science
CSIR-Central Food Technological Research Institute
Karnataka
Expertise: Food Science and Technology
Scopus 57147815900 Google Scholar qsWrzqoAAAAJ
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10 Publications
0 Projects
274 Scopus Citations
232 CrossRef
26 Years 9 Months Total Experience
Publications
10 Total
Articles
10
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Scopus Scopus
274 Citations
6 h-index
CrossRef CrossRef
232 Citations
7 h-index
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Personal Details

Master of Science
1994
N/A
Principal Scientist
Dec 1999 – Present
CSIR-Central Food Technological Research Institute | Department of Traditional Food and Sensory Science
Agricultural Sciences
Food Science and Technology

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Scholarly Work

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Scholarly Publications

Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals

Open Access
Journal Article
Journal of Food Science and Technology. Year: 2014. Volume: 51 , Issue: 12 , Pages: 3812-3820 .
Authors: P. M. Pradeep; Usha Dharmaraj; B. V. Sathyendra Rao; Amudha Senthil; N. S. Vijayalakshmi; N. G. Malleshi; Vasudeva Singh
DOI 10.1007/s13197-013-0949-3 Crossref Crossref: 32 Scopus Scopus: 34

Effect of particle size of ragi flour on physico-chemical and sensory profile of ragi mudde

Journal Article
Year: 2022. Volume: 21 , Issue: 3 , Pages: 653-659 .
Scopus Scopus: 6

Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products

Journal Article
Journal of Food Science and Technology. Year: 2020. Volume: 57 , Issue: 7 , Pages: 2739-2749 .
Authors: Thoithoi Tongbram; Jinku Bora; Amudha Senthil; Sourav Kumar
DOI 10.1007/s13197-020-04310-y Crossref Crossref: 6 Scopus Scopus: 6

Use of natural coagulants of plant origin in production of Soycurd (Tofu)

Journal Article
International Journal of Food Engineering. Year: 2008. Volume: 4 , Issue: 1 .
Authors: Sanjay, K.R.; Subramanian, R.; Senthil, A.; Vijayalakshmi, G.
DOI 10.2202/1556-3758.1351 Crossref Crossref: 4 Scopus Scopus: 5

Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

Open Access
Journal Article
Journal of Food Science and Technology. Year: 2011. Volume: 48 , Issue: 6 , Pages: 712-717 .
Authors: Amudha Senthil; B. S. Mamatha; Prema Vishwanath; K. K. Bhat; G. A. Ravishankar
DOI 10.1007/s13197-010-0165-3 Crossref Crossref: 25 Scopus Scopus: 32

Best estimated taste detection threshold for cardamom (Elettaria cardamomum maton) aroma in different media

Journal Article
JOURNAL OF SENSORY STUDIES. Year: 2011. Volume: 26 , Issue: 1 , Pages: 48-53 .
Authors: AMUDHA SENTHIL; K.K. BHAT
DOI 10.1111/j.1745-459X.2010.00320.x Crossref Crossref: 8 Scopus Scopus: 7

Studies on use of Enteromorpha in snack food

Journal Article
Food Chemistry. Year: 2007. Volume: 101 , Issue: 4 , Pages: 1707-1713 .
Authors: B MAMATHA; K NAMITHA; A SENTHIL; J SMITHA; G RAVISHANKAR
DOI 10.1016/j.foodchem.2006.04.032 Crossref Crossref: 80 Scopus Scopus: 95

Quality characteristics of blackgram papad

Journal Article
International Journal of Food Sciences and Nutrition. Year: 2006. Volume: 57 , Issue: 1-2 , Pages: 29-37 .
Authors: Amudha Senthil; R. Ravi; A. K. Vasanth Kumar
DOI 10.1080/09637480500498676 Crossref Crossref: 7 Scopus Scopus: 6
Showing 1 to 8 of 10 publications