| Studies on the nutritional and quality characteristics of Cucumis sativus varieties T Keerthika, CS Devaki, F Suma, A Urooj Agricultural science research journal 6 (4), 79-85, 2016 | 30 | 2016 |
| Physico-chemical qualities of tomato fruits as influenced by pranic treatment-an ancient technique for enhanced crop development SN Jois, K Roohie, F Suma, CS Devaki, A Urooj, R Krell, KN Prasad Indian Journal of Science and Technology, 2016 | 23 | 2016 |
| Development of bittergourd fermented beverage using response surface methodology CS Devaki, KS Premavalli Journal of Pharmacy and Nutrition Sciences 2 (1), 94-103, 2012 | 17 | 2012 |
| Fermented vegetable beverages CS Devaki, KS Premavalli Fermented beverages, 321-367, 2019 | 14 | 2019 |
| Development of fermented beverage using RSM and nutrients evaluation-I. Fermented ashgourd beverage. CS Devaki, KS Premavalli | 13 | 2012 |
| Vegetable gourds–Guards of human health: a critical appraisal CS Devaki, DD Wadikar, PE Patki Nutrition & Food Science 45 (1), 125-144, 2015 | 9 | 2015 |
| Effect of different processing methods on the acceptability and keeping quality of burfi’s prepared from Garden cress seeds [Lepidium sativum Linn] DCSMMS Shekhara Naik R, Sharada R, Prakruthi M The Pharma Innovation Journal 9 (7), 117-122, 2020 | 7 | 2020 |
| Development and storage studies on ready to use spice-based paneer CS Devaki, HS Rashmi, R Pallavi, RN Shekhara J Adv Dairy Res 9, 250, 2021 | 5 | 2021 |
| Development and Evaluation of White Button Mushroom Based Snacks SNRN Pallavi Rachappa, Devaki Chandrashekar Sudharma, Om Prakash Chauhan ... Journal Of Food Processing & Technology 11 (3), 1-5, 2020 | 5* | 2020 |
| A study on assessment of nutritional status and nutritional knowledge of working women residing in hostels at Mysuru City R Pallavi, R Deepa, CS Devaki J Food Process Technol 11, 841, 2020 | 5 | 2020 |
| Evaluation of supplementation of Bittergourd fermented beverage to diabetic subjects CS Devaki, KS Premavalli J. Pharm. Nutr. Sci 4 (1), 27-36, 2014 | 5 | 2014 |
| Evaluation of supplementation of ashgourd fermented beverage to geriatric population CS Devaki, KS Premavalli Journal of Pharmacy and Nutrition Sciences 2 (2), 140-147, 2012 | 4 | 2012 |
| Development of ready to cook little millet Bisibelebath mix using response surface methodology SNR Brundha AR, Devaki CS, Shobha D International Journal of Food Science and Nutrition 4 (1), 01-07, 2018 | 3* | 2018 |
| Impact of supplementation of flaxseed based mid morning snacks on school children. CS Devaki, G Saraswathi, CV Madhura, YSS Swamy, CR Vasudheesh, ... | 3 | 2009 |
| Development of cucumber fermented beverage using response surface methodology T Keerthika, CS Devaki, P Suma, A Urooj International Journal of Food and Fermentation Technology 7 (1), 181-190, 2017 | 2 | 2017 |
| Studies of vegetable gourds based fermented juices and their evaluation CS Devaki PhD Thesis, 2013 | 2 | 2013 |
| Effect of fermentation process on ashgourd juice CS Devaki, KS Premavalli Journal of Pharmacy and Nutrition Sciences 4, 12-19, 2014 | 1 | 2014 |
| CAFFEINE–A CRITICAL REVIEW ON THE HEALTH ASPECTS AND ITS BENEFITS D Ramesh, CS Devaki International Journal for Research Publication and Seminar 13 (2), 40-53, 2022 | | 2022 |
| Nutritional, functional and shelf life studies of RTC little millet bisibelebath mix AR Brundha, D Shobha, CS Devaki, R Shekhara Naik | | 2022 |
| A Study on Assessment of Nutritional Status and Nutritional Knowledge of Working Women Residing in Hostels at Mysuru City CSD Rachappa Pallavi, Ranganath Deepa Journal Of Food Processing & Technology 11 (8), 1-5, 2020 | | 2020 |
Dadasaheb WadikarScientist, DRDO-Defence Food Research Laboratory,Adresse e-mail validée de gov.in
