Publications of Management

(only with DYP-ATU Affiliation)
Academic Year 2025-2026

Research

  1. Patil, N.S., Mote, G., Desai, V. et al.A comprehensive study of microstructural, functional, and nutritional quality of functional cookies utilizing finger millet and Jaggery, and optimization using simplex lattice mixture design and artificial neural networks. Journal ofFood Measurement and characterization (2025). https://doi.org/10.1007/s11694-025-03867-6
  2. Patil, N., Mote, G., Khot, J. A., &Prathapan, K. (2025). Simplex lattice mixture design approach for optimization of jaggery granules and finger millet flour-based functional muffins. Sugar Tech. https://doi.org/10.1007/s12355-025-01557-7
  3. Dahatonde  V., Ingale V. M., Patil S. R., Mote G. V., & Prathapan K., Khot J. A. (2025). Development of plum leather fortified with honey. Industrial Engineering Journal, 54(2), 83–88.
  4.  

Review

  1. A. Patil, I.S. Udachan, S.M. Lokhande, R. C. Ranveer& S. P. Khandekar* (2025). Effect of Inhibitors on Flour Fortification: A Nutritional Approach. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70210

 

  1. D. Patange, S. A. Patil &S. P. Khandekar* (2025). Applications of Foam-Mat Drying for Milk and Milk Products: An Innovative Preservation Technique. Journal of Future Foods. Vol 6 (2), 184-194. https://doi.org/10.1016/j.jfutfo.2024.05.013

 

  1. S.bhole, G.V. Mote, V. M. Ingale(2025). Review On – Benefits Of Adding Sugar Substitution For Health By Using Date Fruits In Creating Food With Value Added Product African Journal of Biomedical Research doi.org/10.53555/AJBR.v28i1S.6070

Research

  1. Patil, N., & Mote, G. (2024). Development and quality evaluation of functional cookies using jaggery as a natural sweetener. Indian Journal of Agricultural Biochemistry, 37(2), 186–191. https://doi.org/10.5958/0974-4479.2024.00027.X
  2. S.bhole, G.V.Mote, V.M.Ingale (2024). Effects of conventional extraction methods on physico-chemical and nutritional properties of date fruit liquid sugar of ‘Irani Mazhafati’, ‘Zahidi’, and ‘Black Buman’ varieties. Frontiers in Health Informatics, ISSN 2676-7104. (Scopus Q2).
  3. Raut, S. S .bhole, G.V.Mote, V.M.Ingale(2024). Comparative study on extraction of concentrate from raisins and its application in jelly. Acta Scientiae, ISSN 1517-4492. (Scopus Q1).
  4. Kudke, S. R., Ingale, V. M., Patil S. R., Mote, G. V., Prathapan, K., & Khot, J. A. (2024). Development of ice cream from plum fruit by incorporating plum puree. Nanotechnology Perceptions, 20(S13), 331–339
  5.  

Review

  1. P. Desai, S. P. Khandekar, P. D. Patil & D. M. Bongarde (2024). A Comparative Analysis of Environmental and Social Practices in the Sugar Industries of Brazil and Southern Maharashtra. Archives of Current Research International. Vol. 24 (11), Pp. 253-262. ISSN: 2454-7077. https://doi.org/10.9734/acri/2024/v24i11967
  2. Patil, S. R, Ingale V. M, Mote G. V, Prathapan K, & Khot J. A. (2024). A comprehensive review on advance techniques used for development of frozen desserts. Revista Electrónica de Veterinaria, 25(1), 1955‑1961
Academic Year 2025-2026

National

  1. Patil, N., Mote, G., Khot, J., & Prathapan, K. (2025). A comprehensive study on the development and optimization of functional cookies based on finger millet and jaggery using simplex lattice mixture design approach and correlation between quality parameters. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 251). Amity University Noida. (Secured third position; ISBN 978-93-48954-56-5)
  2. Kadam, H., Patil, N., Mote, G., &Prathapan, K. (2025). Development of multigrain baked bhakarwadi. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 253). Amity University Noida. ISBN 978-93-48954-56-5
  3. Bhandare, A., &Patil, N. (2025). Plant-based protein extrudates: An alternative to animal meat. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 266). Amity University Noida. ISBN 978-93-48954-56-5
  4. Pathan, S., &Patil, N. (2025). A comprehensive review of edible cutlery: An emerging alternative to single-use plastics. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 48). Amity University Noida. ISBN 978-93-48954-56-5

National

  1. P. Khandekar (2025). Impact of ball milling on different quality characteristics of protein powder: a systematic review. International Conference on Emerging Opportunities, Innovations and Challenges in Food Processing, Nutrition and Sustainable Development” (ICE-FOOD 2025) organized by College of Food Technology, Yavatmal (Dr. PDKV, Akola), Maharashtra, India held during 13th – 16th October, 2025.
  2. Ukey P. D, & Ingale V. M, Patil S. R (2024, August). Inclusion of agricultural education system into school curriculum. Paper presented at the Multidisciplinary and Skill Based Education: Challenges & Opportunities in NEP 2020

International

  1. Patil, N., & Mote, G. (2024). Development and quality evaluation of functional cookies using jaggery as a natural sweetener. Paper presented at the International Conference on Recent Advances and Future Prospects in Formatting a Healthier Food System, Amity University, Noida, Uttar Pradesh, March 19–20, 2024.
  2. Poster presented at 7th AMIFOST 2024 International Conference on “Recent Advances and Future Prospects in Formatting a Healthier Food System” on the title‘Date fruit (Phoenix dactylifera L.) potential health benefits and its application in functional food.’

National

  1. Patil, N. (2023). Development of nutrient-dense horse gram chikki coated with chocolate. Paper presented at the National Conference on Science and Technology for Sustainable Development, Jaysingpur College, Jaysingpur, December 16, 2023.
  2. Kurkute, P., Tiwari, A., Patil, N., & Mote, G. V. (2023). Development and physicochemical analysis of foxnut and Bengal gram-based nutrient-rich cookies. Poster presented at the National Conference on Science and Technology for Sustainable Development, Jaysingpur College, Jaysingpur, December 16, 2023. (Secured second prize)
  3. National Conference (2025) on Tribal Food and Nutrition” jointly organized by CSIR-CFTRI, Mysuru and Department of Food Technology, Ballarpur. The paper presentation on the topic “Development and formulation of millet based wafer roll”
Academic Year 2025-2026
  1. Bhandare, A., Anushree, A., Patil, N.*, Shirkole, S., Mote, G., &Prathapan, K. (2025). Nanotechnology applications in meat packaging. In Innovative Technologies for Meat Processing. CRC Press, Taylor & Francis Group. (Scopus indexed)
  2. Patil, N., Mote, G., Khot, J., &Prathapan, K. (2025). Jaggery: A natural source of functional and nutraceutical food and a healthy alternative to sugar. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed)
  3. Anusree, A., Patil, N., Prathapan, K., & Mote, G. V. (2025). Exploring the nutritional and health potential of microgreens: A comprehensive review. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed)
  4. S. Bhole, G.V. Mote (2025) Date Fruit (Phoenix dactylifera L.) Potential Health Benefits and Its Application in Functional Food. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed) https://link.springer.com/book/10.1007/978-3-031-98200-2
  1. Kurkute, P., Tiwari, A., Patil, N., & Mote, G. V. (2024). Development and physicochemical analysis of foxnut and Bengal gram–based nutrient-rich cookies. Science and Technology for Sustainable Development. ISBN 978-81-968308-7-8
  1. M.Chakre,Published a Research Paper on “Studies on Development of Nutritional Weaning Food Premix By Using Multigrain incorporating with Flaxseed and Ragi Flour” PSJ Journal Volume 23 ,Issue 8 Augast 2023. IF 5.1
  2. M.Chakre,Published a Research Paper on“ Preparation of Wine from Papaya by Using Yeast Saccharomyces Cerviceae” In World Food & Beverages Journal Jan.2013.
  3. M.Chakre,Development of Multigrain Herbal Energy Chocolate Bar, IJFANS, ISSN No.23191775,-Journal.2024-25.
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