| 3D printing of meat A Dick, B Bhandari, S Prakash Meat science 153, 35-44, 2019 | 227 | 2019 |
| Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food A Dick, B Bhandari, X Dong, S Prakash Food Hydrocolloids 107, 105940, 2020 | 198 | 2020 |
| Post-processing feasibility of composite-layer 3D printed beef A Dick, B Bhandari, S Prakash Meat science 153, 9-18, 2019 | 98 | 2019 |
| Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients A Dick, B Bhandari, S Prakash Future Foods 3, 100006, 2021 | 70 | 2021 |
| Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content Z Liu, A Dick, S Prakash, B Bhandari, M Zhang Food and Bioprocess Technology 13, 564-576, 2020 | 67 | 2020 |
| The role of hydrocolloids on the 3D printability of meat products A Dick, X Dong, B Bhandari, S Prakash Food Hydrocolloids 119, 106879, 2021 | 40 | 2021 |
| Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients A Dick, B Bhandari, S Prakash LWT 150, 111915, 2021 | 30 | 2021 |
| Influence of drying method and 3D design on the 4D morphing of beef products A Dick, Y Gao, B Bhandari, S Prakash Applied Food Research 1 (2), 100017, 2021 | 10 | 2021 |
| Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice AD Zambrano, B Bhandari, B Ho, S Prakash International Journal of Food Properties 19 (11), 2608-2622, 2016 | 10 | 2016 |
| 3D Printing A Dick, S Prakash, B Bhandari Food formulation: Novel ingredients and processing techniques, 101-119, 2021 | 7 | 2021 |
| The Pandemic and Your Skin—Direct and Indirect Impact of COVID-19 M Imran, X Jin, M Ali, P Tapfumaneyi, P Lelasseur, L Carlo, A Jude, ... Cosmetics 10 (1), 34, 2023 | 5 | 2023 |
Bhesh BhandariUniversity of QueenslandVerified email at uq.edu.au
