1. GATE qualified
2. ASRB NET qualified
3. DBT Sponsored Senior Research Fellowship (2014) awarded by IIT Kharagpur
4. UGC Fellowship (2014) awarded
5. Young Scientist Award (2017) conferred at 19th IASF Congress, Allahabad
6. Best Oral Presentation Award at NutriCon-2019, Bangkok, Thailand
7. Life member of AFST (I) Mysore and ISAE, New Delhi

1. Kumar, N., Kumar, G., Prabhakar, P.K., Sahu, J.K., Naik, S. (2023). Ultrasound-assisted
   extraction of bioactive compounds from giloy (Tinospora cordifolia) stem: Quantitative process
   optimization and bioactives analysis, Journal of Food Process Engineering
   https://doi.org/10.1111/jfpe.1425
2. Kumar, M., Madhumita, M., Prabhakar, P.K., Basu, S. (2022). Refractance Window Drying of
   Food and Biological Materials: Status on Mechanisms, Diffusion Modelling and Hybrid Drying
   Approach, Critical Reviews in Food Science and Nutrition,
   http://dx.doi.org/10.1080/10408398.2022.2132210
3. Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A.,
   Prabhakar, P.K., Singh, A., Prasad, J.S., Bodana, V., Saxena, V., Shanmugam, V.K., Sharma, A.
   Page 2 of 7
   (2022). Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify
   cellulose wrapper for shelf-life extension of packaged bread. Food Research International,
   112321. https://doi.org/10.1016/j.foodres.2022.112321
4. Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A.,
   Prabhakar, P.K., Singh, A., Prasad, J.S., Bodana, V., Saxena, V., Shanmugam, V.K., Sharma, A.
   Page 2 of 7
   (2022). Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify
   cellulose wrapper for shelf-life extension of packaged bread. Food Research International,
   112321. https://doi.org/10.1016/j.foodres.2022.112321
5. Gade, S. R., Meghwal, M., Prabhakar, P. K., Giuffrè, A. M. (2022). A Comparative Study on the
   Nutritional, Antioxidant, Thermal, Morphological and Diffraction Properties of Selected Cucurbit
   Seeds. Agronomy, 12(10), 2242. https://doi.org/10.3390/agronomy12102242
6. Suhag, R., Dhiman, A., Prabhakar, P. K., Sharma, A., Singh, A., & Upadhyay, A. (2022).
   Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation
   of flow behavior under a pipe flow. Innovative Food Science & Emerging Technologies, 103119.
   https://doi.org/10.1016/j.ifset.2022.103119
7. Kumar, M., Madhumita, M., Srivsatava, B., Prabhakar, P.K. (2022) Mathematical Modeling and
   Simulation of Refractance Window Drying of Mango Pulp for Moisture, Temperature and Heat
   Flux Distribution, Journal of Food Process Engineering, https://doi.org/10.1111/jfpe.14090
8. Singh, H., Meghwal, M., Prabhakar, P. K., & Kumar, N. (2022). Grinding characteristics and
   energy consumption in cryogenic and ambient grinding of ajwain seeds at varied moisture
   contents. Powder Technology, 117531. https://doi.org/10.1016/j.powtec.2022.117531
9. Kumar, G., Kumar, N., Prabhakar, P. K., & Kishore, A. (2022). Foam mat drying: Recent
   advances on foam dynamics, mechanistic modeling and hybrid drying approach. Critical Reviews
   in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2022.2053061
10. Suhag, R., Kumar, R., Dhiman, A., Sharma, A., Prabhakar, P. K., Gopala Krishnan, K., Kumar,
    R., & Singh, A. (2022). Fruit peel bioactives, valorisation into nanoparticles and potential
    applications: A review. Critical Reviews in Food Science and Nutrition, 1-20.
    https://doi.org/10.1080/10408398.2022.2043237
11. Kamble, M. G., Singh, A., Prabhakar, P. K., Meghwal, M., Singh, S. V., & Chinchkar, A. V.
    (2022). Effect of high shear homogenization on quality characteristics of bael fruit pulp. Food
    Quality and Safety. https://doi.org/10.1093/fqsafe/fyac011
12. Thakur, D., Singh, A., Prabhakar, P. K., Meghwal, M., & Upadhyay, A. (2022). Optimization and
    characterization of soybean oil-carnauba wax Oleogel. LWT- Food Science and Technology,
    113108. http://dx.doi.org/10.1016/j.lwt.2022.113108
13. Kumar, M., Vatsa, S., Madhumita, M., & Prabhakar, P. K. (2021) Mathematical Modeling of
    Food Processing Operations: A Basic Understanding and Overview. Turkish Journal of
    Agricultural Engineering Research, 2(2), 472-492.
    http://dx.doi.org/10.46592/turkager.2021.v02i02.019
14. Singh, A., Mehta, A., Singh, A. P., & Prabhakar, P. K. (2021). Ultrasonic modulated osmotic
    dehydration of Aonla (Phyllanthus emblica L.) slices: An integrated modeling through ANN,
    GPR, and RSM. Journal of Food Processing and Preservation, e16247.
    http://dx.doi.org/10.1111/JFPP.16247
15. Prabhakar, P. K., Srivastav, P. P., Pathak, S. S., & Das, K. (2021). Mathematical Modeling of
    Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish. Front.
    Sustain. Food Syst. 5: 669473. https://doi.org/10.3389/fsufs.2021.669473
16. Mehta, A., Singh, A., Sing, A.P., Prabhakar, P.K., & Kumar, N. (2021) Ultrasonic induced effect
    on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.)
    slices: A mathematical modeling approach, Journal of Food Process Engineering, e13887 ,
    https://doi.org/10.1111/jfpe.13887
17.  Madhumita, M., Guha, P., Nag, A., & Prabhakar, P. K. Natural Preservative Efficacy of Cured
    Betel Leaf Essential Oil for Sapota Juice: Effect on Physicochemical, Microbial and Sensory
    Properties. Journal of Food Processing and Preservation, e15927.
    https://doi.org/10.1111/jfpp.15927
18. Gupta, V., Prabhakar, P. K., Gharde, S., Nimbaria, A., Sharma, V., & Rawat, A. (2021). Foam
    Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional,
    Phenolic Content and Antioxidant Analysis. Journal of The Institution of Engineers (India):
    Series A, 1-13. https://doi.org/10.1007/s40030-021-00566-5
19. Jha, P., Meghwal, M., & Prabhakar, P. K. (2021). Microwave drying of banana blossoms (Musa
    acuminata): Mathematical modeling and drying energetics. Journal of Food Processing and
    Preservation, https://doi.org/10.1016/j.lwt.2021.111632
20. Ghanghas, N., Prabhakar, P. K., Sharma, S., & Mukilan, T. M. (2021). Microfluidization of
    fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional,
    rheological, thermal and microstructural properties. LWT- Food Science and Technology, 111830.
    https://doi.org/10.1016/j.lwt.2021.111830
21. Kumar, Y., Roy, S., Devra, A., Dhiman, A., & Prabhakar, P. K. (2021). Ultrasonication of
    mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical
    properties and emulsion stability. LWT- Food Science and Technology, 149, 111632.
    https://doi.org/10.1016/j.lwt.2021.111632
22. Dhiman, A., Suhag, R., Singh, A., & Prabhakar, P. K. (2021). Mechanistic understanding and
    potential application of electrospraying in food processing: a review. Critical Reviews in Food
    Science and Nutrition, 1-19. https://doi.org/10.1080/10408398.2021.1926907
23. Dhiman, A., Suhag, R., Chauhan, D. S., Thakur, D., Chhikara, S., & Prabhakar, P. K. (2021).
    Status of beetroot processing and processed products: Thermal and emerging technologies
    intervention. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2021.05.042
24. Kamble, M. G., Singh, A., Mishra, V., Meghwal, M., & Prabhakar, P. K. (2021). Mass and
    surface modelling of green plantain banana fruit based on physical characteristics. Computers and
    Electronics in Agriculture, 186, 106194. https://doi.org/10.1016/j.compag.2021.106194
25. Gupta, R., Meghwal, M., & Prabhakar, P. K. (2021). Bioactive compounds of pigmented wheat
    (Triticum aestivum): Potential benefits in human health. Trends in Food Science & Technology.
    110, 240-252, https://doi.org/10.1016/j.tifs.2021.02.003
26. Gangmei D.L., Sharma, A., Gopalkrishnan, K., Prabhakar, P.K., Singh, A. (2021) Electropotential and Chemical Changes in Stored Paneer: A Potentiometric Approach, 12(6)21-40.
    http://dx.doi.org/10.15515/abr.0976-4585.12.6.3141
27. Jha, P., Meghwal, M., Prabhakar, P. K., & Singh, A. (2021). Exploring Effects of different PreTreatments on Drying Kinetics, Moisture Diffusion, Physico-Functional and Flow Properties of
    Banana Flower Powder. Journal of Food Processing and Preservation, e15356.
    https://doi.org/10.1111/jfpp.15356
28. Rahate, K. A., Madhumita, M., & Prabhakar, P. K. (2020). Nutritional Composition, AntiNutritional Factors, Pre-treatments-cum-Processing Impact and Food Formulation Potential of
    Faba Bean (Vicia Faba L.): A Comprehensive Review. LWT-Food Science and Technology,
    110796. https://doi.org/10.1016/j.lwt.2020.110796
29. Gupta, R., Meghwal, M., Prabhakar, P. K., & Garg, M. (2020) Investigating Moisture Induced
    Changes in the Engineering Properties and Colour Attributes of Pigmented Different Wheat
    (Triticum aestivum) Varieties. Journal of Food Processing and Preservation, e15142.
    https://doi.org/10.1111/jfpp.15142
30. Dhiman, A., Suhag, R., Thakur D., Gupta, V., Prabhakar, P. K., (2020) Current Status of Loquat
    (Eriobotrya japonica Lindl.): Bioactive Functions, Preservation Approaches and Processed
    Products, Food Review International, https://doi.org/10.1080/87559129.2020.1866007
31. Himani, N., Kumar, N., Prabhakar, P. K., & Pant, V. (2020) Physical, Mechanical, Functional and
    Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with
    Aqueous Clove Extract. Starch‐Stärke, 1900220. https://doi.org/10.1002/star.201900220
32. Gade, S. R., Meghwal, M., & Prabhakar, P. K. (2020). Engineering properties of dried ash gourd
    (Benincasa hispida Cogn) seeds: Mass modeling and its analysis. Journal of Food Process
    Engineering, e13545. https://doi.org/10.1111/jfpe.13545
33. Dhiman, A., & Prabhakar, P. K. (2020). Micronization in food processing: A comprehensive
    review of mechanistic approach, physicochemical, functional properties and self-stability of
    micronized food materials. Journal of Food Engineering, 110248.
    https://doi.org/10.1016/j.jfoodeng.2020.110248
34. Ghanghas, N., Mukilan, M T, Sharma, S., & Prabhakar, P. K. (2020). Classification,
    Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed
    Protein: A Comprehensive Review. Food Reviews International, 1-30.
    https://doi.org/10.1080/87559129.2020.1733596
35. Bajpai, A., Kumar, Y., Singh, H., Prabhakar, P. K., & Meghwal, M. (2020). Effect of moisture
    content on the engineering properties of Jamun (Syzygium cumini) seed. Journal of Food Process
    Engineering, 43(2), e13325. https://doi.org/10.1111/jfpe.13325
36. Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on
    freshness of fish and assessment: Analytical methods and recent innovations. Food Research
    International, 109157. https://doi.org/10.1016/j.foodres.2020.109157
37. Prabhakar, P. K., Srivastav, P. P., & Pathak, S. S. (2019). Kinetics of total volatile basic nitrogen
    and trimethylamine formation in stored Rohu (Labeo rohita) Fish. Journal of Aquatic Food
    Product Technology. https://doi.org/10.1080/10498850.2019.1604598
38. Makroo, H.A., Prabhakar, P. K. Rastogi, N.K., & Srivastavaa, B. (2019). Characterization of
    mango puree based on total soluble solids and acid content: Effect on physico-chemical,
    rheological, thermal and ohmic heating behavior. LWT – Food Science and Technology 103
    (2019) 316-324. https://doi.org/10.1016/j.lwt.2019.01.003
39. Chouhan, L; Prabhakar, P.K; & Srivastav, P.P (2018). Utilization of palm jaggary for preparation
    of palm candy. Green Farming, 9(3) 583-585.
40. Kant, R., Prabhakar, P. K., Kumar, N., Kumari, S., & Broadway, A. A. (2018). Chemical and
    organoleptic characteristics of functional gulabjamun along with food energy value. International
    Journal of Chemical Studies, 6(1), 897-902
41. Kant, R., Prabhakar, P. K., Samadder, S., & Srivastav, P. P. (2017). Radio frequency based
    sensor: An innovative detection tool for food spoilage. The Pharma Innovation, 6(4, Part B), 80-
    86
42. Kumar, N., Prabhakar, P. K., Meena, G. S., Kishore, A., & Halder, K. (2017). Effective energy
    management in a commercial multi-product dairy plant through a graphical user interface. The
    Pharma Innovation, 6(11, Part C), 193-198.
43. Raigar, R. K., Prabhakar, P. K., & Srivastav, P. P. (2017). Effect of different thermal treatments
    on grinding characteristics, granular morphology and yield of Ready‐to‐Eat wheat grits. Journal
    of Food Process Engineering, 40(2), e12363. https://doi.org/10.1111/jfpe.12363
44. Kumar, J., Prabhakar, P. K., Srivastav, P. P., & Bhowmick, P. K. (2016). Moisture dependent
    physical properties of Chironji (Buchanania Lanzan) nut. Journal of Agricultural Engineering,
    53(2), 45-54.
45. Kumar, J., Prabhakar, P. K., Srivastav, P. P., & Bhowmick, P. K. (2016). Moisture dependent
    physical properties of Chironji (Buchanania Lanzan) nut. Journal of Agricultural Engineering,
    53(2), 45-54.
46. Verma, D. K., Mohan, M., Prabhakar, P. K., & Srivastav, P. P. (2015). Physico-chemical and
    cooking characteristics of Azad basmati. International Food Research Journal, 22(4). 1380-1389
47. Prabhakar, P. K., & Srivastav, P. P. (2015). Characterization of soru-chakli-A traditional food of
    West Bengal. Food Sci Technol, 1(2), 1-8.
48. Hansdah, R., Prabhakar, P. K., Srivastav, P. P., & Mishra, H. N. (2015). Physico-chemical
    characterization of lesser-known Palo (Curcuma leucorrhiza) starch. International Food
    Research Journal, 22(4), 1368-1373.
49. Jha, R. K., Prabhakar, P. K., Srivastav, P. P., & Rao, V. V. (2015). Influence of temperature on
    vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe
    barbadensis Miller) gel. Research in Agricultural Eng., 61, 141-149.
    https://doi.org/10.17221/13/2014-RAE
50. Kumar. J., Prabhakar, P K, Srivastav P. P., & Bhowmick P K. (2014) Physical characterization of
    chironji (Buchananialanzan) nut and kernels. Food Science Research Journal, 5, 148-153.
    https://doi.org/10.15740/HAS/FSRJ/5.2/148-153

Books/Book Chapters:

1. Singh, A., Chauhan K., Chopra R., Singh, R., Singh, A., Prabhakar, PK., Shukla, S. (2021) Green Perspectives In Food Processing, ISBN: 9788194849513, New India Publishing Agency, New Delhi 

Book Chapters

1. Gopalakrishnan, K., Sharma, A., Emanuel, N., Prabhakar, P. K., & Kumar, R. (2021). Sensors for Non‐Destructive Quality Evaluation of Food. Food Chemistry: The Role of Additives, Preservatives and Adulteration, 397-449.
2. Gaudham, R. S., Kumar, R., Ranjit, R., Sharma, A., Prabhakar, P. K., & Emanuel, N. (2021). Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies, 135.
3. Neeraj., Das, K., Prabhakar, P.K., Ghnaghas, N. (2021). Edible Films and Coatings for Fruits and Vegetables: Composition, Functions and Regulatory Aspects, In Edible Food Packaging: Applications, Innovations and Sustainability (eds. Poonia, A., Dhewa, T.) ISBN: 978-981-16-2383-7, Springer Nature Switzerland AG.
4. Himani., Singla, M., Prabhakar, P.K.; Sharma, A., Meghwal, M. (2021). Edible and Oral thin Films: Formulation, Properties, Functions and Application in Food Packaging and Pharmaceutical Industry. In Edible Food Packaging: Applications, Innovations and Sustainability (eds. Poonia, A., Dhewa, T.) ISBN: 978-981-16-2383-7, Springer Nature Switzerland AG.
5. Cherukuri, N.D.; Meghwal, M., Prabhakar, P.K., Singh, A. (2021). Edible Coatings and Films from Agricultural and Marine Food Wastes. In Biotechnology for Zero Waste – Emerging Waste Management Techniques (eds. Hussain, C. M., Kadeppagari, R. K.). ISBN: 9783527348985, Wiley-VCHPublisher: Wiley-VCH Verlag. 4. Selvamuthukumaran, M., Prabhakar, P. K., & Ghanghas, N. (2021). Loquat (Chinese Plums): Medicinal and Therapeutic Values and Their Processed Products. In Asian Berries (eds. Xiao, G., Xu, Y., Yu, Y.) 205-220. ISBN: 9780429286476, CRC Press.
6. Vatsa, S , Kumar, M., Ghanghas, N., Prabhakar, P. K., Meghwal, M. (2021). Nanofiltration. In Food Processing: Advances in Non-Thermal Technologies (eds. Das, K.K., Chakraborty, S.) ISBN 9780367756109, CRC Press, Taylor & Francis.
7. Singh, H., Meghwal, M., Prabhakar, P.K. (2021). Cryogenic freezing. In Food Processing: Advances in Non-Thermal Technologies (eds. Das, K.K., Chakraborty, S.) ISBN 9780367756109, CRC Press Taylor & Francis
8. Gopalakrishnan, K., Kumar, R., Ranjit, R., Sharma, A.., Prabhakar, P.K. (2020) Detection of Pesticides in Fruits and Vegetables: Principles and Methods. In Handbook of Research on Food Processing and Preservation Technologies (eds. Goyal, M. R., Birwal, P.) ISBN, 9781774630334, Apple Academic Press, CRC
9. R., Ranjit, R., Sharma, A.., Prabhakar, P.K. Emanuel, N. (2020) Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation. In Handbook of Research on Food Processing and Preservation Technologies (eds. Goyal, M. R., Birwal, P.) ISBN, 9781774630334, Apple Academic Press, CRC.
10. Ghanghas, N., Mukilan, M.T., Prabhakar, P.K., and Kumar, N. (2019). Rice protein: properties, extraction, and applications in food formulation. In: Technologies for Value Addition in Food Products and Processes, Eds. S.C. Deka, D. Seth, N.R.S. Hulle, Apple Academic Press, USA, pp. 287-304, eBook. ISBN9780429242847.
11. Madhumita, M., and Prabhakar, P.K. (2019). Enzyme immobilization in food and agriculture: principles, practices, and future prospects. In: Technologies for Value Addition in Food Products and Processes, Eds. S.C. Deka, D.S., N.R.S., Hulle, Apple Academic Press, Pp. 73-102. eBook. ISBN9780429242847
12. Ranjan, A., and Prabhakar, P.K. (2019). Phytochemical, pharmacological, and food applications of asparagus (A. racemosus). Food Bioactives: Functionality and Applications in Human Health, Eds.: S.C. Deka, D. Seth, N.R.S. Hulle, Apple Academic Press, USA, pp. 191-211, eBook. ISBN: 9780429242793
13. Verma, D K; Mahato, D K; Billoria, S; Kopari, M; Prabhakar, P. K., Kumar, A V; Srivastav, P P (2015). Microbial spoilage in milk products, potential solution, food safety and health issues. Microorganisms in Sustainable Agriculture, Food and the Environment (eds. Verma, D. K. and Srivastav, P. P.), Apple Academic Press, USA.
14. Verma, D K; Mahato, D K; Billoria, S; Kopari, M; Prabhakar, P. K., Kumar, A V; Srivastav, P P. (2015). Microbial approach in fermentation for production and preservation of different foods. Microorganisms in Sustainable Agriculture, Food and the Environment (eds. Verma, D. K. and Srivastav, P. P.), Apple Academic Press, USA.
15. Mahato, D K; Verma, D K, S Billoria, Kopari, M; Prabhakar, P. K., Kumar, A V; Behera, S. M; Srivastav, P P. (2016). Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management. Developing Technologies in Food Science Status, Applications, and Challenges (eds. Meghwal, M. and Goyal, M. R.). Volume-7, Apple Academic Press, USA.