Research Publications

  1. Adetunji C.O., Michael O.S., Rathee S., Singh K.R., Ajayi O.O., Adetunji J.B., Ojha A., Singh J., Singh R.P. (2022). Potentialities of nanomaterials for the management and treatment of metabolic syndrome: A new insight. Materials Today Advances. 13. 10.1016/j.mtadv.2021.100198.
  2. Agarwal S., Singh T.P., Bajaj D., Pant V. (2022). Affordable housing in urban India: a review of critical success factors (CSFs) addressing housing adequacy with affordability for the urban poor. Housing, Care and Support. 25(1). 61-79. 10.1108/HCS-08- 2021-0022.
  3. Ajesh Kumar V., Srivastav P.P., Pravitha M., Hasan M., Mangaraj S., V P., Verma D.K. (2022). Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN). Food Packaging and Shelf Life. 31. 10.1016/j.fpsl.2021.100778.
  4. Amsasekar A., Mor R.S., Kishore A., Singh A., Sid S. (2022). Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review. Nutrition and Food Science. 52 (6). 996- 1017. 10.1108/NFS-08-2021-0249.
  5. Awasthi M.K., Tarafdar A., Gaur V.K., Amulya K., Narisetty V., Yadav D.K., Sindhu R., Binod P., Negi T., Pandey A., Zhang Z., Sirohi R. (2022). Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic. International Journal of Food Microbiology. 368. 10.1016/j.ijfoodmicro.2022.109610.
  6. Belayneh T., Gebremichael S., Chinchkar A.V., Berhanu T., Singh A., Upadhyay A. (2022). Comparative Study on Chemical Composition and Antioxidant Properties (GraphPad Prism Approach) of Wild Ethiopian Z. spina-christi and Indian Z. jujube Fruit Species. Food Analytical Methods. 15(8). 2224-2237. 10.1007/s12161-022- 02274-7.
  7. Bhardwaj R., Aghdam M.S., Arnao M.B., Brecht J.K., Fawole O.A., Pareek S. (2022). Melatonin Alleviates Chilling Injury Symptom Development in Mango Fruit by Maintaining Intracellular Energy and Cell Wall and Membrane Stability. Frontiers in Nutrition. 9. 10.3389/fnut.2022.936932.
  8. Bhardwaj R., Pareek S., DomÃnguez-Avila J.A., Gonzalez-Aguilar G.A., Valero D., Serrano M. (2022). An Exogenous Pre-Storage Melatonin Alleviates Chilling Injury in Some Mango Fruit Cultivars, by Acting on the Enzymatic and Non-Enzymatic Antioxidant System. Antioxidants. 11(2). 10.3390/antiox11020384.
  9. Bhardwaj R., Pareek S., Mani S., DomÃnguez-Avila J.A., GonzálezAguilar G.A. (2022). A Melatonin Treatment Delays Postharvest Senescence, Maintains Quality, Reduces Chilling Injury, and Regulates Antioxidant Metabolism in Mango Fruit. Journal of Food Quality. 2022. 10.1155/2022/2379556.
  10. Bhardwaj R., Pareek S., Saravanan C., Yahia E.M. (2022). Contribution of pre-storage melatonin application to chilling tolerance of some mango fruit cultivars and relationship with polyamines metabolism and γ-aminobutyric acid shunt pathway. Environmental and Experimental Botany. 194. 10.1016/j.envexpbot.2021.104691.
  11. Bisht B., Lohani U.C., Kumar V., Gururani P., Sinhmar R. (2022). Edible hydrocolloids as sustainable substitute for nonbiodegradable materials. Critical Reviews in Food Science and Nutrition. 62(3). 693-725. 10.1080/10408398.2020.1827219.
  12. Chinchkar A.V., Singh A., Singh R., Kamble M.G., Dar A.H., Sagar N.A. (2022). Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage. Journal of Food Science and Technology.10.1007/s13197-022-05457-6.
  13. Chinchkar A.V., Singh A., Singh S.V., Acharya A.M., Kamble M.G. (2022). Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review. Journal of Food Processing and Preservation. 10.1111/jfpp.16495.
  14. Dev M., Kumar D., Mor R.S. (2022). Hospital selection under Insured Public Health Schemes in the multi-criteria group decision-making environment. Production Engineering Archives. 28(1). 1-11. 10.30657/pea.2022.28.01.
  15. Devu S.S., Dileepmon R., Kothakota A., Venkatesh T., Pandiselvam R., Garg R., Jambrak A., Mediboyina M.K., Kumar M., Rajkumar, Raghunathan R., Mousavi Khaneghah A. (2022). Recent advancements in baking technologies to mitigate formation of toxic compounds: A comprehensive review. Food Control. 135. 10.1016/j.foodcont.2021.108707.
  16. Dhiman A., Suhag R., Verma K., Thakur D., Kumar A., Upadhyay A., Singh A. (2022). Influence of microfluidization on physicochemical, rheological, thermal properties and cholesterol level of cow ghee. LWT. 160. 10.1016/j.lwt.2022.113281.
  17. Dhua S., Kheto A., Sharanagat V.S. (2022). Influence of moisture content on physico-mechanical and color characteristics of yellow, purple, and black wheat grains (Triticum aestivum). Agricultural Engineering International: CIGR Journal. 24(2). 258-266.
  18. Dhurve P., Kumar Arora V. (2022). Investigation of geometric and gravimetric properties of pumpkin seeds (Cucurbita maxima) under tray drying. Materials Today: Proceedings. 59. 437-441. 10.1016/j.matpr.2021.11.452.
  19. Dhurve P., Kumar Arora V., Kumar Yadav D., Malakar S. (2022). Drying kinetics, mass transfer parameters, and specific energy consumption analysis of watermelon seeds dried using the convective dryer. Materials Today: Proceedings. 59. 926-932. 10.1016/j.matpr.2022.02.008.
  20. Dhurve P., Suri S., Malakar S., Arora V.K. (2022). Multi-objective optimization of process parameters of a hybrid IR-vibro fluidized bed dryer using RSM-DF and RSM-GA for recovery of bioactive compounds from pumpkin seeds. Biomass Conversion and Biorefinery. 10.1007/s13399-022-03151-3.
  21. Dhyani A., Singh P.K., Chopra R., Garg M. (2022). Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils. Journal of Oleo Science. 71(8). 1135-1144. 10.5650/jos.ess22013.
  22. Dubey P., Yousuf O., Singh A. (2022). Advancement in packaging technologies for agri-food sector. Advanced Series in Management. 27. 165-178. 10.1108/S1877-636120220000027011.
  23. Ghanghas N., M. T M., Sharma S., Prabhakar P.K. (2022). Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review. Food Reviews International. 38(4). 354-383. 10.1080/87559129.2020.1733596.
  24. Gulsia O., Yadav S. (2022). A CB-SEM Approach to Modelling Agri-preneurship Development Prospects in Haryana, India. Vision. 10.1177/09722629221106255.
  25. Gundev P., Chauhan K., Sachdev D., Swer T.L. (2022). Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material. Journal of Food Processing and Preservation. 46(4). 10.1111/jfpp.16458.
  26. Handu S., Upadhyay A., Jan S. (2022). Studies on flow properties of Bengal gram (Cicer arietinum) flour for effective handling and storage strategies. Journal of Food Process Engineering. 45(6). 10.1111/jfpe.13874.
  27. Helal M., Sami R., Algarni E., Alshehry G., Aljumayi H., Al-Mushhin A.A.M., Benajiba N., Chavali M., Kumar N., Iqbal A., Aloufi S., Alyamani A., Madkhali N., Almasoudi A. (2022). Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate. Crystals. 12(2). 10.3390/cryst12020131.
  28. Hoffmann T.G., Finardi S., De Oliveira J.T., Mueller E., Bertoli S.L., Meghwal M., De Souza C.K. (2022). Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste. Future of Food: Journal on Food, Agriculture and Society. 10(2). 10.17170/kobra-202204136007.
  29. Hussain S., Malakar S., Arora V.K. (2022). Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing. Food Engineering Reviews. 14(1). 100-119. 10.1007/s12393-021-09293-w.
  30. Jatav J., Tarafdar A., Saravanan C., Bhattacharya B. (2022). Assessment of Antioxidant and Antimicrobial Property of Polyphenol-Rich Chitosan-Pineapple Peel Film. Journal of Food Quality. 2022. 10.1155/2022/8064114.
  31. Joshi A., Bhardwaj D., Kaushik A., Juneja V.K., Taneja P., Thakur S., Kumra Taneja N. (2022). Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review. Food Research International. 156. 10.1016/j.foodres.2022.111323.
  32. Kamble D.B., Bashir K., Singh R., Rani S. (2022). Effect of Moringa oleìfera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta. Journal of Food Processing and Preservation. 46(1). 10.1111/jfpp.16163.
  33. 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. 6. 10.1093/fqsafe/fyac011.
  34. Kaur I., Agnihotri S., Goyal D. (2022). Fabrication of chitosan-alginate nanospheres for controlled release of cartap hydrochloride. Nanotechnology. 33(2). 10.1088/1361-6528/ac2d4c.
  35. Kaur S., Dhurve P., Arora V.K. (2022). Statistical approach to investigate the effect of vibro-fluidized bed drying on bioactive compounds of muskmelon (Cucumis melo) seeds. Journal of Food Processing and Preservation. 10.1111/jfpp.16331.
  36. Khan S.A.R., Yu Z., Umar M., Lopes de Sousa Jabbour A.B., Mor R.S. (2022). Tackling post-pandemic challenges with digital technologies: an empirical study. Journal of Enterprise Information Management. 35(1). 36-57. 10.1108/JEIM-01-2021-0040.
  37. Khanashyam A.C., Shanker M.A., Kothakota A., Mahanti N.K., Pandiselvam R. (2022). Ozone Applications in Milk and Meat Industry. Ozone: Science and Engineering. 44(1). 50-65. 10.1080/01919512.2021.1947776.
  38. Khansili N., Krishna P.M. (2022). Curcumin functionalized TiO2 modified bentonite clay nanostructure for colorimetric Aflatoxin B1 detection in peanut and corn. Sensing and Bio-Sensing Research. 35. 10.1016/j.sbsr.2022.100480
  39. Kharub M., Mor R.S., Rana S. (2022). Mediating role of manufacturing strategy in the competitive strategy and firm performance: evidence from SMEs. Benchmarking. 10.1108/BIJ-05-2021-0257.
  40. Kheto A., Joseph D., Islam M., Dhua S., Das R., Kumar Y., Vashishth R., Sharanagat V.S., Kumar K., Nema P.K. (2022). Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa (Chenopodium quinoa Willd). Journal of Food Processing and Preservation. 46(5). 10.1111/jfpp.16595.
  41. Kumar A., Dhiman A., Suhag R., Sehrawat R., Upadhyay A., McClements D.J. (2022). Comprehensive review on potential applications of microfluidization in food processing. Food Science and Biotechnology. 31(1). 17-36. 10.1007/s10068-021-01010-x.
  42. Kumar D., Tarafdar A., Dass S.L., Pareek S., Badgujar P.C. (2022). Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate. Journal of Food Science and Technology. 10.1007/s13197-022-05437-w.
  43. 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. 10.1080/10408398.2022.2053061.
  44. Kumar M., Madhumita M., Srivastava 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. 10.1111/jfpe.14090.
  45. Kumar M., Suhag R., Hasan M., Dhumal S., Radha, Pandiselvam R., Senapathy M., Sampathrajan V., Punia S., Sayed A.A.S., Singh S., Kennedy J.F. (2022). Black soybean (Glycine max (L.) Merr.): paving the way toward new nutraceutical. Critical Reviews in Food Science and Nutrition. 10.1080/10408398.2022.2029825.
  46. Kumar N., Daniloski D., Pratibha, Neeraj, D’Cunha N.M., Naumovski N., Petkoska A.T. (2022). Pomegranate peel extract – A natural bioactive addition to novel active edible packaging. Food Research International. 156. 10.1016/j.foodres.2022.111378.
  47. Kumar N., Pratibha, Neeraj, Sami R., Khojah E., Aljahani A.H., Al-Mushhin A.A.M. (2022). Effects of drying methods and solvent extraction on quantification of major bioactive compounds in pomegranate peel waste using HPLC. Scientific Reports. 12(1). 10.1038/s41598-022-11881-7.
  48. Kumar N., Pratibha, Petkoska A.T., Singla M. (2022). Natural Gums for Fruits and Vegetables Preservation: A Review. Reference Series in Phytochemistry. 81-116. 10.1007/978-3-030-91378-6_4.
  49. Kumar P., Ram H., Kala C., Kashyap P., Singh G., Agnihotri C., Singh B.P., Kumar A., Panwar A. (2022). DPP-4 inhibition mediated antidiabetic potential of phytoconstituents of an aqueous fruit extract of Withania coagulans (Stocks) Dunal: in-silico, in-vitro and in-vivo assessments. Journal of Biomolecular Structure and Dynamics. 10.1080/07391102.2022.2103029.
  50. Kumar S., Chandra A., Nema P.K., Sharanagat V.S., Kumar S., Gaibimei P. (2022). Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet). Journal of Food Science and Technology. 10.1007/s13197-022-05509-x.
  51. Kumar S., Rattu G., Mitharwal S., Chandra A., Kumar S., Kaushik A., Mishra V., Nema P.K. (2022). Trends in non-dairy-based probiotic food products: Advances and challenges. Journal of Food Processing and Preservation. 10.1111/jfpp.16578.
  52. Kumar Y., Tarafdar A., Kumar D., Saravanan C., Badgujar P.C., Pharande A., Pareek S., Fawole O.A. (2022). Polyphenols of Edible Macroalgae: Estimation of In Vitro Bio-Accessibility and Cytotoxicity, Quantification by LC-MS/MS and Potential Utilization as an Antimicrobial and Functional Food Ingredient. Antioxidants. 11(5). 10.3390/antiox11050993.
  53. Kumari A., Bhattacharya B., Agarwal T., Paul V., Chakkaravarthi S. (2022). Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Research International. 156. 10.1016/j.foodres.2022.111172.
  54. Kumari M., Patel H.K., Kokkiligadda A., Bhushan B., Tomar S.K. (2022). Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties. LWT. 154. 10.1016/j.lwt.2021.112827.
  55. Madhu M., Kumar D., Sirohi R., Tarafdar A., Dhewa T., Aluko R.E., Badgujar P.C., Awasthi M.K. (2022).Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. Chemosphere. 307. 10.1016/j.chemosphere.2022.135650.
  56. Malakar S., Alam M., Arora V.K. (2022). Evacuated tube solar and sun drying of beetroot slices: Comparative assessment of thermal performance, drying kinetics, and quality analysis. Solar Energy. 233. 246-258. 10.1016/j.solener.2022.01.029.
  57. Malakar S., Arora V.K. (2022). Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices. Innovative Food Science and Emerging Technologies. 80. 10.1016/j.ifset.2022.103109.
  58. Maurya V.K., Shakya A., Bashir K., Kushwaha S.C., McClements D.J. (2022). Vitamin A fortification: Recent advances in encapsulation technologies. Comprehensive Reviews in Food Science and Food Safety. 21(3). 2772-2819. 10.1111/1541-4337.12941.
  59. Mehta D., Chaturvedi K., Sidana A., Shivhare U.S., Yadav S.K. (2022). Processing treatment of atmospheric- and vacuum-cold plasma improved physical properties, glucose diffusion and fermentability of dietary fibers extracted from de-oiled rice and corn bran. Bioactive Carbohydrates and Dietary Fibre. 28. 10.1016/j.bcdf.2022.100326.
  60. Mishra S. (2022). Effect of white oyster mushroom and basil powder on physicochemical and sensory characteristics of probiotic yogurt. Songklanakarin Journal of Science and Technology. 44(3). 676-682.
  61. Mitharwal S., Kumar A., Chauhan K., Taneja N.K. (2022). Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review. Food Chemistry. 383. 10.1016/j.foodchem.2022.132406.
  62. Mor R.S., Kumar D., Singh A., Neethu K. (2022). Robotics and automation for agri-food 4.0: Innovation and challenges. Advanced Series in Management. 27. 189-199. 10.1108/S1877-636120220000027013.
  63. Nallamuthu I., Jain A., Anand T. (2022). Comparative evaluation of Brassica oleracea, Ocimum basilicum, and Moringa oleifera leaf extracts on lipase inhibition and adipogenesis in 3T3-L1 adipocytes. Journal of Food Biochemistry. 46(7). 10.1111/jfbc.14158.
  64. Negi T., Kumar Y., Sirohi R., Singh S., Tarafdar A., Pareek S., Kumar Awasthi M., Alok Sagar N. (2022). Advances in bioconversion of spent tea leaves to value-added products. Bioresource Technology. 346. 10.1016/j.biortech.2021.126409.
  65. Panghal A., Manoram S., Mor R.S., Vern P. (2022). Adoption challenges of blockchain technology for reverse logistics in the food processing industry. Supply Chain Forum. 10.1080/16258312.2022.2090852.
  66. Panghal A., Mor R.S., Kamble S.S., Khan S.A.R., Kumar D., Soni G. (2022). Global food security post COVID-19: Dearth or dwell in the developing world?. Agronomy Journal. 114(1). 878-884. 10.1002/agj2.20932.
  67. Poonia A., Sindhu S., Arya V., Panghal A. (2022). Analysis of drivers for anti-food waste behaviour – TISM and MICMAC approach. Journal of Indian Business Research. 14(2). 186-212. 10.1108/JIBR-02-2021-0069.
  68. Popli S., Badgujar P.C., Agarwal T., Bhushan B., Mishra V. (2022). Persistent organic pollutants in foods, their interplay with gut microbiota and resultant toxicity. Science of the Total Environment. 832. 10.1016/j.scitotenv.2022.155084.
  69. Prithviraj V., Pandiselvam R., Manikantan M.R., Ramesh S.V., Shameena Beegum P.P., Kothakota A., Mousavi Khaneghah A. (2022). Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water. Journal of Food Process Engineering. 10.1111/jfpe.13958.
  70. Prithviraj V., Thangalakshmi S., Arora V.K., Liu Z. (2022). Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing. Journal of Texture Studies. 10.1111/jtxs.12709.
  71. Punia Bangar S., Suri S., Trif M., Ozogul F. (2022). Organic acids production from lactic acid bacteria: A preservation approach. Food Bioscience. 46. 10.1016/j.fbio.2022.101615.
  72. Puram P., Gurumurthy A., Narmetta M., Mor R.S. (2022). Last-mile challenges in on-demand food delivery during COVID-19: understanding the riders’ perspective using a grounded theory approach. International Journal of Logistics Management. 33(3). 901-925. 10.1108/IJLM-01-2021-0024.
  73. Rana A., Samtiya M., Dhewa T., Mishra V., Aluko R.E. (2022). Health benefits of polyphenols: A concise review. Journal of Food Biochemistry. 10.1111/jfbc.14264.
  74. Rathee S., Nayak V., Singh K.R., Ojha A. (2022). Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects. Food Chemistry: Molecular Sciences. 4. 10.1016/j.fochms.2022.100100.
  75. Rathee S., Ojha A. (2022). Advanced nanomaterials-based biosensors intended for food applications. Materials Letters. 313. 10.1016/j.matlet.2022.131752.
  76. Rattu G., Murali Krishna P. (2022). Enzyme-free colorimetric nanosensor for the rapid detection of lactic acid in food quality analysis. Journal of Agriculture and Food Research. 7. 10.1016/j.jafr.2022.100268.
  77. Ravichandran C., Upadhyay A., Meda V., Rastogi N.K., Khan Z.A., Emanuel N. (2022). Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp. International Journal of Food Science and Technology. 10.1111/ijfs.15984.
  78. Richa R., Shahi N.C., Lohani U.C., Kothakota A., Pandiselvam R., Sagarika N., Singh A., Omre P.K., Kumar A. (2022). Design and development of resistance heating apparatus-cum-solar drying system for enhancing fish drying rate. Journal of Food Process Engineering. 45(6). 10.1111/jfpe.13839.
  79. Samtiya M., Chandratre G.A., Dhewa T., Badgujar P.C., Sirohi R., Kumar A., Kumar A. (2022). A comparative study on comprehensive nutritional profiling of indigenous non-bio-fortified and bio-fortified varieties and bio-fortified hybrids of pearl millets. Journal of Food Science and Technology. 10.1007/s13197-022-05452-x.
  80. Samtiya M., Samtiya S., Badgujar P.C., Puniya A.K., Dhewa T., Aluko R.E. (2022). Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides. Nutrients. 14(15). 10.3390/nu14153001.
  81. Sen Gupta D., Dutta A., Sharanagat V.S., Kumar J., Kumar A., Kumar V., Souframanien J., Singh U., Biradar R., Singh A., Sewak S. (2022). Effect of growing environments on the minerals and proximate composition of urdbeans (Vigna mungo L. Hepper). Journal of Food Composition and Analysis. 114. 10.1016/j.jfca.2022.104746.
  82. Shanker A.M., Sehrawat R., Pareek S., Nema P.K. (2022). Physico-chemical Properties and Drying Kinetic Evaluation of Hot Air and Vacuum Dried Pre-Treated Oyster Mushroom under Innovative Multi-mode Developed Dryer. International Journal of Horticultural Science and Technology. 9(3). 363-374. 10.22059/IJHST.2021.329189.496.
  83. Sharma K., Kumar M., Waghmare R., Suhag R., Gupta O.P., Lorenzo J.M., Prakash S., Radha, Rais N., Sampathrajan V., Thappa C., Anitha T., Sayed A.A.S., Abdel-Wahab B.A., Senapathy M., Pandiselvam R., Dey A., Dhumal S., Amarowicz R., Kennedy J.F. (2022). Moringa (Moringa oleifera Lam.) polysaccharides: Extraction, characterization, bioactivities, and industrial application. International Journal of Biological Macromolecules. 209. 763-778. 10.1016/j.ijbiomac.2022.04.047.
  84. Sindhu S., Mor R.S. (2022). Modelling the interactions among enablers of technology entrepreneurship: An ISM and Fuzzy-MICMAC approach. Entrepreneurial Business and Economics Review. 10(2). 97-111. 10.15678/EBER.2022.100206.
  85. Sindhu S., Panghal A., Aggarwal G. (2022). Factors driving ecopreneurs in India – an exploration. International Journal of Entrepreneurship and Small Business. 46(3). 310-332. 10.1504/IJESB.2022.124459.
  86. Singh A., Mehta A., Singh A.P., Prabhakar P.K. (2022). Ultrasonic modulated osmotic dehydration of Aonla (Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM. Journal of Food Processing and Preservation. 46(2). 10.1111/jfpp.16247.
  87. Singh H., Kumar Y., Meghwal M. (2022). Encapsulated oil powder: Processing, properties, and applications. Journal of Food Process Engineering. 45(8). 10.1111/jfpe.14047.
  88. 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. 405. 10.1016/j.powtec.2022.117531.
  89. Singh K.R.B., Rathee S., Nagpure G., Singh J., Singh R.P. (2022). Smart and emerging nanomaterials-based biosensor for SARS-CoV-2 detection. Materials Letters. 307. 10.1016/j.matlet.2021.131092.
  90. Singh L., Agarwal T. (2022). Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications. Human and Ecological Risk Assessment. 28. 635-663. 10.1080/10807039.2022.2081836.
  91. Singh L., Kumar A., Agarwal T. (2022). Study of Influential Parameters for Determination of Polycyclic Aromatic Hydrocarbons (PAHs) on a Non-specific C18 Column by High-Pressure Liquid Chromatography. Food Analytical Methods. 15(6). 1626-1637. 10.1007/s12161-021-02196-w.
  92. Singh S.V., Singh R., Singh A., Tarafdar A., Thangalakshmi S., Upadhyay A., Kaur B.P., Chinchkar A.V. (2022). Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization. Journal of Food Quality. 2022. 10.1155/2022/6367411.
  93. Singh S.V., Singh R., Singh A., Thangalakshmi S., Kaur B., Kamble M.G., Tarafdar A., Upadhyay A. (2022). Optimization of enzymatic hydrolysis parameters for sapodilla fruit (Manikara achras L.) juice extraction. Journal of Food Processing and Preservation. 46(3). .1111/jfpp.16315.
  94. Singla M., Pareek S., Kumar N., Sagar N.A., Fawole O.A. (2022). Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-To-Use Pomegranate Arils under Low-Temperature Storage. Journal of Food Quality. 2022. 10.1155/2022/3404691.
  95. Suhag R., Kumar R., Dhiman A., Sharma A., Prabhakar P.K., Gopalakrishnan K., Kumar R., Singh A. (2022). Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review. Critical Reviews in Food Science and Nutrition. 10.1080/10408398.2022.2043237.
  96. Suri S., Dutta A., Shahi N.C., Singh A., Raghuvanshi R.S., Chopra C.S. (2022). Formulation, process optimization, and quality evaluation of barnyard millet (Echinochloa frumentacea)-based ready-to-eat (RTE) extruded snack. Journal of Food Processing and Preservation. 10.1111/jfpp.16936.
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  98. Suri S., Singh A., Nema P.K. (2022). Infrared drying of Kinnow (Citrus reticulata) peel waste: kinetics and quality characterization. Biomass Conversion and Biorefinery. 10.1007/s13399-022-02844-z.
  99. Suri S., Singh A., Nema P.K., Malakar S., Arora V.K. (2022). Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties. Food Bioscience. 48. 10.1016/j.fbio.2022.101789.
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  101. Tarafdar A., Sirohi R., Balakumaran P.A., Reshmy R., Madhavan A., Sindhu R., Binod P., Kumar Y., Kumar D., Sim S.J. (2022). The hazardous threat of Bisphenol A: Toxicity, detection and remediation. Journal of Hazardous Materials. 423. 10.1016/j.jhazmat.2021.127097.
  102. Thakur D., Singh A., Prabhakar P.K., Meghwal M., Upadhyay A. (2022). Optimization and characterization of soybean oil-carnauba wax oleogel. LWT. 157. 10.1016/j.lwt.2022.113108./li>
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  104. Tosif M.M., Najda A., Klepacka J., Bains A., Chawla P., Kumar A., Sharma M., Sridhar K., Gautam S.P., Kaushik R. (2022). A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes. Polymers. 14(6). 10.3390/polym14061163.
  105. Tyagi V., Wang Y., Bhattacharya B. (2022). Development of ionic liquid plasticized high-tensile starch-protein-sorghum bran composite films with antimicrobial activity. Journal of Applied Polymer Science. 139(26). 10.1002/app.52442.
  106. Verma K., Tarafdar A., Kumar D., Kumar Y., Rana J.S., Badgujar P.C. (2022). Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying. Food Research International. 160. 10.1016/j.foodres.2022.111705.
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  108. Wani A.K., Roy P., Kumar V., Mir T.U.G. (2022). Metagenomics and artificial intelligence in the context of human health. Infection, Genetics and Evolution. 100. 10.1016/j.meegid.2022.105267.
  109. Yadav A., Kumar N., Upadhyay A., Fawole O.A., Mahawar M.K., Jalgaonkar K., Chandran D., Rajalingam S., Zengin G., Kumar M., Mekhemar M. (2022). Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration. Plants. 11(4). 10.3390/plants11040547.
  110. Yadav A., Kumar N., Upadhyay A., Sethi S., Singh A. (2022). Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. Journal of Food Science. 87(6). 2256-2290. 10.1111/1750-3841.16145.
  111. Yadav A., Kumar N., Upadhyay A., Singh A., Anurag R.K., Pandiselvam R. (2022). Effect of mango kernel seed starch-based active edible coating functionalized with lemongrass essential oil on the shelf-life of guava fruit. Quality Assurance and Safety of Crops and Foods. 14(3). 103-115. 10.15586/qas.v14i3.1094.
  112. Yilmaz B., Bangar S.P., Echegaray N., Suri S., Tomasevic I., Lorenzo J.M., Melekoglu E., Rocha J.M., Ozogul F. (2022). The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. Microorganisms. 10(4). 10.3390/microorganisms10040826.
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  79. Madhumita M., Guha P., Nag A., Prabhakar P.K. (2021). 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 , 45(11), e15927. 10.1111/jfpp.15927.
  80. Mahato D.K., Devi S., Pandhi S., Sharma B., Maurya K.K., Mishra S., Dhawan K., Selvakumar R., Kamle M., Mishra A.K., Kumar P. (2021). Occurrence, impact on agriculture, human health, and management strategies of zearalenone in food and feed: A review. Toxins, 13(2), 13020092. 10.3390/toxins13020092.
  81. Mahato D.K., Kamle M., Sharma B., Pandhi S., Devi S., Dhawan K., Selvakumar R., Mishra D., Kumar A., Arora S., Singh N.A., Kumar P. (2021). Patulin in food: A mycotoxin concern for human health and its management strategies. Toxicon, 198, 12-23. 10.1016/j.toxicon.2021.04.027.
  82. Malakar S., Arora V.K., Nema P.K. (2021). Design and performance evaluation of an evacuated tube solar dryer for drying garlic clove. Renewable Energy,168, 568-580. 10.1016/j.renene.2020.12.068.
  83. Malakar S., Arora V.K. (2021). Mathematical Modeling of Drying Kinetics of Garlic Clove in Forced Convection Evacuated Tube Solar Dryer. Lecture Notes in Mechanical Engineering, 813-820. 10.1007/978-981-16-0159-0_72.
  84. Malakar S., Manonmani T., Deb S., Dash K.K. (2021). Osmotic Dehydration in Food Processing. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set, 67-89. 10.1201/9781003163251-4.
  85. Maurya V.K., Shakya A., Aggarwal M., Gothandam K.M., Bohn T., Pareek S. (2021). Fate of βcarotene within loaded delivery systems in food: State of knowledge. Antioxidants, 10(3), 1-49. 10.3390/antiox10030426.
  86. Meena kumari R., Jadhav V.J., Badgujar P.C. (2021). Development of a HPLC Fluorescence Method for Determining Efficacy of Milk Pasteurization. Food Analytical Methods, 14(2), 260-267. 10.1007/s12161-020-01865-6.
  87. Meghwal M., Devu S., Singh H., Goswami T.K. (2021). Piperine and curcumin. A Centum of Valuable Plant Bioactives, 589-612. 10.1016/B978-0-12-822923-1.00013-3.
  88. Mehetre G.T., Leo V.V., Singh G., Sorokan A., Maksimov I., Yadav M.K., Upadhyaya K., Hashem A., Alsaleh A.N., Dawoud T.M., Almaary K.S., Singh B.P. (2021). Current developments and challenges in plant viral diagnostics: A systematic review. Viruses, 13(3), 13030412. 10.3390/v13030412.
  89. Mehta A., Singh A., Singh 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, 44(12), e13887. 10.1111/jfpe.13887.
  90. Mishra A., Kumar R.P. (2021). Agricultural commodities: An integrated approach to assess the volatility spillover and dynamic connectedness. Economics and Business Review, 7(4), 28-53. 10.18559/ebr.2021.4.3.
  91. Mishra A., Upadhyay A., Jaiswal P., Sharma N. (2021). Effect of different drying method on the chemical and microstructural properties of Loquat slices. Journal of Food Processing and Preservation, 45(3), e15105. 10.1111/jfpp.15105.
  92. Mitharwal S., Kumar S., Chauhan K. (2021). Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. Food Bioscience, 44, 101382. 10.1016/j.fbio.2021.101382.
  93. Mithul Aravind S., Chakkaravarthi S. (2021). Safety Assessment of Probiotics For Use In Food Products. In: In Vitro Functionality of Probiotics in Foods, 219-246.
  94. Mithul Aravind S., Wichienchot S., Tsao R., Ramakrishnan S., Chakkaravarthi S. (2021). Role of dietary polyphenols on gut microbiota, their metabolites and health benefits. Food Research International, 142, 110189. 10.1016/j.foodres.2021.110189.
  95. Mor R.S., Bhardwaj A., Kharka V., Kharub M. (2021). Spare Parts Inventory Management in the Warehouse: A Lean Approach. International Journal of Industrial Engineering and Production Research, 32(3), 1110. 10.22068/ijiepr.1110.
  96. Mor R.S., Kumar D., Yadav S., Jaiswal S.K. (2021). Achieving cost efficiency through increased inventory leanness: Evidence from manufacturing industry. Production Engineering Archives, 27(1), 42-49. 10.30657/pea.2021.27.6.
  97. Mor R.S., Panghal A., Kumar V. (2021). Circular Economy in the Agri-Food Sector: An Introduction. Environmental Footprints and Eco-Design of Products and Processes, 1-14. 10.1007/978-981-16-3791-9_1.
  98. Mor R.S., Sangwan K.S., Singh S., Singh A., Kharub M. (2021). E-waste Management for Environmental Sustainability: An Exploratory Study. Procedia CIRP, 98, 193-198. 10.1016/j.procir.2021.01.029.
  99. Narayan K.S., Gaurkhede S., Sharma V., Kumar A., Bhushan B., Mishra V. (2021). Technological and functional assessment of riboflavin enriched probiotic soycurd. Fermentation, 7(2), 7020047. 10.3390/fermentation7020047.
  100. Nehra N.S., Rangnekar S. (2021). Linking the emotional maturity factors and personal effectiveness: A study of cement and power manufacturing organisations in India. International Journal of Business Excellence, 24(3), 408-436. 10.1504/IJBEX.2021.115837.
  101. Ojha A.K., Shah N.P., Mishra V. (2021). Conjugal Transfer of Antibiotic Resistances in Lactobacillus spp. Current Microbiology, 78(8), 2839-2849. 10.1007/s00284-021-02554-1.
  102. Pant V., Srivastava N., Singh T., Pathak P. (2021). Education loan delivery by banks in India: A qualitative enquiry. Banks and Bank Systems,16(4), 125-136. 10.21511/bbs. 16(4).2021.11.
  103. Patil M.P., Ahire J.J., Patil U.K., Bhushan B., Chaudhari B.L. (2021). Effect of Lactobacillus helveticus CD6 on serum lipid profile and indicators of liver function in high-fat diet fed Swiss albino mice. 3 Biotech,11(6), 266. 10.1007/s13205-021-02832-6.
  104. 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. Frontiers in Sustainable Food Systems, 5, 10.3389/fsufs.2021.669473.
  105. Prasanna P., Rathee S., Rahul V., Mandal D., Goud M.S.C., Yadav P., Hawthorne S., Sharma A., Gupta P.K., Ojha S., Jha N.K., Villa C., Jha S.K. (2021). Microfluidic platforms to unravel mysteries of alzheimer’s disease: How far have we come? Life ,11(10), 11101022. 10.3390/life11101022
  106. Prasanna P., Rathee S., Upadhyay A., Sulakshana S. (2021). Nanotherapeutics in the treatment of acute respiratory distress syndrome. Life Sciences, 276, 119428. 10.1016/j.lfs.2021.119428.
  107. Pratibha, Bhayana S., Neeraj (2021). A study of the socio-economic status of women via self-help groups in the rural areas of Karnal district in Haryana. World Review of Entrepreneurship, Management and Sustainable Development, 17(6), 759-776. 10.1504/WREMSD.2021.118641.
  108. Pratibha, Bhayana S., Neeraj (2021). Entrepreneurship activities to develop socioeconomic status of self-help groups in the Bhiwani District of Haryana. International Journal of Business and Globalisation, 29(3), 428-442. 10.1504/IJBG.2021.118685.
  109. Prithviraj V., Pandiselvam R., Babu A.C., Kothakota A., Manikantan M.R., Ramesh S.V., Beegum P.P.S., Mathew A.C., Hebbar K.B. (2021). Emerging non-thermal processing techniques for preservation of tender coconut water. LWT, 149, 111850. 10.1016/j.lwt.2021.111850.
  110. Rahate K.A., Madhumita M., Prabhakar P.K. (2021). Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review. LWT, 138,110796. 10.1016/j.lwt.2020.110796.
  111. Ram H., Kumar P., Purohit A., Kashyap P., Kumar S., Kumar S., Singh G., Alqarawi A.A., Hashem A., Abd-Allah E.F., Al-Arjani A.-B.F., Singh B.P. (2021). Improvements in HOMA indices and pancreatic endocrinal tissues in type 2-diabetic rats by DPP-4 inhibition and antioxidant potential of an ethanol fruit extract of Withania coagulans. Nutrition and Metabolism, 18(1), 10.1186/s12986-021-00547-2.
  112. Rana R.S., Kumar D., Mor R.S., Prasad K. 2021. Modeling the impact of demand disruptions on two warehouse perishable inventory policy amid COVID-19 lockdown. International Journal of Logistics Research and Applications, 10.1080/13675567.2021.1892043.
  113. Rattu G., Khansili N., Maurya V.K., Krishna P.M. (2021). Lactate detection sensors for food, clinical and biological applications: a review. Environmental Chemistry Letters, 19(2), 1135-1152. 10.1007/s10311-020-01106-6.
  114. Rattu G., Krishna P.M. (2021). Highly Selective and Label-Free AuNPs Based Optical Sensor Development Significant in Smartphone Sensing of L-Lactate in Food Samples. IEEE Transactions on Nanotechnology, 20, 635-643. 10.1109/TNANO.2021.3102705.
  115. Rattu G., Krishna P.M. (2021). TiO2 nanoparticles reagent based nonenzymatic label-free optical sensor for the rapid detection of L-lactate in apple juice. Sensors and Actuators Reports, 3, 10.1016/j.snr.2021.100067.
  116. Rattu G., Murali Krishna P. (2021). Development of non-enzymatic ZnO nanocomposite-based optical sensor for l-lactate detection in tomato samples. International Journal of Food Science and Technology, 56(9), 4328-4337 . 10.1111/ijfs.15077.
  117. Rayappa M.K., Arora S. (2021). Keeping Up with Innovation: Perspectives into the Present and the Future Needs of the Indian Food Sector. Journal of the Knowledge Economy, 12(2), 470-488. 10.1007/s13132-021-00728-7.
  118. Rayappa M.K., Viswanathan P.A., Rattu G., Krishna P.M. (2021). Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook. Journal of Agricultural and Food Chemistry, 69(16), 4578-4603. 10.1021/acs.jafc.0c07956.
  119. Reshmy R., Philip E., Vaisakh P.H., Sindhu R., Binod P., Madhavan A., Pandey A., Sirohi R., Tarafdar A. (2021). Biodegradable polymer composites. Biomass, Biofuels, Biochemicals: Biodegradable Polymers and Composites – Process Engineering to Commercialization, 393-412, 10.1016/B978-0-12-821888-4.00003-4.
  120. Rizvi Q.U.E.H., Shams R., Dar A.H., Majid I., Singh A., Khan S., Aga M.B. (2021). Extraction Technology Applications in Food and Biological Products. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set. 185
  121. Sachdev D., Joshi A., Taneja N.K., Pasricha R. (2021). Emerging silver nanomaterials for smart food packaging in combating food-borne pathogens. Silver Nanomaterials for Agri-Food Applications, 147-185, 10.1016/B978-0-12-823528-7.00009-3.
  122. Sagar N.A., Khar A., Vikas, Tarafdar A., Pareek S. (2021). Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications. Journal of Food Quality, 2021, 10.1155/2021/7178618
  123. Sagar N.A., Pareek S. (2021). Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread. Food Bioscience, 41, 10.1016/j.fbio.2021.100992.
  124. Sahu R., Agarwal T. (2021). Carbon Footprint of Raw Milk and Other Dairy Products. Environmental Footprints and Eco-Design of Products and Processes, 177-189. 10.1007/978-981-16-3791-9_10.
  125. Sandhu H.K., Sinha P., Emanuel N., Kumar N., Sami R., Khojah E., Al-Mushhin A.A.M. (2021). Effect of ultrasound-assisted pretreatment on extraction efficiency of essential oil and bioactive compounds from citrus waste by-products. Separations, 8(12), 10.3390/separations8120244.
  126. Sasikumar R., Vivek K., Chakkaravarthi S., Deka S.C. (2021). Physicochemical Characterization and Mass Modeling of Blood Fruit (Haematocarpus validus) “An Underutilized Fruit of Northeastern India. International Journal of Fruit Science, 21(1), 12-25. 10.1080/15538362.2020.1848752.
  127. Sedha S., Lee H., Singh S., Kumar S., Jain S., Ahmad A., Bin Jardan Y.A., Sonwal S., Shukla S., Simal-Gandara J., Xiao J., Huh Y.S., Han Y.-K., Bajpai V.K. (2021). Reproductive toxic potential of phthalate compounds “ State of art review . Pharmacological Research, 167, 10.1016/j.phrs.2021.105536.
  128. Sehgal S., Saji H., Banik S.P. (2021). Role of food structure in digestion and health. Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health, 151-165, 10.1016/B978-0-12-821232-5.00019-7.
  129. Sehrawat R., Kaur B.P., Nema P.K., Tewari S., Kumar L. (2021). Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Science and Biotechnology, 30(1), 19-35. 10.1007/s10068-020-00831-6.
  130. Sen I., Shrivastava D., Aggarwal M., Khandal R.K. (2021). Development of a validated method for quantitative analysis of heavy metals in herbal medicines using inductively coupled plasma mass spectrometry. Pharmacologyonline, 1, 487-502.
  131. Shams R., Rizvi Q.E.H., Dar A.H., Majid I., Khan S.A., Singh A. (2021). Polysaccharides: Promising Constituent for the Preparation of Nanomaterials. Polysaccharides: Properties and Applications, 441-457, 10.1002/9781119711414.ch21.
  132. Sharanagat V.S., Nema P.K. (2021). Bread preparation by partial replacement of wheat by germinated sorghum. Food Science and Technology International, 10.1177/10820132211058002
  133. Sid S., Mor R.S., Kishore A., Sharanagat V.S. (2021). Bio-sourced polymers as alternatives to conventional food packaging materials: A review. Trends in Food Science and Technology, 115, 87-104. 10.1016/j.tifs.2021.06.026.
  134. Sid S., Mor R.S., Panghal A., Kumar D., Gahlawat V.K. (2021). Agri-food supply chain and disruptions due to covid-19: Effects and strategies. Brazilian Journal of Operations and Production Management, 18(2), 10.14488/BJOPM.2021.031.
  135. Simal-Gandara J., Agarwal T., Esteki M., Gomez-Zavaglia A., Xiao J. (2021). Editorial: Re-valorization of Food Losses and Food Co-products. Frontiers in Sustainable Food Systems, 5, 10.3389/fsufs.2021.779734.
  136. Sindhu S., Dahiya S., Siwach P., Panghal A. (2021). Adoption of sustainable business practices by entrepreneurs: Modelling the drivers. World Review of Entrepreneurship, Management and Sustainable Development, 17(6), 704-722. 10.1504/WREMSD.2021.118638.
  137. Sindhu S., Mor R.S. (2021). Modeling the enablers for branded content as a strategic marketing tool in the COVID-19 era. Systems, 9(3), 10.3390/systems9030064
  138. Singh D., Sillu D., Kumar A., Agnihotri S. (2021). Dual nanozyme characteristics of iron oxide nanoparticles alleviate salinity stress and promote the growth of an agroforestry tree: Eucalyptus tereticornis Sm. Environmental Science: Nano, 8(5), 1308-1325. 10.1039/d1en00040c.
  139. Singh H., Meghwal M., Prabhakar P.K. (2021). Cryogenic Freezing. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set, 181-194. 10.1201/9781003163251-8.
  140. Singh L., Agarwal T. (2021). Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee. Food Chemistry, 364, 130440. 10.1016/j.foodchem.2021.130440.
  141. Singhal S., Kumar Y., Badgujar P.C. (2021). Effect of Hydrothermal Processing on Physico-chemical Properties and Antioxidant Activity of Edible Brown Seaweed Sargassum wightii. Journal of Aquatic Food Product Technology, 30(10), 1205-1217. 10.1080/10498850.2021.1987607.
  142. Sirohi R., Bhat M.I., Singh S., Verma V., Pandey A.K., Kant A., Gaur V.K., Tarafdar A., Singh A., Pandey A. (2021). Sustainable technologies for damaged grains utilisation. Biomass, Biofuels, Biochemicals: Circular Bioeconomy: Technologies for Biofuels and Biochemicals, 263-274, 10.1016/B978-0-323-89855-3.00012-1.
  143. Sirohi R., Pandey J.P., Goel R., Singh A., Lohani U.C., Kumar A. (2021). Two-Stage Enzymatic Hydrolysis for Fermentable Sugars Production from Damaged Wheat Grain Starch with Sequential Process Optimization and Reaction Kinetics. Starch/Staerke,7344593. 10.1002/star.202000082
  144. Sirohi R., Ummalyma S.B., Sagar N.A., Sharma P., Awasthi M.K., Badgujar P.C., Madhavan A., Rajasekharan R., Sindhu R., Sim S.J., Pandey A. (2021). Strategies and advances in the pretreatment of microalgal biomass. Journal of Biotechnology, 341, 63-75. 10.1016/j.jbiotec.2021.09.010.
  145. Sonawane A., Chauhan O.P., Semwal S.D., Semwal A.D. (2021). Drying characteristics and lycopene degradation kinetics of tomato soup. Chemical Data Collections, 35, 10.1016/j.cdc.2021.100757.
  146. Suhag R., Dhiman A., Thakur D., Kumar A., Upadhyay A. (2021). Physico-chemical and functional properties of microfluidized egg yolk. Journal of Food Engineering, 294, 10.1016/j.jfoodeng.2020.110416.
  147. Suri S., Singh A., Nema P.K. (2021). Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability. Food Science and Biotechnology, 30(13), 1601-1626. 10.1007/s10068-021-00984-y.
  148. Tarafdar A., Jothi N., Kaur B.P. (2021). Mathematical and artificial neural network modeling for vacuum drying kinetics of Moringa olifera leaves followed by determination of energy consumption and mass transfer parameters. Journal of Applied Research on Medicinal and Aromatic Plants, 24, 10.1016/j.jarmap.2021.100306.
  149. Tarafdar A., Kaur B.P. (2021). Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice. Journal of Food Quality, 2021, 10.1155/2021/3326302.
  150. Tarafdar A., Kaur B.P. (2021). Sedimentation rate of microfluidized sugarcane juice. LWT, 145, 111317. 10.1016/j.lwt.2021.111317.
  151. Tarafdar A., Kaur B.P., Pareek S. (2021). Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice. Food and Bioprocess Technology,14(7), 1375-1385. 10.1007/s11947-021-02651-w.
  152. Tarafdar A., Kumar Y., Kaur B.P., Badgujar P.C. (2021). High-pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality. Journal of Food Processing and Preservation, 45(5), 10.1111/jfpp.15428.
  153. Tarafdar A., Sirohi R., Negi T., Singh S., Badgujar P.C., Chandra Shahi N., Kumar S., Jun Sim S., Pandey A. (2021). Nanofluid research advances: Preparation, characteristics and applications in food processing. Food Research International, 150, 110751. 10.1016/j.foodres.2021.110751.
  154. Thangalakshmi S., Arora V.K., Kaur B.P., Malakar S. (2021). Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing. Journal of Food Processing and Preservation, 45(4), 10.1111/jfpp.15375.
  155. Thangalakshmi S., Arora V.K., Prithviraj V. (2021). A Comprehensive Assessment of 3D Food Printing: Technological and Processing Aspects. Journal of Biosystems Engineering, 46(3), 286-304. 10.1007/s42853-021-00106-w.
  156. Thangalakshmi S., Arora V.K. 2021. Assessment of Rice Flour and Jaggery as a Potential 3D Food Printer Cartridge. Lecture Notes in Mechanical Engineering, 487-498, 10.1007/978-981-15-9956-9_49.
  157. Trajkovska Petkoska A., Daniloski D., Kumar N., Pratibha, Broach A.T. (2021). Active Edible Packaging: A Sustainable Way to Deliver Functional Bioactive Compounds and Nutraceuticals. Environmental Footprints and Eco-Design of Products and Processes, 225-264, 10.1007/978-981-16-4609-6_9.
  158. Trajkovska Petkoska A., Daniloski D., Kumar N., Pratibha, Broach A.T. (2021). Biobased Materials as a Sustainable Potential for Edible Packaging. Environmental Footprints and Eco-Design of Products and Processes, 111-135, 10.1007/978-981-16-4609-6_5.
  159. Tyagi V., Saravanan C., Wang Y., Bhattacharya B. (2021). Solvent dependency of sorghum bran phytochemicals acting as potential antioxidants and antibacterial agents. Food Technology and Biotechnolog, 59(1), 31-43, 10.17113/ftb.59.01.21.6878.
  160. Vatsa S., Kumar M., Ghanghas N., Prabhakar P.K., Meghwal M. (2021). Nanofiltration: Principles, Process Modeling, and Applications. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set, 195-222, 10.1201/9781003163251-9.
  161. Verma K., Tarafdar A., Badgujar P.C. (2021). Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization. LWT, 135, 10.1016/j.lwt.2020.110269.
  162. Verma K., Tarafdar A., Mishra V., Dilbaghi N., Kondepudi K.K., Badgujar P.C. (2021). Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties. Food Research International, 148, 10.1016/j.foodres.2021.110611.
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  164. Yadav A., Kumar N., Upadhyay A., Pratibha, Anurag R.K. (2021). Edible Packaging from Fruit Processing Waste: A Comprehensive Review. Food Reviews International, 10.1080/87559129.2021.1940198.
  165. Yadav D.K., Chand K., Shahi N.C., Verma A.K. (2021). Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals. Journal of Food Processing and Preservation, 45(12), 10.1111/jfpp.16009.
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  167. Zothanpuia, Zomuansangi R., Leo V.V., Passari A.K., Yadav M.K., Singh B.P. (2021). Antimicrobial sensitivity profiling of bacterial communities recovered from effluents of municipal solid waste dumping site. 3 Biotech, 11(2), 10.1007/s13205-020-02548-z.
  1. Abdalla M.A., Aro A.O., Gado D., Passari A.K., Mishra V.K., Singh B.P., McGaw L.J. (2020). Isolation of endophytic fungi from South African plants, and screening for their antimicrobial and extracellular enzymatic activities and presence of type I polyketide synthases. South African Journal of Botany, 134, 336-342. 10.1016/j.sajb.2020.03.021.
  2. Aeron A., Khare E., Jha C.K., Meena V.S., Aziz S.M.A., Islam M.T., Kim K., Meena S.K., Pattanayak A., Rajashekara H., Dubey R.C., Maurya B.R., Maheshwari D.K., Saraf M., Choudhary M., Verma R., Meena H.N., Subbanna A.R.N.S., Parihar M., Shukla S., Muthusamy G., Bana R.S., Bajpai V.K., Han Y.-K., Rahman M., Kumar D., Singh N.P., Meena R.K. (2020). Revisiting the plant growth-promoting rhizobacteria: lessons from the past and objectives for the future. Archives of Microbiology, 202, 4, 665-676. 10.1007/s00203-019-01779-w.
  3. Arora S., Prabha K., Sharanagat V.S., Mishra V. (2020). Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana. British Food Journal, 123, 8, 2805-2817. 10.1108/BFJ-06-2020-0469.
  4. Babar O.A., Arora V.K., Nema P.K. (2020). Experimental analysis for thermo-physical properties of phase change materials during accelerated thermal cycling. Australian Journal of Mechanical Engineering, 1, 13, 10.1080/14484846.2020.1794503.
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  6. Bajpai A., Kumar Y., Singh H., Prabhakar P.K., Meghwal M. (2020). Effect of moisture content on the engineering properties of Jamun (Syzgium cuminii) seed. Journal of Food Process Engineering, 43, 2, e13325, 10.1111/jfpe.13325.
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  20. Kumar, A., Badgujar, P.C., Mishra, V., Sehrawat, R., Babar, O.A., and Upadhyay, A. 2019. Effect of microfluidization on cholesterol, thermal properties and protein digestibility (in-vitro and in-vivo) of milk. LWT Food Science and Technology, 116:108523.
  21. Kumar, D., Tarafdar, A., Kumar, Y., and Badgujar, P.C. 2019. Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. Journal of Food Process Engineering, 42(5), e13087.
  22. Kumar, G. R., Das, K., Lakshminarayan., Reddy, K.S., 2019. Crowding effects and depletion mechanisms for population regulation in prey-predator intraspecific competition model. International Journal of Computational Ecology and Software, . 9(1), 19 – 36.
  23. Kumar, N., and Neeraj. 2019. Polysaccharide-based component and edible film/coating: a review. Nutrition and Food Science, 49(5), 793-823.
  24. Kumar, N., Neeraj, Ojha, A., and Singh, R. 2019. Preparation and characterization of chitosan :pullulan blended edible films enrich with pomegranate peel extract. Reactive and Functional Polymers, 144, 1-12. Article number: 104350.
  25. Makroo, H.A., Prabhakar, P.K., Rastogi, N.K., and Srivastava, B. 2019. Characterization of mango puree based on total soluble solids and acid content: effect on physico-chemical, rheological, thermal and ohmic heating behaviour. LWT Food Science and Technology, 103, 316-324.
  26. Malik, S., Saloni, S., and Chauhan, K. 2019. Nutritional and organoleptic evaluation of baked products incorporating stabilized rice bran. Current Nutrition and Food Science,15, 1- 7. DOI : 10.2174/1573401315666190112144508
  27. Maurya, V.K., andAggarwal, M. 2019. A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications.The Journal of Steroid Biochemistry and Molecular Biology, 190, 88-98.
  28. Maurya, V.K., andAggarwal, M. 2019. Fabrication of nano-structured lipid carrier for encapsulation of vitamin D3 for fortification of ‘Lassi’; a milk based beverage.The Journal of Steroid Biochemistry and Molecular Biology,193, 105429 (1-11).https://doi.org/10.1016/j.jsbmb.2019.105429
  29. Mithra, S.V.S., Pushpalatha, R., Sunitha, S., George, J., Singh, P.P., Singh R.S., Tarafdar, J., Mitra, S., Deo, C., Pareek, S., Lakshmi, K.M., Shiny, R., and Byju, G. 2019. Evaluation of crop growth model for sweet potato over a set of agro-climatic conditions in India. Current Science. Article No. 32708.
  30. Mor, R.S., Bhardwaj, A., Singh, S., and Arora, V.K. 2019. Exploring the factors affecting supply chain performance in dairy industry using exploratory factor analysis technique. International Journal of Industrial and Systems Engineering, Accepted.
  31. Mor, R.S., Bhardwaj, A., Singh, S., and Sachdeva, A. 2019. Productivity gains through standardization-of-work: case of Indian manufacturing industry. Journal of Manufacturing Technology Management, 30(6), 899-919.
  32. Nagar, M., Sharanagat, V.S., Kumar, Y., Singh, L. 2019. Development and characterization of elephant foot yam starch-hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties. Journal of Food Science and Technology, 57, 1331-1341.
  33. Nagar, M., Sharanagat, V.S., Kumar, Y., Singh, L., and Mani, S. 2019. Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch. International Journal of Biological Macromolecules, 136, 831-838.
  34. Prabhakar, P.K., Srivastav, P.P., and 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, 28(5), 452-464.
  35. Pratap, D., Halder, K., Singh, R., Ojha, A., Thangalakshmi, S., and Rani, S. 2019. Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk. Nutrition and Food Science, ahead-of-print.
  36. Pratap, D., Singh, R., Ravichandran, C., Ojha, A., Upadhyay, A., Kaur, B., and Senthilkumar, T. 2019. Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk. Journal of Food Processing and Preservation, 43(11), e14215.
  37. Rani, S., Singh, R., Kamble, D.B., Upadhyay, A., and Kaur, B.P. 2019. Structural and quality evaluation of soy enriched functional noodles. Food Bioscience, 32, 100465.
  38. Roy, P.,Kumar, V. 2019. Production of bioflavour from microbial sources and its health benefits. Indian Journal of Biochemistry & Biophysics, 56, 352-357.
  39. Sandhu H. & Emanuel N. 2019 Food Packaging Development – Recent Perspective Journal of Thin Films, Coating Science Technology and Application, 6(3), 13-29.
  40. Sehrawat, R., Chandra, A., Nema, P.K., and Arora, V.K. 2019. Drying of fruits and vegetables in a developed multimode drying unit and comparison with commercially available systems. Journal of the Institution of Engineers (India): Series A, 100(3), 381-386. DOI: 10.1007/s40030-019-00371-1.
  41. Sen, I., Shrivastava, D.,Khandal, R.K., andAggarwal, M. 2019. Development of a robust tandem mass liquid spectroscopic method for aflatoxins in cereals and millets: differentiating aflatoxin type.International Archive of Applied Sciences and Technology, 10(1), 166-176.
  42. Sen, I., Shrivastava, D.,Khandal, R.K., andAggarwal, M. 2019.Carbitol as adulterant in menthol:analytical method for quantitative analysis of adulteration.AIMS Agriculture and Food, 5(1):129.
  43. Shakya, A., and Agarwal, T. 2019. Removal of Cr(VI) from water using pineapple peel derived biochars: adsorption potential and re-usability assessment. Journal of Molecular Liquids, 293, 111479.
  44. Shakya, A., Núñez-Delgado, A., and Agarwal, T. 2019. Biochar synthesis from sweet lime peel for hexavalent chromium remediation from aqueous solution. Journal of Environmental Management, 251, 1095702.
  45. Sharanagat, V.S., Kumar, P., Patro, S., Ghule, P.D., Naryal, S., Meena, S., Singh, L., Kumar, Y., Gundev, P., Nagar, M., Bhadra, R., Mani, S., and Nema, P.K. 2019. Influence of germination on physicochemical, thermo-pasting, and antioxidant properties of moong grain (Vigna radiata). Journal of Food Processing and Preservation, 43(5), e13922. 10.1111/jfpp.13922.
  46. Sharanagat, V.S., Suhag, R., Anand, P., Deswal, G., Kumar, R., Chaudhary, A., Singh, L., Kushwah, O.S., Mani, S., Kumar, Y., and Nema, P.K. 2019. Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]. Journal of Cereal Science, 85, 111-119. DOI: 10.1016/j.jcs.2018.11.013.s
  47. Sharma, A., Shivaprasad, D.P., Chauhan, K., and Taneja, N.K. 2019. Control of E. coli growth and survival in Indian soft cheese (paneer) using multiple hurdles: phytochemicals, temperature and vacuum. LWT Food Science and Technology, 114, 108350. https://doi.org/10.1016/j.lwt.2019.108350.
  48. Sharma, S., Cheng, S., Bhattacharya, B., and Chakkaravarthi, S. 2019. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: special emphasis on nanoemulsion-based encapsulation. Trends in Food Science & Technology, 91, 305-318.
  49. Shukla, S., Khan, I., Bajpai, V.K., Lee, H., Kim, T., Upadhyay, A., Huh, Y.K., Han, Y.K., and Tripathi, K.M. 2019. Sustainable graphene aerogel as an ecofriendly cell growth promoter and highly efficient adsorbent for histamine from red wine. ACS Applied Materials and Interfaces, 11(20), 18165-18177.
  50. Singh, H., and Meghwal, M. 2019. Physcial and thermal properties of various Ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content. Journal of Food Process Engineering, DOI: 10.1111/JFPE.13310.
  51. Srikanth, K.S., Sarnagat, V.S., Kumar, Y., Bhadra, R., Singh, L., Nema, P.K., and Kumar, V. 2019. Convective drying and quality of elephant foot yam (Amorphophallus paeoniifolius). LWT-Food Science and Technology, 99, 8-16.
  52. Srikanth, K.S., Sharanagat, V.S., Kumar, Y., Bhadra, R., Singh, L., Nema, P.K., and Kumar, V. 2019. Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius). LWT Food Science and Technology, 99, 8-16. 10.1016/j.lwt.2018.09.049.
  53. Swer, T.L., and Chauhan, K. 2019. Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L. LWT Food Science and Technology, 102, 181-189.
  54. Swer, T.L., Chauhan, K., Mukhim, C., Bashir, K., and Kumar, A. 2019. Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing. LWT Food Science and Technology, 114, 108360. DOI:10.1016/j.lwt.2019.108360.
  55. Tarafdar, A., Nair, S.G., and Kaur, B.P. 2019. Identification of microfluidization processing conditions for quality retention of sugarcane juice using genetic algorithm. Food and Bioprocess Technology, 12(11), 1874-1886.
  56. Tyagi, V., and Bhattacharya, B. 2019. Role of plasticizers in bioplastics. MOJ Food Processing and Technology, 7(4), 128?130.
  57. Upadhyai, R., Jain, A., Roy, H., and Pant, V. 2019. A review of healthcare service quality dimensions and their measurement. Journal of Health Management, 21(1), 102-107.
  1. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2018. Mathematical modelling for fatigue life prediction of a symmetrical 65Si7 leaf spring. International Journal of Computer Aided Engineering and Technology, 10(3), 287-319. DOI: 10.1504/IJCAET.2018.10011626.
  2. Cao, S., Yang, Z., and Pareek, S. 2018. Tropical and subtropical fruits: postharvest biology and storage. Journal of Food Quality, Article ID 3026987, doi:https://doi.org/10.1155/2018/3026987
  3. Das, K., and Das, A. 2018. Burden of tuberculosis disease in South-East Asia: a statistical analysis. International Journal of Basic Research Journal of Medicine and Clinical Sciences, 7(2),10-24.
  4. Das, K., Gazi, N.H., Singha, S., and Pinelas, S. 2018. Nonlinear dynamics of expression of BMAL1: a mathematical study. International Journal of Non-linear Studies, 25(1), 223-240.
  5. Das, K., Srinivas, M. N., Gazi, N.H., and Pinelas, S. 2018. Stability of the zero solution of nonlinear tumor growth cancer model under the influence of white noise. International Journal of Systems Applications, Engineering & Development, 12, 12-27.
  6. Dominguez, C.R., Dominguez Avila, J.A., Pareek, S., Villegas Ochoa, M.A., Ayala Zavala, J.F., Yahia, E., and Gonzalez-Aguilar, G.A. 2018. Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananascomosus L.) cv. Esmeralda. Journal of Applied Botany and Food Quality, 91, 61-68.
  7. Gaur, S., Lopez, E.C., Ojha, A., and Andrade, J. 2018. Functionalization of lipid-based nutrient supplement with β-cyclodextrin inclusions of oregano essential oil. Journal of Food Science, 83(6), 1748-1756. DOI: 10.1111/1750-3841.14178.
  8. Holker, S., Kumar, K., Singh, L. And Sharanagat, V. S., 2018. Design, development and statistical optimization of ginger peeling machine. Agricultural Engineering International: CIGR Journal, 20(1), 177-183.
  9. Kashyap, D., and Agarwal, T. 2018. Concentration and factors affecting the distribution of phthalates in the air and dust: a global scenario. Science of the Total Environment, 635, 817- 827.
  10. Kaur, B.P., and Rao, P.S. 2018. Effect of storage temperature and packaging on quality and shelf life of high pressure processed black tiger shrimp (Penaeus monodon). Journal of Food Processing and Preservation, 42(1), e13366.
  11. Khushbu Sao, Kaushik A. & Emanuel N. 2018, Bioactive compounds and metal content studies of guava fruit by-products for value added processing, Brazilian Journal of Analytical Chemistry, 5(21):8-18.
  12. Korada, S.K., Yarla, N.S., Mishra, V., Daim, M.A., Sharma, B., Ashraf, G.M., Reggi, R., Palmery, M., Peluso, I., and Kamal, M.A. 2018. Single probiotic versus multiple probiotics – a debate on current scenario for alleviating health benefits. Current Pharmaceutical Design, 24, 1-4.
  13. Kumar, V., Sachdev, D. Pasricha, R., Maheshwari, P.H., and Taneja, N.K. 2018. Zinc supported multiwalled carbon nanotube nanocomposite: a synergism to micronutrient release and a smart distributor to promote the growth of onion seeds in arid conditions. ACS Applied Materials and Interfaces, 10(43), 36733-36745.
  14. Nataraj, D., Sakkara, S., Meghwal, M., and Reddy, N. 2018. Crosslinked chitosan films with controllable properties for commercial applications. International Journal of Biological Macromolecules, 120, 1256-1264.
  15. Nishtha Khansili, Gurdeep Rattu, Prayaga M. Krishna, 2018. Label-free optical biosensors for food and biological sensor applications-review, Sensors & Actuators: B. Chemical, 265, 35-49, ISSN No: 0925-4005, IF: 5.08; https://doi.org/10.1016/j.snb.2018.03.004
  16. Pathak, P., and Pant, V. 2018. An assessment of bank credit literacy, accessibility and service quality among women self help groups. Academy of Entrepreneurship Journal, 24(1), 1-13.
  17. Rahman, L., Sultana, A., and Das, K. 2018. Determination of gestational age : a perspective with the Bangladeshi ethnicity. European Scientific Journal, 14(6), 375-386.
  18. Rani, S., Singh, R., Kaur, B.P., Upadhyay, A., and Kamble, D.B. 2018. Optimization and evaluation of multigrain gluten-enriched instant noodles. Applied Biological Chemistry, 61(5), 531-541.
  19. Ravichandran, C., Badgujar, P.C., Gundev, P., and Upadhyay, A. 2018. Review of toxicological assessment of d-limonene, a food and cosmetics additive. Food and Chemical Toxicology, 120, 668-680.
  20. Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M., and Lobo, M.G. 2018. Fruit and vegetable waste: Bioactive compounds, extraction and possible utilization. Comprehensive Reviews in Food Science and Food Safety. 17, 512-531.
  21. Sehrawat, R. and Nema, P.K., 2018. Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit. Journal of food science and technology, 55(10), 4311-4320.
  22. Sehrawat, R., Nema, P.K., and Kaur, B.P. 2018. Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods. LWT Food Science and Technology, 92, 548-555.
  23. Sharanagat, V.S., Kansal, V. and Kumar, K., 2018. Modeling the effect of temperature on the hydration kinetic whole moong grain. Journal of the Saudi Society of Agricultural Sciences, 17(3), 268-274
  24. Singh, L., and Agarwal, T. 2018. PAHs in Indian diet: assessing the cancer risk. Chemosphere, 202, 366-376.
  25. Singh, L., and Agarwal, T. 2018. Polycyclic aromatic hydrocarbons in diet: concern for public health. Trends in Food Science and Technology, 79, 160-170.
  26. Swer, T.L., Chauhan, K., Paul, P.K., Mukhim, C., Bashir, K., and Sehrawat, R. 2018. Production and optimization of anthocyanin-rich food colourant extracted from Prunus nepalensis L. (Sohiong). Pigments and Resin Technology, 47(6), 453-463.
  27. Swer, T.L., Mukhim, C., Bashir, K., and Chauhan, K. 2018. Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L. LWT Food Science and Technology, 91, 382-390.
  28. Vinay Kumar, DivyaSachdev, RenuPasricha, Priyanka H. Maheshwari,NeetuKumraTaneja. Zinc Supported Multiwalled Carbon Nanotube Nanocomposite; a synergism to micronutrient release and a smart distributor to promote the growth of Onion Seeds in arid conditions (ACS Applied Materials & Interfaces,Accepted, 2018). (I.F: 8.456)
  29. Wang, J., Law, C.L., Nema, P.K., Zhao, J.H., Liu, Z.L., Deng, L.Z., Gao, Z.J. and Xiao, H.W., 2018. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. Journal of Food Engineering, 224, 129-138.
  1. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2017. Enhancement of fatigue life of multi-leaf spring by parameter optimization using RSM. Journal of the Brazilian Society of Mechanical Sciences and Engineering, 39(4), 1333-1349. DOI: 10.1007/s40430-016-0638-z.
  2. Badgujar, P.C., Selkar, N.A., Chandratre, G.A., Pawar, N.N., Dighe, V.D., Bhagat, S.T., Telang, A.G., and Vanage, G.R. 2017. Fipronil-induced genotoxicity and DNA damage in vivo: protective effect of vitamin E. Human and Experimental Toxicology, 36(5), 508-519.
  3. Bashir, K. and Aggarwal, M., 2017. Physicochemical, thermal and functional properties of gamma irradiated chickpea starch. International Journal of Biological Macromolecules, 97, 426-433.
  4. Bashir, K., andAggarwal, M. 2017.Thermo-rheological and functional properties of gamma irradiated whole wheat flour.International Journal of Food Science and Technology,52(4):927-35.Doi: 10.1111/ijfs.13356.
  5. Bashir, K., Swer, T.L., Prakash, K.S. and Aggarwal, M., 2017. Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT-Food Science and Technology, 76, 131-139.
  6. Dabur, R., Shirolkar, A., Mishra, V., and Yadav, B.S. 2017. Non-invasive qualitative urinary metabolomic profiling discriminates gut microbiota derived metabolites in the moderate and chronic alcoholic cohorts. Current Pharmaceutical Biotechnology, 18(14), 1175-1189.
  7. Devra, N.S., Ameta, K.D., Kaushik, R.A., Pareek, S., Yadav, R.K., Chouhan, B.S., and Sumeria, H.K. 2017. Salicylic acid affects the physical and physiological quality of ber fruits during storage under low temperature. Annals of Biology, 33(2), 255-259.
  8. Gaur, S., Elizabeth, M., Ojha, A., Patra, F., Shukla, D., Nicki, J., Patel, P.R., and Andrade, J. 2017. Omega-3-fortified lipid based nutrient supplement: development, characterization, and consumer acceptability. Food and Nutrition Bulletin, 38(2), 158-171. DOI: 10.1177/0379572117701234.
  9. Gurdeep Rattu, Prayaga M.Krishna, 2017. Label-free electrochemical biosensors for food and drug application, International Journal of BioInorganic Hybrid Nanomaterials, 6, 185-203, (eISSN: 2251-8533; ISSN:2322-4142, IJBIHN-1710-1081), Corpus ID:162172918,ISSN 2322-4142, IF: 0.787
  10. Jogihalli, P., Singh, L. and Sharanagat, V.S., 2017. Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum). LWT-Food Science and Technology, 79, 223-233.
  11. Jogihalli, P., Singh, L., Kumar, K. and Sharanagat, V.S., 2017. Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. LWT, 86, 456-464.
  12. Jogihalli, P., Singh, L., Kumar, K. and Sharanagat, V.S., 2017. Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum). Food chemistry, 237, 1124-1132.
  13. Kaur, B.P., and Rao, P.S. 2017. Kinetic modeling of polyphenoloxidase inactivation during thermal-assisted high pressure processing in black tiger shrimp (Penaeus monodon). Food Control, 80, 388-394.
  14. Kaur, B.P., and Rao, P.S. 2017. Modeling the combined effect of pressure and mild heat on the inactivation kinetics of Escherichia coli, Listeria innocua and Staphylococcus aureus in black tiger shrimp (Penaeus monodon). Frontiers in Microbiology, 8, 1311.
  15. Kaushik A., Agarwal S. & Emanuel N. 2017 Determination of concentration of heavy metals and trace minerals in selected fruits and vegetables from Delhi region, International Journal of Recent Scientific Research, 8, 17494-17498.
  16. Kumar, N., Marotta, F., Bharadwaj, A., and Mishra, V. 2017. Isolation and identification of Lactobacilli from traditional dairy products of selected regions of India. International Journal of Probiotics and Prebiotics, 12(3), 123-130.
  17. Kumar, N., Marotta, F., Dhewa, T., Mishra, V., Kumar, V., and Bharadwaj, A. 2017. Management of oral health through novel probiotics: a review. International Journal of Probiotics and Prebiotics, 12(3),109-114.
  18. Maurya, V., andAggarwal, M.2017.Factors influencing the absorption of vitamin D in GIT: an overview.Journal of Food Science and Technology,54(12):3753-65.
  19. Maurya, V.,and Aggarwal, M. 2017.Enhancing bio-availability of vitamin D by nano-engineered based delivery systems- an overview.International Journal of Current Microbiology and Applied Science, 6(7): 340-353.
  20. Maurya, V.K., Gothandam, K.M., Ranjan, V., Shakya, A. and Pareek, S. 2017. Effects of drying methods (microwave-vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.8868
  21. Nandi, B., Sandeep, K., Jindal, N., Singh, I., and Kumar, N. 2017. Fabrication of laboratory scale ohmic heater and its application in wheat bran stabilization. Journal of Food Processing and Preservation, 41(4), e13035.
  22. Pawar, N.N., Badgujar, P.C., Sharma, L.P., Telang, A.G., and Singh, K.P. 2017. Oxidative impairment and histopathological alterations in kidney and brain of mice following subacute lambda-cyhalothrin exposure. Toxicology and Industrial Health, 33(3), 277-286.
  23. Rani, S., Singh, R., Sehrawat, R., Kaur, B.P., and Upadhyay, A. 2017. Pearl millet processing: a review. Nutrition and Food Science, 48(1), 30-44.
  24. Sharma, S., Pareek, S., Sagar, N.A., Serrano, M., and Valero, D. 2017. Modulatory effect of exogenously applied polyamines on postharvest physiology, antioxidant system and shelf life of fruits: A review. International Journal of Molecular Sciences, 18(8): E-1789. DOI: 10.3390/ijms18081789.
  25. Singh, H., Thakur, S., Mukhrjee, J., Nayak, T., Kumar, S., and Kaur, B.P. 2017. Influence of acid hydrolysis on physico-chemical, structural, and pasting properties of moth bean (Vigna aconitifolia) starch. Starch-Starke, 69, 5-10.
  26. Singla, V., and Chakkaravarthi, S. 2017. Applications of prebiotics in food industry: a review. Food Science and Technology International, 23(8), 649-667.
  1. Akshay Bisht, P.Murli Krishna, 2016. Synthesis and characterization of agro waste non-wood paper modified with antimicrobial, photocatalytic materials for food packaging and other applications, International Research Journal of Natural and Applied Sciences, 3(9)118-137,ISSN: 2349-4077; IF- 5.46
  2. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2016. Effect of geometry, material and strength reduction factor on the fatigue life of the symmetrical leaf spring. International Journal of Advanced Materials Manufacturing and Characterization, 6(1), 51-57. DOI: 10.11127/ijammc.2016.04.10.
  3. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2016. Precise estimation of individual leaf camber and stepping in symmetrical 65Si7 leaf springs. Journal of the Brazilian Society of Mechanical Sciences and Engineering, 38(6), 1717-1729. DOI: 10.1007/s40430-015-0396-3.
  4. Badgujar, P.C., Chandratre, G.A., Pawar, N.N., Telang, A.G., and Kurade, N.P. 2016. Fipronil induced oxidative stress involves alterations in SOD 1 and catalase gene expression in male mice liver: protection by vitamins E and C. Environmental Toxicology, 31(9), 1147- 1158.
  5. Bashir, K., and Aggarwal, M. 2016.Effects of gamma irradiation on the pysico-chemical, thermal andfunctional properties of chickpea ?our.LWT – Food Science and Technology, 69, 614-622.
  6. Bhattacharya, B. 2016. Spectroscopic investigation of self-assembling properties of tyrocidines B and C: a novel group of peptides against foodborne pathogens. International Journal of Food and Nutritional Sciences, 5, 26-36.
  7. Chauhan, B., Gupta, M., and Chauhan, K. 2016. Role of antioxidants on the clinical outcome of patients with perennial allergic rhinitis. Allergy and Rhinology, 7(2), e74-e81(8). DOI: 10.2500/ar.2016.7.0163.
  8. Kaur, B.P., and Rao, P.S. 2016. Process optimization for high pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology. Food Science and Technology International, 23, 197-208.
  9. Kaur, B.P., Rao, P.S., and Nema, P.K. 2016. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon). Innovative Food Science and Emerging Technologies, 33, 47-55.
  10. Kaushik, N., Kaur, B.P., and Rao, P.S. 2016. Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi (Litchi chinensis) juice. Food and Bioproducts Processing, 100, 412-423.
  11. Korada, S.K., Sastry, N., Bishayee, A., and Mishra, V. 2016. Can probiotics cure inflammatory bowel diseases? Current Pharmaceutical Design , 22, 904-917.
  12. Lonare, M., Kumar, M., Raut, S., More, A., Doltade, S., Badgujar, P., and Telang, A. 2016. Evaluation of ameliorative effect of curcumin on imidacloprid-induced male reproductive toxicity in wistar rats. Environmental Toxicology, 31(10), 1250-1263.
  13. Reddy, K.S., Das, K., Srinivas, M.N., Pavan Kumar, C.V. 2016. Stochastic nonlinear aspect of noise in a two predators – one prey mathematical model induced cyclic oscillations. International Journal of Non-Linear Phenomena in Complex System, 19(4), 315-329.
  14. Reddy, K.S., Srinivas, M.N., Das, K., and Gazi, N.H. 2016. Dynamics in harvested prey-predator mathematical model with noise and diffusion. International Journal of Dynamical System and Differential Equation, 6(1), 36-62.
  15. Sachdeva, D., Kumar, V., Maheshwari, P.H., Pasricha, R., Deepthi, and Baghel, N. 2016. Silver based nanomaterial, as a selective colorimetric sensor for visual detection of post harvest spoilage in onion. Sensors and Actuators B, 228, 471-479.
  16. Sehrawat, R., Nema, P.K., and Kaur, B.P. 2016. Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. Innovative Food Science and Emerging Technologies, 34, 285-301.
  17. Shah, C., Mokashe, N., and Mishra, V. 2016. Studies on preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products. Journal of Food Science and Technology, 53(4),1984-1992.
  18. Sindhu, S., and Panghal, A. 2016. Robust retail supply chains – the driving practices. International Journal of Advanced Operations Management, 8(1), 64-78.
  19. Singh, L., Varshney, J.G., and Agarwal, T. 2016. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chemistry, 199, 768-781.
  20. Swer, T.L., Chauhan, K., Paul, P.K., and Mukhim, C. 2016. Evaluation of enzyme treatment conditions on extraction of anthocyanins from Prunus nepalensis L. International Journal of Biological Macromolecules, 92, 867-871.
  21. Tewari, S., Sehrawat, R., Nema, P.K., and Kaur, B.P. 2016. Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: a review. Journal of Food Biochemistry, 41(1), e12319.
  1. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2015. Effect of surface decarburisation, scragging stress and individual leaf camber on fatigue life of 65Si7 leaf springs. International Journal of Design Engineering, 6(1), 22-44. DOI: 10.1504/ijde.2015.073845.
  2. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2015. Static structural CAE analysis of symmetrical 65Si7 leaf springs in automotive vehicles. Engineering Solid Mechanics, 3(1), 59-74. DOI: 10.5267/j.esm.2014.10.002.
  3. Badgujar, P.C., Pawar, N.N., Chandratre, G.A., Telang, A.G., and Sharma, A.K. 2015. Fipronil induced oxidative stress in kidney and brain of mice: protective effect of vitamin E and vitamin C. Pesticide Biochemistry and Physiology, 118, 10-18.
  4. Chavan, R.S., Nema, P.K., and Mishra, V. 2015. Downstream processing of bioactive compounds from milk and whey. Current Biochemical Engineering, 2(2), 1-9.
  5. Chouhan, A., Kaur, B.P., and Rao, P.S. 2015. Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) ?llets during refrigerated storage. Innovative Food Science and Emerging Technologies, 29, 151-160.
  6. Das, K., Sabarmathi, A., Srinivas, M.N., Gazi, N.H., Kumar, B.R. 2015. Trophic cascades scenario of a detritus-based stage-structured model in marine ecology. International Journal of Non-linear Evolution Equations and Applications, 6, 77-100.
  7. Das, K.,Srinivas, M.N., Sabarmathi, A., Gazi, N.H., Kumar, B.R. 2015. Time delay inference for nonlinear ecological dynamic system: a mathematical study. International Journal of Non-Linear Phenomena in Complex System, 18(1), 15-24.
  8. Karmakara, M., Kumar, K., Sharanagatb, V.S. and Dixita, A., 2015. Green synthesis and characterization of silver nanoparticle using Momordica charantia and Manilkara zapota seeds. Eco. Env. & Cons., Supp issue, AS251-AS257.
  9. Kaur, B.P., Kaushik, N., Rao, P.S., and Mishra, H.N. 2015. Chilled storage of high pressure processed black tiger shrimp (Penaeus monodon). Journal of Aquatic Food Product Technology, 24(3), 283-289.
  10. Khandal, D.,Aggarwal, M., Suri, G.,and Coqueret, X. 2015.Electron beam irradiation of maltodextrin and cinnamyl alcohol mixtures: influence of glycerol on cross-linking.Carbohydrate Polymers, 117:150-159 • March 2015.
  11. Korada, S.K., Himabindu, P., Sastry, N., and Mishra, V. 2015. Colon cancer prevention through probiotics: an overview. Journal of Cancer Science Therapy, 7, :081-92.
  12. Mishra, V., Shah, C., Mokashe, N., Chavan, R., Yadav, H., and Prajapati, J.B. 2015. Probiotics as potential antioxidants: a systematic review. Journal of Agricultural and Food Chemistry, 63(14), 3615-3626.
  13. Pareek, S., Valero, D. and Serrano, M. 2015. Postharvest biology and technology of pomegranate. Journal of the Science of Food and Agriculture, 95: 2360-2379.
  14. Sikri K, Batra SD, Nandi M, Kumari P, Taneja NK, Tyagi JS. 2015. The pleiotropic transcriptional response of Mycobacterium tuberculosis to vitamin C is robust and overlaps with the bacterial response to multiple intracellular stresses. Microbiology. 2015 Apr;161(Pt 4):739-53.(I.F: 1.866)
  15. Sikri, K., Batra, S.D., Nandi, M., Kumari, P., Taneja, N.K., and Tyagi, J.S. 2015. The pleiotropic transcriptional response of Mycobacterium tuberculosis to vitamin C is robust and overlaps with the bacterial response to multiple intracellular stresses. Microbiology, 161(4), 739-753.
  1. Arora, V.K., Bhushan, G., and Aggarwal, M.L. 2014. Fatigue life prediction of leaf springs in automotive vehicles using CAE tools. International Journal of Computer Aided Engineering and Technology, 6(3), 271-292. DOI: 10.1504/IJCAET.2014.063119.
  2. Chandratre, G.A., Telang, A.G., Badgujar, P.C., Raut, S.S., and Sharma, A.K. 2014. Toxicopathological alterations induced by high dose dietary T-2 mycotoxin and its residue detection in Wistar rats. Archives of Environmental Contamination and Toxicology, 67(1), 124-138.
  3. Chavan, R., Kumar, A., Mishra, V., and Nema, P.K. 2014. Effect of microfluidization on mango flavoured yoghurt: rheological properties and pH parameter. International Journal of Food and Nutrition Science, 3(4), 84-90.
  4. Das, K., and Gazi, N.H. 2014. Role of beneficial bacteria on contaminated fluoride drinking water. International Journal of Non-Linear Phenomena in Complex System, 17(2), 125-137.
  5. Das, K., Reddy, K.S., Srinivas, M.N., and Gazi, N.H. 2014. Chaotic dynamics of a three species prey-predator competition model with noise in ecology. International Journal of Applied Mathematics and Computations, 231, 117-133.
  6. Das, P., Gazi, N.H., and Das, K. 2014. Stability analysis of swine flu transmission- a mathematical approach. International Journal of Computational and Mathematical Biology, 3(1), 1-5.
  7. Das, P., Mukherjee, D., and Das, K. 2014. Chaos in a prey-predator model with infection in predator – a parameter domain analysis. International Journal of Computational and Mathematical Biology, 3(4), 1- 12.
  8. Dhewa, T., Pant, S., and Mishra, V. 2014. Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum. Journal of Food Science and Technology, 51(1), 83-89.
  9. Kaur K*, Taneja NK*, Dhingra S, Tyagi JS. DevR (DosR) mimetic peptides impair transcriptional regulation and survival of Mycobacterium tuberculosis under hypoxia by inhibiting the autokinase activity of DevS sensor kinase. BMC Microbiol. 2014 Jul 21;14:195. (*Equal Contribution)(I.F: 2.56)
  10. Lonare, M., Kumar, M., Raut, S., Badgujar, P., Doltade, S., and Telang, A. 2014. Evaluation of imidacloprid-induced neurotoxicity in male rats: a protective effect of curcumin. Neurochemistry International, 78, 122-129.
  11. Parmar, A., Nema, P.K. and Agarwal, T., 2014. Biochar production from agro-food industry residues: a sustainable approach for soil and environmental management. Current Science, 107(10), 1673-1682.
  12. Reddy, K.S., Srinivas, M.N., Das, K., and Gazi, N.H. 2014. Stochastic effect on an ecological system with predation, commensalism, mutualism and neutralism. International Journal of Advanced Research in Dynamical and Control Systems, 6(3), 62-78.
  13. Sharanagat, V.S. and Goswami, T.K., 2014. Effect of moisture content on physio-mechanical properties of coriander seeds (Coriandrum sativum). Agricultural Engineering International: CIGR Journal, 16(3), 166-172.
  1. Badgujar, P.C., Jain, S.K., Singh, A., Punia, J.S., Gupta, R.P., and Chandratre, G.A. 2013. Immunotoxic effects of imidacloprid following 28 days of oral exposure in BALB/c mice. Environmental Toxicology and Pharmacology, 35(3), 408-418.
  2. Chauhan, B., and Chauhan, K. 2013. A comparative study of Eustachian tube functions in normal and diseased ears with tympanometry and videonasopharyngoscopy. Indian Journal of Otolaryngology and Head and Neck Surgery 65(Suppl 3), 468-476. DOI: 10.1007/s12070- 011-0312-9.
  3. Kaushik, N., Kaur, B.P., and Rao, P.S. 2013. Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Science and Technology International, 20(7), 524-541.
  4. Munyuki, G., Jackson, G.E., Venter, G.A., Kövér, K.E., Szilágyi, L., Rautenbach, M., Spathelf, B.M., Bhattacharya, B., and van der Spoel, D. 2013. β-Sheet structures and dimer models of the two major tyrocidines, antimicrobial peptides from Bacillus aneurinolyticus., Biochemistry, 52(44), 7798-7806.
  5. Singh, A., Sharma, H.K., Kumar, S., Upadhyay, A., and Mishra, K.P. 2013. Comparative effect of crude and commercial enzyme on the juice recovery from bael fruit (Aegle marmelos Correa) using principal component analysis. International Journal of Food Science, 2013, 1-8 Article ID 239839.
  6. Taneja NK, Ganguly T, Bakaletz LO, Nelson KJ, Dubey P, Poole LB, Deora R. D-alanine Modification of a Protease-Susceptible Outer Membrane Component by the Bordetella pertussis dra Locus Promotes Resistance to Antimicrobial Peptides and PMN-mediated Killing. J Bacteriol. 2013. Nov;195(22):5102-11.(I.F: 3.234)
  1. Das, K., Srinivas, M.N., Srinivas, M.A.S., and Gazi, N.H. 2012. Chaotic dynamics of a three species prey predator competition model with bionomic harvesting due to delayed environmental noise as external driving force. International Journal of Comptes Rendus Biologies. 335(8), 503-513.
  2. Das, P., Das, K., Gazi, N.H., and Sabarmathi, A. 2012. Delayed stochastic disease model. International Journal of Advanced Research in Dynamical and Control Systems, 4(4), 28-42.
  3. Das, P., Mukherjee, D., Das, K., and Sabarmathi, A. 2012. Fluctuating role of parameters in the analysis of the continious and discrete version of a susceptible-incubated-infected model. International Journal of Modern Nonlinear Theory and Application, 1, 47-50.
  4. Dhingra S*, Kaur K*, Taneja N.K*, and Tyagi J.S.DevR (DosR) binding peptide inhibits adaptation of Mycobacterium tuberculosis under hypoxia. FEMS Microbiol Lett. 2012 May;330(1):66-71. (*Equal Contribution)(I.F: 1.994).
  5. Prajapati, J.B., Khedkar, C.D., Chitra, J., Suja, S., Mishra, V., Sreeja, V., Patel, R.K., Ahir, V.B., Bhatt, V.D., Sajnani, M.R., Jakhesara, S.J., Koringa, P.G., and Joshi, C.G. 2012. Whole genome shotgun sequencing of Lactobacillus rhamnosus MTCC 5462 with probiotic potential. Journal of Bacteriology, 194