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, 100198, 10.1016/j.mtadv.2021.100198.
  2. 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, 100778, 10.1016/j.fpsl.2021.100778.
  3. 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, 10.1108/NFS-08-2021-0249.
  4. Anbarasan R., Gomez Carmona D., Mahendran R., 2022, Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies,Food Engineering Reviews, 10.1007/s12393-022-09308-0.
  5. Bhardwaj R., Pareek S., Domìnguez-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, 384, 10.3390/antiox11020384.
  6. Bhardwaj R., Pareek S., Mani S., Domìnguez-Avila J.A., González-Aguilar 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, 2379556, 10.1155/2022/2379556.
  7. 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, 104691, 10.1016/j.envexpbot.2021.104691.
  8. Bhavadharini B., Kavimughil M., Malini B., Vallath A., Prajapati H.K., Sunil C.K., 2022, Recent Advances in Biosensors for Detection of Chemical Contaminants in Food — a Review,Food Analytical Methods, 10.1007/s12161-021-02213-y.
  9. Bisht B., Lohani U.C., Kumar V., Gururani P., Sinhmar R.,2022,Edible hydrocolloids as sustainable substitute for non-biodegradable materials,Critical Reviews in Food Science and Nutrition, 62, 3, 693-725, 10.1080/10408398.2020.1827219.
  10. Buvaneswaran M., Natarajan V., Sunil C.K., Rawson A., 2022, Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale),Journal of Food Process Engineering,45,3,e13972, 10.1111/jfpe.13972.
  11. 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.
  12. 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, 108707, 10.1016/j.foodcont.2021.108707.
  13. Dharini M., Jaspin S., Mahendran R., 2022, Optical Emission Spectra Characterization of Plasma Discharge During the Processing of Milk and Evaluation of Its Quality Attributes,IEEE Transactions on Plasma Science, 10.1109/TPS.2021.3140089.
  14. Dhiman A., Suhag R., Verma K., Thakur D., Kumar A., Upadhyay A., Singh A., 2022, Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee,LWT, 160, 113281, 10.1016/j.lwt.2022.113281.
  15. 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, 10.1111/jfpp.16458.
  16. 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, 131, 10.3390/cryst12020131.
  17. Himashree P., Sengar A.S., Sunil C.K., 2022, Food thickening agents: Sources, chemistry, properties and applications – A review,International Journal of Gastronomy and Food Science,27, 100468, 10.1016/j.ijgfs.2022.100468.
  18. Hussain M.S., Vashist A., Kumar M., Taneja N.K., Gautam U.S., Dwivedi S., Tyagi J.S., Gupta R.K., 2022, Anti-mycobacterial activity of heat and pH stable high molecular weight protein(s) secreted by a bacterial laboratory contaminant,Microbial Cell Factories, 21, 1, 15, 10.1186/s12934-022-01743-2.
  19. 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.
  20. 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, e16163, 10.1111/jfpp.16163.
  21. Kaur I., Agnihotri S., Goyal D., 2022, Fabrication of chitosan-alginate nanospheres for controlled release of cartap hydrochloride,Nanotechnology, 33, 2, 25701, 10.1088/1361-6528/ac2d4c.
  22. 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.
  23. Keerthana Priya R., Rawson A., Vidhyalakshmi R., Jagan Mohan R.,2022,Development of vegan sausage using banana floret (Musa paradisiaca) and jackfruit (Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico-chemical and sensory characteristics,Journal of Food Processing and Preservation,46 ,1, e16118, 10.1111/jfpp.16118.
  24. 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.
  25. 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, 35,100480, 10.1016/j.sbsr.2022.100480.
  26. 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.
  27. Khushbu S., Yashini M., Rawson A., Sunil C.K., 2022, Recent Advances in Terahertz Time-Domain Spectroscopy and Imaging Techniques for Automation in Agriculture and Food Sector,Food Analytical Methods, 15, 2,,498- 526, 10.1007/s12161-021-02132-y.
  28. 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.
  29. 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.
  30. 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, 112827, 10.1016/j.lwt.2021.112827.
  31. Lokeswari R., Mahendran R., 2022, Effect of Plasma Bubbling on Textural and Engineering Properties of Ready-to-Eat Pearl Millet Flakes and Puffs,IEEE Transactions on Plasma Science, 10.1109/TPS.2021.3138755.
  32. 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.
  33. 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, 132406, 10.1016/j.foodchem.2022.132406.
  34. 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, 126409, 10.1016/j.biortech.2021.126409.
  35. 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.
  36. Perumal A.B., Nambiar R.B., Moses J.A., Anandharamakrishnan C., 2022, Nanocellulose: Recent trends and applications in the food industry,Food Hydrocolloids, 127, 107484, 10.1016/j.foodhyd.2022.107484.
  37. 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.
  38. Rahul K., Banyal R.K., Sati H., 2022, ERP Module Functionalities for the Food Supply Chain Industries,Lecture Notes in Networks and Systems, 213, 595-606, 10.1007/978-981-16-2422-3_47.
  39. Rathee S., Ojha A., 2022, Advanced nanomaterials-based biosensors intended for food applications,Materials Letters, 313, 131752, 10.1016/j.matlet.2022.131752.
  40. 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, 100268, 10.1016/j.jafr.2022.100268.
  41. Sharanagat V.S., Nema P.K., Singh L., Kumar A., 2022, Formation of acrylamide in microwave-roasted sorghum and associated dietary risk,International Journal of Food Science and Technology, 57, 3, 1654-1665, 10.1111/ijfs.15528.
  42. 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, e16247, 10.1111/jfpp.16247.
  43. 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, 131092, 10.1016/j.matlet.2021.131092.
  44. 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, 10.1007/s12161-021-02196-w.
  45. Singh R., Kaur J., Bansal R., Sharanagat V.S., Singh L., Kumar Y., Patel A., 2022, Development and characterization of elephant foot yam starch based pH-sensitive intelligent biodegradable packaging,Journal of Food Process Engineering, 45, 3, e13984, 10.1111/jfpe.13984.
  46. 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, 10.1111/jfpp.16315.
  47. 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, 127097, 10.1016/j.jhazmat.2021.127097.
  48. Thakur D., Singh A., Prabhakar P.K., Meghwal M., Upadhyay A., 2022, Optimization and characterization of soybean oil-carnauba wax oleogel,LWT, 157, 113108, 10.1016/j.lwt.2022.113108.
  49. 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, 547, 10.3390/plants11040547.
  1. Agarwal S., Singh V., Chauhan K., 2021, Antidiabetic potential of seaweed and their bioactive compounds: a review of developments in last decade, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2021.2024130.
  2. Harloveleen Kaur Sandhu, Prachi Sinha, Neela Emanuel, Nishant Kumar, Rokayya Sami,  Ebtihal Khojah and Amina A. M. Al-Mushhin Effect of Ultrasound-Assisted Pretreatment on Extraction Efficiency of Essential Oil and Bioactive Compounds from Citrus Waste By-Products, Separations 2021, 8, 244. 
  3. Arora S., Virdi I.K., Sharanagat V.S., Kheto A., Dhua S., Suhag R., Kumar R., Kumar Y., Patel A., 2021, Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content,Journal of Food Measurement and Characterization,15,3, 2240-2250, 10.1007/s11694-021-00828-7.
  4. Babar O.A., Arora V.K., Nema P.K., Kasara A., Tarafdar A.,2021,Effect of PCM assisted flat plate collector solar drying of green chili on retention of bioactive compounds and control of aflatoxins development,Solar Energy,229,102-111,10.1016/j.solener.2021.07.077.
  5. Bahuguna A., Bharadwaj S., Bajpai V.K., Shukla S., Won D.W., Park I., Na M., Sonwal S., Huh Y.S., Han Y.-K., Simal-Gandara J., Xiao J., Kim M.,2021,Insights into cyclooxygenase-2 inhibition by isolated bioactive compounds 3-caffeoyl-4-dihydrocaffeoyl quinic acid and isorhamnetin 3-O-β-D-glucopyranoside from Salicornia herbacea,Phytomedicine,90,153638, 10.1016/j.phymed.2021.153638.
  6. Bajpai V.K., Park I., Khan I., Alshammari F.H., Kumar P., Chen L., Na M., Huh Y.S., Han Y.-K., Shukla S.,2021,(−)-Tetrahydroberberrubine∙acetate accelerates antioxidant potential and inhibits food associated Bacillus cereus in rice,Food Chemistry,339,127902, 10.1016/j.foodchem.2020.127902.
  7. Bajpai V.K., Sonwal S., Hwang S.-K., Shukla S., Khan I., Dey D.K., Chen L., Simal-Gandara J., Xiao J., Huh Y.S., Han Y.-K.,2021,Sugiol, a diterpenoid: Therapeutic actions and molecular pathways involved,Pharmacological Research,163,105313,10.1016/j.phrs.2020.105313.
  8. Bhardwaj D.K., Taneja N.K., DP S., Chakotiya A., Patel P., Taneja P., Sachdev D., Gupta S., Sanal M.G.,2021,Phenotypic and genotypic characterization of biofilm forming, antimicrobial resistant, pathogenic Escherichia coli isolated from Indian dairy and meat products,International Journal of Food Microbiology,336,108899,10.1016/j.ijfoodmicro.2020.108899.
  9. Bhardwaj R., Pareek S., González-Aguilar G.A., Domínguez-Avila J.A.,2021,Changes in the activity of proline-metabolising enzymes is associated with increased cultivar-dependent chilling tolerance in mangos, in response to pre-storage melatonin application,Postharvest Biology and Technology,182,,111702,10.1016/j.postharvbio.2021.111702.
  10. Bhargava N., Mor R.S., Kumar K., Sharanagat V.S.,2021,Advances in application of ultrasound in food processing: A review,Ultrasonics Sonochemistry,70,,105293,10.1016/j.ultsonch.2020.105293.
  11. Bhushan B., Sakhare S.M., Narayan K.S., Kumari M., Mishra V., Dicks L.M.T.,2021,Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component Analysis,Probiotics and Antimicrobial Proteins,13,2,,453-467,10.1007/s12602-020-09696-x.
  12. Bisht A., Kamble M.P., Choudhary P., Chaturvedi K., Kohli G., Juneja V.K., Sehgal S., Taneja N.K.,2021,A surveillance of food borne disease outbreaks in India: 2009–2018,Food Control,121,107630, 10.1016/j.foodcont.2020.107630.
  13. Bisht B., Bhatnagar P., Gururani P., Kumar V., Tomar M.S., Sinhmar R., Rathi N., Kumar S.,2021,Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review,Trends in Food Science and Technology,114,372-385,10.1016/j.tifs.2021.06.002.
  14. Bivin M.R., Saivaraju N., Subramanian N.,2021,The Interval Vectors of χ 2 Sequence Space Defined by Musielak Orlicz Function,Applied Mathematics and Information Sciences,15,6,681-686,10.18576/amis/150602.
  15. Chandra A., Kumar S., Tarafdar A., Nema P.K.,2021,Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices,Journal of the Science of Food and Agriculture,101,6,2264-2272,10.1002/jsfa.10847.
  16. Chikkaballapur Krishnappa S., Saravanan S., Natarajan V.,2021,Development and performance evaluation of foxtail millet (Setaria italica L.) dehuller,Journal of Food Process Engineering,10.1111/jfpe.13937.
  17. Choudhary P., Dutta S., Moses J.A., Anandharamakrishnan C.,2021,Liposomal encapsulation of omega-3 fatty acid and α-lipoic acid conjugate for cow milk fortification,Journal of Food Processing and Preservation,10.1111/jfpp.16082.
  18. Dadi V., Nikhil S.R., Mor R.S., Agarwal T., Arora S.,2021,Agri-food 4.0 and innovations: Revamping the supply chain operations,Production Engineering Archives,27,2,,75-89,10.30657/pea.2021.27.10.
  19. Dar T.U.H., Dar S.A., Islam S.U., Mangral Z.A., Dar R., Singh B.P., Verma P., Haque S.,2021,Lichens as a repository of bioactive compounds: an open window for green therapy against diverse cancers,Seminars in Cancer Biology,10.1016/j.semcancer.2021.05.028.
  20. Das K., Chaturbedi K., Singha S., Srinivas M.N.,2021,Probing bacterial predation with nonlinear population dynamics: a step towards antibacterial therapy,Nonlinear Studies,27,4,,1021-1046,.
  21. Das K., Srinivas M.N., Ranjith Kumar G., Darshana Hooda M.,2021,Qualitative Analysis of a Generalist Prey-predator Model with Time Delay,Mathematics in Engineering, Science and Aerospace,12,2,,615-630.
  22. Das K., Srinivash M.N., Kabir M.H., Gani M.O.,2021,Noise-induced control of environmental fluctuations in a three-species predator–prey model,Modeling Earth Systems and Environment,7,4,,2675-2695,10.1007/s40808-020-01051-x.
  23. Debbarma T., Thangalakshmi S., Tadakod M., Singh R., Singh A.,2021,Comparative analysis of ohmic and conventional heat-treated carrot juice,Journal of Food Processing and Preservation,45,9,e15687,10.1111/jfpp.15687.
  24. Deka P., Mehetre G.T., Lalnunmawii E., Upadhyaya K., Singh G., Hashem A., Al-Arjani A.-B.F., Abd_Allah E.F., Singh B.P.,2021,Metagenomic analysis of bacterial diversity in traditional fermented foods reveals food-specific dominance of specific bacterial taxa,Fermentation,7,3,167,10.3390/fermentation7030167.
  25. Dhaka R.K., Kumar N., Pratibha, Upadhyay A.,2021,Optimization, Characterization, and Influence of Microfluidization on Almond Gum-based Composite Edible Film,Starch/Staerke,73,44717,2000101,10.1002/star.202000101.
  26. Dhiman A., Prabhakar P.K.,2021,Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials,Journal of Food Engineering,292,,110248, 10.1016/j.jfoodeng.2020.110248.
  27. 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 and Technology,114,443-458,10.1016/j.tifs.2021.05.042.
  28. 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, 10.1080/10408398.2021.1926907.
  29. Dhiman A., Suhag R., Thakur D., Gupta V., Prabhakar P.K.,2021,Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products,Food Reviews International, 10.1080/87559129.2020.1866007.
  30. Dhivya R., Rajakrishnapriya V.C., Sruthi K., Chidanand D.V., Sunil C.K., Rawson A.,2021,Biofilm combating in the food industry: Overview, non-thermal approaches, and mechanisms,Journal of Food Processing and Preservation, 10.1111/jfpp.16282.
  31. Dhua S., Kheto A., Singh Sharanagat V., Singh L., Kumar K., Nema P.K.,2021,Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum),Food Chemistry,365,,130372, 10.1016/j.foodchem.2021.130372.
  32. Dhua S., Kumar K., Kumar Y., Singh L., Sharanagat V.S.,2021,Composition, characteristics and health promising prospects of black wheat: A review,Trends in Food Science and Technology,112, 780-794,10.1016/j.tifs.2021.04.037.
  33. Dhurve P., Tarafdar A., Arora V.K.,2021,Vibro-Fluidized Bed Drying of Pumpkin Seeds: Assessment of Mathematical and Artificial Neural Network Models for Drying Kinetics,Journal of Food Quality,2021,7739732, 10.1155/2021/7739732.
  34. Drishya C., Yoha K.S., Perumal A.B., Moses J.A., Anandharamakrishnan C., Balasubramaniam V.M.,2021,Impact of nonthermal food processing techniques on mycotoxins and their producing fungi,International Journal of Food Science and Technology, 10.1111/ijfs.15444.
  35. Dutt Tripathi A., Paul V., Agarwal A., Sharma R., Hashempour-Baltork F., Rashidi L., Khosravi Darani K.,2021,Production of polyhydroxyalkanoates using dairy processing waste – A review,Bioresource Technology,326, 124735, 10.1016/j.biortech.2021.124735.
  36. Gahlawat V.K., Indra, Rahul K., Mor R.S., Malik M.,2021,A two state time-dependent bulk queue model with intermittently available server,Reliability: Theory and Applications,16, 114-122,10.24412/1932-2321-2021-264-114-122.
  37. Garg M., Wason S., Meena P.L., Chopra R., Sadhu S.D., Dhyani A.,2021,Effect of frying on physicochemical properties of sesame and soybean oil blend, Journal of Applied and Natural Science,13,3, 820-829, 10.31018/jans.v13i3.2744.
  38. Ghanghas N., Prabhakar P.K., Sharma S., Mukilan M.T.,2021,Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties,LWT,149, 111830, 10.1016/j.lwt.2021.111830.
  39. Gupta R., Meghwal M., Prabhakar P.K., Garg M.,2021,Investigating moisture-induced changes in the engineering properties and color attributes of pigmented different wheat (Triticum aestivum) varieties,Journal of Food Processing and Preservation,45,2,e15142, 10.1111/jfpp.15142.
  40. Gupta R., Meghwal M., Prabhakar P.K.,2021,Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health,Trends in Food Science and Technology,110, 240-252, 10.1016/j.tifs.2021.02.003.
  41. 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,102,4,,1013-1025, 10.1007/s40030-021-00566-5.
  42. Handu S., Upadhyay A., Jan S.,2021,Studies on flow properties of Bengal gram (Cicer arietinum) flour for effective handling and storage strategies,Journal of Food Process Engineering, 10.1111/jfpe.13874.
  43. Hans M., Lugani Y., Chandel A.K., Rai R., Kumar S.,2021,Production of first- and second-generation ethanol for use in alcohol-based hand sanitizers and disinfectants in India,Biomass Conversion and Biorefinery, 10.1007/s13399-021-01553-3.
  44. Himani, Kumar N., Prabhakar P.K., Pant V.,2021,Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract,Starch/Staerke,73,44593,1900220, 10.1002/star.201900220.
  45. Husain D., Garg P., Prakash R.,2021,Ecological footprint assessment and its reduction for industrial food products,International Journal of Sustainable Engineering,14,1, 26-38,10.1080/19397038.2019.1665119.
  46. Hussain S., Arora V.K., Malakar S.,2021,Formulation of protein-enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability,Journal of Food Processing and Preservation,45,2,e15182, 10.1111/jfpp.15182.
  47. Iquebal M.A., Jaiswal S., Mishra V.K., Jasrotia R.S., Angadi U.B., Singh B.P., Passari A.K., Deka P., Prabha R., Singh D.P., Gupta V.K., Tomar R.S., Oberoi H.S., Rai A., Kumar D.,2021,Fungal genomic resources for strain identification and diversity analysis of 1900 fungal species, Journal of Fungi,7,4,288, 10.3390/jof7040288.
  48. Iquebal M.A., Passari A.K., Jagannadham J., Ahmad F., Leo V.V., Singh G., Jaiswal S., Rai A., Kumar D., Singh B.P.,2021,Microbiome of Pukzing Cave in India shows high antimicrobial activity against plant and animal pathogens,Genomics,113,6, 4098-4108,10.1016/j.ygeno.2021.10.004.
  49. 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,45,4,e15356, 10.1111/jfpp.15356.
  50. 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,45,9,e15717, 10.1111/jfpp.15717.
  51. Juneja V.K., Osoria M., Purohit A.S., Golden C.E., Mishra A., Taneja N.K., Salazar J.K., Thippareddi H., Kumar G.D.,2021,Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate, Meat Science,180,,108557,-,10.1016/j.meatsci.2021.108557.
  52. Jyoti, Bhattacharya B.,2021,Impact of COVID-19 in Food Industries and potential innovations in Food Packaging to combat the pandemic A review,Scientia Agropecuaria,12,1,,133-140, 10.17268/SCI.AGROPECU.2021.015.
  53. Kadian D., Kumar A., Badgujar P.C., Sehrawat R.,2021,Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise,Journal of Food Process Engineering,44,4,e13661, 10.1111/jfpe.13661.
  54. Kamble D.B., Singh R., Rani S., Upadhyay A., Kaur B.P., Kumar N., Thangalakshmi S.,2021,Evaluation of structural, chemical and digestibility properties of multigrain pasta, Journal of Food Science and Technology,58,3,1014-1026,10.1007/s13197-020-04616-x.
  55. 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, 10.1016/j.compag.2021.106194.
  56. Kamble S.S., Mor R.S.,2021,Food supply chains and COVID-19: A way forward,Agronomy Journal,113,2,,2195-2197,10.1002/agj2.20515.
  57. Kasara A., Babar O.A., Tarafdar A., Senthilkumar T., Sirohi R., Arora V.K.,2021,Thin-layer drying of sadabahar (Catharanthus roseus) leaves using different drying techniques and fate of bioactive compounds,Journal of Food Processing and Preservation,45,2,e15140, 10.1111/jfpp.15140.
  58. Kashyap D., Agarwal T.,2021,Carbon footprint and water footprint of rice and wheat production in Punjab, India,Agricultural Systems,186,,102959, 10.1016/j.agsy.2020.102959.
  59. Kashyap D., Agarwal T.,2021,Temporal trends of climatic variables and water footprint of rice and wheat production in Punjab, India from 1986 to 2017,Journal of Water and Climate Change,12,4,1203-1219,10.2166/wcc.2020.093.
  60. Kaur I., Goyal D., Agnihotri S.,2021,Formulation of cartap hydrochloride crosslinked chitosan tripolyphosphate nanospheres and its characterization,Colloid and Polymer Science,299,9,1407-1418,10.1007/s00396-021-04866-x.
  61. Kaur R., Goyal D., Agnihotri S.,2021,Chitosan/PVA silver nanocomposite for butachlor removal: Fabrication, characterization, adsorption mechanism and isotherms,Carbohydrate Polymers,262,,117906, 10.1016/j.carbpol.2021.117906.
  62. Kaushik N., Chauhan K., Aggarwal M., Khandal R.,2021,Effect of Radiation Processing on Water Absorption and Germination of Kodo and Kutki Millets,Asian Journal of Dairy and Food Research,40,3,321-326,10.18805/ajdfr.DR-1638.
  63. Kaushik N., Yadav P., Khandal R.K., Aggarwal M.,2021,Review of ways to enhance the nutritional properties of millets for their value-addition,Journal of Food Processing and Preservation,45,6,e15550, 10.1111/jfpp.15550.
  64. Khan S.A.R., Yu Z., Umar M., Lopes de Sousa Jabbour A.B., Mor R.S.,2021,Tackling post-pandemic challenges with digital technologies: an empirical study,Journal of Enterprise Information Management, 10.1108/JEIM-01-2021-0040.
  65. Khansili N., Murali Krishna P.,2021,Sensitive Metal Oxide-Clay Nanocomposite Colorimetric Sensor Development for Aflatoxin Detection in Foods: Corn and Almond,ACS Omega,6,23,,14911-14925,10.1021/acsomega.1c00750.
  66. Kheto A., Dhua S., Nema P.K., Sharanagat V.S.,2021,Influence of drying temperature on quality attributes of bell pepper (Capsicum annuum L.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis,Journal of Food Process Engineering,44,11,e13880, 10.1111/jfpe.13880.
  67. Khubber S., Chaturvedi K., Thakur N., Sharma N., Yadav S.K.,2021,Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking,Food Hydrocolloids,111,,106240, 10.1016/j.foodhyd.2020.106240.
  68. Krishnamoorthy S., Moses J.A., Anandharamakrishnan C.,2021,COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward,Journal of Culinary Science and Technology, 10.1080/15428052.2021.2016526.
  69. Kumar D., Jyoti A., Tarafdar A., Kumar A., Badgujar P.C.,2021,Comparative functional and spectroscopic analysis of spent hen meat hydrolysate by individual and combined treatment of microbial proteases,Preparative Biochemistry and Biotechnology,51,6,618-627,10.1080/10826068.2020.1848865.
  70. Kumar D., Mishra A., Tarafdar A., Anwar A., Salagram A., Alam S., Sahoo A.K., Sindhu R., Badgujar P.C.,2021,Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications,Journal of Food Quality,2021,9247998, 10.1155/2021/9247998.
  71. Kumar D., Mishra A., Tarafdar A., Kumar Y., Verma K., Aluko R., Trajkovska B., Badgujar P.C.,2021,In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques,Process Biochemistry,105,128-136,10.1016/j.procbio.2021.03.029.
  72. Kumar K., Srivastav S., Sharanagat V.S.,2021,Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review,Ultrasonics Sonochemistry,70,,105325, 10.1016/j.ultsonch.2020.105325.
  73. Kumar N., Pratibha, Neeraj, Ojha A., Upadhyay A., Singh R., Kumar S.,2021,Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper,LWT,138,,110435, 10.1016/j.lwt.2020.110435.
  74. Kumar N., Pratibha, Neeraj, Petkoska A.T., Al-Hilifi S.A., Fawole O.A.,2021,Effect of chitosan–pullulan composite edible coating functionalized with pomegranate peel extract on the shelf life of mango (Mangifera indica),Coatings,11,7,764, 10.3390/coatings11070764.
  75. Kumar N., Pratibha, Pareek S.,2021,Bioactive Compounds of Moringa (Moringa Species),Reference Series in Phytochemistry, 503-524,10.1007/978-3-030-57415-4_28.
  76. Kumar N., Pratibha, Trajkovska Petkoska A., Khojah E., Sami R., Al-Mushhin A.A.M.,2021,Chitosan edible films enhanced with pomegranate peel extract: Study on physical, biological, thermal, and barrier properties,Materials,14,12,3305, 10.3390/ma14123305.
  77. Kumar P., Mahato D.K., Kamle M., Borah R., Sharma B., Pandhi S., Tripathi V., Yadav H.S., Devi S., Patil U., Xiao J., Mishra A.K.,2021,Pharmacological properties, therapeutic potential, and legal status of Cannabis sativa L.: An overview,Phytotherapy Research,35,11,,6010-6029,10.1002/ptr.7213.
  78. Kumar S., Nema P.K., Kumar S., Chandra A.,2021,Kinetics of change in quality parameters of khaja during deep-fat frying,Journal of Food Processing and Preservation, 10.1111/jfpp.16265.
  79. 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,149,,111632, 10.1016/j.lwt.2021.111632.
  80. Kumar Y., Singh L., Sharanagat V.S., Mani S., Kumar S., Kumar A.,2021,Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slices,Food Chemistry,347, 129041, 10.1016/j.foodchem.2021.129041.
  81. Kumar Y., Singh L., Sharanagat V.S., Tarafdar A.,2021,Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea,Information Processing in Agriculture,8,1,75-86,10.1016/j.inpa.2020.04.001.
  82. Kumar Y., Tarafdar A., Badgujar P.C.,2021,Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications,Journal of Food Quality,2021,,5753391, 10.1155/2021/5753391.
  83. Kumar Y., Tarafdar A., Kumar D., Verma K., Aggarwal M., Badgujar P.C.,2021,Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast,Journal of Food Quality,2021,,9133464, 10.1155/2021/9133464.
  84. Kumari M., Bhushan B., Kokkiligadda A., Kumar V., Behare P., Tomar S.K.,2021,Vitamin B12 biofortification of soymilk through optimized fermentation with extracellular B12 producing Lactobacillus isolates of human fecal origin, Current Research in Food Science,4,646-654,10.1016/j.crfs.2021.09.003.
  85. 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.
  86. 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,13,2,92, 10.3390/toxins13020092.
  87. 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.
  88. 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.
  89. Malakar S., Arora V.K.,2021,Experimental Investigation of Evacuated Tube Solar Air Collectors for Drying Application,Lecture Notes in Mechanical Engineering, 395-404,10.1007/978-981-15-8704-7_49.
  90. 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.
  91. 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,10,3,426,1-49,10.3390/antiox10030426.
  92. 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.
  93. 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,13,3,412, 10.3390/v13030412.
  94. 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.
  95. 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.
  96. 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.
  97. 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.
  98. 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, 10.22068/ijiepr.1110.
  99. 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.
  100. Mor R.S., Kumar V., Panghal A.,2021,Preface,Environmental Footprints and Eco-Design of Products and Processes, vii-viii,.
  101. 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.
  102. 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.
  103. Narayan K.S., Gaurkhede S., Sharma V., Kumar A., Bhushan B., Mishra V.,2021,Technological and functional assessment of riboflavin enriched probiotic soycurd,Fermentation,7,2,47,-,10.3390/fermentation7020047.
  104. Narender, Singh P.,2021,Global Advancement in Hybrid Solar Drying with Using Thermal Energy Storage System,Lecture Notes in Mechanical Engineering, 191-198,10.1007/978-981-15-8704-7_23.
  105. 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.
  106. 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.
  107. 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.
  108. 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.
  109. Poonia A., Sindhu S., Arya V., Panghal A.,2021,Analysis of drivers for anti-food waste behaviour – TISM and MICMAC approach,Journal of Indian Business Research, 10.1108/JIBR-02-2021-0069.
  110. 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, 669473, 10.3389/fsufs.2021.669473.
  111. 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,11,10,1022, 10.3390/life11101022.
  112. 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.
  113. 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.
  114. 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.
  115. 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.
  116. Puram P., Gurumurthy A., Narmetta M., Mor R.S.,2021,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, 10.1108/IJLM-01-2021-0024.
  117. Rafiq S.I., Muzaffar K., Rafiq S.M., Saxena D.C., Dar B.N.,2021,Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta,Italian Journal of Food Science,33,SP1, 137-149,10.15586/IJFS.V33ISP1.2088.
  118. 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.
  119. Rahman M.L., Akter E., Hossain Z., Sultana A., Das K.,2021,Modeling gestational age and lack of fit,Journal of SAFOG,13,3,,81-85,10.5005/jp-journals-10006-1902.
  120. Rahul K., Banyal R.K., Goswami P., Kumar V.,2021,Machine learning algorithms for big data analytics,Advances in Intelligent Systems and Computing,1227, 359-367,10.1007/978-981-15-6876-3_27.
  121. Rahul K., Banyal R.K.,2021,Detection and Correction of Abnormal Data with Optimized Dirty Data: A New Data Cleaning Model,International Journal of Information Technology and Decision Making,20,2, 809-841,10.1142/S0219622021500188.
  122. Rahul K., Banyal R.K.,2021,Firefly algorithm: an optimization solution in big data processing for the healthcare and engineering sector,International Journal of Speech Technology,24,3,581-592,10.1007/s10772-020-09783-y.
  123. 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,18,1,43, 10.1186/s12986-021-00547-2.
  124. Rana R.S., Kumar D., Mor R.S., Prasad K.,2021,Modelling 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.
  125. 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.
  126. 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,20,9508189,635-643,10.1109/TNANO.2021.3102705.
  127. 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,,100067, 10.1016/j.snr.2021.100067.
  128. 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.
  129. 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.
  130. 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.
  131. Richa R., Shahi N.C., Lohani U.C., Kothakota A., Pandiselvam R., Sagarika N., Singh A., Omre P.K., Kumar A.,2021,Design and development of resistance heating apparatus-cum-solar drying system for enhancing fish drying rate,Journal of Food Process Engineering, 10.1111/jfpe.13839.
  132. 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,,7178618, 10.1155/2021/7178618.
  133. 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,,100992, 10.1016/j.fbio.2021.100992.
  134. 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.
  135. 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,8,12,244, 10.3390/separations8120244.
  136. 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, 105536,-,10.1016/j.phrs.2021.105536.
  137. 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.
  138. 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.
  139. Sethupathy P., Priyadarshini S.R., Moses J.A., Anandharamakrishnan C.,2021,Matrix-dependent oral processing, oro-sensory perception, and glycemic index of chocolate bars,Journal of Food Processing and Preservation,45,12,e16067, 10.1111/jfpp.16067.
  140. 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.
  141. Shivaprasad D.P., Taneja N.K., Lakra A., Sachdev D.,2021,In vitro and in situ abrogation of biofilm formation in E. coli by vitamin C through ROS generation, disruption of quorum sensing and exopolysaccharide production,Food Chemistry,341,128171, 10.1016/j.foodchem.2020.128171.
  142. Sibuh B.Z., Khanna S., Taneja P., Sarkar P., Taneja N.K.,2021,Molecular docking, synthesis and anticancer activity of thiosemicarbazone derivatives against MCF-7 human breast cancer cell line,Life Sciences,273,,119305, 10.1016/j.lfs.2021.119305.
  143. 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.
  144. 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,e20211148, 10.14488/BJOPM.2021.031.
  145. 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, 779734, 10.3389/fsufs.2021.779734.
  146. 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.
  147. Sindhu S., Mor R.S.,2021,Modelling the enablers for branded content as a strategic marketing tool in the COVID-19 era,Systems,9,3,64, 10.3390/systems9030064.
  148. 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.
  149. 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.
  150. 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.
  151. 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,73,44593,2000082, 10.1002/star.202000082.
  152. 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.
  153. 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, 100757,-,10.1016/j.cdc.2021.100757.
  154. Srikanth K.S., Sharanagat V.S., Kumar Y., Singh L., Suhag R., Thakur D., Tripathy A.,2021,Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius), Journal of Food Science and Technology, 10.1007/s13197-021-05015-6.
  155. Suhag R., Dhiman A., Deswal G., Thakur D., Sharanagat V.S., Kumar K., Kumar V.,2021,Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains,LWT,150,,111960,-,10.1016/j.lwt.2021.111960.
  156. 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,,110416, 10.1016/j.jfoodeng.2020.110416.
  157. 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.
  158. 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,,100306, 10.1016/j.jarmap.2021.100306.
  159. 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.
  160. 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,,3326302, 10.1155/2021/3326302.
  161. Tarafdar A., Kaur B.P.,2021,Sedimentation rate of microfluidized sugarcane juice,LWT,145,,111317,-,10.1016/j.lwt.2021.111317.
  162. 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,e15428, 10.1111/jfpp.15428.
  163. 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 (Ottawa, Ont.),150,Pt A,110751-,10.1016/j.foodres.2021.110751.
  164. 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,e15375, 10.1111/jfpp.15375.
  165. 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.
  166. 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.
  167. 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.
  168. 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.
  169. 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 Biotechnology,59,1,,31-43,10.17113/ftb.
  170. Upadhyai R., Upadhyai N., Jain A.K., Chopra G., Roy H., Pant V.,2021,Development and validation of a scale for measuring hospital service quality: a dyadic approach,Journal of Health Research, 10.1108/JHR-08-2020-0329.
  171. Vasudevappa C.,2021,Foreword,Environmental Footprints and Eco-Design of Products and Processes.
  172. Venkateswara Rao M., Sunil C.K., Rawson A., Chidanand D.V., Venkatachlapathy N.,2021,Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review,Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2021.1997907.
  173. Verma K., Tarafdar A., Badgujar P.C.,2021,Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization,LWT,135,,110269, 10.1016/j.lwt.2020.110269.
  174. 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, 110611,-,10.1016/j.foodres.2021.110611.
  175. 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.
  176. 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,e16009, 10.1111/jfpp.16009.
  177. Yu Z., Razzaq A., Rehman A., Shah A., Jameel K., Mor R.S.,2021,Disruption in global supply chain and socio-economic shocks: a lesson from COVID-19 for sustainable production and consumption,Operations Management Research, 10.1007/s12063-021-00179-y.
  178. 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,11,2,37, 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.
  5. Babar O.A., Tarafdar A., Malakar S., Arora V.K., Nema P.K. (2020). Design and performance evaluation of a passive flat plate collector solar dryer for agricultural products. Journal of Food Process Engineering, 43, 10, e13484, 10.1111/jfpe.13484.
  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.
  7. Bajpai V.K., Khan I., Shukla S., Kang S.-M., Aziz F., Tripathi K.M., Saini D., Cho H.-J., Heo N.S., Sonkar S.K., Chen L., Huh Y.S., Han Y.-K. (2020). Multifunctional N-P-doped carbon dots for regulation of apoptosis and autophagy in B16F10 melanoma cancer cells and in vitro imaging applications. Theranostics, 10, 17, 7841-7856. 10.7150/thno.42291.
  8. Bajpai V.K., Oh C., Khan I., Haldorai Y., Gandhi S., Lee H., Song X., Kim M., Upadhyay A., Chen L., Huh Y.S., Han Y.-K., Shukla S. (2020). Fluorescent immunoliposomal nanovesicles for rapid multi-well immuno-biosensing of histamine in fish samples. Chemosphere, 243, 125404, 10.1016/j.chemosphere.2019.125404.
  9. Bhardwaj R., Pareek S., Sagar N.A., Vyas N. (2020). Bioactive Compounds of Annona. Reference Series in Phytochemistry, 37-62. 10.1007/978-3-030-30182-8_5.
  10. Bhargava N., Sharanagat V.S., Mor R.S., Kumar K. (2020). Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review. Trends in Food Science and Technology, 105, 385-401. 10.1016/j.tifs.2020.09.015.
  11. Bhushan B., Kumkum C.R., Kumari M., Ahire J.J., Dicks L.M.T., Mishra V. (2020). Soymilk bio-enrichment by indigenously isolated riboflavin-producing strains of Lactobacillus plantarum. LWT, 119, 108871, 10.1016/j.lwt.2019.108871.
  12. Bisht B., Lohani U.C., Kumar V., Gururani P., Sinhmar R. (2020). Edible hydrocolloids as sustainable substitute for non-biodegradable materials. Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2020.1827219.
  13. Chakraborty P., Bhattacharya B., Shivhare U., Basu S. (2020). Investigation of heat-acid induced coagulation behaviour of whole milk systems employing front-face fluorescence spectroscopy. International Journal of Dairy Technology, 73, 4, 674-682. 10.1111/1471-0307.12726.
  14. Chaturvedi K., Khubber S., Singha S., Goel H., Barba F.J., Das K. (2020). Prediction and qualitative analysis of sensory perceptions over temporal vectors using combination of artificial neural networks and fuzzy logic: Validation on Indian cheese (paneer). Journal of Food Processing and Preservation, 44, 12, e14955, 10.1111/jfpp.14955.
  15. Dahiya S., Panghal A., Sindhu S., Siwach P. (2020). Organic food women entrepreneurs-TISM approach for challenges. Journal of Enterprising Communities, 15, 1, 114-136. 10.1108/JEC-04-2020-0068.
  16. Das K., Srinivash M.N., Kabir M.H., Gani M.O. (2020). Noise-induced control of environmental fluctuations in a three-species predator–prey model. Modeling Earth Systems and Environment, 10.1007/s40808-020-01051-x.
  17. Dhiman N.K., Agnihotri S. (2020). Hierarchically aligned nano silver/chitosan-PVA hydrogel for point-of-use water disinfection: contact-active mechanism revealed. Environmental Science: Nano, 7, 8, 2337-2350. 10.1039/d0en00405g.
  18. 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, 43, 12, e13545, 10.1111/jfpe.13545.
  19. Ghanghas N., M. T M., 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, 10.1080/87559129.2020.1733596.
  20. Gulsia O.(2020). Vanillin: One Drug, Many Cures. Resonance, 25, 7, 981-986. 10.1007/s12045-020-1013-z.
  21. Kailash M., Kavitha L., Madan S.V., Ravichandran C. (2020). 3D food printing: A technology for fabricating customized artistic food. Emerging Technologies in Food Science: Focus on the Developing World, 273-287. 10.1007/978-981-15-2556-8_25.
  22. Kamble D.B., Singh R., Kaur B.P., Rani S. (2020). Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions. Journal of Food Processing and Preservation, 44, 8, e14585, 10.1111/jfpp.14585.
  23. Kamble D.B., Singh R., Pal Kaur B., Rani S., Upadhyay A. (2020). Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina. Journal of Food Measurement and Characterization, 14, 2, 761-769. 10.1007/s11694-019-00324-z.
  24. Kamle M., Mahato D.K., Devi S., Soni R., Tripathi V., Mishra A.K., Kumar P. (2020). Nanotechnological interventions for plant health improvement and sustainable agriculture. 3 Biotech, 10, 4, 168, 10.1007/s13205-020-2152-3.
  25. Kardile N.B., Nanda V., Thakre S. (2020). Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice. Agricultural Research, 9, 3, 400-409. 10.1007/s40003-019-00434-6.
  26. Kardile N.B., Nema P.K., Kaur B.P. Thakre S.M. (2020). Comparative semi-empirical modeling and physico-functional analysis of hot-air and vacuum dried puran powder. Journal of Food Process Engineering, 43, 1e13137, 10.1111/jfpe.13137.
  27. Kashyap D., Agarwal T. (2020). Food loss in India: water footprint, land footprint and GHG emissions. Environment Development and Sustainability, 22, 4, 2905-2918. 10.1007/s10668-019-00325-4.
  28. Kaur N., Sharma P., Jaimni S., Kehinde B.A., Kaur S. (2020). Recent developments in purification techniques and industrial applications for whey valorization: A review. Chemical Engineering Communications, 207, 1, 123-138. 10.1080/00986445.2019.1573169.
  29. Khan I., Bahuguna A., Shukla S., Aziz F., Chauhan A.K., Ansari M.B., Bajpai V.K., Huh Y.S., Kang S.C. (2020). Antimicrobial potential of the food-grade additive carvacrol against uropathogenic E. coli based on membrane depolarization, reactive oxygen species generation, and molecular docking analysis. Microbial Pathogenesis, 142, 104046, 10.1016/j.micpath.2020.104046.
  30. Khansili N., Rattu G., Kumar A., Krishna P.M. (2020). Development of colorimetric sensor with zinc oxide nanoparticles for rapid detection of aflatoxin B1 in rice. Materials Today: Proceedings, 21, 1846-1855. 10.1016/j.matpr.2020.01.240.
  31. Khubber S., Chaturvedi K., Taghi Gharibzahedi S.M., Cruz R.M.S., Lorenzo J.M., Gehlot R., Barba F.J. (2020). Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability. LWT, 131, 109764, 10.1016/j.lwt.2020.109764.
  32. Kumar N., Neeraj (2020). Effect of ultrasonic assisted extraction on the properties of freeze-dried pomegranate arils. Current Nutrition and Food Science. 16, 1, 83-89. 10.2174/1573401315666181130100200.
  33. Kumar N., Neeraj, Pratibha, Singla M. (2020). Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating. International Journal of Fruit Science, 20S3, S1662, S1680, 10.1080/15538362.2020.1828224.
  34. Kumar N., Pratibha P., Neeraj N. (2020). Functional properties of pomegranate peel in edible coating/film: A review. International Journal of Postharvest Technology and Innovation, 7, 3, 205-216. 10.1504/IJPTI.2020.110422.
  35. Kumar N., Pratibha, Neeraj, Sharma S. (2020). Effect of Solvents on Physiochemical Properties of Freeze-dried Pomegranate Seed (Cv. Bhagwa). International Journal of Fruit Science, 20S2, 590-604. 10.1080/15538362.2020.1747042.
  36. Kumar R., Bhattacharya B., Agarwal T., Chakkaravarthi S. (2020). Trans fatty acid analysis of frying oil using atr -ftir spectroscopy: A study on Indian traditional snack foods. Journal of Food Quality and Hazards Control, 7,2, 2887, 75-83. 10.18502/JFQHC.7.2.2887.
  37. Kumar S., Hussain A., Bhushan B., Kaul G. (2020). Comparative toxicity assessment of nano- and bulk-phase titanium dioxide particles on the human mammary gland in vitro. Human and Experimental Toxicology, 39, 11, 1475-1486. 10.1177/0960327120927448.
  38. Kumar S., Pandey G. (2020). Biofortification of pulses and legumes to enhance nutrition. Heliyon, 6, 3e03682, 10.1016/j.heliyon.2020.e03682.
  39. Kumar V., Iqbal N. (2020). Post-harvest pathogens and disease management of horticultural crop : A brief review. Plant Archives, 20, 2054-2058.
  40. Kumar Y., Sharanagat V.S., Singh L., Nema P.K. (2020). Convective drying of spine gourd (Momordica dioica): Effect of ultrasound pre-treatment on drying characteristics, color, and texture attributes. Journal of Food Processing and Preservation, 44, 9, e14639, 10.1111/jfpp.14639.
  41. Kumar Y., Singh L., Sharanagat V.S., Patel A., Kumar K. (2020). Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties. International Journal of Biological Macromolecules, 155, 27-35. 10.1016/j.ijbiomac.2020.03.174.
  42. Kumar Y., Singhal S., Tarafdar A., Pharande A., Ganesan M., Badgujar P.C. (2020). Ultrasound assisted extraction of selected edible macroalgae: Effect on antioxidant activity and quantitative assessment of polyphenols by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Algal Research, 52, 102114, 10.1016/j.algal.2020.102114.
  43. Kumari V., Yadav B.S., B. Yadav R., Nema P.K. (2020). Effect of osmotic agents and ultasonication on osmo-convective drying of sweet lime (Citrus limetta) peel. Journal of Food Process Engineering, 43, 4, e13371, 10.1111/jfpe.13371.
  44. Lee H., Kim S., Oh C., Khan I., Shukla S., Bajpai V.K., Han Y.-K., Huh Y.S. (2020). Folic acid-modified bovine serum albumin nanoparticles with doxorubicin and chlorin e6 for effective combinational chemo-photodynamic therapy. Materials Science and Engineering C, 117, 111343, 10.1016/j.msec.2020.111343.
  45. Malakar S., Kumar N., Sarkar S., Mohan R.J. (2020). Influence of Modified Atmosphere Packaging on the Shelf Life and Postharvest Quality Attributes of King Chili (Capsicum chinense Jacq.) during Storage. Journal of Biosystems Engineering, 45, 4, 213-222. 10.1007/s42853-020-00057-8.
  46. Malik S., Saloni S., Chauhan K. (2020). Nutritional and organoleptic evaluation of baked products incorporating stabilized rice bran. Current Nutrition and Food Science, 16, 4, 523-529. 10.2174/1573401315666190112144508.
  47. Malik S., Sidhu P.K., Rana J.S., Nehra K. (2020). Managing urinary tract infections through phage therapy: a novel approach. Folia Microbiologica, 65, 2, 217-231. 10.1007/s12223-019-00750-y.
  48. Maurya V.K., Bashir K., Aggarwal M. (2020). Vitamin D microencapsulation and fortification: Trends and technologies. Journal of Steroid Biochemistry and Molecular Biology, 196, 105489, 10.1016/j.jsbmb.2019.105489.
  49. Maurya V.K., Ranjan V., Gothandam K.M., Pareek S. (2020). Exogenous gibberellic acid treatment extends green chili shelf life and maintain quality under modified atmosphere packaging. Scientia Horticulturae, 269, 108934, 10.1016/j.scienta.2019.108934.
  50. Maurya V.K., Singh J., Ranjan V., Gothandam K.M., Bohn T., Pareek S. (2020). Factors affecting the fate of β-carotene in the human gastrointestinal tract: A narrative review. International Journal for Vitamin and Nutrition Research, 10.1024/0300-9831/a000674.
  51. Mor R.S., Bhardwaj A., Singh S., Arora V.K. (2020). Exploring the factors affecting supply chain performance in dairy industry using exploratory factor analysis technique. International Journal of Industrial and Systems Engineering, 36, 2, 248-265. 10.1504/IJISE.2020.110277.
  52. Mor R.S., Srivastava P.P., Richika, Varshney S., Goyal V. (2020). Managing Food Supply Chains Post COVID-19: A Perspective. International Journal of Supply and Operations Management, 7, 3, 295-298. 10.22034/IJSOM.2020.3.7.
  53. Nagar M., Sharanagat V.S., Kumar Y., Singh L. (2020). 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, 4, 1331-1341. 10.1007/s13197-019-04167-w.
  54. Nehra M., Dilbaghi A.N., Singh V., Singhal N.K., Kumar S. (2020). Highly Ordered and Crystalline Cu Nanowires in Anodic Aluminum Oxide Membranes for Biomedical Applications. Physica Status Solidi (A) Applications and Materials Science, 217, 13, 1900842, 10.1002/pssa.201900842.
  55. Passari A.K., Leo V.V., Singh G., Samanta L., Ram H., Siddaiah C.N., Hashem A., Al-Arjani A.-B.F., Alqarawi A.A., Abd_Allah E.F., Singh B.P. (2020). In vivo studies of inoculated plants and in vitro studies utilizing methanolic extracts of endophytic streptomyces sp. Strain dbt34 obtained from mirabilis jalapa L. exhibit ros-scavenging and other bioactive properties. International Journal of Molecular Sciences, 21, 19, 7364, 1-26. 10.3390/ijms21197364.
  56. 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, 133, 109157, 10.1016/j.foodres.2020.109157.
  57. Pratap D., Halder K., Singh R., Ojha A., Thangalakshmi S., Rani S. (2020). Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk. Nutrition and Food Science, 50, 4, 679-693. 10.1108/NFS-05-2019-0150.
  58. Rani S., Singh R., Kamble D.B., Upadhyay A., Yadav S., Kaur B.P. (2020). Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal. Food Security, 12, 2, 479-488. 10.1007/s12571-019-00999-8.
  59. Rattu G., Khansili N., Krishna P.M. (2020). Polyacrylic acid modified cerium oxide nanoparticles: Synthesis and characterization as a peroxidase mimic for non-enzymatic H2O2 sensor. Current Nanoscience, 16, 5, 816-828. 10.2174/1573413715666191204124329.
  60. Ravichandran C., Srinivasa Rao P., Upadhyay A. (2020). Effect of high-pressure processing on starch modification: A review. Emerging Technologies in Food Science: Focus on the Developing World. 201-216. 10.1007/978-981-15-2556-8_17.
  61. Roy D., Chakraborty S. (2020). Study on antioxidant properties of bioconverted agricultural waste. Biotechnology and Biological Sciences-Proceedings of the 3rd International Conference of Biotechnology and Biological Sciences, BIOSPECTRUM 2019, 203-206. 10.1201/9781003001614-33.
  62. Sagar N.A., Pareek S. (2020). Antimicrobial assessment of polyphenolic extracts from onion (Allium cepa L.) skin of fifteen cultivars by sonication-assisted extraction method. Heliyon, 6, 11, e05478, 10.1016/j.heliyon.2020.e05478.
  63. Sagar N.A., Pareek S. (2020). Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder. Scientific Reports, 10, 1, 18669, 10.1038/s41598-020-75793-0.
  64. Sagar N.A., Pareek S., Bhardwaj R., Vyas N. (2020). Bioactive Compounds of Loquat (Eriobotrya japonica (Thunb.) L.). Reference Series in Phytochemistry, 123-143. 10.1007/978-3-030-30182-8_10.
  65. Sagar N.A., Pareek S., Gonzalez-Aguilar G.A. (2020). Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars. Journal of Food Science and Technology, 57, 7, 2423-2432. 10.1007/s13197-020-04277-w.
  66. Sakkara S., Venkatesh K., Reddy R., Nagananda G.S., Meghwal M., Patil J.H., Reddy N. (2020). Characterization of crosslinked Macrotyloma uniflorum(Horsegram) protein films for packaging and medical applications. Polymer Testing, 91, 106794, 10.1016/j.polymertesting.2020.106794.
  67. Sandhu H.K., Sehrawat R., Kumar A., Nema P.K. (2020). Overview of food industry and role of innovation in food industry. Emerging Technologies in Food Science: Focus on the Developing World, 3, 14, 10.1007/978-981-15-2556-8_1.
  68. Sasikumar R., Das D., Saravanan C., Deka S.C. (2020). GC-HRMS screening of bioactive compounds responsible for antimicrobial and antioxidant activities of blood fruit (Haematocarpus validus Bakh. F. Ex Forman) of North-East India. Archives of Microbiology, 202, 10, 2643-2654. 10.1007/s00203-020-01985-x.
  69. Sen Gupta D., Singh U., Kumar J., Shivay Y.S., Dutta A., Sharanagat V.S., Katiyar P.K., Singh N.P. (2020). Estimation and multi-variate analysis of iron and zinc concentration in a diverse panel of urdbean (Vigna mungo L. Hepper) genotypes grown under differing soil conditions. Journal of Food Composition and Analysis, 93, 103605, 10.1016/j.jfca.2020.103605.
  70. Shakya A., Agarwal T. (2020). Potential of biochar for the remediation of heavy metal contaminated soil. Biochar Applications in Agriculture and Environment Management, 77-98. 10.1007/978-3-030-40997-5_4.
  71. Shukla S., Bahuguna A., Park H.-K., Kim J.-K., Kim M. (2020). Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product. Scientific Reports, 10, 1, 1081, 10.1038/s41598-019-57382-y.
  72. Shukla S., Haldorai Y., Khan I., Kang S.-M., Kwak C.H., Gandhi S., Bajpai V.K., Huh Y.S., Han Y.-K. (2020). Bioreceptor-free, sensitive and rapid electrochemical detection of patulin fungal toxin, using a reduced graphene oxide@SnO2 nanocomposite. Materials Science and Engineering, 113, 110916, 10.1016/j.msec.2020.110916.
  73. Shukla S., Park J.H., Kim M. (2020). Efficient, safe, renewable, and industrially feasible strategy employing Bacillus subtilis with alginate bead composite for the reduction of ochratoxin A from wine. Journal of Cleaner Production, 242, 118344, 10.1016/j.jclepro.2019.118344.
  74. Singh G., Passari A.K., Momin M.D., Ravi S., Singh B.P., Kumar N.S. (2020). Ethnobotanical survey of medicinal plants used in the management of cancer and diabetes. Journal of Traditional Chinese Medicine, 40, 6, 1007-1017.
  75. Singh H., Meghwal M. (2020). Physical and thermal properties of various ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content. Journal of Food Process Engineering, 43, 2, e13310, 10.1111/jfpe.13310.
  76. Singh L., Agarwal T. (2020). CHAPTER 6: Polycyclic Aromatic Hydrocarbons in Processed Food: Scientific Challenges and Research Recommendations. Food Chemistry, Function and Analysis2020-January, 19, 128-151. 10.1039/9781788016438-00128.
  77. Singh L., Agarwal T. (2020). Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessment. Environmental Research, 187, 109648, 10.1016/j.envres.2020.109648.
  78. Singh L., Agarwal T., Simal-Gandara J. (2020). PAHs, diet and cancer prevention: Cooking process driven-strategies. Trends in Food Science and Technology, 99, 487-506. 10.1016/j.tifs.2020.03.030.
  79. Singh R., Sharanagat V.S. (2020). Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch. International Journal of Biological Macromolecules, 164, 1061-1069. 10.1016/j.ijbiomac.2020.07.185.
  80. Singh V., Sindhu S., Panghal A. (2020). Entrepreneurship policy and support framework in India. Organising Entrepreneurship And Msmes Across India, 47-62. 10.1142/9789811212741_0003.
  81. Suhag R., Kumar N., Petkoska A.T., Upadhyay A. (2020). Film formation and deposition methods of edible coating on food products: A review. Food Research International, 136, 109582, 10.1016/j.foodres.2020.109582.
  82. Tarafdar A., Kaur B.P., Nema P.K., Babar O.A., Kumar D. (2020). Using a combined neural network ─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice. LWT, 123, 109058, 10.1016/j.lwt.2020.109058.
  83. Upadhyai R., Jain A.K., Roy H., Pant V. (2020). Participants’ Perspectives on Healthcare Service Quality in Multispecialty Hospitals: A Qualitative Approach. Journal of Health Management, 22, 3, 446-465. 10.1177/0972063420938471.
  84. Upadhyai R., Upadhyai N., Jain A.K., Roy H., Pant V. (2020). Health care service quality: a journey so far. Benchmarking, 27, 6, 1893-1927. 10.1108/BIJ-03-2019-0140.
  85. Weerasooriyagedara M., Ashiq A., Rajapaksha A.U., Wanigathunge R.P., Agarwal T., Magana-Arachchi D., Vithanage M. (2020). Phytoremediation of fluoride from the environmental matrices: A review on its application strategies. Groundwater for Sustainable Development, 10, 100349, 10.1016/j.gsd.2020.100349.
  1. Aman Sharma, Shivaprasad D.P., Komal Chauhan, Neetu KumraTaneja (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. Volume 114, November 2019, 108350. (I.F: 3.714)
  2. Babar, O.A., Arora, V.K., and Nema, P.K. 2019. Selection of phase change material for solar thermal storage application: a comparative study. Journal of the Brazilian Society of Mechanical Sciences and Engineering, 41(9), 355. DOI: 10.1007/s40430-019-1853-1.
  3. Babar, O.A., Arora, V.K., and Nema, P.K. 2019. Selection of phase change material for solar thermal storage application: a comparative study. Journal of the Brazilian Society of Mechanical Sciences and Engineering, 41(9), 355. DOI: 10.1007/s40430-019-1853-1.
  4. Bajpai, A., Kumar, Y., Prabhakar, P.K., and Meghwal, M. 2019. Effect of moisture content on the engineering properties of jamun (Syzgium cuminii) seed. Journal of Food Process Engineering, DOI: 10.1111/jfpe.13325.
  5. Bashir, K. and Aggarwal, M., 2019. Physicochemical, structural and functional properties of native and irradiated starch: a review. Journal of Food Science and Technology, 56(2), 513-523.
  6. Bhushan, B., Singh, B.P., Kumari, M., Saini, K., Tomar, S.K., and Mishra, V. 2019. Role of microbes, their metabolites and effector molecules as key drivers of host-microbiota interaction: a pharmacological outlook. Environmental Chemistry Letters, 17(4), pp. 1801-1820.
  7. Das, K., Srinivas, M.N., Gazi, N.H., 2019, Diffusion dynamics and impact of noise on a discrete-time ratio-dependent model: an analytical and numerical approach. International Journal of Mathematical and Computer Applications, 24, 103, 1 – 19.
  8. Das, K., Srinivas, M.N., Madhusudanan, V., and Pinelas, S. 2019. Mathematical analysis of a prey-predator system: an adaptive back-stepping control and stochastic approach. International Journal of Mathematical and Computer Applications, 24(1), 1 – 21.
  9. Dinesh Kumar Bharadwaj, NeetuKumraTaneja (2019). Animal Food Export: Challenges and Opportunities in India. ApproPoult Dairy & Vet Sci 7(1):615-617. APDV.000655.2019. DOI: 10.31031/APDV.2019.07.000655 (I.F: 0.573)
  10. Dolas, R., Saravanan, C., and Kaur, B.P. 2019. Emergence and era of ultrasonic’s in fruit juice preservation: a review. Ultrasonics Sonochemistry, 58, 104609.
  11. Dolas, R., Saravanan, C., and Kaur, B.P. 2019. Emergence and era of ultrasonic’s in fruit juice preservation: a review. Ultrasonics Sonochemistry 58: 104609.
  12. Kamble, D.B., Singh, R., Kaur, B.P., Rani, S., and Upadhyay, A. 2019. Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina. Journal of Food Measurement and Characterization, 14, 761-769
  13. Kamble, D.B., Singh, R., Rani, S., Kaur, B.P., Upadhyay, A., and Kumar, N. 2019. Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta. Journal of Food Processing and Preservation, 43(10), e14125. DOI: 10.1111/jfpp.14125.
  14. Kardile, N., Nema, P.K., Kaur, B.P., and Thakre, S.M. 2019. A comparative study of suitability of low-density polyethylene and coextruded laminate pouches for storage stability and shelf life prediction of instant puran powder. Journal of Packaging Technology and Research, 3(3), 223-233.
  15. Kardile, N., Nema, P.K., Kaur, B.P., and Thakre, S.M. 2019. Comparative semi-empirical modeling and physico-functional analysis of hot-air and vacuum dried puran powder. Journal of Food Process Engineering, 43(1), e13137. DOI: 10.1111/jfpe.13137
  16. Kashyap, D., and Agarwal, T. 2019. Food loss in India: water footprint, land footprint and GHG emissions. Environment, Development and Sustainability, 1-14. DOI:
  17. Kaushik A. & Emanuel N. 2019 Assessment of Dietary Intake Pattern and development of Food List for North Indian Sonepat District RR: Journal of Food Science & Technology, 8(2) 9- 20.
  18. Kharub, M., Mor, R.S., and Sharma, R.K. 2019. The relationship between cost leadership strategy and firm performance: a mediating role of quality management. Journal of Manufacturing Technology Management, 30(6), 920-936.
  19. Kohli, G., Jain, G., Bisht, A., Upadhyay, A., Kumar, A., and Dabir, S. 2019. Effect of nonthermal hurdles in shelf life enhancement of sugarcane juice. LWT Food Science and Technology, 112, 108233
  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).
  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.
  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:
  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;
  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