1. B.Tech College topper (82.3%)
2. M.Tech( Hons) batch topper (75.6%)
3. NET Qualified
4. GATE Qualified

Best Paper Award

Received the best paper award for the paper : S.Thangalakshmi, Vinkel Kumar Arora*, Prithviraj V (2021), “Dimensional Accuracy of 3D printable food construct”, 2021 IEEE sponsored International Conference on Emerging trends in Industry 4.0.

1. Prithviraj V, S Thangalakshmi*, Vinkel Kumar Arora, Zhenbin Liu (2022) “Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing”, Journal of Texture studies, doi:https://doi.org/10.111/jtxs.12709

2. Thangalakshmi*, Vinkel Kumar Arora, Prithviraj V (2022), “Printability Assessment and Optimization of Process Parameters for 3D Printing of Rice Flour and Jaggery Paste”, Journal of Biosystems Engineering, 47, 248-262. doi: 10.1007/s42853-022-00143-z.

3.      Sukh Veer Singh, Rakhi Singh*, Anurag Singh, Ayon Tarafdar, S.Thangalakshmi, Ashutosh Upadhyay, Barjinder P kaur, and Ajay V.Chinchkar (2022), “Enzymatic extraction of Sapodilla (Manikara achras L.) Juice: Process optimization and characterization”, Journal of Food Quality, https://doi.org/10.1155/2022/6367411

4.      Sukh Veer Singh, Rakhi Singh*, Anurag Singh, S.Thangalakshmi, Barjindar P. Kaur, Meenatai G. Kamble, Ayon Tarafdar, Ashutosh Upadhyay (2022), “Optimization of Enzymatic Hydrolysis Parameters for Sapodilla fruit (Manikara achras L.) Juice Extraction”, Journal of Food Processing and Preservation, https://doi.org/10.1111/jfpp.16315.

5. Thangalakshmi*, Vinkel Kumar Arora, Prithviraj V (2021), “A Comprehensive Assessment of 3D Food Printing: Technological and Processing Aspects”, Journal of Biosystems Engineering, 46(3), 286-304: doi : 10.1007/s42853-021-00106-w
6. S Thangalakshmi, Vinkel Kumar Arora*, Barjinder Pal Kaur, Santanu Malakar (2021), “Investigation on rice flour and jiggery paste as food material for extrusion based 3D printing”, Journal of Food Processing and preservation, 45(4): DOI: 10.1111/jfpp.15375
7. Tanima Debbarma, S Thangalakshmi*, Mansurkhan Tadakod, Rakhi Singh, Anurag Singh (2021), “Comparative analysis of Ohmic and conventional heat treated carrot juice”, Journal of Food Processing and Preservation,45(9): DOI: 10.1111/jfpp.15687.
8. S Thangalakshmi, Vinkel Kumar Arora*, Prithviraj V (2021), “Dimensional Accuracy of 3D printable food construct”, International Conference on Emerging trends in Industry 4.0. doi: 1109/ETI4.051663.2021.9619411
9. S Thangalakshmi, Vinkel Kumar Arora* (2020), “Assessment of Rice flour and Jaggery as a potential 3D Food printer cartridge”, Select Proceedings of FLAME 2020, Advances in Interdisciplinary Engineering, Lecture Notes in Mechanical Engineering, 978-981-15-9955-2, 496290_1_En, (Chapter 49): pp.487-498: doi:10.1007/978-981-15-9956-9.
10. Akansha Kasara, Onkar A Babar*, Ayon Tarafdar, Thangalakshmi, Ranjna Sirohi, Vinkel Kumar Arora (2020)” Thin-layer drying of sadabahar (Catharanthus roseus) leaves using different dry techniques and fate of bioactive compounds”, Journal of Food Processing and preservation : 45(2):doi:10.1111/JFPP.15140
11. Dinkar B. Kamble, Rakhi Singh*, Savita Rani, Ashutosh Upadhyay, Barjinder Pal Kaur,  Nitin Kumar,  Thangalakshmi (2020) “ Evaluation of structural, chemical and digestibility properties”, J Food Sci Technol : https://doi.org/10.1007/s13197-020-04616-x
12. Pratap, Devendra; Halder, Kumaresh ; Singh, Rakhi; Ojha, Ankur; Thangalakshmi, S.; Rani Savita (2019) . “Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk” Nutrition and Food Science, 50(4), pp.679-693 : https://doi.org/10.1108/NFS-05-2019-0150 . 
13. Devendra Pratap, Rakhi Singh, Chandrakala, R., Ojha, Anku, Upadhyay, A., Barjinder Pal Kaur, Thangalakshmi. (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): DOI: 10.1111/jfpp.14215
14. Teena Rathore, Rakhi Singh, Dinkar B. Kamble, Ashutosh Upadhyay, S. Thangalakshmi and Savita Rani. (2019). Prospects of Finger millet: Processing and value Addition. The Pharma Innovation Journal, 8(4): 283-291
15. Thangalakshmi S, Mansurkhan Tadakod, Savita Rani, Rakhi Singh (2018) ‘Effect of Ohmic Heating on Quality Parameters of Sapota Juice’ Journal of Emerging Technologies and Innovative Research :5(8): 390-394, ISSN -2349-5162.
16. Thangalakshmi S, Varuni Pandey, Dinkar B Kamble, Rakhi Singh (2018). “Standardisation and quality evaluation of Tea premix”, The Pharma Innovation Journal, 7(9):154-157, ISSN 2277-76.
17. Thangalakshmi S*, Muju M.K, (2011) ‘Design & Implementation Of Barcoded RFID Tags For Modern Abattoirs’ Journal of Computing :3(1): ISSN 2151-9617.

Books/Book Chapters:

• Rakhi Singh, BP Kaur, S Thangalakshmi (2019). Pulsed electric field processing Principles and Engineering aspects.  In: O P Chauhan (Ed), Non-thermal Processing of Foods, CRC Press, Taylor and Francis Group. 
• Rakhi Singh*, Vandana Kaushal, Thangalakshmi and Anurag Singh (2021). Malting and Its Effect on Nutritive Value of Food. In “Green Perspectives in Food Processing” (Edited).
• Sai Shiva, Anurag Singh*, Rakhi Singh and S.Thangalakshmi (2021). Cooked Food Waste Management: An Eco-friendly Approach. In “Green Perspectives in Food Processing” (Edited).
• Thangalakshmi, S., Arora, V.K. (2022). Three-Dimensional (3D) Food Printing and Its Process Parameters. In: Sandhu, K., Singh, S. (eds) Food Printing: 3D Printing in Food Industry. Springer, Singapore. https://doi.org/10.1007/978-981-16-8121-9_3