1. Member of Technical committee for formulation of Policy and Regulations on Food Fortification at Ministry of WCD
2. Member of Ladakh Autonomous Hill Development Council – LAHDC.
3. Expert Panel Member to NSDC for alignment of Courses with NSQF on Food processing.
4. Member to Development of course content in Food Processing for PMKVY
5. Member (Past) to the Smart Gram Pilot Project of Rastrapati Bhawan
6. ASRB NET (2011) qualified
7. Placed among the panel of referees for several journals in the field of Food Technology.
8. Awarded Junior Research Fellow by Indian Council of Agricultural Research, New Delhi.
9. Member of Scientific Panel in Food Safety Standards Authority of India (FSSAI),
   Ministry of Health and Family Welfare, Govt. of India.
10. Member of FAD-16 in Bureau of Indian Standards (BIS), Department of Consumer
    affairs, Ministry of Consumer Affairs, Food & Public Distribution, Government of India.
11. Placed among the panel of referees for Journal of Nutrition & Food Science.
12. Panel member for formulation of Standards for Food Fortification in India. Ministry of
    Women & Child Development, Govt. of India.

1. Ojha A., Bhojak N., Sharma A., and Joshi S. Indirect Micellar Spectrophotometric determination of lead in various soybean based products using green chemistry. Asian J. of Dairy & Food Research 34(2): 336-340 (2015)
2. Ojha A., Sharma A., Sihag M., and Ojha S. Food Packaging – Material and Sustanability: A Review. Agricultural Review, 36(3), 241-245 (2015)
3. Ojha A., Kulkarni D. N., Sharma A., and Joshi S. (2014). Effect of concentration of coagulant and soaking time on retention of major isoflavones and quality of soy-paneer, Asian J. of Dairy & Food Research 33(4): 251-254 (2014)
4. Sharma A., and Ojha A. Factors for success of Dairy Cooperatives in Gujarat to be Replicated in Rajasthan, Conference proceedings at National Seminar on Agri Business Potential of Rajasthan, Organized by IABM, Bikaner. Page No. 256-259 (2013)
5. Shah N., Patel A., Sudhakaran A., Ojha A., Patel P. R., and Dave J. M. Shelf-life Study of Pouch Packed UHT milk – a quality approach. Indian J. of Dairy Sc. 69(3): 336-342(2016)
6. Sharma A., Ojha A., Praveen K., Aditya K., and Pokharna P. International Trade Potential of Indian Onion: An Analysis of Competitive Advantage and Direction of Trade. Indian J. of Economics and Dev. 13(2): 315-320 (2017)
7. Gaur S., Elizabeth M., Ojha A., Patra F., Dhukla D., Nicki J., Patel P R., and Andrade J. Omega-3-Fortified Lipid Based Nutrient Suppliment: Development, Characterization, and Consumer Acceptability. Food and Nutrition Bulletin. 38(2): 158-171 (2017). DOI:10.1177/0379572117701234.
8. Jain S., Singh A., Ojha A. and Upadhyay A. Effect of Pretreatment on Quality Characteristics of Green Chillies during Storage. Research Journal of Food and Nutrition:1(1)1-9 (2017).
9. Sugandh Jain, Anurag Singh, Ankur Ojha and Ashutosh Upadhyay (2017). Effect of Pretreatment on Quality Characteristics of Green Chillies during Storage. Research Journal of Food and Nutrition. Vol. 1, Issue 1,pp 1-9.
10. Ojha A., Bhojak N., Kaushik S., and Joshi S. Determination of Copper in Soymilk and Soy-paneer with Indirect Micellar spectrophotometric. Int. J. of Food and Fermentation Tech: 8(2): 1171-1176 (2018)
11. Gaur S., Lopez E. C., Ojha A., and Andrade J. Functionalization of Lipid-based Nutrient Supplement with β-Cyclodextrin Inclusions of Oregano Essential Oil. Journal of Food Science: 0 (0):1-9 (2018). DOI: 10.1111/1750-3841.14178.
12. Jaglan V., Ojha A., Singh A., Singh R., and Gaur S. Development of novel herb supplemented soymilk fortified fruit based dairy yoghurt. J. of Pharmacog and Phytochem: 7(3): 1621-1625 (2018)
13. Pratap D., Singh R., and Ojha A. Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk. Indian J. of Nutrition and Dietics: 56(2) (2019). DOI: 10.21048/ijnd.2019.56.2.23204.
14. Kumar N., Neeraj, Ojha A., and Singh R. Preparation and characterization of chitosan – pullulan blended edible films enrich with pomegranate peel extract. Reactive and Functional Polymers: 144 (2019). DOI: 10.1016/j.reactfunctpolym.2019.104350.
15. Pratap D., Singh R., Ravichandran C., Ojha A., Upadhyay A., Kaur B., and Thangalaxmi S. Evaluationof physicochemical, Antioxidant and Sensory characteristics of khoa prepared from blends of soy and standardized milk. Journal of Food Processing and Preservation (2019): DOI: 10.1111/jfpp.14215.
16. Pratap D., Halder K., Singh R., Ojha A., Thangalaxmi S., and Rani S. Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk. Nutrition & Food Science (2019): DOI 10.1108/NFS-05-2019-0150.
17. Ojha A., Singh A., Sharma A., and Upadhyay A. How to Ensure Nutrition Security – A Critical Review. Food Science and Nutrition Technology (2018): 3 (2): 144.
18. Kumar N., Pratibha, Neeraj, Ojha A., Upadhyay A., Singh R., and Kumar S. Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper. LWT- Food Science and Technology (2021): 138:110435. doi.org/10.1016/j.lwt.2020.110435.
19. Charles O. A., Olugbenga S. M., Rathee S., Singh K. R. P., Olulope O. A., Juliana B. A., Ojha A., Singh J., and Singh R. P. Potentialities of nanomaterials for the management and treatment of metabolic syndrome: A new insight. Materials Today Advances (2022): 100198. https://doi.org/10.1016/j.mtadv.2021.100198.
20. Sharma, A., Deshmukh, S.S., Ojha, A. Business Model Innovation to Address Vegetable Supply Chain Issues: A Case Study of an Indian Startup. International Journal of Innovation and Technology Management (2022). DOI: 10.1142/S0219877023500086
21. Meena K.K., Taneja N.K., Jain D., Ojha A., Kumawat D., and Mishra V. In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products. Fermentation (2022): 8(10), 529. https://doi.org/10.3390/fermentation8100529
22. Meena K.K., Taneja N.K., Jain D., Ojha A., Chakkaravarthi S., and Deepak Mudgil D. Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review. Biointerface Research in Applied Chemistry (2023). https://doi.org/10.33263/BRIAC134.338.
23. Rathee S. , Nayak V., Singh R.B.K., and Ojha A. Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects. Food Chemistry: Molecular Sciences (2022). https://doi.org/10.1016/j.fochms.2022.100100.
24. Rathee S. and Ojha A. Advanced nanomaterials-based biosensors intended for food applications. Materials Letters (2022). https://doi.org/10.1016/j.matlet.2022.131752
25. Meena K.K., Taneja N.K., Ojha A., and Meena S. Application of spray-drying and freeze-drying for microencapsulation of lactic acid bacteria: A review. Annals of Phytomedicine (2023). 12(1): 706-716. DOI: http://dx.doi.org/10.54085/ap.2023.12.1.76
26. Mehra M., Ojha A., Meghwal M. and Pareek S. Watermelon and Muskmelon by-Products: An Underutilized Source of Biodegradable Packaging. Letters in Applied NanoBioSciences (2023). Volume 12, Issue 4, 2023, 179. https://doi.org/10.33263/LIANBS124.179
27. Mehra M., Ojha A., Meghwal M., Chauhan K. and Pareek S. Physical, nutritional, functional, and thermal properties of muskmelon (Cucumis melo L.) and watermelon (Citrullus lanatus) seeds and flours. Journal of Applied Horticulture, (2023) 25 (2). https://doi.org/10.33263/JAH2023.24.212

Books/Book Chapters:

1. Singh A., Ojha A., and Upadhyay A. 2018. Foods preserved with hurdle technology. In:
   Innovative Food Science and Emerging Technologies, Eds. Sabu Thomas, Rajakumari
   Rajendran, Anne George, Nandakumar Kalarikkal, Apple Academic Press, Inc., USA.
   pp. 369-392.ISBN: 978177188661. 4.
2. Singh A., Ojha A. and Upadhyay A. 2020. Post Harvest Losses, Food Spoilage and its
   Causes, In: Sustainable Development through Food and Nutritional Security, Eds.
   Deepika Baranwal and Ram Chandra, Daya Publishing House, A Division of Astral
   International Pvt. Ltd. New Delhi (India). pp. 119-125. ISBN: 978-93-88982-95-5 (HB).
3. Shweta Rathee, Eneyew Tadesse Melaku, Anurag Singh, and Ankur Ojha. 2021.
   Nanomaterials Role in Improving the Bioavailability of Functional Components.
   Nanomaterials in Bionanotechnology Fundamentals and Applications. Edited By
   Ravindra Pratap Singh and Kshitij RB Singh. CRC Press. Taylor & Francis Publication.
   eISBN 9781003139744. pp 249-268. https://doi.org/10.1201/9781003139744-10.
4. Shweta Rathee, Eneyew Tadesse Melaku, and Ankur Ojha. 2021. Bionanomaterials
   utility in food industry and its challenges. Bionanomaterials for Environmental and
   Agricultural Applications. Publisher: IOP. Online ISBN: 978-0-7503-3863-9 • Print
   ISBN: 978-0-7503-3861-5.
5. Soumya Singh, Anurag Singh, Ankur Ojha, and Meenatai Kamble (2022). Assessment
   Of Food Quality And Management of Food Safety: International Regulations And
   Consumer Preferences. Food Microbial and Molecular Biology From Fundamentals To
   Applications. Edited By Saher Islam, Devarajan Thangadurai, Jeyabalan Sangeetha,
   Zaira Zaman Chowdhury. Apple Academic Press/ CRC Press, USA.
6. Murlidhar Meghwal, M Mahalakshmi, R Mahalakshmi, Simran Rani, Carolina Krebs de
   Souza, Simmi Jain, Ankur Ojha, Nitin Kumar, Lekhraj Katariya, Kiran Meghwal, S
   Mahalakshmi, Tuany Gabriela Hoffmann (2022). Food Adulteration: A Challenge for
   Safer Food. Food Safety Practices in the Restaurant Industry. (221-254). IGI Global.