Research Publications

  1. Aga, M.B., Sharma, V., Dar, A.H., Dash, K.K., Singh, A., Shams, R., Khan, S.A.,(2023),Comprehensive review on functional and nutraceutical properties of honey,eFood,4(2),10.1002/efd2.71.
  2. Bhardwaj, A., Soni, R., Singh, L.P., Mor, R.S.,(2023),A Simulation Approach for Waste Reduction in the Bread Supply Chain,Logistics,7(1),10.3390/logistics7010002.
  3. Bist, Y., Sharanagat, V.S., Saxena, D.C.,(2023),Guinea Grass Seed (Megathyrsus maximus), a Potential Novel Starch Source: Impact of Isolation Methods on Functional, Morphological, Structural, Pasting, and Rheological Properties,Starch/Staerke,,10.1002/star.202300003.
  4. Chaturvedi, K., Basu, S., Singha, S., Das, K.,(2023),Predictive microbial growth modelling for an effective shelf-life extension strategy of Chhana (Indian cottage cheese),Food Control,149,10.1016/j.foodcont.2023.109697.
  5. Chauhan, B., Arya, S., Chauhan, K.,(2023),Ginkgo biloba Administered Singly and Combined With Antioxidants in Tinnitus Patients,Journal of Audiology and Otology,27(1),37- 44,10.7874/jao.2022.00395.
  6. Chauhan, T., Sindhu, S., Mor, R.S.,(2023),Analyzing the Enablers of Customer Engagement in Healthcare Using TISM and Fuzzy MICMAC,Applied System Innovation,6(1),10.3390/asi6010005.
  7. Chinchkar, A.V., Singh, A., Singh, R., Kamble, M.G., Dar, A.H., Sagar, N.A.,(2023),Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage,Journal of Food Science and Technology,60(3),1077-1087,10.1007/s13197-022- 05457-6.
  8. Choudhary, R., Singh, A., Upadhyay, A., Singh, R., Thangalakshmi, S., Dar, A.H., Bajpai, V.K., Shukla, S.,(2023),Exotic god fruit, persimmon (Diospyros kaki): Pharmacological importance and human health aspects,eFood,4(1),10.1002/efd2.52.
  9. Das, K., Murthy, B.S.N., Kabir, M.H., Gani, M.O.,(2023),A probabilistic model of competitive multi-ecological interactions for analyzing the impact of noise within sight of aquatic hyacinth,Decision Analytics Journal,7,10.1016/j.dajour.2023.100231.
  10. Das, K., Srinivas, M.N., Kabir, M.H., Gani, M.O., Biswas, M.H.A.,(2023),Delay dynamics of pandemic disease COVID-19 with compartmental mathematical modeling,Nonlinear Studies,30(1),127-163,.
  11. Das, K., Srinivas, M.N., Shahrear, P., Rahman, S.M.S., Nahid, M.M.H., Murthy, B.S.N.,(2023),Transmission Dynamics and Control of COVID-19: A Mathematical Modelling Study,Journal of Applied Nonlinear Dynamics,12(2),405-425,10.5890/JAND.2023.06.015.
  12. Dhurve, P., Arora, V.K.,(2023),The Impact of Drying Conditions on Drying Characteristics, Kinetics, and Mass Transfer Parameters of Pumpkin Seeds (Cucurbita Maxima),Lecture Notes in Mechanical Engineering,,317-327,10.1007/978-981-19-6470-1_26.
  13. Dutta, C., Yadav, D.K., Arora, V.K., Malakar, S.,(2023),Drying characteristics and quality analysis of pre-treated turmeric (Curcuma longa) using evacuated tube solar dryer with and without thermal energy storage,Solar Energy,251,392-403,10.1016/j.solener.2023.01.032.
  14. Fontes-Zepeda, A., DomÃnguez-Avila, J.A., Lopez-Martinez, L.X., Cruz-Valenzuela, M.R., Robles-Sánchez, R.M., Salazar-López, N.J., RamÃrez-Wong, B., López-DÃaz, J.A., Pareek, S., Villegas-Ochoa, M.A., González-Aguilar, G.A.,(2023),The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics,Waste and Biomass Valorization,14(3),751-764,10.1007/s12649- 022-01898-4.
  15. Garg, M., Yadav, R.L., Chopra, R., Pani, B., Sablania, V.,(2023),“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”,Journal of Food Science and Technology,,10.1007/s13197-023- 05749-5.
  16. Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A., Prabhakar, P.K., Singh, A., Shankar Prasad, J., Bodana, V., Saxena, V., Shanmugam, V., Sharma, A.,(2023),Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify cellulose wrapper for shelf-life extension of packaged bread,Food Research International,164,10.1016/j.foodres.2022.112321.
  17. Goyal, S.P., Agarwal, T., Mishra, V., Kumar, A., Saravanan, C.,(2023),Adsorption Characterization of Lactobacillus sp. for Di-(2-ethylhexyl) phthalate,Probiotics and Antimicrobial Proteins,,10.1007/s12602-023-10055-9.
  18. Islam, M., Malakar, S., Dwivedi, U., Kumar, N., Prabakar, P.K., Kishore, A., Kumar, A.,(2023),Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds,Journal of Food Process Engineering,,10.1111/jfpe.14331.
  19. Kamble, S.S., Mor, R.S., Belhadi, A.,(2023),Big Data Analytics for Supply Chain Transformation: A Systematic Literature Review Using SCOR Framework,EAI/Springer Innovations in Communication and Computing,,1-50,10.1007/978-3-031-19711-6_1.
  20. Kamble, S.S., Mor, R.S., Belhadi, A.,(2023),Preface,EAI/Springer Innovations in Communication and Computing,,v-vi,.
  21. Karnam, S., Jindal, A.B., Agnihotri, C., Singh, B.P., Paul, A.T.,(2023),Topical Nanotherapeutics for Treating MRSA-Associated Skin and Soft Tissue Infection (SSTIs),AAPS PharmSciTech,24(5),10.1208/s12249-023-02563-2.
  22. Kaur, R., Chinchkar, A.V., Suvetha, Kothapalli, S.K., Sanyal, A., Siddiqui, N.,(2023),Nanoparticle-based Biosensor: Emerging Application in Biology and Medicine,Letters in Applied NanoBioScience,12(4),10.33263/LIANBS124.155.
  23. Khanashyam, A.C., Anjaly Shanker, M., Nirmal, N.P.,(2023),Nano/micro-plastics: Sources, trophic transfer, toxicity to the animals and humans, regulation, and assessment,Advances in Food and Nutrition Research,103,141-174,10.1016/bs.afnr.2022.07.003.
  24. Kishore, A., Mithul Aravind, S., Singh, A.,(2023),Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects,Journal of Food Process Engineering,46(5),10.1111/jfpe.14320.
  25. Kumar, D., Tarafdar, A., Dass, S.L., Pareek, S., Badgujar, P.C.,(2023),Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate,Journal of Food Science and Technology,60(3),1195-1201,10.1007/s13197-022- 05437-w.
  26. Kumar, M., Hasan, M., Sharma, A., Suhag, R., Maheshwari, C., Radha, Chandran, D., Sharma, K., Dhumal, S., Senapathy, M., Natarajan, K., Punniyamoorthy, S., Mohankumar, P., Dey, A., Deshmukh, V., Anitha, T., Balamurugan, V., Pandiselvam, R., Lorenzo, J.M., Kennedy, J.F.,(2023),Tinospora cordifolia (Willd.) Hook.f. & Thomson polysaccharides: A review on extraction, characterization, and bioactivities,International Journal of Biological Macromolecules,229,463-475,10.1016/j.ijbiomac.2022.12.181.
  27. Kumar, N., Kumar, G., Prabhakar, P.K., Sahu, J.K., Naik, S.,(2023),Ultrasound-assisted extraction of bioactive compounds from giloy (Tinospora cordifolia) stem: Quantitative process optimization and bioactives analysis,Journal of Food Process Engineering,,10.1111/jfpe.14259.
  28. Kumar, N., Pratibha, Upadhyay, A., Trajkovska Petkoska, A., Gniewosz, M., Kieliszek, M.,(2023),Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract,Journal of Food Measurement and Characterization,17(2),1300130810.1007/s11694-022-01706-6.
  29. Kumar, Y., Kheto, A., Singh, L., Sharanagat, V.S.,(2023),Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes,Food Chemistry Advances,2,10.1016/j.focha.2022.100167.
  30. Kumari, A., Bhattacharya, B., Agarwal, T., Paul, V., Maurya, V.K., Chakkaravarthi, S., Simal- Gandara, J.,(2023),Method development and validation for acrylamide in potato cutlet by UHPLC-MS/MS,Food Control,151,10.1016/j.foodcont.2023.109817.
  31. Kumari, K., Chakraborty, S.K., Sudhakar, A., Kishore, A.,(2023),Dielectric spectroscopy-based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups,International Journal of Dairy Technology,76(1),4- 14,10.1111/1471-0307.12913.
  32. Mahalakshmi, M., Meghwal, M.,(2023),Microencapsulation of fruit juices: Techniques, properties, application of fruit powder,Journal of Food Process Engineering,46(2),10.1111/jfpe.14226.
  33. Malakar, S., Arora, V.K., Munshi, M., Yadav, D.K., Pou, K.R.J., Deb, S., Chandra, R.,(2023),Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review,Food Science and Biotechnology,,10.1007/s10068-023-01322-0.
  34. Malakar, S., Arora, V.K., Nema, P.K., Yadav, V.,(2023),Recent trends and applications of evacuated tube solar collector in food processing and air heating: a review,Environmental Science and Pollution Research,,10.1007/s11356-022-25078-y.
  35. Malik, M., Gahlawat, V.K., Mor, R.S., Agnihotri, S., Panghal, A., Rahul, K., Emanuel, N.,(2023),Artificial Intelligence and Data Science in Food Processing Industry,EAI/Springer Innovations in Communication and Computing,,231-244,10.1007/978-3-031-19711-6_11.
  36. Manoj, A.A., Fathima, A., Naushad, B., Sunilkumar, S., Shanker, M.A., Abdullah, S.,(2023),Valorization of fruit seeds by polyphenol recovery using microwave-assisted aqueous extraction: modelling and optimization of process parameters,Journal of Food Measurement and Characterization,,10.1007/s11694-023-01955-z.
  37. Manoram, S., Panghal, A.,(2023),Smart Technologies Interventions for Sustainable Agri-Food Supply Chain,EAI/Springer Innovations in Communication and Computing,,79- 100,10.1007/978-3-031-19711-6_3.
  38. Maurya, V.K., Shakya, A., Bashir, K., Jan, K., McClements, D.J.,(2023),Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages,Comprehensive Reviews in Food Science and Food Safety,22(1),135- 186,10.1111/1541-4337.13066.
  39. Meena, K.K., Taneja, N.K., Jain, D., Ojha, A., Saravanan, C., Bunkar, D.S.,(2023),Spontaneously Fermented Cereal Based Products: An Ancient Health Promoting Formulae for Consumption of Probiotic Lactic Acid Bacteria,Biointerface Research in Applied Chemistry,13(5),10.33263/BRIAC135.465.
  40. Meena, K.K., Taneja, N.K., Jain, D., Ojha, A., Saravanan, C., Mudgil, D.,(2023),Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review,Biointerface Research in Applied Chemistry,13(4),10.33263/BRIAC134.338.
  41. Mehra, M., Ojha, A., Meghwal, M., Pareek, S.,(2023),Watermelon and Muskmelon by- Products: An Underutilized Source of Biodegradable Packaging,Letters in Applied NanoBioScience,12(4),10.33263/LIANBS124.179.
  42. Murmu, V., Kumar, D., Sarkar, B., Mor, R.S., Jha, A.K.,(2023),SUSTAINABLE INVENTORY MANAGEMENT BASED ON ENVIRONMENTAL POLICIES FOR THE PERISHABLE PRODUCTS UNDER FIRST OR LAST IN AND FIRST OUT POLICY,Journal of Industrial and Management Optimization,19(7),4764-4803,10.3934/jimo.2022149.
  43. Nehra, N.S., Sarna, S., Kumar, J., Singh, S., Marne, M.M., Pandey, A.,(2023),Can intrinsic motivation be attained through psychological detachment and job crafting: the mediating role of emotional stability,Evidence-based HRM,,10.1108/EBHRM-07-2021-0142.
  44. Nirmal, N.P., Khanashyam, A.C., Mundanat, A.S., Shah, K., Babu, K.S., Thorakkattu, P., Al- Asmari, F., Pandiselvam, R.,(2023),Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry,Foods,12(3),10.3390/foods12030556.
  45. Ojha, A.K., Shah, N.P., Mishra, V., Emanuel, N., Taneja, N.K.,(2023),Prevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products,Food Science and Biotechnology,,10.1007/s10068-023-01305-1.
  46. Pandey, R., Gautam, R.K., Sharma, S., Tedla, M.G., Mahantesh, V., Dikhit, M.R., Kumar, A., Pandey, K., Bimal, S.,(2023),Validating Immunomodulatory Responses of r-LdODC Protein and Its Derived HLA-DRB1 Restricted Epitopes against Visceral Leishmaniasis in BALB/c Mice,Pathogens,12(1),10.3390/pathogens12010016.
  47. Pandiselvam, R., Aydar, A.Y., Kutlu, N., Aslam, R., Sahni, P., Mitharwal, S., Gavahian, M., Kumar, M., Raposo, A., Yoo, S., Han, H., Kothakota, A.,(2023),Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review,Ultrasonics Sonochemistry,92,10.1016/j.ultsonch.2022.106261.
  48. Panghal, A., Manoram, S., Mor, R.S., Vern, P.,(2023),Adoption challenges of blockchain technology for reverse logistics in the food processing industry,Supply Chain Forum,24(1),7- 16,10.1080/16258312.2022.2090852.
  49. Pant, V., Pathak, P.,(2023),Reflections on Climate Finance in India and the Way Forward,South Asian Journal of Macroeconomics and Public Finance,,10.1177/22779787221147992.
  50. Pawar, K.R., Nema, P.K., Babar, O.A., Yadav, D.K.,(2023),Effect of moisture content on engineering characteristics of apricot (Prunus armeniaca L.) kernel,Journal of Food Process Engineering,,10.1111/jfpe.14344.
  51. Pawar, K.R., Nema, P.K.,(2023),Apricot kernel characterization, oil extraction, and its utilization: a review,Food Science and Biotechnology,32(3),24926310.1007/s10068-022- 01228-3.
  52. Rattu, G., Murali Krishna, P.,(2023),Lactate biosensor for assessing milk microbiological load,Enzymes Beyond Traditional Applications in Dairy Science and Technology,,471- 490,10.1016/B978-0-323-96010-6.00019-9.
  53. Ravichandran, C., Upadhyay, A., Meda, V., Rastogi, N.K., Khan, Z.A., Emanuel, N.,(2023),Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp,International Journal of Food Science and Technology,58(4),2092-2103,10.1111/ijfs.15984.
  54. Roy, P., Gahlawat, V.K., Saravanan, C., Singh, B.P.,(2023),Enhancing bioflavor production by solid-state fermentation using Kluyveromyces marxianus and l-phenylalanine,Journal of Basic Microbiology,63(1),75-91,10.1002/jobm.202200503.
  55. Samtiya, M., Chandratre, G.A., Dhewa, T., Badgujar, P.C., Sirohi, R., Kumar, A., Kumar, A.,(2023),A comparative study on comprehensive nutritional profiling of indigenous non- bio-fortified and bio-fortified varieties and bio-fortified hybrids of pearl millets,Journal of Food Science and Technology,60(3),1065-1076,10.1007/s13197-022-05452-x.
  56. Sati, H., Khandelwal, A., Pareek, S.,(2023),Effect of exogenous melatonin in fruit postharvest, crosstalk with hormones, and defense mechanism for oxidative stress management,Food Frontiers,4(1),233-261,10.1002/fft2.180.
  57. Shanker, M.A., Khanashyam, A.C., Pandiselvam, R., Joshi, T.J., Thomas, P.E., Zhang, Y., Rustagi, S., Bharti, S., Thirumdas, R., Kumar, M., Kothakota, A.,(2023),Implications of cold plasma and plasma activated water on food texture- a review,Food Control,151,10.1016/j.foodcont.2023.109793.
  58. Sharanagat, V.S., Nema, P.K.,(2023),Bread preparation by partial replacement of wheat by germinated sorghum,Food Science and Technology International,29(1),13- 24,10.1177/10820132211058002.
  59. Sharma, A., Ranjit, R., Pratibha, Kumar, N., Kumar, M., Giri, B.S.,(2023),Nanoparticles based nanosensors: Principles and their applications in active packaging for food quality and safety detection,Biochemical Engineering Journal,193,10.1016/j.bej.2023.108861.
  60. Sharma, N., Sahil, Madhumita, M., Kumar, Y., Prabhakar, P.K.,(2023),Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics,Innovative Food Science and Emerging Technologies,85,10.1016/j.ifset.2023.103332.
  61. Sharma, S., Chakkaravarthi, S., Bhattacharya, B.,(2023),Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application,Food Chemistry,402,10.1016/j.foodchem.2022.134249.
  62. Shelke, G., Kad, V., Pandiselvam, R., Yenge, G., Kakade, S., Desai, S., Kukde, R., Singh, P.,(2023),Physical and functional stability of spray-dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents,Journal of Texture Studies,,10.1111/jtxs.12749.
  63. Shenbagam, A., Kumar, N., Rahul, K., Upadhyay‬, A., Gniewosz, M., Kieliszek, M.,(2023),Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus),Food and Bioprocess Technology,,10.1007/s11947-023-03107-z.
  64. Singh, L., Agarwal, T., Simal-Gandara, J.,(2023),Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies,Food Control,146,10.1016/j.foodcont.2022.109514.
  65. Singh, L., Agarwal, T.,(2023),Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk,Risk Analysis,,10.1111/risa.14110.
  66. Singh, N., Garg, M., Prajapati, P., Singh, P.K., Chopra, R., Kumari, A., Mittal, A.,(2023),Adaptogenic property of Asparagus racemosus: Future trends and prospects,Heliyon,9(4),10.1016/j.heliyon.2023.e14932.
  67. Singh, S., Sharanagat, V.S., Desai, S., Kumar, K., Upadhyay, S., Chakraborty, G.,(2023),Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film,Starch/Staerke,75(5),10.1002/star.202200229.
  68. Srikanth, K.S., Sharanagat, V.S., Kumar, Y., Singh, L., Suhag, R., Thakur, D., Tripathy, A.,(2023),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,60(3),879-888,10.1007/s13197-021-05015-6.
  69. Tarte, I., Singh, A., Dar, A.H., Sharma, A., Altaf, A., Sharma, P.,(2023),Unfolding the potential of dragon fruit (Hylocereus spp.) for value addition: A review,eFood,4(2),10.1002/efd2.76.
  70. Tiwari, M., Panghal, A., Mittal, V., Gupta, R.,(2023),Bioactive compounds of acacia, health benefits and its utilization in food processing industry: a critical review,Nutrition and Food Science,,10.1108/NFS-08-2022-0274.
  71. Tyagi, V., Wang, Y., Badgujar, P., Bhattacharya, B.,(2023),Diffusion-Controlled Release of Sorghum Bran Polyphenols from Potato Starch–Zein Film Extends Shelf-Life of Chicken Meat,Journal of Polymers and the Environment,31(2),621-636,10.1007/s10924-022-02642- 8.
  72. Yadav, A., Kumar, N., Upadhyay, A., Pratibha, Anurag, R.K.,(2023),Edible Packaging from Fruit Processing Waste: A Comprehensive Review,Food Reviews International,39(4),2075- 2106,10.1080/87559129.2021.1940198.
  1. Adetunji, C.O., Michael, O.S., Rathee, S., Singh, K.R., Ajayi, O.O., Adetunji, J.B., Ojha, A., Singh, J., Singh, R.P.,(2022),Potentialities of nanomaterials for the management and treatment of metabolic syndrome: A new insight,Materials Today Advances,13,10.1016/j.mtadv.2021.100198.
  2. Agarwal, A., Gandhi, S., Tripathi, A.D., Iammarino, M., Homroy, S.,(2022),Analysis of Bisphenol A migration from microwaveable polycarbonate cups into coffee during microwave heating,International Journal of Food Science and Technology,57(12),7477- 7485,10.1111/ijfs.16103.
  3. Agarwal, S., Singh, T.P., Bajaj, D., Pant, V.,(2022),Affordable housing in urban India: a review of critical success factors (CSFs) addressing housing adequacy with affordability for the urban poor,Housing, Care and Support,25(1),61-79,10.1108/HCS-08-2021-0022.
  4. Ajesh Kumar, V., Srivastav, P.P., Pravitha, M., Hasan, M., Mangaraj, S., V, P., Verma, D.K.,(2022),Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN),Food Packaging and Shelf Life,31,10.1016/j.fpsl.2021.100778.
  5. Al-Hilifi, S.A., Al-Ali, R.M., Al-Ibresam, O.T., Kumar, N., Paidari, S., Trajkovska Petkoska, A., Agarwal, V.,(2022),Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloe vera Coatings on Fresh Figs (Ficus carica L.),Gels,8(10),10.3390/gels8100645.
  6. Altaf, A., Dar, A.H., Khan, S.A., Singh, A.,(2022),Nanocomposite and food packaging,Nanotechnology in Intelligent Food Packaging,,1- 23,10.1002/9781119819011.ch1.
  7. Amsasekar, A., Mor, R.S., Kishore, A., Singh, A., Sid, S.,(2022),Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review,Nutrition and Food Science,52(6),996-1017,10.1108/NFS-08-2021-0249.
  8. 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,14(3),408-434,10.1007/s12393-022-09308-0.
  9. Anjali, K.U., Reshma, C., Sruthi, N.U., Pandiselvam, R., Kothakota, A., Kumar, M., Siliveru, K., Marszałek, K., Mousavi Khaneghah, A.,(2022),Influence of ozone treatment on functional and rheological characteristics of food products: an updated review,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2134292.
  10. Arora, N.K., Agnihotri, S., Mishra, J.,(2022),Extremozymes and their Industrial Applications,Extremozymes and their Industrial Applications,,1-426,10.1016/C2020-0- 03003-3.
  11. Awasthi, M.K., Tarafdar, A., Gaur, V.K., Amulya, K., Narisetty, V., Yadav, D.K., Sindhu, R., Binod, P., Negi, T., Pandey, A., Zhang, Z., Sirohi, R.,(2022),Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic,International Journal of Food Microbiology,368,10.1016/j.ijfoodmicro.2022.109610.
  12. Bangar, S.P., Suri, S., Malakar, S., Sharma, N., Whiteside, W.S.,(2022),Influence of processing techniques on the protein quality of major and minor millet crops: A review,Journal of Food Processing and Preservation,46(12),10.1111/jfpp.17042.
  13. Baruah, N., Prasanna Kumar, G.V., Khobragade, C.B.,(2022),Desiccant Dehumidification: a Potential Method for Different Drying and Cooling Applications,Russian Journal of Physical Chemistry B,16(6),1151-1163,10.1134/S1990793122060033.
  14. Belayneh, T., Gebremichael, S., Chinchkar, A.V., Berhanu, T., Singh, A., Upadhyay, A.,(2022),Comparative Study on Chemical Composition and Antioxidant Properties (GraphPad Prism Approach) of Wild Ethiopian Z. spina-christi and Indian Z. jujube Fruit Species,Food Analytical Methods,15(8),2224-2237,10.1007/s12161-022-02274-7.
  15. Bhardwaj, D.K., Taneja, N.K., Taneja, P., Patel, P.,(2022),Phenotypic and genotypic characterization of multi-drug resistant, biofilm forming, human invasive strain of Salmonella Typhimurium SMC25 isolated from poultry meat in India,Microbial Pathogenesis,173,10.1016/j.micpath.2022.105830.
  16. Bhardwaj, R., Aghdam, M.S., Arnao, M.B., Brecht, J.K., Fawole, O.A., Pareek, S.,(2022),Melatonin Alleviates Chilling Injury Symptom Development in Mango Fruit by Maintaining Intracellular Energy and Cell Wall and Membrane Stability,Frontiers in Nutrition,9,10.3389/fnut.2022.936932.
  17. Bhardwaj, R., Pareek, S., DomÃnguez-Avila, J.A., Gonzalez-Aguilar, G.A., Valero, D., Serrano, M.,(2022),An Exogenous Pre-Storage Melatonin Alleviates Chilling Injury in Some Mango Fruit Cultivars, by Acting on the Enzymatic and Non-Enzymatic Antioxidant System,Antioxidants,11(2),10.3390/antiox11020384.
  18. Bhardwaj, R., Pareek, S., Mani, S., DomÃnguez-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,2022,10.1155/2022/2379556.
  19. Bhardwaj, R., Pareek, S., Saravanan, C., Yahia, E.M.,(2022),Contribution of pre-storage melatonin application to chilling tolerance of some mango fruit cultivars and relationship with polyamines metabolism and γ-aminobutyric acid shunt pathway,Environmental and Experimental Botany,194,10.1016/j.envexpbot.2021.104691.
  20. 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.
  21. Biswas Murmu, S., Alok Sagar, N., Kaushik, A.,(2022),Sound-based technologies in food processing,Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering,,219-239,10.1016/B978-0-323-91158-0.00006-5.
  22. Carrie, W., Zothanpuia, Mehetre, G., Deka, P., Lalnunmawii, E., Singh, B.P.,(2022),Management of plant diseases using endophytes as biocontrol agents: Present status and future prospects,Endophytic Association: What, Why and How,,367- 385,10.1016/B978-0-323-91245-7.00024-9.
  23. Chandra, A., Kumar, S., Kumar, S., Nema, P.K.,(2022),Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters,Systems Microbiology and Biomanufacturing,,10.1007/s43393-022-00151-2.
  24. Chauhan, A., Sillu, D., Dhiman, N.K., Agnihotri, S.,(2022),Silver-Based Nano-formulations for Treating Antibiotic-Resistant Microbial Strains,Nanotechnology in the Life Sciences,,279- 309,10.1007/978-3-031-10220-2_8.
  25. Chinchkar, A.V., Singh, A., Kamble, M.G., Prabhakar, P.K., Meghwal, M., Sharma, A.,(2022),Nanotechnology applications for quality determination of RTE and packaged food,Nanotechnology Applications for Food Safety and Quality Monitoring,,265- 288,10.1016/B978-0-323-85791-8.00002-1.
  26. Chinchkar, A.V., Singh, A., Singh, S.V., Acharya, A.M., Kamble, M.G.,(2022),Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review,Journal of Food Processing and Preservation,46(10),10.1111/jfpp.16495.
  27. Dar, T.U.H., Dar, S.A., Islam, S.U., Mangral, Z.A., Dar, R., Singh, B.P., Verma, P., Haque, S.,(2022),Lichens as a repository of bioactive compounds: an open window for green therapy against diverse cancers,Seminars in Cancer Biology,86,1120- 1137,10.1016/j.semcancer.2021.05.028.
  28. Das, K., Srinivas, M.N.,(2022),A Numerical Model of Malaria Fever Transmission with Organized Vector Populace and Irregularity,Frontiers in Mathematical Modelling Research,,247-271,.
  29. 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.
  30. Dhiman, A., Suhag, R., Singh, A., Prabhakar, P.K.,(2022),Mechanistic understanding and potential application of electrospraying in food processing: a review,Critical Reviews in Food Science and Nutrition,62(3),8288-8306,10.1080/10408398.2021.1926907.
  31. Dhiman, A., Suhag, R., Thakur, D., Gupta, V., Prabhakar, P.K.,(2022),Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products,Food Reviews International,38(s1),286-316,10.1080/87559129.2020.1866007.
  32. 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,160,10.1016/j.lwt.2022.113281.
  33. Dhua, S., Kheto, A., Sharanagat, V.S.,(2022),Influence of moisture content on physico- mechanical and color characteristics of yellow, purple, and black wheat grains (Triticum aestivum),Agricultural Engineering International: CIGR Journal,24(2),258-266,.
  34. Dhua, S., Kumar, K., Sharanagat, V.S., Nema, P.K.,(2022),Bioactive compounds and its optimization from food waste: review on novel extraction techniques,Nutrition and Food Science,52(8),1270-1288,10.1108/NFS-12-2021-0373.
  35. Dhurve, P., Kumar Arora, V., Kumar Yadav, D., Malakar, S.,(2022),Drying kinetics, mass transfer parameters, and specific energy consumption analysis of watermelon seeds dried using the convective dryer,Materials Today: Proceedings,59,926- 932,10.1016/j.matpr.2022.02.008.
  36. Dhurve, P., Kumar Arora, V.,(2022),Investigation of geometric and gravimetric properties of pumpkin seeds (Cucurbita maxima) under tray drying,Materials Today: Proceedings,59,437- 441,10.1016/j.matpr.2021.11.452.
  37. Dhurve, P., Suri, S., Malakar, S., Arora, V.K.,(2022),Multi-objective optimization of process parameters of a hybrid IR-vibro fluidized bed dryer using RSM-DF and RSM-GA for recovery of bioactive compounds from pumpkin seeds,Biomass Conversion and Biorefinery,,10.1007/s13399-022-03151-3.
  38. Dhyani, A., Singh, P.K., Chopra, R., Garg, M.,(2022),Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils,Journal of Oleo Science,71(8),1135- 1144,10.5650/jos.ess22013.
  39. Dubey, P., Singh, A., Yousuf, O.,(2022),Ozonation: an Evolving Disinfectant Technology for the Food Industry,Food and Bioprocess Technology,15(9),2102-2113,10.1007/s11947-022- 02876-3.
  40. Dubey, P., Yousuf, O., Singh, A.,(2022),Advancement in packaging technologies for agri-food sector,Advanced Series in Management,27,165-178,10.1108/S1877-636120220000027011.
  41. Dutta, S.J., Chakraborty, G., Chauhan, V., Singh, L., Sharanagat, V.S., Gahlawat, V.K.,(2022),Development of a predictive model for determination of urea in milk using silver nanoparticles and UV–Vis spectroscopy,LWT,168,10.1016/j.lwt.2022.113893.
  42. Gade, S.R., Meghwal, M., Prabhakar, P.K., Giuffrè, A.M.,(2022),A Comparative Study on the Nutritional, Antioxidant, Thermal, Morphological and Diffraction Properties of Selected Cucurbit Seeds,Agronomy,12(10),10.3390/agronomy12102242.
  43. Gaikwad, P.S., Yadav, B.K., Anandakumar, S.,(2022),A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain,Journal of Food Engineering,326,10.1016/j.jfoodeng.2022.111022.
  44. Ghanghas, N., M. T, M., Sharma, S., Prabhakar, P.K.,(2022),Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review,Food Reviews International,38(4),354- 383,10.1080/87559129.2020.1733596.
  45. Gulsia, O., Yadav, S.,(2022),A CB-SEM Approach to Modelling Agri-preneurship Development Prospects in Haryana, India,Vision,,10.1177/09722629221106255.
  46. Gundev, P., Chauhan, K., Sachdev, D., Swer, T.L.,(2022),Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material,Journal of Food Processing and Preservation,46(4),10.1111/jfpp.16458.
  47. Habeeb, F., Bashir, K., Jan, K., Jan, S., Khan, A.L.,(2022),Gamma Irradiation Modification,Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application,,213-225,10.1007/978-3-030-87996-9_12.
  48. Handu, S., Upadhyay, A., Jan, S.,(2022),Studies on flow properties of Bengal gram (Cicer arietinum) flour for effective handling and storage strategies,Journal of Food Process Engineering,45(6),10.1111/jfpe.13874.
  49. Helal, M., Sami, R., Algarni, E., Alshehry, G., Aljumayi, H., Al-Mushhin, A.A.M., Benajiba, N., Chavali, M., Kumar, N., Iqbal, A., Aloufi, S., Alyamani, A., Madkhali, N., Almasoudi, A.,(2022),Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate,Crystals,12(2),10.3390/cryst12020131.
  50. Himani, H., Madhumita, M., Singla, M., Prabhakar, P.K.,(2022),Tremorgenic Mycotoxin Concerns in Food and Feed: Detection and Management Strategies,Mycotoxins in Food and Feed: Detection and Management Strategies,,287-309,10.1201/9781003242208-11.
  51. Hoffmann, T.G., Finardi, S., De Oliveira, J.T., Mueller, E., Bertoli, S.L., Meghwal, M., De Souza, C.K.,(2022),Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste,Future of Food: Journal on Food, Agriculture and Society,10(2),10.17170/kobra-202204136007.
  52. Huang, S., Tyagi, V., Bhattacharya, B., Wang, Y.,(2022),Nanotechnology: A new approach to advanced food packaging,Nanotechnology Applications for Food Safety and Quality Monitoring,,241-264,10.1016/B978-0-323-85791-8.00003-3.
  53. 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),10.1186/s12934-022-01743-2.
  54. 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.
  55. Jaipal, N., Ram, H., Charan, J., Dixit, A., Singh, G., Singh, B.P., Kumar, A., Panwar, A.,(2022),HMG-CoA reductase inhibition medicated hypocholesterolemic and antiatherosclerotic potential of phytoconstituents of an aqueous pod extract of Prosopis cineraria (L.) Druce: In silico, in vitro, and in vivo studies,eFood,3(6),10.1002/efd2.42.
  56. Jan, K., Kazmi, S., Nanda, A., Bashir, K., Lateef Khan, A., Jan, S.,(2022),Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging,Edible Food Packaging: Applications, Innovations and Sustainability,,353-368,10.1007/978-981-16-2383- 7_18.
  57. Jatav, J., Tarafdar, A., Saravanan, C., Bhattacharya, B.,(2022),Assessment of Antioxidant and Antimicrobial Property of Polyphenol-Rich Chitosan-Pineapple Peel Film,Journal of Food Quality,2022,10.1155/2022/8064114.
  58. Joshi, A., Bhardwaj, D., Kaushik, A., Juneja, V.K., Taneja, P., Thakur, S., Kumra Taneja, N.,(2022),Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review,Food Research International,156,10.1016/j.foodres.2022.111323.
  59. Junaid, P.M., Dar, A.H., Dash, K.K., Ghosh, T., Shams, R., Khan, S.A., Singh, A., Pandey, V.K., Nayik, G.A., Bhagya Raj, G.V.S.,(2022),Advances in seed oil extraction using ultrasound assisted technology: A comprehensive review,Journal of Food Process Engineering,,10.1111/jfpe.14192.
  60. Kamble, D.B., Bashir, K., Singh, R., Rani, S.,(2022),Effect of Moringa oleÃfera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta,Journal of Food Processing and Preservation,46(1),10.1111/jfpp.16163.
  61. Kamble, M., Singh, A., Singh, S.V., Chinchkar, A., Pareek, S.,(2022),Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization,Journal of Food Quality,2022,10.1155/2022/8208572.
  62. Kamble, M.G., Singh, A., Kumar, N., Dhenge, R.V., Rinaldi, M., Chinchkar, A.V.,(2022),Semi- Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices,Foods,1118,10.3390/foods11182825.
  63. Kamble, M.G., Singh, A., Prabhakar, P.K., Meghwal, M., Singh, S.V., Chinchkar, A.V.,(2022),Effect of high shear homogenization on quality characteristics of bael fruit pulp,Food Quality and Safety,6,10.1093/fqsafe/fyac011.
  64. Kamboj, A., Chopra, R., Singh, R., Saxena, V., GV, P.K.,(2022),Effect of pulsed electric field parameters on the alkaline extraction of valuable compounds from perilla seed meal and optimization by central composite design approach,Applied Food Research,2(2),10.1016/j.afres.2022.100240.
  65. Kaur, I., Agnihotri, S., Goyal, D.,(2022),Fabrication of chitosan-alginate nanospheres for controlled release of cartap hydrochloride,Nanotechnology,33(2),10.1088/1361- 6528/ac2d4c.
  66. Kaur, K., Bhardwaj, H.K., Rajoria, Y.K., Yadav, A., Maurya, D.K., Boadh, R.,(2022),Fuzzy Expert System (FES) Integration for Oral Cancer Risk (OCR) Diagnosis,Journal of Pharmaceutical Negative Results,13,3433-3437,10.47750/pnr.2022.13.S08.421.
  67. Kaur, K., Prasad, J.S., Aarya, D.D., Krishna, H., Tambe, V.B., Rajoria, Y.K., Boadh, R.,(2022),Implementation of an Adaptive Artificial Neural Network with Fuzzy Expert System for Diagnoses the Breast and Prostate Cancer: A Hybrid Technique,Journal of Pharmaceutical Negative Results,13,3806-3812,10.47750/pnr.2022.13.S08.475.
  68. Kaur, S., Kumar, K., Singh, L., Sharanagat, V.S., Nema, P.K., Mishra, V., Bhusan, B.,(2022),Gluten-free grains: Importance, processing and its effect on quality of gluten-free products,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2119933.
  69. Khaleel, G., Sharanagat, V.S., Singh, L., Kumar, Y., Kumar, K., Kishore, A., Saikumar, A., Mani, S.,(2022),Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin,Journal of Food Processing and Preservation,46(12),10.1111/jfpp.16716.
  70. Khan, S.A.R., Mor, R.S., Vasile, A.J.,(2022),GUEST EDITORIAL FOR ADVANCED TECHNOLOGY: NEW TRENDS IN TRANSPORTATION POLICY AND ECONOMICS,International Journal of Transport Economics,49(2),148-,10.19272/202206702001.
  71. Khan, S.A.R., Yu, Z., Umar, M., Lopes de Sousa Jabbour, A.B., Mor, R.S.,(2022),Tackling post- pandemic challenges with digital technologies: an empirical study,Journal of Enterprise Information Management,35(1),36-57,10.1108/JEIM-01-2021-0040.
  72. 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.
  73. Khansili, N., Krishna, P.M.,(2022),Curcumin functionalized TiO2 modified bentonite clay nanostructure for colorimetric Aflatoxin B1 detection in peanut and corn,Sensing and Bio- Sensing Research,35,10.1016/j.sbsr.2022.100480.
  74. Kharub, M., Mor, R.S., Rana, S.,(2022),Mediating role of manufacturing strategy in the competitive strategy and firm performance: evidence from SMEs,Benchmarking,29(10),3275-3301,10.1108/BIJ-05-2021-0257.
  75. Kheto, A., Joseph, D., Islam, M., Dhua, S., Das, R., Kumar, Y., Vashishth, R., Sharanagat, V.S., Kumar, K., Nema, P.K.,(2022),Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa (Chenopodium quinoa Willd),Journal of Food Processing and Preservation,46(5),10.1111/jfpp.16595.
  76. Kumar T, A., Pareek, S., Kaur, R., Sagar, N.A., Singh, L., Sami, R., Aljuraide, N.I., Elhakem, A., Alsharari, Z.D., Alruwais, R.S., Aljabri, M.D., Rahman, M.M.,(2022),Optimization of Ultrasonic-Assisted Enzymatic Extraction of Freeze-Dried Sea Buckthorn (Hippophae rhamnoides L.) Berry Oil Using Response Surface Methodology,Sustainability (Switzerland),141,10.3390/su141710849.
  77. 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.
  78. Kumar, A., Singh, R., Sehrawat, R., Kumar, N., Pratibha,(2022),Probiotics,Advances in Food Chemistry: Food Components, Processing and Preservation,,497-518,10.1007/978-981-19- 4796-4_14.
  79. Kumar, D., Tarafdar, A., Kumar, Y., Dass, S.L., Pareek, S., Badgujar, P.C.,(2022),Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy,Food Bioscience,50,10.1016/j.fbio.2022.102193.
  80. Kumar, G., Kumar, N., Prabhakar, P.K., Kishore, A.,(2022),Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2053061.
  81. Kumar, G., Upadhyay, S., Yadav, D.K., Malakar, S., Dhurve, P., Suri, S.,(2022),Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio-functional properties: A review,Journal of Food Process Engineering,,10.1111/jfpe.14238.
  82. Kumar, M., Khan, A.L., Jan, K., Bashir, K., Jan, S.,(2022),Phosphate Modification,Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application,,153-162,10.1007/978-3-030-87996-9_8.
  83. Kumar, M., Madhumita, M., Prabhakar, P.K., Basu, S.,(2022),Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2132210.
  84. Kumar, M., Madhumita, M., Srivastava, B., Prabhakar, P.K.,(2022),Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution,Journal of Food Process Engineering,45(9),10.1111/jfpe.14090.
  85. 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.
  86. Kumar, N., Daniloski, D., Pratibha, Neeraj, D'Cunha, N.M., Naumovski, N., Petkoska, A.T.,(2022),Pomegranate peel extract – A natural bioactive addition to novel active edible packaging,Food Research International,156,10.1016/j.foodres.2022.111378.
  87. Kumar, N., Pratibha, Neeraj, Petkoska, A.T.,(2022),Applications of edible packaging for the preservation of mushrooms,Food Packaging: Safety, Management and Quality,,229-265,.
  88. Kumar, N., Pratibha, Neeraj, Sami, R., Khojah, E., Aljahani, A.H., Al-Mushhin, A.A.M.,(2022),Effects of drying methods and solvent extraction on quantification of major bioactive compounds in pomegranate peel waste using HPLC,Scientific Reports,12(1),10.1038/s41598-022-11881-7.
  89. Kumar, N., Pratibha, Petkoska, A.T., Singla, M.,(2022),Natural Gums for Fruits and Vegetables Preservation: A Review,Reference Series in Phytochemistry,,81- 116,10.1007/978-3-030-91378-6_4.
  90. Kumar, N., Sahu, J.K., Kumar, A., Naik, S.,(2022),Numerical optimization approach for the development of Giloy stem (Tinospora cordifolia) extract based functional yoghurt,Journal of Food Processing and Preservation,46(12),10.1111/jfpp.17214.
  91. Kumar, P., Ram, H., Kala, C., Kashyap, P., Singh, G., Agnihotri, C., Singh, B.P., Kumar, A., Panwar, A.,(2022),DPP-4 inhibition mediated antidiabetic potential of phytoconstituents of an aqueous fruit extract of Withania coagulans (Stocks) Dunal: in-silico, in-vitro and in-vivo assessments,Journal of Biomolecular Structure and Dynamics,,10.1080/07391102.2022.2103029.
  92. Kumar, S., Chandra, A., Nema, P.K., Sharanagat, V.S., Kumar, S., Gaibimei, P.,(2022),Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet),Journal of Food Science and Technology,59(11),4352- 4361,10.1007/s13197-022-05509-x.
  93. Kumar, S., Nema, P.K., Kumar, S., Chandra, A.,(2022),Kinetics of change in quality parameters of khaja during deep-fat frying,Journal of Food Processing and Preservation,46(9),10.1111/jfpp.16265.
  94. Kumar, S., Rattu, G., Mitharwal, S., Chandra, A., Kumar, S., Kaushik, A., Mishra, V., Nema, P.K.,(2022),Trends in non-dairy-based probiotic food products: Advances and challenges,Journal of Food Processing and Preservation,46(9),10.1111/jfpp.16578.
  95. Kumar, V., Amrutha, R., Ahire, J.J., Taneja, N.K.,(2022),Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin- Producing Probiotic Strains of Lactiplantibacillus plantarum,Probiotics and Antimicrobial Proteins,,10.1007/s12602-022-10026-6.
  96. Kumar, Y., Sharanagat, V.S., Kumar, K.,(2022),Size Reduction,Agro-Processing and Food Engineering Operational and Application Aspects,,217-252,10.1007/978-981-16-7289-7_6.
  97. Kumar, Y., Tarafdar, A., Kumar, D., Saravanan, C., Badgujar, P.C., Pharande, A., Pareek, S., Fawole, O.A.,(2022),Polyphenols of Edible Macroalgae: Estimation of In Vitro Bio- Accessibility and Cytotoxicity, Quantification by LC-MS/MS and Potential Utilization as an Antimicrobial and Functional Food Ingredient,Antioxidants,11(5),10.3390/antiox11050993.
  98. Kumari, A., Bhattacharya, B., Agarwal, T., Paul, V., Chakkaravarthi, S.,(2022),Integrated approach towards acrylamide reduction in potato-based snacks: A critical review,Food Research International,156,10.1016/j.foodres.2022.111172.
  99. Kumari, M., Patel, H.K., Kokkiligadda, A., Bhushan, B., Tomar, S.K.,(2022),Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties,LWT,154,10.1016/j.lwt.2021.112827.
  100. Lopez-Martinez, L.X., Campos-Gonzalez, N., Zamora-Gasga, V.M., DomÃnguez-Avila, J.A., Pareek, S., Villegas-Ochoa, M.A., Sáyago-Ayerdi, S.G., González-Aguilar, G.A.,(2022),Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology,Polish Journal of Food and Nutrition Sciences,72(3),287-296,10.31883/pjfns/152432.
  101. Lugani, Y., Vemuluri, V.R.,(2022),Extremophiles: Diversity, Biotechnological Applications and Current Trends,Extremophiles: General and Plant Biomass Based Biorefinery,,1- 30,10.1201/9781003014188-1.
  102. Madhu, M., Kumar, D., Sirohi, R., Tarafdar, A., Dhewa, T., Aluko, R.E., Badgujar, P.C., Awasthi, M.K.,(2022),Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework,Chemosphere,307,10.1016/j.chemosphere.2022.135650.
  103. 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(2),246-258,10.1016/j.solener.2022.01.029.
  104. Malakar, S., Arora, V.K.,(2022),Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices,Innovative Food Science and Emerging Technologies,80,10.1016/j.ifset.2022.103109.
  105. Malakar, S., Dhurve, P., Arora, V.K.,(2022),Modeling and optimization of osmo-sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology,Journal of Food Process Engineering,,10.1111/jfpe.14261.
  106. Malik, M., Gahlawat, V.K., Mor, R.S., Dahiya, V., Yadav, M.,(2022),Application of Optimization Techniques in the Dairy Supply Chain: A Systematic Review,Logistics,6(4),10.3390/logistics6040074.
  107. Mane, S., Kumari, P., Singh, A., Taneja, N.K., Chopra, R.,(2022),Amelioration for oxidative stability and bioavailability of N-3 PUFA enriched microalgae oil: an overview,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2124505.
  108. Maurya, V.K., Shakya, A., Bashir, K., Kushwaha, S.C., McClements, D.J.,(2022),Vitamin A fortification: Recent advances in encapsulation technologies,Comprehensive Reviews in Food Science and Food Safety,21(3),2772-2819,10.1111/1541-4337.12941.
  109. Maurya, V.K., Singh, J., Ranjan, V., Gothandam, K.M., Bohn, T., Pareek, S.,(2022),Factors affecting the fate of β-carotene in the human gastrointestinal tract: A narrative review,International Journal for Vitamin and Nutrition Research,92,385-405,10.1024/0300- 9831/a000674.
  110. Meena, K.K., Taneja, N.K., Jain, D., Ojha, A., Kumawat, D., Mishra, V.,(2022),In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products,Fermentation,8(10),10.3390/fermentation8100529.
  111. Mehdi, H., Mehmood, A., Chinchkar, A., Hashmi, A.W., Malla, C., Mohapatra, P.,(2022),Optimization of process parameters on the mechanical properties of AA6061/Al2O3 nanocomposites fabricated by multi-pass friction stir processing,Materials Today: Proceedings,56,1995-2003,10.1016/j.matpr.2021.11.333.
  112. Mehetre, G.T., Deka, P., Carrie, W., Lalrokimi, Zothanpuia, Singh, B.P.,(2022),Thermophilic and thermotolerant cyanobacteria: Environmental and biotechnological perspectives,Cyanobacterial Lifestyle and its Applications in Biotechnology,,159- 178,10.1016/B978-0-323-90634-0.00014-7.
  113. Mehta, D., Chaturvedi, K., Sidana, A., Shivhare, U.S., Yadav, S.K.,(2022),Processing treatment of atmospheric- and vacuum-cold plasma improved physical properties, glucose diffusion and fermentability of dietary fibers extracted from de-oiled rice and corn bran,Bioactive Carbohydrates and Dietary Fibre,28,10.1016/j.bcdf.2022.100326.
  114. Mishra, A., Kumar, R.P.,(2022),Price Discovery of Agri Commodities: An Integrated Approach,Finance: Theory and Practice,26(3),226-240,10.26794/2587-5671-2022-26-3-226- 240.
  115. Mishra, S., Mishra, S., Dhiman, A., Singh, R.,(2022),Nanosensors for the detections of foodborne pathogens and toxins,Nanotechnology Applications for Food Safety and Quality Monitoring,,183-204,10.1016/B978-0-323-85791-8.00015-X.
  116. Mishra, S., Mithul Aravind, S., Charpe, P., Ajlouni, S., Ranadheera, C.S., Chakkaravarthi, S.,(2022),Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits,Food Bioscience,50,10.1016/j.fbio.2022.102082.
  117. Mishra, S.,(2022),Effect of white oyster mushroom and basil powder on physicochemical and sensory characteristics of probiotic yogurt,Songklanakarin Journal of Science and Technology,44(3),676-682,.
  118. Mitharwal, S., Chauhan, K.,(2022),Impact of germination on the proximate composition, functional properties, and structural characteristics of black soybean (Glycine max L. Merr),Journal of Food Processing and Preservation,46(12),10.1111/jfpp.17202.
  119. Mitharwal, S., Chauhan, K.,(2022),Physicochemical, nutritional, and sensory characteristics of gluten-free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour,Journal of Food Processing and Preservation,46(11),10.1111/jfpp.16967.
  120. Mitharwal, S., Kumar, A., Chauhan, K., Taneja, N.K.,(2022),Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review,Food Chemistry,383,10.1016/j.foodchem.2022.132406.
  121. Mohan Aringalayan, N., Singh, R., Mishra, S., Thangalakshmi, S., Kaur, B.P., Bajpai, V.K., Singh, A.,(2022),Optimization and characterization of malted proso millet (Panicum miliaceum) based bread,eFood,3(5),10.1002/efd2.29.
  122. Mor, R.S., Kumar, D., Singh, A., Neethu, K.,(2022),Robotics and automation for agri-food 4.0: Innovation and challenges,Advanced Series in Management,27,189-199,10.1108/S1877- 636120220000027013.
  123. Munshi, M., Deb, S., Malakar, S., Jolvis Pou, K.R., Chakraborty, S.,(2022),Novel coronavirus disease (COVID-19): Emergence, early infection rate, and deployment strategies for preventive solutions,Lessons from COVID-19: Impact on Healthcare Systems and Technology,,213-240,10.1016/B978-0-323-99878-9.00017-0.
  124. Nallamuthu, I., Jain, A., Anand, T.,(2022),Comparative evaluation of Brassica oleracea, Ocimum basilicum, and Moringa oleifera leaf extracts on lipase inhibition and adipogenesis in 3T3-L1 adipocytes,Journal of Food Biochemistry,46(7),10.1111/jfbc.14158.
  125. Negi, T., Kumar, Y., Sirohi, R., Singh, S., Tarafdar, A., Pareek, S., Kumar Awasthi, M., Alok Sagar, N.,(2022),Advances in bioconversion of spent tea leaves to value-added products,Bioresource Technology,346,10.1016/j.biortech.2021.126409.
  126. Nema, P.K., Sehrawat, R., Ravichandran, C., Kaur, B.P., Kumar, A., Tarafdar, A.,(2022),Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review,Journal of Food Quality,2022,10.1155/2022/5797843.
  127. Ojha, A.K., Shah, N.P., Mishra, V.,(2022),Characterization and Transferability of erm and tet Antibiotic Resistance Genes in Lactobacillus spp. Isolated from Traditional Fermented Milk,Current Microbiology,79(11),10.1007/s00284-022-02980-9.
  128. Palanisami, M., Kaur, K., Sahu, B.K., Kataria, S., Chandel, M., Sharma, A., Elumalai, S., Ramaraj, R., Shanmugam, V.,(2022),Excellent enzymeless anti-oxidant sensor for fruit juice and wine using nano gold/metal selenide urchins decorated 2D-composite,Microchemical Journal,183,10.1016/j.microc.2022.108078.
  129. Pandiselvam, R., Prithviraj, V., Manikantan, M.R., Beegum, P.P.S., Ramesh, S.V., Kothakota, A., Mathew, A.C., Hebbar, K.B., Maerescu, C.M., Criste, F.L., Socol, C.T.,(2022),Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage,Frontiers in Nutrition,9,10.3389/fnut.2022.977655.
  130. Pandiselvam, R., Prithviraj, V., Manikantan, M.R., Kothakota, A., Rusu, A.V., Trif, M., Mousavi Khaneghah, A.,(2022),Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review,Frontiers in Nutrition,9,10.3389/fnut.2022.973457.
  131. 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.
  132. Panghal, A., Sindhu, S., Dahiya, S., Dahiya, B., Mor, R.S.,(2022),Benchmarking the Interactions among Challenges for Blockchain Technology Adoption: A Circular Economy Perspective,International Journal of Mathematical, Engineering and Management Sciences,7(6),859-872,10.33889/IJMEMS.2022.7.6.054.
  133. Panghal, A., Vern, P., Mor, R.S., Panghal, D., Sindhu, S., Dahiya, S.,(2022),A study on adoption enablers of 3D printing technology for sustainable food supply chain,Management of Environmental Quality: An International Journal,,10.1108/MEQ-03-2022-0056.
  134. Pathaw, P.M.S., Swer, T.L.,(2022),Galactosidase and Acetyl Esterase Modification,Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application,,179-190,10.1007/978-3-030-87996-9_10.
  135. Poonia, A., Sindhu, S., Arya, V., Panghal, A.,(2022),Analysis of drivers for anti-food waste behaviour – TISM and MICMAC approach,Journal of Indian Business Research,14(2),186- 212,10.1108/JIBR-02-2021-0069.
  136. Popli, S., Badgujar, P.C., Agarwal, T., Bhushan, B., Mishra, V.,(2022),Persistent organic pollutants in foods, their interplay with gut microbiota and resultant toxicity,Science of the Total Environment,832,10.1016/j.scitotenv.2022.155084.
  137. 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,45(10),10.1111/jfpe.13958.
  138. Prithviraj, V., Thangalakshmi, S., Arora, V.K., Liu, Z.,(2022),Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing,Journal of Texture Studies,53(6),895-907,10.1111/jtxs.12709.
  139. Prudhvi, P.V.V.P., Kar, S., Sharma, P., Patel, J., Nayak, S.P.,(2022),Synergistic effect of sonication and microwave for inhibition of microorganism,Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction,,189-216,10.1016/B978-0-323- 95991-9.00001-1.
  140. Punia Bangar, S., Suri, S., Trif, M., Ozogul, F.,(2022),Organic acids production from lactic acid bacteria: A preservation approach,Food Bioscience,46,10.1016/j.fbio.2022.101615.
  141. Puram, P., Gurumurthy, A., Narmetta, M., Mor, R.S.,(2022),Last-mile challenges in on- demand food delivery during COVID-19: understanding the riders' perspective using a grounded theory approach,International Journal of Logistics Management,33(3),901- 925,10.1108/IJLM-01-2021-0024.
  142. 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.
  143. Rahul, K., Banyal, R.K.,(2022),K-Means Clustering with Optimal Centroid: An Optimization Insisted Model for Removing Outliers,International Journal of Pattern Recognition and Artificial Intelligence,36(10),10.1142/S0218001422590078.
  144. Rana, A., Samtiya, M., Dhewa, T., Mishra, V., Aluko, R.E.,(2022),Health benefits of polyphenols: A concise review,Journal of Food Biochemistry,46(10),10.1111/jfbc.14264.
  145. Rathee, S., Nayak, V., Singh, K.R., Ojha, A.,(2022),Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects,Food Chemistry: Molecular Sciences,4,10.1016/j.fochms.2022.100100.
  146. Rathee, S., Ojha, A.,(2022),Advanced nanomaterials-based biosensors intended for food applications,Materials Letters,313,10.1016/j.matlet.2022.131752.
  147. Rattu, G., Murali Krishna, P.,(2022),Enzyme-free colorimetric nanosensor for the rapid detection of lactic acid in food quality analysis,Journal of Agriculture and Food Research,7,10.1016/j.jafr.2022.100268.
  148. Ravichandran, C., Upadhyay, A.,(2022),Processing of Pulses,Agro-Processing and Food Engineering Operational and Application Aspects,,455-481,10.1007/978-981-16-7289-7_11.
  149. Regubalan, B., Chakkaravarthi, S., Bhattacharya, B., Pandit, P.,(2022),Starch-based bionanocomposites for food packaging applications,Bionanocomposites for Food Packaging Applications,,201-215,10.1016/B978-0-323-88528-7.00017-4.
  150. Richa, R., Shahi, N.C., Lohani, U.C., Kothakota, A., Pandiselvam, R., Sagarika, N., Singh, A., Omre, P.K., Kumar, A.,(2022),Design and development of resistance heating apparatus-cum- solar drying system for enhancing fish drying rate,Journal of Food Process Engineering,45(6),10.1111/jfpe.13839.
  151. Sagar, N.A., Kumar, N., Choudhary, R., Bajpai, V.K., Cao, H., Shukla, S., Pareek, S.,(2022),Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging,Food Packaging and Shelf Life,34,10.1016/j.fpsl.2022.100955.
  152. Sagar, N.A., Pareek, S., Benkeblia, N., Xiao, J.,(2022),Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications,Food Frontiers,3(3),380-412,10.1002/fft2.135.
  153. Sahil, Madhumita, M., Prabhakar, P.K., Kumar, N.,(2022),Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2125930.
  154. Sahu, M., Arora, S.,(2022),Case Study: Risk Assessment of Indian Pulse processing firms using FMEA Techniques – Evidence from selected states of India,Journal of Pharmaceutical Negative Results,13,2624-2636,10.47750/pnr.2022.13.S06.339.
  155. Samtiya, M., Samtiya, S., Badgujar, P.C., Puniya, A.K., Dhewa, T., Aluko, R.E.,(2022),Health- Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides,Nutrients,14,10.3390/nu14153001.
  156. Sari, T.P., Sirohi, R., Krishania, M., Bhoj, S., Samtiya, M., Duggal, M., Kumar, D., Badgujar, P.C.,(2022),Critical overview of biorefinery approaches for valorization of protein rich tree nut oil industry by-product,Bioresource Technology,362,10.1016/j.biortech.2022.127775.
  157. Sen Gupta, D., Dutta, A., Sharanagat, V.S., Kumar, J., Kumar, A., Kumar, V., Souframanien, J., Singh, U., Biradar, R., Singh, A., Sewak, S.,(2022),Effect of growing environments on the minerals and proximate composition of urdbeans (Vigna mungo L. Hepper),Journal of Food Composition and Analysis,114,10.1016/j.jfca.2022.104746.
  158. Shakya, A., Vithanage, M., Agarwal, T.,(2022),Influence of pyrolysis temperature on biochar properties and Cr(VI) adsorption from water with groundnut shell biochars: Mechanistic approach,Environmental Research,215,10.1016/j.envres.2022.114243.
  159. Shanker, A.M., Sehrawat, R., Pareek, S., Nema, P.K.,(2022),Physico-chemical Properties and Drying Kinetic Evaluation of Hot Air and Vacuum Dried Pre-Treated Oyster Mushroom under Innovative Multi-mode Developed Dryer,International Journal of Horticultural Science and Technology,9(3),363-374,10.22059/IJHST.2021.329189.496.
  160. 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.
  161. Sharanagat, V.S., Singh, L., Nema, P.K.,(2022),Approaches for development of functional and low gluten bread from sorghum: A review,Journal of Food Processing and Preservation,46(11),10.1111/jfpp.17089.
  162. Sharma, A., Deshmukh, S.S., Ojha, A.,(2022),Business Model Innovation to Address Vegetable Supply Chain Issues: A Case Study of an Indian Startup,International Journal of Innovation and Technology Management,20(2),10.1142/S0219877023500086.
  163. Sharma, A., J, N., Gopalakrishnan, K., Bodana, V., Singh, A., Prabhakar, P.K., Suhag, R., Kumar, R.,(2022),Nanotechnology applications and implications in food industry,Nanotechnology Applications for Food Safety and Quality Monitoring,,171- 182,10.1016/B978-0-323-85791-8.00016-1.
  164. Sharma, A., Tiwari, A.D., Kumari, M., Kumar, N., Saxena, V., Kumar, R.,(2022),Artificial intelligence-based prediction of lycopene content in raw tomatoes using physicochemical attributes,Phytochemical Analysis,,10.1002/pca.3185.
  165. Sharma, A., Vijayakumar, P.S., Prabhakar, P.K., Kumar, R.,(2022),Nanotechnology Applications for Food Safety and Quality Monitoring,Nanotechnology Applications for Food Safety and Quality Monitoring,,1-498,10.1016/C2020-0-02923-3.
  166. Sharma, A., Vijayakumar, P.S., Prabhakar, P.K., Kumar, R.,(2022),Preface,Nanotechnology Applications for Food Safety and Quality Monitoring,,xvii-xviii,10.1016/B978-0-323-85791- 8.00032-X.
  167. Sharma, B., Garg, M., Chopra, R., Dey Sadhu, S.,(2022),Edible Packaging of Liquid Foods,Edible Food Packaging: Applications, Innovations and Sustainability,,461- 480,10.1007/978-981-16-2383-7_24.
  168. Sharma, K., Kumar, M., Waghmare, R., Suhag, R., Gupta, O.P., Lorenzo, J.M., Prakash, S., Radha, Rais, N., Sampathrajan, V., Thappa, C., Anitha, T., Sayed, A.A.S., Abdel-Wahab, B.A., Senapathy, M., Pandiselvam, R., Dey, A., Dhumal, S., Amarowicz, R., Kennedy, J.F.,(2022),Moringa (Moringa oleifera Lam.) polysaccharides: Extraction, characterization, bioactivities, and industrial application,International Journal of Biological Macromolecules,209,763-778,10.1016/j.ijbiomac.2022.04.047.
  169. Sharma, R.A., Jagtap, P.K.,(2022),Scrutinizing The Applications Of Mangrove Actinomycetes Mediated Biosynthesized Copper Nanoparticles,Journal of Water and Environmental Nanotechnology,7(4),407-427,10.22090/jwent.2022.04.007.
  170. Sillu, D., Agnihotri, C., Agnihotri, S.,(2022),Advances in industrial biocatalysis through immobilized extremozymes,Extremozymes and their Industrial Applications,,375- 404,10.1016/B978-0-323-90274-8.00011-3.
  171. Sillu, D., Agnihotri, S., Reddy, M.S.,(2022),Magnetic Halloysite Nanotube/α-Amylase Based Nanobiocatalytic Transformation of Food Processing Waste into an Active Fermentation Ingredient,ACS Sustainable Chemistry and Engineering,10,10169- 10180,10.1021/acssuschemeng.2c01547.
  172. Sindhu, S., Mor, R.S.,(2022),Modelling the interactions among enablers of technology entrepreneurship: An ISM and Fuzzy-MICMAC approach,Entrepreneurial Business and Economics Review,10(2),9711110.15678/EBER.2022.100206.
  173. Sindhu, S., Panghal, A., Aggarwal, G.,(2022),Factors driving ecopreneurs in India – an exploration,International Journal of Entrepreneurship and Small Business,46(3),310- 332,10.1504/IJESB.2022.124459.
  174. Singh, A., Mehta, A., Singh, A.P., Prabhakar, P.K.,(2022),Ultrasonic modulated osmotic dehydration of Aonla (Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM,Journal of Food Processing and Preservation,46(2),10.1111/jfpp.16247.
  175. Singh, H., Kumar, Y., Meghwal, M.,(2022),Encapsulated oil powder: Processing, properties, and applications,Journal of Food Process Engineering,45(8),10.1111/jfpe.14047.
  176. Singh, H., Meghwal, M., Prabhakar, P.K., Kumar, N.,(2022),Grinding characteristics and energy consumption in cryogenic and ambient grinding of ajwain seeds at varied moisture contents,Powder Technology,405,10.1016/j.powtec.2022.117531.
  177. Singh, J., Pareek, S., Maurya, V.K., Sagar, N.A., Kumar, Y., Badgujar, P.C., Fawole, O.A.,(2022),Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils,Foods,11(16),10.3390/foods11162497.
  178. Singh, K.R.B., Rathee, S., Nagpure, G., Singh, J., Singh, R.P.,(2022),Smart and emerging nanomaterials-based biosensor for SARS-CoV-2 detection,Materials Letters,307,10.1016/j.matlet.2021.131092.
  179. Singh, L., Agarwal, T.,(2022),Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications,Human and Ecological Risk Assessment,28(5),635-663,10.1080/10807039.2022.2081836.
  180. Singh, L., Kumar, A., Agarwal, T.,(2022),Study of Influential Parameters for Determination of Polycyclic Aromatic Hydrocarbons (PAHs) on a Non-specific C18 Column by High-Pressure Liquid Chromatography,Food Analytical Methods,15(6),1626-1637,10.1007/s12161-021- 02196-w.
  181. Singh, P.K., Chopra, R., Garg, M., Dhiman, A., Dhyani, A.,(2022),Enzymatic Interesterification of Vegetable Oil: A Review on Physicochemical and Functional Properties, and Its Health Effects,Journal of Oleo Science,71(12),1697-1709,10.5650/jos.ess22118.
  182. 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),10.1111/jfpe.13984.
  183. Singh, R., Mittal, S., Sagar, N.A., Tarafdar, A., Sirohi, R., Pareek, S., Agrawal, R.K., Kumar, K., Pandey, A.,(2022),Chemical analysis of food materials,Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering,,91-118,10.1016/B978-0- 323-91158-0.00005-3.
  184. Singh, S.V., Singh, R., Singh, A., Chinchkar, A.V., Kamble, M.G., Dutta, S.J., Singh, S.B.,(2022),A review on green pressure processing of fruit juices using microfluidization: Quality, safety and preservation,Applied Food Research,2(2),10.1016/j.afres.2022.100235.
  185. Singh, S.V., Singh, R., Singh, A., Tarafdar, A., Thangalakshmi, S., Upadhyay, A., Kaur, B.P., Chinchkar, A.V.,(2022),Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization,Journal of Food Quality,2022,10.1155/2022/6367411.
  186. Singh, S.V., Singh, R., Singh, A., Thangalakshmi, S., Kaur, B., Kamble, M.G., Tarafdar, A., Upadhyay, A.,(2022),Optimization of enzymatic hydrolysis parameters for sapodilla fruit (Manikara achras L.) juice extraction,Journal of Food Processing and Preservation,46(3),10.1111/jfpp.16315.
  187. Singh, S.V., Singh, R., Verma, K., Kamble, M.G., Tarafdar, A., Chinchkar, A.V., Pandey, A.K., Sharma, M., Kumar Gupta, V., Sridhar, K., Kumar, S.,(2022),Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice,Food Research International,162,10.1016/j.foodres.2022.112089.
  188. Singla, M., Pareek, S., Kumar, N., Sagar, N.A., Fawole, O.A.,(2022),Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-To-Use Pomegranate Arils under Low-Temperature Storage,Journal of Food Quality,2022,10.1155/2022/3404691.
  189. Sriravali, K., Jindal, A.B., Singh, B.P., Paul, A.T.,(2022),Plant-Associated Endophytic Fungi and Its Secondary Metabolites Against Drug-Resistant Pathogenic Microbes,Antimicrobial Resistance: Underlying Mechanisms and Therapeutic Approaches,,253-288,10.1007/978- 981-16-3120-7_10.
  190. Suhag, R., Dhiman, A., Prabhakar, P.K., Sharma, A., Singh, A., Upadhyay, A.,(2022),Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow,Innovative Food Science and Emerging Technologies,81,10.1016/j.ifset.2022.103119.
  191. Suhag, R., Kumar, R., Dhiman, A., Sharma, A., Prabhakar, P.K., Gopalakrishnan, K., Kumar, R., Singh, A.,(2022),Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review,Critical Reviews in Food Science and Nutrition,,10.1080/10408398.2022.2043237.
  192. Suhas, Chaudhary, M., Tyagi, I., Chaudhary, S., Kushwaha, S., Kumar, A.,(2022),Novel hydrochar as low-cost alternative adsorbent for the removal of noxious impurities from water,Sustainable Materials for Sensing and Remediation of Noxious Pollutants,,149- 160,10.1016/B978-0-323-99425-5.00018-9.
  193. Suri, S., Dutta, A., Shahi, N.C., Singh, A., Raghuvanshi, R.S., Chopra, C.S.,(2022),Formulation, process optimization, and quality evaluation of barnyard millet (Echinochloa frumentacea)- based ready-to-eat (RTE) extruded snack,Journal of Food Processing and Preservation,46(11),10.1111/jfpp.16936.
  194. Suri, S., Singh, A., Nema, P.K., Malakar, S., Arora, V.K.,(2022),Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties,Food Bioscience,48,10.1016/j.fbio.2022.101789.
  195. Suri, S., Singh, A., Nema, P.K., Taneja, N.K.,(2022),A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment,Fermentation,8(8),10.3390/fermentation8080389.
  196. Suri, S., Singh, A., Nema, P.K.,(2022),Current applications of citrus fruit processing waste: A scientific outlook,Applied Food Research,2(1),10.1016/j.afres.2022.100050.
  197. Suri, S., Singh, A., Nema, P.K.,(2022),Infrared drying of Kinnow (Citrus reticulata) peel waste: kinetics and quality characterization,Biomass Conversion and Biorefinery,,10.1007/s13399- 022-02844-z.
  198. Suri, S., Singh, A.,(2022),Colored cereals: Beyond nutritional values,Functionality and Application of Colored Cereals: Nutritional, Bioactive, and Health Aspects,,47- 72,10.1016/B978-0-323-99733-1.00002-9.
  199. Taneja, N.K., Singh, A., Shivaprasad, D.P., Taneja, P., Sachdev, D.,(2022),Nutraceuticals and Natural-Product Derivatives for Disease Prevention,Handbook of Nutraceuticals and Natural Products,,14319810.1002/9781119746843.ch21.
  200. Taneja, P., Biresaw, S.S., KumraTaneja, N., Jha, S.K., Zeleke, B., Srivastava, S., Taneja, M., Prasad, S., Juneja, V.,(2022),Advances in fermented foods and therapeutics,Innovations in Fermentation and Phytopharmaceutical Technologies,,341-358,10.1016/B978-0-12-821877- 8.00018-X.
  201. Tarafdar, A., Kaur, B.P.,(2022),Storage stability of microfluidized sugarcane juice and associated kinetics,Journal of Food Processing and Preservation,46(6),10.1111/jfpp.16561.
  202. Tarafdar, A., Sirohi, R., Balakumaran, P.A., Reshmy, R., Madhavan, A., Sindhu, R., Binod, P., Kumar, Y., Kumar, D., Sim, S.J.,(2022),The hazardous threat of Bisphenol A: Toxicity, detection and remediation,Journal of Hazardous Materials,423,10.1016/j.jhazmat.2021.127097.
  203. Thakur, D., Singh, A., Prabhakar, P.K., Meghwal, M., Upadhyay, A.,(2022),Optimization and characterization of soybean oil-carnauba wax oleogel,LWT,157,10.1016/j.lwt.2022.113108.
  204. Thangalakshmi, S., Arora, V.K., Kaur, B.P., Singh, R., Malakar, S., Rathi, S., Tarafdar, A.,(2022),Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct,Journal of Food Quality,2022,10.1155/2022/3531711.
  205. Thangalakshmi, S., Arora, V.K., Prithviraj, V.,(2022),Printability Assessment and Optimization of Process Parameters for 3D Printing of Rice Flour and Jaggery Paste,Journal of Biosystems Engineering,47(2),248-262,10.1007/s42853-022-00143-z.
  206. Thorakkattu, P., Khanashyam, A.C., Shah, K., Babu, K.S., Mundanat, A.S., Deliephan, A., Deokar, G.S., Santivarangkna, C., Nirmal, N.P.,(2022),Postbiotics: Current Trends in Food and Pharmaceutical Industry,Foods,111,10.3390/foods11193094.
  207. Tosif, M.M., Najda, A., Klepacka, J., Bains, A., Chawla, P., Kumar, A., Sharma, M., Sridhar, K., Gautam, S.P., Kaushik, R.,(2022),A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes,Polymers,14(6),10.3390/polym14061163.
  208. Trajkovska, B., Kochoski, L., Dimitrovska, G., Hajrulai-Musliu, Z., Uzunov, R., Petkov, V., Badgujar, P.C.,(2022),CHANGES IN THE LACTOFERRIN CONCENTRATION IN THE BOVINE COLOSTRUM DURING POSTPARTUM PERIOD,Macedonian Veterinary Review,45(2),177- 185,10.2478/macvetrev-2022-0026.
  209. Tyagi, V., Wang, Y., Bhattacharya, B.,(2022),Development of ionic liquid plasticized high- tensile starch-protein-sorghum bran composite films with antimicrobial activity,Journal of Applied Polymer Science,139(26),10.1002/app.52442.
  210. Upadhyai, R., Upadhyai, N., Jain, A.K., Chopra, G., Roy, H., Pant, V.,(2022),Development and validation of a scale for measuring hospital service quality: a dyadic approach,Journal of Health Research,36(3),473-483,10.1108/JHR-08-2020-0329.
  211. Verma, K., Tarafdar, A., Kumar, D., Kumar, Y., Rana, J.S., Badgujar, P.C.,(2022),Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying,Food Research International,160,10.1016/j.foodres.2022.111705.
  212. Vern, P., Miftah, N., Panghal, A.,(2022),Digital technology: implementation challenges and strategies in agri-food supply chain,Advanced Series in Management,27,17- 30,10.1108/S1877-636120220000027002.
  213. Vikram, Mishra, V., Rana, A., Ahire, J.J.,(2022),Riboswitch-mediated regulation of riboflavin biosynthesis genes in prokaryotes,3 Biotech,12(10),10.1007/s13205-022-03348-3.
  214. Wani, A.K., Roy, P., Kumar, V., Mir, T.U.G.,(2022),Metagenomics and artificial intelligence in the context of human health,Infection, Genetics and Evolution,100,10.1016/j.meegid.2022.105267.
  215. Yadav, A., Kumar, N., Upadhyay, A., Fawole, O.A., Mahawar, M.K., Jalgaonkar, K., Chandran, D., Rajalingam, S., Zengin, G., Kumar, M., Mekhemar, M.,(2022),Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration,Plants,11(4),10.3390/plants11040547.
  216. Yadav, A., Kumar, N., Upadhyay, A., Sethi, S., Singh, A.,(2022),Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview,Journal of Food Science,87(6),2256-2290,10.1111/1750-3841.16145.
  217. Yadav, A., Kumar, N., Upadhyay, A., Singh, A., Anurag, R.K., Pandiselvam, R.,(2022),Effect of mango kernel seed starch-based active edible coating functionalized with lemongrass essential oil on the shelf-life of guava fruit,Quality Assurance and Safety of Crops and Foods,14(3),103-115,10.15586/qas.v14i3.1094.
  218. Yadav, D.K., Chand, K., Kumari, P.,(2022),Effect of fermentation parameters on physicochemical and sensory properties of Burans wine,Systems Microbiology and Biomanufacturing,2(2),380-392,10.1007/s43393-021-00074-4.
  219. Yadav, D.K., Dhurve, P., Arora, V.K.,(2022),Mathematical modeling and drying characteristics of thin layer drying of bitter gourd in evacuated tube solar dryer-without heat pipe,Journal of Physics: Conference Series,2312(1),10.1088/1742-6596/2312/1/012060.
  220. Yilmaz, B., Bangar, S.P., Echegaray, N., Suri, S., Tomasevic, I., Lorenzo, J.M., Melekoglu, E., Rocha, J.M., Ozogul, F.,(2022),The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge,Microorganisms,10(4),10.3390/microorganisms10040826.
  221. Zomuansangi, R., Singh, B.P., Singh, G., Zothanpuia, Singh, P.K., Song, J.J., Kharat, A.S., Deka, P., Yadav, M.K.,(2022),Role of nanoparticles in the treatment of human disease: a comprehensive review,Nanotechnology and Human Health: Current Research and Future Trends,,381-404,10.1016/B978-0-323-90750-7.00008-9.
  222. Zomuansangi, R., Zothanpuia, Singh, P.K., Singh, B.P., Singh, G., Deka, P., Song, J.J., Yadav, M.K.,(2022),Streptococcus pneumoniae biofilms and human infectious diseases: A review,Understanding Microbial Biofilms: Fundamentals to Applications,,475- 483,10.1016/B978-0-323-99977-9.00002-8.
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  63. 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.
  64. 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.
  65. Kumar N., Neeraj N., Pratibha N., Trajkovska Petkoska A. (2021). Improved Shelf Life and Quality of Tomato (Solanum lycopersicum L.) by Using Chitosan-Pullulan Composite Edible Coating Enriched with Pomegranate Peel Extract. ACS Food Science and Technology, 1(4), 500-510. 10.1021/acsfoodscitech.0c00076.
  66. 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.
  67. 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.
  68. 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.
  69. 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.
  70. 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.
  71. 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, 16265. 10.1111/jfpp.16265.
  72. 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.
  73. 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.
  74. 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.
  75. 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.
  76. 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.
  77. Kumari M., Tripathy D.B., Gupta A., Singh A. (2021). Protein-based surfactants. In: Surfactants from Renewable Raw Materials, 29-54. 10.1201/9781003144878-3.
  78. Madhavan A., Arun K.B., Sindhu R., Binod P., Pandey A., Sirohi R., Tarafdar A., Reshmy R. (2021). Biomedical applications of microbial polyhydroxyalkanoates. Biomass, Biofuels, Biochemicals: Biodegradable Polymers and Composites – Process Engineering to Commercialization, 495-513, 10.1016/B978-0-12-821888-4.00006-X.
  79. Madhumita M., Guha P., Nag A., Prabhakar P.K. (2021). Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties. Journal of Food Processing and Preservation , 45(11), e15927. 10.1111/jfpp.15927.
  80. Mahato D.K., Devi S., Pandhi S., Sharma B., Maurya K.K., Mishra S., Dhawan K., Selvakumar R., Kamle M., Mishra A.K., Kumar P. (2021). Occurrence, impact on agriculture, human health, and management strategies of zearalenone in food and feed: A review. Toxins, 13(2), 13020092. 10.3390/toxins13020092.
  81. Mahato D.K., Kamle M., Sharma B., Pandhi S., Devi S., Dhawan K., Selvakumar R., Mishra D., Kumar A., Arora S., Singh N.A., Kumar P. (2021). Patulin in food: A mycotoxin concern for human health and its management strategies. Toxicon, 198, 12-23. 10.1016/j.toxicon.2021.04.027.
  82. Malakar S., Arora V.K., Nema P.K. (2021). Design and performance evaluation of an evacuated tube solar dryer for drying garlic clove. Renewable Energy,168, 568-580. 10.1016/j.renene.2020.12.068.
  83. Malakar S., Arora V.K. (2021). Mathematical Modeling of Drying Kinetics of Garlic Clove in Forced Convection Evacuated Tube Solar Dryer. Lecture Notes in Mechanical Engineering, 813-820. 10.1007/978-981-16-0159-0_72.
  84. Malakar S., Manonmani T., Deb S., Dash K.K. (2021). Osmotic Dehydration in Food Processing. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set, 67-89. 10.1201/9781003163251-4.
  85. Maurya V.K., Shakya A., Aggarwal M., Gothandam K.M., Bohn T., Pareek S. (2021). Fate of βcarotene within loaded delivery systems in food: State of knowledge. Antioxidants, 10(3), 1-49. 10.3390/antiox10030426.
  86. Meena kumari R., Jadhav V.J., Badgujar P.C. (2021). Development of a HPLC Fluorescence Method for Determining Efficacy of Milk Pasteurization. Food Analytical Methods, 14(2), 260-267. 10.1007/s12161-020-01865-6.
  87. Meghwal M., Devu S., Singh H., Goswami T.K. (2021). Piperine and curcumin. A Centum of Valuable Plant Bioactives, 589-612. 10.1016/B978-0-12-822923-1.00013-3.
  88. Mehetre G.T., Leo V.V., Singh G., Sorokan A., Maksimov I., Yadav M.K., Upadhyaya K., Hashem A., Alsaleh A.N., Dawoud T.M., Almaary K.S., Singh B.P. (2021). Current developments and challenges in plant viral diagnostics: A systematic review. Viruses, 13(3), 13030412. 10.3390/v13030412.
  89. Mehta A., Singh A., Singh A.P., Prabhakar P.K., Kumar N. (2021). Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach. Journal of Food Process Engineering, 44(12), e13887. 10.1111/jfpe.13887.
  90. Mishra A., Kumar R.P. (2021). Agricultural commodities: An integrated approach to assess the volatility spillover and dynamic connectedness. Economics and Business Review, 7(4), 28-53. 10.18559/ebr.2021.4.3.
  91. Mishra A., Upadhyay A., Jaiswal P., Sharma N. (2021). Effect of different drying method on the chemical and microstructural properties of Loquat slices. Journal of Food Processing and Preservation, 45(3), e15105. 10.1111/jfpp.15105.
  92. Mitharwal S., Kumar S., Chauhan K. (2021). Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. Food Bioscience, 44, 101382. 10.1016/j.fbio.2021.101382.
  93. Mithul Aravind S., Chakkaravarthi S. (2021). Safety Assessment of Probiotics For Use In Food Products. In: In Vitro Functionality of Probiotics in Foods, 219-246.
  94. Mithul Aravind S., Wichienchot S., Tsao R., Ramakrishnan S., Chakkaravarthi S. (2021). Role of dietary polyphenols on gut microbiota, their metabolites and health benefits. Food Research International, 142, 110189. 10.1016/j.foodres.2021.110189.
  95. Mor R.S., Bhardwaj A., Kharka V., Kharub M. (2021). Spare Parts Inventory Management in the Warehouse: A Lean Approach. International Journal of Industrial Engineering and Production Research, 32(3), 1110. 10.22068/ijiepr.1110.
  96. Mor R.S., Kumar D., Yadav S., Jaiswal S.K. (2021). Achieving cost efficiency through increased inventory leanness: Evidence from manufacturing industry. Production Engineering Archives, 27(1), 42-49. 10.30657/pea.2021.27.6.
  97. Mor R.S., Panghal A., Kumar V. (2021). Circular Economy in the Agri-Food Sector: An Introduction. Environmental Footprints and Eco-Design of Products and Processes, 1-14. 10.1007/978-981-16-3791-9_1.
  98. Mor R.S., Sangwan K.S., Singh S., Singh A., Kharub M. (2021). E-waste Management for Environmental Sustainability: An Exploratory Study. Procedia CIRP, 98, 193-198. 10.1016/j.procir.2021.01.029.
  99. Narayan K.S., Gaurkhede S., Sharma V., Kumar A., Bhushan B., Mishra V. (2021). Technological and functional assessment of riboflavin enriched probiotic soycurd. Fermentation, 7(2), 7020047. 10.3390/fermentation7020047.
  100. Nehra N.S., Rangnekar S. (2021). Linking the emotional maturity factors and personal effectiveness: A study of cement and power manufacturing organisations in India. International Journal of Business Excellence, 24(3), 408-436. 10.1504/IJBEX.2021.115837.
  101. Ojha A.K., Shah N.P., Mishra V. (2021). Conjugal Transfer of Antibiotic Resistances in Lactobacillus spp. Current Microbiology, 78(8), 2839-2849. 10.1007/s00284-021-02554-1.
  102. Pant V., Srivastava N., Singh T., Pathak P. (2021). Education loan delivery by banks in India: A qualitative enquiry. Banks and Bank Systems,16(4), 125-136. 10.21511/bbs. 16(4).2021.11.
  103. Patil M.P., Ahire J.J., Patil U.K., Bhushan B., Chaudhari B.L. (2021). Effect of Lactobacillus helveticus CD6 on serum lipid profile and indicators of liver function in high-fat diet fed Swiss albino mice. 3 Biotech,11(6), 266. 10.1007/s13205-021-02832-6.
  104. Prabhakar P.K., Srivastav P.P., Pathak S.S., Das K. (2021). Mathematical Modeling of Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish. Frontiers in Sustainable Food Systems, 5, 10.3389/fsufs.2021.669473.
  105. Prasanna P., Rathee S., Rahul V., Mandal D., Goud M.S.C., Yadav P., Hawthorne S., Sharma A., Gupta P.K., Ojha S., Jha N.K., Villa C., Jha S.K. (2021). Microfluidic platforms to unravel mysteries of alzheimer’s disease: How far have we come? Life ,11(10), 11101022. 10.3390/life11101022
  106. Prasanna P., Rathee S., Upadhyay A., Sulakshana S. (2021). Nanotherapeutics in the treatment of acute respiratory distress syndrome. Life Sciences, 276, 119428. 10.1016/j.lfs.2021.119428.
  107. Pratibha, Bhayana S., Neeraj (2021). A study of the socio-economic status of women via self-help groups in the rural areas of Karnal district in Haryana. World Review of Entrepreneurship, Management and Sustainable Development, 17(6), 759-776. 10.1504/WREMSD.2021.118641.
  108. Pratibha, Bhayana S., Neeraj (2021). Entrepreneurship activities to develop socioeconomic status of self-help groups in the Bhiwani District of Haryana. International Journal of Business and Globalisation, 29(3), 428-442. 10.1504/IJBG.2021.118685.
  109. Prithviraj V., Pandiselvam R., Babu A.C., Kothakota A., Manikantan M.R., Ramesh S.V., Beegum P.P.S., Mathew A.C., Hebbar K.B. (2021). Emerging non-thermal processing techniques for preservation of tender coconut water. LWT, 149, 111850. 10.1016/j.lwt.2021.111850.
  110. Rahate K.A., Madhumita M., Prabhakar P.K. (2021). Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review. LWT, 138,110796. 10.1016/j.lwt.2020.110796.
  111. Ram H., Kumar P., Purohit A., Kashyap P., Kumar S., Kumar S., Singh G., Alqarawi A.A., Hashem A., Abd-Allah E.F., Al-Arjani A.-B.F., Singh B.P. (2021). Improvements in HOMA indices and pancreatic endocrinal tissues in type 2-diabetic rats by DPP-4 inhibition and antioxidant potential of an ethanol fruit extract of Withania coagulans. Nutrition and Metabolism, 18(1), 10.1186/s12986-021-00547-2.
  112. Rana R.S., Kumar D., Mor R.S., Prasad K. 2021. Modeling the impact of demand disruptions on two warehouse perishable inventory policy amid COVID-19 lockdown. International Journal of Logistics Research and Applications, 10.1080/13675567.2021.1892043.
  113. Rattu G., Khansili N., Maurya V.K., Krishna P.M. (2021). Lactate detection sensors for food, clinical and biological applications: a review. Environmental Chemistry Letters, 19(2), 1135-1152. 10.1007/s10311-020-01106-6.
  114. Rattu G., Krishna P.M. (2021). Highly Selective and Label-Free AuNPs Based Optical Sensor Development Significant in Smartphone Sensing of L-Lactate in Food Samples. IEEE Transactions on Nanotechnology, 20, 635-643. 10.1109/TNANO.2021.3102705.
  115. Rattu G., Krishna P.M. (2021). TiO2 nanoparticles reagent based nonenzymatic label-free optical sensor for the rapid detection of L-lactate in apple juice. Sensors and Actuators Reports, 3, 10.1016/j.snr.2021.100067.
  116. Rattu G., Murali Krishna P. (2021). Development of non-enzymatic ZnO nanocomposite-based optical sensor for l-lactate detection in tomato samples. International Journal of Food Science and Technology, 56(9), 4328-4337 . 10.1111/ijfs.15077.
  117. Rayappa M.K., Arora S. (2021). Keeping Up with Innovation: Perspectives into the Present and the Future Needs of the Indian Food Sector. Journal of the Knowledge Economy, 12(2), 470-488. 10.1007/s13132-021-00728-7.
  118. Rayappa M.K., Viswanathan P.A., Rattu G., Krishna P.M. (2021). Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook. Journal of Agricultural and Food Chemistry, 69(16), 4578-4603. 10.1021/acs.jafc.0c07956.
  119. Reshmy R., Philip E., Vaisakh P.H., Sindhu R., Binod P., Madhavan A., Pandey A., Sirohi R., Tarafdar A. (2021). Biodegradable polymer composites. Biomass, Biofuels, Biochemicals: Biodegradable Polymers and Composites – Process Engineering to Commercialization, 393-412, 10.1016/B978-0-12-821888-4.00003-4.
  120. Rizvi Q.U.E.H., Shams R., Dar A.H., Majid I., Singh A., Khan S., Aga M.B. (2021). Extraction Technology Applications in Food and Biological Products. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set. 185
  121. Sachdev D., Joshi A., Taneja N.K., Pasricha R. (2021). Emerging silver nanomaterials for smart food packaging in combating food-borne pathogens. Silver Nanomaterials for Agri-Food Applications, 147-185, 10.1016/B978-0-12-823528-7.00009-3.
  122. Sagar N.A., Khar A., Vikas, Tarafdar A., Pareek S. (2021). Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications. Journal of Food Quality, 2021, 10.1155/2021/7178618
  123. Sagar N.A., Pareek S. (2021). Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread. Food Bioscience, 41, 10.1016/j.fbio.2021.100992.
  124. Sahu R., Agarwal T. (2021). Carbon Footprint of Raw Milk and Other Dairy Products. Environmental Footprints and Eco-Design of Products and Processes, 177-189. 10.1007/978-981-16-3791-9_10.
  125. Sandhu H.K., Sinha P., Emanuel N., Kumar N., Sami R., Khojah E., Al-Mushhin A.A.M. (2021). Effect of ultrasound-assisted pretreatment on extraction efficiency of essential oil and bioactive compounds from citrus waste by-products. Separations, 8(12), 10.3390/separations8120244.
  126. Sasikumar R., Vivek K., Chakkaravarthi S., Deka S.C. (2021). Physicochemical Characterization and Mass Modeling of Blood Fruit (Haematocarpus validus) “An Underutilized Fruit of Northeastern India. International Journal of Fruit Science, 21(1), 12-25. 10.1080/15538362.2020.1848752.
  127. Sedha S., Lee H., Singh S., Kumar S., Jain S., Ahmad A., Bin Jardan Y.A., Sonwal S., Shukla S., Simal-Gandara J., Xiao J., Huh Y.S., Han Y.-K., Bajpai V.K. (2021). Reproductive toxic potential of phthalate compounds “ State of art review . Pharmacological Research, 167, 10.1016/j.phrs.2021.105536.
  128. Sehgal S., Saji H., Banik S.P. (2021). Role of food structure in digestion and health. Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health, 151-165, 10.1016/B978-0-12-821232-5.00019-7.
  129. Sehrawat R., Kaur B.P., Nema P.K., Tewari S., Kumar L. (2021). Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Science and Biotechnology, 30(1), 19-35. 10.1007/s10068-020-00831-6.
  130. Sen I., Shrivastava D., Aggarwal M., Khandal R.K. (2021). Development of a validated method for quantitative analysis of heavy metals in herbal medicines using inductively coupled plasma mass spectrometry. Pharmacologyonline, 1, 487-502.
  131. Shams R., Rizvi Q.E.H., Dar A.H., Majid I., Khan S.A., Singh A. (2021). Polysaccharides: Promising Constituent for the Preparation of Nanomaterials. Polysaccharides: Properties and Applications, 441-457, 10.1002/9781119711414.ch21.
  132. Sharanagat V.S., Nema P.K. (2021). Bread preparation by partial replacement of wheat by germinated sorghum. Food Science and Technology International, 10.1177/10820132211058002
  133. Sid S., Mor R.S., Kishore A., Sharanagat V.S. (2021). Bio-sourced polymers as alternatives to conventional food packaging materials: A review. Trends in Food Science and Technology, 115, 87-104. 10.1016/j.tifs.2021.06.026.
  134. Sid S., Mor R.S., Panghal A., Kumar D., Gahlawat V.K. (2021). Agri-food supply chain and disruptions due to covid-19: Effects and strategies. Brazilian Journal of Operations and Production Management, 18(2), 10.14488/BJOPM.2021.031.
  135. Simal-Gandara J., Agarwal T., Esteki M., Gomez-Zavaglia A., Xiao J. (2021). Editorial: Re-valorization of Food Losses and Food Co-products. Frontiers in Sustainable Food Systems, 5, 10.3389/fsufs.2021.779734.
  136. Sindhu S., Dahiya S., Siwach P., Panghal A. (2021). Adoption of sustainable business practices by entrepreneurs: Modelling the drivers. World Review of Entrepreneurship, Management and Sustainable Development, 17(6), 704-722. 10.1504/WREMSD.2021.118638.
  137. Sindhu S., Mor R.S. (2021). Modeling the enablers for branded content as a strategic marketing tool in the COVID-19 era. Systems, 9(3), 10.3390/systems9030064
  138. Singh D., Sillu D., Kumar A., Agnihotri S. (2021). Dual nanozyme characteristics of iron oxide nanoparticles alleviate salinity stress and promote the growth of an agroforestry tree: Eucalyptus tereticornis Sm. Environmental Science: Nano, 8(5), 1308-1325. 10.1039/d1en00040c.
  139. Singh H., Meghwal M., Prabhakar P.K. (2021). Cryogenic Freezing. Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set, 181-194. 10.1201/9781003163251-8.
  140. Singh L., Agarwal T. (2021). Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee. Food Chemistry, 364, 130440. 10.1016/j.foodchem.2021.130440.
  141. Singhal S., Kumar Y., Badgujar P.C. (2021). Effect of Hydrothermal Processing on Physico-chemical Properties and Antioxidant Activity of Edible Brown Seaweed Sargassum wightii. Journal of Aquatic Food Product Technology, 30(10), 1205-1217. 10.1080/10498850.2021.1987607.
  142. Sirohi R., Bhat M.I., Singh S., Verma V., Pandey A.K., Kant A., Gaur V.K., Tarafdar A., Singh A., Pandey A. (2021). Sustainable technologies for damaged grains utilisation. Biomass, Biofuels, Biochemicals: Circular Bioeconomy: Technologies for Biofuels and Biochemicals, 263-274, 10.1016/B978-0-323-89855-3.00012-1.
  143. Sirohi R., Pandey J.P., Goel R., Singh A., Lohani U.C., Kumar A. (2021). Two-Stage Enzymatic Hydrolysis for Fermentable Sugars Production from Damaged Wheat Grain Starch with Sequential Process Optimization and Reaction Kinetics. Starch/Staerke,7344593. 10.1002/star.202000082
  144. Sirohi R., Ummalyma S.B., Sagar N.A., Sharma P., Awasthi M.K., Badgujar P.C., Madhavan A., Rajasekharan R., Sindhu R., Sim S.J., Pandey A. (2021). Strategies and advances in the pretreatment of microalgal biomass. Journal of Biotechnology, 341, 63-75. 10.1016/j.jbiotec.2021.09.010.
  145. Sonawane A., Chauhan O.P., Semwal S.D., Semwal A.D. (2021). Drying characteristics and lycopene degradation kinetics of tomato soup. Chemical Data Collections, 35, 10.1016/j.cdc.2021.100757.
  146. Suhag R., Dhiman A., Thakur D., Kumar A., Upadhyay A. (2021). Physico-chemical and functional properties of microfluidized egg yolk. Journal of Food Engineering, 294, 10.1016/j.jfoodeng.2020.110416.
  147. Suri S., Singh A., Nema P.K. (2021). Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability. Food Science and Biotechnology, 30(13), 1601-1626. 10.1007/s10068-021-00984-y.
  148. Tarafdar A., Jothi N., Kaur B.P. (2021). Mathematical and artificial neural network modeling for vacuum drying kinetics of Moringa olifera leaves followed by determination of energy consumption and mass transfer parameters. Journal of Applied Research on Medicinal and Aromatic Plants, 24, 10.1016/j.jarmap.2021.100306.
  149. Tarafdar A., Kaur B.P. (2021). Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice. Journal of Food Quality, 2021, 10.1155/2021/3326302.
  150. Tarafdar A., Kaur B.P. (2021). Sedimentation rate of microfluidized sugarcane juice. LWT, 145, 111317. 10.1016/j.lwt.2021.111317.
  151. Tarafdar A., Kaur B.P., Pareek S. (2021). Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice. Food and Bioprocess Technology,14(7), 1375-1385. 10.1007/s11947-021-02651-w.
  152. Tarafdar A., Kumar Y., Kaur B.P., Badgujar P.C. (2021). High-pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality. Journal of Food Processing and Preservation, 45(5), 10.1111/jfpp.15428.
  153. Tarafdar A., Sirohi R., Negi T., Singh S., Badgujar P.C., Chandra Shahi N., Kumar S., Jun Sim S., Pandey A. (2021). Nanofluid research advances: Preparation, characteristics and applications in food processing. Food Research International, 150, 110751. 10.1016/j.foodres.2021.110751.
  154. Thangalakshmi S., Arora V.K., Kaur B.P., Malakar S. (2021). Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing. Journal of Food Processing and Preservation, 45(4), 10.1111/jfpp.15375.
  155. Thangalakshmi S., Arora V.K., Prithviraj V. (2021). A Comprehensive Assessment of 3D Food Printing: Technological and Processing Aspects. Journal of Biosystems Engineering, 46(3), 286-304. 10.1007/s42853-021-00106-w.
  156. Thangalakshmi S., Arora V.K. 2021. Assessment of Rice Flour and Jaggery as a Potential 3D Food Printer Cartridge. Lecture Notes in Mechanical Engineering, 487-498, 10.1007/978-981-15-9956-9_49.
  157. Trajkovska Petkoska A., Daniloski D., Kumar N., Pratibha, Broach A.T. (2021). Active Edible Packaging: A Sustainable Way to Deliver Functional Bioactive Compounds and Nutraceuticals. Environmental Footprints and Eco-Design of Products and Processes, 225-264, 10.1007/978-981-16-4609-6_9.
  158. Trajkovska Petkoska A., Daniloski D., Kumar N., Pratibha, Broach A.T. (2021). Biobased Materials as a Sustainable Potential for Edible Packaging. Environmental Footprints and Eco-Design of Products and Processes, 111-135, 10.1007/978-981-16-4609-6_5.
  159. Tyagi V., Saravanan C., Wang Y., Bhattacharya B. (2021). Solvent dependency of sorghum bran phytochemicals acting as potential antioxidants and antibacterial agents. Food Technology and Biotechnolog, 59(1), 31-43, 10.17113/ftb.
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  161. Verma K., Tarafdar A., Badgujar P.C. (2021). Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization. LWT, 135, 10.1016/j.lwt.2020.110269.
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  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.
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  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.
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  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