All Publications

D. R. Dash, N. A, S. K. Singh, and P. Singha,"Sustainable Food Processing Technologies", Future Crops and Processing Technologies for Sustainability and Nutritional Security, ch.1, pp.3-21, CRC Press 2024, View Details       Inbook

R. Goyal, Het. P. Bhadania, S. K. Singh, and P. Singha,"Off-flavor absorbents in active food packaging", Smart Food Packaging Systems: Innovations and Technology Applications, ch.8, pp.195-217, John Wiley & Sons, October 2024, 10.1002/9781394189595.ch8       Inbook

N. A, P. Singha, and S. K. Singh,"Recent application of protein hydrolysates in food texture modification", Critical Reviews in Food Science and Nutrition, vol.63, no.30, pp.10412-10443, Taylor & Francis Group 2023, 10.1080/10408398.2022.2081665       Article

S. Shekhar, P. Prakash, P. Singha, K. Prasad, and S. K. Singh,"Modeling and optimization of ultrasound-assisted extraction of bioactive compounds from allium sativum leaves using response surface methodology and artificial neural network coupled with genetic algorithm", Foods, vol.12, no.9, pp.1-21, MDPI, May 2023, 10.3390/foods12091925       Article

N. A, P. Singha, and S. K. Singh,"Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates", Food Hydrocolloids for Health, vol.4, pp.100153, Elsevier B.V. 2023, 10.1016/j.fhfh.2023.100153       Article

H. Rostamabadi, M. Nowacka, R. Colussi, S. F. Frasson, I. Demirkesen, B. Mert, P. Singha, S. K. Singh, and S. R. Falsafi,"Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid", Trends in Food Science & Technology, vol.141, pp.104208, Elsevier B.V. 2023, 10.1016/j.tifs.2023.104208       Article

S. Shekhar, P. Prakash, S. Shekhar, S. K. Singh, and K. Prasad,"Ultrasound-assisted green synthesis of silver nanoparticles from Allium sativum, its characterization, antimicrobial capabilities and thermo-plasmonic studies", Journal of Physics: Conference Series, vol.2663, pp.012020, IOP Publishing Ltd. 2023, 10.1088/1742-6596/2663/1/012020       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds", Exploration of Foods and Foodomics, vol.1, pp.272–287, Open Exploration Publishing Inc. 2023, 10.37349/eff.2023.00021       Article

R. I. Barbhuiya, P. Singha, and S. K. Singh,"Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste", Food Chemistry, vol.385, pp.132602, Elsevier 2022, 10.1016/j.foodchem.2022.132602       Article

M. Pavani, P. Singha, D. R. Dash, N. A, and S. K. Singh,"Novel encapsulation approaches for phytosterols and their importance in food products: A review", Journal of Food Process Engineering, vol.45, no.8, pp.e14041, John Wiley & Sons, Inc. 2022, 10.1111/jfpe.14041       Article