S. Manikpuri, A. Kheto, R. Sehrawat, and M. K. Gul,"How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour", Innovative Food Science & Emerging Technologies, vol.88, Elsevier 2023, 10.1016/j.ifset.2023.103422       Article

S. Sahoo, S. Padhi, R. Sehrawat, and W. Routray,"Microwave and atmospheric cold plasma aided debittering of giloy (Tinospora cordifolia Miers.) juice: Effect on bioactive compound content", Journal of Applied Research on Medicinal and Aromatic Plants, Elsevier 2023, 10.1016/j.jarmap.2023.100520       Article

A. Kheto, Y. Bist, A. Awana, S. Kaur, Y. Kumar, and R. Sehrawat,"Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research di", Food Chemistry Advances, Elsevier 2023, 10.1016/j.focha.2023.100443       Article

R. Sehrawat, A. S, P. Khatri, L. Kumar, A. Kumar, and A. S. Mujumdar,"Role of drying technology in probiotic encapsulation and impact on food safety", DRYING TECHNOLOGY, vol.40, no.8, pp.1562–1581, Taylor & Francis, January 2022, 10.1080/07373937.2022.2044844       Article

A. Patel, S. Thakre, N. B. Kardile, and R. Sehrawat,"Material Handling and Transportation Devices", Agro-Processing and Food Engineering, ch.3, pp.81-109, Springer, March 2022, 10.1007/978-981-16-7289-7_3       Inbook

P. Nema, R. Sehrawat, C. Ravichandran, B. P. Kaur, A. Kumar, and A. Tarfdar,"Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review", Journal of Food Quality, vol.5797843, pp.1-27, Wiley, August 2022, 10.1155/2022/5797843       Article

A. Kumar, R. Singh, R. Sehrawat, N. Kumar, and . Pratibha,"Probiotics", Advances in Food Chemistry, ch.14, pp.497-518, Springer, October 2022, 10.1007/978-981-19-4796-4_14       Inbook

R. Sehrawat, B. P. Kaur, P. Nema, S. Tewari, and L. Kumar,"Microbial inactivation by high pressure processing: principle, mechanism and factors responsible", Food Science and Biotechnology, vol.30, pp.19-35, Springer, January 2021, 10.1007/s10068-020-00831-6       Article

D. Kadian, A. Kumar, P. Badgujar, and R. Sehrawat,"Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise", Journal of Food Process Engineering, vol.44, no.4, pp.;e13661 (1-10), Wiley, February 2021, 10.1111/jfpe.13661       Article

M. Meena, P. Prajapati, C. Ravichandran, and R. Sehrawat,"Natamycin: a natural preservative for food applications—a review", Food Science and Biotechnology, vol.30, no.12, pp.1481-1496, Springer 2021, 10.1007/s10068-021-00981-1       Article