L. Kumar, Y. Kong, and R. Sehrawat,"Oat proteins: A perspective on functional properties", LWT - Food Science and Technology, vol.152, pp.112307, Elsevier, August 2021, 10.1016/j.lwt.2021.112307       Article

A. Kumar, A. Dhiman, R. Suhag, R. Sehrawat, A. Upadhyay, and D. J. Mcclements,"Comprehensive review on potential applications of microfluidization in food processing", Food Sci Biotechnol, vol.31, pp.17-36, Springer, November 2021, 10.1007/s10068-021-01010-x       Article

H. K. Sandhu, R. Sehrawat, A. Kumar, and P. Nema,"Overview of food industry and role of innovation in food industry", Emerging Technologies in Food Science, ch.1, pp.1-10, Springer 2020, 10.1007/978-981-15-2556-8_1       Inbook

R. Sehrawat, A. Chandra, P. K. Nema, and V. K. Arora,"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, vol.100, no.3, pp.381-386, Springer 2019, 10.1007/s40030-019-00371-1       Article

A. Kumar, R. Sehrawat, and D. C. Saxena,"Development of pakoda using semi-automatic pakoda-making machine: thermal, rheological, physicochemical and sensory properties", Journal of The Institution of Engineers (India): Series A, vol.100, pp.593-599, Springer 2019, 10.1007/s40030-019-00385-9       Article

A. Kumar, P. Badgujar, V. Mishra, R. Sehrawat, O. Babar,, and A. Upadhyay,"Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk,", LWT, vol.116, Elsevier 2019, 10.1016/j.lwt.2019.108523       Article

R. Sehrawat, H. W. Xiao, S. V. Jangam, and A. S. Mujumdar,"Food Security: Impact of Climate Change and Technology", none, E-book 2019       EditedBook

R. Sehrawat, P. Nema, and B. P. Kaur,"Quality evaluation and drying characteristics of mango cubes dried using low pressure superheated steam vacuum drying and hot air drying methods", LWT - Food, Science, and Technology, vol.92, pp.548-555, Elsevier 2018, 10.1016/j.lwt.2018.03.012       Article

R. Sehrawat and P. Nema,"Low Pressure superheated steam drying of onion slices: kinetics and quality", Journal of Food Science and Technology, vol.55, no.10, pp.4311-4320, Springer 2018, 10.1007/s13197-018-3379-4       Article

T. Swer, K. Chauhan, P. Paul, C. Mukhim, K. Bashir, and R. Sehrawat,"Production and optimization of anthocyanin-rich food colorant extracted from prunus nepalensis L. (Sohiong)", Pigment & Resin Technology, vol.47, no.6, pp.453-463, Emerald 2018, 10.1108/PRT-04-2018-0040       Article