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, . Abdullah, 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, Taylor & Francis, June 2022, 10.1080/07373937.2022.2044844       Article

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

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