N. A, P., A. P. Venugopal, S. K. Singh, M. K. Gul, and A. Kothakota,"Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- A review", Food Control, vol.130, pp.108338, Elsevier 2021, 10.1016/j.foodcont.2021.108338 Article
R. I. Barbhuiya, P. Singha, and S. K. Singh,"A comprehensive review on impact of non-thermal processing on the structural changes of food components", Food Research International, vol.149, pp.110647, Elsevier 2021, 10.1016/j.foodres.2021.110647 Article
R. I. Barbhuiya, D. Nath, S. K. Singh, and M. Dwivedi,"Mass modeling of Indian coffee plum (Flacourtia Jangomas) fruit with its physicochemical properties", International Journal of Fruit Science, Taylor & Francis, June 2020, 10.1080/15538362.2020.1775161 Article
D. Nath, R. I. Barbhuiya, S. K. Singh, and M. Dwivedi,"Rheological properties of Indian coffee plum (Flacourtia jangomas) pulp in steady and dynamic shear at different temperatures", International Journal of Fruit Science, Taylor and Francis, December 2020, 10.1080/15538362.2020.1859042 Article
P. Singha, S. K. Singh, and K. Muthukumarappan,"Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits", Journal of Food Process Engineering, pp.e13046, Wiley 2019, 10.1111/jfpe.13046 Article
S. K. Singh, P. Singha, and K. Muthukumarappan,"Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology", Animal Feed Science and Technology, vol.254, Elsevier 2019, 10.1016/j.anifeedsci.2019.06.001 Article
N. A, P. Singha, M. Dwivedi, and S. K. Singh,"Hydrodynamic cavitation and its application in food and beverage industry: A review", Journal of Food Process Engineering, pp.e13144, Wiley 2019, 10.1111/jfpe.13144 Article
R. E. J, S. K. Singh, and M. Dwivedi,"Process analytical technology for bakery industry: A review", Journal of Food Process Engineering, pp.e13143, Wiley, June 2019, 10.1111/jfpe.13143 Article
S. K. Singh, P. Singha, and M. Dwivedi,"Evaluation of extrudates from sorghum-grape pomace blends by extrusion processing", in IFT Annual Meeting & Food Expo. New Orleans, LA, USA, June 2-5 2019 Inproceedings
P. Singha, S. K. Singh, K. Muthukumarappan, and P. Krishnan,"Textural properties and sensory study of garbanzo and corn-based extrudates containing food grade distiller’s dried grains", in IFT Annual Meeting & Food Expo. New Orleans, LA, USA, June 2-5, Institute of Food Technologists, USA 2019 Inproceedings