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

R. E. J, S. K. Singh, S. Chakraborty, and M. Dwivedi,"Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances", Food Research International, vol.126, Elsevier, December 2019, 10.1016/j.foodres.2019.108654       Article

S. K. Singh, P. Singha, and K. Muthukumarappan,"Viscosity modelling of aquafeed dough in a single screw extruder", in ASABE - Annual International Meeting, Boston, MA, USA, American Society of Agricultural and Biological Engineers 2019       Inproceedings

P. Singha, S. K. Singh, and K. Muthukumarappan,"Twin screw extrusion processing of snacks containing soy flour and apple pomace", in ASABE - Annual International Meeting, Boston, MA, USA, American Society of Agricultural and Biological Engineers, July 2019       Inproceedings

M. Dwivedi and S. K. Singh,"Development of online quality control of fermentation process during leaving of dough using FT-NIR and E-Nose", in 2019 Annual International Meeting - ASABE, American Society of Agricultural and Biological Engineers, Boston Marriott Copley Place, 110 Huntington Ave, Boston, Massachusetts 02116, 07-10 July, 2019, July 2019       Inproceedings

P. Singha, S. K. Singh, K. Muthukumarappan, and P. Krishnan,"Physicochemical and nutritional properties of extrudates from food grade distiller’s dried grains, garbanzo flour and corn grits", Food Science and Nutrition, Wiley 2018, 10.1002/fsn3.769       Article