M. Xu, A. Samuel, Niu. Xiao-Xiao, W. Qing-Hui, V. S. K, W. Haiou, D. Li-Zhen, P. P. Sutar, and X. Hong-Wei,"Bioactive compounds and health functions of plums: current status and future opportunities", Food Reviews International, vol.41, no.5, pp.1360–1389, Taylor and Francis 2024, 10.1080/87559129.2024.2442666       Article

M. Xu, S. A. Okaiyeto, X. Niu, Q. Wang, S. Vidyarthi, H. Wang, L. Deng, P. P. Sutar, and X. Hong-Wei,"Bioactive compounds and health functions of plums: current status and future opportunities", Food Reviews International, vol.41, no.5, pp.1360–1389, Taylor and Francis, December 2024, 10.1080/87559129.2024.2442666       Article

C. Leishangthem, A. S. Mujumdar, X. H. Wei, and P. P. Sutar,"Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non-thermal sterilization approaches", Comprehensive Review in Food Science and Technology, vol.24, no.1, pp.e70056, Wiley, October 2024, 10.1111/1541-4337.70056       Article

. Durgawati, B. P, and P. P. Sutar,"Development of a novel non-water infrared refractance window drying method for Malabar spinach: Optimization of process parameters using drying kinetics, mass transfer, and powder characterization", Drying Technology, vol.41, no.10, pp.1620-1635, Taylor & Francis 2023, 10.1080/07373937.2023.2169865       Article

P. Sharma, H. Xiao, Qi. Zhang, and P. P. Sutar,"Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum)", Journal of Food Engineering, vol.343, Elsevier, April 2023, https://doi.org/10.1016/j.jfoodeng.2022.111373       Article

D. S and P. P. Sutar,"Development of effluent-free dry-peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance", Journal of Food Science, vol.88, no.4, pp.1506-1522, WIley, February 2023, https://doi.org/10.1111/1750-3841.16482       Article

J. Zhang, X. Chen, S. Zielinska, P. P. Sutar, S. Li, L. Deng, Hui. Wang, Y. Chen, and H. Xiao,"An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment", Innovative Food Science & Emerging Technologies, Elsevier, July 2023, https://doi.org/10.1016/j.ifset.2023.103368       Article

P. Sharma, P. P. Sutar, H. Xiao, and Qi. Zhang,"The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations: a review", Journal of Future Foods, Elsevier, June 2023, https://doi.org/10.1016/j.jfutfo.2022.12.004       Article

D. S and P. P. Sutar,"Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review", Critical Reviews in Food Science and Nutrition, Taylor and Francis, July 2023, https://doi.org/10.1080/10408398.2023.2227899       Article

Y. Zhou, S. Vidyarthi, P. P. Sutar, B. Ha, Q. Wang, F. He, M. Xu, W. Zhang, and H. Xiao,"Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives", Food Chemistry: X, vol.20, no.101028, Elsevier, December 2023, https://doi.org/10.1016/j.fochx.2023.101028       Article