A. Patra, A. P. Venugopal, R. Pandiselvam, P. P. Sutar, and G. Jeevarathinam,"Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods", Food Control, Elsevier, July 2022, https://doi.org/10.1016/j.foodcont.2022.109268       Article

A. Patra, A. P. Venugopal, P. P. Sutar, N. S. Pandian, and . Pandiselvam,"Evaluation of Effect of Vacuum Frying on Textural Properties of Food Products", Food Research International, Elsevier, October 2022, https://doi.org/10.1016/j.foodres.2022.112074       Article

A. Bhanja, P. P. Sutar, and M. Mishra,"Inulin-A polysaccharide: Review on its functional and prebiotic efficacy", Journal of Food Biochemistry, vol.46, no.12, Wiley, December 2022, 10.1111/jfbc.14386       Article

S. S. Shirkole and P. P. Sutar,"Special issue for the 10th Asia Pacific Drying Conference (ADC 2019)", Drying Technology, vol.39, no.3, pp.283, February 2021, 10.1080/07373937.2021.1877038       Misc

A. E. Kate and P. P. Sutar,"Effluent free infrared radiation assisted dry-peeling of ginger rhizome: A feasibility and quality attributes", Journal of Food Science, vol.85, no.2, pp.432-441, John Wiley & Sons, February 2020, 10.1111/1750-3841.15009       Article

Hui. Wang, X. M. Fang, P. P. Sutar, J. S. Meng, Jun. Wang, X. L. Yu, and H. W. Xiao,"Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure", Food Chemistry, vol.338, pp.117799, Elsevier 2020, 10.1016/j.foodchem.2020.127799       Article

Li. Z. Deng, P. P. Sutar, A. Mujumdar, Y. Tao, Z. Pan, Yan. H. Liu, and H. W. Xiao,"Thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods", Annual Review of Food Science and Technology, vol.12, Annual Reviews 2020, 10.1146/annurev-food-062220-112934       Article

S. S. Shirkole, A. S. Mujumdar, R. Jayabalan, and P. P. Sutar,"Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics", Food Chemistry, vol.338, pp.128012, Elsevier 2020, 10.1016/j.foodchem.2020.128012       Article

G. Behera and P. P. Sutar,"Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies", Drying Technology, vol.39, no.7, pp.965-981, Taylor and Francis, April 2020, 10.1080/07373937.2020.1741605       Article

S. Kar, A. S. Mujumdar, and P. P. Sutar,"Aspergillus niger inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder", Drying Technology: An International Journal, vol.37, no.12, pp.1528-1540, Taylor & Francis, August 2019, 10.1080/07373937.2018.1517777       Article