N. A, P. Singha, and S. K. Singh,"Effect of hydrodynamic cavitation and drying technique on moisture sorption isotherm and structural properties of egg white protein hydrolysate powder", Food and Bioprocess Technology, vol.18, pp.2296–2313, Springer Nature 2025, 10.1007/s11947-024-03570-2       Article

Tej. B. Singh, R. Kaushik, R. Sasikumar, V. Kambhampati, P. Singha, and S. K. Singh,"Development and characterization of multi-millet extruded food snack", Cereal Research Communications, vol.53, pp.1595–1609, Springer Nature 2025, 10.1007/s42976-024-00616-1       Article

D. R. Dash, S. K. Singh, and P. Singha,"Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties", Food Chemistry Advances, vol.6, Elsevier B.V. 2025, 10.1016/j.focha.2025.100911       Article

N. R, S. K. Singh, and P. Singha,"Sustainable valorization of jojoba oilcake: pressing method-dependent protein stability and functionality for food applications", Biomass and Bioenergy, vol.194, Elsevier B.V. 2025, 10.1016/j.biombioe.2025.107660       Article

R. Goyal, P. Singha, and S. K. Singh,"Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder", Food Chemistry, vol.477, Elsevier B.V. 2025, 10.1016/j.foodchem.2025.143502       Article

D. R. Dash, S. K. Singh, and P. Singha,"3D printing technology for production of legumes and vegetables-based ready-to-eat snacks", Ready-to-Eat Snacks: Emerging Technologies for Production and Safety, ch.9, pp.29, Apple Academic Press, May 2025, 10.1201/9781003570127-9       Inbook

S. Shekhar, S. K. Singh, and P. Singha,"Application of emerging technologies for preservation of ready-to-eat snacks", Ready-to-Eat Snacks: Emerging Technologies for Production and Safety, ch.13, pp.35, Apple Academic Press, May 2025, 10.1201/9781003570127-13       Inbook

. Rahul, S. K. Singh, and P. Singha,"Hot-extrusion technology for the production of millet-based ready-to-eat snacks", Ready-to-Eat Snacks: Emerging Technologies for Production and Safety, ch.7, pp.37, Apple Academic Press, May 2025, 10.1201/9781003570127-7       Inbook

G. P. Madhukar, A. Das, P. Singha, and S. K. Singh,"Biofuel from biomass", Agricultural and Forest Biomass Waste for Biorefineries, ch.9, vol.86, pp.232 - 264, Royal Society of Chemistry, green chemistry , March 2025, 10.1039/9781837676071-00232       Inbook

G. P. Madhukar, P. Singha, and S. K. Singh,"Advanced machine learning techniques for hyacinth bean identification using infrared spectroscopy and computer vision", Sustainable Food Technology, vol.3, pp.725-742, The Royal Society of Chemistry 2025, 10.1039/D5FB00011D       Article