| Effect of superheated steam drying on properties of foodstuffs and kinetic modeling R Sehrawat, PK Nema, BP Kaur Innovative food science & emerging technologies 34, 285-301, 2016 | 123 | 2016 |
| Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods R Sehrawat, PK Nema, BP Kaur Lwt 92, 548-555, 2018 | 109 | 2018 |
| Pearl millet processing: a review S Rani, R Singh, R Sehrawat, BP Kaur, A Upadhyay Nutrition & Food Science 48 (1), 30-44, 2018 | 80 | 2018 |
| Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review S Tewari, R Sehrawat, PK Nema, BP Kaur Journal of Food Biochemistry 41 (1), e12319, 2017 | 72 | 2017 |
| Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit R Sehrawat, PK Nema Journal of food science and technology 55, 4311-4320, 2018 | 30 | 2018 |
| Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid … R Sehrawat, PS Panesar, TL Swer, A Kumar Pigment & Resin Technology 46 (1), 14-20, 2017 | 20 | 2017 |
| Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk A Kumar, PC Badgujar, V Mishra, R Sehrawat, OA Babar, A Upadhyay LWT 116, 108523, 2019 | 19 | 2019 |
| Milk: Processing of milk RS Chavan, R Sehrawat, V Mishra, S Bhatt Academic Press, 2016 | 17 | 2016 |
| Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study R Sehrawat, PS Panesar, R Panesar, A Kumar Pigment & Resin Technology 46 (6), 425-432, 2017 | 15 | 2017 |
| Technological interventions in the processing of fruits and vegetables R Sehrawat, KA Khan, MR Goyal, PK Paul CRC Press, 2018 | 12 | 2018 |
| Drying of fruits and vegetables in a developed multimode drying unit and comparison with commercially available systems R Sehrawat, A Chandra, PK Nema, VK Arora Journal of The Institution of Engineers (India): Series A 100, 381-386, 2019 | 11 | 2019 |
| Refractance window drying: An innovative drying technique for heat sensitive product SV Karadbhajne, VM Thakare, NB Kardile, SM Thakre Int J Recent Technol Eng 8 (4), 1765-1771, 2019 | 11 | 2019 |
| Quality evaluation of onion slices dried using low pressure superheated steam and vacuum drying R Sehrawat, PK Nema, P Chandra Journal of Agricultural Engineering 54 (3), 32-39, 2017 | 8 | 2017 |
| Comparative semi‐empirical modeling and physico‐functional analysis of hot‐air and vacuum dried puran powder NB Kardile, PK Nema, BP Kaur, SM Thakre Journal of food process engineering 43 (1), e13137, 2020 | 7 | 2020 |
| Trends in drying of fruits and vegetables R Sehrawat, OA Babar, A Kumar, PK Nema Technological interventions in the processing of fruits and vegetables, 109-132, 2018 | 7 | 2018 |
| Physiochemical and sensory analysis of noodles fortified with cowpea and pomegranate peel powder AV Thorat, NB Kardile, RP Wagh International Journal of Chemical Studies 6 (4), 3051-4, 2018 | 7 | 2018 |
| Thermal degradation kinetics of total carotenoid and colour of mixed juice NB Kardile, V Nanda, S Thakre Agricultural Research 9, 400-409, 2020 | 6 | 2020 |
| Overview of Food Industry and Role of Innovation in Food Industry HK Sandhu, R Sehrawat, A Kumar, PK Nema Emerging Technologies in Food Science: Focus on the Developing World, 3-14, 2020 | 5 | 2020 |
| A comparative study of suitability of low-Density polyethylene and coextruded laminate pouches for storage stability and shelf life prediction of instant Puran Powder NB Kardile, PK Nema, BP Kaur, SM Thakre Journal of Packaging Technology and Research 3, 223-233, 2019 | 5 | 2019 |
| Fuzzy logic augmentation to sensory evaluation of Puran: An Indian traditional foodstuff NB Kardile, PK Nema, BP Kaur, SM Thakre Pharm Innov 7, 69-74, 2018 | 4 | 2018 |
