2024

International

• Ankita S, Diksha G, Prasad R, Cheenam B, Sezai E and Jyoti S. Vitamin D: Deficiency, prevalence and recommendations. Vitamin D: Food Fortification and Microencapsulation, Royal Society of Chemistry 2024

2022

National

• Sharma C, Rasane P, Kaur S, Singh J, Kaur D, Dhawan K,Gurumayum S, Kumar A, Kaur N. Post-Harvest Preservation of Whole Kinnow Fruit Using Betel Leaf Extract Coating. Proc Natl Acad Sci India Sect B Biol Sci .2022;92(4):843-852

2021

National

• Pathania S, Bhatia C, Tiwari B. Food Formulation and Product Development. IFST Advances in Food Science Food Formulation, Novel Ingredients and Processing Techniques 2021

• Gurumayun S, Senapati S, Rasane P, Dhawan K, Kaur S, Singh J, Kaur D. Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health. Biotechnical Processing in the Food Industry. Apple Academic Press 2021;237-268

• Kaur D, Rasane P, Dhawan K, Singh J, Kaur S, Gurumayum S, Sandhu K, Kumar A, Gat Y. 2021. Rice bean (Vigna umbellata) based ready‐to‐eat geriatric premix: Optimization and analysis. J. Food Process. Preserv. 2021;45(12):p.e16075.

2020

National

• Singh J, Rasane P, Kaur S, Kumar V, Dhawan K, Mahato DK, Malhotra S, Sarma C, Kaur D, Bhattacharya J. Nutritional Interventions and Considerations for the development of low calorie or sugar free foods. Curr. Diabetes Rev. 2020;16(4):301-312.

• Kaur D, Dhawan K, Rasane P, Singh J, Kaur S, Gurumayum S, Singhal S, Mehta CM, Kumar V. Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna Umbellata). Acta Universitatis Cinbinesis, Series E: Food Tech.2020:24(1).

• Rasane P, Sharma N, Fatma S, Kaur S, Jha A, Kaur D, Singh J. Ultra-high Temperature (UHT) Processing: Technological Significance and Updates. Curr Nutr Food Sci. 2020;16(8):1183-1195.

• Singhal S, Rasane P, Singh J, Kaur S, Kumar V, Dhawan K, Gurumayum S, Kaur N, Gupta N, Kaur D. Effect of processing on vital chemical components of button mushroom. J. Food Process Eng. 2020;43(1):p.e13229.

• Sharma P, Sharma A, Rasane P, Dey A, Choudhury A, Singh J, Kaur S, Dhawan K, Kaur, D. Optimization of a process for microgreen and fruit-based functional beverage. An. da Acad. Bras. de Ciênc. 2020;92.

• Kumbhar P, Rasane P, Rai I, Kaur D, Dhawan K. Kumar A. Recent applications of computer aided design (CAD) in food processing. Indian Food Industry Mag.2020;2(3)

2019

International

• Bhatia C, Parihar L. Effects of Sunflower Seeds on Cholesterol and Triglycerides Levels in Patients with Dyslipidemia. Int J Bio Med Res.2019;10(2):6720-6723

National

• Kailey R, Dhawan K, Rasane P, Singh J, Kaur S, Singh BP, Kaur N, Kaur D. Utilization of Foeniculum vulgare in herbal candy preparation and analysing its effect on the physico-chemical and sensory properties. Curr Sci. 2019; (00113891).

• Kaur D, Rasane P, Singh J, Kaur S, Kumar V, Mahato DK, Dey A, Dhawan K, Kumar S. Nutritional interventions for elderly and considerations for the development of geriatric foods.  Curr Aging Sci. 2019; 12 (1): 15-27

• Bhatia C, Parihar L. Effects of Sunflower Seeds on Cholesterol and Low-Density Lipoprotein Levels in Patients with Dyslipidemia. Asian J Pharm Clin Res.2019;12(3)