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Sudheer Kundukulanagara Pulissery, E. Shahanas, Prabha Vithu, Sankalpa Kallahalli Boregowda, Anjineyulu Kothakota & R. Pandiselvam. (2023) Optimization of Retort Processing Parameters for the Production of Ready-To-Serve Flavored Skimmed Coconut Milk. Journal of Culinary Science & Technology 0:0, pages 1-16.
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Wencheng Wang, Jinqing Wu, Jiali Zheng, Zhiliang Wu, Jinfeng Huang, Yibin Lu, Xiaoyan Peng & Liqing Huang. (2023) Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example. Frontiers in Microbiology 14.
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Sitesh Kumar, Sunil Pipliya & Prem Prakash Srivastav. (2022) Effect of cold plasma on different polyphenol compounds: A review. Journal of Food Process Engineering 46:1.
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Mizanur Rahman, Md. Shariful Hasan, Raihanul Islam, Rahmatuzzaman Rana, ASM Sayem, Md. Abdullah As Sad, Abdul Matin, António Raposo, Renata Puppin Zandonadi, Heesup Han, Antonio Ariza-Montes, Alejandro Vega-Muñoz & Atiqur Rahman Sunny. (2022) Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. International Journal of Environmental Research and Public Health 19:11, pages 6630.
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Luma Rossi Ribeiro & Marcelo Cristianini. (2021) Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. LWT 152, pages 112266.
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Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Tarek Gamal Abedelmaksoud, Salam A. Aboud, Laxmikant S. Badwaik, Lakshmanan G, Shaba Noore & Anubhav Pratap-Singh. (2021) Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice. Applied Sciences 11:6, pages 2842.
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Zina T. Alkanan, Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Dennis G. Watson & Anubhav Pratap-Singh. (2021) Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020. Applied Sciences 11:6, pages 2507.
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Davy Verheyen, Ozan Altin, Dagbjørn Skipnes, Ferruh Erdogdu, Torstein Skåra & Jan F. Van Impe. (2021) Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content. Food and Bioproducts Processing 125, pages 22-36.
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Maria C. Giannakourou, Eleni Gogou & Petros S. Taoukis. 2021. Engineering Principles of Unit Operations in Food Processing. Engineering Principles of Unit Operations in Food Processing
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Fernando Ascencio Salazar, Semanur Yildiz, Diana Leyva, Mayra Soto-Caballero, Jorge Welti-Chanes, Pratap Singh Anubhav, María Lavilla & Zamantha Escobedo-Avellaneda. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
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Ronit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh & Anubhav Pratap Singh. (2020) Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview. Applied Sciences 10:10, pages 3606.
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Anubhav Pratap Singh, Ronit Mandal, Maryam Shojaei, Anika Singh, Przemysław Łukasz Kowalczewski, Marta Ligaj, Jarosław Pawlicz & Maciej Jarzębski. (2020) Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source. Sustainability 12:9, pages 3660.
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Ronit Mandal, Anika Singh & Anubhav Pratap Singh. (2018) Recent developments in cold plasma decontamination technology in the food industry. Trends in Food Science & Technology 80, pages 93-103.
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Anubhav Pratap Singh, Philip Pui-Li Yen, Hosahalli S Ramaswamy & Anika Singh. (2018) Recent advances in agitation thermal processing. Current Opinion in Food Science 23, pages 90-96.
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Allison M. Pollock, Anubhav Pratap Singh, Hosahalli S. Ramaswamy & Michael O. Ngadi. (2017) Pulsed light destruction kinetics of L. monocytogenes. LWT 84, pages 114-121.
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Anubhav Pratap Singh, Anika Singh & Hosahalli S. Ramaswamy. (2017) Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing. International Journal of Food Engineering 13:4.
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Jia You, Anubhav Pratap Singh, Anika Singh & Hosahalli S. Ramaswamy. (2016) Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing. International Journal of Food Engineering 12:5, pages 491-500.
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