A. Patra, A. S, and R. C. Pradhan,"Microwave-assisted extraction of bioactive compounds from cashew apple (Anacardium occidenatale L.) bagasse: modeling and optimization of the process using response surface methodology", Journal of Food Measurement and Characterization, Springer, July 2021, 10.1007/s11694-021-01042-1       Article

A. Gaurav, D. Nath, R. I. Barbhuiya, and R. C. Pradhan,"Physical characterization and mass modeling of traditionally Popped Makhana (Euryale feroz Salisbury) variety Sabour-I Makhana", Journal of Food Process Engineering, pp.e13927, Wiley, October 2021, View Details       Article

V. Kambhampati, S. Mishra, and R. C. Pradhan,"Characterization of Spray Dried Probiotic Sohiong Fruit Powder with Lactobacillus Plantarum", LWT-Food Science and Technology, vol.117, no.108699, pp.1-8, Elsevier 2020, 10.1016/j.lwt.2019.108699       Article

S. S. Pathak, R. C. Pradhan, and S. Mishra,"Mass modeling of belleric myrobalan and its physical characterization in relation to post-harvest processing and machine designing", Journal of Food Science and Technology, vol.57, no.4, pp.1290–1300, Springer 2020, 10.1007/s13197-019-04162-1       Article

D. Pradhan, A. S, and R. C. Pradhan,"Optimization of pectinase assisted extraction of Chironji (Buchanania Lanzan) fruit juice using response surface methodology and artificial neural network", International Journal of Fruit Science, Taylor & Francis 2020, 10.1080/15538362.2020.1734895       Article

D. Pradhan and R. C. Pradhan,"Integration of artificial neural network with genetic algorithm for an optimum performance of a Chironji (Buchanania lanzan) nut decorticator", International Journal of Postharvest Technology and Innovation, Inderscience Publishers, February 2020       Article

A. D. Sonawane, S. S. Pathak, and R. C. Pradhan,"Physical, thermal, and mechanical properties of bael fruit", Journal of Food Process Engineering, John Wiley & Sons, February 2020, 10.1111/jfpe.13393       Article

A. S, R. C. Pradhan, M. Aflah, and S. Mishra,"Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology", Journal of Food Process Engineering, vol.43, no.10, pp.e13499, John Wiley & Sons 2020, 10.1111/jfpe.13499       Article

D. Pradhan and R. C. Pradhan,"Optimization of process parameters using a hybrid intelligent system model and evaluation of physicochemical properties of microwave roasted Chironji (Buchanania lanzan) kernels", Journal of Food Measurement and Characterization, vol.14, pp.2956-2965, Springer, July 2020, 10.1007/s11694-020-00537-7       Article

A. D. Sonawane, S. S. Pathak, and R. C. Pradhan,"Optimization of a Process for the Enzymatic Extraction of Nutrient Enriched Bael Fruit Juice Using Artificial Neural Network (ANN) and Response Surface Methodology (RSM)", Journal: International Journal of Fruit Science, Taylor & Francis, October 2020, 10.1080/15538362.2020.1834898       Article