R. Sehrawat, A. S, P. Khatri, L. Kumar, A. Kumar, and A. S. Mujumdar,"Role of drying technology in probiotic encapsulation and impact on food safety", DRYING TECHNOLOGY, vol.40, no.8, pp.1562–1581, Taylor & Francis, January 2022, 10.1080/07373937.2022.2044844       Article

A. Patel, S. Thakre, N. B. Kardile, and R. Sehrawat,"Material Handling and Transportation Devices", Agro-Processing and Food Engineering, ch.3, pp.81-109, Springer, March 2022, 10.1007/978-981-16-7289-7_3       Inbook

P. Nema, R. Sehrawat, C. Ravichandran, B. P. Kaur, A. Kumar, and A. Tarfdar,"Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review", Journal of Food Quality, vol.5797843, pp.1-27, Wiley, August 2022, 10.1155/2022/5797843       Article

A. Kumar, R. Singh, R. Sehrawat, N. Kumar, and . Pratibha,"Probiotics", Advances in Food Chemistry, ch.14, pp.497-518, Springer, October 2022, 10.1007/978-981-19-4796-4_14       Inbook

R. Sehrawat, B. P. Kaur, P. Nema, S. Tewari, and L. Kumar,"Microbial inactivation by high pressure processing: principle, mechanism and factors responsible", Food Science and Biotechnology, vol.30, pp.19-35, Springer, January 2021, 10.1007/s10068-020-00831-6       Article

D. Kadian, A. Kumar, P. Badgujar, and R. Sehrawat,"Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise", Journal of Food Process Engineering, vol.44, no.4, pp.;e13661 (1-10), Wiley, February 2021, 10.1111/jfpe.13661       Article

M. Meena, P. Prajapati, C. Ravichandran, and R. Sehrawat,"Natamycin: a natural preservative for food applications—a review", Food Science and Biotechnology, vol.30, no.12, pp.1481-1496, Springer 2021, 10.1007/s10068-021-00981-1       Article

L. Kumar, Y. Kong, and R. Sehrawat,"Oat proteins: A perspective on functional properties", LWT - Food Science and Technology, vol.152, pp.112307, Elsevier, August 2021, 10.1016/j.lwt.2021.112307       Article

A. Kumar, A. Dhiman, R. Suhag, R. Sehrawat, A. Upadhyay, and D. J. Mcclements,"Comprehensive review on potential applications of microfluidization in food processing", Food Sci Biotechnol, vol.31, pp.17-36, Springer, November 2021, 10.1007/s10068-021-01010-x       Article

H. K. Sandhu, R. Sehrawat, A. Kumar, and P. Nema,"Overview of food industry and role of innovation in food industry", Emerging Technologies in Food Science, ch.1, pp.1-10, Springer 2020, 10.1007/978-981-15-2556-8_1       Inbook