T. Swer, C. Mukhim, R. Sehrawat, and S.,"Applications of Freezing Technology in Fruits and Vegetables", Technological Interventions in Processing of Fruits and Vegetables, ch.7, pp.133-162, CRC, April 2018, 10.1201/9781315205762       Inbook

R. Sehrawat, P. K. Nema, P. Kumar, and A. Kumar,"Classification of Dried Milk Products", Novel Dairy Processing Technologies Techniques, Management, and Energy Conservation, ch.6, pp.159-176, CRC, May 2018       Inbook

A. Kumar, R. Sehrawat, T. Swer, and A. Upadhyay,"High Pressure Processing of Fruits and Vegetables", Technological Interventions in Processing of Fruits and Vegetables, ch.8, pp.165-184, CRC 2018, 10.1201/9781315205762       Inbook

O. A. Babar, N. B. Kardile, R. Sehrawat, and S. T. Gaikwad,"Use of Food Additives in Processing/Preservation of Fruits and Vegetables", Technological Interventions in Processing of Fruits and Vegetables, ch.13, pp.275-300, CRC, April 2018       Inbook

R. Sehrawat, P. S. Panesar, T. L. Swer, and A. Kumar,"Response Surface Methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation", Pigment & Resin Technology, vol.46, no.1, pp.14-20., Emerled 2017, 10.1108/PRT-08-2015-0077       Article

R. Sehrawat, P. S. Panesar, R. Panesar, and A. Kumar,"Biopigment produced by Monascus Purpureus MTCC 369 in submerged and solid state fermentation: A comparative study", Pigment & Resin Technology, vol.46, no.1, pp.425-432, Emerald 2017, 10.1108/PRT-10-2016-0095       Article

R. Sehrawat and P. Nema,"Drying of Mango Products", Processing and Drying of Tropical Fruits, ch.drying of mango products, pp.123-144., Singapore 2017       Inbook

R. Chavan, R. Sehrawat, P. Nema, and K. Sandeep,"High Pressure Processing of Dairy Products", Dairy Engineering Advanced Technologies and Their Applications, ch.6, pp.127-150, CRC, May 2017, 10.1201/9781315366210       Inbook

R. Sehrawat, P. K. Nema, and B. P. Kaur,"Effect of superheated steam drying on properties of foodstuffs and kinetic modeling", Innovative Food Science and Technology, vol.34, pp.285-301, Elsevier 2016, http://dx.doi.org/10.1016/j.ifset.2016.02.003       Article

S. Tewari, R. Sehrawat, P. K. Nema, and B. P. Kaur,"Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review", Journal of Food Biochemistry, vol.41, no.1, pp.1-10, Wiley 2016, 10.1111/jfbc.12319       Article