D. R. Dash, S. K. Singh, and P. Singha,"Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties", Food Chemistry Advances, Elsevier, February 2025, 10.1016/j.focha.2025.100911       Article

N. R, S. K. Singh, and P. Singha,"Sustainable valorization of jojoba oilcake: pressing method-dependent protein stability and functionality for food applications", Biomass and Bioenergy, Elsevier, March 2025, 10.1016/j.biombioe.2025.107660       Article

R. Goyal, P. Singha, and S. K. Singh,"Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder", Food Chemistry, Elsevier, February 2025, 10.1016/j.foodchem.2025.143502       Article

D. R. Dash, S. K. Singh, and P. Singha,"3D printing technology for production of legumes and vegetables-based ready-to-eat snacks", Ready-to-Eat Snacks: Emerging Technologies for Production and Safety, ch.9, pp.29, Apple Academic Press, May 2025, 10.1201/9781003570127-9       Inbook

G. P. Madhukar, A. Das, P. Singha, and S. K. Singh,"Biofuel from biomass", Agricultural and Forest Biomass Waste for Biorefineries, ch.9, vol.86, pp.232 - 264, Royal Society of Chemistry, green chemistry , March 2025, 10.1039/9781837676071-00232       Inbook

G. P. Madhukar, P. Singha, and S. K. Singh,"Advanced machine learning techniques for hyacinth bean identification using infrared spectroscopy and computer vision", Sustainable Food Technology, The Royal Society of Chemistry 2025, 10.1039/D5FB00011D       Article

D. R. Dash, S. K. Singh, and P. Singha,"Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review", Critical Reviews in Food Science and Nutrition, vol.64, no.10, pp.3151–3166, Taylor and Francis 2024, 10.1080/10408398.2022.2130161       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Impact of Extrusion Processing on Bioactive Compound Enriched Plant-Based Extrudates: A Comprehensive Study and Optimization Using RSM and ANN-GA", Future Foods, vol.9, pp.100286, Elsevier B.V. 2024, 10.1016/j.fufo.2023.100286       Article

D. R. Dash, S. K. Singh, and P. Singha,"Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature", International Journal of Biological Macromolecules, vol.263, pp.130120, Elsevier B.V. 2024, 10.1016/j.ijbiomac.2024.130120       Article

R. Goyal, P. Singha, and S. K. Singh,"Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects", Trends in Food Science & Technology, vol.146, Elsevier Ltd. 2024, 10.1016/j.tifs.2024.104377       Article