D. Pradhan, M. Hoque, S. K. Singh, and M. Dwivedi,"Application of D-Optimal mixture design and artificial neural network in optimizing the composition of flours for preparation of gluten-free bread: optimization of ingredient", Journal of microbiology, biotechnology and food sciences, April 2021, 10.15414/jmbfs.3294       Article

N. A, P., A. P. Venugopal, S. K. Singh, M. K. Gul, and A. Kothakota,"Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- A review", Food Control, vol.130, pp.108338, Elsevier 2021, 10.1016/j.foodcont.2021.108338       Article

R. I. Barbhuiya, P. Singha, and S. K. Singh,"A comprehensive review on impact of non-thermal processing on the structural changes of food components", Food Research International, vol.149, pp.110647, Elsevier 2021, 10.1016/j.foodres.2021.110647       Article

R. I. Barbhuiya, D. Nath, S. K. Singh, and M. Dwivedi,"Mass modeling of Indian coffee plum (Flacourtia Jangomas) fruit with its physicochemical properties", International Journal of Fruit Science, Taylor & Francis, June 2020, 10.1080/15538362.2020.1775161       Article

D. Nath, R. I. Barbhuiya, S. K. Singh, and M. Dwivedi,"Rheological properties of Indian coffee plum (Flacourtia jangomas) pulp in steady and dynamic shear at different temperatures", International Journal of Fruit Science, Taylor and Francis, December 2020, 10.1080/15538362.2020.1859042       Article

P. Singha, S. K. Singh, and K. Muthukumarappan,"Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits", Journal of Food Process Engineering, pp.e13046, Wiley 2019, 10.1111/jfpe.13046       Article

S. K. Singh, P. Singha, and K. Muthukumarappan,"Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology", Animal Feed Science and Technology, vol.254, Elsevier 2019, 10.1016/j.anifeedsci.2019.06.001       Article

N. A, P. Singha, M. Dwivedi, and S. K. Singh,"Hydrodynamic cavitation and its application in food and beverage industry: A review", Journal of Food Process Engineering, pp.e13144, Wiley 2019, 10.1111/jfpe.13144       Article

R. E. J, S. K. Singh, and M. Dwivedi,"Process analytical technology for bakery industry: A review", Journal of Food Process Engineering, pp.e13143, Wiley, June 2019, 10.1111/jfpe.13143       Article

S. K. Singh, P. Singha, and M. Dwivedi,"Evaluation of extrudates from sorghum-grape pomace blends by extrusion processing", in IFT Annual Meeting & Food Expo. New Orleans, LA, USA, June 2-5 2019       Inproceedings