P. Singha, S. K. Singh, K. Muthukumarappan, and P. Krishnan,"Textural properties and sensory study of garbanzo and corn-based extrudates containing food grade distiller’s dried grains", in IFT Annual Meeting & Food Expo. New Orleans, LA, USA, June 2-5, Institute of Food Technologists, USA 2019       Inproceedings

R. E. J, S. K. Singh, S. Chakraborty, and M. Dwivedi,"Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances", Food Research International, vol.126, Elsevier, December 2019, 10.1016/j.foodres.2019.108654       Article

S. K. Singh, P. Singha, and K. Muthukumarappan,"Viscosity modelling of aquafeed dough in a single screw extruder", in ASABE - Annual International Meeting, Boston, MA, USA, American Society of Agricultural and Biological Engineers 2019       Inproceedings

P. Singha, S. K. Singh, and K. Muthukumarappan,"Twin screw extrusion processing of snacks containing soy flour and apple pomace", in ASABE - Annual International Meeting, Boston, MA, USA, American Society of Agricultural and Biological Engineers, July 2019       Inproceedings

M. Dwivedi and S. K. Singh,"Development of online quality control of fermentation process during leaving of dough using FT-NIR and E-Nose", in 2019 Annual International Meeting - ASABE, American Society of Agricultural and Biological Engineers, Boston Marriott Copley Place, 110 Huntington Ave, Boston, Massachusetts 02116, 07-10 July, 2019, July 2019       Inproceedings

P. Singha, S. K. Singh, K. Muthukumarappan, and P. Krishnan,"Physicochemical and nutritional properties of extrudates from food grade distiller’s dried grains, garbanzo flour and corn grits", Food Science and Nutrition, Wiley 2018, 10.1002/fsn3.769       Article

S. K. Singh and P. Singha,"Role of extrusion processing conditions on the properties of soy and corn-based extruded products", in 4th NDSU Annual Conference on Food for Health, NDSU 2018       Inproceedings

P. Singha, S. K. Singh, K. Muthukumarappan, and P. Krishnan,"Study on the properties of corn grits-based extruded snacks fortified with garbanzo and distiller’s dried grains", in 4th NDSU Annual Conference on Food for Health. Fargo, ND, USA, North Dakota State University 2018       Inproceedings

S. K. Singh and K. Muthukumarappan,"A viscosity model for soy white flakes-based aquafeed dough in a single screw extruder", Journal of Food Process Engineering, vol.40, no.2 2017, 10.1111/jfpe.12357       Article

S. K. Singh and K. Muthukumarappan,"Rheological characterization and CFD simulation of soy white flakes based dough in a single screw extruder", Journal of Food Process Engineering, vol.40, no.2 2017, 10.1111/jfpe.12368       Article