. Durgawati, B. P, X. Hong-Wei, and P. P. Sutar,"Effect of cyclic vacuum-steam blanching on the quality characteristics and functional properties of malabar spinach (basella alba) dried by non-water infrared refractance window drying", Food Chemistry, vol.465, no.1, pp.141901, Elsevier 2025, 10.1016/j.foodchem.2024.141901       Article

P. Sharma, P. P. Sutar, and A. P. Venugopal,"Synergistic effects of steam impinged microwave–vacuum blanching on the textural behavior of vegan patties", Journal of Texture Studies, vol.56, no.3, pp.e70029, John Wiley & Sons, Inc., June 2025, https://doi.org/10.1111/jtxs.70029       Article

A. Nayak, D. S, . Durgawati, S. S. Shirkole, Z. Qi, Xao. Hong-Wei, and P. P. Sutar,"Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on bacillus cereus", Journal of Future Foods, vol.5, no.3, pp.295-303, Elsevier 2025, 10.1016/j.jfutfo.2024.07.009       Article

P. Sharma, P. P. Sutar, and A. P. Venugopal,"Synergistic effects of steam impinged microwave–vacuum blanching on the textural behavior of vegan patties", Journal of Texture Studies, vol.56, no.3, pp.e70029, Wiley 2025, 10.1111/jtxs.70029       Article

. Durgawati, B. P, X. Hong-Wei, and P. P. Sutar,"Effect of cyclic vacuum-steam blanching on the quality characteristics and functional properties of malabar spinach (basella alba) dried by non-water infrared refractance window drying", Food Chemistry, vol.465, no.1, pp.141901, Elsevier, February 2025, 10.1016/j.foodchem.2024.141901       Article

X. Niu, Q. Wang, C. Zhang, P. P. Sutar, F. Zhang, I. Shorstkii, M. Xu, W. Lv, and H. Xiao,"Gliding arc plasma pretreatment to plum: a sustainable and environmentally friendly solution to enhance drying efficiency", Innovative Food Science & Emerging Technologies, vol.103, no.104054, Elsevier, May 2025, 10.1016/j.ifset.2025.104054       Article

Z. Qi, Liu. Xin, C. Yang, Z. Pengfei, . Durgawati, P. P. Sutar, and G. Junjie,"CFD modeling and experimental verification for the uniformity of air velocity in an industrial dryer", Drying Technology, vol.43, no.1-2, pp.260-275, Taylor & francis 2025, 10.1080/07373937.2024.2447043       Article

D. S, Wu. Min, and P. P. Sutar,"A sustainable infrared dry peeling method for shallots (allium cepa l. aggregatum): comparison of nutritional, enzymatic and sensory characteristics of infrared and conventional peeling methods", Sustainable Food Technology, vol.3, no.2, pp.582-598, Royal Society of Chemistry 2025, 10.1039/D4FB00372A       Article

Z. Cheng, Tao. Jia-Li, P. P. Sutar, Fan. Ying, F. Xiao-Ming, Ni. Jia-Bao, T. Bing, and X. Hong-Wei,"Comparative study of hot air and vacuum drying on drying behavior, phytochemical composition, browning, and microstructural changes in bee pollen: the role of oxygen, temperature and vacuum", Journal of Future Foods, Elsevier 2025, 10.1016/j.jfutfo.2025.06.001       Article

R. Golani, C. Leishangthem, H. W. Xiao, Qi. Zhang, and P. P. Sutar,"Effect of high temperature short time infrared roasting of peanuts", Journal of Future Foods, Elsevier, June 2024, https://doi.org/10.1016/j.jfutfo.2023.06.009       Article