P. Sharma, H. Xiao, Qi. Zhang, and P. P. Sutar,"Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum)", Journal of Food Engineering, vol.343, Elsevier, April 2023, https://doi.org/10.1016/j.jfoodeng.2022.111373       Article

D. S and P. P. Sutar,"Development of effluent-free dry-peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance", Journal of Food Science, vol.88, no.4, pp.1506-1522, WIley, February 2023, https://doi.org/10.1111/1750-3841.16482       Article

J. Zhang, X. Chen, S. Zielinska, P. P. Sutar, S. Li, L. Deng, Hui. Wang, Y. Chen, and H. Xiao,"An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment", Innovative Food Science & Emerging Technologies, Elsevier, July 2023, https://doi.org/10.1016/j.ifset.2023.103368       Article

P. Sharma, P. P. Sutar, H. Xiao, and Qi. Zhang,"The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations: a review", Journal of Future Foods, Elsevier, June 2023, https://doi.org/10.1016/j.jfutfo.2022.12.004       Article

D. S and P. P. Sutar,"Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review", Critical Reviews in Food Science and Nutrition, Taylor and Francis, July 2023, https://doi.org/10.1080/10408398.2023.2227899       Article

Y. Zhou, S. Vidyarthi, P. P. Sutar, B. Ha, Q. Wang, F. He, M. Xu, W. Zhang, and H. Xiao,"Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives", Food Chemistry: X, vol.20, no.101028, Elsevier, December 2023, https://doi.org/10.1016/j.fochx.2023.101028       Article

C. Leishangthem and P. P. Sutar,"Innovative high power short time microwave finish drying cum decontamination method for producing hot curry spice mix (Garam Masala) with enhanced quality characteristics", Drying Technology, Taylor and Francis, November 2023, doi.org/10.1080/07373937.2023.2285890       Article

J. Ni, M. Zielinska, Jun. Wang, X. Fang, P. P. Sutar, S. Li, X. Li, Hui. Wang, and H. Xiao,"Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status", Food Research International, vol.70, no.113037, Elsevier 2023, 10.1016/j.foodres.2023.113037       Article

A. Bhanja, S. K. Paikra, P. P. Sutar, and M. Mishra,"Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy", Journal of Food Science and Technology, vol.60, no.1, pp.328-339, Springer India 2023, 10.1007/s13197-022-05619-6       Article

S. A. Okaiyeto, H. Xiao, P. P. Sutar, and A. S. Mujumdar,"Fukushima wastewater release: unanswered questions and global concerns", International Journal of Agricultural and Biological Engineering, no.374340446, SSRN, September 2023, 10.2139/ssrn.4588827       Article