P. P. Sutar and D. S,"Combining Osmotic-Steam Blanching with Infrared-Microwave-Hot Air Drying: Production of Dried Lemon (Citrus limon L.) Slices and Enzyme Inactivation", Drying Technology, Taylor and Francis 2018, 10.1080/07373937.2017.1422744       Article

G. Behera and P. P. Sutar,"A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality", Trends in Food Science & Technology, vol.75, pp.206-230, Elsevier 2018, 10.1016/j.tifs.2018.03.015       Article

A. E. Kate and P. P. Sutar,"Development and optimization of novel infrared dry peeling method for ginger (Zingiber officinale Roscoe) rhizome", Innovative Food Science & Emerging Technologies, vol.48, pp.111-121, Elsevier, August 2018, 10.1016/j.ifset.2018.05.021       Article

A. Kapoor and P. P. Sutar,"Finish drying and surface sterilization of bay leaves by microwaves", in IDS’2018 – 21st International Drying Symposium, pp.1863-1869, Universitat Politècnica De València, València, Spain 2018, 10.4995/ids2018.2018.7822       Inproceedings

G. Behera and P. P. Sutar,"Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy", Journal of Food Process Engineering, vol.41, no.8, pp.e12900, Wiley, December 2018, 10.1111/jfpe.12900       Article

S. Aditya, G. Behera, and P. P. Sutar,"Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder (Curcuma Longa L.)", Journal of Food Science and Technology, vol.54, no.12, pp.4078–4091, Springer 2017, 10.1007/s13197-017-2882-3       Article

P. P. Sutar,"Design of electromagnetic energy based machines for food processing", in Design and Manufacturing of Agro Processing Machines, no.ciae/appd/2017-18/23, pp.53-67, Central Institute of Agricultural Engineering, Bhopal 2017       Inproceedings

J. Patel and P. P. Sutar,"Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum", Innovative Food Science & Emerging Technologies, vol.36, pp.201-211, Elsevier, August 2016, 10.1016/j.ifset.2016.06.018       Article

D. S and P. P. Sutar,"Osmotic dehydration of lemon (citrus limon l.) Slices: modelling mass transfer kinetics correlated with dry matter holding capacity and juice sacs losses", Drying Technology, Taylor and Francis, October 2016, 10.1080/07373937.2016.1229675       Article

S. S. Shirkole and P. P. Sutar,"Advances in microwave-assisted processing of milk", Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation, ch.2, pp.., Taylor & Francis 2016       Inbook