V. Chaudhary, P. Kajla, D. Verma, T. P. Singh, A. Kothakota, A. P. Venugopal, G. Jeevarathinam, M. Kumar, S. Ramniwas, S. Rustagi, and R. Pandiselvam,"Valorization of dairy wastes into wonder products by the novel use of microbial cell factories", Trends in Food Science & Technology, pp.104221, Elsevier, November 2023, https://doi.org/10.1016/j.tifs.2023.104221       Article

R. Kaavya, R. Pandiselvam, M. Gavahian, R. Tamanna, S. Jain, R. Dakshayani, A. C. Khanashyam, P. Shrestha, A. Kothakota, A. P. Venugopal, R. Mahendran, M. Kumar, A. M. Khaneghah, G. A. Nayik, A. H. Dar, J. Uddin, M. J. Ansari, and H. A. Hemeg,"Cold plasma: a promising technology for improving the rheological characteristics of food", Critical Reviews in Food Science and Nutrition, Taylor & Francis, June 2022, https://doi.org/10.1080/10408398.2022.2090494       Article

R. Pandiselvam, R. Kaavya, S. M. Monteagudo, V. Divya, S. Jain, A. C. Khanashyam, A. Kothakota, A. P. Venugopal, Sv. Ramesh, Nu. Sruthi, M. Kumar, Mr. Manikantan, C. A. Kumar, A. M. Khaneghah, and D. Cozzolino,"Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)", Molecules, vol.27, no.10, pp.3250, MDPI, May 2022, https://doi.org/10.3390/molecules27103250       Article

A. Patra, A. P. Venugopal, R. Pandiselvam, P. P. Sutar, and G. Jeevarathinam,"Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods", Food Control, Elsevier, July 2022, https://doi.org/10.1016/j.foodcont.2022.109268       Article

S. Sivaranjani, N., S. Parveen, D. Baskaran, A. P. Venugopal, V. E. Nambi, and R. Pandiselvam,"Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)", Journal of Food Quality, vol.article id 6529064, Wiley, December 2022, https://doi.org/10.1155/2022/6529064       Article

A. Patra, A. P. Venugopal, P. P. Sutar, N. S. Pandian, and . Pandiselvam,"Evaluation of Effect of Vacuum Frying on Textural Properties of Food Products", Food Research International, Elsevier, October 2022, https://doi.org/10.1016/j.foodres.2022.112074       Article

D. Saha, A. Patra, A. P. Venugopal, and R. Pandiselvam,"Anti-nutritional Attributes of Faba-Bean", Faba Bean: Chemistry, Properties and Functionality, ch.5, vol.1, no.1, pp.97 to 122, Springer, nil, November 2022, DOI: 10.1007/978-3-031-14587-2_5       Inbook

Mr. Manikantan, D. Mridula, M. Sharma, A. Kochhar, A. P. Venugopal, A. Patra, and R. Pandiselvam,"Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer", Quality Assurance and Safety of Crops & Foods, vol.14, pp.12 - 24, Codon, October 2022, https://doi.org/10.15586/qas.v14iSP1.1114       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

S. Sivaranjani, A. P. Venugopal, R. Pandiselvam, A. Kothakota, and A. M. Khaneghah,"Recent advances in applications of ozone in the cereal industry", LWT- Food Science and Technology, vol.146, no.111412, Elsevier 2021, 10.1016/j.lwt.2021.111412       Article