Sethi, S*., Joshi, A., Arora, B., Bhowmik, A., Sharma, R.R., Kumar, P. (2020) Significance of FRAP, DPPH and CUPRAC assays for antioxidant activity determination in apple fruit extracts European Food Res Technol 246: 591-598. (NAAS rating 9.00)

Sethi, S.*, Joshi, A., Seth, K., Bhardwaj, R., Yadav, A., Grover, M. (2022). Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste. Journal of Food Processing and Preservation DOI:10.1111/jfpp.16606 (NAAS rating 8.19)

Azizi, Ahmad Farid, Sethi, S*., Joshi, A., Singh, A.M., Raigond, P., Singh, M.K., Yadav, R. K. (2020) Biochemical and functional attributes of raw and boiled potato flesh and peel powder for suitability in food applications J. Food Sci. Technol. doi: 10.1007/s13197-020-04424-3 (NAAS rating 8.70)

Kumar, P., Sethi, S.*, Sharma, R.R, Singh, S., Saha, S., Sharma, V. K., Verma, M. K., Sharma, S. K. (2018). Nutritional characterization of apple as a function of genotype. J. Food Sci. Technol. 55: 2729-2738. (NAAS rating 8.70)

Kumar, P., Sethi, S.*, Sharma, R.R, Singh, S., Varghese, E. (2018) Improving the shelf life of fresh-cut 'Royal Delicious' apple with edible coatings and anti-browning agents J. Food Sci. Technol. 55 (9), 3767-3778 (NAAS rating 8.70)

Pooja, B. K., Sethi, S.*, Bhardwaj, R., Joshi, A., Bhowmik, A., Grover, M. (2022) Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein. Journal of Food Processing and Preservation 46(10): e16884 DOI: https://doi.org/10.1111/jfpp.16884 (NAAS rating 8.19).

Kumar, P., Sethi, S*., Sharma, R.R, Srivastav, M., Varghese, E. (2017) Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature Scientia Horticulturae 226: 104-109. (NAAS rating 9.46)

Madhav, J.V., Sethi, S.*, Sharma, R.R., Nagaraja, A., Arora, A., Varghese, E. (2021) Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava. J. Food Proc Preserv. DOI: 10.1111/jfpp.15601. (NAAS rating 8.19).

Sulaimankhil, Z., Sethi, S.*, Sharma, R.R., Verma, M.K., Dahuja, A. (2021) Influence of aqueous hexanal on quality of ‘Royal Delicious’ apple during cold storage Acta Physiologae Plantarum 43: 134 (NAAS Rating 8.35)

Nayak, S.L., Sethi, S.*, Sharma, R.R., Sharma, R. M., Singh, S, Singh, D. (2020) Aqueous ozone controls decay and maintains quality attributes of strawberry (Fragaria x ananassa Duch.) J Food Sci Technol 57 (1), 319-326 (NAAS rating 8.70)

RUDRA, S.G. GUNDEWADI, G., KAUR, C. AND SINGH G. (2019). Exploring varietal differences in nutritional and antioxidant potential of mango kernel and its use for enrichment of pasta. Fruits 74(5), 227�235.

RUDRA, S.G., NISHANI, S., & SINGH, B.P. (2018). On‐line rheology of pearl millet flours during extrusion: Effect of native amylose. Journal of Food Process Engineering, 41(8), e12924.

GUNDEWADI, G., SARKAR, D. J., RUDRA, S.G., & SINGH, D. (2018). Preparation of basil oil nanoemulsion using Sapindus mukorossi pericarp extract: Physico-chemical properties and antifungal activity against food spoilage pathogens. Industrial Crops and Products, 125, 95-104.

RUDRA, S.G., NATH, P. KAUR, C. AND BASU, S. (2016). Rheological, Storage stability and Sensory profiling of Low fat Yoghurt fortified with Red capsicum Carotenoids and Inulin. Journal of Food Processing and Preservation doi:10.1111/jfpp.13067

RUDRA, S.G., SINGH, V., JYOTI S.D. AND SHIVHARE, U.S. (2013). Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits. Food BioScience, 3:49-58.

RUDRA S.G., CHHIBBER, S. & SHIVHARE, U.S. (2010). Thermal death kinetics of B. stearothermophilus in coriander leaf puree. Biosystems Engineering, 106(4): 544-550.

RUDRA, S.G., SHIVHARE, U.S. AND BASU, S. (2008). Thermal inactivation kinetics of peroxidase in mint leaves. Journal of Food Engineering 85(1): 147-153.

RUDRA, S.G., SINGH, H., BASU, S. AND SHIVHARE, U.S. (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering, 86(3): 379-387.

RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. AND AHMED, J. (2007). Thermal degradation kinetics of chlorophyll in pureed coriander leaves. Food and Bioprocess Technology 1(1): 91-99.

RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. AND AHMED, J. (2007). Thermal inactivation Kinetics of Peroxidase in Coriander Leaves. Food and Bioprocess Technology, 1(2): 187-195.

Joshi, A., Rudra, S. G., Sagar, V. R., Raigond, P., Dutt, S., Singh, B. and Singh, B. P. (2015) Development of low fat potato chips through microwave processing. Journal of Food Science and Technology (ISSN 0022-1155) 53(8):3296�3303. (NAAS rating: 7.85)

Joshi A, Kar A, Rudra S G, Sagar V R, Varghese E, Lad M, Khan I, Singh B (2016) Vacuum Impregnation: A promising way for mineral fortification in potato porous matrix (Potato chips). Journal of Food Science and Technology (ISSN 0022-1155). 53(12):4348�4353. (NAAS rating : 7.85)

Joshi, A., Rudra, S. G., Sagar, V. R., Varghese, E., Raigond, P., Dutt, S., Singh, B. and Singh, B. P. (2016) Effective moisture diffusivity of potato chips during microwave drying. Potato Research (ISSN 0014-3065) (10.1007/s11540-016-9323-y) (NAAS rating : 6.86 )

Joshi A, Sagar VR, Sharma S, Singh B (2018) Potentiality of potato flour as humectants (Anti-staling agent) in bakery product: Muffin. Potato Research (ISSN 0014-3065) (doi.org/10.1007/s11540-018-9362-7) (NAAS rating : 6.86)

Pandey, A and Singh , G. 2011. Development and storage study of reduced sugar soy containing compound chocolate. Journal of Food Science and Technology 48(1): 76�82 (NAAS rating 7.85)

Thippeswamy B., Alka Joshi, Shruti Sethi, Charanjit Kaur, B.S. Tomar, Eldho Varghese, Anil Dahuja Stability enhancement of beetroot betalains through copigmentation. Journal of The Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11939 (NAAS rating 9.64)

Thippeswamy B., Alka Joshi, Shruti Sethi, Arora Bindvi, B.S. Tomar, Eldho Varghese, Yadav Ajay (2022) Extraction procedure of betalains pigments from hardy beetroot matrix and its stabilization. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16844 (NAAS rating 8.19)

Thippeswamy B., Alka Joshi, Shruti Sethi, Anil Dahuja, Charanjit Kaur, B.S. Tomar, Eldho Varghese (2022) Chemical Additives for Preserving the Betalain Pigment and Antioxidant Activity of Red Beetroot. Sugar Tech. https://doi.org/10.1007/s12355-021-01104-0 .(NAAS rating 2022: 7.59)

Joshi, A., Kaundal, B., Raigond, P., Singh, B., Sethi, S., Bhowmik, A. and Kumar, R., 2021. Low-volume procedure to determine phytate and ascorbic acid in potatoes: standardization and analysis of Indian cultivars. Journal of Food Composition and Analysis, p.103998.(NAAS rating 2022: 10.56)

Abarna S, Alka Joshi, Shruti Sethi, Charanjit Kaur, Bhoopal Singh Tomar, Rajesh Kumar, Eldho Varghese (2023) Beetroot betalain and antioxidant potential: A function of maturity stage. National Academy Science Letters. DOI: 10.1007/s40009-023-01284-1. (NAAS rating 2022: 6.65)

Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus) B Arora, S Kamal, VP Sharma Journal of Food Processing and Preservation 42 (2), e13521

Sensory, nutritional and quality attributes of sponge cake supplemented with mushroom (agaricus bisporus) powder B Arora, S Kamal, VP Sharma Nutrition & Food Science

Antioxidant degradation kinetics in apples B Arora, S Sethi, A Joshi, VR Sagar, RR Sharma Journal of food science and technology 55 (4), 1306-1313

Effect of binding agents on quality characteristics of mushroom based sausage analogue B Arora, S Kamal, VP Sharma Journal of Food Processing and Preservation 41 (5), e13134

Tiwari, S., Upadhyay, N.*, Singh, A. K. (2022). Stability assessment of emulsion of carotenoids extracted from carrot bio-waste in flaxseed oil and its application in food model system. Food Bioscience, 47, 101631. https://doi.org/10.1016/j.fbio.2022.101631.

Tiwari, S., Upadhyay, N.*, Malhotra, R. (2021). Three way ANOVA for emulsion of carotenoids extracted in flaxseed oil from carrot bio-waste. Waste Management, 121, 67-76.

Tiwari, S., Upadhyay, N.*, Singh, A. K., Meena, G. S., & Arora, S. (2019). Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties. Journal of Food Science and Technology, 1-10. 10.1007/s13197-019-03920-5

Baria, B., Upadhyay, N.*, Singh, A. K., & Malhotra, R. K. (2019). Optimization of ‘green’extraction of carotenoids from mango pulp using split plot design and its characterization. Food Science & Technology – Lebensmittel -Wissenschaft & Tech, 104, 186-194.

Patil, A. T., Meena, G. S., Upadhyay, N.*, Khetra, Y., Borad, S., & Singh, A. K. (2018). Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. Food Science & Technology – Lebensmittel -Wissenschaft & Tech, 91, 368-374. https://doi.org/10.1016/j.lwt.2018.01.028

Upadhyay, N.*, Jaiswal, P., & Jha, S. N. (2018). Application of attenuated total reflectance Fourier Transform Infrared spectroscopy (ATR–FTIR) in MIR range coupled with chemometrics for detection of pig body fat in pure ghee (heat clarified milk fat). Journal of Molecular Structure, 1153, 275-281.

Upadhyay, N.*,Kumar A., Goyal A. and Lal, D. (2017). Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee (heat-clarified milk fat). International Journal of Dairy Technology. 70(1): 110-118. doi: 10.1111/1471-0307.12323.

Upadhyay, N.*,Goyal A., Kumar A. and Lal, D. (2017). Detection of adulteration of caprine body fat and mixture of caprine body fat and groundnut oil in bovine and buffalo ghee using Differential Scanning Calorimetry. International Journal of Dairy Technology. 70(2): 297-303. May 2017.doi:10.1111/1471-0307.12336.

Upadhyay, N.*,Jaiswal, P. & Jha, S.N. (2016). Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy. Journal of Food Science and Technology. 53 (10): 3752-3760. doi:10.1007/s13197-016-2353-2 ISSN 0022-1155

Rathi, M., Upadhyay, N.*,Dabur, R.S. and Goyal A. (2015). Formulation and physic-chemical analysis of whey –soymilk dahi. Journal of Food Science and Technology. 52(2): 968-975. doi 10.1007/s13197-013-1074-z. ISSN: 0022-1155.