| Effect of superheated steam drying on properties of foodstuffs and kinetic modeling R Sehrawat, PK Nema, BP Kaur Innovative food science & emerging technologies 34, 285-301, 2016 | 132 | 2016 |
| Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods R Sehrawat, PK Nema, BP Kaur Lwt 92, 548-555, 2018 | 129 | 2018 |
| Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible R Sehrawat, BP Kaur, PK Nema, S Tewari, L Kumar Food Science and Biotechnology 30, 19-35, 2021 | 128 | 2021 |
| Pearl millet processing: a review S Rani, R Singh, R Sehrawat, BP Kaur, A Upadhyay Nutrition & Food Science 48 (1), 30-44, 2018 | 120 | 2018 |
| Oat proteins: A perspective on functional properties L Kumar, R Sehrawat, Y Kong Lwt 152, 112307, 2021 | 92 | 2021 |
| Natamycin: a natural preservative for food applications—a review M Meena, P Prajapati, C Ravichandran, R Sehrawat Food Science and Biotechnology, 1-16, 2021 | 91 | 2021 |
| Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review S Tewari, R Sehrawat, PK Nema, BP Kaur Journal of Food Biochemistry 41 (1), e12319, 2017 | 83 | 2017 |
| Comprehensive review on potential applications of microfluidization in food processing A Kumar, A Dhiman, R Suhag, R Sehrawat, A Upadhyay, DJ McClements Food Science and Biotechnology 31, 17-36, 2022 | 37 | 2022 |
| Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus) K Subrahmanyam, K Gul, R Sehrawat, FM Allai Food Bioscience 52, 102425, 2023 | 33 | 2023 |
| Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit R Sehrawat, PK Nema Journal of Food Science and Technology 55, 4311-4320, 2018 | 33 | 2018 |
| Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour A Kheto, A Mallik, R Sehrawat, K Gul, W Routray Food Research International 168, 112790, 2023 | 31 | 2023 |
| How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? H Rostamabadi, AC Karaca, M Nowacka, MZ Mulla, H Al-Attar, ... Food Hydrocolloids 137, 108375, 2023 | 26 | 2023 |
| Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid … R Sehrawat, PS Panesar, TL Swer, A Kumar Pigment & Resin Technology 46 (1), 14-20, 2017 | 24 | 2017 |
| Role of drying technology in probiotic encapsulation and impact on food safety R Sehrawat, S Abdullah, P Khatri, L Kumar, A Kumar, AS Mujumdar Drying Technology 40 (8), 1562-1581, 2022 | 23 | 2022 |
| Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions A Kheto, Y Bist, A Awana, S Kaur, Y Kumar, R Sehrawat Food Chemistry Advances 3, 100443, 2023 | 22 | 2023 |
| Inactivating Food Microbes by High‐Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review PK Nema, R Sehrawat, C Ravichandran, BP Kaur, A Kumar, A Tarafdar Journal of Food Quality 2022 (1), 5797843, 2022 | 22 | 2022 |
| Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk A Kumar, PC Badgujar, V Mishra, R Sehrawat, OA Babar, A Upadhyay LWT 116, 108523, 2019 | 21 | 2019 |
| Milk: Processing of Milk R Chavan, R Sehrawat, V Mishra, S Bhatt The Encyclopedia of Food and Health, 729-735, 2016 | 18 | 2016 |
| Effect of cold plasma pretreatment on drying kinetics and quality attributes of apple slices in Refractance window drying K Subrahmanyam, K Gul, S Paridala, R Sehrawat, KS More, M Dwivedi, ... Innovative Food Science & Emerging Technologies 92, 103594, 2024 | 17 | 2024 |
| Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study R Sehrawat, PS Panesar, R Panesar, A Kumar Pigment & Resin Technology 46 (6), 425-432, 2017 | 17 | 2017 |
Tanya SwerNational Institute of Food Technology Entrepreneurship and Management (NIFTEM)Email verificata su niftem.ac.in