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Advances in Food and Nutrition Research|September 7, 2020
Vegetable milk as probiotic and prebiotic foodsBababode Adesegun Kehinde, Anil Panghal, M K Garg, et al.Journal of Food Science and Technology|August 29, 2018
Effect of extrusion on thermal, textural and rheological properties of legume based snackLaxmi Ananthanarayan, Yogesh Gat, Anil Panghal, et al.International Journal of Biological Macromolecules|August 29, 2025
Sustainable food protein extraction from biomass using deep eutectic solvents: A reviewFizza Saleem, Prashant Anil Pawase, Oshin Sahni, et al.Phytotherapy Research : PTR|November 7, 2020
Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical reviewAnshid Venthodika, Navnidhi Chhikara, Sandeep Mann, et al.International Journal of Biological Macromolecules|July 23, 2025
Recent advances in cellulose, chitosan, and protein-based edible films for sustainable food packaging: A comprehensive reviewPrashant Anil Pawase, Srutee Rout, Soubhagya Tripathy, et al.Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A reviewPeter Waboi Mwaurah, Sunil Kumar, Nitin Kumar, et al.Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Novel oil extraction technologies: Process conditions, quality parameters, and optimizationPeter Waboi Mwaurah, Sunil Kumar, Nitin Kumar, et al.Critical Reviews in Food Science and Nutrition|July 21, 2020
Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive reviewPraveen Saini, Nitin Kumar, Sunil Kumar, et al.Pageof 2