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Rachna Sehrawat

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
2020 · Rachna Sehrawat, Barjinder Pal Kaur, et al. · Food Science and Biotechnology · 235
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Natamycin: a natural preservative for food applications—a review
2021 · Mahima Meena, Priyanka Prajapati, et al. · Food Science and Biotechnology · 151
Oat proteins: A perspective on functional properties
2021 · Lokesh Kumar, Rachna Sehrawat, et al. · LWT · 138
Pearl millet processing: a review
2018 · Savita Rani, Rakhi Singh, et al. · Nutrition & Food Science · 116
Effect of superheated steam drying on properties of foodstuffs and kinetic modeling
2016 · Rachna Sehrawat, Prabhat K. Nema, et al. · Innovative Food Science & Emerging Technologies · 111
Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour
2023 · Ankan Kheto, Akarshan Mallik, et al. · Food Research International · 70
Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review
2016 · Somya Tewari, Rachna Sehrawat, et al. · Journal of Food Biochemistry · 68
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How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
2022 · Hadis Rostamabadi, Asli Can Karaca, et al. · Food Hydrocolloids · 65
Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions
2023 · Ankan Kheto, Yograj Bist, et al. · Food Chemistry Advances · 58
Comprehensive review on potential applications of microfluidization in food processing
2021 · Anit Kumar, Atul Dhiman, et al. · Food Science and Biotechnology · 57
Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins
2024 · Ankan Kheto, Rachna Sehrawat, et al. · Food Chemistry · 55
Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)
2023 · Kadavakollu Subrahmanyam, Khalid Gul, et al. · Food Bioscience · 55
Cold plasma-mediated inactivation of microorganisms for the shelf-life extension of animal-based foods: Efficiency, mechanism of inactivation, and impact on quality attributes
2024 · Kadavakollu Subrahmanyam, Khalid Gul, et al. · Food Control · 50
Effect of cold plasma pretreatment on drying kinetics and quality attributes of apple slices in Refractance window drying
2024 · Kadavakollu Subrahmanyam, Khalid Gul, et al. · Innovative Food Science & Emerging Technologies · 50
Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review
2022 · Prabhat K. Nema, Rachna Sehrawat, et al. · Journal of Food Quality · 46
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Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit
2018 · Rachna Sehrawat, Prabhat K. Nema · Journal of Food Science and Technology · 34
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How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review
2024 · Ankan Kheto, Sakshi Manikpuri, et al. · Food Bioscience · 30
Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk
2019 · Anit Kumar, Prarabdh C. Badgujar, et al. · LWT · 30
Microwave and atmospheric cold plasma aided debittering of giloy (Tinospora cordifolia Miers.) juice: Effect on bioactive compound content
2023 · Sibasish Sahoo, Subhanki Padhi, et al. · Journal of Applied Research on Medicinal and Aromatic Plants · 27
Encapsulation of resveratrol in alginate microcapsules using internal gelation technique: Fabrication, characterization and release kinetics
2024 · Komal Sanjay More, Subrahmanyam Kadavakollu, et al. · LWT · 24
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour
2023 · Sakshi Manikpuri, Ankan Kheto, et al. · Innovative Food Science & Emerging Technologies · 24
Role of drying technology in probiotic encapsulation and impact on food safety
2022 · Rachna Sehrawat, S. Abdullah, et al. · Drying Technology · 24
Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation
2017 · Rachna Sehrawat, Paramjit S. Panesar, et al. · Pigment & Resin Technology · 22
Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects
2025 · Ankan Kheto, Debojit Baidya Choudhury, et al. · Food Chemistry · 21
Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study
2017 · Rachna Sehrawat, Parmjit S. Panesar, et al. · Pigment & Resin Technology · 21
Works count: 99
Citation count: 1,938
H-index: 22
I10-index: 43
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