By Mr Shubhra Shekhar

Book Chapters

Shekhar S; Singh SK; Singha P, 2025, 'Application of Emerging Technologies for Preservation of Ready-to-Eat Snacks', in Ready to Eat Snacks Emerging Technologies for Production and Safety, pp. 425 - 459

Prakash P; Kaur R; Shekhar S; Prasad K, 2024, 'Technological and analytical aspects of bioactive compounds and nutraceuticals from plant (vegetable) sources', in Bioactive Compounds and Nutraceuticals from Plant Sources Extraction Technology Analytical Techniques and Potential Health Prospects, pp. 3 - 41

Kaur R; Shekhar S; Prasad K, 2022, 'Secondary Metabolites of Fruits and Vegetables with Antioxidant Potential', in Secondary Metabolites - Trends and Reviews, IntechOpen, http://dx.doi.org/10.5772/intechopen.103707

Kaur R; Shekhar S; Chaudhary S; Singh B; Prasad K, 2022, 'Non-thermal Food Preservation Technologies', in Smart and Sustainable Food Technologies, pp. 157 - 195, http://dx.doi.org/10.1007/978-981-19-1746-2_6

Journal articles

Shekhar S; Trujillo FJ; Kaur S; Prasad K, 2025, 'Elucidation of Electrical Characteristics for Apples (Malus domestica) Using Electrochemical Impedance Spectroscopy', Nephrology Dialysis Transplantation, 3, pp. 25, http://dx.doi.org/10.3390/ndt3040025

Das R; Islam M; Saini P; Kaduji GR; Kaur R; Shekhar S; Prasad K, 2025, 'Finite element modeling of banana slices in convective drying, studies on isotropic shrinkage kinetics using Arbitrary Lagrangian-Eulerian (ALE) approach', Thermochimica Acta, 749, http://dx.doi.org/10.1016/j.tca.2025.180024

Kaur R; Shekhar S; Prasad K, 2024, 'Functional beverages: recent trends and prospects as potential meal replacers', Food Materials Research, 4, http://dx.doi.org/10.48130/fmr-0023-0041

Das R; Kumar Y; Kaur R; Shekhar S; Prasad K, 2023, 'Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear', International Food Research Journal, 30, pp. 1243 - 1260, http://dx.doi.org/10.47836/ifrj.30.5.13

Shekhar S; Prakash P; Singha P; Prasad K; Singh SK, 2023, 'Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Allium sativum Leaves Using Response Surface Methodology and Artificial Neural Network Coupled with Genetic Algorithm', Foods, 12, http://dx.doi.org/10.3390/foods12091925

Saini P; Islam M; Das R; Shekhar S; Sinha ASK; Prasad K, 2023, 'Wheat bran as potential source of dietary fiber: Prospects and challenges', Journal of Food Composition and Analysis, 116, http://dx.doi.org/10.1016/j.jfca.2022.105030

Islam M; Saini P; Das R; Shekhar S; Sinha ASK; Prasad K, 2023, 'Rice Straw as a Source of Nanocellulose for Sustainable Food Packaging Materials: A Review', Bioresources, 18, http://dx.doi.org/10.15376/biores.18.1.Islam

Prakash P; Shekhar S; Prasad K, 2023, 'Characterisation of Allium sativum bulb and its component for high end applications', Journal of Physics Conference Series, 2663, http://dx.doi.org/10.1088/1742-6596/2663/1/012023

Shekhar S; Prasad K, 2023, 'NONDESTRUCTIVE EVALUATION OF MOISTURE CONTENT FOR SPINACH LEAF POWDER USING COMPLEX IMPEDANCE SPECTROSCOPY', Journal of the Asabe, 66, pp. 415 - 421, http://dx.doi.org/10.13031/ja.14873

Shekhar S; Prakash P; Shekhar S; Singh SK; Prasad K, 2023, 'Ultrasound-assisted green synthesis of silver nanoparticles from Allium sativum, its characterization, antimicrobial capabilities and thermo-plasmonic studies', Journal of Physics Conference Series, 2663, http://dx.doi.org/10.1088/1742-6596/2663/1/012020

K P, 2022, 'Technological, Processing and Nutritional Aspects of Banana and Plantain: A Review', Food Science & Nutrition Technology, 7, pp. 1 - 18, http://dx.doi.org/10.23880/fsnt-16000284

Conference Papers

Kaur R; Shekhar S; Kumar P; Prasad K, 2021, 'Image Analysis as a Non-Destructive Approach in Selective Characterization of Promising Indian Chickpea Cultivars', in The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”, MDPI, pp. 112 - 112, presented at International Electronic Conference on Foods, http://dx.doi.org/10.3390/foods2021-11013

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