Kumar, S., Rai, A., & Prasad, K. (2025). Enhancing Sustainability and Quality: A Comparative Study of Sunflower Seed Oil Extraction Methods and Physico-chemical Characterization. Sustainable Chemistry One World, https://doi.org/10.1016/j.scowo.2025.1100.
Chowdhury, M., Banerjee, A., Das, R., Das, S., & Prasad, K. (2025). Influence of Temperature and Mass Flow Rate on Heat Transfer Characteristics in Parallel Flow Corrugated Heat Exchanger. Journal of Agricultural Engineering (India), 62(1), 120-134.
Das, R., & Prasad, K. (2025). Shrinkage kinetics of dehydrating materials using Arbitrary Lagrangian-Eulerian (ALE) approach in Finite element modelling. In Press.
Kapri, P., & Prasad, K. (2025). Deep learning as a non-destructive machine vision approach in the quality classification of ripening banana. In Press.
Krishna, R., & Prasad, K. (2025). Pressure dependent juice extraction behavior of Emblica officinalis and physico-chemical characteristics of pomace powder for high-end use. In Press.
Kumar, S., Rai, A., & Prasad, K. (2025). Optimization and Multifactor Assessments of Supercritical Moringa Oleifera Seed Oil Extraction. Journal of Food Measurement and Characterization, 19, 1586–1602.
Prakash, P., & Prasad, K. (2025). Characterization and Optimization of Garlic-Incorporated Pasta: Physicochemical, Functional and Textural Properties. Annual Research & Review in Biology, 40(4), 16-32.
Prasad, K., & Kaur, P. (2025). Chickpea husk modification, characterization, and valorization: Lambert Academic Publishing, Germany.
Prasad, K., & Nirgude, A. B. (2025). High-Fibre Biscuit: A Nutritional Boost with Wheat Bran and Malted Flour: Scholars' Press, Germany ISBN: 978-3-639-66633-5.
Prasad, K., & Singh, U. (2025). Green gram hydration kinetics, germination and impact on malted flour: Scholars' Press, Germany.
Saini, P., Sinha, A. S. K., & Prasad, K. (2024). Characterizing the effect of commercial wheat grain milling methods on wheat bran characteristics. International Journal of Food Science & Technology, 59(9), 6398-6408.
Shekhar, S., Shekhar, S., & Prasad, K. (2025). Impedance Analyser Fixture for Testing Electrical Properties of Solid, Liquid, and Powder Materials: GB Patent 6,420,816.
Islam, M., Saini, P., & Prasad, K. (2024). Spices as a Functional Food for Health Functional Foods (pp. 248-261): CRC Press.
Islam, M., Sinha, A. S. K., & Prasad, K. (2024). Organosolv delignification of rice straw cellulose fiber for functional food packaging. Cellulose, 31, 9191–9214.
Kumar, S., Rai, A., & Prasad, K. (2024). Optimization and Multifactor Assessments of Supercritical Moringa Oleifera Seed Oil Extraction. Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-11024-03045.
Das, R. and Prasad, K., 2024. Finite element modelling in heat and mass transfer of potato slice dehydration, non-isotropic shrinkage kinetics using Arbitrary Lagrangian-Eulerian Algorithm and Artificial Neural Network. Journal of Food Process Engineering, 47(2): e14545. https://doi.org/10.1111/jfpe.14545
· Kaur, R. and Prasad, K., 2024. Development and Characterization of Chickpea Based Ready to Use Meal Replacement Beverage Mix. Journal of Food Measurement and Characterization: https://doi.org/10.1007/s11694-024-02430-z
· Kaur, R., Shekhar, S. and Prasad, K., 2024. Functional beverages: Recent trends and prospects as potential meal replacers. Food Materials Research: 4: e006. https://doi.org/10.48130/fmr-40023-40041.
· Prakash, P., Shekhar, S. and Prasad, K., 2023. Characterization of Allium sativum bulb and its component for high end applications, Journal of Physics: Conference Series. DOI 10.1088/1742-6596/2663/1/012023, pp. 012023.
· Shekhar, S. & Prasad, K. (2023). Non destructive evaluation of moisture content for spinach leaf powder using complex impedance spectroscopy. Journal of the ASABE. 66(2) 415-421 https://doi.org/10.13031/ja.14873 (Impact factor-1.238).
· Shekhar, S., Kumar, K., Singh, S. and Prasad, K., 2023. Nondestructive Evaluation of Fluid Characteristics using compact Quarter-Mode SIW Resonator Sensor, Journal of Physics: Conference Series. DOI 10.1088/1742-6596/2663/1/012047, pp. 012047.
· Shekhar, S., Prakash, P., Shekhar, S., Singh, S.K. and Prasad, K., 2023. Ultrasound-assisted green synthesis of silver nanoparticles from Allium sativum, its characterization, antimicrobial capability and thermo-plasmonic studies, Journal of Physics: Conference Series. DOI 10.1088/1742-6596/2663/1/012020, pp. 012020.
· Suraksha, K., Jindal, N. and Prasad, K., 2023. Physico-chemical, optical, and functional characterization of the developed phytochemical rich water dispersible tablets from moringa leaves and wheat grass powder, Journal of Physics: Conference Series. DOI 10.1088/1742-6596/2663/1/012028, pp. 012028.
· Yadav, Y. S., Prasad, K. and Kumar, S. (2022) Ingredients Interaction Effect on Development and Characterization of Rice Flour and Moringa Oleifera Leaf Powder Based Instant Soup Mix, Chemical Science Review and Letters 11 (42), 111-122.
· Haq, R., Dar, M.S., Kumar, P., Prasad, K., Nayik, G.A., (2022). Effect of size reduction operation on particle size distribution, carotenoid content, hydration and functional characteristics of dehydrated carrot shreds. Journal of Postharvest Technology 10(2), 81-91. (NAAS – 3.69).
· Kaur, R., & Prasad, K. (2022). Effect of Malting and Roasting on Chickpea Protein Fractions and Protein Quality. International Journal of Food Science and Technology, 1-11. doi: https://doi.org/10.1111/ijfs.15769 (Impact factor-3.713).
· Kaur, R., & Prasad, K. (2022). Elucidation of chickpea hydration, effect of soaking temperature and extent of germination on characteristics of malted flour. Journal of Food Science, 87, 2197–2210. doi: https://doi.org/10.1111/1750-384. (Impact factor-3.167).
· Kaur, R., Prasad, K., (2021). Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends in Food Science & Technology 109, 448-463. (Impact factor-12.563).
· Kaur, R., Prasad, K., (2021). Effect of Hydrothermal Exposure on Physical Properties of Cicer Arietinum Seeds, AIP Conference Proceedings. https://doi.org/10.1063/5.0052428, pp. 020086, 020081-020088. (Impact factor-0.40).
· Kaur, R., & Prasad, K. (2021). Nutritional characteristics and value-added products of Chickpea (Cicer arietinum) - a review. Journal of Postharvest Technology, 9(2), 1-13. (NAAS – 3.69).
· Kaur, R., Shekhar, S., Kumar, P., & Prasad, K. (2021). Image analysis as a non-destructive approach in selective characterization of promising Indian chickpea cultivars. Paper presented at the Proceedings of 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World".
· Kumar, S., Baniwal, P., Nayik, G. A., Prasad, K., Khan, K. A., Ghramh, H. A., . . . Karabagias, I. K. (2021). Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food. Foods, 10(7), 1658. (Impact factor-4.07).
· Kumar, A., Prasad, K., (2020). Evaluation of electrical properties of paddy husk and husk ash composites for the possibility of high-end alternative usage. Journal of Postharvest Technology 8(2), 36-42. (NAAS – 3.69).
· Shekhar, S., Minz, P., Prasad, K., (2020). Image analysis as non-destructive approach in characterization of Indian sweet meat spongy Rosogulla. Journal of Postharvest Technology 8(3), 50-60. (NAAS – 3.69).
· Prasad, K., Lovina, & Shekhar, S. (2019). Development of albumen rich ready to eat coagulated egg product. Journal of Postharvest Technology, 7(4), 45-61. (NAAS – 3.69).
· Prasad, K., Lovina, & Shekhar, S. (2019). Technological aspects of egg in the development of thermally coagulated ready to eat products. Journal of Postharvest Technology, 7(4), 33-44.
· Siddiqui, M.W., Lara, I., Ilahy, R., Tlili, I., Ali, A., Homa, F., Prasad, K., Deshi, V., Lenucci, M.S., Hdider, C., (2018). Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes. Comprehensive Reviews in Food Science and Food Safety 17(6), 1540-1560. (Impact factor-9.04).
· Gull, A., Prasad, K., Kumar, P., (2018). Nutritional, antioxidant, microstructural and pasting properties of functional pasta. Journal of the Saudi Society of Agricultural Sciences 17, 147–153. (Impact factor-3.54).
· Haq, R.-u., Kumar, P., Prasad, K., (2018). Effect of microwave treatment on dehydration kinetics and moisture diffusivity of Asiatic Himalayan black carrot. Journal of the Saudi Society of Agricultural Sciences 17, 463–470. (Impact factor-3.54).
· Kumar, M.M., Prasad, K., Sarat Chandra, T., Debnath, S., (2018). Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures. Journal of the Saudi Society of Agricultural Sciences 17, 330–338. (Impact factor-3.54).
· Kumar, S., Haq, R., Prasad, K., (2018). Studies on physico-chemical, functional, pasting and morphological characteristics of developed extra thin flaked rice. Journal of the Saudi Society of Agricultural Sciences 17, 259–267. (Impact factor-3.54).
· Kumar, S., Prasad, K., (2018). Changes in the characteristics of indica rice on the process of flaking. International Journal of Chemical Studies 6(2), 2310-2317. (RJIF -4.86).
· Kumar, S., Prasad, K., (2018). Effect of parboiling and puffing processes on the physicochemical, functional, optical, pasting, thermal, textural and structural properties of selected Indica rice. Journal of Food Measurement and Characterization 12(3), 1707-1722. (Impact factor-1.47).
· Shah, T.R., Prasad, K., Kumar, P., (2018). Development and parameter optimization of maize flat bread supplemented with asparagus bean flour. Food Science and Technology 38(1), 148-156. (Impact factor-1.44).
· Gull, A., Prasad, K., Kumar, P., (2017). Drying kinetics of millet, poamce and wheat based pasta and its effect on microstructure, color, water absorption and pasting properties. Journal of Food Measurement and Characterization 11(2), 675-684. (Impact factor-1.47).
· Haq, R.-u., Prasad, K., (2017). Antioxidant activity, phenolic, carotenoid and color changes in packaged fresh carrots stored under refrigeration temperature. Journal of Food Measurement and Characterization 11(4), 1542-1549. (Impact factor-1.47).
· Kumar, S., Prasad, K., (2017). Optimization of Flaked Rice Dry Roasting in Common Salt and Studies on Associated Changes in Chemical, Nutritional, Optical, Physical, Rheological and Textural Attributes. Asian Journal of Chemistry 29(6), 1380-1392. (Impact factor-0.31).
· Prasad, K., Ankita, (2017). Temperature Dependent Dehydration Kinetics and Effective Diffusivity of Spinach Leaves. Biotechnology: An Indian Journal 13(4), 1 - 14. (Impact Factor – 0.89).
· Sinha, R., Ahmad, M.F., Jaiswal, U.S., Singh, G., Siddiqui, M.W., Prasad, K., (2017). Fractionate Assessment of Elemental Composition in Different Mango Cultivars to Estimate Nutrient Losses through Crop Removal. Asian Journal of Chemistry 29(1), 9-12. (Impact factor-0.31).
· Yadav, Y.S., Prasad, K., (2017). Development and characterization of shelf stable quick cooking carrot. International Food Research Journal 24(1), 465-470. (Impact factor-0.66).
· Gani, A., Prasad, K., Ahmad, M., Gani, A., (2016). Time-dependent extraction kinetics of infused components of different Indian black tea types using UV spectroscopy. Cogent Food & Agriculture 2(1), 1137157.
· Gull, A., Naik, G.A., Prasad, K., Kumar, P., (2016). Technological, Processing and Nutritional approach of Finger Millet (Eleusine coracana) - A Mini Review. Journal of Food Processing & Technology 7(6), 1000593. (Impact factor-2.53).
· Gull, A., Prasad, K., Kumar, P., (2016). Evaluation of functional, antinutritional, pasting and microstructural properties of Millet flours. Journal of Food Measurement and Characterization 10(1), 96-102. (Impact factor-1.47).
· Gull, A., Prasad, K., Kumar, P., (2016). Quality Changes in Functional Pasta During Storage in Two Different Packaging Materials: LDPE and BOPP. Journal of Food Processing and Preservation 41(5), e13115. (Impact factor-1.41).
· Haq, R., Kumar, P., Prasad, K., (2016). Influence of Drying Kinetics on Moisture Diffusivity, Carotene Degradation and Nonenzymatic Browning of Pretreated and Untreated Carrot Shreds. Journal of Food Processing and Preservation 41(2), e12785. (Impact factor-1.41).
· Haq, R., Wani, M., Prasad, K., (2016). Engineering properties of high and low altitude rice varieties from Kashmir valley at different processing levels. Cogent Food & Agriculture 2(1), 1133371.
· Haq, R.U., Kumar, P., Prasad, K., (2016). Physico-chemical, antioxidant and bioactive changes in cortex core sections of carrot (Daucus carota var. Pusa rudhira). Journal of Food Measurement and Characterization 10(3), 701-708. (Impact factor-1.47).
· Singh, Y., Prasad, K., (2016). Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens. Journal of Food Measurement and Characterization 10(1), 80-87. (Impact factor-1.47).
· Yadav, Y.S., Prasad, K., (2016). Comparative Grinding Behavior and Powder Characteristics of Basmati Rice Brokens. Agricultural Mechanization in Asia, Africa, and Latin America 47(1), 56-59. (Impact factor-0.17).
· Shah, T.R., Prasad, K., Kumar, P., (2016). Maize—A potential source of human nutrition and health: A review. Cogent Food & Agriculture 2(1), 1166995.
· Ankita and K. Prasad (2015). Characterization of dehydrated functional fractional spinach powder, Biotechnology: An Indian Journal, 11(11): 426-435. (Impact Factor – 0.89).
· Ankita and K. Prasad. (2015). Chemical and Physical Characterization of Dehydrated Functional Fenugreek Leaf Powder, Asian Journal of Chemistry, 27(10): 3697-3703. (Impact factor-0.31).
· Ankita and Prasad, K. (2015). Characterization of Dehydrated Functional Fractional Radish Leaf Powder, Der Pharmacia Lettre, 7 (1): 269-279. (Impact Factor – 0.24).
· Gull, A., Prasad, K. and Kumar, P. (2015). Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta, LWT - Food Science and Technology, 63(1): 470-474. doi: 10.1016/j.lwt.2015.03.008. (Impact Factor – 4.006).
· Gull, A., Prasad, K. and Kumar, P. (2015). Optimization and functionality of millet supplemented pasta. Food Sci. Technol (Campinas). 35: 626-632. Epub Oct 03, 2015. ISSN 1678-457X. IF-0.91.
· Gull, A., Prasad, K. and Kumar, P. (2015). Physico-chemical, Functional and Antioxidant Properties of Millet Flours, Journal of Agricultural Engineering and Food Technology 2(1):73-75.
· Raees-ul Haq and K. Prasad. (2015). Effect of Plastic Cling Film on the Shelf Life of Carrot. American Journal of Food Science and Nutrition Research, 2(2): 67-69.
· Raees-ul Haq, Pradyuman Kumar and Kamlesh Prasad (2015) Hot air convective dehydration characteristics of Daucus carota var. Nantes, Cogent Food & Agriculture (2015), 1: 1096184.
· Haq, Raees-ul and Prasad, K. (2015). Nutritional and processing aspects of carrot (Daucus carota)-A review, South Asian J. Food Technol. Environ. 1(1): 1- 14..
· Sharma, R. K. and Prasad, K. (2015). Genetic divergence, correlation and path coefficient analysis in okra, Indian Journal of Agricultural Research, 49(1):77-82. IF-0.11.
· Shah, T. R., Prasad, K. and Kumar, P. (2015) Studies on Physicochemical and Functional Characteristics of Asparagus bean Flour and Maize Flour, Journal of Agricultural Engineering and Food Technology 2(1):76-78..
· Sharma, Harsh P., Sharma, S., Vaishali and Prasad, K. (2015). Application of Non Thermal Clarification in Fruit Juice processing- A Review, South Asian J. Food Technol. Environ. 1(1): 15- 21.
· Sharma, S., Sharma, H. P. and Prasad, K. (2015). Effect of roasting on comparative physical characteristics of linseed kernels, South Asian J. Food Technol. Environ. 1(1): 58-63.
· Singh, Y. and Prasad, K. (2015). Sorption isotherms modelling approach of rice based instant soup mix stored under controlled temperature and humidity, Cogent Food & Agriculture (2015), 1: 1103683.
· Sahu, U., K. Prasad, P. Sahoo, B.B. Sahu, P. Sarkar, and N. Prasad. (2015) Biscuit making potentials of raw and roasted whole grain flours: Cereals and millets, Asian Journal of Dairy and Food Research, 34(3): 235-238.
· Upali Sahu, Prithviraj Sahoo, Kamlesh Prasad and B.B. Sahu (2014) Comparison of Engineering Properties of Raw and Roasted Cereals and Millets, International Journal of Agriculture and Food Science Technology 5(2): 107-113.
· Sahu, U., Prasad, K., Sahoo, P. and Sahu, B. B. (2014) Studies on engineering properties of raw and roasted pulses, Internat. J. Proc. & Post Harvest Technol., 5(2): 184-188.
· Badwaik, L. S., Prasad, K. and Seth, D. (2014). Optimization of ingredient levels for the development of peanut based fiber rich pasta, Journal of Food Science and Technology, 51(10):2713–2719. (Impact Factor – 1.849).
· Singh, Y. and Prasad, K. (2014). Multivariate classification of promising paddy cultivars on the basis of physical properties, Pertanika J. Trop. Agric. Sci. 37 (3): 327 – 342. (Impact Factor – 0.42).
· Singh, Y. and Prasad, K. (2014). Fatty Acid Profile Optimization in Edible Oil Blend through Linear Programming, Asian Journal of Chemistry, 26(4): 1145-1150. (Impact Factor - 0.31). Scopus.
· Ankita and Prasad, K. (2014). Physico-optical characteristics of dehydrated Raphanus sativus leaves, quality assessment using linear model, International Journal of Agriculture and Food Science Technology, 5(5):367-374.
· Gull, A., Jan, R., Nayik, G. A., Prasad, K. and Kumar, P. (2014). Significance of Finger Millet in Nutrition, Health and Value added Products: A Review, Journal of Environmental Science, Computer Science and Engineering & Technology, 3(3): 1601-1608.
· Singh, Y. and Prasad, K. (2013). Physical characteristics of some of the paddy varieties as affected by shelling and milling operations, Oryza: An International Journal on Rice 50(2): 174-180.
· Singh, Y. and Prasad, K. (2013). Moringa oleifera leaf as functional food powder: Characterization and uses, International Journal of Agriculture and Food Science Technology, 4(4): 317-324.
· Kumar, S. and Prasad, K. (2013). Effect of paddy parboiling and rice puffing on physical, optical and aerodynamic characteristics, International Journal of Agriculture and Food Science Technology, 4(8): 765-770.
· Haq, Raees-ul. , Singh, Y., Kumar, P. and Prasad, K. (2013). Quality of dehydrated carrot shreds as affected by partial juice extraction through hydraulic press, International Journal of Agriculture and Food Science Technology, 4(4): 331-336.
· Sharma, S. and Prasad, K. (2013). Comparative physical characteristics of Linseed (Linum usitatissimum) kernels, International Journal of Agriculture and Food Science Technology, 4(7): 671-678.
· Ankita and Prasad, K. (2013). Studies on kinetics of moisture removal from spinach leaves, International Journal of Agriculture and Food Science Technology, 4(4): 303-308.
· Ankita and Prasad, K. (2013). Studies on spinach powder as affected by dehydration temperature and process of blanching, International Journal of Agriculture and Food Science Technology, 4(4): 309-316.
· Prasad, K., Anil, A., Singh, Y. and Sinha, A. S. K. (2013). Concentration dependent rheological behaviour of flours of promising rice cultivars, International Food Research Journal, 20(4): 2005-2008. (Impact Factor – 0.662).
· Prasad, K., Singh, Y. and Anil, A. (2012). Effects of grinding methods on the characteristics of Pusa 1121 rice flour, Journal of Tropical Agriculture and Food Science, 40(2): 193-201.
· Singh, Y. and Prasad, K. (2012). Variations in engineering characteristics of moringa olifera leaf to controlled isothermal exposure, Annals of Biology 28(2): 140-143. (Impact Factor – 0.07).
· Ankita and Prasad, K. (2012). Physical-optical characteristics of Trigonella foenumgraecum powder using linear modeling, International Journal of Information & Computation Technology, 2(2): 251-254.
· Ankita and Prasad, K. (2012). Quality assessment of Trigonella foenumgraecum leaf powder based RTE extruded snacks, International Journal of Information & Computation Technology, 2(1): 9 -12.
· Ankita and Prasad, K. (2012). Hot air drying kinetics, moisture adsorption isotherm and product characterization of brassica juncea, International Journal of Environmental Engineering and Management, 3(1): 53-56. (Impact Factor – 0.94).
· Ankita and Prasad, K. (2012). Physico-optical characteristics of dehydrated Raphanus sativus leaves, quality assessment using linear model, International Journal of Agriculture and Food Science Technology, 3(2): 105-108.
· Prasad, K. and Sharma, R. K. (2012). Characterization of okra seeds of promising genotypes on the basis of physical properties. Indian Journal of Agricultural Research. 46 (3): 199-207. (Impact Factor – 0.31).
· Ghadge, P. N. and Prasad, K. (2012). Some Physical Properties of Rice Kernels: Variety PR-106. J Food Process Technol 3:175. doi:10.4172/2157-7110.1000175.
· Badwaik, L. S., Prasad, K. and Deka, S. C. (2012). Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut, International Food Research Journal 19(1): 341-346. (Impact Factor – 0.662).
· Prasad, K. and Nath, N. (2011). Mathematical Modeling and Optimisation of Sugarcane Juice Level in Grape Beverage Using Response Surface Methodology (RSM). Asian Journal of Dairy and Food Research, 30(4): 278-284.
· Ghadge, P. N. and Prasad, K. (2011). Yoghurt as a functional food: An overview, Beverage and Food World, 38(1): 60-61.
· Sharma, R. K. and Prasad, K. (2010). Classification of promising okra [Abelmoschusesculentus (L.) Moench] genotypes based on principal component analysis, Journal of Tropical Agriculture and Food Science, 38(2): 161-169.
· Prasad, K., Prakash, P. and Prasad, K. K. (2010). Some studies on formulation of rice based functional cookies for celiac. World Journal of Dairy & Food Sciences, 5(2): 164-172.
· K. Prasad, Anal K. Jha, Kamlesh Prasad and A.R. Kulkarni. (2010). Can microbes mediate nanotransformation? Indian Journal of Physics. 84(10):1355-60. (Impact Factor – 1.407).
· Kamlesh Prasad, Rajesh Jale, Manoj Singh, Rajesh Kumar and Ramesh Kumar Sharma. (2010). Non-destructive evaluation of dimensional properties and physical characterization of Carrisacarandas fruits. International Journal of Engineering Studies, 2(3): 321-327.
· Sharma, R. K. and Prasad, K. (2010). Characterisation of promising Okra genotypes on the basis of Principal Component Analysis, Journal of Applied Horticulture. 12(1): 71-74. (Impact Factor – 0.297).
· K. Prasad. (2010). Dehydration behaviour of plain and fortified banana pulps in the preparation of bars, Journal of Dairying Foods & Home Sciences, 29(1):37-41.
· K. Prasad, B. Janve, R. K. Sharma and K. K. Prasad. (2010). Compositional Characterization of Traditional Medicinal Plants: Chemometric Approach, Archives of Applied Science Research, 2(5): 1-10.
· K. Prasad, P.R. Vairagar and M. B. Bera. (2010). Temperature dependent hydration kinetics of Cicerarietinum splits, Food Research International, 43(2): 483-488. (Impact Factor – 4.97).
· Bhatia T., Sharma, R. K., Kumar, Rajesh and Prasad K. (2009). Some studies on quality assessment of exotic promising rice cultivars on the basis of physical characteristics, Research and Reviews in Biosciences, 3(4):153-156. (Impact Factor – 1.44).
· K. Prasad and R. K. Sharma. (2009). Some Studies on Comparison of Starch from Kufri Satluj and Kufri Pukhraj, International Journal of Applied Agricultural Research, 4(2): 97 – 102.
· K. Prasad. (2009). Application of RSM and MR optimization in the development of ready-to-serve (RTS) beverage, International Journal of Applied Agricultural Research, 4(2): 87 – 96.
· Prasad K. K, Debi U, Prasad K, Sinha S. K, Nain C. K, Singh K. (2009). Obesity – relation to gut microecology: an update for gastroenterologists. Medical Progress, 345-353.
· K. Prasad. (2009). Protein Fortification of Mango and Banana Bar using Roasted Bengal Gram Flour and Skim Milk Powder, Agricultural Engineering International: the CIGR EJournal11, 1-6. (Impact Factor – 0.242).
· Anal K. Jha, K. Prasad, Kamlesh Prasad and A.R. Kulkarni. (2009). Plant system: Nature’s nanofactory, Colloid and Surfaces B:Biointerfaces, 73(2): 219-223. (Impact Factor – 4.389).
· Anal K. Jha, Kamlesh Prasad and K. Prasad. (2009). A green low-cost biosynthesis of Sb2O3 nanoparticles. Biochemical Engineering Journal, 43(3): 303-306. (Impact Factor – 3.475).
· Anal K. Jha, Kamlesh Prasad, Vikash Kumar and K. Prasad. (2009). Biosynthesis of silver nanoparticles usingEclipta leaf, Biotechnology Progress, 25(5):1476-1479. (Impact Factor – 2.334).
· Anal K. Jha, K. Prasad and K. Prasad. (2009). Biosynthesis of Sb2O3 Nanoparticles: A Low Cost Green Approach. Biotechnology Journal, 4(11): 1582-1585. (Impact Factor – 3.543).
· Kumari, K. Prasad, K. and Kundu, P. P. (2009). Optimization of chlorpheniramine maleate (CPM) delivery by response surface methodology – four component modeling using various response times and concentrations of chitosan-alanine, glutaraldehyde and CPM, Express Polymer Letters, 3(4): 207-218. (Impact Factor – 0.617).
· Bhatia T., Sharma, R. K., Prasad,K. K. and Prasad, K. (2009). Studies on some physical properties of protein rich legume (Lens esculantus) splits, Asian Journal of Chemistry, 21(10):S103-107. (Impact Factor – 0.31).
· K. Prasad, B. Janve and K. K. Prasad (2008). Development and characterization of fiber rich functional ingredient for the formulation and optimization of high fiber mango jam, International Journal of Gastroenterology and Hepatology, 23(Supp. 5): A155. (Impact Factor – 3.437).
· Ranjan, R.K. and Prasad, K. (2008). Non-Destructive Approach in volatile component Inspection of Food and Flavouring Materials Through Electronic Nose, Analytical Chemistry: An Indian Journal,7(9):739-742. (Impact Factor – 0.95).
· Prasad, K., Ranjan, R.K., Lutfi, Zubala and Pandey, H. (2008). Biosensors: Applications and overview in industrial automation, Biotechnology: An Indian Journal 2(3): 133-138. (Impact Factor – 0.89).
· V. Kumar, H. K. Sharma and K. Prasad. (2008). Compositional optimization of bleaching powder and iodine tincture for the treatment of water by response surface methodology, Ecology, Environment and Conservation, 14(1):95-100. (Impact Factor – 0.12).
· Ghadge, P. N., Prasad, K. and Kadam, P. S. (2008). Effect of fortification on the physico-chemical and sensory properties of buffalo milk yoghurt, Electronic Journal of Environmental, Agriculture and Food Chemistry, 7 (5) 2890-2899. (Impact Factor – 0.354).
· Ghadge, P. N., Vairagar, P. R. and Prasad, K. (2008). Some physical properties of chickpea split (Cicerarietinum L) Agricultural Engineering International: the CIGR EJournal, Manuscript FP 07 039, vol (X) Jan 2008. (Impact Factor – 0.242).
· Zeeshan Ahmad, Ashutosh Prasad and Kamlesh Prasad. (2008). An analytical approach to predict moisture contents of spring barley kernels through microwave permittivity data. Biotechnology: An Indian Journal 2(1): 23-29. (Impact Factor – 0.89).
· Z.Ahmad, A. Prasad, U. K. Prasad, Kamlesh Prasad. (2008). A study of comparative quantitative performances of moisture-dependent models for microwave complex permittivity of soft red winter wheat. Biotechnology: An Indian Journal 2(1): 37-39. (Impact Factor – 0.89).
· Ashutosh Prasad, Zeesham Ahmad, Hariniwas Singh, Priyanka Das, Kamlesh Prasad. (2008). Modelling of sorption isotherms of corn kernels: microwave density-independent permittivity function correlated to water activity. Biotechnology: An Indian Journal 2(1): 40-46. (Impact Factor – 0.89).
· K. Prasad, P. Prakash and K. K. Prasad (2007). Formulation of rice based cookies from gluten free composite flour for the person suffering from celiac disease, Indian Journal of Gastroenterology, 26(2):123. . (Impact Factor – 1.423).
· K. Prasad, Pratibha, S. K. Singh and K. Prasad. (2004). Technological aspects of microwave applications in fruits and vegetable processing, Processed Food Industry 7(8):18-24.
· Sharma, H. K., Prasad, K., Jindal, S., Sood, P. and Pandey, H. (2003). Optimization of ingredients for the manufacture of soft-serve ice-cream (Softy) by response surface methodology (RSM). International Journal of Dairy Technology. 56(1): 22-25. (Impact Factor – 1.63).
· Prasad K; Kaushik V; Prasad K K, (2002). Garlic: a potential source of herbal medicine, Beverage and Food World, 29(12): 24-26.
· K. Prasad, N. Nath, and A. M. Nanjundaswamy, (2002). Dehydration behaviour of plain and fortified mango pulps in the preparation of bars. Journal of Tropical Agriculture and Food Science. 30(1): 83-88.
· Prasad, K. and Nath, N. (2002). Comparison of sugarcane juice based beverage optimization using Response Surface Methodology with Fuzzy Method. Sugar Tech. 4(3):1-8. (Impact Factor – 1.48).
· Prasad, K. and Nath, N. (2002). Effect of pre-treatments and clarificants on sugarcane juice characteristics. Asian Journal of Chemistry, 14(2): 723-731. (Impact Factor – 0.31).
· Kukreja, T. R.; Kumar, D.; Prasad, K.; Chauhan, R. C. and Kundu, P. P. (2002). Optimization of physical and mechanical properties of rubber compounds by response surface methodology – two component modeling using vegetable oil and carbon black. European Polymer Journal. 38(7):1417-1422. (Impact Factor – 3.86)
· Prasad, K. and Sharma, H. K. (2002). Compositional optimization of whey based mango beverage using response surface methodology. Egyptian J. Dairy Sci. 30(1): 75-81.
· Kaushik, V., Sharma, H. K., Prasad, K. and Bera, M. B. (2001). Utilization of husk ash from rice milling industry, Jr. of Industrial Pollution Control, 17(2): 201-205. (Impact Factor – 0.986).
· Sridhar, V., Prasad, K., Choi, S. and Kundu, P. P. (2001). Optimization of physical and mechanical properties of rubber compounds by response surface methodological approach. Journal of Applied Polymer Science. 82:997-1005. (Impact Factor – 2.52).
· Prasad, K. and Sharma, H. K. (2001). Adsorption behaviour of clarified sugarcane juice. Asian Journal of Chemistry, 13(3):1055-1058. (Impact Factor – 0.31).
· Prasad, K. and Sharma, H. K. (2001). Chemical clarification of sugarcane juice using response surface methodology. Asian Journal of Chemistry, 13(4): 1489-1492. (Impact Factor – 0.31).
· Sharma, H. K. and Prasad, K. (2001). Infrared spectroscopy behaviour of coconut and ground nut oils. Asian Journal of Chemistry 13(4): 1321-1324. (Impact Factor – 0.31).
· Sharma, H. K., Prasad, K., Singhal, R. S. and Kulkarni, P. R. (2001). Effect of frying temperature and retention time on lipid profile of paneer. J. Dairying, Foods and Home sciences, 20(3&4):189-193.
· Prasad, K.; Nath, N. and Prasad, K. (2000). Estimation of sugar content in commercially available beverages using ultrasonic velocity measurement. Indian J. Phy. 74A(4):387-389.