Selected Publications

• Geremew Kassa, M., Alemu Teferi, D., Asemu, A. M., Belachew, M. T., Satheesh, N., Abera, B. D., & Erku, E. G. (2024). Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects. CyTA-Journal of Food, 22(1), 2409174.https://doi.org/10.1080/19476337.2024.2409174
• Beyene, T. N., Tenagashaw, M. W., & Satheesh, N. (2024). Evaluating the preparation, nutritional, physical, and microbial quality of ‘chuko’: a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia. Cogent Food & Agriculture, 10(1), 2367056.https://doi.org/10.1080/23311932.2024.2367056
• Keyore, A. A., Dadi, D. W., Satheesh, N., & Woldemariam, H. W. (2024). Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality. International Journal of Food Properties, 27(1), 753–767.https://doi.org/10.1080/10942912.2024.2321914
• Geremew Kassa, M., Asemu, A. M., Belachew, M. T., Satheesh, N., Abera, B. D., & Alemu Teferi, D. (2024). Review on the application, health usage, and negative effects of molasses. CyTA-Journal of Food, 22(1), 2321984.https://doi.org/10.1080/19476337.2024.2321984
• Teferi, D. A., Satheesh, N., & Kassa, M. G. (2024). Optimization of germinated cowpea flour ratios and extrusion conditions on the nutritional composition and sensory quality of Ethiopian emmer wheat-based extruded porridge. Applied Food Research, 4(2), 100442.https://doi.org/10.1016/j.afres.2024.100442
• Teferi, D. A., Satheesh, N., Kassa, M. G., & Belachew, M. T. (2024). Optimization of malted cowpea compositions and extrusion parameters for best quality Ethiopian emmer wheat-based snack food. Discover Food, 4(1), 66.https://doi.org/10.1007/s44187-024-00066-3
• Anberbir, S. M., Satheesh, N., Abera, A. A., Kassa, M. G., Tenagashaw, M. W., Asres, D. T., & Yehuala, T. F. (2024). Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour. Applied Food Research, 4(1), 100390.https://doi.org/10.1016/j.afres.2024.100390
• Mekonnen, Z. A., Satheesh, N., Awol, S. J., & Tadesse, E. E. (2025). Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel. Journal of Culinary Science & Technology, 23(4), 768–798.https://doi.org/10.1080/15428052.2024.2331856
• Sanket, S., Sharma, P. K., Mani, I., Nain, L., & Satheesh, N. (2024). Optimization of ohmic parameters in enzyme assisted aqueous extraction for better physico-chemical properties of the black cumin seed oil. Industrial Crops and Products, 208, 117892.https://doi.org/10.1016/j.indcrop.2023.117892
• Chewicha, G. W., Abdullahi, M. A., Wudineh, T. A., Geletu, T. T., & Satheesh, N. (2024). Effect of blending ratio and extrusion operating conditions on nutritional quality and functional and sensory acceptability of teff-bulla-based complementary food: A response surface methodology approach. Journal of Food Quality, 1159007.https://doi.org/10.1155/2024/xxxxxxx
• Virdi, A. S., Mahajan, A., Devraj, M., & Sanghi, R. (2025). Brewers’ spent grains: Techno-functional challenges and opportunity in the valorization for food products. LWT, 227.https://doi.org/10.1016/j.lwt.2025.117785
• Singh, N., Katyal, M., Virdi, A. S., Saini, J. S., Singh, A. M., & Ahlawat, A. K. (2023). Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude. International Journal of Food Science and Technology, 58(7), 3850–3864.https://doi.org/10.1111/ijfs.16487
• Dangi, P., Chaudhary, N., Chaudhary, V., Virdi, A. S., Kajla, P., Khanna, P., Jha, S. K., Jha, N. K., Alkhanani, M. F., Singh, V., & Haque, S. (2023). Nanotechnology impacting probiotics and prebiotics: a paradigm shift in nutraceuticals technology. International Journal of Food Microbiology, 388.https://doi.org/10.1016/j.ijfoodmicro.2022.110083
• Awasthi, T., Singh, N., Virdi, A. S., Singh, A. M., & Ahlawat, A. K. (2022). Effect of solvents and supercritical-CO2 extraction of lipids on physico-chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties. International Journal of Food Science and Technology, 57(8), 5057–5067.https://doi.org/10.1111/ijfs.15813
• Chaudhary, N., Virdi, A. S., Dangi, P., Khatkar, B. S., Mohanty, A. K., & Singh, N. (2022). Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics. Food Hydrocolloids, 124.https://doi.org/10.1016/j.foodhyd.2021.107212
• Singh, A., Thakur, S., Virdi, A. S., Singh, N., Kour, R., Kaur, S., & Jain, S. K. (2022). Novel methylcellulose based thermosensitive in situ nano liposomes of docetaxel for improved pharmacokinetics and pharmacodynamics with reduced toxicity. Materials Today Communications, 33.https://doi.org/10.1016/j.mtcomm.2022.104167
• Joshi, A., Virdi, A. S., Kaur, R., Kumar, A., & Singh, N. (2025). Deciphering food proteins: The applications of SDS-PAGE in food science. Food Bioscience, 66.https://doi.org/10.1016/j.fbio.2025.xxxxxx
• Singh, B. P., Paul, S., Ferreira-Santos, P., Bhushan, B., Hati, S., Goel, G., & Udenigwe, C. (2025). In silico and molecular docking approaches in food-derived bioactive peptide discovery: Trends, challenges, and prospects. Food Research International.https://doi.org/10.1016/j.foodres.2025.117637
• Samtiya, M., Bhushan, B., Sari, T. P., Badgujar, P. C., Chandratre, G. A., Singh, P., & Dhewa, T. (2024). Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach. Food Production, Processing and Nutrition, 6(1), 81.https://doi.org/10.1186/s43014-024-00281-4
• Samtiya, M., Badgujar, P. C., Chandratre, G. A., Aluko, R. E., Kumar, A., Bhushan, B., & Dhewa, T. (2024). Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product. Food Chemistry: X, 22, 101483.https://doi.org/10.1016/j.fochx.2024.101483
• Singh, B. P., Rohit, Manju, K. M., Sharma, R., Bhushan, B., Ghosh, S., & Goel, G. (2023). Nano-conjugated food-derived antimicrobial peptides as natural biopreservatives: a review of technology and applications. Antibiotics, 12(2), 244.https://doi.org/10.3390/antibiotics12020244
• Popli, S., Badgujar, P. C., Agarwal, T., Bhushan, B., & Mishra, V. (2022). Persistent organic pollutants in foods, their interplay with gut microbiota and resultant toxicity. Science of the Total Environment, 832, 155084.https://doi.org/10.1016/j.scitotenv.2022.155084
• Kumari, M., Patel, H. K., Kokkiligadda, A., Bhushan, B., & Tomar, S. K. (2022). Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties. LWT, 154, https://doi.org/10.1016/j.lwt.2021.112827
• Rani, A., Chalana, L., Kaur, S., Kuksal, K., Sharma, A., Sharma, A., & Nile, S. H. (2026). Valorization of tamarind kernel biomass into functional biopolymers for yeast immobilization and enhanced ethanol production. Biomass and Bioenergy, 211, 109230.https://doi.org/10.1016/j.biombioe.2026.109230
• Sharma, A., Rani, A., Sharma, A., Kaur, S., Kuksal, K., Nile, A. S., & Nile, S. H. (2026). Sustainable utilization of citrus biowaste through pharmacoinformatic and green extraction approaches to develop polymethoxyflavones-rich extract targeting xanthine oxidase in gouty arthritis. Journal of Cleaner Production, 543, 147623.https://doi.org/10.1016/j.jclepro.2026.147623
• Kaur, S., Rani, A., Thakur, R., Sharma, A., Kuksal, K., Sharma, A., & Nile, S. H. (2025). Red cabbage anthocyanin-rich natural colorant: Optimization of ultrasound-assisted extraction, microencapsulation, bioaccessibility, and functional yogurt development. Ultrasonics Sonochemistry.https://doi.org/10.1016/j.ultsonch.2025.107702
• Rani, A., Sharma, A., Soni, N., Nile, A. S., & Nile, S. H. (2025). Revealing Molecular Mechanisms behind Nano-Fertilizers, Nano-Pesticides, and Nano-Fungicides. In Nanotechnology in Agriculture.https://doi.org/10.1007/978-3-031-xxxxx
• Kaur, S., Sharma, A., Bala, S., Satheesh, N., Nile, A. S., & Nile, S. H. (2025). Microalgae in the food-health nexus: exploring species diversity, high-value bioproducts, health benefits, and sustainable market potential. Bioresource Technology, 427, 132424.https://doi.org/10.1016/j.biortech.2025.132424
• Venkidasamy, B., Shelar, A., Dhanapal, A. R., Nile, A. S., Patil, R., Zhang, Y., & Nile, S. H. (2025). Emerging biopolymer nanocarriers for controlled and protective delivery of food bioactive compounds-current status and future perspective. Food Hydrocolloids, 160, 110769.https://doi.org/10.1016/j.foodhyd.2024.110769
• Venkidasamy, B., Samynathan, R., Ramasamy, P., Kumar, M. S., Thiruvengadam, M., Khayrullin, M., & Nile, S. H. (2024). Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review. Food Bioscience, 61, 104533.https://doi.org/10.1016/j.fbio.2024.104533
• Rawata, M., Varshneya, A., Kandpala, R., Choudharya, A., Guptaa, A. K., Pratiksha, & Rustagi, S. (2025). Exploration of compositional, functional, nutraceutical, and metabolites of Ram kandmool (Agave sisalana Perrine) for potential application in food systems. International Journal of Biological Macromolecules, 307, 140725.https://doi.org/10.1016/j.ijbiomac.2025.140725
• Pratiksha, Khamrui, K., & Prasad, W. (2024). Physicochemical, microbial, and sensory properties of 'in-package' fermented LASSI. Indian Journal of Animal Health, 63(2).
• Pathak, A., Theagarajan, R., Rizqi, M. M., Nugraha, A. S., Boruah, T., Pratiksha, Kumar, H., Naik, B., Yadav, S., Jha, A. K., Trivedi, A., Gupta, A. K., & Kumar, P. (2025). AI-enabled drug and molecular discovery: computational methods, platforms, and translational horizons. Discover Molecules.https://doi.org/10.1007/s44313-025-00032-0
• Anand, A., Pratiksha, Boruah, T., Gupta, A. K., Chutia, H., Naik, B., & Kumar, V. (2025). Green and sustainable utilization of underutilized exudate gums from the Himalayan region: Advances in nutraceutical and pharmaceutical applications. Sustainable Chemistry and Pharmacy, 47, 102160.https://doi.org/10.1016/j.scp.2025.102160
• Hilla, L. K., Gupta, A. K., Pratiksha, Sharma, M., & Jha, A. K. (2025). A comparative review of breadfruit seeds. South African Journal of Botany, 181, 290–301.https://doi.org/10.1016/j.sajb.2025.01.010
• Garg, P., Ghoshal, G., & Goyal, M. (2026). Effects of quinoa flour addition on composite gluten-free bread. Sustainable Food Technology.(Accepted; DOI pending)
• Thakur, S., Alasiri, G., Bains, A., Nagraik, R., Alaseem, A. M., Fareed, M., & Chawla, P. (2025). Rice husk-derived carbon quantum dots. Food Bioscience.https://doi.org/10.1016/j.fbio.2025.108034
• Sharma, N., Thakur, S., Bains, A., Goksen, G., Ali, N., Ansari, M. A., & Chawla, P. (2025). Carbon quantum dots from waste tea bags for acrylamide detection. Food Chemistry: X, 25, 102043.https://doi.org/10.1016/j.fochx.2025.102043
• Thakur, S., Bains, A., Kumar, A., Goksen, G., Dhull, S. B., Ali, N., & Chawla, P. (2024). Carbon quantum dots from Chlorella vulgaris. Food Bioscience, 62, 105272.https://doi.org/10.1016/j.fbio.2024.105272
• Thakur, S., Bains, A., Kumar, A., Goksen, G., Dhull, S. B., Ali, N., & Chawla, P. (2024). Papaya peel-derived nanohydrogel for shelf-life enhancement. International Journal of Biological Macromolecules, 283, 137591.https://doi.org/10.1016/j.ijbiomac.2024.137591

Books/Book Chapter

• Mishra, R., & Satheesh, N. (2024). Kodo Millet (Paspalum scrobiculatum)-A Nutri-rich Millet Crop: Nutritional Composition, Health Benefits and Food Product Developments. In Millets and Other Potential Crops(pp. 157-179). CRC Press.
• Virdi, A. S., & Singh, N. (2022). Functional Cereals for Gluten Intolerance. In Functional Cereals and Cereal Foods: Properties, Functionality and Applications (pp. 81–112).
• Thakur, A., Morya, S., Kumar, D., Ahmed, J., Mac Regenstein, J., & Fuoco, D.
  (2025). Potential of Quinoa as a Source of Secondary Metabolites for Human Health.
  In Plant Secondary Metabolites (pp. 274-293). CRC Press.
• Chandana, S., Pratiksha, Brunda, N.B. & Ashwija, B.N. (2026). Costus igneus. In: Underutilized Tuber Crops of the Himalayan Region Nutraceutical Potential, Processing, and Applications. Gupta, A.K. & Negi, P.S. (Eds.). Academic Press. London, U.K. (pp.169-182). ISBN: 9780443336478.
• Yadav, L. Yadav, A., Pratiksha & Jha, A.K. (2026). Psophocarpus tetragonolobus (Winged bean). In: Underutilized Tuber Crops of the Himalayan Region Nutraceutical Potential, Processing, and Applications. Gupta, A.K. & Negi, P.S. (Eds.). Academic Press. London, U.K. (pp.409-425). ISBN: 9780443336478.
• Gupta, S.K., Gupta, A., Sahu, S., Komre, P., Chauhan, D.N., Chauhan, N.S., Pratiksha & Bora, B. (2026). Maranta arundinacea. In: Underutilized Tuber Crops of the Himalayan Region Nutraceutical Potential, Processing, and Applications. Gupta, A.K. & Negi, P.S. (Eds.). Academic Press. London, U.K. (pp.375-394). ISBN: 9780443336478.
• Gupta, A.K., Kandpal, R., Kumar, S., Pratiksha, & Jha, A.K. (2026). Introduction. In: Underutilized Seeds Sustainable Solutions for Health, Industry, and Environment. Gupta, A.K. (Ed.). Springer, Singapore. (pp. 1-14). ISBN 978-981-95-4801-9.
• Boruah, T., Theagarajan, R., Haldar, C., Jha, A.K., Pratiksha, & Gupta, A.K. (2025). Biocontrol Bacteria for Post-harvest Disease Management. Mass Production of Bio-agents. Learning media publications. 167-192. ISBN: 9788197949494.
• Theagrajan, R., Pratiksha, Yadav, S., Jha, A.K., Gupta, A.K. (2025). Role of Copyright in Food Education & E-learning. Intellectual Property Rights and Patenting in India. Swaranjali Publication. 17-24. ISBN: 9789365594706.
• Garg, J. & Garg P. (2026) (Eds.). Chapter 8: Next-Gen Innovations in plant-based Milk and Meat: Pioneering Technologies Shaping the Future of Food, Accepted in Cambridge scholars Publishing.