Faculty Profile

1. Health Foods
2. Food Safety
3. Minimal Processing and Gain Processin
4. Product Development

1. Young Scientist Award (2007), conferred at 10th Indian Agricultural Scientists and Farmer’s Congress - Organized by BIOVED Society, Allahabad.
2. Best Science Research Award (2008), Conferred by M. P. Council of Science and Technology, University Cell MGCGV, Chitrakoot, Satna (Madhya Pradesh).
3. Placed among the panel of referees for several journals in the field of Food Technology.
4. Associate Editor, Food Safety and Risk, Springer  
5. Former Chairman, FAD 16 of BIS
6. Former Member, Scientific Panel on Water and Beverages (SP-17), FSSAI
7. Nominated in Food of Plant Origin Group (FPG) of Network for Scientific Co-operation for Food Safety and Applied Nutrition (NetScoFAN) of FSSAI, on behalf of NIFTEM Kundli, as Lead Institution 
8. Associated as Member in the Panel of Drafting Standards for Sweetmeats and Namkeen
9. Outstanding Achievement Award (2018) during International Conference on Agricultural, Allied and Applied Sciences Organized by Biologix research and Innovation Centre at JNU Delhi

Research Papers 

• Pandey, N.; Upadhyay, A.; Kumar, N. A.; Mishra, S.; Sinha, S. S. Effect of Microwave Treatment and Alternate Drying Methods on Functional Properties of Soy Protein–Sodium Alginate Conjugates. Discover Food 2026, 6 (1), 159.
• Chaudhary, S.; Singh, R.; Upadhyay, A.; Kaur, B. P.; Talwar, B. Enhancing the Applicability of Spirulina platensis in Food Systems: The Role of Double Coated Encapsulation. Food Res. Int. 2026, 233, 119012.
• Kumar, N.; Sahil; Yadav, A.; Alanazi, A. M.; Khan, A. A.; Upadhyay, A.; Shukla, S. Tapioca Starch-Based Nano-Edible Coating Functionalized with Essential Oils Using Ultrasonication: An Application in Postharvest Management of Khasi Mandarin. J. Food Meas. Charact. 2026, 20 (3), 3622–3638. https://doi.org/10.1007/s11694-025-03887-2
• Dixit, A.; Kumar, N. A.; Upadhyay, A.; Kaushik, N. Nanotechnology in the Detoxification of Agrochemical Residues. In Nanotechnology in Pre- and Postharvest Horticulture: Applications and Developments; 2026; pp 237–256.
• Patil, R.; Kumar, P.; Goswami, S.; Kishore, A.; Kumar, N.; Kumari, K.; Upadhyay, A.; Chakraborty, G.; Kaur, K. Valorization of Pomegranate Peel Powder/Extract for Development of Sweet Potato Starch Based Active Packaging Film and Application for Shelf-Life Extension of Bread. J. Food Meas. Charact. 2025, 19 (12), 10066–10082.
• Yadav, A.; Kumar, N.; Upadhyay, A.; Pavlic, B.; Kumar, A.; Kaushik, N. A Sustainable Approach to Turning Mango Kernel Waste Starch into Edible Coating with Lemongrass Essential Oils for Shelf-Life Extension of Guava Fruits. Starch/Stärke 2025, 77 (10), e70107.
• Rathee, S.; Ojha, A.; Sagar, P.; Upadhyay, A.; Rather, I. A.; Shukla, S. Decoration of Fe₃O₄–Vitamin C Nanoparticles on Alginate–Chitosan Nanocomplex: Characterization, Safety, Bioaccessibility Boost and Iron Nanofortification in A2 Goat Milk Gels. Food Chem. 2025, 470, 142711.
• Yadav, A.; Kumar, N. A.; Upadhyay, A.; Pratibha; Kieliszek, M. Mango Kernel Starch-Based Edible Coating with Lemongrass Oil: A Sustainable Solution for Extending Tomato Shelf Life. J. Food Meas. Charact. 2025, 19 (3), 1929–1945.
• Dixit, A.; Sonwal, S.; Upadhyay, A.; Bajpai, V. K.; Huh, Y. S.; Shukla, S. Development and Characterization of Gold Nanoparticle-Based Colorimetric Sensing Assay Functionalized with L-Cysteine for the Detection of Calcium Carbide in Ripened Mango and Banana Fruits. Heliyon 2025, 11 (4), e42614.
• Naqash, F.; Ravichandran, C.; Upadhyay, A.; Ayob, O.; Bashir, K. Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese–Kalari. J. Culin. Sci. Technol. 2025, 23 (5), 1169–1184.
• Dave, J.; Kumar, N.; Upadhyay, A.; Purba, D. T.; Kudre, T.; Nukthamna, P.; Sa-nguanpuag, S.; Moula Ali, A. M.; Bavisetty, S. C. B. Sustainable Fish Oil Extraction from Catfish Visceral Biomass: A Comparative Study between High-Shear Homogenization and High-Frequency Ultrasound on Wet Rendering Process. Foods Raw Mater. 2025, 13 (1), 94–106. https://doi.org/10.21603/2308-4057-2025-1-627.
• Himanshu; Kumar, N. A.; Khangwal, I.; Upadhyay, A. Assessment of Nutritional Composition, Phytochemical Screening, Antioxidant, and Antibacterial Activities of Date Palm (Phoenix dactylifera) Seeds. Discover Food 2024, 4 (1), 151.
• Singh, H.; Singh, R.; Kumar, N. A.; Kaur, B. P.; Upadhyay, A. Effects of Wet-Milling Extraction Methods on Nutritional, Functional, and Structural Properties of Barnyard Millet Starch. Starch/Stärke 2024, 76 (11–12), 2300136.
• Kumar, N. A.; Upadhyay, A.; Shukla, S. Effects of Essential Oils and Ultrasonic Treatments on Properties of Edible Coatings and Their Application on Citrus Fruits. Starch/Stärke 2024, 76 (11–12), 2300104.
• Mehra, M.; Kumar, N. A.; Ojha, A.; Upadhyay, A. Extending the Postharvest Shelf Life of Sweet Orange (Citrus sinensis L.) Fruits Using Muskmelon Seeds Flour-Based Edible Coatings Functionalized with Oregano Essential Oil. J. Food Meas. Charact. 2024, 18 (10), 8472–8488.
• Sinha, S. S.; Upadhyay, A.; Singh, A. Investigating the Impact of Lecithin Addition on Rheological and Textural Properties of Oleogels Prepared from Soy Protein Isolate–Xanthan Gum. Int. J. Food Sci. Technol. 2024, 59 (10), 7152–7158.
• Kamble, M. G.; Singh, A.; Singh, S. V.; Upadhyay, A.; Kondepudi, K. K.; Chinchkar, A. V. Effect of Gastrointestinal Resistant Encapsulate Matrix on Spray-Dried Microencapsulated Lacticaseibacillus rhamnosus GG Powder and Its Characterization. Food Res. Int. 2024, 192, 114804.
• Belayneh Asfaw, T.; Getachew Tadesse, M.; Beshah Tessema, F.; Woldemichael Woldemariam, H.; Chinchkar, A. V.; Singh, A.; Upadhyay, A.; Mehari, B. Ultrasonic-Assisted Extraction and UHPLC Determination of Ascorbic Acid, Polyphenols, and Half-Maximum Effective Concentration in Citrus medica and Ziziphus spina-christi Fruits Using Multivariate Experimental Design. Food Chem. X 2024, 22, 101310.
• Kumar, N. A.; Khan, A. A.; Pyngrope, D.; Alanazi, A. M.; Upadhyay, A.; Shukla, S. Development and Characterization of Novel Starch (Mango Kernel and Litchi Seed)-Based Active Edible Coatings and Films Using Ultrasonication: Effects on Postharvest Shelf Life of hasi Mandarins. Sustain. Chem. Pharm. 2024, 39, 101610.
•  Mishra, S.; Singh, R.; Upadhyay, A.; Kaur, B. P.; Shukla, S. Development and Characterization of Physical Stability, Glycemic Index, Flow Behaviors, and Antioxidant Activity of Finger Millet-Based Beverage. J. Food Sci. 2024, 89 (4), 2096–2109.
• Shinde, M. M.; Malik, M.; Kaur, K.; Gahlawat, V. K.; Kumar, N.; Chiraang, P.; Upadhyay, A. Formulization and Characterization of Guar Gum and Almond Gum Based Composite Coating and Their Application for Shelf-Life Extension of Okra (Hibiscus esculentus). Int. J. Biol. Macromol. 2024, 262, 129630.
• Sinha, S. S.; Upadhyay, A.; Singh, A. Development and Optimization of Oleogel Made with Soy Protein Isolate and Xanthan Gum Using Emulsion Template Approach and Its Comparison with Solid Fats. Heliyon 2024, 10 (3), e25224.
• Heena; Kumar, N. A.; Singh, R.; Upadhyay, A.; Giri, B. S. Application and Functional Properties of Millet Starch: Wet Milling Extraction Process and Different Modification Approaches. Heliyon 2024, 10 (3), e25330.
• Sejwar, H.; Singh, A.; Kumar, N.; Srivastava, S.; Upadhyay, A.; Dar, A. H. Effect of Ultrasonication on the Properties of Carnauba Wax-Based Soybean Oleogel. Appl. Acoust. 2024, 216, 109729.
• Prasad, J.; Sharma, S. P.; Kumar, N. A.; Jaiswal, R.; Upadhyay, A. Development and Characterisation of Chitosan-Based Composite Coating/Films Encapsulated with Clove Nanoemulsion for Potential Postharvest Preservation. Int. J. Postharvest Technol. Innov. 2024, 9 (4), 364–387.
• Thakur, D.; Suhag, R.; Singh, A.; ...; Prabhakar, P. K.; Sharma, A. Comparative Evaluation of Soybean Oil–Carnauba Wax Oleogel as an Alternative to Conventional Oil for Potato Chips Frying. Food Struct. 2023, 37, 100334.
• Kumar, N. A.; Pratibha; Upadhyay, A.; Yadav, A.; Neeraj; Trajkovska Petkoska, A.; Gniewosz, M.; Kieliszek, M. Extending the Shelf Life of Mango (Mangifera indica L.) Fruits by Using Edible Coating Based on Xanthan Gum and Pomegranate Peel Extract. J. Food Meas. Charact. 2023, 17 (2), 1300–1308.
• Ravichandran, C.; Upadhyay, A.; Meda, V.; Rastogi, N. K.; Khan, Z. A.; Emanuel, N. Effect of High Shear Homogenisation on Physicochemical, Microstructure, Particle Size and Volatile Composition of Residual Pineapple Pulp. Int. J. Food Sci. Technol. 2023, 58 (4), 2092–2103.
• Suhag, R.; Dhiman, A.; Prabhakar, P. K.; Sharma, A.; Singh, A.; Upadhyay, A. Microfluidization of Liquid Egg Yolk: Modelling of Rheological Characteristics and Interpretation of Flow Behavior under a Pipe Flow. Innov. Food Sci. Emerg. Technol. 2022, 81, 103119. 
• Belayneh Asfaw, T.; Gebremichael, S.; Chinchkar, A. V.; Tadesse, M. G.; Tessema, F. B.; Singh, A.; Upadhyay, A. Comparative Study on Chemical Composition and Antioxidant Properties (GraphPad Prism Approach) of Wild Ethiopian Ziziphus spina-christi and Indian Ziziphus ujube Fruit Species. Food Anal. Methods 2022, 15 (8), 2224–2237.
• Handu, S.; Upadhyay, A.; Jan, S. Studies on Flow Properties of Bengal Gram (Cicer arietinum) Flour for Effective Handling and Storage Strategies. J. Food Process Eng. 2022, 45 (6), e13874.
• Dhiman, A.; Suhag, R.; Verma, K.; Sharma, A.; Upadhyay, A.; Singh, A. Influence of Microfluidization on Physico-Chemical, Rheological, Thermal Properties and Cholesterol Level of Cow Ghee. LWT 2022, 160, 113281.
• Singh, S. V.; Singh, R.; Singh, A.; Sethi, S.; Tarafdar, A.; Upadhyay, A. Optimization of Enzymatic Hydrolysis Parameters for Sapodilla Fruit (Manilkara achras L.) Juice Extraction. J. Food Process. Preserv. 2022, 46 (3), e16315.
• Thakur, D.; Singh, A.; Prabhakar, P. K.; Meghwal, M.; Upadhyay, A. Optimization and Characterization of Soybean Oil–Carnauba Wax Oleogel. LWT 2022, 157, 113108.
• Yadav, A.; Kumar, N. A.; Upadhyay, A.; Singh, A.; Anurag, R. K.; Pandiselvam, R. Effect of Mango Kernel Seed Starch-Based Active Edible Coating Functionalized with Lemongrass Essential Oil on the Shelf-Life of Guava Fruit. Qual. Assur. Saf. Crops Foods 2022, 14 (3), 103–115.
• Singh, S. V.; Singh, R.; Singh, A.; …; Kaur, B. P.; Chinchkar, A. V. Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization. J. Food Qual. 2022, 2022, 6367411. 
• Dhaka, R. K.; Kumar, N. A.; Pratibha; Upadhyay, A. Optimization, Characterization, and Influence of Microfluidization on Almond Gum-Based Composite Edible Film. Starch/Stärke 2021, 73 (5–6), 2000101.
• Suhag, R.; Dhiman, A.; Thakur, D.; Kumar, A.; Upadhyay, A. Physico-Chemical and Functional Properties of Microfluidized Egg Yolk. J. Food Eng. 2021, 294, 110416.
• Mishra, A.; Upadhyay, A.; Jaiswal, P.; Sharma, N. Effect of Different Drying Method on the Chemical and Microstructural Properties of Loquat Slices. J. Food Process. Preserv. 2021, 45 (3), e15105.
• Kumar, N. A.; Pratibha; Baghel, N.; ...; Singh, R.; Kumar, S. Effect of Active Chitosan–Pullulan Composite Edible Coating Enriched with Pomegranate Peel Extract on the Storage Quality of Green Bell Pepper. LWT 2021, 138, 110435.
• Kamble, D. B.; Singh, R.; Rani, S.; ...; Kumar, N.; Thangalakshmi, S. Evaluation of Structural, Chemical and Digestibility Properties of Multigrain Pasta. J. Food Sci. Technol. 2021, 58 (3), 1014–1026.
• Rani, S.; Singh, R.; Kamble, D. B.; ...; Yadav, S.; Kaur, B. P. Multigrain Noodles: Nutritional Fitness and Cost Effectiveness for Indian Mid-Day Meal. Food Secur. 2020, 12 (2), 479–488.
• Kamble, D. B.; Singh, R.; Kaur, B. P.; Rani, S.; Upadhyay, A. Effect of Microwave Processing on Physicothermal Properties, Antioxidant Potential, In Vitro Protein Digestibility and Microstructure of Durum Wheat Semolina. J. Food Meas. Charact. 2020, 14 (2), 761–769.
• Bajpai, V. K.; Oh, C.; Khan, I.; ...; Han, Y. K.; Shukla, S. Fluorescent Immunoliposomal Nanovesicles for Rapid Multi-Well Immuno-Biosensing of Histamine in Fish Samples. Chemosphere 2020, 243, 125404.
• Rani, S.; Singh, R.; Kamble, D. B.; Upadhyay, A.; Kaur, B. P. Structural and Quality Evaluation of Soy Enriched Functional Noodles. Food Biosci. 2019, 32, 100465.
• Kumar, A.; Badgujar, P. C.; Mishra, V.; ...; Babar, O. A.; Upadhyay, A. Effect of Microfluidization on Cholesterol, Thermal Properties and In Vitro and In Vivo Protein Digestibility of Milk. LWT 2019, 116, 108523.
• Pratap, D.; Singh, R.; Ravichandran, C.; ...; Kaur, B. P.; Thangalakshmi, S. Evaluation of Physicochemical, Antioxidant, and Sensory Characteristics of Khoa Prepared from Blends of Soy and Standardized Milk. J. Food Process. Preserv. 2019, 43 (11), e14215.
• Kamble, D. B.; Singh, R.; Rani, S.; ...; Upadhyay, A.; Kumar, N. Optimization and Characterization of Antioxidant Potential, In Vitro Protein Digestion and Structural Attributes of Microwave Processed Multigrain Pasta. J. Food Process. Preserv. 2019, 43 (10), e14125. 
• Kohli, G.; Jain, G.; Bisht, A.; ...; Kumar, A.; Dabir, S. Effect of Non-Thermal Hurdles in Shelf Life Enhancement of Sugarcane Juice. LWT 2019, 112, 108233.
• Shukla, S.; Khan, I.; Bajpai, V. K.; ...; Han, Y. K.; Tripathi, K. M. Sustainable Graphene Aerogel as an Ecofriendly Cell Growth Promoter and Highly Efficient Adsorbent for Histamine from Red Wine. ACS Appl. Mater. Interfaces 2019, 11 (20), 18165–18177.
• Rani, S.; Singh, R.; Kaur, B. P.; Upadhyay, A.; Kamble, D. B. Optimization and Evaluation of Multigrain Gluten-Enriched Instant Noodles. Appl. Biol. Chem. 2018, 61 (5), 531–541.
• Pratap, D.; Maurya, V. K.; Kumar, N. A.; Singh, R.; Upadhyay, A. Studies on Physico-Chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk). Curr. Nutr. Food Sci. 2018, 14 (1), 61–67.
• Dixit, A.; Upadhyay, A.; Mishra, A. Process Optimization for the Development of Low Fat Fried Indian Traditional Snack Using Response Surface Approach. Carpathian J. Food Sci. Technol. 2018, 10 (3), 57–71.
• Singh, L.; Upadhyay, A.; Dhawan, A. K. Taxonomy, Anatomy, Physiology and Nutritional Aspects. In Tropical Roots and Tubers: Production, Processing and Technology; 2016; pp 34–137.
• Singh, A.; Sharma, H. K.; Kumar, N.; Upadhyay, A.; Mishra, K. P. Thin Layer Hot Air Drying of Bael (Aegle marmelos) Fruit Pulp. Int. Food Res. J. 2015, 22 (1), 398–406.
• Singh, N.; Jha, A.; Chaudhary, A.; Upadhyay, A. Enhancement of the Functionality of Bread by Incorporation of Shatavari (Asparagus racemosus). J. Food Sci. Technol. 2014, 51 (9), 2038–2045.
• Singh, A.; Sharma, H. K.; Kumar, S. V. J.; Upadhyay, A.; Mishra, K. P. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis. Int. J. Food Sci. 2013, 2013, 239839.
• Premi, M.; Sharma, H. K.; Upadhyay, A. Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa oleifera). Int. J. Food Eng. 2012, 8 (4), 13.
• Sharma, H. K.; Ingle, S.; Saini, C. S.; Sarkar, B. C.; Upadhyay, A. Effect of Various Process Treatment Conditions on the Allyl Isothiocyanate Extraction Rate from Mustard Meal. J. Food Sci. Technol. 2012, 49 (3), 368–372.
• Jha, A.; Upadhyay, A.; Rasane, P.; Singh, H. B. Quantitative Studies of Phytochemicals of Selected Green Leafy Vegetables and Their Antioxidant Potential. Med. Plants 2011, 3 (2), 113–117.
• Upadhyay, A.; Sharma, H. K.; Sarkar, B. C. Optimization of Carrot Pomace Powder Incorporation on Extruded Product Quality by Response Surface Methodology. J. Food Qual. 2010, 33 (3), 350–369.
• Gulia, A.; Sharma, H. K.; Sarkar, B. C.; Upadhyay, A.; Shitandi, A. A. Changes in Physico-Chemical and Functional Properties during Convective Drying of Aloe vera (Aloe barbadensis) Leaves. Food Bioprod. Process. 2010, 88 (2–3), 161–164.
• Upadhyay, A.; Mishra, S. P.; Sharma, H. K. Utilization of a By-Product from Carrot. Indian J. Agric. Biochem. 2007, 20 (2), 97–99.

Review Papers 

• Raj A, S.; Dubey, P. K.; Pandey, H.; Upadhyay, A. Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. Int. J. Food Sci. 2026, 2026 (1), 5556678. 
• Ahmad, S.; Singh, A. K.; Akram, W.; Upadhyay, A.; Abrol, G. S. Algal Lipids: A Review on Current Status and Future Prospects in Food Processing. J. Food Sci. 2025, 90 (1), e17618. 
• Pandey, N.; Kumar, N.; Upadhyay, A. Soy Protein Modification Strategies, Functional Interplay and Industrial Relevance: A Review. J. Food Meas. Charact. 2025, 19 (2), 785–805. 
• Thamarsha, A. K. A. N. W. M. R. K.; Kumar, N.; Pratibha; Mor, K.; Upadhyay, A.; Sudhani, H. P. K.; Pamu, V. S. A Review of Functional Properties and Applications of Legume-Based Edible Coatings. Legume Sci. 2024, 6 (4), e70004
• Sinha, S. S.; Upadhyay, A.; Singh, A.; Mishra, S.; Pandey, N. Bigels: A Versatile Gel Composite for Tailored Application in Food Industries: A Review. Food Struct. 2024, 41, 100380.
• Kumar, N.; Upadhyay, A.; Shukla, S.; Bajpai, V. K.; Kieliszek, M.; Yadav, A.; Kumaravel, V. Next Generation Edible Nanoformulations for Improving Post-Harvest Shelf-Life of Citrus Fruits. J. Food Meas. Charact. 2024, 18 (3), 1825–1856.
• Kumar, N. A.; Dixit, A.; Upadhyay, A.; Huh, Y. S.; Shukla, S. Application of Sensing Methods in Agricultural Sector for the Detection of Pesticide Residues: An Overview. Plant Sci. Today 2024, 11 (4), 905–920. https://doi.org/10.14719/pst.5725
• Prasad, J.; Dixit, A.; Sharma, S. P.; Jaiswal, R.; Upadhyay, A.; Kumar, N. A. Nanoemulsion-Based Active Packaging for Food Products. Foods Raw Mater. 2024, 12 (1), 22–36.
• Kumar, N.; Pratibha; Prasad, J.; Yadav, A.; Upadhyay, A.; Neeraj; Shukla, S.; Trajkovska Petkoska, A.; Heena; Suri, S.; Gniewosz, M.; Kieliszek, M. Recent Trends in Edible Packaging for Food Applications—Perspective for the Future. Food Eng. Rev. 2023, 15 (4), 718–747.
• Mishra, S.; Singh, R.; Upadhyay, A.; Mishra, S.; Shukla, S. Emerging Trends in Processing for Cereal and Legume-Based Beverages: A Review. Future Foods 2023, 8, 100257.
• Rathee, S.; Ojha, A.; Upadhyay, A.; Rather, I. A.; Ali, S.; Shukla, S. Biogenic Engineered Nanomaterials for Enhancing Bioavailability via Developing Nano-Iron-Fortified Smart Foods: Advances, Insight, and Prospects of Nanobionics in Fortification of Food. Food Funct. 2023, 14 (20), 9083–9099.
• Choudhary, R.; Singh, A.; Upadhyay, A.; Rather, I. A.; Bajpai, V. K.; Shukla, S. Exotic God Fruit, Persimmon (Diospyros kaki): Pharmacological Importance and Human Health Aspects. eFood 2023, 4 (1), e52.
• Yadav, A.; Kumar, N. A.; Upadhyay, A.; Pratibha; Anurag, R. K. Edible Packaging from Fruit Processing Waste: A Comprehensive Review. Food Rev. Int. 2023, 39 (4), 2075–2106.
• Yadav, A.; Kumar, N. A.; Upadhyay, A.; Sethi, S.; Singh, A. Edible Coating as Postharvest Management Strategy for Shelf-Life Extension of Fresh Tomato (Solanum lycopersicum L.): An Overview. J. Food Sci. 2022, 87 (6), 2256–2290.
• Yadav, A.; Kumar, N.; Upadhyay, A.; Fawole, O. A.; Mahawar, M. K.; Jalgaonkar, K.; Chandran, D.; Rajalingam, S.; Zengin, G.; Kumar, M.; Mekhemar, M.* Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration. Plants 2022, 11 (4), 547. https://doi.org/10.3390/plants11040547
• Kumar, A.; Dhiman, A.; Suhag, R.; …; Upadhyay, A.; McClements, D. J. Comprehensive Review on Potential Applications of Microfluidization in Food Processing. Food Sci. Biotechnol. 2022, 31 (1), 17–36. 
• Suhag, R.; Kumar, N. A.; Trajkovska Petkoska, A.; Upadhyay, A. Film Formation and Deposition Methods of Edible Coating on Food Products: A Review. Food Res. Int. 2020, 136, 109582.
• Ravichandran, C.; Badgujar, P. C.; Gundev, P.; Upadhyay, A. Review of Toxicological Assessment of d-Limonene, a Food and Cosmetics Additive. Food Chem. Toxicol. 2018, 120, 668–680.
• Rani, S.; Singh, R.; Sehrawat, R.; Kaur, B. P.; Upadhyay, A. Pearl Millet Processing: A Review. Nutr. Food Sci. 2018, 48 (1), 30–44.

Books

• H. K. Sharma, Ashutosh Upadhyay and Manoj M (2014) Food Engineering and Technology – A Practice Book, ISBN: 9789383305483, Pub – NIPA

Edited Books

• Kumar, N. A.; Pratibha; Upadhyay, A.; Trajkovska Petkoska, A., Eds. Trends in Edible Packaging: Sustainable Approaches for Postharvest Management of Fruits and Vegetables; Sustainable Packaging; Springer: Cham, Switzerland, 2026

Book chapters 

• Yadav, A., Kumar, N., Dixit, A., Kumar, S. and Upadhyay, A. (2024). Nano Technology in Food Packaging. In Nonthermal Food Engineering Operations (eds N. Kumar, A. Panghal and M.K. Garg). https://doi.org/10.1002/9781119776468.ch9
• Kumar, N. A.; Upadhyay, A. Nanocomposites: An Innovative Technology for Fruit and Vegetable Preservation. In Recent Advances in Postharvest Technologies: Postharvest Applications; Singh, A., Ravichandran, C., Eds.; CRC Press: Boca Raton, FL, 2024; Vol. 2, pp 199–224.
• Suhag, R.; Ravichandran, C.; Upadhyay, A. High Hydrostatic Pressure Processing of Cereals. In Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties; 2023; pp 361–380.
• Suhag, R.; Upadhyay, A.; Mishra, A. Food Quality: Engineering Perspective. In Food Engineering Series; Part F1294; 2023; pp 1–29.
• Ravichandran, C.; Upadhyay, A. Processing of Pulses. In Agro-Processing and Food Engineering: Operational and Application Aspects; 2022; pp 455–481.
• Ravichandran, C.; Mutharasu, R. M.; Upadhyay, A. Recovery of Bioactive Components from Food Processing Waste. In Sustainable Food Waste Management: Concepts and Innovations; 2021; pp 343–370.
• Ravichandran, C.; Rao, P. S.; Upadhyay, A. Effect of High-Pressure Processing on Starch Modification: A Review. In Emerging Technologies in Food Science: Focus on the Developing World; 2020; pp 201–216.