1. Sharma, R., N. Kotwaliwale, N. Jindal and D.C. Saxena, 2023. The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions. J. Food Meas. Charact., 17: 1253-1263.
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2. Sharma, R., N. Kotwaliwale, N. Jindal and D.C. Saxena, 2023. Principal component analysis for particle size-based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics. Int. J. Food Sci. Technol., 58: 3144-3153.
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3. Kumar, Y., S. Singh and D.C. Saxena, 2023. Effect of citric acid and sodium trimetaphosphate induced crosslinking on functional, rheological, structural, and thermal properties of buckwheat starch. Starch Stärke, Vol. 75. 10.1002/star.202200267.
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4. Bist, Y., Y. Kumar and D.C. Saxena, 2023. Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat (Fagopyrum esculentum) starch gel and improved flow properties thereof. J. Food Process Eng., Vol. 46. 10.1111/jfpe.14193.
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5. Bist, Y., V.S. Sharanagat and D.C. Saxena, 2023. Guinea grass seed (Megathyrsus maximus), a potential novel starch source: Impact of isolation methods on functional, morphological, structural, pasting, and rheological properties. Starch Stärke, Vol. 75. 10.1002/star.202300003.
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6. Singh, R., S. Singh and D.C. Saxena, 2022. Quasi emulsion solvent diffusion modification of underutilized chenopodium album starch and its characterization. Asian J. Chem., 34: 355-360.
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7. Kumar, Y., S. Singh and D.C. Saxena, 2022. Controlling the properties of starch from rice brokens by crosslinking with citric acid and sodium trimetaphosphate. Starch Stärke, Vol. 74. 10.1002/star.202200094.
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8. Singh, R., S. Singh and D.C. Saxena, 2021. Studies on standardization of alcohol aided starch extraction process from Chenopodium album and its characterization. J. Food Meas. Charact., 15: 5379-5391.
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9. Sharma, R., T. Srivastava and D.C. Saxena, 2019. Valorization of deoiled rice bran by development and process optimization of extrudates. Eng. Agric. Environ. Food, 12: 173-180.
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10. Kour, J., S. Singh and D.C. Saxena, 2019. Effect of nutraceuticals (beta-glucan concentrate, flaxseed lignan concentrate and gamma oryzanol concentrate) on nutritional, textural, pasting, thermal, structural and morphological properties of corn and rice flour blend based RTE extrudates. J. Food Meas. Charact., 13: 988-1003.
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11. Bharti, I., S. Singh and D.C. Saxena, 2019. Influence of alkali treatment on physicochemical, pasting, morphological and structural properties of mango kernel starches derived from Indian cultivars. Int. J. Biol. Macromol., 125: 203-212.
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12. Bharti, I., S. Singh and D.C. Saxena, 2019. Exploring the influence of heat moisture treatment on physicochemical, pasting, structural and morphological properties of mango kernel starches from Indian cultivars. LWT, 110: 197-206.
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13. Bhardwaj, M., K.S. Sandhu and D.C. Saxena, 2019. Experimental and modeling studies of the flow, dynamic and creep recovery properties of pearl millet starch as affected by concentration and cultivar type. Int. J. Biol. Macromol., 135: 544-552.
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14. Sharma, S., D.C. Saxena and C.S. Riar, 2018. Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake. J. Food Meas. Charact., 12: 1186-1194.
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15. Sharma, S., D.C. Saxena and C.S. Riar, 2018. Characteristics of β-glucan extracted from raw and germinated foxtail (Setaria italica) and kodo (Paspalum scrobiculatum) millets. Int. J. Biol. Macromol., 118: 141-148.
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16. Sharma, S., D.C. Saxena and C.S. Riar, 2018. Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity. Food Chem., 245: 863-870.
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17. Sharma, R., T. Srivastava and D.C. Saxena, 2018. Physico-chemical and functional properties of deoiled rice bran and its utilization in the development of extruded product. Pharma Innov., 7: 109-112.
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18. Jan, S., V. Karde, C. Ghoroi and D.C. Saxena, 2018. Effect of particle and surface properties on flowability of rice flours. Food Biosci., 23: 38-44.
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19. Jan, S., C. Ghoroi and D.C. Saxena, 2018. Characterization of bulk and shear properties of basmati and non-basmati rice flour. J. Sci. Food Agric., 98: 667-673.
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20. Jan, R., D.C. Saxena and S. Singh, 2018. Comparative study of raw and germinated Chenopodium (Chenopodium album) flour on the basis of thermal, rheological, minerals, fatty acid profile and phytocomponents. Food Chem., 269: 173-180.
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21. Sibian, M.S., D.C. Saxena and C.S. Riar, 2017. Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: A comparative study. J. Sci. Food Agric., 97: 4643-4651.
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22. Sharma, S., D.C. Saxena and C.S. Riar, 2017. Using combined optimization, GC-MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum). Food Chem., 233: 20-28.
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23. Jan, S., R.K. Ambrose and D.C. Saxena, 2017. Effect of grinding action on the flowability of rice flour. J. Food Meas. Charact., 11: 801-811.
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24. Jan, S., C. Ghoroi and D.C. Saxena, 2017. Effect of particle size, shape and surface roughness on bulk and shear properties of rice flour. J. Cereal Sci., 76: 215-221.
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25. Jan, S., C. Ghoroi and D.C. Saxena, 2017. A comparative study of flow properties of basmati and non-basmati rice flour from two different mills. J. Cereal Sci., 76: 165-172.
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26. Jan, R., D.C. Saxena and S. Singh, 2017. Effect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated chenopodium (Chenopodium album) flour. J. Food Meas. Charact., 11: 1071-1080.
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27. Jan, R., D.C. Saxena and S. Singh, 2017. Effect of germination on nutritional, functional, pasting and microstructural properties of chenopodium (Chenopodium album) flour. J. Food Process. Preserv., Vol. 41, No. 3. 10.1111/jfpp.12959.
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28. Jan, R., D.C. Saxena and S. Singh, 2017. Analyzing the effect of optimization conditions of germination on the antioxidant activity, total phenolics and antinutritional factors of Chenopodium (Chenopodium album). J. Food Meas. Charact., 11: 256-264.
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29. Jan, K., C.S. Riar and D.C. Saxena, 2017. Value addition to agro industrial by-products: Effect of temperature and plasticizer on various properties of pellets developed using extrusion technology. J. Food Process. Preserv., Vol. 41, No. 6. 10.1111/jfpp.13257.
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30. Jan, K., C.S. Riar and D.C. Saxena, 2017. Optimization of pellet production from agro-industrial by-products: Effect of plasticizers on properties of pellets and composite pots. J. Polym. Environ., 25: 56-73.
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31. Jan, K., C.S. Riar and D.C. Saxena, 2017. Characterization of agro-industrial byproducts and wastes for sustainable industrial application. J. Food Meas. Charact., 11: 1254-1265.
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32. Chauhan, A., D.C. Saxena and S. Singh, 2017. Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta. J. Food Meas. Charact., 11: 1188-1195.
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33. Chandla, N.K., D.C. Saxena and S. Singh, 2017. Processing and evaluation of Heat Moisture Treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles. J. Cereal Sci., 75: 306-313.
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34. Chandla, N.K., D.C. Saxena and S. Singh, 2017. Amaranth (Amaranthus spp.) starch isolation, characterization and utilization in development of clear edible films. J. Food Processing Preserv., Vol. 41, No. 6. 10.1111/jfpp.13217.
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35. Syed, I.R., S. Sukhcharn and D.C. Saxena, 2016. Evaluation of physical and compositional properties of horse-chestnut (Aesculus indica) seed. J. Food Process. Technol., Vol. 7, No. 3. 10.4172/2157-7110.1000561.
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36. Sibian, M.S., D.C. Saxena and C.S. Riar, 2016. Effect of pre and post germination parameters on the chemical characteristics of Bengal gram (Cicer arietinum). LWT-Food Sci. Technol., 65: 783-790.
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37. Sharma, S., D.C. Saxena and C.S. Riar, 2016. Analysing the effect of germination on phenolics, dietary fibres, minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae). Food Biosci., 13: 60-68.
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38. Rafiq, S.I., S. Singh and D.C. Saxena, 2016. Physical, physicochemical and anti-nutritional properties of Horse Chestnut (Aesculus indica) seed. J. Food Meas. Charact., 10: 302-310.
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39. Rafiq, S.I., S. Singh and D.C. Saxena, 2016. Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch. Food Hydrocolloids, 57: 103-113.
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40. Malik, M.A. and D.C. Saxena, 2016. Effect on physicochemical and thermal properties of buckwheat (Fagopyrum esculentum) starch by acid hydrolysis combined with heat moisture treatment. J. Food Process. Preserv., 40: 1352-1363.
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41. Jindal, N. and D.C. Saxena, 2016. Effect of dehulling on antioxidant activity and total phenolic content of buckwheat (Fagopyrum esculentum) flour. Asian J. Chem., 28: 1551-1556.
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42. Jan, R., D.C. Saxena and S. Singh, 2016. Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. LWT-Food Sci. Technol., 66: 267-274.
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43. Chauhan, A., D.C. Saxena and S. Singh, 2016. Physical, textural and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food Agric., Vol. 2, No. 1. 10.1080/23311932.2015.1125773.
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44. Chandla, N.K., D.C. Saxena and S. Singh, 2016. Physico-chemical, pasting and morphological characterization of grain amaranth starch. Asian J. Chem., 28: 2457-2460.
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45. Ashwar, B.A., A. Gani, I.A. Wani, A. Shah, F.A. Masoodi and D.C. Saxena, 2016. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: In vitro digestibility, thermal and structural characterization. Food Hydrocolloids, 56: 108-117.
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46. Sharma, S., D.C. Saxena and C.S. Riar, 2015. Antioxidant activity, total phenolics, flavonoids and antinutritional characteristics of germinated foxtail millet (Setaria italica). Cogent Food Agric., Vol. 1, No. 1. 10.1080/23311932.2015.1081728.
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47. Rafiq, S.I., K. Jan, S. Singh and D.C. Saxena, 2015. Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch. J. Food Sci. Technol., 52: 5651-5660.
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48. Kumar, S. and D.C. Saxena, 2015. Drying kinetics of banana peel. Int. J. Applied Res., 2: 43-45.
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49. Jan, R., D.C. Saxena and S. Singh, 2015. Physico-chemical and textural property of starch isolated from Chenopodium (Chenopodium album) grains. Cogent Food Agric., Vol. 1, No. 1. 10.1080/23311932.2015.1095052.
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50. Jan, K., C.S. Riar and D.C. Saxena, 2015. Engineering and functional properties of biodegradable pellets developed from various agro-industrial wastes using extrusion technology. J. Food Sci. Technol., 52: 7625-7639.
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51. Chauhan, A., D.C. Saxena and S. Singh, 2015. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Sci. Technol., 63: 939-945.
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52. Mune, M.M., D. Saxena and S. Minka, 2014. Antioxidant activity of cowpea protein isolate hydrolyzed by pepsin. Acta Alimentaria, 43: 614-623.
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53. Kour, J. and D.C. Saxena, 2014. Studies on the development of nutraceutical foods using extrusion technology-A review. Austin J. Nutr. Food Sci., Vol. 2. .
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54. Jan, K., C.S. Riar and D.C. Saxena, 2014. Mathematical modelling of thin layer drying kinetics of biodegradable pellets. J. Food Process Technol., Vol. 5. 10.4172/2157-7110.1000370.
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55. Sibian, M.S., D.C. Saxena and C.S. Riar, 2013. Study of sorption behavior, functional and pasting properties of pearl millet under different chemical stresses. Int. J. Agric. Food Sci. Technol., 4: 347-352.
56. Saini, C., S. Singh and D.C. Saxena, 2012. Thin layer drying characteristics of sweet potato starch based films and mathematical modelling. J. Food Process Technol., Vol. 3. 10.4172/2157-7110.1000168.
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57. Puranik, V., P. Srivastava, V. Mishra and D.C. Saxena, 2012. Effect of different drying techniques on the quality of garlic: A comparative study. Am. J. Food Technol., 7: 311-319.
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58. Manisha, J., T. Srivastava and D.C. Saxena, 2012. Extrusion processing of deoiled rice bran in the development of biodegradable molded sheets. Scholarly J. Agric. Sci., 2: 163-178.
59. Srivastava, T. and D.C. Saxena, 2011. Separation of saccharides using chromarod on TLC/FID Iatroscan. Int. J. Eng. Sci. Technol., 3: 6173-6174.
60. Srivastava, T. and D.C. Saxena, 2011. Process optimization of (Ni, Mo, Cu)/Kieselguhr catalyst by response surface methodology for glycerol production by hydrogenolysis of sucrose. Int. J. Eng. Sci. Technol., 3: 7773-7788.
61. Singh, G.D., C.S. Riar, C. Saini, A.S. Bawa, D.S. Sogi and D.C. Saxena, 2011. Indian water chestnut flour-method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation. LWT-Food Sci. Technol., 44: 665-672.
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62. Singh, G.D., S. Siingh, N. Jindal, A.S. Bawa and D.C. Saxena, 2010. Physico-chemical characteristics and sensory quality of Singhara (Trapa natans L.)-An Indian water chestnut under commercial and industrial storage conditions. Afr. J. Food Sci., 4: 693-702.
63. Singh, G.D., A.S. Bawa, S. Singh and D.C. Saxena, 2009. Physicochemical, pasting, thermal and morphological characteristics of Indian water chestnut (Trapa natans) starch. Starch, 61: 35-42.
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64. Singh, G.D., A.S. Bawa, C.S. Riar and D.C. Saxena, 2009. Influence of heat‐moisture treatment and acid modifications on physicochemical, rheological, thermal and morphological characteristics of Indian water chestnut (Trapa natans) starch and its application in biodegradable films. Starch, 61: 503-513.
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65. Sharma, R., D.S. Sogi and D.C. Saxena, 2009. Dehulling performance and textural characteristics of unshelled and shelled sunflower (Helianthus annuus L.) seeds. J. Food Eng., 92: 1-7.
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66. Singh, S., C.S. Riar and D.C. Saxena, 2008. Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies. Afr. J. Food Sci., 2: 65-72.
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67. Singh, G.D., R. Sharma, A.S. Bawa and D.C. Saxena, 2008. Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature. J. Food Eng., 87: 213-221.
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68. Rai, D.V., G. Kumar, P. Tewari and D.C. Saxena, 2008. Acute and chronic dose of alcohol affect the load carrying capacity of long bone in rats. J. Biomech., 41: 20-24.
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69. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2007. A comparative study of Indian rice starches using different modification model solutions. LWT-Food Sci. Technol., 40: 885-892.
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70. Wani, A.A., D.S. Sogi, L. Grover and D.C. Saxena, 2006. Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins- a response surface approach. BioSyst. Eng., 94: 67-73.
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71. Singh, S., C.S. Raina, A.S. Bawa and D.C. Saxena, 2006. Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technol., 24: 1487-1494.
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72. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2006. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches. Eur. Food Res. Technol., 223: 561-570.
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73. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2006. Rheological properties of chemically modified rice starch model solutions. J. Food Process Eng., 29: 134-148.
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74. Singh, S., C.S. Raina, A.S. Bawa and D.C. Saxena, 2005. Effect of heat‐moisture treatment and acid modification on rheological, textural and differential scanning calorimetry characteristics of sweetpotato starch. J. Food Sci., 70: e373-e378.
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75. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2005. Textural characteristics of pasta made from rice flour supplemented with proteins and hydrocolloids. J. Texture Stud., 36: 402-420.
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76. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2005. Rice flour based pasta: Effect of ingredients on quality and formula optimization. Acta Alimentaria, 34: 355-365.
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77. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2005. Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology. Eur. Food Res. Technol., 220: 565-574.
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78. Raina, C.S., S. Singh, A.S. Bawa and D.C. Saxena, 2005. Effect of vital gluten and gum Arabic on the textural properties of pasta made from pre-gelatinised broken rice flour. Food Sci. Technol. Int., 11: 433-442.
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79. Singh, S., C.S. Raina, A.S. Bawa and D.C. Saxena, 2004. Sweet potato-based pasta product: Optimization of ingredient levels using response surface methodology. Int. J. Food Sci. Technol., 39: 191-200.
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80. Nanda, V., S. Singh, C.S. Raina, N. Jindal, K. Singh and D.C. Saxena, 2004. Optimization of the process variables for the preparation of processed paneer using response surface methodology. Eur. Food Res. Technol., 218: 529-534.
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81. Singh, S., C.S. Raina, A.S. Bawa and D.C. Saxena, 2003. Optimisation of processing variables in the preparation of sweet potato chips using response surface methodology. Eur. Food Res. Technol., 217: 374-381.
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82. Saxena, D.C. and P.H. Rao, 2003. Baking industry. Sci. Tech Entrepreneur, 11: 8-15.
83. Vatsala, C.N., D.C. Saxena and P.H. Rao, 2001. Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. Int. J. Food Sci. Technol., 36: 407-414.
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84. Thakur, S. and D.C. Saxena, 2000. Formulation of extruded snack food (Gum based cereal-pulse blend): Optimization of ingredients levels using response surface methodology. LWT-Food Sci. Technol., 33: 354-361.
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85. Srivastava, D., R. Garg, P. Kumar, D.C. Saxena and G.N. Mathur, 2000. Optimization studies of blend composition and ageing parameters for making LDPE/HDPE/LLDPE films by response surface methodology. Macromol. Mater. Eng., 283: 81-87.
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86. Srivastava, A. and D.C. Saxena, 2000. Packaging-A challenge in the next millennium for bakery industries. Popular Plastics Packaging, 45: 91-93.
87. Saxena, D.C., P.V. Salimath and P.H. Rao, 2000. Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality. Food Chem., 68: 185-190.
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88. Saxena, D.C. and V. Nanda, 2000. Quality aspects in dairy industry: An Indian scenario. Indian Dairyman, 52: 15-18.
89. Saxena, D.C. and P.H. Rao, 2000. Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sci. Aliments, 20: 593-604.
90. Srivastava, D., D.C. Saxena and G.N. Mathur, 1999. Optimization studies on the development of nylon-6 films with high tensile strength. J. Macromol. Sci. Pure Applied Chem., 36: 1491-1501.
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91. Saxena, D.C., U.J.S.P. Rao and P.H. Rao, 1997. Indian wheat cultivars: Correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti quality. J. Sci. Food Agric., 74: 265-272.
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92. Saxena, D.C. and P.H. Rao, 1997. Influence of grinding method on some physico-chemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti. Sci. Aliments (Int. J. Food Sci. Tech.), 17: 183-191.
93. Saxena, D.C. and P.H. Rao, 1996. Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology. Int. J. Food Sci. Technol., 31: 345-351.
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94. Saxena, D.C. and P.H. Rao, 1996. Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti. Z. Lebensm. Unters. Forsch. (Int. J. Food Res Tech.), 203: 262-267.
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95. Saxena, D.C., P.H. Rao and K.S.M.S.R. Rao, 1995. Analysis of modes of heat transfer in tandoor oven. J. Food Eng., 26: 209-217.
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96. Saxena, D.C. and P.H. Rao, 1995. Survey of the quality characteristics of tandoori dough and tandoori roti. J. Food Sci. Technol., 32: 74-76.