1. Prashar, S., S. Sharma, N. Kumar, R. Kaushik and P. Chawla, 2022. Formulation, characterization, and in vitro mineral absorption of Ficus palmata fruit extract nanoemulsion. J. Am. Nutr. Assoc., 41: 291-300.
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2. Saklani, A., R. Kaushik, P. Chawla, N. Kumar and M. Kumar, 2021. Effect of taro (Colocasia esculenta) enrichment on physicochemical and textural properties of cake. Int. J. Food Stud., 10: SI14-SI25.
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3. Saklani, A., R. Kaushik and K. Kumar, 2021. Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks. Int. J. Food Stud., 10: 296-310.
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4. Chawla, P., A. Najda, A. Bains, R. Nurzyńska-Wierdak, R. Kaushik and M.M. Tosif, 2021. Potential of gum Arabic functionalized iron hydroxide nanoparticles embedded cellulose paper for packaging of paneer. Nanomaterials, Vol. 11. 10.3390/nano11051308.
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5. Saklani, A. and R. Kaushik, 2020. Development of elephant foot yam cake and its evaluation. Ann. Univ. Dunarea De Jos of Galati. Fascicle VI Food Technol., 44: 159-172.
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6. Mittal, M., A. Thakur, R. Kaushik and P. Chawla, 2020. Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt. J. Food Process. Preserv., Vol. 44. 10.1111/jfpp.14976.
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7. Mehra, R., H. Kumar, N. Kumar and R. Kaushik, 2020. Red rice conjugated with barley and rhododendron extracts for new variant of beer. J. Food Sci. Technol., 57: 4152-4159.
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8. Lohan, A., R. Kaushik, V. Bansal and K. Gandhi, 2020. Flax seeds and finger millet enriched functional rusk. Int. J. Food Stud., 9: 213-224.
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9. Kumar, M., S. Guleria, P. Chawla, A. Khan, V.K. Modi, N. Kumar and R. Kaushik, 2020. Anti-obesity efficacy of the selected high altitude Himalayan herbs: In vitro studies. J. Food Sci. Technol., 57: 3081-3090.
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10. Chawla, P., V. Kumar, A. Bains, R. Singh, P.K. Sadh, R. Kaushik and N. Kumar, 2020. Improvement of mineral absorption and nutritional properties of Citrullus vulgaris seeds using solid-state fermentation. J. Am. Coll. Nutr., 39: 628-635.
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11. Chawla, P., N. Kumar, A. Bains, S.B. Dhull, M. Kumar, R. Kaushik and S. Punia, 2020. Gum arabic capped copper nanoparticles: Synthesis, characterization, and applications. Int. J. Biol. Macromol., 146: 232-242.
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12. Sachdeva, B., R. Kaushik, S. Arora and A. Khan, 2019. Effect of processing conditions on the stability of native vitamin A and fortified retinol acetate in milk. Int. J. Vitamin Nutr. Res., 91: 133-142.
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13. Chawla, P., N. Kumar, R. Kaushik and S.B. Dhull, 2019. Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic. J. Food Sci. Technol., 56: 5194-5203.
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14. Kaushik, R., P. Chawla, N. Kumar, S. Janghu and A. Lohan, 2018. Effect of premilling treatments on wheat gluten extraction and noodle quality. Food Sci. Technol. Int., 24: 627-636.
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15. Thakur, A.D., S. Sharma, A. Saklani and R. Kaushik, 2017. Ginger, tulsi and mulhatti enriched pumpkin based function herbal wine. Int. Food Res. J. (In Press). .
16. Sharma, N., B.S. Khatkar, R. Kaushik, P. Sharma and R. Sharma, 2017. Isolation and development of wheat based gluten edible film and its physicochemical properties. Int. Food Res. J., 24: 94-101.
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17. Sadh, P.K., P. Chawla, L. Bhandari, R. Kaushik and J.S. Duhan, 2017. In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells. J. Food Sci. Technol., 54: 3640-3649.
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18. Kumar, N., R. Kaushik, D.K. Chatanta and P. Chawla, 2017. Human Health and Nutrition with Special Emphasis on Dairy and Cereal Products. Gyankosh Publishers, India.
19. Kaushik, R., B. Sachdeva and S. Arora, 2017. Effect of calcium and vitamin D₂ fortification on quality characteristics of dahi. Int. J. Dairy Technol., 70: 269-276.
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20. Janghu, S., R. Kaushik, V. Bansal, P. Sharma and S. Dhindwal, 2017. Physicochemical analysis of ghee residue and conversion into confectionary food products. Indian J. Dairy Sci., 67: 294-299.
21. Chawla, P., L. Bhandari, P.K. Sadh and R. Kaushik, 2017. Impact of solid-state fermentation (Aspergillus oryzae) on functional properties and mineral bioavailability of black-eyed pea (Vigna unguiculata) seed flour. Cereal Chem., 94: 437-442.
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22. Sharma, S., R. Kaushik, S. Sharma, P. Chouhan and N. Kumar, 2016. Effect of herb extracts on growth of probiotic cultures. Indian J. Dairy Sci., 69: 1-8.
23. Sharma, S., R. Kaushik, P. Sharma, R. Sharma, A. Thapa and K.P. Indumathi, 2016. Antimicrobial activity of herbs against Yersinia enterocolitica and mixed microflora. Ann. Univ. Dunarea de Jos Galati. Fascicle VI. Food Technol., 40: 119-134.
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24. Rana, B., K. Kaushal, R. Kaushik, A. Kaushal, S. Gupta and N. Upadhay, 2016. Application of biosensors for determination of physicochemical properties of zinc fortified milk. Food Biosci. (In Press). .
25. Kaushik, R. and S. Arora, 2016. Effect of calcium and vitamin D₂ fortification on physical, microbial, rheological and sensory characteristics of yoghurt. Int. Food Res. J., 24: 1744-1752.
26. Sachdeva, B., R. Kaushik, S. Arora and S. Kapila, 2015. Bioavailability of iron in multiple fortified milk. J. Food Sci. Technol., 52: 6017-6023.
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27. Sachdeva, B., R. Kaushik, S. Arora and K.P. Indumathi, 2015. Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory‐pasteurised toned milk and bioaccessibility of the added nutrients. Int. J. Dairy Technol., 68: 253-260.
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28. Kaushik, R., N. Kumar, M.K. Sihag and A. Ray, 2015. Isolation, characterization of wheat gluten and its regeneration properties. J. Food Sci. Technol., 52: 5930-5937.
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29. Kaushik, R., B. Sachdeva, S. Arora and C. Gupta, 2015. Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐and vitamin D‐fortified mixture of cow and buffalo milk. Int. J. Dairy Technol., 68: 135-143.
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30. Kaushik, R., B. Sachdeva and S. Arora, 2015. Heat stability and thermal properties of calcium fortified milk. CyTA-J. Food, 13: 305-311.
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31. Indumathi, K.P., R. Kaushik, S. Arora and B.K. Wadhwa, 2015. Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes. J. Food Sci. Technol., 52: 493-499.
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32. Kaushik, R., B. Sachdeva, S. Arora, S. Kapila and B.K. Wadhwa, 2014. Bioavailability of vitamin D₂ and calcium from fortified milk. Food Chem., 147: 307-311.
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33. Kaushik, R., B. Sachdeva, S. Arora and B.K. Wadhwa, 2014. Development of an analytical protocol for the estimation of vitamin D₂ in fortified toned milk. Food Chem., 151: 225-230.
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34. Kaushik, R., B. Sachdeva and S. Arora, 2014. Vitamin D₂ stability in milk during processing, packaging and storage. LWT-Food Sci. Technol., 56: 421-426.
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35. Janghu, S., Ray, Aradhita, V. Bansal and R. Kaushik, 2014. Dehydration process optimization for maximum lycopene retention in tomato slices using response surface methodology. Asian J. Dairy Food Res., 33: 204-208.
36. Sihag, M., R. Kaushik, N. Kumar and A. Sharma, 2013. Efficacy of various solvents for chlorophyll extraction in Spinach. Res. Rev.: J. Food Sci. Technol., 2: 25-30.
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37. Kumar, N., B.S. Khatkar and R. Kaushik, 2013. Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies. Ann. Univ. Dunarea Jos Galati. Fascicle VI. Food Technol., 37: 68-81.
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38. Kumar, A., A. Sharma and R. Kaushik, 2013. Antimicrobial effects of cinnamic Aldehyde and Cinnamon powder on selflife of bread. Beverage Food World, 40: 35-37.
39. Kaushik, R., N. Sharma, N. Swami, M. Sihag and A. Goyal et al., 2013. Physico-chemical properties, extraction and characterization of gluten from different indian wheat cultivars. Res. Rev.: J. Crop Sci. Technol., 2: 37-42.
40. Goyal, A., V. Sharma, N. Upadhyay, M. Sihag and R. Kaushik, 2013. High pressure processing and its impact on milk proteins: A review. Res. Rev.: J. Dairy Sci. Technol., 2: 12-20.
41. Gandhi, K., A. Kumar, S. Gosewade, R. Kaushik and D. Lal, 2013. X-ray crystallography and its applications in dairy science: A review. Res. Rev.: J. Dairy Sci. Technol., 2: 1-13.