Dr. Kamlesh Prasad

Basic Details

Name

Dr. Kamlesh Prasad

Designation

Professor and Head

Department

Food Engineering and Technology

Contact

Phone (O)

01672-253250

Phone(R)

01672-253251

Mobile

9417741225

e-mail

profkprasad@gmail.com, profkprasad@sliet.ac.in

Educational Details

Educational Qualification

Post-graduation in Food Technology from CFTRI, Mysore
Ph. D. in Food Tech. & Process and Food Engineering from GBPUA&T, Pantnagar

 

Academic Identity:

1. E-Vidwan,

2. Orcid Id: 0000-0001-7086-9391

3. Scopus Id: 7401617788

4. Researcher ID: P-1057-2016

5. Google Scholar Id: GVT70DoAAAAJ&hl

6. Microsoft Acdemic Search Id: 2190364735

7. SciProfiles: 1692025

 

Experience

Experience

Industrial – 1.5 Year, Academic and Research – 28 Yrs

 

Advisory Board Member, Editor or Editorial Board Member

1. Journal of Clinical Nutrition & Dietetics

2. Acta Scientific Biotechnology

3. Journal of Postharvest Technology

Book Authored

Book authored

Seven books published by international publisher

1 Siddiqui, Mohammed Wasim; Prasad; Kamlesh, Plant Secondary Metabolites: Volume 1 Biological and Therapeutic Significance, Apple Academic Press, CRC Press and Taylor and Francis, USA. 2017, 9381191050, 9789381191057

2 Siddiqui, Mohammed Wasim; Bansal, Vasudha; Prasad, Kamlesh; Plant Secondary Metabolites: Volume 2 Stimulation, Extraction, and Utilization Apple Academic Press, CRC Press and Taylor and Francis, USA. 2017  978-1-315-36631-9

3 K Prasad, P Prakash and K K Prasad Rice based functional cookies for celiac: Studies on its formulation, Lambert Academic Publishing, Germany. 2010. 978-3-659-59553-0.

4 B. Janve, KK Prasad and K Prasad, Development of fibre rich functional mango jam: Studies on its formulation, Lambert Academic Publishing, Germany.  2014. 978-3-659-58491-6

5 K Prasad, V Ghubade and K K Prasad, Development and characterization of carrot based beverage base: Studies on its formulation, Lambert Academic Publishing, Germany, 2014. 978-3-659-59553-0.

6 K. Prasad and P. R. Vairagar, Instant chickpea splits: Optimization using Response Surface Methodology, Lambert Academic Publishing, Germany, 2014. 978-3-659-61374-6.

7 K. Prasad and Y. Singh, Rice based Vegetable supplemented functional instant soup mix: Development and optimization, Scholars’ Press, Germany,  978-3-639-66781-3.

Professional Memebership

Professional Membership

Association Food Scientists and Technologists, AFST(I),
Indian Society of Technical Education, ISTE,
Indian Society of Non destructive testing, ISNT,
Ultrasonic Society of India, USI,
Mushroom Society of India, MSI,
Dairy Technologists society, DTS(I),
Nutrition Society of India, NSI,
Punjab Academy of Sciences, PAS,
Association of Sugarcane Technologists of India, ASTI,
Indian Council of chemists, ICC

Publications

Publications

Research publications of Dr. K. Prasad, Professor

Published papers in journals:  (Impact factors 11.07, 9.04, 4.97 etc)
1.      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-11.07).
2.      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).
3.      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).
4.      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”.
5.      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).
6.      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).
7.      Misha, M. R., & Prasad, K. (2021). Studies on the Selected Engineering Properties of Basmati Rice Flour: In press.
8.      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).
9.      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.
10.  Prasad, K., Lovina, & Shekhar, S. (2021). Ready to Eat Egg Products: Heat Penetration Studies, Development and Optimization: In press.
11.  Rani, R., & Prasad, K. (2021). Banana Starch: Isolation, Modification and Characterization: In press.
12.  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).
13.  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).
14.  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).
15.  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).
16.  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).
17.  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).
18.  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).
19.  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).
20.  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).
21.  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).
22.  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).
23.  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).
24.  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).
25.  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).
26.  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).
27.  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).
28.  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.
29.  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).
30.  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).
31.  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).
32.  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).
33.  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.
34.  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).
35.  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).
36.  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).
37.  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.
38.  Ankita and K. Prasad (2015). Characterization of dehydrated functional fractional spinach powder, Biotechnology: An Indian Journal, 11(11): 426-435. (Impact Factor – 0.89).
39.  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).
40.  Ankita and Prasad, K. (2015). Characterization of Dehydrated Functional Fractional Radish Leaf Powder, Der Pharmacia Lettre, 7 (1): 269-279. (Impact Factor – 0.24).
41.  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).
42.  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.
43.  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.
44.  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.
45.  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.
46.  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..
47.  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.
48.  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..
49.  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.
50.  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.
51.  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.
52.  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.
53.  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.
54.  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.
55.  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).
56.  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).
57.  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.
58.  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.
59.  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.
60.  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.
61.  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.
62.  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.
63.  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.
64.  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.
65.  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.
66.  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.
67.  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).
68.  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.
69.  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).
70.  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.
71.  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.
72.  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).
73.  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.
74.  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).
75.  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.
76.  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).
77.  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.
78.  Ghadge, P. N. and Prasad, K. (2011). Yoghurt as a functional food: An overview, Beverage and Food World, 38(1): 60-61.
79.  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.
80.  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.
81.  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).
82.  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.
83.  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).
84.  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.
85.  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.
86.  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).
87.  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).
88.  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.
89.  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.
90.  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.
91.  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).
92.  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).
93.  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).
94.  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).
95.  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).
96.  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).
97.  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).
98.  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).
99.  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).
100. 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).
101. 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).
102. 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).
103. 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).
104. 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).
105. 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).
106. 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).
107. 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).
108. 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.
109. 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).
110. Prasad K; Kaushik V; Prasad K K, (2002). Garlic: a potential source of herbal medicine, Beverage and Food World, 29(12): 24-26.
111. 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.
112. 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).
113. 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).
114. 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)
115. 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.
116. 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).
117. 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).
118. 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).
119. 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).
120. 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).
121. 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 Homesciences, 20(3&4):189-193.
122. 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. 
Research Publications in Proceedings of International/National conference/symposium:

1.      Haq, R.-u., Prasad, K., Kumar, P., (2018). Effect of blanching and cold press expression on dehydration kinetics and β-carotene content of carrot shreds, 6th International Conference on Advancements in Engineering & Technology (ICAET-2018), Feb. 23-24, 2018, Sangrur, pp. 435-440.
2.      Prasad, K., Haq, R.U., Kumar, P., (2018). Development and Physico-chemical Characterization of Cold Pressed Dehydrated Carrot Shreds, I S E R International Conference on Food and Agricultural Engineering (ICFAE) London, UK, pp. 43 – 47.
3.      Kumar, S., Prasad, K., (2018). Storage changes in chocolate coated roasted flaked and puffed rice, 6th International Conference on Advancements in Engineering & Technology (ICAET-2018), Feb. 23-24, 2018, Sangrur, pp. 426-430.
4.      Ankita and K. Prasad. 2016. Adsorption Studies of Radish Leaf Powder. ICAET – 2016, MATEC Web of Conferences, 57/04002. p. 1-6.
5.      K Prasad and Y Singh. 2014. Dehydration and quality characterization of moringa oleifera leaves, Proceedings of 19th International Drying Symposium (IDS 2014) from August 24-27, 2014 at Lyon, France.
6.      Amir Gull, P. Kumar and K. Prasad. 2014. Compatibility Studies on the Development of Finger Millet Flour Based Pasta, International Conference on “Crop Productivity and Sustainability – Shaping the Future” from March 20-21, 2014 at Baba Farid Group of Institutions, Bathinda, Punjab.
7.      Sahu, U., Kumar S., Ankita, Prakash, P. and Prasad K. 2014. Effect of roasting on physico-chemical characteristics of maize kernels, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
8.      Y. Singh and K. Prasad. 2014.  Development and characterization of shelf stable quick cooking green peas, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
9.      Ankita and K. Prasad. 2014. Quality characteristics of mustard powder as affected by blanching and dehydration temperature, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
10.  K. Prasad, S. Suman, J. A. Sheikh, V. P. Singh and R. K. Sharma. 2014. Comparative Studies on Physico-chemical and Optical Properties of Apple, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
11.  S. Kumar, Y. Singh and K. Prasad. 2014. Physical properties of paddy as affected during transformation to flaked rice, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
12.  Raees-ul Haq, Y. Singh, P. Kumar and K. Prasad, 2013. Development of dehydrated carrot powder fractions as functional ingredient, Proceedings of 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 94-95.
13.  Y. Singh and K. Prasad, 2013. Comparative behavior of chemical and pasting characteristics of basmati rice brokens and corn flour, Proceedings of 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 98-99.
14.  Sugandha Sharma and K. Prasad. 2013. Effect of roasting on characteristics of Linseed kernels, Proceedings of 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 110-111.
15.  Subham Kumar, S. Kumar and K. Prasad (2013). Physico-chemical and aerodynamic properties of makhana: A miracle nut of Indian festival food, Proceedings of 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 96-97.
16.  Singh, Yogender and Prasad, K. 2012. Rice grain quality assessment as affected by level of processing. In: Sandhu, S. K. et al (eds) Proc. International Conference on Sustainable Agriculture for food and Livelihood security. November 27-29, 2012, Ludhiana, India: Crop Improvement. 39(S) p 1359-1360.
17.  K. Prasad and Singh, Yogender Bhatia, T. and Sharma R. K. 2012. Particle size distribution and dry grinding characteristics of parboiled rice, Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar.
18.  Yogender Singh, R. Jale, K. K. Prasad, R. K. Sharma and K. Prasad.  2012. Moringa oleifera: A Miracle Tree, Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar.
19.  Ankita and K. Prasad, 2012. Moisture sorption isotherms and thermodynamic properties of dehydrated fenugreek (Trigonellafoenum-graecum) Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar
20.  Ram Krishna, Yogender Singh, R. Jale and K. Prasad 2012. Some engineering properties of curry leaf powder, Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar.
21.  Ankita and K. Prasad 2012. Green leafy vegetables and dehydration mathematical modeling: A Review, Proceeding, National Seminar on Mathematical modeling in science and Technology, The Technological Institute of Textile and Sciences, Bhiwani, Haryana held on August 18, 2012.
22.  V. Mishra and K. Prasad 2011. Studies on approach of industrial effluent management through phytoremediation, in proceedings of national seminar on Management of industrial pollution on 23 to 24, September 2011 at Purushottam Institute of Engineering & Technology, Rourkela.
23.  Bhatia T. and Prasad K 2009. Characterization of some protein rich leguminous biomaterial splits on the basis of physical properties, in proceedings of national conference on Engineering for food and bio-processing held on Feb. 27 to March 1, 2009 at GBPUA&T, Pantnagar.
24.  R. K. Ranjan, H. Ram, B.Priyadarshini, J. Singh, S. Kumar and K. Prasad. 2008. E-Nose: A Conceptual Non-Destructive Approach in Quality Inspection Process of Food and Allied Materials, in proceedings of national conference on Electronics and communication held on March, 28-29, 2008 at SLIET, Longowal
25.  Ghadge, P. N., Vairagar, P. R., Prasad, K. and Kadam, P. S. 2007. Studies on qualities of Buffalo milk yoghurt fortified with apple fruit pulp and honey, in proceedings of international conference on Fermented Foods, Health Status and Social Well-being held on Dec. 14-15, 2007 at Anand Agricultural University, Anand.
26.  Sujeet Kumar, Saket Sinha and K. Prasad.2007. Nano: A tool for the advancement of chemical engineering and technology, in proceedings of Advances in chemical Engineering and Technology, March 26-27, 2007.
27.  Bhaskar Janve, Harsimran Singh, Manoj Pandey and K. Prasad.2004. Reproducible textural characterisation of commercial biscuits, in proceedings of Grain quality management: Strategies & perspectives Jan 30-31, 2004.
28.  Prasad, K. and Nath, N. 2002. Optimization of sugarcane juice level in lime RTS beverage. In: Proceedings of International Symposium on “Food, Nutrition and Economic Security through Diversification in Sugarcane Production and Processing Systems” 16-18, February, 2002. pp. 203-206.
29.  Prasad, K., Prasad, A. and Nath, N. 2001. Application and prospects of ultrasound in the field of food technology. In Proceedings of 10th National Symposium on “Advances in Ultrasonics” held at Department of Physics, OsmaniaUniversity, Hydrabad on 15-16 March, 2001. pp. 267-269.
30.  Prasad, K., Kausik, V., Sharma, H. K., and Bera, M. B. 2001. Soybean: A boon to people. In Proceedings of National Seminar on Emerging Trends in Processing and handling, storage and by product utilization of pulses and soybean, held at G. B. P. U. A. & T., Pantnagar on 18-19 January, pp. 59-65.
31.  Sharma, H. K., Prasad, K., Singh, P., Kumar, P. and Bera, M. B. 2001. Soy products in foods. In Proceedings of National Seminar on Emerging Trends in Processing and handling, storage and by product utilization of pulses and soybean, held at G. B. P. U. A. & T., Pantnagar on 18-19 January, pp. 59-65.
32.  Singh, Trilochan, Prasad, Kamlesh and Roy, R. K. 1995. Scope of indigenous fruit based beverages in Bihar. In: Proceedings of National Seminar on Emerging Entrepreneurial Opportunities in Food and Agro-Based Industries, held at STED, Bhagalpur on 23-24 November, pp. 50-52.
Conferences/Seminar/Symposium/Convention:

International conference:

1.      K Prasad and Y Singh. 2014. Dehydration and quality characterization of moringa oleifera leaves, Proceedings of 19th International Drying Symposium (IDS 2014) from August 24-27, 2014 at Lyon, France.
2.      Amir Gull, P. Kumar and K. Prasad. 2014. Compatibility Studies on the Development of Finger Millet Flour Based Pasta, International Conference on “Crop Productivity and Sustainability – Shaping the Future” from March 20-21, 2014 at Baba Farid Group of Institutions, Bathinda, Punjab.
3.      Sahu, U., Kumar S., Ankita, Prakash, P. and Prasad K. 2014. Effect of roasting on physico-chemical characteristics of maize kernels, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
4.      Y. Singh and K. Prasad. 2014.  Development and characterization of shelf stable quick cooking green peas, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
5.      Ankita and K. Prasad. 2014. Quality characteristics of mustard powder as affected by blanching and dehydration temperature, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
6.      K. Prasad, S. Suman, J. A. Sheikh, V. P. Singh and R. K. Sharma. 2014. Comparative Studies on Physico-chemical and Optical Properties of Apple, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
7.      S. Kumar, Y. Singh and K. Prasad. 2014. Physical properties of paddy as affected during transformation to flaked rice, International conference on “New approaches in Food Security and Value Addition: Technological and Genetic Options” form February 17-19, 2014 at RBS College, Agra.
8.      Raees-ul Haq, Y. Singh, P. Kumar and K. Prasad, (2013). Development of dehydrated carrot powder fractions as functional ingredient, 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 94-95.
9.      Y. Singh and K. Prasad, (2013). Comparative behavior of chemical and pasting characteristics of basmati rice brokens and corn flour, 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 98-99.
10.  Sugandha Sharma and K. Prasad (2013). Effect of roasting on characteristics of Linseed kernels, 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 110-111.
11.  Subham Kumar, S. Kumar and K. Prasad (2013). Physico-chemical and aerodynamic properties of makhana: A miracle nut of Indian festival food, 6th International Conference on Fermented foods, health status and social well-being, organized by Swedish South Asian Network on Fermented Foods and in collaboration with Hildur on December 6-7, 2013 at Anand Agricultural University, Anand p 96-97.
12.  Singh, Yogender and Prasad, K. 2012. Rice grain quality assessment as affected by level of processing. In: Sandhu, S. K. et al (eds) International Conference on Sustainable Agriculture for food and Livelihood security. November 27-29, 2012, Ludhiana, India: Crop Improvement. 39(S) p 1359-1360.
13.  K. Prasad and Singh, Yogender Bhatia, T. and Sharma R. K. 2012. Particle size distribution and dry grinding characteristics of parboiled rice, Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar.
14.  Yogender Singh, R. Jale, K. K. Prasad, R. K. Sharma and K. Prasad.  2012. Moringa oleifera: A Miracle Tree, Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar.
15.  Ankita and K. Prasad, 2012. Moisture sorption isotherms and thermodynamic properties of dehydrated fenugreek (Trigonellafoenum-graecum) Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar
16.  Ram Krishna, Yogender Singh, R. Jale and K. Prasad 2012. Some engineering properties of curry leaf powder, Proceedings of international seminar on “Renewable Energy for Industries and Communities in Urban and Rural Settings” Manav Institute of Technology and Management, Jevra, Hisar.
17.  T. Bhatia, R. K. Sharma and K. Prasad. 2009. Quality assessment of promising rice varieties on the basis of physical properties. In 2nd International Conference on Engineering Education for Sustainable Development – 2009 held at World University of Bangladesh, Dhaka, Bangladesh.
18.  Prasad K and Neelam 2008. Temperature dependent quality kinetics for potato cubes during osmotic dehydration. International food convention on Newer challenges in Food Science and Technology: Industrial Perspective at CFTRI, Mysore from Dec. 15-19, 2008.
19.  Prasad K and Vairagar, P. R. 2008. Temperature dependent hydration kinetics and diffusivity of Cicer arietinum splits. International food convention on Newer challenges in Food Science and Technology: Industrial Perspective at CFTRI, Mysore from Dec. 15-19, 2008.
20.  Prashant N Ghadge and Prasad K. 2008.Studying rheological behavior of mulberry fortified probiotic yoghurt. International food convention on Newer challenges in Food Science and Technology: Industrial Perspective at CFTRI, Mysore from Dec. 15-19, 2008.
21.  K. Prasad, Anal K. Jha and K. Prasad. 2008. Biosynthesis and Characterization of Antimony Trioxide Nanoparticles: A Low Cost Green Approach. Asian Conference on Nanoscience and Nanotechnology to be held at Biopolis, Singapore, on November 3-7, 2008.
22.  K. Prasad, K. K. Prasad, A. K. Jha and K. Prasad. 2008. Synthesis, characterization and in-vitro bactericidal effect of biologically assisted silver nonoparticles. Asian Conference on Nanoscience and Nanotechnology to be held at Biopolis, Singapore, on November 3-7, 2008.
23.  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. APDW, New Delhi.
24.  Samuel, M. V., Prasad, K., Kundu, P. P. and Prasad, K. K. 2008. Studies on the modulated in vitro release of ascorbic acid (Vitamin C) from tablets containing a mixture of methyl cellulose, rice starch and guar gum, International Hydrocolloids Conference 2008 Singapore, June, 15-19, 2008 organised by National University Singapore.
25.  Ghadge, P. N., Vairagar, P. R., Prasad, K. and Kadam, P. S. 2007.Studies on qualities of Buffalo milk yoghurt fortified with apple fruit pulp and honey, abstract published in international conference on Fermented Foods, Health Status and Social Well-being  held on Dec. 14-15, 2007 at Anand Agricultural University, Anand.
26.  Ghadge, P. N., Vairagar, P. R., Kadam, P. S. and Prasad, K. 2007.Studies on qualities of Buffalo milk yoghurt fortified with apple fruit pulp and honey, abstract published in international conference on Traditional Dairy Foods held on Nov. 14-17, 2007 at National Dairy Research Institute, Karnal.
27.  K. Prasad, Harsimran Singh, D. S. Sogi and R. D. Rai. 2007. Optimization of drying parameters of Button mushroom (Agaricusbisporus) in fluidized bed drying using Response surface methodology, abstract published in international conference on Mushroom Biology and Biotechnology held on Feb. 10-11, 2007 at National Research Centre for Mushroom, Chambaghat, Solan.
28.  Manoj Kumar, R. K. Mishra and K. Prasad. 2006. Mathematical and molecular modeling approaches for designing molecules and materials presented in International conference on molecules to materials held on March 3-4, 2006 at SLIET, Longowal.
29.  Prasad, K. and Nath, N. 2002. Presented a paper on “Optimization of sugarcane juice level in lime RTS beverage” in an International Symposium on “Food, Nutrition and Economic Security through Diversification in Sugarcane Production and Processing Systems”, held at IISR, Lucknow on Feb., 16-18, 2002.
30.  Prasad, K., Nath, N., Gupta, M. N. and Sarkar, B. C. 2002. Presented a paper on “Effect of pretreatments and clarification on characteristics of sugarcane juice” in an International Symposium on “Food, Nutrition and Economic Security through Diversification in Sugarcane Production and Processing Systems”, held at IISR, Lucknow on Feb., 16-18, 2002.
31.  Prasad, K., Sharma, H. K., Kaushik, V., Sharma, S. K. and Sarkar, B. C. 2001. Presented a paper on “Whey fruit beverage optimization using response surface methodology” in an International Conference on “Optimization technique and its applications in engineering and technology”, held at F.E.T., R.B.S.College, Agra on Sept., 22-23.
32.  Sharma, H. K., Prasad, K., Tiwari, N., Awasthi, G. and Sharma, S. K. 2001. Presented a paper on “Mathematical modeling for the preparation of softy” in an International Conference on “Optimization technique and its applications in engineering and technology”, held at F.E.T., R. B. S. College, Agra on Sept., 22-23.

National conference/symposium/convention:

1.      Kamlesh Prasad, (2017) Non-destructive quality assessment: an emerging requirement of food technocrats, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
2.      Manoj Singh Dhindsa, D. N. Yadav and K. Prasad (2017) Dimensional, gravimetric and frictional properties of Arachis Hypogaea kernels, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
3.      Raees-ul Haq, Pradyuman Kumar and Kamlesh Prasad (2017) Effect of dehydration kinetics on carotenoid degradation and moisture diffusivity of pretreated and untreated carrots, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
4.      Ruchi Rani, Shubhra Shekhar and Kamlesh Prasad (2017) Benefits of ozone in food sanitation and safety, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
5.      Raees-ul Haq, Shiv Kumar, Shubhra Shekhar, Pradyuman Kumar and Kamlesh Prasad (2017) Nature, occurrence and prospective health benefits of carotenoids, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
6.      Amanda M Malik, Kamlesh Prasad and Shubhra Shekhar (2017) Flavour encapsulation techniques and the controlled release of flavours, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
7.      Ram K Gadhave, Shubhra Shekhar and Kamlesh Prasad (2017) Utilization of green banana flour as a functional food ingredient, Souvenir of the National Conference on Advances in Food Science and Technology held at Eternal University,Baru Sahib, Sirmour (HP) on 24-25 March 2017.
8.      Ankita and K. Prasad 2012. Green leafy vegetables and dehydration mathematical modeling: A Review, National Seminar on Mathematical modeling in science and Technology, The Technological Institute of Textile and Sciences, Bhiwani, Haryana held on August 18, 2012.
9.      V. Mishra and K. Prasad 2011 Studies on approach of industrial effluent management through phytoremediation, in national seminar on Management of industrial pollution on 23 to 24, September 2011 at Purushottam Institute of Engineering & Technology, Rourkela.
10.  R. Jale, M. Singh, R. Kumar, R. K. Sharma and K. Prasad. 2010. Non destructive evaluation of dimensional properties and physical characterization of Carrisa carandas. Abstract published in 2ndNational Conference on Precision Manufacturing held at SLIET, Longowalon March, 26-27, 2010.
11.  R. Jale, and K. Prasad. 2010. Some physical characterization of nutraceutical rich leaf powders from Moringaolifera andMurrayakoenigii. Abstract published in Chemical industries in India: Opportunities and Challenges held at SLIET, Longowal on March, 05-06, 2010.
12.  M. Singh, D. N. Yadav and K. Prasad. 2010. Dimensional, Gravimetric and Frictional properties of Arachis hypogaea kernels. Abstract published in Chemical industries in India: Opportunities and Challenges held at SLIET, Longowal on March, 05-06, 2010.
13.  Ankita, R. Jale, R. K. Sharma, K. K. Prasad and K. Prasad. 2010. Comparative studies of selected underutilized leaves of economic importance. Abstract published in 13th Punjab Science Congress on Climate change: Concerns and Solutions held at Punjab University, Patiala on Feb., 07-09, 2010.
14.  R. Jale, M. Singh and K. Prasad. 2010. Dehydration kinetics of drumstick leaf and product characterization of powder based on physical and optical properties. Abstract published in 13th Punjab Science Congress on Climate change: Concerns and Solutions held at Punjab University, Patiala on Feb., 07-09, 2010.
15.  M. Singh, R. Kumar, R. K. Sharma and K. Prasad. 2010. Physical properties of Karonda fruits (Carissa carandas). Abstract published in 13thPunjab Science Congress on Climate change: Concerns and Solutions held at Punjab University, Patiala on Feb., 07-09, 2010.
16.  M. Singh,R. Jale, R. K. Sharma, R. Kumar and K. Prasad. 2009. Characterization of promising okra seeds on the basis of some physical properties. In 20th Indian convention of Food Scientists and Technologists on Specialized processed foods for health & nutrition: Technology &Delivery, held on 21-23, December 2009 at NIMHANS Convention Centre, Bengaluru.
17.  R. Jale, M. Singh and K. Prasad. 2009. Product Characterization of MurrayaKoenigii powder on the basis of some physical properties. In 20th Indian convention of Food Scientists and Technologists on Specialized processed foods for health & nutrition: Technology &Delivery, held on 21-23, December 2009 at NIMHANS Convention Centre, Bengaluru.
18.  Ankita and Prasad K 2009. Effect of pre-processing on quality attributes of dehydrated spinach in 4th National Conference on Innovative Developments in Engineering Applications, held on March 26-27, 2009 at Bhai Gurudas Institute of Engineering and Technology, Sangrur.
19.  Ankita and Prasad K 2009. Comparative study on chlorophyll rich self stable ready to use biomaterials, in Biotech 2009: Present and Future Perspectives, held on March 19-20, 2009 at Punjabi University, Patiala
20.  Bhatia T. and Prasad K 2009. Characterization of whole and split legumes on the basis of physical and optical properties, in National symposium on Emerging trends in chemical analysis & synthesis, held on March 12-13, 2009 at SLIET, Longowal.
21.  Ankita and Prasad K 2009. Effect of preprocessing on colour characteristics of processed Spinaciaoleracia powder, in National symposium on Emerging trends in chemical analysis & synthesis, held on March 12-13, 2009 at SLIET, Longowal.
22.  Bhatia T. and Prasad K 2009. Studies on some physical properties of protein rich legume (Lens esculantus) splits, in National conference on Advanced materials and radiation physics, held on March 9-10, 2009 at SLIET, Longowal.
23.  Bhatia T. and Prasad K 2009. Characterization of some protein rich leguminous biomaterial splits on the basis of physical properties, in National conference on Engineering for food and bioprocessing, held on Feb. 27 to March 1, 2009 at GBPUA&T, Pantnagar.
24.  Prasad, K., Jha, Anal K., Prasad, Kamlesh and Kulkarni, A. R., 2008. Biosynthesis of few oxide nanoparticles, abstract published in National Seminar on Ferroelectrics and Dielectrics on Nov. 6-8, 2008 at ThaparUniversity, Patiala (Pb).
25.  Ghadge, P. N., Vairagar, P. R., Prasad, K. and Kadam, P. S. 2008.Effect of honey fortification on protein coagulation of fermented milk, abstract published in national conference held on Feb. 26-28, 2008 at Department of Chemistry, Dr. H. S. Gour University, Sagar (MP)
26.  Ghadge, P. N., Vairagar, P. R. and Prasad, K. 2008.Some physical properties of chickpea split (Cicerarietinum L), abstract published in 11th Punjab Science Congress held at TIET, Patiala on Feb., 07-09, 2008
27.  Ghadge, P. N. and Prasad, K. 2008.Voyage of Nanotechnology: Application in Food Industry, abstract published in 11th Punjab Science Congress held at TIET, Patiala on Feb., 07-09, 2008
28.  K. Prasad, P. Prakash and K. K. Prasad. 2007.Some studies on formulation of rice based functional cookies, abstract published in 19th Indian Convention of Food Scientists and Technologists (India) held on Dec. 31, 2007 to Jan. 2, 2008 at IIT, Kharagpur.
29.  B. Janve and K. Prasad.2007. Suitability Study of Carrot Residue Powder in the Development of High Fiber Mango Jam, abstract published in 19th Indian Convention of Food Scientists and Technologists (India) held on Dec. 31, 2007 to Jan. 2, 2008 at IIT, Kharagpur.
30.  Ghadge, P. N., Vairagar, P. R., Prasad, K. and Kadam, P. S. 2007.Effect of honey fortification on the protein coagulation of prebiotic yoghurt, abstract published in 19th Indian Convention of Food Scientists and Technologists (India) held on Dec. 31, 2007 to Jan. 2, 2008 at IIT, Kharagpur.
31.  K. Prasad. 2007. Non destructive approach in the estimation of total soluble solids of beverages using ultrasound in National Symposium on Ultrasonics held on Dec. 17-19 2007 at Sophisticated Test and Instrumentation Center, Cochin University of Science and Technology, Cochin.
32.  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, abstract published in 48th Indian Society of Gastroenterology conference held on Nov. 15-18, 2007 at NIMHANS, Bangalore.
33.  K. Prasad, V. Kushik, M. Kumar and A. S. K. Sinha (2007) Some studies on dehydration kinetics of garlic, in 10th Punjab Science Congress held on Feb. 7-9, 2007 at D. A. V. Institute of Engineering and Technology, Jalandhar.
34.  K. Prasad, V. Kushik, S. Kumar, A. S. K. Sinha & K. K. Prasad (2007) Garlic: A potential source of herbal medicine, in 10th Punjab Science Congress held on Feb. 7-9, 2007 at D. A. V. Institute of Engineering and Technology, Jalandhar.
35.  V. Kumar, S. Ingle, K. Prasad, & H. K. Sharma (2007) Optimization of disinfection parameters for water using Response Surface Methodology, abstract published in 10th Punjab Science Congress held on Feb. 7-9, 2007 at D. A. V. Institute of Engineering and Technology, Jalandhar.
36.  Prem Prakash, S. H. Hashmi, M. V. Samual and K. Prasad (2006) “Comparative viscosity of Galactomannan extracted from Guar (Cyamopsis tetragonoloba) Genotypes in National symposium New horizons in fermentation and food biotechnology held on March 21-22, 2006 at PunjabiUniversity, Patiala.
37.  M. V. Samual, Satnam Singh, R. J. Kaur, Ajay Karale and K. Prasad (2006) “Isolation, Characterization and comparison of starch from Kufri Satluj and Kufri Pukhraj” in National symposium New horizons in fermentation and food biotechnology held on March 21-22, 2006 at PunjabiUniversity, Patiala.
38.  Sujeet Kumar, Abhishek Kumar and K. Prasad. (2006) Effects of welding methods in improving metal cans for food applications, in National symposium on Welding Technology held on Feb. 24-25, 2006 at SLIET, Longowal.
39.  D. Panda, S. Kumar, A. Deb and K. Prasad (2006), Thermal degradation kinetics of chlorophyll in spinach paste, abstract published in 10th Punjab Science Congress held on Feb. 7-9, 2006 at Guru Nanak Dev Dental College & Research Institute, Sunam.
40.  A. Deb, S. Kumar, A. Chaudhary, A. Kaushal and K. Prasad (2006), Osmotic dehydration: A novel technique in nutrient retention, abstract published in 10th Punjab Science Congress held on Feb. 7-9, 2006 at Guru Nanak Dev Dental College & Research Institute, Sunam.
41.  Janve, B., Badwaik, L., Sinha, A. S. K. and Prasad K. 2005. Some studies on dehydration kinetics of onion flakes, paper presented in 8th Punjab Science Congress held at PanjabiUniversity, Patiala from 07-09, February, 2005.
42.  Lovina, Shekhon, J., Badwaik, L. and Prasad K. 2005. Studies on ready to eat coagulated egg product, paper presented in 8th Punjab Science Congress held at PanjabiUniversity, Patiala from 07-09, February, 2005.
43.  Mishra, R. K., Prasad, K. And Kumar Rajesh. 2004. The role of mathematics in Finite Element Methods, paper presented in National conference on Precision Manufacturing, held at SLIET, Longowal from 11-12, December 2004.
44.  Singh, Anil, Jha, Manish, Tyagi, Vikul, Sharma, Kanishka, Prasad, K. And Kumar, Rajesh. 2004. Study on effect of selection modulus on deflection and maximum local stress of a cantilever beam using finite element method, paper presented in National conference on Precision Manufacturing, held at SLIET, Longowal from 11-12, December 2004.
45.  Harsimran Singh and K. Prasad. 2004. Some studies on wheat flour quality assessment for making pasta product, paper presented in seminar on Grain quality management: Strategies and Perspectives, 30-31, January, 2004.
46.  Harsimran Singh, D. S. Sogi and K. Prasad. 2004. Methodological approach in selection of mushroom for processing, paper presented in 7th Punjab Science Congress held at GNDU, Amritsar on 07-09, February, 2004.
47.  R. Gupta, R. Rani, Shilpy and K. Prasad. 2004. Isolation and characterization of catalase from plant source potato (Solanumtubersum) for processin, paper presented in 7th Punjab Science Congress held at GNDU, Amritsar on 07-09, February, 2004.
48.  Prasad, K., Prasad, A. and Nath, N. 2003. Effect of thermal treatment on sugarcane juice colour, paper presented in 22nd conference of Indian council of chemists at IIT, Roorkee.
49.  Prasad, K. 2003. Egg quality assessment using ultrasound, paper presented in XII National symposium on ultrasonics at GNDU, Amritsar.
50.  Ahuja, A., Kashyap, O., Kaur, J., Lovina and Prasad, K. 2003. Presented a paper on “Characterization of emulsion using data acquisition through image analysis”. in 6th Punjab Science Congress held at SLIET, Longowal on Feb., 07-09, 2003.
51.  Gill, L, Shilpi, Mishra, R. K. Gupta, T. K. S. P. and Prasad, K. 2003. Presented a paper on “Optimization of microwave blanching of vegetables using fuzzy logic: A theoretical approach”. in 6th Punjab Science Congress held at SLIET, Longowal on Feb., 07-09, 2003.
52.  Pratibha, Gupta, T. K. S. P. Singh, N.P. and Prasad, K. 2003. Presented a paper on “Response surface modelling and optimization for blanching potato (Solanumtuberosum) fingers using microwave”. in 6th Punjab Science Congress held at SLIET, Longowal on Feb., 07-09, 2003.
53.  Pandey, H., Bera, M. B. and Prasad, K. 2003. Presented a paper on “Image processing for modernization of food processing systems” in 6th Punjab Science Congress held at SLIET, Longowal on Feb., 07-09, 2003.
54.  Bhavna Sharma, M. B. Bera, H. K. Sharma and K. Prasad. 2002. Shelf life of mushroom: A technological revolution in Indian Mushroom Conference 2002 at TamilNaduAgriculturalUniversity, Coimbatore on March 6-7, 2002.
55.  Kausik, V., Pandey, H., Sharma, H. K. and Prasad, K. 2002. Genetically modified foods: An overview, in National symposium on Environmental Application of Biotechnology, at T.N.B.College, Bhagalpur on Feb. 25-27, 2002.
56.  Prasad, K. and Nath, N. 2002. Presented a paper on “Mathematical modeling and optimization of sugarcane juice level in grape beverage” in 5th Punjab Science Congress held at TIET, Patiala on Feb., 07-09, 2002.
57.  Sinha, A. S. K., Prasad, K., Gaurav and Kumar, J. 2002. Presented a paper on “Environmental friendly process in wheat straw bleaching for paper manufacturing” in 5th Punjab Science Congress held at TIET, Patiala on Feb., 07-09, 2002.
58.  Pandey, H., Bera, M. B., Sarkar, B. C. and Prasad, K. 2002. Presented a paper on “Biosensor: Application towards food industry” at BundelkhandUniv., Jhansi on Jan., 18-19, 2002.
59.  Sharma, H. K., Sarkar, B. C. and Prasad, K. 2002. Presented a paper on “Lactose derivatives: Importance and future prospects” at BundelkhandUniv., Jhansi on Jan., 18-19, 2002.
60.  Sharma, H. K., Kumar, Mayank, Prasad, K. and Sarkar, B. C. 2001. Presented a paper on “Effect of sucrose on physico-chemical and sensory characteristics of soya fortified biscuits” in XVI carbohydrate conference, at Central Tuber Crop Research Institute, Thiruvananthapuram on Dec., 06-07, 2001.
61.  Prasad, K. Sharma, H. K. and Nath, N. 2001. Process optimization of sugarcane juice for its utilization as sugar replacer in sugarcane juice based fruit beverage” in the 4th Punjab Science Congress of Punjab Academy of Sciences organized at PunjabAgriculturalUniversity, Ludhiana, on February 9-10, 2001.
62.  Prasad, K., Kausik, V., Sharma, H. K., and Bera, M. B. 2001. Soybean: A boon to people. National Seminar on Emerging Trends in Processing and handling, storage and by product utilization of pulses and soybean, organized by G. B. P. U. A. & T., Pantnagar on January 18-19.
63.  Prasad, K., Prasad, A. and Nath, N. 2001. Application and prospects of ultrasound in the field of food technology. Tenth National Seminar on ultrasonics on 15/03/2001 and 16/03/2001organised at OsmaniaUniversity, Hydrabad.
64.  Sharma, H. K., Prasad, K., Singh, P., Kumar, P. and Bera, M. B. 2001. Soy products in foods. National Seminar on Emerging Trends in Processing and handling, storage and by product utilization of pulses and soybean, organized by G. B. P. U. A. & T., Pantnagar on January 18-19.
65.  Prasad, K. and Nath, N. 2000. Contribution and reversal of enzymatic browning to colour in sugarcane juice. National symposium on “Biotechnology for Sustainability in Agriculture” at G. B. Pant University of Agriculture and Technology, Pantnagar, on April 27-29, 2000.
66.  Singh, R., Prasad, K., Kumar, P. and Sharma, H. K. 2000. Food cans-corrosion and its inhibition. National Seminar on “Emerging Trends in Food Processing Technology and value addition”, held at BundelkhandUniversity, Jhansi on May, 26-27.
67.  Gupta, R., Sharma, H. K., Kumar, P. and Prasad, K. 2000. Probiotics- An aid to food preservation. National Seminar on “Emerging Trends in Food Processing Technology and value addition”, held at BundelkhandUniversity, Jhansi on May, 26-27.
68.  Prasad, K. and Nath, N. 1999. Effect of chemical clarification on the improvement in the acceptability of cane sugar juice. National seminar on “Traditional health food: Status and perspective” at G. B. Pant University of Agriculture and Technology, Pantnagar, on March 26-27, 1999.
69.  Prasad, K. and Nath, N. 1998. Estimation of sugar content in commercially available beverages using ultrasonic velocity measurement. Seminar on “Condensed matter days-1998” organised at T.M.BhagalpurUniversity, Bhagalpur, on August 27-28, 1998.
70.  Prasad, Kamlesh, Singh, N. P. and Prasad, K. 1995. Analysis of sugar content of beverages using ultrasonics. National Seminar on “Emerging Entrepreneurial Opportunities in Food and Agro-Based Industries” organised by Science & Tech. Entrepreneurship Development Project (STED) Bhagalpur with NSTEDB, Dept. of Science and Technology, Govt. of India, on November 23-24, 1995.

Publication in form of Book(s) or Book Chapters:
International publisher
1.      K. Prasad. 2015. Advances in Non-Destructive Quality Measurement of Fruits and Vegetables. In Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance edited by Mohammed W. Siddiqui, published by Apple Academic Press and Distributed by CRC Press, Taylor and Francis Group, USA, 51-87p.
2.    K. Prasad. 2015. Non-destructive Quality Analysis of Fruits. In: Postharvest Quality Assurance of Fruits: Practical Approaches for Developing Countries, edited by Ahmad, Mohammad Shamsher,Siddiqui, Mohammed Wasim, published by Springer International Publishing Switzerland, ISBN 978-3-319-21197-8 (e-Book), 978-3-319-21196-1(Hardcover), 239-258p.
3.    Singh, R., Prasad, K., Siddiqui, M.W., Prasad, K., (2016). Chapter 2 Medicinal Plants in Preventive and Curative Role for Various Ailments, Plant Secondary Metabolites, Volume 1: Biological and Therapeutic Significance, Mohammed Wasim Siddiqui and Kamlesh Prasad, Apple Academic Press, CRC Press, Taylor and Francis Group, USA. pp. 63-100.
4.    Prasad, K., Neeha, V. S., Bansal, V., Siddiqui, M.W., Brasil, I.M., (2016). Chapter 3 Secondary Metabolites of Basil and their Potential Roles, Plant Secondary Metabolites, Volume 1: Biological and Therapeutic Significance, Mohammed Wasim Siddiqui and Kamlesh Prasad, Apple Academic Press, CRC Press, Taylor and Francis Group, USA.  pp. 101-142.
5.    Prasad, K., Haq, Raees-Ul, Bansal, V., Siddiqui, M.W. and Ilahy, R. (2016). Chapter 4 Carrot: Secondary metabolites and their prospective health benefits, Plant Secondary Metabolites, Volume 2: Stimulation, Extraction, and Utilization. Mohammed Wasim Siddiqui, Vasudha Bansal, and Kamlesh Prasad, Apple Academic Press, CRC Press, Taylor and Francis Group, USA. pp. 107-194.
6.    Bansal, V., Siddiqui, M.W., Singla, M.L., Ghanshyam, C., Prasad, K., (2016). Chapter 6 Effects of Food Processing Techniques on Secondary Metabolites, Plant Secondary Metabolites, Volume 2: Stimulation, Extraction, and Utilization. Mohammed Wasim Siddiqui, Vasudha Bansal, and Kamlesh Prasad, Apple Academic Press, CRC Press, Taylor and Francis Group, USA.  pp. 233-254.
7.    Bansal, V., Kumar, P., Tuteja, S.K., Siddiqui, M.W., Prasad, K., Sangwan, R., (2016). Chapter 8 Diverse Utilization of Plant-Originated Secondary Metabolites, Plant Secondary Metabolites: Volume 3: Their Roles in Stress Ecophysiology. Apple Academic Press, pp. 215-238.

National publisher

8.      S. Kumar, S. Shekhar and K. Prasad (2016) Temperature dependent roasting kinetic changes in opto-physical and textural characteristics of flaked rice. In: Recent advances in emerging technologies, K. Singh and C. Rajesh (eds). Sri Guru Granth Sahib World University, Fatehgarh Sahib, India.
9.      S. Sharma and K. Prasad (2016) Varietal variations on roasting and nutritional characteristics of linseed kernels. In: Recent advances in emerging technologies, K. Singh and C. Rajesh (eds). Sri Guru Granth Sahib World University, Fatehgarh Sahib, India.
10.  Y. Singh, P. Yadav, D. Kumar, Y. K. Yadav and K. Prasad 2013.  Drying: an approach towards food preservation. In: Emerging Science and Technology for Food, Agriculture and Environment. Kumar, S. et al (eds). Agrobios (International), Jodhpur, India.
11.  B. Janve, H. Singh, M. Pandey and K. Prasad (2013). Reproducible Textural Characterisation of Commercial Biscuit, In: Cereal Grains: Evaluation,Value Addition and Quality Management, D. C. Saxena, C. S. Riar, S. Singh and N. Jindal (Eds.), New India Publishing Agency, New Delhi. (ISBN 10: 9381450854/ISBN 13: 9789381450857).
12.  Prasad, K. and Bhatia, T. 2013. Characterization of steamed idli on the basis of physical properties, In Food Science Technology and Agricultural Products (The changing scenario), edited by Dheer Singh and D. K. Bhatt, published by Shree Publishers &  Distributers, New Delhi (ISBN: 978-81-8329-505-5).
13.  K. Prasad, S. Suman, J. A. Sheikh, V. P. Singh and R. K. Sharma. 2015. Comparative Studies on Physico-chemical and Optical Properties of Apple, In Production and Processing of Food Crops for Value Addition: Technology and Genetic Options, edited by R. K. Behl, A. P. Singh, A. B. Lal and G. Haesaert, published by Agrobios (International), Jodhpur, India.
14.  Sahu, U., Kumar S., Ankita, Prakash, P. and Prasad K. 2015. Effect of roasting on physico-chemical characteristics of maize kernels, In Production and Processing of Food Crops for Value Addition: Technology and Genetic Options, edited by R. K. Behl, A. P. Singh, A. B. Lal and G. Haesaert, published by Agrobios (International), Jodhpur, India.
15.  Y. Singh and K. Prasad. 2015.  Development and characterization of shelf stable quick cooking green peas, In Production and Processing of Food Crops for Value Addition: Technology and Genetic Options, edited by R. K. Behl, A. P. Singh, A. B. Lal and G. Haesaert, published by Agrobios (International), Jodhpur, India.
16.  Ankita and K. Prasad. 2015. Quality characteristics of mustard powder as affected by blanching and dehydration temperature, In Production and Processing of Food Crops for Value Addition: Technology and Genetic Options, edited by R. K. Behl, A. P. Singh, A. B. Lal and G. Haesaert, published by Agrobios (International), Jodhpur, India.
17.  S. Kumar, Y. Singh and K. Prasad. 2015. Physical properties of paddy as affected during transformation to flaked rice, In Production and Processing of Food Crops for Value Addition: Technology and Genetic Options, edited by R. K. Behl, A. P. Singh, A. B. Lal and G. Haesaert, published by Agrobios (International), Jodhpur, India.
18.  Gull, A., Prasad, K. and Kumar, P. 2015. Physico-chemical, Functional and Antioxidant Properties of Millet Flours, In Conceptual Frame Work & Innovations in Agroecology and Food Sciences, edited by G.C. Mishra, published by Krishi Sanskriti Publications, New Delhi. ISBN: 978-81-930585-1-0
Book published:
1.      K Prasad, P Prakash and K K Prasad, 2010. Rice based functional cookies for celiac: Studies on its formulation, Lambert Academic Publishing, Germany.  (ISBN: 978-3-659-59553-0).
2.      B. Janve, KK Prasad and K Prasad 2014. Development of fibre rich functional mango jam: Studies on its formulation, Lambert Academic Publishing, Germany.  (ISBN 978-3-659-58491-6)
3.      K Prasad, V Ghubade and K K Prasad 2014. Development and characterization of carrot based beverage base: Studies on its formulation, Lambert Academic Publishing, Germany.  (ISBN 978-3-659-59553-0).
4.      K. Prasad and P. R. Vairagar. 2014. Instant chickpea splits: Optimization using Response Surface Methodology, Lambert Academic Publishing, Germany.  (ISBN: 978-3-659-61374-6).
5.    K. Prasad and Y. Singh. 2014. Rice based Vegetable supplemented functional instant soup mix: Development and optimization, Scholars’ Press, Germany.  (ISBN: 978-3-639-66781-3).
6.    Siddiqui, M.W., Bansal, V. and Prasad, K., (2016). Plant Secondary Metabolites, 3 Volume Set. Apple Academic Press, , CRC Press, Taylor and Francis Group, USA.
7.    Siddiqui, M.W., Prasad, K. and Bansal, V. (2016). Plant Secondary Metabolites, Volume 1: Biological and Therapeutic Significance, Apple Academic Press, CRC Press, Taylor and Francis Group, USA.
8.    Siddiqui, M.W. and Prasad, K. (2016). Plant Secondary Metabolites, Volume 2: Stimulation, Extraction, and Utilization. Apple Academic Press, CRC Press, Taylor and Francis Group, USA.
9.    Siddiqui, M.W., Bansal, V., (2016). Plant Secondary Metabolites: Volume 3: Their Roles in Stress Ecophysiology. Apple Academic Press, CRC Press, Taylor and Francis Group, USA.

Short term course compendium released as coordinator

K. Prasad 2012. Soft computing in process and product optimization, 6-10 February, 2012 at SLIET, Longowal.

Research/Projects

Research

Completed Projects

1. Mathematical modeling of enzyme assisted carrot (Daucus carota) juice expression, preservation and by-product utilization – Amount 10 Lakhs, ICAR, New Delhi as Co-Investigator.

2. Infrastructure augmentation for quality inspections of foods – Amount 15 Lakhs, MHRD, New Delhi as Co-Investigator.

2. SLIET Eco-development and afforestation project – Amount 05 Lakhs, Ministry of Environment and Forest, New Delhi as Coordinator.