1. Bahadur Singh, Parmjit S. Panesar, Avtar. K. Gupta & John F. Kennedy (2006). Sorption isotherm behavior of osmo-convectively dehydrated carrot cubes.
Journal of Food Processing and Preservation 30 (6), 684-698.

2. Bahadur Singh, Parmjit S. Panesar, Avtar. K. Gupta & John F. Kennedy (2006) Application of response surface methodology for the osmotic dehydration of carrots. Journal of Food Process Engineering 29 (6): 592-614.
3. Nanda V., Kaur A., Bera M. B., B. Singh & Bakhshi A. K. (2006). Palynological studies and application of response surface methodology to establish the quality attributes in Eucalyptus honey. Acta Alimentaria, 35(4): 409-422.

4. Sharma H. K., Kaur J., Sarkar B. C., Singh C., Singh B. & Shitandi A. A. (2006). Optimization of pretreatment conditions of carrots to maximize juice recovery by response surface methodology. Journal of Engineering Science and Technology. 1(2):158-165.

5. Harish Kumar Sharma; Jasmeet Kaur; Bhavesh Chandra Sarkar; Charanjv Singh; Bahadur Singh (2009) Effect of Pretreatment Conditions on Physicochemical Parameters of Carrot Juice. International Journal of Food Science & Technology, Vol.44 No.1 January 2009 [Page 1-9]

6 Bahadur Singh; Sanjeev Mehta (2006) Adsorption Isotherms of Osmotically Pretreatment Carrot Cubes. Electronic Journal of Environmental Agricultural Food Chemistry ISSN 1579-4377

7. Bahadur Singh & A.K. Gupta (2007) Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes Journal of Food Engineering 79: 459–470

8 .Bahadur Singh, Ashok Kumar, A.K. Gupta (2007) Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering 79: 471–480

9. Bahadur Singh, Parmjit S. Panesar , A. K. Gupta & John F. Kennedy (2007) Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology. European Food Research and Technology, 225 (2): 157-165.

10. Bahadur Singh ; Panesar P. S., Nanda V. (2006). Utilization of carrot pomace for the preparation of a value added product. World Journal of Dairy & Food Sciences, 1 (1): 22-27.

11. Bahadur Singh ; Panesar P. S., Nanda V. (2008). Osmotic dehydration kinetics of carrot cubes in sodium chloride solution. International Journal of Food Science & Technology. 43 (8): 1361-1370.

12. Bahadur Singh ; Panesar P. S., Nanda V. (2007). Rehydration Kinetics of Un-osmosed and Pre-osmosed Carrot Cubes. World Journal of Dairy & Food Sciences, 2(1):10-17

13. Bahadur Singh & Sanjeev Mehta (2008) Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes. International Journal of Food Science and Technology, 43: 532-537.

14. Bahadur Singh ; Panesar P. S., Nanda V. (2008). Optimization of Osmotic dehydration Process of Carrot Cubes in Sucrose Solution. Journal of Food Process Engineering, 3: 1-20.

15. Bahadur Singh ; Panesar P. S., Nanda V. & Bera M. B. (2008). Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution. International Journal of Food Engineering, 4 (2): 1-22.

16. Bera M. B , Panesar P. S Panesar Reeba & Bahadur Singh (2008). Application of reverse micelle extraction process for amylase recovery using response surface methodology. Bioprocess Biosyst. Engg. 31: 379-384

17..Paramjit S Panesar, Reeba Panesar and Bahadur Singh (2009). Application of response surface methodology in optimization of process parameters for production of kinnow wine. Natural Product Radiance, Vol 8 (4), pp 366-373.

18 Gurpreet Kaur; Parmjit S Panesar; Manav B Bera; Bahadur Singh (2009) Optimization Of Permeabilization Process For Lactose Hydrolysis In Whey Using Response Surface Methodology. Journal of Food Process Engineering, Vol.32 No.3 June 2009 [Page 355-368]

19. Manoj Mundada, Bahadur Singh & Swati Maske (2010) Optimisation of processing variables affecting the osmotic dehydration of pomegranate arils. International Journal of Food Science and Technology 2010, 45, 1732–1738

20. Manoj Mundada, Bahadur Singh Hathan, Swati Maske (2010) Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering 1 to 10

21. Bahadur Singh, Parmjit S. Panesar, Vikas Nanda, John F. Kennedy (2010). Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chemistry 123 (2010) 590–600
22. Bahadur Singh Hathan, Manoj Mundada & Swati Maske (2011) Study of mass transfer kinetics during osmotic dehydration of pomegranate arils. Journal of Food Science, January 2011 Volume 76, Number 1, January/February 2011 , pp. E31-E39(9)
23 Manoj Mundada, Bahadur Singh (2010) Effect of process variables on osmo-convective dehydration of pomegranate arils. International Journal of Food Science and Technology

24 Shweta Kumari, Parmajit S. Panesar, Manab B. Bera and Bahadur Singh (2011) Permeabilization of Yeast Cells for beta- Galactosidase Activity using Mixture of Organic Solvents: A Response Surface Methodology Approach. Asian Journal of Biotechnology 3 (4): 406-414.

25 . Manoj Mundada & Bahadur Singh (2011) Studies on sorption isotherm of unosmosed and osmsoed pomegranate arils. Journal of food processing and preservation. Journal of Food Proc and Preservation. 36(4):329-338.

26. Bahadur Singh Hathan & B. L. Parssana (2011) Optimization of Fiber Rich Gluten-Free cookie formulation by Response Surface Methodology. Proceeding of International Conference Organized by World Academy of Science, Engineering & Technology, at Phuket (Thasiland during 21-23 December, 2011. Issue No. 60; 1077-1086.

27. Tanu Malhotra; Bahadur Singh Hathan (2012) Storage study of osmotically pre-treated carrot shreds and sensory analysis of sweet meat prepared from dehydrated carrot shreds. Electronic J. of Environmental, Agril and Food Chemistry (ISSN: 1579–‐4377): 11 (5), 433-441.

28. Bahadur Singh Hathan, Tanu Malhotra (2012): Drying kinetics of osmotically pretreated carrot shreds to be used for preparation of sweet meat (On line). Agric Eng Int: CIGR Journal (ISSN: 1682-1130) , 14 (1): Manuscript No. 1973.

29. Gupta R, Singh B, and Shivhare U (2012) Optimization of Osmo-convective Dehydration Process for the Development of Honey-ginger Candy Using Response Surface Methodology. Drying Technology, Volume 30 (7): 750-759