Shelf-life extentsion of traditional licorice root ”sherbet” with a novel pulsed electric field processing. Fronters in Food Science and Technology, 3:1157649

Ultrasonication Effects on Quality of Tea-Based Beverages. Beverages, 9(1),1.

Enzyme technology in value addition of wine and beer processing. InValue-addition in beverages through enzyme technology. Eds:Kuddus, M and Hossain, M. Academic press, pp.63-76.

Improvement of fermentable sugar extraction from hazelnut shells through microwave assisted dilute acid pretreatment.Bioresources, 18(1), 613-628.

Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks. Food Research International, 162(A),111954.

Assessing Edible Composite Film Polymer from Potato Industry Effluent under High Hydrostatic Pressure and Its Antimicrobial Properties. Clean- Soil, Air, Water.

Production of microalgae-derived exo-polygalacturonase for fruit juice clarification.Frontiers in Food Science and Technology 12(9),1-11.

Extremophilic carbohydrases: production, application, and challenges in association with food processing. In Value-Addition in Food Products and Processing Through Enzyme Technology. Eds:Kuddus, M and Aguilar, C.N., 163-174. Academic Press.