(2024) Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health. Food Chemistry: X. ISSN 25901575 (ISSN)

(2022) Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour. Lwt-Food Science and Technology. p. 8. ISSN 0023-6438

(2022) Harmful compounds of soy milk: characterization and reduction strategies. Journal of Food Science and Technology-Mysore. pp. 3723-3732. ISSN 0022-1155

(2022) Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride. Food Science and Nutrition. pp. 3282-3292.

(2022) A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. Journal of Food Science and Technology.

(2021) Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. Environmental Science and Pollution Research. pp. 15627-15645.

(2021) Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. Current Nutrition & Food Science. pp. 450-457. ISSN 1573-4013

(2021) Effective removal of lead (II) using chitosan and microbial adsorbents: Response surface methodology (RSM). International Journal of Biological Macromolecules. pp. 53-62.

(2021) Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges. LWT.

(2021) Retroperitoneal lipoma, a rare cause of pelvic mass in women. Caspian Journal of Internal Medicine. pp. 495-499.

(2020) Probiotic viability in yoghurt: A review of influential factors. International Dairy Journal.

(2019) Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin. Lwt-Food Science and Technology. p. 6. ISSN 0023-6438