Article

(2024) Coffee substitutes: A review of the technology, characteristics, application, and future perspective. Comprehensive Reviews in Food Science and Food Safety. ISSN 15414337 (ISSN)

(2023) Effect of irradiation treatment on microbial, nutritional and technological characteristics of cereals: A comprehensive review. Radiation Physics and Chemistry. p. 11. ISSN 0969-806X

(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) The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. Journal of Food Science and Technology-Mysore. pp. 4141-4151. ISSN 0022-1155