M. K. Gul,"Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization", Frontiers in Nutrition, vol.9, pp.1-12, Frontiers, April 2022, 10.3389/fnut.2022.870819       Article

F. M. Allai, Zr. Azad, Bn. Dar, M. K. Gul, and A. Jabeen,"Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics", Applied Food Research, vol.2, pp.100137, Elsevier, December 2022, 10.1016/j.afres.2022.100137       Article

H. M. Wani, P. Sharma, M. K. Gul, J. P. Bishnoi, I. A. Wani, S. Kothari, and Ali. A. Wani,"Influence of ?-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour", Applied Food Research, vol.2, no.2, pp.100181, Elsevier, December 2022, 10.1016/j.afres.2022.100181       Article

F. M. Allai, Z. Azad, M. K. Gul, and B.,"Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits", International Journal of Food Science and Technology, Wiley 2021, 10.1111/ijfs.15071       Article

J. Song, C. Sun, M. K. Gul, A. Mata, and Y. Fang,"Prolamin-based complexes: Structure design and food-related applications", Comprehensive Reviews in Food Science and Food Safety, vol.20, pp.1120-1149, Wiley 2021, 10.1111/1541-4337.12713       Article

N. A, P., A. P. Venugopal, S. K. Singh, M. K. Gul, and A. Kothakota,"Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- A review", Food Control, vol.130, pp.108338, Elsevier 2021, 10.1016/j.foodcont.2021.108338       Article

M. K. Gul,"Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels", Critical Reviews in Food Science and Food Safety, vol.62, Taylor and Francis Online, January 2021, 10.1080/10408398.2020.1870034       Article