S. Padhi, A. Singh, and W. Routray,"Oscillatory and rotational rheological characterization of jackfruit peel cellulose suspension: effect of concentration, pH and ionic strength", Food Hydrocolloids, Elsevier, August 2023, 10.1016/j.foodhyd.2023.109179       Article

A. Mitra, A. Mazumder, and W. Routray,"Biodiesel: An emerging fuel derived from used cooking oil", Frying Technology Recent Development, Challenges, and Prospects, ch.14, pp.373-392, CRC press 2023       Inbook

A. Priyadarshini, K. Rayaguru, W. Routray, A. K. Biswal, and P. K. Misra,"Ascertaining optimal ohmic-heating characteristics for preserving mango (Mangifera indica l.) pulp through analysis of physicochemical properties and hurdles effect", Food Chemistry Advances, Elsevier 2023, 10.1016/j.focha.2023.100458       Article

S. Sahoo, S. Padhi, R. Sehrawat, and W. Routray,"Microwave and atmospheric cold plasma aided debittering of giloy (Tinospora cordifolia Miers.) juice: Effect on bioactive compound content", Journal of Applied Research on Medicinal and Aromatic Plants, Elsevier 2023, 10.1016/j.jarmap.2023.100520       Article

W. Routray, B. Jena, and V. Orsat,"Recent Advances in Extraction, Isolation, Characterization, and Applications of Phenolic Compounds", Studies in Natural Products Chemistry, ch.2, vol.72, pp.28, Elsevier, March 2022       Inbook

R. A. Kumar and W. Routray,"Role of Microbial Fermentation in Gluten-Free Products", Challenges and Potential Solutions in Gluten Free Product Development, ch.4, pp.47-71, Springer 2022, 10.1007/978-3-030-88697-4_4       Inbook

S. Chakraborty, W. Routray, and Kk. Dash,"Numerical study of baking", Advanced Computational Techniques for Heat and Mass Transfer in Food Processing, ch.12, vol.1, pp.248, CRC Press, January 2022       Inbook

A. Mitra and W. Routray,"Bioactive compounds in cumin", Spice Bioactive Compounds Properties, Applications, and Health Benefit, ch.9, pp.480, CRC Press 2022, 10.1201/9781003215387       Inbook

M. Deb, W. Routray, and K. Dash,"Assessment of quality change with frying temperature and sensory analysis using Fuzzy logic of hydrocolloids fortified flour-based multilayered snack", Journal of Food Processing and Preservation, Wiley 2022, 10.1111/jfpp.16412       Article

R. I. Barbhuiya, S. Ramalingam, H. K. Kalra, A. Elsayed, W. Routray, M. Annamalai, and A. Singh,"Application of Non-Destructive Testing Techniques (NDTT) to Characterize Nanocarriers Used for Drug Delivery: A Mini Review", Biophysica, vol.2, no.3, pp.154-167, MDPI 2022, 10.3390/biophysica2030016       Article