K. Subrahmanyam, M. K. Gul, R. Sehrawat, and F. M. Allai,"Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)", Food Bioscience, vol.52, pp.102425, Elsevier, January 2023, 10.1016/j.fbio.2023.102425       Article

F. M. Allai, Z., N. A. Mir, and M. K. Gul,"Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety", Applied Food Research, vol.3, no.1, pp.100258, Elsevier, January 2023, 10.1016/j.afres.2022.100258       Article

K. Subrahmanyam, M. K. Gul, R. Sehrawat, and F. M. Allai,"Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)", Food Bioscience, vol.52, Elsevier, January 2023, 10.1016/j.fbio.2023.102425       Article

A. Kheto, A. Mallik, R. Sehrawat, M. K. Gul, and W. Routray,"Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour", Food Research International, vol.168, no.112790, Elsevier, June 2023, 10.1016/j.foodres.2023.112790       Article

S. Manikpuri, A. Kheto, R. Sehrawat, and M. K. Gul,"How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour", Innovative Food Science & Emerging Technologies, vol.88, Elsevier 2023, 10.1016/j.ifset.2023.103422       Article

S. Soltanahmadi, M. Wang, M. K. Gul, E. Stribi?Caia, and A. Sarkar,"Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates", Sustainable Food Proteins, vol.1, no.4, pp.149-163, American Oil Chemists’ Society Publications 2023, https://doi.org/10.1002/sfp2.1018       Article

A. Sarkar and M. K. Gul,"Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design", Current Opinion in Colloid & Interface Science, pp.101782, Elsevier, December 2023, https://doi.org/10.1016/j.cocis.2023.101782       Article

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