1. Awulachew, M.T., 2021. Fruit jam production. Int. J. Food Sci., Nutr. Diet., 10: 532-537.
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2. Awulachew, M.T., 2021. Food product shelf stability overview of sourdough-risen flatbread. J. Food Technol. Nutr. Sci., Vol. 3. 10.47363/jftns/2021(3)123.
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3. Awulachew, M.T., 2021. A systematic review of encapsulation and control release technology in food application. Int. J. Agric. Sci. Food Technol., 7: 292-296.
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4. Awulachew, M.T., 2021. A survey of kocho processing practice and challenges to scientific developments. Adv. Nutr. Food Sci., 6: 65-71.
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5. Awulachew, M.T., 2021. A review of non-gluten components in gluten-free bread characteristics keep the dough`s baking quality and viscoelastic qualities. Adv. Nutr. Food Sci., 6: 72-76.
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6. Awulachew, M.T., 2020. Understanding basics of wheat grain and flour quality. J. Health Environ. Res., 10.11648/j.jher.20200601.12.
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7. Awulachew, M.T., 2020. Teff (eragrostis abyssinica) and teff based fermented cereals: review article. J. Health Environ. Res., 6: 1-9.
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8. Awulachew, M.T., 2020. Overview to potential sources, soil salinization and expansion level of lake basaka, central rift valley region of Ethiopia. J. Water Resour. Ocean Sci., 9: 71-76.
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9. Awulachew, M.T., 2020. Evaluation of proximate composition and sensory quality acceptability of Ethiopian flat bread (Injera) prepared from composite flour, blend of maize, teff and sorghum. Int. J. Food Eng. Technol., 4: 18-24.
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10. Melaku T.A., 2019. Environmental impact on processing quality of wheat grain. International Journal of Food Science, Nutrition and Dietetics 02: 1-8.
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11. Awulachew, M.T., 2019. Energy recovery from solid waste for Nazareth/Adama City, Ethiopia. Int. J. Energy Environ. Sci., 4: 35-46.
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12. Awulachew, M.T., 2019. Effects of blended fertilizer (nitrogen, phosphorus, sulfur and boron) rates on yield, yield components and grain quality of crop, (durum wheat). Acta Sci. Agric., 3: 91-99.
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