1. Saha, J., A. Begum, A. Mukherjee, and S. Kumar, 2017. A novel green synthesis of silver nanoparticles and their catalytic action in reduction of methylene blue dye. Sustainable Environ. Res., 27: 245-250.
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2. Mukherjee, A., 2016. Chemical industries and environment: Possibility of an economically lucrative symbiosis. Int. J. HIT Trans. ECCN, 2: 14-19.
3. Mukherjee, N. and A. Mukherjee, 2015. Historical Developments of Food and Agriculture in Bengal. 2nd Edn., Gyan Books (P) Ltd., New Delhi, ISBN: 9789380222677 Pages: 311.
4. Chatterjee, G. and A. Mukherjee, 2015. Influx of MNC / TNC Products in Rural Markets and Changes in Consumer’s Consumption Habit. In: Contemporary Technological, Social and Management Issues-Theoretical and Conceptual Perspectives, Ganguly, D., A. Santra, K. Kundu, A. Giri, A. Sur, D. Chakraborty, and S.K. Dhara(Eds.)., SPS Pvt. Ltd., Kolkata, pp: 270-282.
5. Yoon, Y., I. Geornaras, A. Mukherjee, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos, 2013. Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Sci., 95: 317-322.
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6. Mukherjee, A., 2013. The Dilemma of Globalization and Poverty Eradication in India. In: Contemporary Technological, Social and Management Issues-Theoretical and Conceptual Perspectives, Ganguly, D., A. Santra, K. Kundu, A. Giri, A. Sur, D. Chakraborty, and S.K. Dhara(Eds.)., SPS Pvt. Ltd., Kolkata, pp: 158-164.
7. Yoon, Y., A. Mukherjee, I. Geornaras, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos, 2011. Inactivation of escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients. Food Control, 22: 1859-1864.
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8. Mukherjee, N., and A. Mukherjee, 2011. Encyclopedia of Food and Agriculture. Kalyani Publishers, India, ISBN: 9788127268428 Pages: 694.
9. Yoon, Y., A. Mukherjee, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos, 2009. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. Int. J. Food Microbiol., 133: 78-85.
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10. Mukherjee, A., Y. Yoon, I. Geornaras, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos, 2009. Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef. J. Food Sci., 74: M94-M99.
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11. Diez-Gonzalez, F. and A. Mukherjee, 2009. Produce Safety in Organic Vs Conventional Crops. In: Microbial Safety of Fresh Produce, Fan, X., B.A. Neimira, C.J. Doona, F.E. Feeherry, and R.B. Gravani(Eds.)., Blackwell Publishing and the Institute of Food Technologists, USA,.
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12. Mukherjee, A., Y. Yoon, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos, 2008. Thermal inactivation of escherichia coli O157:H7 in beef treated with marination and tenderization ingredients. J. Food Prot., 71: 1349-1356.
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13. Mukherjee, N., R. Bhattacharya and A. Mukherjee, 2007. Microbiology: General and Applied. Kalyani Publishers, New Delhi, India, ISBN: 9788127241827 Pages: 426.
14. Mukherjee, A., D. Speh and F. Diez-Gonzalez, 2007. Association of farm management practices with risk of Escherichia coli contamination in pre-harvest produce grown in Minnesota and Wisconsin. Int. J. Food Microbiol., 120: 296-302.
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15. Mukherjee, A., S. Cho, J. Sheftel, S. Jawahir, K. Smith and F. Diez-Gonzalez, 2006. Soil survival of escherichia coli 0157:H7 acquired by a child from Garden soil recently fertilized with cattle manure. J. Appl. Microbiol., 101: 429-436.
16. Mukherjee, A., D. Speh, K. Beusing, X. Lu and F. Diez-Gonzalez, 2006. Longitudinal survey of pre-harvest microbiological quality of fresh fruits and vegetables in the upper Midwest. Food Prot., 69: 1928-1936.
17. Mukherjee, A., D. Speh, E. Dyck and F. Diez-Gonzalez, 2004. Preharvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157:H7 in organic and conventional produce grown by Minnesota farmers. J. Food Prot., 67: 894-900.
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