1. Punoo, H.A., N. Nissa, W.N. Baba, 2018. Isolation, identification and characterization of lactobacillus bacteria from soy yoghurt. Int. J. Adv. Res. Sci. Eng., 7: 2060-2072.
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2. Punoo, H.A., G.R. Patil, and R.R. Bijoy, 2018. Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India). Int. J. Dairy Technol., 71: 372-381.
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3. Punoo, H.A., G.R. Patil and R.R.B. Singh, 2018. Physico-chemical and microbiological composition of Kradi cheese. Indian J. Dairy Sci., 71: 152-155.
4. Mushtaq, M., A. Gani, A. Gani, H.A. Punoo and F.A. Masoodi, 2018. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi). Innovative Food Sci. Emerging Technol., 48: 25-32.
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5. Baba, W.N., K. Jan, H.A. Punoo, T.A. Wani, M.M. Dar and F.A. Masoodi, 2018. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT-Food Sci. Technol., 92: 242-249.
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6. Punoo, H.A., M. Shafi, W.N. Baba, 2017. Textural, physico- chemical, micro-structural and antioxidant properties of soy paneer prepared from admixtures of skim cow milk and soymilk. Int. J. Adv. Res. Sci. Eng., 6: 387-400.
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7. Baba, W.N., H.A. Punoo, N. Rasool, M. Shafi, 2017. Physico-chemical textural and antioxidant properties of low fat tofu prepared from blends of cow milk and soy milk. Int. J. Adv. Sci. Eng. Technol., 6: 8-12.
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8. Baba, W.N., S. Din, H.A. Punoo, T.A. Wani, M. Ahmad and F.A. Masoodi, 2016. Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life. J. Food Sci. Technol., 53: 2558-2568.
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9. Raja, J., H.A. Punoo and F.A. Masoodi, 2014. Comparative study of soy paneer prepared from soymilk, blends of soymilk and skimmed milk. J. Food Process. Technol., Vol. 5. 10.4172/2157-7110.1000301.
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