1. Osama, K., K. Younis, O.S. Qadri, S. Parveen and M.H. Siddiqui, 2022. Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying. LWT, Vol. 154. 10.1016/j.lwt.2021.112782.
   CrossRef  |  Direct Link  |  
2. Osama, K., A. Mujtaba, M.H. Siddiqui, O.S. Qadri and K. Younis, 2022. Optimization of vacuum drying and determination of functional properties of kadam (Neolamarckia cadamba) fruit powder. J. Food Process. Preserv., Vol. 46. 10.1111/jfpp.16751.
   CrossRef  |  Direct Link  |  
3. Jahan, K., A. Ashfaq, R.U. Islam, K. Younis and O. Yousuf, 2022. Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties. J. Food Process. Preserv., Vol. 46. 10.1111/jfpp.16764.
   CrossRef  |  Direct Link  |  
4. Ahmad, A., P. Dubey, K. Younis and O. Yousuf, 2022. Mosambi (Citrus limetta) peel and Sago based biodegradable film: Development and characterization of physical, water barrier and biodegradation properties. Bioresour. Technol. Rep., Vol. 18. 10.1016/j.biteb.2022.101016.
   CrossRef  |  Direct Link  |  
5. Younis, K., S. Ahmad and M.A. Malik, 2021. Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability. Appl. Food Res., Vol. 1. 10.1016/j.afres.2021.100015.
   CrossRef  |  Direct Link  |  
6. Jan, A., M. Sood, K. Younis and R.U. Islam, 2020. Brown rice based weaning food treated with gamma irradiation evaluated during storage. Radiat. Phys. Chem., Vol. 177. 10.1016/j.radphyschem.2020.109158.
   CrossRef  |  Direct Link  |  
7. Younis, K., S. Ahmad, K. Osama and M.A. Malik, 2019. Optimization of de-bittering process of mosambi (Citrus limetta) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach. J. Food Process. Eng., Vol. 42. 10.1111/jfpe.13185.
   CrossRef  |  Direct Link  |  
8. Chaurasia, P., K. Younis, O.S. Qadri, G. Srivastava and K. Osama, 2019. Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi (Citrus limetta) peel. J. Food Process. Eng., Vol. 42. 10.1111/jfpe.12966.
   CrossRef  |  Direct Link  |  
9. Ahmad, S.S., M. Khalid and K. Younis, 2019. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-silico study. Food Sci. Technol., Vol. 119. 10.1016/j.lwt.2019.108889.
   CrossRef  |  Direct Link  |  
10. Younis, K., R. Islam, K. Jahan, M. Kundu and A. Ray, 2016. Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies. Qual. Assur. Saf. Crops Foods, 8: 393-398.
    CrossRef  |  Direct Link  |