1. Evaluation of marine alga Ulva Lactuca L. as a source of natural preservative ingredient;Abd Hanaa;EJEAFChe, Electronic Journal of Environmental, Agricultural and Food Chemistry,2008
2. A Review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry;Aberoumand;World Journal of Dairy & Food Sciences,2011
3. Freeze‐drying kinetics and diffusion modeling of saffron (Crocus sativus L.);Acar;Journal of Food Processing and Preservation,2014
4. Freeze drying of saffron (crocus sativus L.);Acar;Drying Technology,2011
5. Scope of betalains as a food colorant;Agrawal;International Journal of Advanced Scientific and Technical Research,2013