W. Murphy, W. Routray, D. Dave, and V. Ramakrishnan,"Study of drying kinetics of salmon processing by-products at different temperatures and the quality of extracted fish oil", Drying Technology An International Journal, vol.35, no.16, pp.1981-1993, Taylor & Francis Group 2017, 10.1080/07373937.2017.1293684       Article

W. Routray, V. Orsat, and Y. Gariepy,"Effect of Different Drying Methods on the Microwave Extraction of Phenolic Components and Antioxidant Activity of Highbush Blueberry Leaves", Drying Technology An International Journal, vol.32, no.16, pp.1888-1904, Taylor & Francis Group 2014, 10.1080/07373937.2014.919002       Article

W. Routray and V. Orsat,"MAE of phenolic compounds from blueberry leaves and comparison with other extraction methods", Industrial Crops and Products, vol.58, pp.36-45, Elsevier 2014, 10.1016/j.indcrop.2014.03.038       Article

W. Routray and V. Orsat,"Variation of dielectric properties of aqueous solutions of ethanol and acids at various temperatures with low acid concentration levels", Physics and Chemistry of Liquids An International Journal, vol.52, no.2, pp.209-232, Taylor & Francis Group 2014, 10.1080/00319104.2013.812022       Article

W. Routray and V. Orsat,"Variation of phenolic profile and antioxidant activity of North American highbush blueberry leaves with variation of time of harvest and cultivar", Industrial Crops and Products, vol.62, pp.147-155, Elsevier 2014, 10.1016/j.indcrop.2014.08.020       Article

W. Routray and V. Orsat,"Dielectric Properties of Concentration-Dependent Ethanol + Acids Solutions at Different Temperatures", Journal of Chemical & Engineering Data, vol.58, no.6, pp.1650-1661, ACS Publications 2013, 10.1021/je400014e       Article

W. Routray and V. Orsat,"Preparative Extraction and Separation of Phenolic Compounds", Natural Products Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes, ch.1, pp.2013-2045, Springer Nature 2013, 10.1007/978-3-642-22144-6_55       Inbook

W. Routray and V. Orsat,"Microwave-Assisted Extraction of Flavonoids: A Review", Food and Bioprocess Technology, vol.5, pp.409–424, Springer Nature 2012, 10.1007/s11947-011-0573-z       Article

W. Routray and H. Mishra,"SENSORY EVALUATION OF DIFFERENT DRINKS FORMULATED FROM DAHI (INDIAN YOGURT) POWDER USING FUZZY LOGIC", Journal of Food Processing and Preservation, vol.36, no.1, pp.1-10, Wiley 2012, 10.1111/j.1745-4549.2011.00545.x       Article

W. Routray and K. Rayaguru,"Mathematical modeling of thin layer drying kinetics of stone apple slices", International Food Research Journal, vol.19, no.4, pp.1503-1510, UPM 2012       Article