Munir, M., Nadeem, M., Mahmood Qureshi, T., Gamlath, C. J., Martin, G. J. O., Hemar, Y., & Ashokkumar, M. (2020). Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. Ultrasonics sonochemistry, 67, p. 105140. doi:10.1016/j.ultsonch.2020.105140

Munir, Masooma, Muhammad Nadeem, Tahir Mahmood Qureshi, Charitha J. Gamlath, Gregory J O. Martin, Yacine Hemar, and Muthupandian Ashokkumar. "Effect of Sonication, Microwaves and High-pressure Processing On ACE-inhibitory Activity and Antioxidant Potential of Cheddar Cheese During Ripening." Ultrasonics Sonochemistry 67 (2020): 105140.

Munir, Masooma, et al. "Effect of Sonication, Microwaves and High-pressure Processing On ACE-inhibitory Activity and Antioxidant Potential of Cheddar Cheese During Ripening." Ultrasonics Sonochemistry 67 (2020): 105140.