Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka (2019), Value Addition of Underutilized Crops of India by Extrusion Cooking Technology, Innovative Food Science and Emerging Technologies, Chapter 19. Apple

Amit Baran Das, V.V. Goud, Chandan Das (2018) Phenolic Compounds as Functional Ingredients in Beverages, Additionally added ingredients and enrichment of beverages, volume 14. Elsevier

S. Gope, A.B. Das, M.K. Hazarika, D.C. Baruah, H.K. Lahkar  (2017) Post-harvest Handling and Solar Drying of Banana for Rural Area of Assam, Trends and Innovations in Food Processing Technology, NIPA publisher

Duyi Samyor, Sankar Chandra Deka, Amit Baran Das  (2017) Effect Of Passion Fruit Powder on Rheological Properties of Gluten Free Dough, Trends and Innovations in Food Processing Technology, NIPA publisher

Parul, Amit Baran Das (2017) Rheological Properties of Extrudate Pineapple Fruit Leather, Trends and Innovations in Food Processing Technology, NIPA publisher

Brahma, G., Mondal, K., Mishra, A., & Das, A. B. (2020). Surfactant-Mediated Ultrasound-Assisted Extraction of Phenolic Compounds from Musa balbisiana Bracts: Kinetic Study and Phytochemical Profiling. Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards, 91.

Das, A. B., Goud, V. V., & Das, C. (2019). Phenolic compounds as functional ingredients in beverages. In Value-Added Ingredients and Enrichments of Beverages (pp. 285-323). Academic Press.

Das, A. B., Kumari, T., & Sahu, P. P. (2022). Calorimetric Biosensors: Core Principles, Techniques, Fabrication and Application. In Biosensors in Food Safety and Quality (pp. 11-21). CRC Press.