9. Sunita Singh, Tithli Sadhu, Susmita Dutta, Jitamanyu Chakrabarty, (2018). Influence of polyunsaturated fatty acid alkyl esters on biodiesel fuel properties: Optimization and assessment. ChemistrySelect, 3(46), 13217-13226. DOI: 10.1007/s11356-021-13548-8, (SCIE) (Q2 Chemistry Miscellaneous) (IF=2.307)

8. Tithli Sadhu, Indrani Banerjee, Ashish Bhattacharjee, Sanghamitra Sanyal, Jitamanyu Chakrabarty, (2020). Frying and freezing effect on nutritional quality of major carps and potential contribution to human health from fatty acid signatures, Journal of the Indian Chemical Society, 97(6) 941-957. (SCOPUS) (Q4 Drug Discovery) (IF=0.243)

7. Tithli Sadhu, Indrani Banerjee, Sandip Kumar Lahiri, Jitamanyu Chakrabarty, (2020). Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach, Journal of Food Process Engineering, 43(9), e13478. DOI: 10.1111/jfpe.13478, (SCIE) (Q2 Chemical Engineering Miscellaneous) (IF=2.889)

6. Indrani Banerjee, Tithli Sadhu, Rajat Mukherjee, Ashish Bhattacharjee, Jitamanyu Chakrabarty, (2021). Nutritional consequences of sun-drying, freezing, and frying of Lates Calcarifer on human health. Journal of the Indian Chemical Society, 98(7), 100158. DOI: 10.1016/j.jics.2021.100158, (SCOPUS) (Q4 Drug Discovery) (IF=0.243)

5. Tithli Sadhu, Indrani Banerjee, Sandip Kumar Lahiri, Jitamanyu Chakrabarty, (2022). Enhancement of nutritional value of fried fish using an artificial intelligence approach. Environmental Science and Pollution Research, 29(14), 20048-20063. DOI: 10.1007/s11356-021-13548-8, (SCI), (Q1 Health, Toxicology and Mutagenesis) (IF=5.190)

4. Tithli Sadhu, Somanth Chowdhury, Shubham Mondal, Jagannath Roy, Jitamanyu Chakrabarty, Sandip Kumar Lahiri, (2022). A comparative study of metaheuristics algorithms based on their performance of complex benchmark problems. Decision Making: Applications in Management and Engineering, 6(1), 341-364. DOI: 10.31181/dmame0306102022r (SCOPUS), (Q1 Decision Sciences Miscellaneous) (Cite score: 17.1)

3. Tithli Sadhu, Sandip Kumar Lahiri, Ashish Bhattacharjee, Jitamanyu Chakrabarty, (2022). Application of artificial neural network with metaheuristic optimization for improving the nutritive value of fried fish. Journal of Food Processing and Preservation, 46(12), e17190. DOI: 10.1111/jfpp.17190 (SCIE) (Q2 Chemical Engineering Miscellaneous) (IF=2.609)

2. Tithli Sadhu, Sandip Kumar Lahiri, Jagannath Roy, Ashish Bhattacharjee, Jitamanyu Chakrabarty, (2022). Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi-criteria decision-making approach. Journal of Multicriteria Decision Analysis, 30(1-2), 44-61. DOI: 10.1002/mcda.1799 (ESCI) (Q2 Decision Sciences Miscellaneous) (I.F 2.0)

1. Indrani Banerjee, Tithli Sadhu, Sanghamitra Sanyal, Jitamanyu Chakrabarty (2023). Prediction of Fatty Acid Profile of Fish Skin from the Fish Flesh Fatty Acid Composition: A Regression Modelling Approach. Proceedings of the Zoological Society. 179-189, 76. DOI: 10.1007/s12595-023-00492-3 (SCOPUS) (Q4 Animal Science and Zoology) (Cite score: 1.4)