Riaz, M. N. 2009. Navigating Halal. Baking & Snack. Vol. 31(5):53-58.
Riaz, M. N. Asif, M.; Ali, R. 2009. Vitamins stability during extrusion. Critical Reviews in Food Science and Nutrition. 49:361–368, 2009.
Riaz, M. N. and Cheewapramong, P. 2009. Characterization of Partially Defatted Peanut Flour Using Dry Extruder and Screw Pressing. International Journal of Food Properties; 12: 427–437.
Riaz, M. N. 2008. Building Soy into Products (Cover Page Article). Prepare Food 177(5):64-72.
Riaz, M. N. 2007. Extruding cereal grains for snacks. Grain and Feed milling Technology. Vol: 118 (6); pp 12-16.
Riaz, M. N. 2007. Extruded snacks: Trends and Opportunities. In “Proceedings of 5th International Food Congress “Food Design and Innovation” Opportunities and Trends. Aug. 23-24. Medellin, Columbia
Riaz, M. N. 2004. Snack Technology: Behind the scene. Asia Pacific Food Industry. Oct. 48-51
Riaz, M. N., Rooney, L. W. and Barron, M. 2004. Extrusion of sorghum for snack food. In “Proceedings of Symposium on the Safety of Cereal, Oil and Foods. June 13-17, Shanghai, China p. 115.
Riaz, M. N. 2004. How to get functional ingredients from soybeans. In “Proceeding of IV International Soybean Processing and Utilization Conference, Feb. 29-March 5, Foz do Iguassu, PR, Brazil, p1139-1145
Hinds, M. J. Scott, D. and Riaz, M. N. 2003. Potential for development of value-added products from peanuts. In Oklahoma Food and Agricultural Products Research and Technology Center’s annual report. Food Research Initiative Program, Oklahoma State University. P7-15.
Acosta, D., Riaz, M., Waniska, R.D. and Rooney, L.W. 2003. Decortication level and particle size effects on extrudates made from a food-type white sorghum. Proceedings of the 22nd Biennial Sorghum Improvement Conference of North America (SICNA), National Grain Sorghum Producers Association, February 16-18, Albuquerque, NM, 119-127.
Cheewapramong, M. N. Riaz, L. W. Rooney, and E. W. Lusas. 2002. Use of partially defatted peanut flour in breakfast cereal flakes. Cereal Chemistry. 79(4). 586-592
Riaz, M. N. 2001. Diversity work of extruder in food Industry. In Proceeding of the “Application of Soy in Food Product”. Institute of Food Research and Product Development, Kasetsart University; Bangkok. Thailand, May 28.
Riaz, M. N. 2001. Snack food extrusion. In “IUFoST Pr-Congress Short Course Food Extrusion Technology Proceedings”. Pub. By Korea Society of Food Science and Technology and Korea Society of Food Extrusion Research, April 20-21. p 75-114.
Riaz, M. N. 2001. Uses and benefits of soy fiber. Cereal Food World. 46(3):98-100.
Riaz, M. N. 1999. Soybean as functional foods. Cereal Food World. Vol. 44(2): 88.
Riaz, M. N. 1998. Experience in developing of low-fat peanut snacks by extrusion technology. Snack-Meeting 98, SIS-18 Proceedings. Zentralfachschule der Deutschen SuBwarenwirtschaft e.V. ZDS, Solingen, Germany.
Riaz, M. N. 1997. Can peanuts crack? (Press article), Baking & Snack 19(11):59-63.
Riaz, M. N. 1997. Technology of producing snack foods by extrusion. In “Technical Bulletin” Ed. G. Ranhotra. American Institute of Baking, Manhattan, KS. Vol. XIX (2):1-8.
Riaz, M. N., Lusas, E. W. and Ascheri, J. L. R. 1996. Practical experience in processing third generation snacks using twin-screw extruder. Extrusion Communiqué, 9(3):10, 13.