1. Mudawi, H.A, K.P. Fischer-Ayloff-Cook and D. List (1987): Influence of drying kinetics on the convenience of dried vegetables International Journal of Food Process Engineering, 6: 482-488

2. Mudawi, H.A and P. Nitsch (1998): Is it possible to detect after the end of canning process the initial quality of raw meat used ? Rundschau fuer Fleischhygiene und Lebsensmittelueberwachung, 4: 90-93

3. Mudawi, H.A (2001): Drying of fish in self constructed cabinet-type solar dryer. Sudan Journal of Food Science and Technology,12: 34-37

4. Mudawi, H.A.(2003): Production and quality assessment of baobab pulp jam. University of Khartoum Journal of Agricultural Sciences, 14: 45-49

5. Mudawi, H.A. (2006): Feasibility and competitiveness of horticul-tural crops production and processing in Sudan. Journal of Food Process Engineering, 112: 23-29

6. Mudawi, H.A. (2008): Determination of the efficiency of a safe chemical mixture for preservation of fish. Journal of Food Process Engineering 114: 35-40 (Patent).

Papers in Progress:

1. Evaluation of the effect of starter culture on the quality of white soft cheese.

2. Preparation and application of some nitrogenous derivatives of Gum Arabic (Acacia Senegal) as plant growth promoter.

3. Improvement of Pumpkin (Cucurbita pepo) jam by addition of different amounts of Godeim (Grewia tenax).

4. Comparison study of some foods cooked by using solar box & gas cooker.

5. Study of the quality of compressed baker’s yeast produced in Hasahissa factory. (located in central Sudan).