Adal AM, Sarker LS, Malli RPN, Liang P and Mahmoud SS (2018) RNA-Seq in the discovery of a sparsely expressed scent-determining monoterpene synthase in lavenders (Lavandula), Planta, DOI: 10.1007/s00425-018-2935-5

Malli RPN, Adal AM, Sarker LS, Liang P and Mahmoud SS (2018) De novo sequencing of the Lavandula angustifolia genome reveals highly duplicated and optimized features for essential oil production, Planta, DOI: 10.1007/s00425-018-3012-9

Hind KR, Adal AM, Upson TM and Mahmoud SS (2018) An assessment of plant DNA barcodes for the identification of cultivated Lavandula (Lamiaceae) taxa, Biocatalysis and Agricultural Biotechnology, 16:459-466

Wells R, Truong F, Adal AM, Sarker LS and Mahmoud SS (2018) Lavandula essential oils: a current review of applications in medicinal, food, and cosmetic industries of lavender. Natural Product Communications (In press)

Ayelign M Adal, Lukman S Sarker, Ashley D Lemke and Soheil S Mahmoud; (2017) Isolation and functional characterization of a methyl jasmonate-responsive 3-carene synthase from Lavandula x intermedia,Plant Mol Biol 93:641–657,
DOI 10.1007/s11103-017-0588-6

Ayelign M Adal, Zerihun A Demissie and Soheil S Mahmoud (2016) EST-SSR analysis and cross-species transferability study in Lavandula, Bio-protocol 6(15): e1891. http://www.bio-protocol.org/e1891.

Ayelign M Adal, Zerihun A Demissie and Soheil S Mahmoud (2015) Identification, validation and cross-species transferability of novel Lavandula EST-SSRs, Planta 241 (4): 987-1004. DOI: 10.1007/s00425-014-2226-8.
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Ayelign Mengesha A., Ayenew, B. and Tadesse, T. 2013. Acclimatization of in vitro multiplied pineapple (Ananas comosuss (L), var. Smooth cayenne) plantlets to Ex - vitro Condition in Ethiopia. American Journal of Plant Science, 4: 317-323. DOI: 10.4236/ajps.2013.42042.

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Ayenew, B., Ayelign Mengesha A. Tadesse, T. and Gebremariam, E. 2012. Ensete ventricosum (Welw.) Cheesman: A cheap and alternative gelling agent for pineapple (Ananas comosus var. smooth cayenne) in vitro propagation. Journal of Microbiology, Biotechnology and Food Science, 2 (2): 640-652.

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