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Bangladesh Agricultural University | |
Institute of Environmental Science and Disaster Management |
Karmoker P, Shams-Ud-Din M, Mondal SC and Haque MA (2010).Processing of Mixed Fruit Bar from Mango, pineapple and Papaya. Bangladesh J. Agri. Engg. 21(1&2), 25-33.
Karmoker P, Saha T and Shams-Ud-Din M (2011). Processing and preservation of Mixed Chips from potato, papaya and carrot. Bangladesh J. Agri. Engg. 22(1&2), 53-60.
Easdani M, Haque MA, Islam MN and Karmoker P (2011). Studies on Effects of Storage and Packaging Materials on Papaya Flake. J. Environ. Sci.& Natural Resources, 4(1), 29-38.
Mondal SC, Haque MA, Mahomud MS, Karmoker P and Shams-Ud-Din M (2011). A Comparative Study on the Physicochemical Properties of Selected Varieties of Rice Grains in Bangladesh. J. Environ. Sci.& Natural Resources, 4(1), 51-55.
S. Jothi, P. Karmoker and K. Sarowar. Quality assessment of mixed fruit squash: physicochemical analysis, sensory evaluation and storage studies. J. Bangladesh Agril. Univ. 12(1): 195-201,2014.
Rahman MM, Karmoker P and Alam MZ. Quality evaluation of some selected commercial honey products available in the market of Bangladesh. Fundam Appl Agric 2017, 2(3): 326-330.
Begum S, Das PC and Karmoker P. Processing of mixed fruit juice from mango, orange and pineapple. Fundam Appl Agric 2018, 3(2): 440-445. DOI: 10.5455/faa.289995
Karmoker P, Obatake W, Tanaka F and Tanaka F. Quality evaluation of 1-Methylcyclopropen treated Japanese apricot using X-ray computed tomography. Food Science and Technology Research, 24 (3), 377-384, 2018. DOI: 10.3136/fstr.24.377.
Karmoker P, Obatake W, Tanaka F and Tanaka F. Efficacy of 1-MCP for modulating ethylene sensitivity of Japanese persimmon in relation with its internal structure. Environ control Biol., 56 (4): 177-185, 2018. DOI: 10.2525/ecb.56.177.
Karmoker P, Obatake W, Tanaka F and Tanaka F. Visualization of porosity and thermal conductivity distributions of Japanese apricot and pear during storage using X-ray computed tomography. Engineering in Agriculture, Environment and Food. In press. DOI. 10.1016/eaef.11.002. 2019