Publication of the Department -
- Bhuiyan, M. H. R., Liu, N., Samaranayaka, A. & Ngadi, M.O. (2025). Characterization of pea composites and feasibility of heat-modulated meat analogs production. Food Chemistry, 463 (2). https://doi.org/10.1016/j.foodchem.2024.141282
- Rahman, M.S., Shashi, S., Sultana, S., Yeasmen, N., Bhuiyan, M.H.R., Akter, F., Islam, M.A. & Alim, M.A. (2025). Effect of preservatives and storage conditions on the minimally processed jackfruit (Artocarpus heterophyllus Lam.) bulbs, International Journal of Food Science and Technology, 2025;, vvaf054, https://doi.org/10.1093/ijfood/vvaf054
- Bhuiyan, M. H. R & Ngadi, M.O. (2024). Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chemistry, Volume 453, 139655, (FOCH_139655). https://doi.org/10.1016/j.foodchem.2024.139655
- Bhuiyan, M. H. R & Ngadi, M.O. (2024). Impact of batter coating, freezing and storage on meat-analog based parfried foods mass, structure and physicochemical changes. Food and Bioprocess Technology, https://doi.org/10.1007/s11947-024-03366-4
- Bhuiyan, M. H. R & Ngadi, M.O. (2024). Impact of batter solid-water ratio and frying time on meat-analog based coated fried food. LWT-Food Science and Technology, Volume 191, 115647, https://doi.org/10.1016/j.lwt.2023.115647
- Bhuiyan, M. H. R & Ngadi, M.O. (2024). Thermomechanical and physicochemical evolution of meat-analog based fried foods. International Journal of Food Science & Technology, https://doi.org/10.1111/ijfs.17245
- Bhuiyan, M. H. R., Liu, N., Samaranayaka, A. & Ngadi, M.O. (2024). Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy. LWT-Food Science and Technology, Volume 208, https://doi.org/10.1016/j.lwt.2024.116667
- Liberty, J. T., Bhuiyan, M. H. R., & Ngadi, M.O. (2024). Influence of hydrocolloids and flours on acoustic-mechanical and microstructural properties of battered deep-fat fried meat. International Journal of Food Science & Technology. http://doi.org/10.1111/ijfs.17301
- Liberty, J. T., Bhuiyan, M. H. R., & Ngadi, M.O. (2024). Unravelling the nexus between structure, texture, and acoustic traits of fried chicken nugget. International Journal of Food Science & Technology. http://doi.org/10.1111/ijfs.17447
- Liberty, J. T., Bhuiyan, M. H. R., & Ngadi, M.O. (2024). Assessing textural changes of breaded deep-fat fried chicken nuggets during post-frying holdings under infrared heat-lamp using acoustic-mechanical techniques. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.17502
- Bhuiyan, M. H. R & Ngadi, M. (2023). SR-FTIR microspectroscopy: Emerging 2D structural-chemical analytical technique for food quality and safety monitoring. Food Bioscience, Volume 56, 103392, https://doi.org/10.1016/j.fbio.2023.103392
- Yeasmen, N., Sharma, N., Bhuiyan, M.H.R. & Orsat, V. (2023): Ultrasound as a techno-functional modifier in food frying and bioactive compounds extraction. Food Reviews International, https://doi.org/10.1080/87559129.2023.2204156
- Akter, F., Islam, M. A., Yeasmen, N., Bhuiyan, M. H. R., Aziz, M.G., Alim, M.A. (2023). Development of protein rich biscuit utilizing Lablab bean seed: a sustainable management of underutilized plant protein in Bangladesh. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16405
- Bhuiyan, M.H.R., Hossain, M.A., &Yeasmen, N. (2022). Local-traditional foods of Bangladesh: A treasure to be preserved. International Journal of Gastronomy and Food Science. Volume 30, 100602. https://doi.org/10.1016/j.ijgfs.2022.100602
- Yeasmen, N., Bhuiyan, M.H.R. & Orsat, V. (2021). Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis. International Journal of Food Science and Technology, 4893–4906. https://doi.org/10.1111/ijfs.15215
- Rokib, R., Yeasmen, N., Bhuiyan, M.H.R., Tasmin, T., Aziz, M.G., Alim, M.A., Islam, M.N. (2021). Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit. Journal of Food Process Engineering, 44 (5), e13665. https://doi.org/10.1111/jfpe.13665
- De Looverbosch, T.V., Bhuiyan, M.H.R., Verboven, P., Dierick, M., Loo, D.V., Beenbouwer, J.D., Sijbers, J., Nicolaï, B. (2020). Nondestructive internal quality inspection of pear fruit by X-ray CT using machine learning. Food Control, 113. https://doi.org/10.1016/j.foodcont.2020.107170