Islam, M. A., & Islam, S. (2024). Sourdough Bread Quality: Facts and Factors.Foods, 13(13), 2132. (IF 4.7)https://doi.org/10.3390/foods13132132
Islam, M. A., Kulathunga, J., Ray, A., Ohm, J. B., & Islam, S. (2024). Particle Size Reduction Influences Starch and Protein Functionality, and Nutritional Quality of Stone Milled Whole Wheat Flour from Hard Red Spring Wheat.Food Bioscience, 104612. (IF 4.8)https://doi.org/10.1016/j.fbio.2024.104612
Sayed, K. M. M., Akter, F., Islam, M. A., Khaled, B. M., Aunsary, L., Iqbal, A. and Alim, M. A. 2023. Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder. Journal of Food Processing and Preservation. (IF 2.5) https://doi.org/10.1155/2023/2228745
Jahan, E., Nupur, A. H., Majumder, S., Das, P.C., Aunsary, L., Aziz, M. G., Islam, M. A. and Mazumder M.A.R. 2023. Physico-chemical, textural and sensory properties of breads enriched with date seed powder.Food and Humanity, 1: 165–173.https://doi.org/10.1016/j.foohum.2023.05.012
Nowshin, H., Akter, F., Islam, M. A., Rahim, A., Begum, A. A., Aziz, M. G. andMazumder M.A.R. 2023. Nutritional, physical and sensorial properties of food-grade emulsion powder enriched with soy milk and whey protein permeates.Food and Humanity, 1: 769–776.https://doi.org/10.1016/j.foohum.2023.07.025
Akter, F., Islam, M. A., Yeasmen, N., Bhuiyan, M. H. R., Aziz, M. G. and Alim, M. A. 2023. Development of protein rich biscuit utilizing Lablab bean seed: a sustainable management of underutilized plant protein in Bangladesh.International J. Food Sci. & Tech. (IF 3.3) https://doi.org/10.1111/ijfs.16405
Rashid, F., Akter, F., Khan, M. M., Rana, M. S., Bari, T., Das, M., Islam, M.A., & Aziz, M. G. (2023). Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods. Asian Food Science Journal, 22(8), 41-49.
Das, M., Akter, F., Islam, M. A., Alim, M. A. and Biswas, M. 2022. Effects of Aloe Vera Gel and Sodium Benzoate on Quality and Shelf Life of Tomato Varieties.J Bangladesh Agril Univ 20(4): 449-457, https://doi.org/10.5455/JBAU.116964
Rahim, A.,Islam, M.A., Iqbal, A., Akter, F. and Mazumder M.A.R. 2022. Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding.Journal of BangladeshAgriculturalUniversity,20(3):304–312.https://doi.org/10.5455/JBAU.77481
Jahan, R., Akter, F., Hossain, A.A.,Islam, M.A. and Mazumder, M.A.R. 2022. Quality Evaluation and Storage Stability of Mixed Fruit Leather Prepared from Mango, Banana and Papaya.Journal of Bangladesh Agricultural University, 20(3): 323–332.https://doi.org/10.5455/JBAU.52077
Akter, F., Aunsary, L., Mahdiuzzaman Sayed, K.M., Islam, M.T., andIslam, M.A. 2022. Efficacy of Tamarind Pulp on Quality Assessment and Storage Stability of Brinjal Pickle.Journal of Bangladesh Agricultural University, 20(3): 295–303. https://doi.org/10.5455/JBAU.100282
Huq S, Das PC, Islam MA, Jubayer MF, Ranganathan TV, Mazumder MAR. (2021). Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour.Journal of Food Processing and Preservation. 00:e15310. (I.F. 2.5)https://doi.org/10.1111/jfpp.15310
Das, P.C., Islam, M.A., Hossain, M.M., Jubayer, M.F., Hongsprabhas, P., Ranganathan, T.V. and Mazumder, M.A.R., 2020. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes-a review.Cogent Food & Agriculture,6(1), p.1800238.https://doi.org/10.1080/23311932.2020.1800238
Amin MK, Islam MA, Akter F, Islam MN. 2019. Kinetics of air drying of jackfruit and mango pulp and development of mixed leather.Fundamental and Applied Agriculture 4(4): 1089–1096.doi: 10.5455/faa.72409
Rahman Tripty, M., Akter, A., Jahan, I., Islam, M. A., Mazumder, M. A. R. 2019. The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup.Asian Food Science Journal,13(3), 1-6. https://doi.org/10.9734/afsj/2019/v13i330108
Biswas, E., Islam, M., Ferdowsi, R., Yusof, Y., & Aziz, M. (2019). Effect of sugar and starch on chemical and organoleptic parameters of pineapple bar during storage.Progressive Agriculture,30(2), 227-237. https://doi.org/10.3329/pa.v30i2.42519
Arefin, S., Bhuiyan, M., Yeasmen, N., Islam, M., & Din, M. S. (2019). Study of ready to use onion paste for prolonged shelf life.Progressive Agriculture,30(2), 219-226. https://doi.org/10.3329/pa.v30i2.42518
Jahan R, Islam MA, Akter F, Alim MA, Islam N. 2019. Mechanical and osmotic dehydrationbehavior of pineapple and retention of vitamin C.Fundam Appl Agric, 4(1): 723–734. doi: 10.5455/faa.15862
Uddin MS, Islam MA, Rahman MM, Uddin MB, Mazumder MAR. 2018. Isolation of Protein from Defatted Peanut Meal and Characterize their Nutritional Profile.Chemistry Research Journal, 3(2):187-196
Islam MA, Akter F, Aziz MG, Uddin MB. 2018. Development of probiotic milk drinks using probiotic strain isolated from local yogurt.Fundam Appl Agric, 3(2): 446–452. doi: 10.5455/faa.290338
Bhuiyan MHR, Yeasmen N, Islam MA, Easdani M. 2017. Development of Sauce from Locally Available Hog plum (Spondias dulcis) in Bangladesh.Fundam Appl Agric, 2(2): 267-270.