M. Shafiur Rahman

Pores and physico-chemical characteristics of dried tuna produced by different methods of drying

M. Shafiur Rahman, Omar Saud Al-Amri, Ismail Mohmed Al-Bulushi · Journal of Food Engineering · 2002 · 102 citations

Food Chemistry, Dried Tuna, Food Physic +6

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Nahar Sabikun, Allah Bakhsh, M. Shafiur Rahman et al. · Food Chemistry · 2020 · 72 citations

Food Chemistry, Chicken Nuggets, Health Sciences +10

Comparative analysis of total phenolics, flavonoid content and antioxidant profile of different date varieties (Phoenix dactylifera L.) From Sultanate of Oman

Vandita Singh, Nejib Guizani, Musthafa Mohamed Essa et al. · 2012 · 67 citations

Food Chemistry, Nutrition, Antioxidant Profile +15

Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Sung Won Kang, M. Shafiur Rahman, Ah‐Na Kim et al. · Journal of Food Science and Technology · 2017 · 53 citations · Full text

Food Chemistry, Organic Solvent, Supercritical Co2 +7

Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Ah‐Na Kim, Kyo-Yeon Lee, M. Shafiur Rahman et al. · Food Bioscience · 2020 · 50 citations · Full text

Food Chemistry, Ascorbic Acid, Thermal Treatment +4