Mohammad Shafiur Rahman (Mohammad S Rahman)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 6

Top Topics

Microbial Community

Electron Microscopy

Top Venues

Foods (Basel, Switzerland)

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Haitham S Al-Hooti, Ismail M Al-Bulushi, Zahir H Al-Attabi, Mohammad Shafiur Rahman, Lyutha K Al-Subhi, Nasser A Al-Habsi
Efficiency of Electronic Nose in Detecting the Microbial Spoilage of Fresh Sardines ( Sardinella longiceps ). Foods (Basel, Switzerland) 13 (3) (2024)
Haitham S Al-Hooti, Ismail M Al-Bulushi, Zahir H Al-Attabi, Mohammad Shafiur Rahman, Lyutha K Al-Subhi, Nasser A Al-Habsi
Efficiency of Electronic Nose in Detecting the Microbial Spoilage of Fresh Sardines ( Sardinella longiceps ). Foods (Basel, Switzerland) 13 (3) (2024)
Shaima Al Hasani, Zahir H Al-Attabi, Mostafa I Waly, Nasser A Al-Habsi, Lyutha Al-Subhi, Mohammad Shafiur Rahman
Polyphenol and Flavonoid Stability of Wild Blueberry ( Sideroxylon mascatense ) during Air- and Freeze-Drying and Storage Stability as a Function of Temperature. Foods (Basel, Switzerland) 12 (4) (2023)
Shaima Al Hasani, Zahir H Al-Attabi, Mostafa I Waly, Nasser A Al-Habsi, Lyutha Al-Subhi, Mohammad Shafiur Rahman
Polyphenol and Flavonoid Stability of Wild Blueberry ( Sideroxylon mascatense ) during Air- and Freeze-Drying and Storage Stability as a Function of Temperature. Foods (Basel, Switzerland) 12 (4) (2023)
Shaima Al Hasani, Zahir H Al-Attabi, Mostafa I Waly, Nasser A Al-Habsi, Lyutha Al-Subhi, Mohammad Shafiur Rahman
Polyphenol and Flavonoid Stability of Wild Blueberry ( Sideroxylon mascatense ) during Air- and Freeze-Drying and Storage Stability as a Function of Temperature. Foods (Basel, Switzerland) 12 (4) (2023)
Nasser Abdullah Al-Habsi, Kutaila Abbas Al-Farsi, Myo Tay Zar Myint, Salim Al-Harthi, Mohammad Shafiur Rahman
Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD). Journal of food science and technology 59 (7) (2021)