Mohammad Zahirul Islam

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2022
Publications (10 Years): 7

Top Topics

Candida Albicans

Health Risk Assessment

Arabidopsis Thaliana

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

Chemistry & biodiversity

Journal of food science

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

Publications

Soo-Ji Kang, Su-Yeon Jeong, Mohammad Zahirul Islam, Bo-Kyung Shin, Young Jin Park, Jae Kwang Kim, Young-Tack Lee, Jong Hun Lee
Bioactive Compounds and Quality Evaluation of Red-Pigmented Rice Processed by Germination and Roasting. Foods (Basel, Switzerland) 11 (18) (2022)
Mohammad Zahirul Islam, Buem-Jun Park, Young-Tack Lee
Influence of Temperature Conditions during Growth on Bioactive Compounds and Antioxidant Potential of Wheat and Barley Grasses. Foods (Basel, Switzerland) 10 (11) (2021)
S M E Rahman, Mahmuda Akter Mele, Young-Tack Lee, Mohammad Zahirul Islam
Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals. Foods (Basel, Switzerland) 10 (1) (2021)
Mohammad Zahirul Islam, Buem-Jun Park, Su-Yeon Jeong, Sun-Woong Kang, Bo-Kyung Shin, Young-Tack Lee
Assessment of biochemical compounds and antioxidant enzyme activity in barley and wheatgrass under water-deficit condition. Journal of the science of food and agriculture (2021)
Mahmuda Akter Mele, Ho-Min Kang, Young-Tack Lee, Mohammad Zahirul Islam
Grape terpenoids: flavor importance, genetic regulation, and future potential. Critical reviews in food science and nutrition 61 (9) (2020)
Mohammad Zahirul Islam, Hyo-Geun An, Young-Tack Lee
Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits. Chemistry & biodiversity 16 (12) (2019)
Mohammad Zahirul Islam, Deok-Su Yu, Young-Tack Lee
The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts. Journal of food science 84 (6) (2019)