Citations (42)
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Souad Messai, Laurent Chrusciel, Ola Al-Hagan & Mona Almuadi. (2022) Evaluation of drying parameters and antioxidant activity of agro-industrial waste. Advances in Materials and Processing Technologies 8:4, pages 3875-3888.
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Mohammad
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Nejib Guizani, Ali
Obaid Al-Shoukri, Ann Mothershaw & Mohammad
Shafiur Rahman. (2008) Effects of Salting and Drying on Shark (Carcharhinus sorrah) Meat Quality Characteristics. Drying Technology 26:6, pages 705-713.
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Mohammad Shafiur Rahman. (2007) Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability. International Journal of Food Properties 10:2, pages 245-268.
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Articles from other publishers (35)
Maha Al-Khalili, Nasser Al-Habsi & Mohammad Rahman. (2023) Moisture sorption isotherms of whole and fractionated date-pits: Measurement and theoretical modelling. Arabian Journal of Chemistry 16:5, pages 104678.
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Maha Al-Khalili, Nasser Al-Habsi & Mohammad Shafiur Rahman. (2021) Application of Dynamic Temperature-Humidity Chamber for Measuring Moisture Sorption Isotherms of Biomaterials as Compared to the Conventional Isopiestic Method. Adsorption Science & Technology 2021, pages 1-13.
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Trinh Ngoc Dang Le, Akane Matsumoto & Kiyoshi Kawai. (2021) Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids. Journal of Applied Glycoscience 68:4, pages 69-76.
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Alex Eduardo Alvino Granados, Takumi Mochizuki & Kiyoshi Kawai. (2020) Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders. Food Engineering Reviews 13:1, pages 204-214.
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Gajanan Panditrao Deshmukh, Menon R. Ravindra, Naveen Jose, Prashant G. Wasnik & Ananta V. Dhotre. (2020)
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Zamantha Escobedo‐Avellaneda, Verónica Rodríguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes & J. Antonio Torres. 2020. Water Activity in Foods. Water Activity in Foods
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Alex Eduardo Alvino Granados, Suwalee Fongin, Yoshio Hagura & Kiyoshi Kawai. (2019) Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties. Food Biophysics 14:4, pages 437-445.
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Valentin Thoury-Monbrun, Sébastien Gaucel, Nathalie Gontard, Valérie Guillard & Hélène Angellier-Coussy. (2019) Adapting gravimetric sorption analyzer to estimate water vapor diffusivity in micrometric size cellulose particles. Cellulose 26:16, pages 8575-8587.
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Ken Fukami, Sayaka Takeuchi, Tomoya Fukujyu, Yoshio Hagura & Kiyoshi Kawai. (2018) Water sorption, glass transition, and freeze-concentrated glass-like transition properties of calcium maltobionate–maltose mixtures. Journal of Thermal Analysis and Calorimetry 135:5, pages 2775-2781.
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Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing
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Suwalee Fongin, Kiyoshi Kawai, Nathdanai Harnkarnsujarit & Yoshio Hagura. (2017) Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering 210, pages 91-97.
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Sithara Suresh, Nasser Al-Habsi, Nejib Guizani & Mohammad Shafiur Rahman. (2017) Thermal characteristics and state diagram of freeze-dried broccoli: Freezing curve, maximal-freeze-concentration condition, glass line and solids-melting. Thermochimica Acta 655, pages 129-136.
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Mohammad Shafiur Rahman, Abdullah Al-Mamun & Issa S. Al-Amri. (2017) Characteristics of Pores as Measured by Porosimetry and Microscopy Considering Spaghetti as a Model System. International Journal of Food Engineering 13:8.
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Mohammad Shafiur Rahman & Ghalib Said Al-Saidi. (2017) Exploring validity of the macro-micro region concept in the state diagram: Browning of raw and freeze-dried banana slices as a function of moisture content and storage temperature. Journal of Food Engineering 203, pages 32-40.
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Mohammad Fikry & Alhussein M. Al-Awaadh. (2016) Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber. International Journal of Food Engineering 12:5, pages 469-480.
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C. Caballero-Cerón, J. A. Guerrero-Beltrán, H. Mújica-Paz, J. A. Torres & J. Welti-Chanes. 2015. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
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Heny Herawat, Feri Kusnandar, Dede R. Adawiyah, Slamet Budijanto & Mohammad Shafiur Rahman. (2014) Thermal characteristics and state diagram of extruded instant artificial rice. Thermochimica Acta 593, pages 50-57.
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K. Shiby Varghese, K. Radhakrishna & A. S. Bawa. (2012) Moisture sorption characteristics of freeze dried whey–grape beverage mix. Journal of Food Science and Technology 51:10, pages 2734-2740.
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Elizabeth A. Penner & Shelly J. Schmidt. (2013) Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method. Journal of Food Measurement and Characterization 7:4, pages 185-193.
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Mohammad Shafiur Rahman. 2013. Dates. Dates
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Aleida J. Sandoval, Doralys Guilarte, José A. Barreiro, Elissabetta Lucci & Alejandro J. Müller. (2011) Determination of Moisture Sorption Characteristics of Oat Flour by Static and Dynamic Techniques with and Without Thymol as an Antimicrobial Agent. Food Biophysics 6:3, pages 424-432.
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Stuart H. Munson-McGee, Aravind Mannarswamy & Paul K. Andersen. (2010) Designing experiments to differentiate between adsorption isotherms using T-optimal designs. Journal of Food Engineering 101:4, pages 386-393.
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Mohammad Shafiur Rahman, Ghalib Al-Saidi, Nejib Guizani & Aminah Abdullah. (2010) Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method. Thermochimica Acta 509:1-2, pages 111-119.
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Mohammad Shafiur Rahman. (2010) Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature. Journal of Food Engineering 99:4, pages 402-416.
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Mohammad Shafiur Rahman, Ruqaya Moosa Al-Belushi, Nejib Guizani, Ghalib Said Al-Saidi & Bassam Soussi. (2009) Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents. Food Chemistry 114:4, pages 1257-1264.
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X. Yu, S.E. Martin & S.J. Schmidt. (2008) Exploring the Problem of Mold Growth and the Efficacy of Various Mold Inhibitor Methods during Moisture Sorption Isotherm Measurements. Journal of Food Science 73:2, pages E69-E81.
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S.S. Sablani, M.S. Rahman, S. Al-Busaidi, N. Guizani, N. Al-Habsi, R. Al-Belushi & B. Soussi. (2007) Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta 462:1-2, pages 56-63.
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Mohammad Shafiur Rahman, Insaaf Mohd Al-Marhubi & Abdullah Al-Mahrouqi. (2007) Measurement of glass transition temperature by mechanical (DMTA), thermal (DSC and MDSC), water diffusion and density methods: A comparison study. Chemical Physics Letters 440:4-6, pages 372-377.
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