| Hydrogel beads for designing future foods: Structures, mechanisms, applications, and challenges MN Saqib, BM Khaled, F Liu, F Zhong Food Hydrocolloids for Health 2, 100073, 2022 | 40 | 2022 |
| Study on the Purification and Reusability of Burnt Cooking Oil and Assessment of Its Physicochemical and Safety Parameters BM Khaled, S AA, A A, A MA, B M Asian Food Science Journal 22 (5), 19-27, 2023 | 2 | 2023 |
| Study on the effect of different contact times on the migration of heavy metals into different foodstuffs served in plastic cups BM Khaled, AA Sina, MS Rana, SMS Alam, A Al Numan, MT Shammi, ... Heliyon 10 (11), 2024 | 1 | 2024 |
| Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time BM Khaled, M Biswas, AA Sina, A Alam, MA Alim, ME Hossain, MN Saqib, ... Food Chemistry Advances, 100716, 2024 | | 2024 |
| Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder KMM Sayed, F Akter, MA Islam, BM Khaled, L Aunsary, A Iqbal, MA Alim Journal of Food Processing and Preservation 2023, 1-9, 2023 | | 2023 |
| Evaluation of the quality parameters of wheat flour and banana peel powder- formulated cakes BM Khaled, SMS Alam, MS Rana, AA Sina, MS Mahmud, MZ Hosen Food Research 7 (4), 161-170, 2023 | | 2023 |
Md Nazmus SaqibJiangnan University在 stu.jiangnan.edu.cn 的电子邮件经过验证
Md Nazmus SaqibJiangnan University在 stu.jiangnan.edu.cn 的电子邮件经过验证