| Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage MA Zahid, JY Choi, JK Seo, R Parvin, J Ko, HS Yang Meat science 161, 107972, 2020 | 71 | 2020 |
| The effects of natural antioxidants on protein oxidation, lipid oxidation, color, and sensory attributes of beef patties during cold storage at 4℃ MA Zahid, JK Seo, JY Park, JY Jeong, SK Jin, TS Park, HS Yang Korean journal for food science of animal resources 38 (5), 1029, 2018 | 37 | 2018 |
| Detection of heavy metals in vegetables cultivated in different locations in Chittagong, Bangladesh R Parvin, A Sultana, MA Zahid JESTFT 8 (4), 58-63, 2014 | 27 | 2014 |
| Influence of reheating methods and frozen storage on physicochemical characteristics and warmed-over flavor of nutmeg extract-enriched precooked beef meatballs R Parvin, MA Zahid, JK Seo, J Park, J Ko, HS Yang Antioxidants 9 (8), 670, 2020 | 26 | 2020 |
| Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart MS Rahman, JK Seo, MA Zahid, JY Park, SG Choi, HS Yang Meat science 151, 89-97, 2019 | 26 | 2019 |
| Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage DG Yim, JK Seo, HW Yum, MA Zahid, JY Park, R Parvin, J Go, SK Jin, ... LWT 112, 108235, 2019 | 23 | 2019 |
| Comparison of butylated hydroxytoluene, ascorbic acid, and clove extract as antioxidants in fresh beef patties at refrigerated storage MA Zahid, JK Seo, R Parvin, J Ko, HS Yang Food science of animal resources 39 (5), 768, 2019 | 20 | 2019 |
| Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage MA Zahid, J Seo, R Parvin, J Ko, JY Park, HS Yang Food Science of Animal Resources 40 (4), 601, 2020 | 16 | 2020 |
| Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage JK Seo, R Parvin, DG Yim, MA Zahid, HS Yang Journal of food science and technology 56, 4946-4955, 2019 | 13 | 2019 |
| Taxus wallichiana Zucc (Himalayan Yew): insights on its anti-microbial and pharmacological activities S Rahman, F Salehin, MJ Uddin, A Zahid Altern Med 1, 1-3, 2013 | 13 | 2013 |
| Quality attributes of the developed banana flour: Effects of drying methods M Alam, M Biswas, MM Hasan, MF Hossain, MA Zahid, MS Al-Reza, ... Heliyon 9 (7), 2023 | 9 | 2023 |
| Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh SD Shuvo, MSK Josy, R Parvin, MA Zahid, DK Paul, MT Elahi Nutrition & Food Science 49 (6), 1180-1194, 2019 | 9 | 2019 |
| Exploring the impact of soil and water salinity on dietary behavior and health risk of coastal communities in Bangladesh SD Shuvo, MA Zahid, MM Rahman, R Parvin Journal of Water and Health 18 (6), 1110-1123, 2020 | 8 | 2020 |
| Dietary patterns and knowledge perception of breast cancer risk patients: a case-control study in Bangladesh SD Shuvo, T Ahmad, DK Paul, MA Zahid Nutrition & Food Science 47 (2), 270-287, 2017 | 7 | 2017 |
| In silico functional and pathway analysis of risk genes and SNPs for type 2 diabetes in Asian population MN Islam, MG Rabby, MM Hossen, MM Kamal, MA Zahid, M Syduzzaman, ... Plos one 17 (8), e0268826, 2022 | 5 | 2022 |
| Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage MA Zahid, JU Eom, R Parvin, JK Seo, HS Yang Antioxidants 11 (3), 534, 2022 | 4 | 2022 |
| In vitro antimicrobial activity of different extracts of gotu kola and water spinach against pathogenic bacterial strains T Ahmad, M Kamruzzaman, M Ashrafuzzaman, A Ahmad, L Ahmed Current Research in Microbiology and Biotechnology 3 (4), 663-669, 2015 | 4 | 2015 |
| Comparative study on nutritional and microbiological quality analysis of supplied fortified high energy biscuit for school feeding in poverty prone areas in Bangladesh with … SD Shuvo, MA Zahid Sci. Technol 2, 451-458, 2016 | 3 | 2016 |
| A comparative study on quality assessment of traditional and conventional dried fishes of Chapila (Gudusia chapra) and Punti (Puntius sarana) MA Zahid, N Akhter, N Jahan, MNK Azam, N Nahar J. Innov. Dev. Strategy 5 (3), 47-56, 2011 | 3 | 2011 |
| Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya M Alam, MM Hasan, MK Debnath, A Alam, MA Zahid, MA Alim, ... Journal of Agriculture and Food Research, 100961, 2024 | 2 | 2024 |
