| Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films M Sohany, ISMA Tawakkal, SH Ariffin, NNAK Shah, YA Yusof Foods 10 (9), 2005, 2021 | 68 | 2021 |
| Physiological changes in red onion bulbs at different storage temperature M Sohany, MKU Sarker, MS Mahomud World Journal of Engineering and Technology 4 (2), 261-266, 2016 | 23 | 2016 |
| Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake M Akter, N Anjum, F Roy, S Yasmin, M Sohany, MS Mahomud Journal of Agriculture and Food Research 11, 100508, 2023 | 17 | 2023 |
| Drying and quality features of selected maize varieties dried in commercial processing complexes A Jony, M Sohany, MSH Sarker Agricultural Engineering International: CIGR Journal 19 (3), 148-155, 2017 | 17 | 2017 |
| Drying kinetics and quality aspects of bitter gourd (Momordica charantia) dried in a novel cabinet dryer S Yasmin, M Hasan, M Sohany, MSH Sarker Food Research 6 (4), 180-188, 2022 | 9 | 2022 |
| Formulation and quality evaluation of instant soft drink powder prepared from hog plum (Spondius mangifera) and mint (Mentha spicata) MS Alam, M Shakil, T Bari, M Sohany, MF Nayem Int. J. Food Sci. Nutr 5, 33-37, 2020 | 5 | 2020 |
| Physicochemical and sensory characteristics of orange juice supplemented yogurt S Yasmin, G Shaheen, D Rani, C Roy, MJ Akhter, M Shakil, M Mahomud, ... Fundamental and Applied Agriculture 7 (1), 1-10, 2022 | 2 | 2022 |
| Effect of garlic paste on the physicochemical attributes of cheese M Sohany, MA Halim, MJ Akhter, S Yasmin, F Noor Food and Nutrition Sciences 13 (1), 6-16, 2022 | 2 | 2022 |
| Effect of carrot pulp on the physicochemical, microbiological and sensory attributes of kulfi MJ Akhter, MI Kabir, M Sohany, MH Islam, AA Khatun, A Hosen, MF Kabir Food Research 8 (4), 1-9, 2024 | | 2024 |
Dr. Md. Sultan MahomudProfessor, Department of Food Engineering and Technology, Hajee Mohammad Danesh Science在 hstu.ac.bd 的电子邮件经过验证
