journal articles

Tanjim AhmedMd AkhtaruzzamanMd Rakibul IslamMrityunjoy BiswasFurkan KaziAshish Kumar Das (2025) Beetroot juice as a natural colorant in functional yogurt: evaluation of physicochemical, bioactive, microbial and sensory properties during storage. Journal of Food Measurement and Characterization, Impact factor 3.3, Vol. 19, (2025), pp. 4017–4033, Available at: https://doi.org/10.1007/s11694-025-03230-9

Md Shazzad HossainMd Rakibul IslamTanjim AhmedAl SaniMd Sazzat Hossain SarkerMd AkhtaruzzamanSM Shamiul Alam (2025) Design, Fabrication, and Performance Evaluation of an Indirect Solar-Powered Vegetable Dryer. Solar Energy Advances, Cite Score 5.2, Vol. 5, (2025), pp. 100096,

M Akhtaruzzaman, T Ahmed, MR Islam, S Akther, MS Al Reza (2025) Functional Yogurt: Enhancing Color Stability, Functional Quality, and Storage Life With Malabar Spinach (Basella alba L.) Fruit. Food Science & Nutrition , Impact Factor: 3.8, Vol. 13, (8), pp. e70710,

Mahfujul Alam, Hasan M.M., Molla M.M., Debnath M.K., Moazzem M.S. and Dey B.C. (2025) The effect of combined thermal and sonication treatment on shelf life extension and quality retention of banana. Applied Food Research, Impact Factor: 4.5, (Q1), Vol. 5, (1), pp. 100729, Available at: https://doi.org/10.1016/j.afres.2025.100729

Dey B.C., Abedin M.Z., Haque M.A., Molla M.M., Mahfujul Alam, Bari L., Zubair M.A. & Sikder M.A. (2025) Nutritional profile and bioactive potential of Ivy gourd (Coccinia grandis L. Voigt) fruit and quality evaluation of its developed biscuits.. Food Chemistry Advances, Cite Score: 1.19 (Q2), Vol. 6, pp. 100887, Available at: https://doi.org/10.1016/j.focha.2025.100887

Tarannum R., Alam A., Hasan M.S., Rabby G., Raiyan A., Parvin R., Mahfujul Alam & Zahid M.A. (2025) Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes.. PloS one, Impact Factor: 2.9, (Q1), Vol. 20, (1), pp. e0316575, Available at: https://doi.org/10.1371/journal.pone.0316575