Details
Professor Dr. Md Abdul Alim, Ph.D. (South Korea)
Adjunct Faculty
Professor
Department of Food Technology and Rural Industries (BAU); Member, Bangladesh Food Safety Authority
Research Interest:
1. Food Chemistry (plant and animal fats and oils, fish oil, structured lipid, sterols, tocopherols etc.)
2. Food Analysis (GC, GC-MS, HPLC, DSC, ramcimat, Rheometer, texture analizer, viscometer, hunter color lab, SEM etc)
3. Food Science & Technology (food processing, preservation, product development, organic food, cereal technology, food color - anthocyanin etc) and
4. Dairy Technology (processing and preservation of yogurt, cheese, paneer,
ghee, sweet, lassi, sport drink etc)
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1. Shams-Ud-Din,
M., Alim, M. A. and
Kafi, M. A. 1996.
Upgrading and utilization of rice bran for high-fibre food formulations:
Effects of various levels of extracted rice bran on the quality of bread.
Journal of the IEB/AE Div. 24Ae(1) 19-24. 2. Shams-Ud-Din,
M., Alim, M. A. and
Kafi, M. A. 1999. Effects
of aqueous extracted rice bran on its performance as a bread ingredient.
Bangladesh J. Agri. Sci. 26(1) 73-79. 3. Alim, M. A. and
Shams-Ud-Din, M. 1999.
Using aqueous extracted rice bran as a supplement to formulation of cracker
biscuits. Bangladesh J. Agril. Engg. 10(1&2) 27-37. 4. Alim, M. A. and
M. Shams-Ud-Din. 2000.
Properties of sweet biscuits incorporating aqueous extracted rice bran.
Progress. Agric. 11(1&2) 181-186. 5. Alim, M. A. and
M. Shams-Ud-Din. 2001.
Study on the evaluation of sweet biscuit quality parameters supplemented with
extracted rice bran. Bangladesh J. Train. and Dev. 14(1&2) 39-48. 6. Alim, M. A. and
MShams-Ud-Din, M. 2001.
Performance of aqueous extracted rice bran on cracker biscuit
functionalities. Bangladesh J. Agril. Engg. 12(1&2) 29-39 7. Alim, M. A. and
Shams-Ud-Din, M. 2001.
The effect of cassava flour on the baking properties of sweet biscuits.
Bangladesh J. Agril. Engg. 12(1&2) 69-80 8. Alim, M. A. and
Shams-Ud-Din, M. 2003.
Studies on the baking properties of cracker biscuits incorporating cassava
flour. Bangladesh J. Agril. Engg. 14(1&2) 87-97. 9. Alim, M. A. and
Lee, K. –T. 2005.
Thermal characteristics of modified fats. Health and Food Safety in a Welfare
Society, KosFost Annual Meeting, COEX Convention Center, Seoul, South Korea,
June, 15-17. 10. Alim, M. A. and Lee,
K. –T. 2005.
Solvent fractionation and characterization of rice bran oil: using solvent as
acetone. The Korean Society of Food Preservation, Kyungpook National
University, Daegu, South Korea, October, 28. 11. Alim, M. A. and
Lee, K. –T. 2005.
Transesterification by TL IM immobilized lipase of fractionated rice bran oil
with conjugated linoleic acid: Optimization by response surface methodology.
The Korean Society of Food Preservation, Kyungpook National University,
Daegu, South Korea, October, 28. 12. Kim, N. -S., Alim, M. A. and
Lee, K. –T. 2006.
Enzymatic transesterification of fractionated rice bran oil with conjugated
linoleic acid: Optimization by response surface methodology. The Korean
Society of Food Preservation, Jeju Island, South Korea, November, 03. 13. Alim, M. A. and
Lee, K. –T. 2007.
Composition and characterization of solvent-fractionated mustard oil. 2007
International Symposium and Annual Meeting. Metabolic syndrome and Functional
Foods. Carnival Hall, Muju Resort, South Korea, October, 17-19. 14. Alim, M. A. and
Lee, K. –T. 2007.
Immobilized enzymatic production of low-trans blend
from fractionated mustard oil and palm stearin with linoleic acid by response
surface methodology. Korean Society for Food Engineering. COEX Convention
Center, Seoul, South Korea, November, 29. 15. Alim, M. A.,
Lee, J. –H., Akoh, C. C. and Lee, K. –T. 2008. Characterization of
solvent-fractionated mustard oil by high performance liquid chromatography.
Progress. Agric. 19(1): 135-141. DOI: dx.doi.org/10.3329/pa.v19i1.17364 16. Alim, M. A., Lee,
J.-H., shin, J.-A., Lee, Y. J., Choi, M.-S., Akoh, C.C. and Lee, K.-T. 2008.
Lipase-catalyzed production of solid fat stock from fractionated rice bran
oil, palm stearin and conjugated linoleic acid by response surface
methodology. Food Chemistry 106:712-719. (IF 8.8) doi.org/10.1016/j.foodchem.2007.06.035 17. Alim, M. A.,
Lee, J.-H., Akoh, C. C., Choi, M.-S., Jeon, M.-S. , Shin, J.-A. and Lee,
K.-T. 2008.
Enzymatic transesterification of fractionated rice bran oil with conjugated
linoleic acid: Optimization by response surface methodology. LWT 41, 764
-770. (IF 6.0) doi.org/10.1016/j.lwt.2007.06.003 18. Alim, M. A., Lee, J. H. and
Lee, K. T.. 2009.
Production of lipase-catalyzed solid fat from mustard oil and palm stearin
with linoleic acid by response surface methodology. J. Sci Food Agric, 89:
706-712. (IF 4.1) doi.org/10.1002/jsfa.3506 19. Hu, J. N., Alim, M. A., Lee, J. H.,
Adhikari, P. and Lee, K. T. 2009.
Production of lipase-catalyzed structured lipids from mustard oil with capric
acid. Food Sci. Biotechnol., 18: 574-577. (IF 2.9) UCI : G704-000139.2009.18.2.007 20. Zhu, X. M., Alim, M. A., Hu,
J. N., Adhikari, P., Lee, J. H. and
Lee, K. T. 2009. Lipase-catalyzed
production of solid fat containing conjugated linoleic acid in Binary models.
Food Sci. Biotechnol., 18: 803-807. (IF
2.9) 21. Alim, M. A.,
Lee, J. –H., Akoh, C. C. and Lee, K. –T. 2009. Enzymatic synthesis of low-trans
blend from fractionated mustard oil and palm stearin with linoleic acid using
response surface methodology. J. Bangladesh Agril. Univ. 7(1): 169-176. 22. Rahman, M. M., Alim, M. A., Jiku,
M. A. S. and Halim, M. A. 2009.
Assessment of toxic metallic contamination in different fish species of
polluted rivers. BAU
Res. Prog. 20:39 – 40. 23. Alim, M. A.,
Wessman, P. and Dutta, P. C. 2011.
Synthesis of esterified solid fat from fractionated rapeseed oil and palm
stearin modeling by response surface methodology. J. Bangladesh Agril. Univ.,
9(2): 273-282. DOI: doi.org/10.3329/jbau.v9i2.11040 24. Alim, M. A.,
Iqbal, Z. and Dutta, P. C. 2012. Studies
on the characterization and distribution of fatty acids and minor components
of high-erucic acid mustard oil and low-erucic acid repeseed oil. Emir. J.
Food Agric. 24(4): 281-287. (IF
1.1) 25. Alim, M. A.,
Wessman, P. and Dutta, P. C.. 2013.
Minor components and oxidative stability determined by DSC of fractionated
and lipase-catalyzed structured rapeseed oil. Grasas y aceites. 64(3):
264-271. (IF 1.4) doi.org/10.3989/gya.107912 26. Sarker, S. K. and Alim, M. A. 2013. Processing and
storage of sweetened condensed corn milk. Journal of Agricultural
Engineering, The Institution of Engineers, Bangladesh.40/AE(1): 11 – 20. 27. Alim, M. A.,
Ahmed, R., Arefin, M. A. and Sobhan, M. M. 2013. Preparation of
green mango ready-to-drink juice. Journal of Agricultural Engineering, The
Institution of Engineers, Bangladesh.40/AE(1): 43 – 50. 28. Shanta, F.H., Rajib, R.R, Alim, M. A. and
Haque, M. R. 2014.
Studies on the preparation of stem amaranth pickle. J. Bangladesh Agril.
Univ. 12(1): 177 – 182. DOI: doi.org/10.3329/jbau.v12i1.21409 29. Rahman, M. M., Jiku,
M. A. S., Alim, M. A. and Kim,
J. E. 2014. Exploration
of metallic contamination in fish species of the polluted rivers in
Bangladesh. J. Appl. Biol. Chem., 57(2): 131 – 136. (IF 3.206) 30. Sultan, A., Rahman,
M. R. T., Islam, M., Rahman, M. and Alim, M. A. 2014. Evaluation of
quality of chapaties enriched with jackfruit seed flour and bengal gram
flour. IOSR Journal of Environmental Science, Toxicology and Food Technology.
8(5): 73 – 78. (IF
6.645) 31. Sobhan, M. M., Ahmed,
R., Mazumder, M. N. I. and Alim, M. A. 2014. Evaluation of
quality of biscuits prepared from wheat flour and cassava flour.
International Journal of Natural and Social Sciences. 1: 12 – 20. 32. Alim, M. A., Wadehra,
A and Singh, A. K. 2014.
Fatty acid composition profile and minor components like sterols and
tocopherols of ghee collected from direct cream method. FSC brief No. 30.
1-6. 33. Siddiqui, A. A.
and Alim, M. A. 2015. Development
and sensory evaluation of industrial high energy fortified biscuit before
implementation of food safety. International Journal of Scientific and
Engineering Research, 6(3): 1046 - 1056 (IF 4.2) 34. Sharmin, M. R.,
Islam, M. N. and Alim, M. A. 2015. Shelf-life
enhancement of papaya with aloe vera gel coating at ambient temperature. J.
Bangladesh Agril. Univ. 13(1): 131-136. DOI: doi.org/10.3329/jbau.v13i1.28729 35. Yasmin, S., Islam,
M. N. and Alim, M. A. 2015. Mechanical
drying of fresh and osmosed mushroom. J. Bangladesh Agril. Univ. 13(2): 307 –
314. DOI: doi.org/10.3329/jbau.v13i2.28803 36. Alim, M. A., Wedehra,
A. and Singh, A. K. 2016.
Effect of various plant starches on the quality characteristics of
starch-based sweetened cow milk yoghurt. J. Bangladesh Agri.l Univ. 14(1):
119 – 126. DOI: doi.org/10.3329/jbau.v14i1.30606 37. Islam,
M. R., Jahiruddin, M., Islam, M. R., Alim, M. A. and Akhtaruzzaman,
M. 2016.
Dietary intake of trace elements by poor and non-poor households of Dhaka
city, Bangladesh. 7th International Seminar of RENPER, 122. 38. Khan, S. A., Saqib,
M. N. and Alim,
M. A. 2016.
Evaluation of quality characteristics of composite cake prepared from mixed
jackfruit seed flour and wheat flour. J. Bangladesh Agril. Univ.
14(2):219-227. DOI: https://doi.org/10.3329/jbau.v14i2.32697 39. Siddiqui,
A. A. and Alim, M. A. 2017. Design of
HACCP plan for biscuit industry in Bangladesh. Elixir Food Science, 105:
46070 – 46077. (IF
6.865) 40. Ahmmed, R., Inam, A.
K. M. S., Alim,
M. A., Sobhan, M. M. and Haque, M. A. 2017. Extraction,
characterization and utilization of pectin from jackfruit (Atrocarpus heterophyllus L.) waste.
Bangladesh J. Environ. Sci., 32: 57-66. 41. Chowdhury,
M. S. A. , Islam, M. N. and Alim,
M. A. 2017. Development and evaluation of fish ball from fish
powder supplemented with potato flour. J. Bangladesh Agril. Univ.
15(1): 95-102. DOI: https://doi.org/10.3329/jbau.v15i1.33534 42. Roy, J., Alim, M. A. and
Islam, M. N. 2017.
Drying kinetics and determination of water sorption isotherms of corn. J Bangladesh Agril Univ 15(2):
309–317. DOI: https://doi.org/10.3329/jbau.v15i2.35081 43. Siddiqui, A.
A., Alim, M. A. and
Rahman, M. M. 2017. Effects
of HACCP Implementation on Quality Attributes of Fortified Bakery Products in
the Food Industry of Bangladesh. Elixir Food Science 113: 49287-49291. (IF 6.865) 44. Yasmin, S., Islam, M.
N., Alim,
M. A and
Kamal, M. S. 2017. Osmotic
dehydration kinetics of oyster mushroom. J Bangladesh Agril. Univ. 15(2):
318-324. DOI: https://doi.org/10.3329/jbau.v15i2.35082 45. Arefin, M. S.,
Rahman, M. M. and Alim,
M. A. 2017. Efficacy of organic fertilizers on the growth,
yield and quality of sugarcane. Bangladesh J. Sugarcane. 38: 31 - 47 46. Alim, M. A., Khaled,
B. M. and Sina, A. A. 2018.
Base-catalyzed production of biodiesel from waste cooking oil. International
Conference on Chemical Science and Technology (ICCST-Chem, 24 – 25 February,
2018), Organized by Dept. of Chemistry, Khulna University of Engineering and
Technology, Khulna, Bangladesh 47. Akter, N. and Alim, M. A. 2018. Preparation
of wheat-potato-peanut composite flour cakes. J. Bangladesh Agril. Univ.
16(2): 315- 321. DOI: https://doi.org/10.3329/jbau.v16i2.37988 48. Ferdous,
M. J. and Alim, M. A. 2018. Physico-chemical
properties of mixed jam from pineapple and sweet gourd. J. Bangladesh Agril.
Univ. 16(2): 309- 314. DOI: https://doi.org/10.3329/jbau.v16i2.37987 49. Khaled
B. M. and Alim,
M. A. 2018. Comparative study on production -rate of
biodiesel recovered from waste cooking oil using base catalyst and enzyme.
Bangladesh J. Agril. Engg. 29(1&2) 15- 25. 50. Jahan,
R., Islam, M. A., Akter, F., Alim,
M. A. and Islam, M. N. 2019. Mechanical and
osmotic dehydration behavior of pineapple and retention of vitamin C. Fundam
Appl Agric. 4(1): 723 – 734. doi: 10.5455/faa.15862 51. Mitra,P., Alim M. A. and
and Meda, V. 2019.
Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and
Textural Properties of Dried Horseradish, Journal of Food Industry, 3(1): 1 –
18. DOI: https://doi.org/10.5296/jfi.v3i1 52. Mazumder,
M. S. R. and Alim,
M. A. 2019.
Preparation of yogurt from whole cow milk supplemented with starch and
different levels of soy milk. Journal of Agricultural Engineering, The
Institution of Engineers, Bangladesh.42/AE(1): 51 – 59. 53. Islam,
M. M. and Alim,
M. A. 2019. Effects of different concentrations of KMnO4 on
shelf life and nutrient components of papaya. Journal of Agricultural
Engineering, The Institution of Engineers, Bangladesh.42/AE(1): 1 – 13. 54. Alim, M. A., Khan
M. M. and Azam, S. M. A. 2019.
Formulation and processing of peanut drink powder. Journal of Agricultural
Engineering, The Institution of Engineers, Bangladesh.42/AE(2): 1 – 6. 55. Alim, M. A., Tandra,
M. A., Hossain, Y. T. and Zaman, S.
2019. Preservation of sugarcane juice using natural
preservatives. Journal of Agricultural Engineering, The Institution of
Engineers, Bangladesh.42/AE(2): 43 – 52. 56. Azad,
M. N. and Alim,
M. A. 2019. Effect of Post-harvest Treatments and
Packaging Materials on the Quality and Shelf Life of Tomato. Journal of
Agricultural Engineering, The Institution of Engineers, Bangladesh.42/AE(3):
1 – 16. 57. Alim, M. A., Sayed,
K. M .M., Hossain, S. and Pervez, S. M. R. 2019. Development of
Ready-to-Cook Lentil Powder. Journal of Agricultural Engineering, The
Institution of Engineers, Bangladesh.42/AE(3): 33 - 42. 58. Akther,
S., Matin, A., Badsha, M. R. and Alim, M. A. 2019. Formulation
and quality evaluation of instant mango drinks powder, Presented in 16th International
Scientific Conference (ISCon-XVI), CVASU, 19 October. 59. Alim, M. A., Islam,
M. A. and Azam, S. M. A. 2020.
Detection of Pesticide Residues Used on Vegetables at Local Market in
Mymensingh. BAU Res. Prog. 30 (1&2): 60. Alim, M. A. 2020. Food Safety
Issues: Its Importantance in Good Health and Food Business in Bangladesh.
IDEB’s National Convention & International Conference on “Skills
Readiness for Achieving SDGs & Adopting IR 4.0” 2-4 February, 2020
Organized by Institution of Diploma Engineers, Bangladesh (IDEB) &
Colombo Plan Staff College (CPSC), Philipines. 61. Toma,
M. A. Amin, M. R. and Alim,
M. A. 2020. Evaluation of Margarine Quality Prepared
from Sunflower and Coconut Oil. Asian Food Science Journal, 15(1), 20-28. (ICV Value = 100.0) https://doi.org/10.9734/afsj/2020/v15i130142 62. Mitra,
P., Thapa, R., Acharyal, B. and Alim,
M. A. 2020.
Optimization of wheat flour, pumpkin flour and cranberry pomace blend
formulations based on physicochemical properties of value-added cookies.
Journal of the Saudi Society for Food and Nutrition (JSSFN), 13(1):
46-58. https://jssfn.com/ 63. Akther,
S., Alim, M.
A., Badsha, M. R., Matin, A., Ahmad, M. and Hoque, S. M.
Z. 2020.
Formulation and quality evaluation of instant mango drink powder. Food
Research, 4(4): 1287 - 1296. (ICV
Value = 89.65) www.myfoodresearch.com/uploads/8/4/8/5/84855864/_42__fr-2020-077_akther_1.pdf 64. Arefin,
M.S., Rahman, M.M., Alim, M.A. and
Islam, M.A. 2020. Effect
of integrated nutrient management on growth, yield and yield attribute of
sugarcane. The Planter 96: 200-215. 65. Arefin, M.S.; Rahman, M.M.; Alim, M.A. and
Islam, M.A. 2020. Influence
of integrated nutrient management practices on the juice and goor quality of
sugarcane. Pakistan
Sugar J. XXXV: 10-20. https://srdb.gop.pk/journal/index.php/PSJ/article/view/155 66. AMS
Ahmed and MA
Alim. 2020. Development of Tomato Bar and Analysis of
its Quality Attributes. J. Agricultural Engineering, 43/AE(1): 61 - 76 67. Alim, M. A., Anan,
Z. M. and Suma, S. E. 2020. Study
on the effect of Egg on the Shelf Life of Mayonnaise. J. Agricultural
Engineering, 43/AE(1): 77 - 84 68. Toma,
M. A., Nazir, K. H. M. N. H., Mahmud, M. M., Mishra, P., Ali, M. K.,
Kabir, A., Shahid, M. A. H. and Alim, M. A. 2020.
Isolation of Natural Colorant Producing Aspergillus Niger from
Soil and Extraction of Pigment. International Conference Organized
by MDPI Published: 10
November 2020 by MDPI in 1st International
Electronic Conference on Food Science and Functional Foods session Food Microbiology
and Biotechnology 10.3390/foods_2020-07820
(registering DOI) 69. Akther,
S., Sultana, F., Badsha, M. R., Jothi, J. S. and Alim, M. A. 2020.
Anthocyanin Stability Profile of Mango Powder: Temperature, pH, Light,
Solvent and Sugar Content Effects. Turkish
Journal of Agriculture - Food Science and Technology 8(9):
1871-1877. (IF 2.669)
DOI: https://doi.org/10.24925/turjaf.v8i9.1871-1877.3487 70. Rahman, M. M.,
Akhter, S., Akter, F., Uddin, M. A., ; Rahman, M. M., and Alim, M. A. 2020. Computational
and Experimental Studies to Optimize the Extraction of Flavonoids from Mango
Powder using Response Surface Methodology. Submitted by Journal of
Computational Science. 71. Akther,
S., Sultana, A., Badsha, M. R., Rahman, M. R., Alim, M. A. and
Amin, M. A. 2020. Physicochemical
properties of mango (Amropali cultivar) powder and its reconstituted
product as affected by drying methods. International J. of Food
Properties. 23 (1): 2201– 2216 (IF
3.388) https://doi.org/10.1080/10942912.2020.1849278 72. Arefin,
M. S., Rahman, M. M., Alim,
M. A. and Islam, M. A. 2020. Physico-chemical
properties of goor and quality of sugarcane (Saccharum officinarum) as
influenced by integrated nutrient management in Bangladesh. MOJ Eco Environ
Sci. 5(6):271‒278. DOI: 10.15406/mojes.2020.05.00204 73. Alim, M. A., Yesmin,
M. A., Silviya, S. I. and Zahan, A. 2021. Study
on Quality Parameters of Spinach Pasta. J. Agricultural Engineering,
43/AE(2): 71 - 78 74. Alim, M. A. Bhowmik,
M., Momee, M. F. and Jany, J. F. 2021. Studies
on the Quality of Noodles Prepared from Pigeon Pea. J. Agricultural
Engineering, 43/AE(2): 55 - 60 75. Rokib,
S. N., Yeasmen, N., Bhuiyan, M. H. R., Tasmim, T., Aziz, M. G., Alim, M. A. and
Islam, M. N. 2021. Hyphenated
study on drying kinetics and ascorbic acid degradation of guava (Psidium
guajava L.) fruit. J Food Process Eng. 1-10. (IF 3.0)
DOI:10.1111/jfpe.13665 76. Topader,
M. A. H., Nahar, B., Alim,
M. A., Shams-Ud-Din, M. and Uddin, M. B. 2021. Packaging
requirements for mixed soya flour and soya fortified instant cereal food. J.
Agricultural Engineering, 43/AE(2): 91 - 102 77. Akther,
S., Akter, F., Rahman, M. M., Uddin, M. A., Rahman, M. M. and Alim, M. A. 2021. Computational
and experimental studies to optimize the extraction of flavonoids from mango
powder using response surface methodology. J. Food Measurement and
Characterization, 15(3):1
- 12 (IF 3.006)
DOI https://doi.org/10.1007/s11694-021-00945-3 78. Topader,
M. A. H., Nahar, B and Alim,
M. A. 2021.
Formulation of mixed soya flour and soya fortified instant cereal food for
infant. J. Agricultural Engineering, 44/AE(1): 35 - 48 79. Toma,
M. A., Nazir, K. H. M. N. H., Mahmud, M. M., Mishra, P., Ali, M. K., Kabir,
A., Shahid, M. A. H., Siddique, M. P. and Alim, M. A. 2021. Isolation of
Natural Colorant Producing Aspergillus niger from Soil and Extraction of
Pigment. Foods, 10(6): 1280 - 1292. https://doi.org/10.3390/foods10061280 80. Tumpa, B. D.,
Sondhi, R., Akter, N. and Alim,
M. A. 2021. Biochemical, Sensory and Storage Ability
Assessment of Different Tamarind Drink Formulations. Fundamental and Applied
Agriculture, 6(2): 163 - 171. (IF
0.9) https://doi.org/10.5455/faa.78496 81. Arefin,
M. S., Islam, M. A., Rahman, M. M., Alim, M. A., Hasan, S., Soliman, M. F.
K., Hassan, M. M., Bhatt, R. and Hossain, A. 2021. Integrated
Nutrient Management Improves Productivity and Quality of Sugarcane (Saccharum
Officinarum L.) Phyton 91(2): 439 - 469. doi:10.32604/phyton.2022.017359 82. Alim, M. A., Paul,
S. K. K., Mia, M. R. and Monirujjaman, M. 2021. Effects of
pumpkin seed powder on the quality of bread. J. Agricultural Engineering,
44/AE(1): 15 - 22 83. Alim, M. A., Das,
B., Reza, M. S. and Parvin, R. 2021.
Studies on the quality of biscuits prepared from wheat flour and guava
powder. J. Agricultural Engineering, 44/AE(1): 23 - 33 84. Tumpa,
B. D., Rana, M. S., Siddique, M. A. and Alim, M. A. 2021. Development and
Quality Evaluation of Rice-Wheat Composite Flour Cake using Special Rice
Variety BR14. Bangladesh J. Veterinary and Animal Sciences. 9(2): 30 - 36. 85. Nupur,
A.; Mazumder, M. A; Karmokar, P and Alim, M. A. 2022. Effectiveness of
orange peel extract on the quality of minced beef during frozen storage.
Journal of Food Processing and Preservation, 46(4): 1 - 13; ((IF 2.5) https://doi.org/10.1111/jfpp.16659 86. Khaled,
B. M. Sina, A. A. and Alim,
M. A. 2022. Study on purification of burnt cooking oil
and determination of its degree of utilization. Submitted to Journal of Food
Quality 87. Rana,
J., Barman, S. K., Ferdoush, Z., Jony, M. E., Alim, M. A. and
Aziz, M.G. 2022.
Comparative study on the effect of naturally occurring and intentionally
added formaldehyde on different fruits and vegetables of Bangladesh.
Submitted to Journal of Agriculture and Food Research 88. Alim, M. A.,
Jui, S. J., Rothy, J. N. N., and Tasnim, J. 2022. Studies on the
quality of biscuit incorporating green banana powder. J. Agricultural
Engineering, 44/AE(2): 1 - 7 89. Alim, M. A., Suimi,
S. A., Yesmine, F. and Tuli, S. S. 2022. Quality Evaluation of Biscuits
incorporating Pumpkin Seed and Bean Seed Powder. J. Agricultural Engineering,
44/AE(2): 27 - 34 90. Tafader,
S. K., Biswas, M., Alim,
M. A., Mondal, A. B. and Alam, M. 2022. Effects of
Organic and Inorganic Sources of Nutrient on Yield, Quality and Shelf Life of
Broccoli. Current Research in Agricultural Sciences, 9(1): 44 - 58 91. Akther,
S., Jothi, J. S., Badsha, M. R., Rahman, M. M., Das, G. B. and Alim, M. A. 2022.
Drying methods effect on bioactive compounds, phenolic profile, and
antioxidant capacity of mango powder. J. King Saud Univ.-Sci., 34(7): (IF 3.8) https://doi.org/10.1016/j.jksus.2022.102370 92. Islam,
M. A., Aunsary, L., Akter, F., Jahan, E., Sayed, K. M. M. and Alim, M. A. 2022.
Effect of tilapia fish powder and tamarind powder supplementation on the
nutritional profile and physicochemical stability of formulated pasta.
Submitted to International Journal of Gastronomy and Food Science 93. Islam,
R., Antora, R. A., Shiraj-Um-Monira, S., Islam, M. R., Alim, M. A. and
Aziz, M. G. 2022.
Assessment of Heavy Metal Residue, Physicochemical Properties and Sensory
Properties of CaC2 treated Banana. J Bangladesh Agril. Univ. 20(3):
333-340; https://doi.org/10.5455/JBAU.8378 94. Das, M., Akter, F.,
Islam, M. A., Alim,
M. A. and Biswas, M. 2022. Effects of
Aloe Vera Gel and Sodium Benzoate on Quality and Shelf Life of Tomato
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