| Physicochemical properties of flour and extraction of starch from jackfruit seed F Noor, MJ Rahman, MS Mahomud, MS Akter, MAI Talukder, M Ahmed International Journal of Nutrition and Food Sciences 3 (4), 347, 2014 | 90 | 2014 |
| Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate MS Mahomud, N Katsuno, T Nishizu Innovative food science & emerging technologies 44, 173-180, 2017 | 40 | 2017 |
| Detection of Cryptosporidium oocyts in Commonly Consumed Fresh Salad Vegetables MAIS Jiaur Rahman, Aminul Islam Talukder, Farid Hossain, Sultan Mahomud American Journal of Microbiological Research 2 (6), 224-226, 2014 | 26 | 2014 |
| Role of whey protein-casein complexes on yoghurt texture MS Mahomud, N Katsuno, T Nishizu Reviews in Agricultural Science 5, 1-12, 2017 | 25 | 2017 |
| The effects of mushroom powder on the quality of cake MAM Sheikh, A Kumar, MM Islam, MS Mahomud Progressive Agriculture 21 (1-2), 205-214, 2013 | 24 | 2013 |
| Recent advances in frying processes for plant-based foods A Al Faruq, MHA Khatun, SMR Azam, MSH Sarker, MS Mahomud, X Jin Food Chemistry Advances 1, 100086, 2022 | 23 | 2022 |
| Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values MS Mahomud, N Katsuno, L Zhang, T Nishizu Journal of Food Processing and Preservation 41 (6), e13236, 2017 | 23 | 2017 |
| 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 |
| Processing and storage of instant cooked rice MA Ali, SMK Hasan, MS Mahomud, MA Sayed Bangladesh Res Publ J 7 (3), 300-305, 2012 | 14 | 2012 |
| Heat-induced interaction of milk proteins: impact on yoghurt structure M Asaduzzaman, MS Mahomud, ME Haque International Journal of Food Science 2021, 2021 | 13 | 2021 |
| Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt MS Mahomud, MA Haque, N Akhter, M Asaduzzaman Journal of Food Science and Technology 58, 1969-1978, 2021 | 12 | 2021 |
| 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 | 11 | 2023 |
| Effect of Honey and Sugar Solution on the shelf life and quality of dried banana (Musa paradisiaca) slices MS Mahomud, MK Ali, MM Rahman, MH Rahman, T Sharmin, ... American Journal of Food Science and Technology 3 (3), 60-66, 2015 | 10 | 2015 |
| Effect of grape juice on the physiochemical and sensory properties of yogurt JR Roy, ST Sinthia, JR Roy, M Abdul, M Sheikh, J Roy, MS Mahomud Journal of Environmental Science, Toxicology and Food Technology 13 (9), 94-100, 2019 | 7 | 2019 |
| High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce MA Haque, M Asaduzzaman, MS Mahomud, MR Alam, A Khaliduzzaman, ... Food Science and Biotechnology 30, 413-421, 2021 | 5 | 2021 |
| The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom EW Finnegan, MS Mahomud, EG Murphy, JA O'Mahony International Journal of Dairy Technology 74 (2), 404-413, 2021 | 4 | 2021 |
| Preparation of gluten free bread using the mixture of different cereals grain flour M Roshid, MA Wazed, MR Islam, MS Mahomud, H Khatun International journal of advanced multidisciplinary research 3 (5), 9-16, 2016 | 4 | 2016 |
| Effect of Temperature and Humidity on Shielf Life of Ripe Mangoes MS Mohomud, MR Ali Bangladesh Res. Publ. J 3, 1193-1196, 2010 | 4 | 2010 |
| Evaluation of physiochemical, functional and sensory properties of ice-cream incorporated with tomato juice MA Kabir, MBI Talukder, L Islam, S Yasmin, MS Mahomud, J Roy Res & Rev: J Dairy Sci Technol 9, 1-9, 2020 | 3 | 2020 |
| Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties MS Mahomud, N Katsuno, T Nishizu LWT 89, 255-261, 2018 | 3 | 2018 |
