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Md Hafizur Rahman

Showing results (1-10 of 107) with videos related to

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Food Chemistry|March 13, 2024
Thermomechanical transitions of meat-analog based fried foods batter coatingMd Hafizur Rahman Bhuiyan, Michael Ngadi
Inorganic Chemistry|March 3, 2017
Redox and Spectroscopic Properties of Iron Porphyrin Nitroxyl in the Presence of Weak AcidsMd Hafizur Rahman, Michael D Ryan
Food Chemistry|May 28, 2024
Application of batter coating for modulating oil, texture and structure of fried foods: A reviewMd Hafizur Rahman Bhuiyan, Michael Ngadi
Journal of Environmental Quality|January 7, 2021
Did the COVID-19 lockdown in Delhi and Kolkata improve the ambient air quality of the two cities?Arindam Datta, Md Hafizur Rahman, R Suresh
Scientific Reports|May 15, 2025
An automated multi parameter neural architecture discovery framework using ChatGPT in the backendMd Hafizur Rahman, Zafaryab Haider, Prabuddha Chakraborty
Foods (Basel, Switzerland)|November 14, 2023
Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated FoodsMd Hafizur Rahman Bhuiyan, Michael O Ngadi
Food Chemistry|November 20, 2025
Food surface characterization by scanning electron microscopy and fractal analysis: A reviewMd Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Valérie Orsat
Inorganic Chemistry|October 1, 2019
Proton Transfer versus Hydrogen Bonding in a Reduced Iron Porphyrin Nitrosyl ComplexMd Hafizur Rahman, Yilin Liu, Michael D Ryan
Food Chemistry|April 5, 2025
Plant-proteins based 3D meat analog printing: A reviewMd Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Valérie Orsat
Foods (Basel, Switzerland)|December 23, 2023
Challenges and Prospects of Plant-Protein-Based 3D PrintingShivani Mittal, Md Hafizur Rahman Bhuiyan, Michael O Ngadi
Pageof 11

Showing results (1-10 of 107) with videos related to

Sort By:
Pageof 11
Food Chemistry|March 13, 2024
Thermomechanical transitions of meat-analog based fried foods batter coatingMd Hafizur Rahman Bhuiyan, Michael Ngadi
Inorganic Chemistry|March 3, 2017
Redox and Spectroscopic Properties of Iron Porphyrin Nitroxyl in the Presence of Weak AcidsMd Hafizur Rahman, Michael D Ryan
Food Chemistry|May 28, 2024
Application of batter coating for modulating oil, texture and structure of fried foods: A reviewMd Hafizur Rahman Bhuiyan, Michael Ngadi
Journal of Environmental Quality|January 7, 2021
Did the COVID-19 lockdown in Delhi and Kolkata improve the ambient air quality of the two cities?Arindam Datta, Md Hafizur Rahman, R Suresh
Scientific Reports|May 15, 2025
An automated multi parameter neural architecture discovery framework using ChatGPT in the backendMd Hafizur Rahman, Zafaryab Haider, Prabuddha Chakraborty
Foods (Basel, Switzerland)|November 14, 2023
Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated FoodsMd Hafizur Rahman Bhuiyan, Michael O Ngadi
Food Chemistry|November 20, 2025
Food surface characterization by scanning electron microscopy and fractal analysis: A reviewMd Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Valérie Orsat
Inorganic Chemistry|October 1, 2019
Proton Transfer versus Hydrogen Bonding in a Reduced Iron Porphyrin Nitrosyl ComplexMd Hafizur Rahman, Yilin Liu, Michael D Ryan
Food Chemistry|April 5, 2025
Plant-proteins based 3D meat analog printing: A reviewMd Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Valérie Orsat
Foods (Basel, Switzerland)|December 23, 2023
Challenges and Prospects of Plant-Protein-Based 3D PrintingShivani Mittal, Md Hafizur Rahman Bhuiyan, Michael O Ngadi
Pageof 11