Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Md Imran H Khan

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
Food Research International (Ottawa, Ont.)|August 9, 2017
Cellular water distribution, transport, and its investigation methods for plant-based food materialMd Imran H Khan, M A Karim
Foods (Basel, Switzerland)|January 10, 2026
Machine Learning in Transforming the Food IndustryMalik A Hussain, Md Imran H Khan, Azharul Karim
Food Research International (Ottawa, Ont.)|February 14, 2018
Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissueMd Imran H Khan, Szilvia Anett Nagy, M A Karim
Comprehensive Reviews in Food Science and Food Safety|February 5, 2022
Machine learning-based modeling in food processing applications: State of the artMd Imran H Khan, Shyam S Sablani, Richi Nayak, et al.
Scientific Reports|October 14, 2018
Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during DryingMd Imran H Khan, Troy Farrell, S A Nagy, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Multiscale Modeling for Food Drying: State of the ArtZachary Welsh, Matthew J Simpson, Md Imran H Khan, et al.
Critical Reviews in Food Science and Nutrition|July 21, 2016
Multiphase porous media modelling: A novel approach to predicting food processing performanceMd Imran H Khan, M U H Joardder, Chandan Kumar, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Shrinkage of Food Materials During Drying: Current Status and ChallengesMd Mahiuddin, Md Imran H Khan, C Kumar, et al.
Critical Reviews in Food Science and Nutrition|December 1, 2017
Quality of plant-based food materials and its prediction during intermittent dryingNghia Duc Pham, Md Imran H Khan, M U H Joardder, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|August 9, 2017
Cellular water distribution, transport, and its investigation methods for plant-based food materialMd Imran H Khan, M A Karim
Foods (Basel, Switzerland)|January 10, 2026
Machine Learning in Transforming the Food IndustryMalik A Hussain, Md Imran H Khan, Azharul Karim
Food Research International (Ottawa, Ont.)|February 14, 2018
Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissueMd Imran H Khan, Szilvia Anett Nagy, M A Karim
Comprehensive Reviews in Food Science and Food Safety|February 5, 2022
Machine learning-based modeling in food processing applications: State of the artMd Imran H Khan, Shyam S Sablani, Richi Nayak, et al.
Scientific Reports|October 14, 2018
Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during DryingMd Imran H Khan, Troy Farrell, S A Nagy, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Multiscale Modeling for Food Drying: State of the ArtZachary Welsh, Matthew J Simpson, Md Imran H Khan, et al.
Critical Reviews in Food Science and Nutrition|July 21, 2016
Multiphase porous media modelling: A novel approach to predicting food processing performanceMd Imran H Khan, M U H Joardder, Chandan Kumar, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Shrinkage of Food Materials During Drying: Current Status and ChallengesMd Mahiuddin, Md Imran H Khan, C Kumar, et al.
Critical Reviews in Food Science and Nutrition|December 1, 2017
Quality of plant-based food materials and its prediction during intermittent dryingNghia Duc Pham, Md Imran H Khan, M U H Joardder, et al.
Pageof 1