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Mohammad U H Joardder

Showing results (1-10 of 6) with videos related to

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Foods (Basel, Switzerland)|July 14, 2023
Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth InvestigationMohammad U H Joardder, Azharul Karim
Critical Reviews in Food Science and Nutrition|June 10, 2015
Food structure: Its formation and relationships with other propertiesMohammad U H Joardder, Chandan Kumar, M A Karim
Critical Reviews in Food Science and Nutrition|July 19, 2017
Prediction of porosity of food materials during drying: Current challenges and directionsMohammad U H Joardder, C Kumar, M A Karim
Food Research International (Ottawa, Ont.)|July 2, 2025
Towards the understanding of collapse mechanisms and mechanical behaviour of selected plant-based food materials during preservation and processingM A Kader, M N Hossan, M A Wares, et al.
Critical Reviews in Food Science and Nutrition|September 21, 2016
Multi-scale model of food drying: Current status and challengesM M Rahman, Mohammad U H Joardder, M I H Khan, et al.
Comprehensive Reviews in Food Science and Food Safety|May 15, 2025
Recent Advances in Food Drying Modeling: Empirical to Multiscale Physics-Informed Neural NetworksAluth Durage Hiruni Tharaka Wijerathne, Mohammad U H Joardder, Zachary G Welsh, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|July 14, 2023
Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth InvestigationMohammad U H Joardder, Azharul Karim
Critical Reviews in Food Science and Nutrition|June 10, 2015
Food structure: Its formation and relationships with other propertiesMohammad U H Joardder, Chandan Kumar, M A Karim
Critical Reviews in Food Science and Nutrition|July 19, 2017
Prediction of porosity of food materials during drying: Current challenges and directionsMohammad U H Joardder, C Kumar, M A Karim
Food Research International (Ottawa, Ont.)|July 2, 2025
Towards the understanding of collapse mechanisms and mechanical behaviour of selected plant-based food materials during preservation and processingM A Kader, M N Hossan, M A Wares, et al.
Critical Reviews in Food Science and Nutrition|September 21, 2016
Multi-scale model of food drying: Current status and challengesM M Rahman, Mohammad U H Joardder, M I H Khan, et al.
Comprehensive Reviews in Food Science and Food Safety|May 15, 2025
Recent Advances in Food Drying Modeling: Empirical to Multiscale Physics-Informed Neural NetworksAluth Durage Hiruni Tharaka Wijerathne, Mohammad U H Joardder, Zachary G Welsh, et al.
Pageof 1