Mm Chayan Mahmud

5PUBLICATIONS
8CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood technologyFood chemistry and food sensory scienceInstrumental methods (excl. immunological and bioassay methods)
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Publications (5)

|Feb 17, 2022
Identifying aroma-active compounds in coffee-flavored dairy beverages.

M M Chayan Mahmud, Russell Keast, Mohammadreza Mohebbi

|Feb 11, 2022
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research.

Shahida Anusha Siddiqui, Nur Alim Bahmid, Chayan M M Mahmud

|Oct 15, 2021
The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages.

M M Chayan Mahmud, Robert A Shellie, Mohammadreza Mohebbi

|Jun 22, 2021
Identifying ideal product composition of chocolate-flavored milk using preference mapping.

Dipendra Kumar Mahato, Penelope Oliver, Russell Keast

|Dec 18, 2020
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example.

M M Chayan Mahmud, Robert A Shellie, Russell Keast

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Frequent Collaborators

4 joint publications

Russell Keast

3 joint publications

Robert A Shellie

2 joint publications

Dipendra Kumar Mahato

1 joint publications

Shahida Anusha Siddiqui