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Browsing by Rahman, M. ShafiurAuthor

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SCIESCOPUS
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storageopen access

Sabikun, Nahar; Bakhsh, Allah; Ismail, Ishamri; Hwang, Young-Hwa; Rahman, M. Shafiur; Joo, Seon-Tea

ArticleIssue Date2019CitationJournal of Food Science and Technology, v.56, no.11, pp 4809 - 4816PublisherScientific Publishers
SCIESCOPUS
Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solventopen access

Kang, Sung-Won; Rahman, M. Shafiur; Kim, Ah-Na; Lee, Kyo-Yeon; Park, Chan-Yang; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.54, no.8, pp 2485 - 2493PublisherSPRINGER INDIA
SCIESCOPUS
Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Son, Yejin; Gu, Suyeon; Lee, Myoung-Hee; Kim, Jung In; Ha, Tae Joung; Kwak, Doyeon; Kim, Hyun-Jin, et al.

ArticleIssue Date2020CitationLWT - Food Science and Technology, v.122PublisherAcademic Press
SCIESCOPUS
Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oilopen access

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Jeong, Eun-Ji; Kim, Bo-Gyeong; Lee, Myoung-Hee; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2021CitationLWT - Food Science and Technology, v.135PublisherAcademic Press
SCIESCOPUS
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levelsopen access

Sabikun, Nahar; Bakhsh, Allah; Rahman, M. Shafiur; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2021CitationJournal of Food Science and Technology, v.58, no.7, pp 2783 - 2791PublisherScientific Publishers
SCIESCOPUSKCI
Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solventopen access

Kang, Sung-Won; Kim, Hye-Min; Rahman, M. Shafiur; Kim, Ah-Na; Yang, Han-Sul; Choi, Sung-Gil

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.1, pp 29 - 37PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Jeong, Eun-Ji; Kim, Bo-Gyeong; Lee, Myoung-Hee; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2021CitationIndustrial Crops and Products, v.165PublisherElsevier BV
SCISCIESCOPUS
Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time

Park, Chang Yang; Lee, Kyo-Yeon; Gul, Khalid; Rahman, M. Shafiur; Kim, Ah-Na; Chun, Jiyeon; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.105, pp 149 - 155PublisherAcademic Press
SCISCIESCOPUS
Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction

Rahman, M. Shafiur; Seo, Jin-Kyu; Choi, Sung-Gil; Gul, Khalid; Yang, Han-Sul

ArticleIssue Date2018CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp 355 - 361PublisherELSEVIER
SCISCIESCOPUS
Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart

Rahman, M. Shafiur; Seo, Jin-Kyu; Zahid, Md Ashrafuzzaman; Park, Jun-Young; Choi, Sung-Gil; Yang, Han-Sul

ArticleIssue Date2019CitationMeat Science, v.151, pp 89 - 97PublisherElsevier BV
SCISCIESCOPUS
Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Gul, Khalid; Kang, Sung-Won; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.100, pp 237 - 243PublisherAcademic Press
SCIESCOPUS
Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

Kim, Ah-Na; Rahman, M. Shafiur; Lee, Kyo-Yeon; Choi, Sung-Gil

ArticleIssue Date2021CitationFOOD BIOSCIENCE, v.41PublisherELSEVIER
SCIESCOPUSKCI
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum, Hyeon-Woong; Seo, Jin-Kyu; Jeong, Jin-Yeon; Kim, Gap-Don; Rahman, M. Shafiur; Yang, Han-Sul

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.1, pp 123 - 134PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent

Rahman, M. Shafiur; Gul, Khalid; Yang, Han-Sul; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2019CitationJournal of the Science of Food and Agriculture, v.99, no.2, pp 816 - 823PublisherJohn Wiley & Sons Inc.
SCIESCOPUS
Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activitiesopen access

Kim, Ah-Na; Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Hyun-Jin; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationFOOD BIOSCIENCE, v.39PublisherELSEVIER
SCISCIESCOPUS
Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates

Rahman, M. Shafiur; Go, Gwang-woong; Seo, Jin-Kyu; Gul, Khalid; Choi, Sung-Gil; Yang, Han-Sul

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.111, pp 175 - 181PublisherAcademic Press
SCIESCOPUS
Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Sabikun, Nahar; Bakhsh, Allah; Rahman, M. Shafiur; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2021CitationFood Chemistry, v.343PublisherElsevier BV
SCIESCOPUS
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levelsopen access

Kang, Sung-Won; Rahman, M. Shafiur; Kim, Ah-Na; Lee, Kyo-Yeon; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2018CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.55, no.7, pp 2712 - 2720PublisherSPRINGER INDIA
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