Mehraj Ahmad
Mehraj Ahmad
Associate Professor, Nanjing Forestry University, Nanjing, China
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Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils
M Ahmad, S Benjakul, T Prodpran, TW Agustini
Food hydrocolloids 28 (1), 189-199, 2012
Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time
M Ahmad, S Benjakul
Food Hydrocolloids 25 (3), 381-388, 2011
Brazilin from Caesalpinia sappan heartwood and its pharmacological activities: A review
NP Nirmal, MS Rajput, RGSV Prasad, M Ahmad
Asian Pacific Journal of Tropical Medicine 8 (6), 421-430, 2015
Extraction and characterisation of pepsin-solubilised collagen from the skin of unicorn leatherjacket (Aluterus monocerous)
M Ahmad, S Benjakul
Food Chemistry 120 (3), 817-824, 2010
Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil
M Ahmad, S Benjakul, P Sumpavapol, NP Nirmal
International Journal of Food Microbiology 155 (3), 171-178, 2012
Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique
M Ahmad, NM Hani, NP Nirmal, FF Fazial, NF Mohtar, SR Romli
Progress in Organic Coatings 84, 115-127, 2015
Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros)
M Ahmad, S Benjakul, S Nalinanon
Food Hydrocolloids 24 (6-7), 588-594, 2010
Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)
A Oujifard, S Benjakul, M Ahmad, J Seyfabadi
LWT 47 (2), 261-266, 2012
Use of banana trunk waste as activated carbon in scavenging methylene blue dye: kinetic, thermodynamic, and isotherm studies
M Danish, T Ahmad, S Majeed, M Ahmad, L Ziyang, Z Pin, SMS Iqubal
Bioresource technology reports 3, 127-137, 2018
Characterisation of composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications
M Ahmad, NP Nirmal, M Danish, J Chuprom, S Jafarzedeh
Rsc Advances 6 (85), 82191-82204, 2016
Optimization of banana trunk-activated carbon production for methylene blue-contaminated water treatment
M Danish, T Ahmad, W Nadhari, M Ahmad, WA Khanday, L Ziyang, Z Pin
Applied Water Science 8 (1), 1-11, 2018
Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin
M Ahmad, S Benjakul, M Ovissipour, T Prodpran
Food Chemistry 127 (2), 508-515, 2011
Effect of extraction solvents on antioxidant and antimicrobial properties of fenugreek seeds (Trigonella foenum-graecum L.)
M Norziah, M. H., Fezea, F. A., Bhat, R. and Ahmad
International Food Research Journal 22 (3), 1261-1271, 2015
Undesirable enzymatic browning in crustaceans: Causative effects and its inhibition by phenolic compounds
NP Nirmal, S Benjakul, M Ahmad, YA Arfat, P Panichayupakaranant
Critical reviews in food science and nutrition 55 (14), 1992-2003, 2015
Influences of red pitaya fruit puree and gelling agents on the physico‐mechanical properties and quality changes of gummy confections
NM Hani, SR Romli, M Ahmad
International Journal of Food Science & Technology 50 (2), 331-339, 2015
Current approaches and methodologies to explore the perceptive adsorption mechanism of dyes on low-cost agricultural waste: A review
R Bushra, S Mohamad, Y Alias, Y Jin, M Ahmad
Microporous and Mesoporous Materials 319, 111040, 2021
Improving the physical and protective functions of semolina films by embedding a blend nanofillers (ZnO-nr and nano-kaolin)
S Jafarzadeh, F Ariffin, S Mahmud, SF Hosseini, M Ahmad
Food packaging and shelf life 12, 66-75, 2017
Blend film based on fish gelatine/curdlan for packaging applications: spectral, microstructural and thermal characteristics
M Ahmad, NP Nirmal, J Chuprom
Rsc Advances 5 (120), 99044-99057, 2015
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
M Huang, Y Wang, M Ahmad, R Ying, Y Wang, C Tan
Food Chemistry 357, 129732, 2021
Approach toward enhancement of halophilic protease production by Halobacterium sp. strain LBU50301 using statistical design response surface methodology
J Chuprom, P Bovornreungroj, M Ahmad, D Kantachote, S Dueramae
Biotechnology Reports 10, 17-28, 2016
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