109.

Al-Shamsi, Q., Rahman, M. S., Abdullah, A., Claereboudt, M. R. 2013. Consumers’ preference mapping and their behavior with regard to traditional halwa using a structured survey questionnaire. Journal of Food Products Marketing (in press). [0]

108.

Guizani, N., Rahman, M. S., Al-Sabahi, J. N., Sureshchandran, S. 2012. Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacars) stored at refrigerated temperature. Journal of Food Science and Technology (in press). [0]

107.

Al-Rawahi, A., Rahman, M. S., Waly, M., Guillemin, G. J. 2013. Thermal characteristics of a water soluble extract obtained from pomegranate skin: developing a state diagram for determining stability. Industrial Crops Products. 48: 198-204. [0]

106.

Al-Rawahi, A. S., Rahman, M. S., Guizani, N., Essa, M. M. 2013. Chemical composition, water sorption isotherm, and phenolic contents in fresh and dried pomegranate peels. Drying Technology. 31: 257-263. [0]

105.

Manickavasagan, A., Dubasi, G. R., Rahman, M. S., Essa, M. M. 2013. Informal group intervention technique to promote a healthy dietary habit in adults. International Journal of Nutrition, Pharmacology, Neurological Diseases. 3(1): 24-28. [0]

104.

Rahman, M. S., Al-Hakmani, H., Al-Alawi, A., Al-Marhubi, I. 2012. Thermal characteristics of freeze-dreid camel milk and its major components. Thermochimica Acta. 549: 116-123. [0]

103.

Waly, M., Guizani, N., Ali, A., Rahman, M. S. 2012. Papaya epicarp extract protects against aluminium-induced neurotoxicity. Experimental Biology and Medicine. 237: 1018-1022. [0]

102.

Singh, V., Guizani, N., Essa, M. M., Rahman, M. S., Selvaraju, S. 2012.  In vitro antioxidant activities of Ziziphus Spina-Christi fruits (red date) grown in Oman. Biotechnology. 11(4): 209-216. [0]

101.

Waly, M. I., Ali, A., Guizani, N., Al-Rawahi, A. S., Farooq, S. A., Rahman, M. S. 2012. Pomegranate (Punica granatum) peel extract efficacy as a dietary antioxidant against azoxymethane-induced colon cancer in rat. Asian Pacific Journal of Cancer Prevention. 13(8): 4051-4055. [0]

100.

Rahman, M. S., Al-Shamsi, Q., Abdullah, A., Claereboudt, M. R., Al-Belushi, B., Al-Maqbaly, R., Al-Sabahi, J. 2012. Classification of commercial Omani hlawa by physic-chemical properties and Instrumental Texture Profile Analysis (TPA). Italian Journal of Food Science. 24(3): 292-304. [0]

99.

Al-Saidi, G. S., Al-Alawi, A., Rahman, M. S., Guizani, N. 2012. Fourier Transform Infrared (FTIR) spectroscopic study of extracted gelatin from shaari (Lithrinus microdon) skin: Effects of extraction conditions. International Food Research Journal. 19(3): 1167-1173 [0]

98.

Singh, V., Guizani, N., Essa, M. M., Hakkim, F. L., Rahman, M. S. 2012. Comparative analysis of total phenolics, flavonoid content and antioxidant profile of different date varieties (Phoenix dactylifera L.) from Sultanate of Oman. International Food Research Journal. 19(3): 1063-1070. [0]

97.

Agustini, T. W., Eko, S., Al-Bulushi, M. I., Rahman, M. S. 2012. Effect of alloe vera (Alloe vera) and crown of god fruit (Phaleria macrocarpa) on sensory, chemical, and microbiological attributes of Indian mackerel (Restrelliger neglectus) during ice storage. International Food Research Journal. 19(1): 119-125. [0]  

96.

Rahman, M. S., Rashid, M. M., Hussain, M. A. 2012. Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques. Food and Bioproducts Processing.  90: 333-340. [0]

95.

Rahman, M. S. 2012. Applications of macro-micro region concept in the state diagram and critical temperature concepts in determining the food stability. Food Chemistry. 132(4): 1679-1685. [0]

94.

Basunia, M. A., Al-Handali, H. H., Al-Balushi, M. I., Rahman, M. S., Mahgoub, O. 2011. Drying of fish sardines in Oman using solar tunnel dryers. Journal of Agricultural Science and Technology B 1: 108-114. [0]

93.

Guizani, N., Waly, M. I., Ali, A., Al-Saidi, G., Singh, V., Bhatt, N., Rahman, M. S. 2011. Papaya epicarp extract protects against hydrogen peroxide-induced oxidative stress in human SH-SY5Y neuronal cells. Experimental Biology and Medicine. 236: 1205-1210 [0]

92.

Rahman, M. S. 2011. Food and nutrition: Links and gaps between tradition and evidence based science. Revelation and Science. 1(1): 22-31. [0]

91.

Al-Saidi, G., Rahman, M. S., Al-Alawi, A., Guizani, N. 2011. Thermal characteristics of gelatin extracted from shaari fish skin. Effects of extraction conditions. Journal of Thermal Analysis and Calorimetry. 104(2): 593-603. [0]  

90.

Rahman, M. S., Senadeera, W., Al-Alawi, A., Truong, T., Bhandari, B., Al-Saidi, G. 2011. Thermal transition properties of spaghetti measured by Differential Scanning Calorimetry (DSC) and thermal mechanical compression test (TMCT). Food and Bioprocess Technology. 4(8): 1422-1431 [0]

89.

Rahman, M. S., Al-Saidi, G. 2010. Thermal relaxation of gelatin and date flesh measured by isothermal condition in differential scanning calorimetry (DSC) and its relation to the structural and mechanical glass transition. International Journal of Food Properties. 13(4): 931-944 [0]

88.

Rahman, M. S., Al-Saidi, G., Guizani, N., Abdullah, A. 2010. Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method. Thermochimica Acta. 509: 111-119 [2].

87.

Rahman, M. S. 2010. Food stability determination by macro-micro region concept in the state diagram and by defining a critical temperature. Journal of Food Engineering. 99 (4): 402-416 [4]

86.

Guizani, N., Al-Saidi, G. S., Rahman, M. S., Bornaz, S., Al-Alawi, A. A. 2010. State diagram of dates: glass transition, freezing curve and maximal-freeze-concentration condition. Journal of Food Engineering. 99(1): 92-97 [2]

85.

Rahman, M. S., Al-Mahrouqi, A. I. 2009. Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. International Journal of Food Sciences and Nutrition. 60(S7): 229-242 [2]

84.

Rahman, M. S. 2009. Food Stability beyond water activity and glass transition: Macro-micro region concept in the state diagram. International Journal of Food Properties. 12(4): 726-740 [8]

83.

Kavvadias, K. C., Maroulis, V. Z., Krokida, M. K., Rahman, M. S. 2009. Development of a versatile database for transport properties of foods. International Journal of Food Properties. 12(3): 522-535 [0]

82.

Rahman, M. S., Al-Belushi, R. M., Guizani, N., Al-Saidi, G. A., Soussi, B. 2009. Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents. Food Chemistry. 114: 1257-1264 [7]

81.

Rahman, M. S., Al-Shamsi, Q. H., Bengtsson, G. B., Sablani, S. S., Al-Alawi, A. 2009. Drying kinetics and allicin potential in garlic slices during different methods of drying. Drying Technology. 27: 467-477 [3]

80.

Guizani, N., Al-Shoukri, A. O., Mothershaw, A., Rahman, M. S. 2008. Effects of salting and drying on shark (carcharhinus sorrah) meat quality characteristics. Drying Technology. 26: 705-713 [3]

79.

Rahman, M. S., Al-Saidi, G. S., Guizani, N. 2008. Thermal characterization of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chemistry. 108: 472-481. [21]

78.

Rahman, M. S., Al-Waili, H., Guizani, N., Kasapis, S. 2007. Instrumental-sensory evaluation of texture for fish sausage and its stability. Fisheries Sciences. 73: 1166-1176. [8]

77.

Sablani, S. S., Rahman, M. S., Al-Busaidi, S., Guizani, N., Al-Habsi, N., Al-Belushi, R., Soussi, B. 2007. Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta. 462: 56-63.  [14]

76.

Rahman, M. S., Al-Marhubi, I. M., Al-Mahrouqi, A. 2007. Measurement of glass transition temperature by mechanical (DMTA), thermal (DSC and MDSC), water diffusion and density methods: A comparison study. Chemical Physics Letters. 440: 372-377. [20]

75.

Rahman, M. S. 2007. Allicin and other functional active components in garlic: health benefits and bioavailability. International Journal of Food Properties. 10(2): 245-268. [12]

74.

Kasapis, S., Sablani, S. S., Rahman, M. S., Al-Marhoobi, I. M., Al-Amri, I. S. 2007. Porosity and the effect of structural changes on the mechanical glass transition temperature. Journal of Agricultural and Food Chemistry. 55: 2459-2466. [8]

73.

Sablani, S. S., Rahman, M. S., Al-Khuseibi, M. K., Al-Habsi, N. A., Al-Belushi, R. H., Al-Marhubi, I., Al-Amri, I. S. 2007. Influence of shelf temperature on pore formation in garlic during freeze-drying. Journal of Food Engineering. 80(1): 68-79. [4]

72.

Rahman, M. S., Kasapis, S., Al-Kharusi, N. S. Z., Al-Marhubi, I. M., Khan, A. J. 2007. Composition characterization and thermal transition of date pits powders. Journal of Food Engineering. 80(1): 1-10. [14]

71.

Sablani, S. S., Kasapis, S., Rahman, M. S. 2007. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering. 78: 266-271. [36]

70.

Rahman, M. S., Ahmed, M., Chen, X. D. 2007. Freezing-melting process and desalination: review of present status and future prospects. International Journal of Nuclear Desalination. 2(3): 253-264. [0]

69.

Rahman, M. S., Al-Sheibani, H. I., Al-Riziqi, M. H., Mothershaw, A., Guizani, N., Bengtsson, G. 2006. Assessment of the anti-microbial activity of dried garlic powders produced by different methods of drying. International Journal of Food Properties. 9(3): 503-513. [7]  

68.

Rahman, M. S., Ahmed, M., Chen, X. D. 2006. Freezing-melting process and desalination: I. review of the state-of-the-art. Separation and Purification Reviews. 35: 59-96. [3]

67.

Rahman, M. S. 2006. State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science and Technology. 17: 129-141. [46]

66.

Rahman, M. S., Al-Belushi, R. H. 2006. Dynamic isopiestic method (DIM): Measuring moisture sorption isotherm of freeze-dried garlic powder and other potential uses of DIM. International Journal of Food Properties. 9(3): 421-437. [12]  

65.

Rahman, M. S. 2005. Dried food properties: challenges ahead. Drying Technology. 23(4): 695-715. [16]

64.

Rahman, M. S., Al-Zakwani, I., Guizani, N. 2005. Pore formation in apple during air-drying as a function of temperature: porosity and pore-size distribution. Journal of the Science of Food and Agriculture. 85(6): 979-989. [16]

63.

Rahamn, M. S., Salman, Z., Kadim, I. T., Mothershaw, A., Al-Riziqi, M. H., Guizani, N., Mahgoub, O., Ali, A. 2005. Microbial and physico-chemical characteristics of dried meat processed by different methods. International Journal of Food Engineering. 1(2): 1-14. [*]

62.

Rahman, M. S., Sablani, S. S., Al-Habsi, N., Al-Maskri, S., Al-Belushi, R. 2005. State diagram of freeze-dried garlic powder by differential Scanning Calorimetry and cooling curve methods. Journal of Food Science. 70(2): E135-E141. [25]

61.

Guizani, N., Al-Busaidy, M. A., Al-Belushi, I. M., Mothershaw, A., Rahman, M. S. 2005. The effect of storage temperature on histamine production and freshness of yellowfin tuna (Thunnus albacares). Food Research International. 38: 215-222. [22]

60.

Rahman, M. S., Al-Farsi, S. A. 2005. Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering. 66: 505-511. [17]

59.

Rahman, M. S. 2004. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties. 7(3): 407-428. [39]

58.

Sablani, S., Kasapis, S., Rahman, M. S., Al-Jabri, A., Al-Habsi, N. 2004. Sorption isotherms and the state diagram for evaluating stability criteria of abalone. Food Research International. 37(10): 915-924. [22]

57.

Rahman, M. S., Guizani, N., Al-Ruzeiki, M. H. 2004. D- and Z-values of microflora in tuna mince during moist- and dry-heating. Lebensm.-Wiss. U.-Technol. (Food Science and Technology). 37: 93-98. [5]

56.

Sablani, S. S., Rahman, M. S., Haffar, I., Mahgoub, O., Al-Marzouki, A. S., Al-Ruzeiki, M. H., Al-Habsi, N. H., Al-Belushi, R. H. 2003. Drying rates and quality parameters of fish sardines processed using solar dryers. Journal for Scientific Research-Agricultural and Marine Sciences. 8(2): 79-86. [*]

55.

Sablani, S. S., Rahman, M. S., Al-Habsi, N. 2003. Effect of convection air-drying on apparent density, porosity and moisture diffusivity of potato and apple. Journal of Food Science and Technology. 40(6): 592-596. [2]

54.

Rahman, M. S., Sablani, S. S. 2003. Structural characteristics of freeze-dried abalone: Porosometry and Puncture test. Food and Bioproducts Processing: Transactions of the Institute of Chemical Engineers, Part C. 81(C4): 309-315. [9]

53.

Sablani, S. S., Rahman, M. S. 2003. Using neural network to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity. Food Research International. 36(6): 617-623. [30]

52.

Rahman, M. S. 2003. A theoretical model to predict the formation of pores in foods during drying. International Journal of Food Properties. 6(1): 61-72. [19]

51.

Sablani, S. S., Rahman, M. S. 2003. Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango. Food Research International. 36(1): 65-71. [17]

50.

Rahman, M. S., Kasapis, S., Guizani, N., Al-Amri, O. 2003. State diagram of tuna meat: freezing curve and glass transition. Journal of Food Engineering. 57(4): 321-326. [33]

49.

Bengtsson, G. B., Rahman, M. S., Stanley, R. A., Perera, C. O. 2003. Apple rings as model for fruit drying behavior- effects of surfactant and reduced osmolality reveal biological mechanisms. Journal of Food Science. 68(2): 563-569. [2]

48.

Rahman, M. S., Sablani, S. S., Al-Ruzeiqi, M. H., Guizani, N. 2002. Water adsorption isotherms of freeze-dried tuna meat. Transactions of the ASAE. 45(3): 767-772. [9]

47.

Rahman, M. S., Guizani, N., Al-Khaseibi, M., Al-Hinai, S., Al-Maskri, S. S., Al-Hamhami, K. 2002. Analysis of cooling curve to determine the end point of freezing. Food Hydrocolloids. 16(6): 653-659. [20]

46.

Sablani, S., Rahman, M. S. 2002. Pore formation in selected foods as a function of shelf temperature during freeze drying. Drying Technology. 20(7): 1379-1391. [10]

45.

Rahman, M. S., Al-Amri, O., Al-Bulushi, I. M. 2002. Pores and physico-chemical characteristics of dried tuna produced by different methods of drying. Journal of Food Engineering. 53: 301-313. [32]

44.

Bai, Y., Rahman, M. S., Perera, C. O., Smith, B., Melton, L. D. 2002. Structural changes in apple rings during convection air-drying with controlled temperature and humidity. Journal of Agricultural and Food Chemistry. 50(11): 3179-3185. [13]

43.

Sablani, S. S., Rahman, M. S., Al-Sadeiri, D. S. 2002. Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution. Journal of Food Engineering. 52: 193-199. [23]

42.

Maroulis, Z. B., Krokida, M. K., Rahman, M. S. 2002. A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying. Journal of Food Engineering. 52(1): 47-52. [16]

41.

Hussain, M. A., Rahman, M. S., Ng, C. W. 2002. Prediction of pores formation (porosity) in foods during drying: Generic models by the use of Hybrid Neural Network. Journal of Food Engineering. 51(3): 239-248. [29]

40.

Rahman, M. S., Sablani, S. S., Al-Ibrahim, M. A. 2001. Osmotic dehydration of potato: equilibrium kinetics. Drying Technology 19(6): 1163-1176. [10]

39.

Rahman, M. S. 2001. Towards prediction of porosity in foods during drying: a brief review. Drying Technology. 19(1): 3-15. [61]

38.

Bai, Y., Rahman, M. S., Perera, C. O., Smith, B., and Melton, L. D. 2001. State diagram of apple slices: glass transition and freezing curves. Food Research International. 34(2-3): 89-95. [39]

37.

Krokida, M. K., Maroulis, Z. B., Rahman, M. S. 2001. A structural generic model to predict the effective thermal conductivity of granular foods. Drying Technology. 19(9): 2277-2290. [8]

36.

Song, G. H., Rahman, M. S., and Perera, C. O. 2000. Diffusivity of sulphur dioxide in green banana as a function of temperature and concentration. International Journal of Food Properties. 3(2): 317-322. [1]

35.

Kasapis, S., Rahman, M. S., Guizani, N. and Al-Aamri, M. K. S. 2000. State diagram of temperature vs. date solids obtained from the mature fruit. Journal of Agricultural and Food Chemistry. 48: 3779-3784. [23]

34.

Rahman, M. S., Guizani, N., Al-Ruzeiki, M. H., and Al-Khalasi, A. S. 2000. Microflora changes in tuna mince during convection air drying. Drying Technology.  18(10): 2369-2379. [5]

33.

Rahman, M. S., McCarthy, O. J. 1999. A classification of food properties. International Journal of Food Properties. 2(2): 93-99. [5]

32.

Hussain, M. A. and Rahman, M. S. 1999. Thermal conductivity prediction of fruits and vegetables using neural networks. International Journal of Food Properties. 2(2): 121-138. [9]

31.

Rahman, M. S., Perera, C. O., and Thebaud, C. 1998. Desorption isotherm and heat pump drying kinetics of peas. Food Research International. 30(7): 485-491. [53]

30.

Chen, X. D., Xie, G. Z., and Rahman, M. S. 1998. Application of the distribution factor concept in correlating thermal conductivity data for fruits and vegetables. International Journal of Food Properties, 1(1): 35-45. [5]

29.

Chen, X. D., McLellan, D. N., and Rahman, M. S. 1998. Thermal diffusivity of kiwifruit skin, flesh and core measured by a modified Fitch method. International Journal of Food Properties. 1(2): 113-119. [2]

28.

O'Neill, M. B., Rahman, M. S., Perera, C. O., Smith, B., and Melton, L. D. 1998. Color and density of apple cubes dried in air and modified atmosphere. International Journal of Food Properties. 1(3): 197-205. [20]

27.

Perera, C. O. and Rahman, M. S. 1997. Heat pump dehumidifier drying of foods. Trends in Food Science and Technology. 8(3): 75-79. [30]

26.

Rahman, M. S. 1997. Physical meaning and interpretation of fractal dimensions of fine particles measured by different methods. Journal of Food Engineering, 32(4): 447-456. [18]

25.

Rahman, M. S., Chen, X. D. and Perera, C. O. 1997. An improved thermal conductivity prediction model of fruits and vegetables as a function of temperature, water content and porosity. Journal of Food Engineering, 31(2): 163-170. [23]

24.

Khan, M. A., Idriss, A. K. M., Rahman, M. S. 1997. Swelling and thermal conductivity of wood and wood-plastic composite. Polymer-Plastics Technology and Engineering, 36(2): 179-187. [5]

23.

Parjoko, Rahman, M. S. and buckle, K. A. 1996. Osmotic dehydration kinetics of pineapple wedges using palm sugar. Food Science and Technology. 29(5/6): 452-459. [23]

22.

Rahman, M. S., Chen, X. D., Driscoll, R. H., Potluri, P. L. and Perera, C. O. 1996. Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content. Journal of Food Engineering. 30(1-2): 135-145. [35]

21.

Rahman, M. S. and Perera, C. 1996. Osmotic dehydration: A promising pretreatment for fruits and vegetables for quality improvement and process efficiency. The Food Technologist. 25(4): 144-147. [*]

20.

Silveira, E. T. F., Rahman, M. S. and Buckle, K. A. 1996. Osmotic dehydration of pineapple: kinetics and product quality. Food Research International. 29(3-4): 227-233. [22]

19.

Rahman, M. S. and Chen, X. D. 1995. A general form of thermal conductivity equation as applied to an apple: effects of moisture, temperature and porosity. Drying Technology, 13(8&9): 2153-2165. [7]

18.

Rahman, M. S. 1994. The accuracy of prediction of the freezing point of meat from general models. Journal of Food Engineering. 21: 127-136. [13]

17.

Rahman, M. S. and Driscoll, R. H. 1994. Freezing points of selected seafoods (invertebrates). International Journal of Food Science and Technology, 29(1): 51-61. [*]

16.

Rahman, M. S. and Driscoll, R. H. 1994. Density of fresh and frozen seafood. Journal of Food Process Engineering, 17(2): 121-140. [5]

15.

Rahman, M. S. 1993. Specific heat of selected fresh seafood. Journal of Food Science, 58(3): 522-524 and 566. [*]

14.

Arshad, A., Rahman, M. S. and Rahman, S. S. 1993. Studies of pressure build-up due to particle deposition in a micro-capillary with the use of three-dimensional trajectory analysis. Journal of Chemical Technology and Biotechnology, 58(4): 377-385. [1]

13.

Rahman, M. S. 1992. Osmotic dehydration kinetics of food. Indian Food Industry, 11(5): 20-24. [*]

12.

Husein, M. S., Rahman, M. S and Rahman, S. S. 1992. Prediction of pressure build up in a micro capillary due to particle deposition. Chemical Engineering Communications, 117: 433-453. [0]

11.

Rahman, M. S. 1992. Thermal conductivity of four food materials as a single function of porosity and water content. Journal of Food Engineering, 15(4): 261-268. [13]

10.

Rahman, M. S. and Lamb, J. 1991. Air drying behaviour of fresh and osmotically dehydrated pineapple. Journal of Food Process Engineering, 14(3): 163-171. [55]

9.

Rahman, M. S. and Potluri, P. L. 1991. Thermal conductivity of fresh and dried squid meat by line source thermal conductivity probe. Journal of Food Science, 56(2): 582-583. [*]

8.

Rahman, M. S. 1991. Evaluation of the precision of the modified Fitch method for thermal conductivity measurement of foods. Journal of Food Engineering, 14(1): 71-82. [8]

7.

Rahman, M. S., Potluri, P. L. and Varamit, A. 1991. Thermal conductivities of fresh and dried seafood powders. Transactions of the ASAE, 34(1): 217-220. [10]

6.

Khan, M. A. and Rahman, M. S. 1991. Moisture sorption isotherms of wood and wood plastic composite (WPC). Polymer-Plastic Technology and Engineering, 30(5 and 6): 435-440. [7].

5.

Rahman, M. S. and Driscoll, R. H. 1991. Thermal conductivity of seafood: Calamari, Octopus and Prawn. Food Australia, 43(8): 356-360. [*]

4.

Rahman, M. S. and Lamb, J. 1990. Osmotic dehydration of pineapple. Journal of Food Science and Technology, 27(3): 150-152. [*]

3.

Uddin, M. S., Hawlader, M. N. A. and Rahman, M. S. 1990. Evaluation of drying characteristics of pineapple in the production of pineapple powder. Journal of Food Processing and Preservation, 14(5): 375-391. [*]

2.

Rahman, M. S. and Potluri, P. L. 1990. Shrinkage and density of squid flesh during air drying, Journal of Food Engineering, 12(2): 133-143. [27]

1.

Rahman, M. S. and Uddin, M. S. 1987. Development of pineapple powder from dried slice. Chemical Engineering Research Bulletin, 8: 1-4. [*]

8.

Ahmed, J. and Rahman, M. S. (Editor) 2012. Handbook of Food Process Design, Wiley-Blackwell, Oxford, England, 1470 pages (Two Volumes).

http://eu.wiley.com/WileyCDA/WileyTitle/productCd-144433011X.html

7.

Rahman, M. S. (Editor) 2009. Food Properties Handbook, Second Edition, CRC Press, Boca Raton, FL (USA), 24 Chapters, 861 pages. Recognized as one of the Gold-Standard Resources in Food Science by CRC Press (2010).

6.

Rahman, M. S. (Editor) 2007. Handbook of Food Preservation, Second Edition, CRC Press, Boca Raton, FL (USA), 44 Chapters, 1068 pages. Recognized as one of the Gold Standard Food Chemistry Resources in 2010 from publisher.

5.

Sablani, S. S., Rahman (one of the Editors), M. S., Datta, A., Mujumdar, A. 2007. Handbook of Food and Bioprocess Modeling Techniques. CRC Press, FL (USA). Recognized as one of the important volumes in Food Engineering in 2008 from publisher.

4.

Hui, Y. H. (Editor), Culbertson, J. D., Duncan, S., Guerrero-Legarreta, I., Li-Chan, E. C. Y., Ma, C. Y., Manley, C. H., McMeekin, T. A., Nip, W., Nollet, L. M. L., Rahman, M. S., Toldra, F., Xiong, Y. L. (Associate Editors.). 2006. Handbook of Food Science, Technology and Engineering (4 Volumes, 4000 pages), CRC Press, Boca Raton, FL (USA). Recognized as one of the important volumes in Food Engineering in 2008 from publisher.

3.

Rahman, M. S. (Editor) 2003. Manual De Conservacion De Los Alimentos, ACRIBIA, Spain [Translation of the Handbook of Food Preservation (First Edition) in Spanish]

2.

Rahman, M. S. (Editor) 1999. Handbook of Food Preservation, First Edition. Marcel Dekker, Inc. NY (USA), 24 Chapters, 824 pages. Secured bestsellers in 2003 from Publisher.

1.

Rahman, M. S. (Author) 1995. Food Properties Handbook, First Edition. CRC Press, Boca Raton, FL. (USA), 528 pages. Secured bestsellers in 2002 from Publisher

1.

Rahman, M. S. 2007. Food Properties: Users’ Handbook. ORK, Dhaka, Bangladesh.

63.

Rahman, M. S. 2012. Freezing-melting desalination process. In: Desalination: Water from Water. Kucera, J. ed. Scrivener/Wiley Publishers, MA (submitted).

62.

Rahman, M. S. 2012. Innovations in Food Packaging. In: Introduction to Advanced Food Process Engineering. Sahu, J. K. ed. CRC Press, Boca Raton, FL (submitted).

61.

Ali, A., Devarajan, S., Waly, M. I., Essa, M. M., Rahman, M. S. 2012. Nutritional and medicinal values of papaya (Carica Papaya L.). In: Natural Products and their Active Compounds on Disease Prevention. Essa, M. M., Manickavasagan, A., Sukumar, E. eds. Nova Science Publishers, NY. p. 307-324.

60.

Al-Rawahi, A., Rahman, M. S., Essa, M. 2012. Functionality of pomegranate (Punica Grantum L.) in human health. In: Natural Products and their Active Compounds on Disease Prevention. Essa, M. M., Manickavasagan, A., Sukumar, E. eds. Nova Science Publishers, NY. p. 407-430.

59.

Rahman, M. S. 2012. Sorption and structural characteristics of date palm fruit. In: Dates: Production, processing, food, and medicinal values. Manickavasagan, A., Essa, M. M., Sukumar, E. eds. CRC Press, Boca Raton, FL. p. 289-304.

58.

Rahman, M. S. 2009. Dehydration and microstructure. In: Advances in Food Dehydration. Ratti, C. ed. CRC Press, Boca Raton, FL. p. 97-122.

57.

Rahman, M. S. 2009. Food Properties: An Overview. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 1-8.

56.

Rahman, M. S., Sablani, S. 2009. Water Activity Measurement Methods of Foods. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 9-32.

55.

Rahman, M. S., Machado-Velasco, M. Sosa-Morales, M. E., Velez-Ruiz, J. F. 2009. Freezing Point: Measurement, Data, and Prediction. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 69-153.

54.

Rahman, M. S. 2009. Prediction of Ice Content in Frozen Foods. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 155-193.

53.

Rahman, M. S. 2009. Glass Transition Data and Models of Foods. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 209-247.

52.

Michailidis, P. A., Krokida, M. K., Bisharat, G. I., Marinos-Kouris, D., Rahman, M. S. 2009. Measurement of Density, Shrinkage, and Porosity. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 383-397.

51.

Michailidis, P. A., Krokida, M. K., Rahman, M. S. 2009. Data and Models of Density, Shrinkage, and Porosity. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 399-417.

50.

Rahman, M. S. 2009. Shape, Volume, and Surface Area. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 419-501.

49.

Singh, R. P., Erdogdu, F., Rahman, M. S. 2009. Specific Heat and Enthalpy of Foods. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 503-517.

48.

Ahmed, J., Rahman, M. S. 2009. Thermal Conductivity Measurement of Foods. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 519-545.

47.

Ahmed, J., Rahman, M. S. 2009. Thermal Conductivity Data of Foods.  In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 521-581.

46.

Rahman, M. S., Al-Saidi, G. 2009. Thermal Conductivity Prediction of Foods. In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 583-623.

45.

Rahman, M. S., Al-Saidi, G. 2009. Thermal Diffusivity of Foods: Measurement, Data, and Prediction.  In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 625-649.

44.

Michailidis, P. A., Krokida, M. K., Rahman, M. S. 2009. Surface Heat Transfer Coefficient in Food Processing.  In: Food Properties Handbook. Rahman, M. S. ed. CRC Press, Boca Raton, FL. p. 719-759.

43.

Rahman, M. S. 2008. Post-drying aspects for meat and horticultural products. In: Drying Technologies in Food Processing. Chen, X. D., Mujumdar, A. S. eds. Blackwell Publishing, West Sussex, UK. p. 252-269.

42.

Sablani, S. S., Rahman, M. S. 2008. Fundamentals of food dehydration. In: Food Drying Science and Technology: Microbiology, Chemistry, Applications. Hui, Y. H., Clary, C., Farid, M. F., Fasina, O. O., Noomhorn, A., Welti-Chanes, J. eds. DEStech Publications, Lancaster, PA. p. 1-42.

41.

Rahman, M. S. 2007. Food preservation: Overview. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 3-18.

40.

Opara, L. U., Al-Jufaili, S. M., Rahman, M. S. 2007. Postharvest handling and preservation of fresh fish and seafood. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 151-172.

39.

Rahman, M. S. 2007. pH in food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 287-298.

38.

Rahman, M. S. 2007. Nitrites in food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 299-314.

37.

Rahman, M. S. 2007. Glass transition and state diagram of foods. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 335-364.

36.

Rahman, M. S., Perera, C. O. 2007. Drying and food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 403-432.

35.

Rahman, M. S. 2007. Osmotic dehydration of foods. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 433-446.

34.

Rahman, M. S., Labuza, T. P. 2007. Water activity and food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 447-476.

33.

Rahman, M. S., Velez-Ruiz, J. F. 2007. Food preservation by freezing. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 635-666.

32.

Rahman, M. S., Ahmed, M., Chen, X. D. 2007. Freezing-melting process in liquid food concentration. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 667-690.

31.

Rahman, M. S. 2007. Light energy in food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 751-760.

30.

Rahman, M. S. 2007. Irradiation preservation of foods. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 761-782.

29.

Rahman, M. S. 2007. Packaging as a preservation technique. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 907-916.

28.

Driscoll, R. H., Rahman, M. S. 2007. Types of packaging materials used for foods. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 917-938.

27.

Sablani, S. S., Rahman, M. S. 2007. Food packaging interaction. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 939-956.

26.

Rahman, M. S. 2007. Hygienic design and sanitation. In: Handbook of Food Preservation. Rahman, M. S. ed., Second Edition, CRC Press, Boca Raton, FL. p. 957-968.

25.

Rahman, M. S. 2007. Fractal analysis. In:  Handbook of Food and Bioprocess Modeling Techniques. Sablani, S. S., Datta, A. K., Rahman, M. S., Mujumdar, A. S. eds. CRC Press, Boca Raton, FL. p. 435-450.

24.

Rahman, M. S. 2006. Drying of fish and seafood.  In: Handbook of Industrial Drying. Third Edition. Mujumdar, A. S. ed. Third Edition. Marcel Dekker, New York. p. 547-561.

23.

Rahman, M. S. 2005. Mechanical properties of foods. In: Food Engineering. Encyclopedia of Life Support Systems. Barbosa-Canovas, G. V. ed. UNESCO Publishing, Paris. p.87-104.

22.

Rahman, M. S. 2005. Mass-volume-area-related properties of foods. In: Engineering Properties of Foods. Third Edition. Rao, M. A., Rizvi, S. S. H., Datta, A. K. eds. CRC Press, Boca Raton, FL. p.1-39.

21.

Rahman, M. S., Sablani, S. S. 2004. Thermal processing. In: Food Processing and Preservation Technology. Singh, H. ed. In: Encyclopedia of Life Support Systems (EOLSS). UNESCO and EOLSS Publishers, Oxford.

20.

Rahman, M. S. 2004. Principles of food preservation. In: Food Processing and Preservation Technology. Singh, H. ed. In: Encyclopedia of Life Support Systems (EOLSS). UNESCO and EOLSS Publishers, Oxford.

19.

Rahman, M. S. 2004. Dehydration in food processing and preservation. In: Food Processing and Preservation Technology. Singh, H. ed. In: Encyclopedia of Life Support Systems (EOLSS). UNESCO and EOLSS Publishers, Oxford.

18.

Rahman, M. S., Sablani, S. S. 2003. Thermodynamics of refrigerants. In: Encyclopedia of Agricultural, Food, and Biological Engineering. Heldman, D. ed. Marcel Dekker, New York . p. 1048-1054.

17.

Rahman, M. S., Sablani, S. S. 2002. Measurement of water activity by electronic sensors. In: Current Protocols in Food Analytical Chemistry (CPFA). John Wiley & Sons, New York. p. A2.5.1-A2.5.4.

16.

Rahman, M. S., Sablani, S. S., Guizani, N., Labuza, T. P., Lewicki, P. P. 2001. Direct manometric determination of vapor pressure. In: Current Protocols in Food Analytical Chemistry (CPFA). John Wiley & Sons, New York. p. A2.4.1-A2.4.6.

15.

Sablani, S., Rahman, M. S., and Labuza, T. P. 2001. Measurement of water activity using isopiestic Methods. In: Current Protocols in Food Analytical Chemistry (CPFA). John Wiley & Sons, New York. p. A2.3.1-A2.3.10.

14.

Rahman, M. S. 2001. Thermophysical properties of Foods. In: Advances in Food Refrigeration. Sun, D. ed. Leatherhead Food Research Association, Surrey, England. p. 70-109.

13.

Sablani, S., Rahman, M. S., and Al-Habsi, N. 2000. Moisture Diffusivity in Foods during Drying. In: Drying Technology in Agriculture and Food Sciences. Mujumdar, A. S. ed. Oxfore/IBH(ND) and SciPub, New York. p. 35-60.

12.

Rahman, M. S., and Labuza, T.  P. 1999. Water activity and food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 339-382.

11.

Rahman, M. S.  1999. Purpose of food preservation and processing. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 1-10.

10.

Rahman, M. S., and Perera, C. O. 1999. Drying and food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY.  p. 173-216.

9.

Rahman, M. S. 1999. Glass transition and other structural changes in foods. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 75-94.

8.

Rahman, M. S. 1999. Light and sound in food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 669-686.

7.

Rahman, M. S. 1999. Food preservation by freezing. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY.  p. 259-284.

6.

Rahman, M. S. 1999. Postharvest handling of foods of animal origin. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 47-74.

5.

Gamage, T. V., and Rahman, M. S. 1999. Postharvest handling of foods of plant origin. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 11-46.

4.

Rahman, M. S. 1999. pH in food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 383-396.

3.

Rahman, M. S. 1999. Irradiation preservation of foods. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY.  p. 397-420.

2.

Rahman, M. S. 1999. Nitrites in food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 421-436.

1.

Rahman, M. S. 1999. Preserving foods with electricity: ohmic heating. In: Handbook of Food Preservation. Rahman, M. S. ed., First Edition, Marcel Dekker, NY. p. 521-532.

33.

Rahman, M. S. Theoretical progress in determining food stability during processing and storage: Challenges beyond F-value, water activity and glass transition concepts. Proceedings of the 3^rd International Conference on Chemical Engineering 2011 (ICChE 2011), Dhaka, Bangladesh, 29-30 December 2011. p 1-5  (Key note speaker).

32.

Rahman, M. S., Al-Saidi, G., Guizani, N., Abdullah, A. 2011. Development of state diagram of bovine gelatin by measuring thermal characteristics using Differential Scanning Calorimetry (DSC). Proceedings of the 11^th International Congress on Engineering and Food (iCEF11), Athens, Greece, 21-26 May 2011. p 153 (Speaker).

31.

Rahman, M. S. 2009. Role of drying on the functionality and stability of biological materials on macro-micro region concept in the state diagram and other concepts. Proceedings of the 6^th Asia-Pacific Drying Conference (ADC 2009), Bangkok, Thailand, 19-21 October, 2009 (Key note speaker).

30.

Al-Saidi, G., Rahman, M. S., Abdullah, A., Guizani, N. 2009. Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry. Proceedings of the 6^th Asia-Pacific Drying Conference (ADC 2009), Bangkok, Thailand, 19-21 October, 2009.

29.

Guizani, N., Al-Saidi, G. S., Rahman, M. S., Bornaz, S., Al-Alawi, A. A. 2009. State diagram of deglet nour dates by differential scanning calorimetry. Proceedings of the 5^th CIGR Section VI International Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Germany, 31 August-02 September 2009. p. 975-980.

28.

Rahman, M. S. 2005. Foods Properties and their Measurements: Recent Advances. Proceedings of the International Workshop on Drying of Foods and Pharmaceuticals, held in Kolkata, India, 13-15 December 2005 (speaker).

27.

Rahman, M. S., Salman, Z., Kadim, I. T., Mothershaw, A., Al-Riziqi, M. H., Guizani, N., Mahgoub, O., Ali, A. 2005. Microbial and physico-chemical characteristics of dried meat processed by different methods. Proceedings of Asia Pacific Drying Conference-2005 held in Kolkata, India, 13-15 December 2005. Datta, A. B., Kundu, K. M., Sinha, G. P. eds. Allied Publishers, New Delhi. p. 1107-1117. 

26.

Rahman, M. S., Sablani, S. S., Al-Kuseibi, Al-Habsi, N. A., Al-Belushi, R. H. 2005. Influence of shelf temperature on pore formation in garlic during freeze drying. Proceedings of Asia Pacific Drying Conference-2005 held in Kolkata, India, 13-15 December 2005. Datta, A. B., Kundu, K. M., Sinha, G. P. eds. Allied Publishers, New Delhi. p. 1097-1106. 

25.

Rahman, M. S., Al-Sheibani, H. I., Al-Riziqi, M. H., Mothershaw, A, Guizani, N., Bengtsson, G. 2005. Effects of drying methods on the anti-microbial activity of dried garlic powders. Proceedings of Asia Pacific Drying Conference-2005 held in Kolkata, India, 13-15 December 2005. Datta, A. B., Kundu, K. M., Sinha, G. P. eds. Allied Publishers, New Delhi. p. 1093-1096. 

24.

Rahman, M. S. 2004. Prediction of pores in foods during processing: from regression to knowledge development from data mining (KDD) approach. Proceeding of International Congress on Engineering and Food (ICEF 9) held in Montpellier, France, 7-11 March 2004 (speaker).

23.

Sablani, S. S., Kasapis, S., Rahman, M. S., Al-Jabri, A., Al-Habsi, N. 2004. Sorption isotherms and state diagram for evaluating stability criteria of abalone. Proceeding of International Congress on Engineering and Food (ICEF 9) held in Montpellier, France, 7-11 March 2004.

22.

Mothershaw, A., Rahman, M. S., Mohmed, Z., Guizani, N. 2003. Current prospects of traditional dried meat products and their safety. Proceeding of Asian-Oceania Drying Conference (ADC) in Bangkok, Thailand, 1-3 September 2003.

21.

Sablani, S. S., Rahman, M. S., Haffar, I., Mahgoub, O., Al-Marzouki, A. S., Al-Ruzeiqi, M. H., Al-Habsi, N. H., Al-Belushi, R. H. 2003. Drying rates and quality parameters of fish sardines processed using solar dryers. Proceeding of the 2^nd Nordic Drying Conference (NDC 2003) in Copenhagen, Denmark, 25-27 June 2003 (speaker).

20.

Rahman, M. S.  2003. Overview of dried-food properties. Proceeding of the 2^nd Nordic Drying Conference (NDC 2003) in Copenhagen, Denmark, 25-27 June 2003 (Keynote Speaker).

19.

Rahman, M. S. 2003. Innovation in food preservation and processing with their dimensions of safety. Proceeding of the International Conference of Food Safety, Ministry of Regional Municipalities, Environment and Water Resources, Muscat, Sultanate of Oman, 24-26 March, ‏2003. pp. 1-9 (speaker).

18.

Al-Busaidi, M. A., Al-Bulushi, I. M., Rahman, M. S., Guizani, N. 2003. The effect of storage conditions on the freshness and histamin production in Yellowfin Tuna (Thunnus albacares) in the Sultanate of Oman. Proceeding of the International Conference of Food Safety, Ministry of Regional Municipalities, Environment and Water Resources, Muscat, Sultanate of Oman, 24-26 March, ‏2003. pp. 1-10.

17.

Rahman, M. S. 2003. Formation of pores in foods during drying and frying: a theoretical model. Proceeding of the 3^rd International Symposium on Food Rheology and Structure, Zurich, Switzerland, 9-13 February, 2003; Fischer, P., Marti, I., Windhab, E. J. (eds), Swiss Federal Institute of Technology, Zurich. pp. 261-265 (speaker).

16.

Rahman, M. S. 2003. State diagram of date flesh using differential scanning calorimetry (DSC): more than glass line and freezing curve. Proceeding of the 3^rd International Symposium on Food Rheology and Structure, Zurich, Switzerland, 9-13 February, 2003; Fischer, P., Marti, I., Windhab, E. J. (eds), Swiss Federal Institute of Technology, Zurich. pp. 467-468.

15.

Rahman, M. S. and Sablani, S. S. 2003. Porosimetry and puncture test of freeze-dried abalone. Proceeding of the 3^rd International Symposium on Food Rheology and Structure, Zurich, Switzerland, 9-13 February, 2003; Fischer, P., Marti, I., Windhab, E. J. (eds), Swiss Federal Institute of Technology, Zurich. pp. 621-622.

14.

Rahman, M. S., Guizani, N., Al-Ruzeiki, M. H. 2002. Change of micro flora in tuna mince during moist-heating (heating in a closed chamber) and dry-heating (air drying). IDS2002, 13^th International Drying Symposium, Bejing, P. R. China, 26-30 August, 2002; In: Drying 2002. Cao, C. W., Pan, Y. K., Liu, X. D., Qu, Y.  X. (eds), pp. 1464-1471.

13.

Sablani, S. S., Rahman, M. S. 2002. Pore formation in foods as a function of freeze-drying temperature. IDS2002, 13^th International Drying Symposium, Bejing, P. R. China, 26-30 August, 2002; In: Drying 2002. Cao, C. W., Pan, Y. K., Liu, X. D., Qu, Y. X. (eds), pp. 712-719 (speaker).

12.

Sablani, S. S., Rahman, M. S., Mahgoub, O., Al-Marzouki, A. S. 2002. Sun and solar drying of fish sardines. IDS2002, 13^th International Drying Symposium, Bejing, P. R. China, 26-30 August, 2002; In: Drying 2002. Cao, C. W., Pan, Y. K., Liu, X. D., Qu, Y. X.(eds), pp. 1662-1666.

11.

Sablani, S. S., Rahman, M. S. 2002. Osmotic dehydration of mango pieces of different geometries in sugar-water solutions: equilibrium distribution data and models. IDS2002, 13^th International Drying Symposium, Bejing, P. R. China, 26-30 August, 2002. In: Drying 2002. Cao, C. W., Pan, Y. K., liu, X. D., Qu, Y. X.(eds), pp. 1006-1013.

10.

Rahman, M. S. 2001. Mechanism of pore formation in foods during drying: present status. Proceedings of the Eight International Congress on Engineering and Food (ICEF-8), Peubla, Mexico, April 9-13, 2000. Welti-Chanes, J., Barbosa-Canovas, G. V., Aguilera, J. M. (eds.), Technomic Publishing, Lancaster, Pennsylvania. pp. 1111-1116 (speaker). 

9.

Rahman, M. S. and Perera, C. O. 1997. Evaluation of the GAB and Norrish models to predict water sorption isotherms of foods. Seventh International Congress on Engineering and Food, 13-17 April 1997, Brighton, England (Proceeding pages: A101-A104).

8.

Chen, X. D., Pirini, W.  A., McLellan, D. N., Stevenson, M. J., Chong, L. V. and Rahman, M. S. 1997. Thermal diffusivity of kiwifruit components (skin, flesh & core) and the making of kiwifruit leather. IPENZ 97, February, Wellington, Vol. 2, p. 73-77.

7.

Rahman, M. S. and Perera, C. O. 1997. Industrial applications of heat pump drying in the processing of food and biologically-active materials. Proceedings of the Joint International Conference on Agricultural Engineering and Technology, Dhaka, 15-18 December 1997, Volume 1, p. 370-379 (speaker).

6.

Rahman, M. S. 1996. Fractal dimensions to characterize fine food particles by different methods. CHEMECA ‘96, 30 September - 2 October 1996, Sydney, Australia. p. 123-128.

5.

Rahman, M. S., Arshad, A., Rahman, S. S. 1996. Characterization of particle deposition in a micro capillary using pressure drop and fractal analysis. CHEMECA ‘96, 30 September - 2 October 1996, Sydney, Australia. p. 153-158.

4.

Rahman, M. S. and Perera, C. O. 1996. Effect of pre-treatment on air drying rate and thin layer drying kinetics of fresh cherry.  Presented in the 10th International Drying Symposium (IDS'96), Poland, 30 July to 2 August, 1996. Strumillo, C. and Pakowski, Z. eds. Lodz Technical University, Lodz, Poland. p. 1053-1060.

3.

Rahman, M. S., Chen, X. D. and Driscoll, R. H. 1995. Desorption isotherm of squid meat at 15oC. CHEMECA 95, Adelaide, Australia. p. 139-142.

2.

Rahman, M. S., Chen, X. D., Driscoll, R. H. and Potluri, P. L. 1995. The effect of water content on the density, shrinkage and porosity of calamari mantle meat during air drying. CHEMECA 95, Adelaide, Australia. P. 149-154.

1.

Rahman, M. S., Arshad, A. and Rahman, S. S. 1994. Control of fines migration-A key problem in petroleum production industry. SPE formation damage control symposium, 9-10 February, Lafayette, Louisiana, USA (SPE paper no. 27362).

65.

Singh, V., Guizani, N., Al-Alawi, A., Rahman, M. S. 2013. Instrumental Texture Profile Analysis (TPA) of date fruits as a function of its physico-chemical properties. International Conference on Agricultural Engineering, 24-26 February 2013, Sultan Qaboos University, Muscat, Oman.

64.

Suresh, S., Guizani, N., Rahman, M. S. 2013. Thermal Characteristics and Polyphenol Contents of Date-Pits. International Conference on Agricultural Engineering, 24-26 February 2013, Sultan Qaboos University, Muscat, Oman.

63.

Rahman, M. S., Al-Hakmani, H., Al-Alawi, A., Al-Marhubi, I. 2012. Thermal characteristics of freeze-dried camel milk and its major components. Frontiers in Water Biophysics, 23-26 September 2012, Perugia, Italy.

62.

Rahman, M. S. 2012. Challenges in multi-hurdles food preservation and its stability. Frontiers in Water Biophysics, 23-26 September 2012, Perugia, Italy.

61.

Al-Rawahi, A., Rahman, M. S. 2012. Thermal characteristics of water soluble extract obtained from pomegranate skin: developing a state diagram. Food Innovation Asia Conference 2012, 14-15 June 2012, Bangkok, Thailand.

60.

Singh, V., Guizani, N., Rahman, M. S., Essa, M. 2012. In-vitro antioxidant activities of Zizyphus Spina Christi fruits (red date) from Oman. International Conference on Food and Nutrition Technology for Public Health (ICFNP-2012), IISMAAS, 4-5 May 2012, New Delhi, India.

59.

Al-Rawahi, A., Rahman, M. S., Guizani, N., Essa, M. 2012. Chemical composition, water sorption isotherm and phenolic contents in fresh and dried pomegranate peels. International Conference on Food and Nutrition Technology for Public Health (ICFNP-2012), IISMAAS, 4-5 May 2012, New Delhi, India.

58.

Rahman, M. S., Guizani, N. 2012. Strategy to use water in food industry for minimization of waste. Workshop on Sustainable Water Use for Food Security, 20-21 March 2012, SQU, Muscat, Oman.

57.

Rahman, M. S., Al-Saidi, G. S., Al-Mahrouqi, A. I., Al-Alawi, A., Guizani, N. 2011. Characterization of gelatin from fish skin and mammalian sources. SQU University Day, 2 May 2011, Muscat, Oman.

56.

Rahman, M. S. 2010. Fundamental concepts in food stability: water activity, glass transition, and state diagram. International Symposium on New Technologies for the Food Processing Industry, 19-21 December, Muscat, Oman.

55.

Rahman, M. S. 2010. Food preservation and processing methods: Overview.  International Symposium on New Technologies for the Food Processing Industry, 19-21 December, Muscat, Oman.

54.

Al-Saidi, G., Rahman, M. S., Al-Alawi, A., Guizani, N. 2010. Thermal characteristics of gelatin extracted from emperor (shaari) skin: effects of acid concentration and temperature of extraction. XVII^th World Congress of the International Commission of Agricultural and Biosystems Engineering (CIGR), 13-17 June, 2010, Quebec City, Canada.

53.

Rahman, M. S. 2010. Thermal characteristics of gelatin extracted from Shaari skin: Effects of extraction conditions. University Day, 2 May 2010, Muscat (Speaker).

52.

Rahman, M. S. 2010. Food stability determination: Challenges beyond water activity and glass transition. 6^th Conference on Water in Food (Euro Food Water 2010), 21-23 March 2010, Reims, France (Plenary Lecture).

51.

Rahman, M. S. 2009. Sustaining and promoting the high quality scientific journal. International Workshop Management of Scientific Journal of Diponegoro University towards to International Journal, 6-7 October, 2009, Semarang, Indonesia (Key note Lecture)

50.

Rahman, M. S. 2008. Food stability beyond water activity and glass transition: macro and micro region concept in the state diagram, 18^th International Congress of Chemical and Process Engineering (CHISA 2008), 24-28 August 2008, Prague, Czech Republic (Key note Lecture)

49.

Rahman, M. S., Ahmed, M., Chen, X. D. 2008. Freezing-melting (FM) process and concentration. 18^th International Congress of Chemical and Process Engineering (CHISA 2008), 24-28 August 2008, Prague, Czech Republic (poster presentation)

48.

Rahman, M. S. 2008. Preservation, safety and yield technologies, Teleconference Workshop on AgroFresh: Roadmap for Growth, organized by Deloitte Consulting, New York, 10 June 2008 (speaker as expert).

47.

Rahman, M. S., Sablani, S. S., Mothershaw, A., Guizani, N., Bengtsson^, G., Al-Shamsi, Q., Al-Sheibani, H. I., Al-Khuseibi, M. K., Al-Habsi, N. A., Al-Belushi, R. H., Al-Maskri, S.,  Al-Alawi, A., Al-Marhubi, I., Al-Amri, I. S., Al-Riziqi, M. H. 2008. Effect of Drying Methods on Functionality of Garlic Powder, University Day, SQU, Oman, 3-4 May 2008 (speaker).

46.

Rahman, M. S., A-Saidi, S. G., Guizani, N. 2008. Thermal characterization gelatin extracted from fish skin. International Conference on the Economic Importance of Fisheries and their Impact on Public Health, Muscat, 8-10 March 2008.

45.

Guizani, N., Sablani, S. S., Rahman, M. S., Soussi, B., Al-Busaidi. 2007. Moisture isotherms and thermal transitions of king fish muscle. IFT Annual meeting, Chicago, July 28-August 1, 2007.

44.

Rahman, M. S., Al-Waili, H., Guizani, N., Kasapis, S. 2007. Instrumental texture-sensory evaluation of formulated fish sausage. 7^th Pangborn Sensory Science Symposium, Hyatt Regency, Minneapolis, MN, USA, 12-16 August 2007 (poster presenter).

43.

Rahman, M. S., Al-Kharusi, N. S. Z., Kasapis, S., Al-Marhubi, I. M. 2006. Thermal transition of unroasted and roasted date pits obtained using differential scanning calorimetry (DSC). International Conference on Date Palm Production and Processing Technology, Muscat, 9-11 May 2006 (speaker).

42.

Rahman, M. S., Al-Kharusi, N. S. Z., Khan, J. A. 2006. Chemical composition of roasted date pits. International Conference on Date Palm Production and Processing Technology, Muscat, 9-11 May 2006.

41.

Al-Kharousi, L., Rahman, M. S., El-Mardi, O. 2006. Bisir artificial ripening. International Conference on Date Palm Production and Processing Technology, Muscat, 9-11 May 2006.

40.

Rahman, M. S., Ahmed, M., Chen, X. D. 2006. Present status and future prospect of freezing-melting process. Short course on MSF, Middle East Desalination Research Center, Muscat, 17-19 April 2006 (guest lecturer).

39.

Rahman, M. S., Ahmed, M., Chen, X. D. 2006. Freezing-Melting (FM) process and desalination: Review on present status and future prospect. International Conference Economic Incentives and Water Demand Management held in SQU, Muscat, 18-22 March 2006. Proceeding pages: 280-290.

38.

Rahman, M. S. 2005. Use of Differential Scanning Calorimetry (DSC) for measuring structural properties of food. Seminar presented at the University of New South Wales, Sydney, 12 August 2005 (speaker).

37.

Al-Sheibani, H., Al-Rizeiqi, M., Rahman, M. S., Mothershaw, A., Guizani, N. 2005. Assessment of the anti-microbial activity of dried garlic powders produced by different methods of drying. Food Safety Workshop, Ministry of local Municipality, Environmental and Water Resources, Muscat, 2 February, 2005.

36.

Guizani, N., Al-Busaidy, M. A., Al-Rizeiqi, M. H., Al-Belushi, I. M., Rahman, M. S. 2005. The effect of storage temperature on selected quality and safety aspects of Yellofin tuna (Thunnus albacares). International Conference on Postharvest Technology and Quality Management in Arid Tropics held in Sultan Qaboos University, Muscat, Sultanate of Oman, 31 January-2 February 2005 (Proceeding: p 95-97).

35.

Al-Waili, N. S., Rahman, M. S., Sablani, S. S. 2005. Moisture adsorption isotherm of freeze-dried garlic powders. International Conference on Postharvest Technology and Quality Management in Arid Tropics held in Sultan Qaboos University, Muscat, Sultanate of Oman, 31 January-2 February 2005 (Proceeding: p 91-93).

34.

Al-Kharousi, L., Rahman, M. S., El-Mardi, O. 2005. Artificial ripening of mature date: effects of temperature and relative humidity. International Conference on Postharvest Technology and Quality Management in Arid Tropics held in Sultan Qaboos University, Muscat, Sultanate of Oman, 31 January-2 February 2005 (Proceeding: p 84-86).

33.

Rahman, M. S., Al-Sheibani, H. I., Al-Riziqi, M. H., Mothershaw, A., Guizani, N., Bengtsson, G. 2005. Effects of drying methods on the anti-microbial activity of dried garlic powders. International Conference on Postharvest Technology and Quality Management in Arid Tropics held in Sultan Qaboos University, Muscat, Sultanate of Oman, 31 January-2 February 2005 (Proceeding: p 41-43).

32.

Sablani, S. S., Kasapis, S., Rahman, M. S. 2004. Dried food products: evaluating stability criteria, International Workshop and Symposium on Industrial Drying, Mumbai, India, 20-23 December 2004.

31.

Rahman, M. S. 2004. Opportunities to add value to Omani primary produce. Workshop on Strengthening MAF-SQU Collaboration, 20-21 December, 2004, Sultan Qaboos University, Muscat (speaker).

30.

Sablani, S. S., Kasapis, S., Rahman, M. S., Al-Jabri, A., Al-Habsi, N. 2003. Glass transition and water activity concepts for evaluating stability criteria of abalone. 5^th International Food Convention IFCON 2003, 5-8 December, 2003, Mysore, India.

29.

Rahman, M. S. 2003. Food quality- an Overview. Proceedings of Workshop on Food Safety and Quality. Sultan Qaboos University, Muscat, 13-14 December 2003. p. 9-12 (speaker).

28.

Sablani, S. S., Consolacion, F., Rahman, M. S. 2003. Food processing, packaging and properties measurement related facilities. Proceedings of Workshop on Food Safety and Quality. Sultan Qaboos University, Muscat, 13-14 December 2003. p. 13-19.

27.

Al-Haddabi, M., Ahmed, M., Rahman, S. 2003. Potential for using produced water in oil industry for irrigation purposes: likely impacts on soil properties. International Conference on Soil and Groundwater Contamination & Clean-up in Arid Countries, Muscat, Sultanate of Oman, 20-23 January 2003.

26.

Rahman, M. S., Sablani, S. S., Guizani, N., Kasapis, S., Al-Riziki, M., Khan, H., Khan, A. 2002. Structural changes of biological materials during drying: a framework of developing quality fish products. SQU Annual Research Conference, Muscat, May 4, 2002 (speaker).

25.

Sablani, S. S., Rahman, M. S., Kasapis, S., Guizani, N., Al-Belushi, R., Al-Mugheiry, M., Al-Maskari, S. 2002. Enhancement of quality and storage stability of dried abalone using freeze-drying. SQU Annual Research Conference, Muscat, May 4, 2002.

24.

Kasapis, S., Rahman, M. S., Guizani, N., Al-Aamri, M., Al-Marhoobi, I. M. A. 2002. Dates: a fruit of promise for the food industry. SQU Annual Research Conference, Muscat, May 4, 2002.

23.

Rahman, M. S. 2002. Characterizing porous media and knowledge development from data mining. Workshop Modeling in Soil and Groundwater Systems, Sultan Qaboos University, Muscat, January 19-23, 2002 (speaker).

22.

Rahman, M. S. 2002. Demonstration of PoreMaster-60 and Data Mining Software. Workshop Modeling in Soil and Groundwater Systems, Sultan Qaboos University, Muscat, January 19-23, 2002 (speaker).

21.

Rahman, M. S., Hussain, M. A. 2001. Prediction of structural changes in foods by formation of pores during drying: data mining and KDD approach. The second symposium of Model-IT 2001, Palmerston North, New Zealand, 9-13 December 2001 (poster presenter).

20.

Bengtsson, G. B., Rahman, M. S. 2001. Modelling multi-mechanism drying behavior in food. The second symposium of Model-IT 2001, Palmerston North, New Zealand, 9-13 December 2001.

19.

Rahman, M. S., Al-Amri, O., Al-Bulushi, I. M. 2001. Density and pore size distribution of dried tuna produced by different methods of drying. Conference of Food Engineering (CoFE 2001), Reno Hilton, Reno, Nevada, 4-9 November 2001.

18.

Rahman, M. S. 2001. Implementing Hazard Analysis and Critical Control Point (HACCP) in the food industry: approach and strategy. The 2^nd Food Safety Seminar, Crown Plaza Hotel Muscat, Muscat, 17 January 2001 (speaker).

17.

Rahman, M. S. 2001. Water quality management in food industry. Water Quality Management Workshop. College of Agriculture, Sultan Qaboos University, January 13-17, 2001 (speaker).

16.

Rahman, M. S. 2000. Handling and processing of seafood. Presented in the workshop on Hazard Analysis and Critical Control Point (HACCP) organized by the Fisheries and Marines Science Center at Al-Bustan, Muscat, 23 September-4 October, 2000 (speaker).

15.

Rahman, M. S. 2000. Mechanism of pore formation in food during drying. Presented a seminar to the College of Agriculture, SQU, 5 March 2000 (speaker).

14.

Waliuzzaman, A., Fletcher, G., Rahman, M. S., and Perera, C. O. 1999. The microflora changes in fish mince during heat pump dehumidifier drying. Presented at the 10^th World Congress of Food Science and Technology, Sydney, Australia, 3-8 October, 1999.

13.

Perera, C. O., and Rahman, M. S. 1999. Novel drying technologies for sensitive foods and pharmaceutical products. Presented at the 10^th World Congress of Food Science and Technology, Sydney, Australia, 3-8 October, 1999.

12.

O’Neill, M., Melton, L. D., Smith, B. G., Rahman, M. S., and Perera, C. O. 1999. Current methods of cell wall polysaccharide extraction permit excessive degradation of pectic polysaccharides. Presented at the 10^th World Congress, Sydney, 3-8 October, 1999.

11.

Bengtsson, G., Rahman, M. S., Stanley, R., and Perera, C. O. 1998 Effect of specific pretreatment on the drying behaviour of apple rings. New Zealand Institute of Food Science and Technology & The Nutrition Society of New Zealand Conference (Nelson ‘98), Nelson, New Zealand, July 1-3, 1998.

10.

Rahman, M. S., and Perera, C. O. 1998. Potential of foods and bio-active materials drying in modified atmosphere heat pump. New Zealand Institute of Food Science and Technology & The Nutrition Society of New Zealand Conference (Nelson ‘98), Nelson, New Zealand, July 1-3, 1998 (poster presenter).

9.

O’Neill, M. B., Rahman, M. S., Smith, B. G., and Melton, L. D. 1998. Control of oxidative browning in modified atmosphere drying. New Zealand Institute of Food Science and Technology & The Nutrition Society of New Zealand Conference (Nelson ‘98), Nelson, New Zealand, July 1-3, 1998.

8.

Rahman, M. S. 1998. Food properties as a key for food industry. Food Tech Industrial Exhibition, Auckland, New Zealand, 6-8 October, 1998 (speaker).

7.

Rahman, M. S., Arshad, A. and Rahman, S. S. 1996. Characterization of particle deposition in a micro capillary using pressure drop and fractal analysis. CHEMECA ‘96, 30 September - 2 October, 1996, Sydney, Australia.

6.

Rahman, M. S. and Perera, C. O. 1995. Osmotic dehydration: a promising future for the fruit and vegetable processing industries. Paper presented at the joint AIFST/NZIFST conference held in 15-19 May, 1995, Auckland (poster presenter).

5.

Rahman, M. S. 1995. Applications of fractal in food processing and preservation. Paper presented at the joint AIFST/NZIFST conference held in 15-19 May, 1995, Auckland.

4.

Rahman, M. S., Arshad, A. and Rahman, S. S. 1994. Prediction of critical condition for fines migration-a key problem in petroleum production industry, Asia Pacific Oil and Gas Conference, 7-10 November, Melbourne, Australia.

3.

Rahman, M. S. and Rahman, S. S. 1994. Development of acidizing kinetics and its applications to planning and optimization of stimulation jobs for pacoota sandstone reservoir. Asia Pacific Oil and Gas Conference, 7-10 November, Melbourne, Australia.

2.

Husein, M., Rahman, M. S. and Rahman, S. S. 1992. Factors affecting particle bridging in porous media. SPE formation damage symposium, 10-15 May, 1992, Bali, Indonesia.

1.

Rahman, M. S. and Potluri, P. L. 1991. Thermal conductivity prediction of food materials during drying and cooking: a general correlation. Conference of Food Engineering 1991, Chicago, IL, USA.

13.

Hossain, M. Z., Rahman, M. S. Economic values of date-pits. Horizon. Issue 255. 2012, p4.

12.

Rahman, M. S. Postharvest technologies reduce losses and improve quality and supply of fresh produce in Oman. Al Hasaad, May 2010. P. 5-6.

11.

Rahman, M. S. Food Stability beyond water activity and glass transition. Horizon, 20 December 2008. p 5.

10.

Rahman, M. S. 2008. Garlic as a medicinal food. Horizon. 20 May, p 4.

9.

Rahman, M. S. 2008. State diagram of foods. Scirus Topic Pages, http://topics.scirus.com/State_Diagram_of_Foods.html.

8.

Sablani, S. S., Rahman, M. S. 2005. Guest Editorial. Special issue: quality of dried foods and biomaterials. Drying Technology. 23(4): 693.

7.

Rahman, M. S., Al-Kharusi, N. 2004. Date coffee? Potential of date pits: functionality and health benefits. Horizon. 20 October (issue 35): p5.

6.

Sablani, S. S., Rahman, M. S., Al-Habsi, N., Al-Belushi, R., Al-Ruzeiqi, M., Mahgoub, O., Al-Marzouki, A. 2004. Drying of fish and seafood. Poster presentation. CAMS Fisherman’s Day, 13 April, 2004.

5.

Rahman, M. S. 2003. How safe is our food? Establishing standards for food safety. Horizon. 10 November: p4.

4.

Rahman, M. S., Al-Maskri, S., Al-Habsi, N., Al-Belushi, R. 2003. Date processing and quality assessment. Poster presentation. CAMS Farmer’s Day, 2 February 2003.

3.

Rahman, M. S. 2000. All About Food! Emerging food preservation and processing technologies. Mirat Al-J’ama (SQU Magazine). Issue 49: 5-8.

2.

Rahman, M. S. 1998. Editorial. International Journal of Food Properties. 1(1): v-vi.

1.

Perera, C. O., and Rahman, M. S. 1997. Fresh is the best. Food Technology in New Zealand. 32(6): 9-12.

1.

Rahman, M. S. 2011. Application of Alternative Food-Preservation Technologies to Enhanced Food Safety and Stability by Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigagliou, eds. International Journal of Food Properties. 14(6): 1400-1401.

35.

Rahman, M. S., Al-Alawi, A., Guizani, N., Waly, M., Karim, A., Ali, A. 2013. Extraction and structural characterization of gelatin from fish skin. Final Report, SQU Internal Grant (IG/AGR/FOOD/10/02)

34.

Rahman, M. S., Guizani, N., Talukder, F., Fatope, M., Bengtsson, G., Mothershaw, A., Sablani, S., Istiaq, M., Riziqi, M. 2008. Effects of drying methods on functionality of garlic powder. Final Report, SQU Internal Grant (IG/AGR/BIOR/05/01).  

33.

Rahman, M. S., Sablani, S. S., Guizani, N., Al-Jabri, S., Al-Shukeiry, A., Al-Hinai, Al-Mugheiry, M., Al-Belushi, M. 2003. Proceedings of Workshop on Food Safety and Quality. 13-14 December 2003, Sultan Qaboos University, Muscat.

32.

Rahman, M. S., Guizani, N., Khan, H., Sablani, S., Kasapis, S., Khan, J., Al-Ruziqi. 2003. Structural changes of biological materials during drying: a framework of developing quality fish products from raw agricultural materials from Sultanate of Oman. Final report, SQU Internal Grant (IG/AGR/FOOD/00/02).

31.

Rahman, M. S., Ahmed, M., Chen, X. D. 2003. Assessment of the innovative freezing-melting process for desalination of sea water in the Gulf countries. Final Report, Middle East Desalination Research Center, Al Khuwair, Muscat. November 2003. Project No. 98-BS-032A.

30.

Gaafar, O. M., Sablani, S., Rahman, M. S., Haffar, I., Ampratwum, D. B., Al-Marzouki, A. A. S., Al-Kharousi, L. et al. 2002. Effects of processing on the quality of local dried fish sardines and its utilization as animal feed. Progress Report, National Fisheries Fund, Ministry of Agriculture and Fisheries, Muscat. March 2002.

29.

Rahman, M. S., Ahmed, M., Chen, X. D. 2001. Assessment of the innovative freezing-melting process for desalination of sea water in the Gulf countries. Project No. 98-BS-032A. First Progress Report, Middle East Desalination Research Center, Al Khuwair, Muscat. December, 2001.

28.

Shayya, W. H., Ampratwum, D., Rahman, M. S., Sablani, S., Perret, J., and Al-Mula, Y. 2000. BAE Department Self-Evaluation Report. Sultan Qaboos University Report. 70pp.

27.

Rahman, M. S., and Guizani, N. 1999. Report on a visit to the Marine Sciences and Fisheries Centre of Ministry of Agriculture and Fisheries in Al Bustan on October 18, 1999: Exploring the facilities and identifying the potential areas of collaboration. Sultan Qaboos University Report. 14 pp.

26.

Lallu, N.; Osman, S.; Roberts, Y.; Madhikarmy, S.; Wiklund, C.; McLeod, D.; Rahman, S.; Bell, W.; Billing, D.; Burdon, J.  March 1999:  Ready to Eat 1998.  Report to Zespri Int Ltd:  Project No. 115/98.  HortResearch Client Report No. 1999/182, Contract No. 3895, 85pp.

25.

Rahman, M. S., and Lallu, N. 1999. Development of fruit softening models. HortResarch Internal Report.

24.

Rahman, M. S., and Perera, C. O. 1998. Evaluation of the potential for fish smoking by using heat pump drying: Phase 1 Feasibility assessment and recommendations. Report to CJ Exports and Imports Ltd., PO Box 3280, Apia, Samoa.

23.

Rahman, M. S. and Young, H. 1998. Optimization of volatile compounds recovery system from milk powder for GC/MS. HortResearch Internal Report.

22.

Stanley, R.; Rahman, S.; and Perera, C.  1998.  Multi-component Foods – Improved shelf-life Phase 1 Feasibility Assessment and Recommendations.  Report to New Zealand Association of Bakers (Inc.) Contract No. 4034.  HortResearch Client Report No.  #98/166.

21.

Perera, C. O., and Rahman, M. S. 1997. Determination of equilibrium moisture curves of Kava powder. Fresa Export, Tonga, HortRresearch Client Report No. #97/282.

20.

Perera, C. O., and Rahman, M. S. 1997. Improvements in Tongan Vanilla Processing, Report to Friendly Island Marketing Cooperation Ltd (FIMCO), Tonga, HortRresearch Client Report No. #97/212.

19.

Perera C.O. and Rahman, M. S. 1997. Heat pump drying of mandarin segments. Lab report, Horticulture and Food Research Institute, New Zealand.

18.

Perera, C. O., and Rahman, M. S. 1997. Heat pump drying of witch fish, Report to Talaford Sea Products Ltd., Richmond, Nelson, HortResearch Client Report No. #97/84.

17.

Rahman, M. S. 1997. Attending 7th International Congress on Engineering and Food in Brighton 13-17 April 1997, Commonwealth Science Council, England, HortResearch Client Report No. #97/115.

16.

Perera, C. O., and Rahman, M. S. 1997. Confidential report on Echinacea drying, Report to Hewlynn Farms, Napier, HortResearch Client Report No. #97/113.

15.

Perera, C. O. and Rahman, M. S. 1997. Vanilla bean curing and drying using a heat pump dehumidifier. Primary Produce Export Ltd., Nuku’alofa, Tonga, HortResearch Client Report No. #97/42.

14.

Perera, C. O. and Rahman, M. S. 1996. Heat pump drying of pine cones. Report to Carter Holt Harvey Ltd., Rotorua. HortResearch Client Report No. #96/237.

13.

Rahman, M. S. 1995. Glass transition of osmo-air dried fruits and vegetables. HortResearch Client Report No. #96/78.

12.

Rahman, M. S. 1995. Report of the visit to Wattie Frozen Food’s Plant at Christchurch (Preliminary assessment of the plant). HortResearch Client Report No. #95/20.

11.

Rahman, M. S. and Rahman, S. S. 1993. Measurement of permeability by pulse technique for very tight rocks. Centre for Petroleum Engineering, University of New South Wales, Australia.

10.

Rahman, S. S., Rahman, M. M., Le, Q. V., Farag, S., Rahman, M. S. and Lollback, P. 1993. Increase in production rate by removing formation damage in wells in Australian oil and gas fields (PN1481). Energy Research and Development Corporation (ERDC), Australia.

9.

Rahman, M. S. 1991. Thermophysical properties of seafoods. Ph. D thesis, Department of Food Science and Technology, University of New South Wales, Australia.

8.

1987. Design of a methanol gas lamp. Department of Chemical Engineering, BUET, Dhaka.

7.

Rahman, M. S. 1985. Water activity measurement of foods: a review. Department of Food Science, University of Leeds, England.

6.

Rahman, M. S. 1985. Design of an extrusion process. Department of Food Science, University of Leeds, England.

5.

Rahman, M. S. 1985. Study of osmotic and air drying of pineapple. M. Sc. thesis, Department of Food Science, University of Leeds, England.

4.

Rahman, M. S. 1984. Density and viscosity of pineapple juice. Department of Chemical Engineering, BUET, Bangladesh.

3.

Rahman, M. S. 1984. Dehydration of pineapple and characteristics of dried pineapple powder. M. Sc. Thesis, Department of Chemical Engineering, BUET, Bangladesh.

2.

Rahman, M. S. 1983. Development of an experimental set up for vibration mixed reactor. B. Sc.  Eng. thesis. Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka.

1.

Rahman, M. S. 1983. Design of solar refrigeration plant. B. Sc. Eng. design project. Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka.