Free University of Bolzano, Italy

Ghent University and Catholic University of Leuven, Belgium

Bangladesh Agricultural University, Mymensingh, Bangladesh

Bangladesh Agricultural University, Mymensingh, Bangladesh

September 01, 2011 to Present

September 01, 2011 to Present

May 14, 2008 to Present

July 30, 2007 to Present

Md. Raihan Kabir, Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, S. M. Kamrul Hasan* (2021). Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties. Journal of Food Processing and Preservation, 45 (3), e15191. Wiley Online Library.

Md. Rakibul Islam, Ahmed Redwan Haque, Md. Raihan Kabir, Md. Mehedi Hasan, Khursheda Jahan Khushe, S. M. Kamrul Hasan* (2021). Fruit by-products: The potential natural sources of antioxidants and α-glucosidase inhibitors. Journal of Food Science and Technology, 58, pages1715–1726. Springer.

Mohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, S. M. Kamrul Hasan, Matteo Scampicchio (2020). Clarification of apple juices with vegetable proteins monitored by multiple light scattering. Journal of Food Science, 85(2), 316-323. Wiley. https://doi.org/10.1111/1750-3841.14984

S. M. Kamrul Hasan, Giovanna Ferrentino, Matteo Scampicchio (2020). Nanoemulsion as advanced edible coatings to preserve the quality of fresh-cut fruits and vegetables: a review. International Journal of Food Science and Technology, 55, 1-10. Wiley. https://doi.org/10.1111/ijfs.14273

S. M. Kamrul Hasan, Matteo Scampicchio, Giovanna Ferrentino, Mosibo Ornella Kongi, Lee D. Hansen (2019). Thermodynamics and Kinetics of the Fenton Reaction in Foods. Thermochimica Acta, 682, Elsevier. https://doi.org/10.1016/j.tca.2019.178420.

S. M. Kamrul Hasan, Mohammad Asaduzzaman, Vakare Merkyte, Ksenia Morozova, Matteo Scampicchio (2018). Simultaneous Kinetic and Thermodynamic-Based Assay to Determine the Hydrogen Peroxide (H2O2) Scavenging Activity of Berry Extracts by Using Reaction Calorimetry. Food Analytical Methods. Springer. https://doi.org/10.1007/s12161-017-1014-z

M. S. H. Sarker, S. M. Kamrul Hasan, M. Nordin Ibrahim, N. Ab Aziz, Mohd. Salleh Punan (2017). Mechanical property and quality aspects of rice dried in industrial dryers. Journal of Food Science and Technology, 54(12), 4129-4134. Springer. https://doi.org/10.1007/s13197-017-2856-5

S. M. Kamrul Hasan, Lara Manzocco, Ksenia Morozova, Maria Cristina Nicoli, Matteo Scampicchio (2017). Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry. Thermochemica Acta, 649, 63-68. Elsevier. DOI: http://dx.doi.org/10.1016/j.tca.2017.01.008

S. M. Kamrul Hasan, Alberto Schiraldi, Maria Stella Cosio, and Matteo Scampicchio (2016). Food and Ascorbic Scavengers of Hydrogen Peroxide: a Reaction Calorimetry Investigation. Journal of thermal analysis and calorimetry, 125 (2), 729–737. Springer. DOI: 10.1007/s10973-015-5170-3.

Mohammad Atikur Rahman, Mohammad Aslam Ali, S. M. Kamrul Hasan, Manobendro Sarker. Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit. International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 669-675. Science PG. doi: 10.11648/j.ijnfs.20150406.21

S. M. Kamrul Hasan, and B. Nicolai (2014). Quality of pears with permeability of Bio-FreshTM edible coatings. African Journal of Food Science, 8(8), 410 -418. Academicjournal. DOI:10.5897/AJFS2014.1172

M. Asaduzzaman, M. E. Haque, J. Rahman, S. M. Kamrul Hasan, M. A. Ali and M. S. Akter and M Ahmed (2013). Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh. African Journal of Food Science. Vol. 7(8) pp. 198-203. Academicjournals. DOI: 10.5897/AJFS2013.1001.

S. M. Kamrul Hasan, M. S. H. Sarker, and B. Nicolaϊ (2013). The effect of Bio-FreshTM edible coatings on shelf life and quality of pears. International Journal of Agricultural Science Research, Vol. 2(3), pp. 074-082. Academicresearchjournals.

M.S.H Sarker, S. M. Kamrul Hasan, M.G. Aziz, M.T. Islam, S.M.R. Azam, S. Roy, and M.N. Ibrahim (2012). Effect of processing treatments on nutritional quality and shelf life of green chili (Capsicum annuum L.) powder. Pertanika Journal of Tropical Agricultural Science (JTAS)-35 (4): pp. 855-864. Universiti Putra Malaysia. www.cabdirect.org/cabdirect/abstract/20123405526

M.A. Ali, S. M. Kamrul Hasan, M.S. Mahomud and M.A. Sayed (2012). Processing and Storage of Instant Cooked Rice. Bangladesh Research Publication Journal, 7(3): pp. 300-305

S. M. Kamrul Hasan, M.A. Hossain, M.J. Hossen, J. Roy and M.S.H. Sarker (2010): Preparation of biscuit from jackfruit seed flour blended with wheat flour. The Agriculturist: A scientific Journal of Krishi foundation. ISSN: 1729 – 5211. Vol. 8, No. 1, pp. 10-18.

M. A. Ali, S. M. Kamrul Hasan and M.N. Islam (2008): Study on the period of acceptability of cooked rice. Journal of Bangladesh Agricultural University. Vol.6, No. 2, pp. 401-408

S. M. Kamrul Hasan, Alberto Schiraldi and Matteo Schampicchio. Calibration-Free Reaction Calorimetry for Monitoring Food Reaction. XX workshop on the developments in the Italian PhD research on food science Technology and biotechnology, September 23rd-25th, 2015, Perugia, Italy

S. M. Kamrul Hasan, Alberto Schiraldi, Maria Stella Cosio and Matteo Schampicchio. Food and Ascorbic Scavengers of H2O2: a Reaction Calorimetry Investigation. 12th Mediterranean Conference on Calorimetry and Thermal Analysis. June 17th -19th 2015 in University of Girona, Spain

S. M. Kamrul Hasan and Matteo Schampicchio. Antioxidant capacity of food bioactives by reaction calorimetry. XIX workshop on the developments in the Italian PhD research on food science Technology and biotechnology. September 24th-26th, 2014, Bari, Italy

Marco Mason, S. M. Kamrul Hasan, Lara Manzocco, Tanja Mimmo, Stefano Cesco, Alexandra Ignat, Maria Cristina Nicoli and Matteo Scampicchio. Comparison of dipping treatments and pulsed light on fresh cut apples by microcalorimetry. The XLIII Annual Meeting of the European Society for New Methods in Agricultural Research 3rd- 6th September 2014, Free University of Bolzano, Bolzano, Italy

Funded by: UNIBZ, Italy

Funded by: UNIBZ, Italy

Funded by: AICAT, Italy

Funded by: UNIBZ, Italy

Funded by: VLIR-UOS, Flanders, Belgium

Funded by: Bangladesh Academy of Sciences and United States Department of Agriculture jointly

Position: Principal Investigator

Description: The goal of the project is to identify various routes by which the value of underutilized fruits and vegetables will be increased.

Funded by: University Grants Commission Bangladesh

Position: Principal Investigator

Description: The overall purpose of the project is to develop new edible coatings system incorporating natural functional ingredients (i.e. antioxidants, antimicrobials, texture enhancer, etc.) from plant matrix and its utilization on fresh fruits and vegetables to improve their quality, safety and shelf life in postharvest chain.

Funded by: IRT, HSTU

Position: Principal Investigator

Description: The aim of this project is to develop biodegradable plastics for food packaging using starch-based polymers. Corn starch and potato starch will be used to obtained starch-based biopolymers.

Funded by: BANBEIS, Ministry of Education, Government of Bangladesh

Position: Principal Investigator

Description: This work aims at valorizing fruit-waste by transforming it into highly stable and functional ingredients with antioxidant activity. Project Keywords: Fruits by-products, Encapsulation, Antioxidants, Nutraceuticals, Extrusion

URL: https://www.linkedin.com/in/s-m-kamrul-hasan-b1a8a324/

URL: https://hstu.academia.edu/KamrulHasan

URL: https://www.researchgate.net/profile/S_M_Kamrul_Hasan3

URL: https://scholar.google.it/citations?user=3ilPdFsAAAAJ&hl=en

URL: https://www.facebook.com/kamrul.hasan.167189