Free University of Bolzano, Italy

Ghent University and Catholic University of Leuven, Belgium

Bangladesh Agricultural University, Mymensingh, Bangladesh

Bangladesh Agricultural University, Mymensingh, Bangladesh

August 23, 2022 to Present

September 01, 2022 to Present

September 01, 2011 to Present

September 01, 2011 to Present

May 14, 2008 to Present

July 30, 2007 to Present

Md Shahriar Alam, Md Abdul Wazed, S. M. Kamrul Hasan, Maruf Ahmed, Md Sultanul Alam, Md Sazzat Hossain Sarker (2024). Quality aspects of paddy grain and seed dried in HSTU mobile grain and seed dryer integrated with a dual heating system. Heliyon 10, e40835. https://doi.org/10.1016/j.heliyon.2024.e40835 Elsevier.

Md. Rakibul Islam, and S. M. Kamrul Hasan* (2024). Bael (Aegle marmelos) fruit-based effervescent tablet formulations: Impact on physicochemical properties, bioactive compounds, and sensory attributes. Heliyon 10, e40544. https://doi.org/10.1016/j.heliyon.2024.e40544. Elsevier.

Most Jesmin Akhter, Sumaia Akhter, Shanta Islam, Md. Sazzat Hossain Sarker, and S. M. Kamrul Hasan* (2024). Varietal Influence on Bioactive Compounds and Antioxidant Activity in Chilies During Development Stages. Heliyon 10, e37406. https://doi.org/10.1016/j.heliyon.2024.e37406. Elsevier.

Alamgir Hossain, Md. Akhtaruzzaman, Md. Hasan Tarek Mondal, Md. Rakibul Islam, Joysree Roy, S. M. Kamrul Hasan* & Md. Sazzat Hossain Sarker (2024). Development and performance evaluation of a refrigerated storage structure for preserving fresh fruits and vegetables. Discov Food 4, 76. https://doi.org/10.1007/s44187-024-00156-x

Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, Md. Raihan kabir, S. M. Kamrul Hasan* (2024). Fortification of bread with mango peel and pulp as a source of bioactive compounds: a comparison with plain bread. Food Chemistry Advances, 5, 100783. https://doi.org/10.1016/j.focha.2024.100783. 

S. M. Kamrul Hasan*, Md. Rakibul Islam, Md. Raihan Kabir, Md. Mahfuzar Rahman, Md. Rafikul Islum, Maisha Mahrukh Esha (2024). Exploring the Nutraceutical Potential: Evaluating the Nutritional and Bioactive Functions of Five Pomelo Fruit Varieties in Bangladesh. Heliyon 10, e31786. https://doi.org/10.1016/j.heliyon.2024.e31786.

Md. Emrul Ahsan Plabon, Md. Hasan Tarek Mondal, Md. Rakibul Islam, S.M. Kamrul Hasan, Md. Sazzat Hossain Sarker, Md. Akhtaruzzaman (2024). Comprehensive assessment of drying performance, physical characteristics, bioactive compounds, and antioxidant capacity of mallow (Malva verticillata) vegetables: a comparative study of a modified tray dryer and conventional drying methods. Applied Food Research 4, 100423. https://doi.org/10.1016/j.afres.2024.100423.

Ishmam Haque Sachcha, Kushal Paddar, Minhajul Matin Minar, Latifur Rahman, S. M. Kamrul Hasan, Md Aktaruzzaman, Mir Tuhin Billah, Sabina Yasmin (2024). Development of eco-friendly biofilms by utilizing microcrystalline cellulose extract from banana pseudo-stem. Heliyon 10, e29070. https://doi.org/10.1016/j.heliyon.2024.e29070. 

Md. Mokhlisur Rahman, S.M. Kamrul Hasan*, Shampa Sarkar, Md. Arman Islam Ashik, Md. Al Mamun Somrat, Araf Ibn Asad (2024). Effect of formulation on physiochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp. Applied Food Research 4(1), 100406. https://doi.org/10.1016/j.afres.2024.100406.

Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, Md. Raihan kabir, Khursheda Jahan Khushe, S. M. Kamrul Hasan* (2024). Trends and challenges of fruit by-products utilization: Insights into safety, sensory, and benefits of the use for the development of innovative healthy food - A review. Bioresources and Bioprocessing 11, 10 (2024). https://doi.org/10.1186/s40643-023-00722-8. 

Md. Raihan Kabir, S. M. Kamrul Hasan *, Md. Rakibul Islam, Maruf Ahmed (2024). Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds. Heliyon 10, e24061.

Md. Shahriar Alam, Md. Sazzat Hossain Sarker, S. M. Kamrul Hasan, Maruf Ahmed, & Md. Abdul Wazed, (2023). Comparison on drying characteristics, efficiency, unit drying cost and quality of maize dried by a novel multi-crop mobile dryer, existing industrial dryer and sun drying method. Journal of Agriculture and Food Research, 100804. https://doi.org/10.1016/j.jafr.2023.100804

Md. Rakibul Islam, Md. Mehedi Hasan Biswas, Md. Kamrul Hasan Esham, Polash Roy, Md. Rana khan, S. M. Kamrul Hasan* (2023). Jackfruit (Artocarpus heterophyllus) by-products a novel source of pectin: Studies on physicochemical characterization and its application in soup formulation as a thickener. Food Chemistry Advances: 100273. https://doi.org/10.1016/j.focha.2023.100273. Elsevier.

Rakibul Islam, Mostafa Kamal, Raihan Kabir, Mehedi Hasan, Ahmed Redwan Haque, and S M Kamrul Hasan* (2023). Phenolic compounds and antioxidants activity of banana peel extracts: Testing and optimization of enzyme-assisted conditions. Measurement: Food: 100085. https://doi.org/10.1016/j.meafoo.2023.100085. Elsevier.

Md. Iftekhar Kabir, Towkir Ahmed Ove, Md. Murtuza Kamal, Safayetul Karim, S. M. Kamrul Hasan, Md. Raihanul Haque, Most. Jesmin Akhter, "Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)", Journal of Food Quality, vol. 2022, Article ID 2530533, 11 pages, 2022. Hindawi.

Sumaia Akhter, Mubarak Ahmad Khan, Shobuz Mahmud, Suchi Parvin Biki, Md.Shamsuzzoha, S. M. Kamrul Hasan, MarufAhmed (2022). Biosynthesis and characterization of bacterial nanocellulose and polyhydroxyalkanoate films using bacterial strains isolated from fermented coconut water. Process Biochemistry, Volume 122, Part 1, November 2022, Pages 214-223.  Elsevier B.V.

S M Kamrul Hasan*, Rakibul Islam, Mehedi Hasan, Sazzat Hossain Sarker, and Mehedi Hasan Biswas. (2022) . "Effect of Alginate Edible Coatings Enriched with Black Cumin Extract for Improving Postharvest Quality Characteristics of Guava (Psidium guajava L.) Fruit." Food and Bioprocess Technology : 1-15. Springer Nature.

S M Kamrul Hasan*, Md Rayhan Kabir, Md Raihan Kabir, Md Rakibul Islam, Most Jesmin Akhter, and Joeyrea Yasmin Moury. (2022) . "Proximate composition, minerals, phytochemicals, and functional activities of jujube fruits grown in Bangladesh." Journal of Agriculture and Food Research 8 : 100302.  Elsevier B.V.

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* (2023). Effect of Freeze Drying on Physicochemical properties and Bioactive compounds on dried Papaya Fruit Puree. Annual Research Review Workshop, Hajee Mohammad Danesh Science and Technology University, Bangladesh, 22th - 26th Feb 2023.

Md. Rakibul Islam, Md. Raihan Kabir, Md. Mehedi Hasan, Ahmed Redwan Haque, S. M. Kamrul Hasan* (2023). Extraction of bioactive compounds from fruit byproducts through enzyme-assisted extraction technique. BSBMB -SABC - OMC International Conference 2023 On Molecules of Life for Sustainability, Scientific Sessions: Nabab Nawab Ali Chowdhury Senate Bhaban, University of Dhaka, Dhaka, Bangladesh, 4th - 5th Feb 2023.

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: Korean International Cooperation Agency (KOICA), Bangladesh

Position: Co-worker of KOICA volunteer

Description: This project is designed to provide advanced knowledge and quality education through the improvement of teaching and learning facilities for undergraduate and postgraduate students (MS and PhD) in the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

Funded by: BANBEIS, GARE, Ministry of Education< Bangladesh

Position: Principal Investigator

Description: The main goal of this project is to develop healthy food products such as fruit juice, coconut water and soft drinks incorporating health promoting natural bioactive compounds from local fruits through HPP technique to enhance nutritional security in Bangladesh.

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