Rchr
J-GLOBAL ID：201401015063490208
Update date: Sep. 04, 2022
Hossen Md Sharif
Hossen Md Sharif
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Research field (2)：
Nanobioscience
, Food sciences
Research keywords (6)：
Milling
, Sensory
, Food quality
, Mycotoxin
, Starch
, Food
MISC (20)：
HOSSEN MD.SHARIF, SOTOME ITARU, NANAYAMA KAZUKO, OKADOME HIROSHI. Changes on Hydration Properties of Submicron Sized Rice Flour Produced by Wet Media Milling. 日本作物学会講演会要旨集. 2014. 238th. 52
HOSSEN MD. SHARIF, SOTOME ITARU, NANAYAMA KAZUKO, OKADOME HIROSHI. Submicron Scale Pulverization of Rice by Media Milling and Enzymatic Digestibility of the Flour. 日本食品工学会年次大会講演要旨集. 2014. 15th. 53
Yazhi Zheng, Sharif Md. Hossen, Yuki Sago, Megumi Yoshida, Hiroyuki Nakagawa, Hitoshi Nagashima, Hiroshi Okadome, Takashi Nakajima, Masayo Kushiro. Effect of milling on the content of deoxynivalenol, nivalenol, and zearalenone in Japanese wheat. FOOD CONTROL. 2014. 40. 193-197
SHARIF Hossen MD, SOTOME Itaru, MIURA Nobuyuki, NANAYAMA Kazuko, OKADOME Hiroshi. Study of cooking and processing properties of rice flours obtained by micro/nano-scale grinding. 2013. 82. 290-291
SHARIF HOSSEN MD, ITARU SOTOME, MIURA NOBUYUKI, MIURA NOBUYUKI, KAZUKO NANAYAMA, HIROSHI OKADOME. Study of cooking and processing properties of rice flours obtained by micro/nano-scale grinding. 日本作物学会講演会要旨・資料集. 2013. 236th. 290-291
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Education (1)：
2008 - 2011 University of Tsukuba Life and Environmental Science Appropriate Technology and Sciences for Sustainable Development
Professional career (1)：
PhD (University of Tsukuba)
Work history (3)：
2011/04 - 現在 National Food Research Institute Food Engineering Contract Researcher
2008/06 - 2011/03 National Food Research Institute Food Engineering Research Assistant
National Agriculture and Food Research Organization,National Food Research Institute Food Engineering Contract researcher
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