International Journal

  1. Habiba, M.U., Augustin, M.A., Varela, C., Morris, H., Rahman, M.M. & Bozkurt, H. (2025). Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development. Comprehensive Reviews in Food Science and Food Safety, 24: e70236. https://doi.org/10.1111/1541-4337.70236
  2. Habiba, M. U., Hoque, S. A. M., Uddin, M., Esha, K. A.J., Seema, S. Z., Al-Noman, K. M., Tamanna, S. N., Akhtar, S., Salam, M. A., Selim, A. S. M. & Rahman, M. M. (2025). Effect of Short Duration Heat Stress on the Physiological and Production Parameters of Holstein-Friesian Crossbred Dairy Cows in Bangladesh. Climate, 13(1), 18. https://doi.org/10.3390/cli13010018
  3. Jahan, I., Noman, K., Ahmed, S., Habiba, M. U., Hoque, S., Selim, A., & Rahman, M. (2024). Assessment of aluminium level in commercial pasteurized and UHT milk in Bangladesh and their potential health risks. Journal of Advanced Biotechnology and Experimental Therapeutics, 8(1), 105–115. https://doi.org/10.5455/jabet.2025.09
  4. Habiba, M. U., Hoque, M. N., Ahmed, S., Islam, T., Deb, G. K. & Rahman, M. M. (2024). Draft genome sequence of Leuconostoc falkenbergense isolated from naturally fermented buffalo milk curd. Microbiology Resource Announcements, 13(5). https://doi.org/10.1128/mra.00148-24
  5. Habiba, M. U., Hoque, M. N., Ahmed, S., Islam, M. T., Deb, G. K. & Rahman, M. M. (2024). Genomic insights into antibiotic resistance genes in Leuconostoc citreum strains isolated from artisanal buffalo milk curd in Bangladesh through whole-genome sequencing. Microbiology Resource Announcements, 13(3). https://doi.org/10.1128/mra.01289-23
  6. Hossain, M. D., Salam, M. A., Ahmed, M. S., Habiba, M. U., Akhtar, S., Islam, M. M., Hoque, S. M. A., Abu, A. S. M. & Rahman, M. M. (2022). Relationship of Meteorological Data with Heat Stress Effect on Dairy Cows of Smallholder Farmers. Sustainability, 15(1), 85–85. https://doi.org/10.3390/su15010085
  7. Ahmed, S., Habiba, M. U., Hossain, Md. D., Hoque, S. A. M. & Rahman, M. M. (2022). Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature. Journal of Food Science and Technology, 60(1), 243–251. https://doi.org/10.1007/s13197-022-05609-8