aynun nahar - Academia.edu (original) (raw)

Papers by aynun nahar

Research paper thumbnail of Extrinsic properties of unsaturated polyester resin-based hybrid composite reinforced with waste-fibers versus waste-fibers and talc: A comparative study

Bangladesh journal of scientific and industrial research, Mar 31, 2024

Research paper thumbnail of Dissemination and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in water and sediment of Buriganga and Dhaleswari rivers of Dhaka, Bangladesh

Research paper thumbnail of Waste newspaper driven activated carbon to remove polycyclic aromatic hydrocarbon from wastewater

Research paper thumbnail of Facile preparation of micro-porous biochar from Bangladeshi sprouted agricultural waste (corncob) via in-house built heating chamber for cationic dye removal

Arabian Journal of Chemistry

Research paper thumbnail of Preparation and characterization of biochar: A case study on textile and food industry sludge management

Case Studies in Chemical and Environmental Engineering

Research paper thumbnail of Spatial distribution, water quality, human health risk assessment, and origin of heavy metals in groundwater and seawater around the ship-breaking area of Bangladesh

Environmental Science and Pollution Research

Research paper thumbnail of Level of pesticides contamination in the major river systems: A review on South Asian countries perspective

Research paper thumbnail of Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrot... more Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrots and Brussels sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels sprout for comparison. Sous-vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and sous-vide carrots, which also showed an increase of redness and colour saturation during storage. ...

Research paper thumbnail of Extrinsic properties of unsaturated polyester resin-based hybrid composite reinforced with waste-fibers versus waste-fibers and talc: A comparative study

Bangladesh journal of scientific and industrial research, Mar 31, 2024

Research paper thumbnail of Dissemination and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in water and sediment of Buriganga and Dhaleswari rivers of Dhaka, Bangladesh

Research paper thumbnail of Waste newspaper driven activated carbon to remove polycyclic aromatic hydrocarbon from wastewater

Research paper thumbnail of Facile preparation of micro-porous biochar from Bangladeshi sprouted agricultural waste (corncob) via in-house built heating chamber for cationic dye removal

Arabian Journal of Chemistry

Research paper thumbnail of Preparation and characterization of biochar: A case study on textile and food industry sludge management

Case Studies in Chemical and Environmental Engineering

Research paper thumbnail of Spatial distribution, water quality, human health risk assessment, and origin of heavy metals in groundwater and seawater around the ship-breaking area of Bangladesh

Environmental Science and Pollution Research

Research paper thumbnail of Level of pesticides contamination in the major river systems: A review on South Asian countries perspective

Research paper thumbnail of Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrot... more Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrots and Brussels sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels sprout for comparison. Sous-vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and sous-vide carrots, which also showed an increase of redness and colour saturation during storage. ...