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Adnan Amjad

Researcher at Bahauddin Zakariya University

Publications -  37
Citations -  298

Adnan Amjad is an academic researcher from Bahauddin Zakariya University. The author has contributed to research in topics: Chemistry & Epoxy. The author has an hindex of 5, co-authored 24 publications receiving 103 citations. Previous affiliations of Adnan Amjad include Universiti Sains Malaysia.

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Environmental benign natural fibre reinforced thermoplastic composites: A review

TL;DR: In this article, the authors present a comprehensive state of the art in natural fibres properties; mainly plant fibres, and their use as composite reinforcement followed by the textile technologies used to fabricate the engineered architectures.
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Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

TL;DR: Analysis of the obtained data showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving it as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.
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Effect of comingling techniques on mechanical properties of natural fibre reinforced cross-ply thermoplastic composites

TL;DR: In this paper, the effect of the comingling technique on the tensile, flexural and impact properties of composites is explained in a simplified methodology to develop the comingled fabrics and the effects of comingling on the mechanical properties are discussed.
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Effect of Fibre Surface Treatment and Nanofiller Addition on the Mechanical Properties of Flax/PLA Fibre Reinforced Epoxy Hybrid Nanocomposite.

TL;DR: In this paper, the combined effect of fiber surface treatment with Alumina (Al2O3) and Magnesia (MgO) nanofillers on the mechanical behavior of biotex flax/PLA fiber reinforced epoxy hybrid nanocomposites was examined.
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Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

TL;DR: In this paper, the authors evaluated potato tubers stored at 3°C and 7°C for low sugar and invertase activity with exploration of best frying color with the aim of finding the best potato chips color.