Dr. rer. nat. Md Majharul Islam Babor
Scientific Researcher
Department: Data Science in Bioeconomy
Telefon: +49 331 5699-918
E-Mail: MBabor@atb-potsdam.de
Online:
Research program
Projects
Publications
- Munyendo, L.; Schuster, K.; Armbruster, W.; Babor, M.; Njoroge, D.; Zhang, Y.; von Wrochem, A.; Schaum, A.; Hitzmann, B. (2025): Monitoring a Coffee Roasting Process Based on Near-Infrared and Raman Spectroscopy Coupled With Chemometrics. Journal of Chemometrics. (1): p. 1-14. Online: https://doi.org/10.1002/cem.3638
- Babor, M.; Liu, S.; Arefi, A.; Olszewska-Widdrat, A.; Sturm, B.; Venus, J.; Höhne, M. (2025): Interpretable Domain Adaptation Enables Robust Lactic Acid Fermentation onitoring from Waste. SSRN. : p. 1-20. Online: http://dx.doi.org/10.2139/ssrn.5012080
- Arefi, A.; Vilas, C.; Delele, M.; Först, P.; Gruber, S.; Kaveh, M.; Khoshnam, F.; Hashim, N.; Ali, M.; Zohrabi, S.; Tayyab, M.; Parmar, A.; Aradwad, P.; Ndisya, J.; Amjad, W.; Babor, M.; Mahn, A.; Sturm, B. (2025): Convergence of Digital Twins and food drying technology: How to bring the next generation of dryers to life!?. Journal of Food Engineering. (February 2026): p. 112770. Online: https://doi.org/10.1016/j.jfoodeng.2025.112770
- Arefi, A.; Sturm, B.; Babor, M.; Horf, M.; Hoffmann, T.; Höhne, M.; Friedrich, K.; Schroedter, L.; Venus, J.; Olszewska-Widdrat, A. (2024): Digital model of biochemical reactions in lactic acid bacterial fermentation of simple glucose and biowaste substrates. Heliyon. (19): p. 38791. Online: https://doi.org/10.1016/j.heliyon.2024.e38791
- Olszewska-Widdrat, A.; Babor, M.; Höhne, M.; Alexandri, M.; López Gómez, J.; Venus, J. (2024): A mathematical model-based evaluation of yeast extract’s effects on microbial growth and substrate consumption for lactic acid production by Bacillus coagulans. Process Biochemistry. (November): p. 304-315. Online: https://doi.org/10.1016/j.procbio.2024.07.017
- Munyendo, L.; Babor, M.; Zhang, Y.; Hitzmann, B. (2023): Chemometrics using near-infrared spectra for the quantification of robusta coffee and chicory added as adulterants in roasted arabica coffee. Journal of Food Measurement and Characterization. : p. 1-14. Online: https://doi.org/10.1007/s11694-023-02188-w