538 results on '"Ghafoor, Kashif"'
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2. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
3. Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils
4. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour
5. Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations
6. Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
7. Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
8. Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils
9. Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM)
10. The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant
11. Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
12. Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction
13. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits
14. Total phenolic content and antioxidant activity of date palm (Phoenix dactylifera L.) seed extracts using soxhlet method
15. Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations
16. An overview of the potential applications based on HPP mechanism
17. Contributors
18. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts
19. The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils
20. Distribution of heavy metal and macroelements of Indian and imported cigarette brands in Turkey
21. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
22. The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves
23. Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging
24. Microencapsulation of fish oil using supercritical antisolvent process
25. Rapid investigation of α-glucosidase inhibitory activity of Phaleria macrocarpa extracts using FTIR-ATR based fingerprinting
26. Valorization of Olive Oil and Oilseed By-Products through Green Extraction Techniques
27. Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products
28. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
29. The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
30. Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils
31. Effect of drying methods on nutritional quality of young shoots and leaves of two Moringa species as non-conventional fodders
32. Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage
33. Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt
34. The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
35. Clinacanthus nutans: A review of the medicinal uses, pharmacology and phytochemistry
36. Ultrasound-assisted process for optimal recovery of phenolic compounds from watermelon (Citrullus lanatus) seed and peel
37. Antioxidant activity, fatty acid composition, phenolic compounds and mineral contents of stem, leave and fruits of two morphs of wild myrtle plants
38. Mango (Mangifera indica L.) by-products and their valuable components: A review
39. Effects of Functional Edible Coatings and Storage on Bioactive Compounds, Antioxidant Properties and Sugars in Barhi Dates
40. Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
41. Innovative and Green Extraction Techniques for the Optimal Recovery of Phytochemicals from Saudi Date Fruit Flesh
42. Bioactive Compounds and Extraction Techniques
43. Effect of partial replacement of alfalfa hay with Moringa species leaves on milk yield and composition of Najdi ewes
44. The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
45. Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice
46. Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage
47. Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO2 Techniques
48. The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms
49. Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients
50. Bacterial inactivation in water, DNA strand breaking, and membrane damage induced by ultraviolet-assisted titanium dioxide photocatalysis
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