Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil

由 Özcan, Mehmet Musa, AL Juhaimi, Fahad
發表在 J Food Sci Technol (2013)

The effect of boiling on qualitative properties of grape juice produced by the traditional method

由 Özcan, Mehmet Musa, Alpar, Şerife, AL Juhaimi, Fahad
發表在 J Food Sci Technol (2014)

The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils

由 Al Juhaimi, Fahad, Özcan, Mehmet Musa, Uslu, Nurhan, Ghafoor, Kashif
發表在 J Food Sci Technol (2017)

Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

由 Al Juhaimi, Fahad, Özcan, Mehmet Musa, Ghafoor, Kashif, Babiker, Elfadıl E., Hussain, Shahzad
發表在 J Food Sci Technol (2018)

Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction

由 Özcan, Mehmet Musa, Al Juhaimi, Fahad, Ghafoor, Kashif, Babiker, Elfadıl E., Özcan, Mustafa Mete
發表在 J Food Sci Technol (2019)

Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues

由 Taylor, Jordan, Ahmed, Isam A. Mohamed, Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din A.
發表在 Foods (2020)

The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

由 Özcan, Mehmet Musa, Fındık, Selin, AlJuhaimi, Fahad, Ghafoor, Kashif, Babiker, ElFadıl E., Adiamo, Oladipupu Q.
發表在 J Food Sci Technol (2019)

Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

由 Özcan, Mehmet Musa, Al Juhaimi, Fahad, Ahmed, Isam A. Mohamed, Uslu, Nurhan, Babiker, Elfadil E., Ghafoor, Kashif
發表在 J Food Sci Technol (2019)

Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts

由 Symes, Abbey, Shavandi, Amin, Zhang, Hongxia, Mohamed Ahmed, Isam A., Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din Ahmed
發表在 Antioxidants (Basel) (2018)

The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

由 Al Juhaimi, Fahad, Özcan, Mehmet Musa, Uslu, Nurhan, Ghafoor, Kashif, Babiker, Elfadıl E., Adiamo, Oladipupu Q., Alsawmahi, Omer N.
發表在 J Food Sci Technol (2018)

Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

由 Özcan, Mehmet Musa, Ghafoor, Kashif, Al Juhaimi, Fahad, Uslu, Nurhan, Babiker, Elfadıl E., Mohamed Ahmed, Isam A., Almusallam, Ibrahim A.
發表在 J Food Sci Technol (2020)

Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

由 Al-juhaimi, Fahad, Ghafoor, Kashif, Özcan, Mehmet Musa, Jahurul, M. H. A., Babiker, Elfadil E., Jinap, S., Sahena, F., Sharifudin, M. S., Zaidul, I. S. M.
發表在 J Food Sci Technol (2018)

Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage

由 Al-Juhaimi, Fahad Y., Shahzad, Syed A., Ahmed, Ali S., Adiamo, Oladipupo Q., Mohamed Ahmed, Isam A., Alsawmahi, Omer N., Ghafoor, Kashif, Babiker, Elfadil E.
發表在 J Food Sci Technol (2018)

Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time

由 Mungure, Tanyaradzwa E., Birch, E. John, Ponnampalam, Eric N., Stewart, Ian, Ahmed, Isam A. Mohamed, Al-Juhaimi, Fahad Y., Bekhit, Alaa El-Din A.
發表在 Foods (2020)

Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents

由 Özcan, Mehmet Musa, Al Juhaimi, Fahad, Uslu, Nurhan, Ahmed, Isam A. Mohamed, Babiker, Elfadıl E., Osman, Magdi A., Gassem, Mustafa A., Alqah, Hesham A. S., Ghafoor, Kashif
發表在 J Food Sci Technol (2020)

The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties

由 Babiker, Elfadil E., Al-Juhaimi, Fahad Y., Alqah, Hesham A., Adisa, Abdulraheem R., Adiamo, Oladipupo Q., Mohamed Ahmed, Isam A., Alsawmahi, Omer N., Ghafoor, Kashif, Ozcan, Mehmet M.
發表在 J Food Sci Technol (2019)

Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM)

由 Mohamed Ahmed, Isam A., Al-Juhaimi, Fahad, Adisa, Abdulraheem R., Adiamo, Oladipupo Q., Babiker, Elfadil E., Osman, Magdi A., Gassem, Mustafa A., Ghafoor, Kashif, Alqah, Hesham A. S., Elkareem, Mohammed A.
發表在 J Food Sci Technol (2020)

Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging

由 Alsawmahi, Omer N., Al-Juhaimi, Fahad Y., Alhamdan, Abdullah M., Ghafoor, Kashif, Mohamed Ahmed, Isam A., Hassan, Bakri H., Ehmed, Kheled A., Abdelkarim, Diaeldin, Younis, Mahmoud, Alashmawe, Nasser, Adiamo, Oladipupo Q.
發表在 J Food Sci Technol (2018)