Effect of virgin coconut oil on properties of surimi gel

Por Gani, Asir, Benjakul, Soottawat, Nuthong, Pornpot
Publicado no J Food Sci Technol (2017)

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness

Por Maqsood, Sajid, Manheem, Kusaimah, Gani, Asir, Abushelaibi, Aisha
Publicado no J Food Sci Technol (2018)

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Por Ahmad, Mudasir, Baba, Waqas N., A.Wani, Touseef, Gani, Asir, Gani, Adil, Shah, Umar, Wani, S. M., Masoodi, F. A.
Publicado no J Food Sci Technol (2015)

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Por Jan, Ulfat, Gani, Adil, Ahmad, Mudasir, Shah, Umar, Baba, Waqas N., Masoodi, F. A., Maqsood, Sajid, Gani, Asir, Wani, Idress Ahmed, Wani, S. M.
Publicado no J Food Sci Technol (2015)

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Por Gani, Adil, Broadway, A. A., Masoodi, Farooq Ahmad, Wani, Ali Abas, Maqsood, Sajid, Ashwar, Bilal Ahmad, Shah, Asima, Rather, Sajad Ahmad, Gani, Asir
Publicado no J Food Sci Technol (2015)

Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

Por Muzaffar, Sabeera, Ahmad, Mudasir, Wani, S. M., Gani, Adil, Baba, Waqas N., Shah, Umar, Khan, Asma Ashraf, Masoodi, F. A., Gani, Asir, Wani, Touseef Ahmed
Publicado no J Food Sci Technol (2016)