Zobrazeno 1 - 10 of 43 pro vyhledávání: '"Doosh, K. S."'
1
Akademický článek
Study of the Physiochemical and Sensory Properties of Therapeutic Low-Cholesterol Yoghurt Fortified with Zinc Nanoparticles.
Autor: Radi, U. M. Abbas, Doosh, K. S.
Publikováno v: IOP Conference Series: Earth & Environmental Science; Sep2023, Vol. 1262 Issue 1, p1-15, 15p
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2
Akademický článek
STUDY OF THE PHYSOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF YOGHURT FORTIFIED WITH MICROENCAPSULATION IRON.
Autor: Sadiq, I. H.1 israa0934@gmail.com, Doosh, K. S.2 oum_zain@yahoo.com
Publikováno v: Iraqi Journal of Agricultural Sciences. 2019, Vol. 50 Issue 5, p1345-1355. 11p.
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3
Akademický článek
Utilization of roasted barley (Hordeum vulgare) and oat (Avena sativa) for the development of functional yogurt with special reference to storage stability.
Autor: Saeed, Sania1 (AUTHOR), Ikram, Ali1 (AUTHOR) Ali.ikram@uifst.uol.edu.pk, Arshad, Muhammad Tayyab1 (AUTHOR), Ijaz, Nabia1 (AUTHOR), Gnedeka, Kodjo Théodore2 (AUTHOR)
Publikováno v: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p1104-1119. 16p.
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4
Akademický článek
α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana.
Autor: Hameed, Aneela1 (AUTHOR), Ashraf, Fartashia1 (AUTHOR), Anwar, Muhammad Junaid1 (AUTHOR), Amjad, Adnan1 (AUTHOR), Hussain, Muzzamal2 (AUTHOR) muzzamalhussain24@gcuf.edu.pk, Imran, Muhammad3 (AUTHOR), Mujtaba, Ahmed4 (AUTHOR), Ahmad, Ishtiaque5 (AUTHOR), Aslam, Muhammad Shoaib6 (AUTHOR), El-Ghorab, Ahmed H.7 (AUTHOR), Ghoneim, Mohammed M.8,9 (AUTHOR), Shaker, Mohamed E.10,11 (AUTHOR), Abdelgawad, Mohamed A.12,13 (AUTHOR), Jbawi, Entessar Al14 (AUTHOR) dr.entessara@gmail.com
Publikováno v: Food & Agricultural Immunology. Dec2024, Vol. 35 Issue 1, p1-14. 14p.
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5
Akademický článek
The potential of using curcumin in dairy and milk‐based products—A review.
Autor: Buniowska‐Olejnik, Magdalena, Mykhalevych, Artur, Urbański, Jakub, Berthold‐Pluta, Anna, Michałowska, Dorota, Banach, Maciej
Publikováno v: Journal of Food Science (John Wiley & Sons, Inc.); Sep2024, Vol. 89 Issue 9, p5245-5254, 10p
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6
Akademický článek
Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts.
Autor: Al-Bedrani, Dhia I. J.1, ALKaisy, Qausar H.1, Rahi, Ashwaq K.1, Saadi, Ali M.2 ali.mohammed@ntu.edu.iq
Publikováno v: Journal of Applied & Natural Science. 2023, Vol. 15 Issue 1, p128-136. 9p.
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7
Akademický článek
Exploring the antioxidant potential of hen egg white lysozyme N-acetylmuramide glycan hydrolase in full fat mozzarella cheese.
Autor: Saleem, Iqra Muqadas1, Gulzar, Nabila1 nabila.gulzar@uvas.edu.pk, Nadeem, Muhammad1, Rafiq, Saima2, Ahmad, Ishtiaque1, Munir, Mubashrah3, Ajmal, Muhammad4
Publikováno v: Emirates Journal of Food & Agriculture (EJFA). Feb2023, Vol. 35 Issue 2, p97-105. 9p.
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8
Akademický článek
Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia.
Autor: Zafar, Umrah1 (AUTHOR), Hameed, Aneela2 (AUTHOR) draneela@bzu.edu.pk, Amjad, Adnan2 (AUTHOR), Javed, Muhammad Sameem2 (AUTHOR), Afzal, Muhammad Inam3 (AUTHOR), Umer, Muhammad3 (AUTHOR), Al-Serwi, Rasha Hamed4 (AUTHOR), Batool Qaisarani, Tahira5 (AUTHOR), Imran, Muhammad6 (AUTHOR), Hussain, Muzzamal7 (AUTHOR) Muzzamalhussain24@gcuf.edu.pk, Anwar, Muhammad Junaid2 (AUTHOR), Siddique, Farzana8 (AUTHOR), Suleman, Raheel8 (AUTHOR), AL JBawi, Entessar9 (AUTHOR) dr.entessara@gmail.com
Publikováno v: International Journal of Food Properties. 2023, Vol. 26 Issue 1, p1177-1189. 13p.
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9
Akademický článek
Evaluation of the Toxicological Efficacy of Protein Hydrolysates From Camel Milk β-Casein Against Different Types of Cancer Cell Lines in Vitro.
Autor: Hadi Al-Shaikh, Sharaf Ali, Doosh, Kifah Saed
Publikováno v: IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1371 Issue 1, p1-17, 17p
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10
Akademický článek
CHARACTERISATION AND STANDARDISATION OF WANGASHI CHEESE PRODUCTION STEPS.
Autor: Aboudoulaye, Mohamed Cherifou Dine1 dineaboudoulaye@gmail.com, Kaya, Sevim2
Publikováno v: Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2020, Vol. 19 Issue 4, p375-386. 12p.
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