Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Garsa Ali Alshehry"'
Autor:
Garsa Ali Alshehry
Publikováno v:
Advances in Materials Science and Engineering, Vol 2022 (2022)
The target of this study was to estimate Gum Arabic for total phenols and flavonoids. In addition to antioxidant activities, estimate gum Arabic for total phenols and flavonoids. In addition to antioxidant activities, the problem of studying the pote
Externí odkaz:
https://doaj.org/article/dc49515339af4d77af18f9a71c237e9f
Autor:
Garsa Ali Alshehry
Publikováno v:
Applied Bionics and Biomechanics, Vol 2022 (2022)
The aim of this study, medicinal applications of banana peel flour, was used to estimate nutrition value and minerals content. The results indicated that banana peel flour was safe for food application, and it was lower in protein and fat and higher
Externí odkaz:
https://doaj.org/article/78c42beefe0b402d81c1abf6ba585d54
Autor:
Faiqa Malik, Muhammad Nadeem, Ammara Ainee, Rabia Kanwal, Muhammad Sultan, Aqsa Iqbal, Samy F. Mahmoud, Garsa Ali Alshehry, Huda Abdalrahman Al-Jumayi, Eman Hassan Ahmed Algarni
Publikováno v:
Sustainability; Volume 14; Issue 4; Pages: 1953
Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional prof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e2310bdcf3270acbe0425e629bc0cb3
https://doi.org/10.3390/su14041953
https://doi.org/10.3390/su14041953
Autor:
Garsa Ali Alshehry
Publikováno v:
Medical Science. 26:1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c670bf0016c83021f6d74cb74936bc00
https://doi.org/10.54905/disssi/v26i119/ms22e1934
https://doi.org/10.54905/disssi/v26i119/ms22e1934
Autor:
Garsa Ali Alshehry
Publikováno v:
International Journal of Engineering Research and.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce4a036d244f932bc8609ef43ad8e9d5
https://doi.org/10.17577/ijertv8is100053
https://doi.org/10.17577/ijertv8is100053
Autor:
Garsa Ali Alshehry
Publikováno v:
Indian Journal of Public Health Research & Development. 10:1446
The current study was achieved to investigate the soaking potato chips indifferent concentrates of turmeric at 4,8,12 and 16% levels, and it was separately soaked at 60°C for 6.0 hours and then drying at 50°C for 30 minutes and then baking in a few
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::988f79eef73d16578e986ec19b783f67
https://doi.org/10.37506/v10/i12/2019/ijphrd/192412
https://doi.org/10.37506/v10/i12/2019/ijphrd/192412