Zobrazeno 1 - 10
of 185
pro vyhledávání: '"Gassem MA"'
Autor:
Krishnamoorthy R; Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Post box 2460, Riyadh 11541, Saudi Arabia., Gassem MA; Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Post box 2460, Riyadh 11541, Saudi Arabia., Athinarayanan J; Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Post box 2460, Riyadh 11541, Saudi Arabia., Periyasamy VS; Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Post box 2460, Riyadh 11541, Saudi Arabia., Prasad S; Research Chair on Laser Diagnosis of Cancers, Department of Physics, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia., Alshatwi AA; Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Post box 2460, Riyadh 11541, Saudi Arabia.
Publikováno v:
Saudi journal of biological sciences [Saudi J Biol Sci] 2021 Jan; Vol. 28 (1), pp. 286-293. Date of Electronic Publication: 2020 Oct 15.
Autor:
Özcan MM; Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey., Matthäus B; Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut (MRI), Schützenberg 12, 32756 Detmold, Germany., Aljuhaimi F; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Mohamed Ahmed IA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Ghafoor K; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Babiker EE; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Osman MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Gassem MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Alqah HAS; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2020 Nov; Vol. 57 (11), pp. 4182-4192. Date of Electronic Publication: 2020 Apr 30.
Autor:
Ahmed IAM; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., AlJuhaimi F; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Özcan MM; Department of Food Engineering, Faculty of Agriculture, University of Selçuk., Ghafoor K; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Şimşek Ş; Department of Plant Sciences, Cereal Science Technology, North Dakota State University., Babiker EE; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Osman MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Gassem MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Salih HAA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University.
Publikováno v:
Journal of oleo science [J Oleo Sci] 2020 Aug 06; Vol. 69 (8), pp. 795-800. Date of Electronic Publication: 2020 Jul 09.
Autor:
Mohamed Ahmed IA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Al-Juhaimi F; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Adisa AR; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Adiamo OQ; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, QLD 4108 Australia., Babiker EE; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Osman MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Gassem MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Ghafoor K; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Alqah HAS; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia., Elkareem MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2020 Aug; Vol. 57 (8), pp. 3071-3080. Date of Electronic Publication: 2020 Mar 14.
Autor:
Özcan MM; Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey., Ahmed IAM; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Juhaimi FA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Uslu N; Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey., Osman MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Gassem MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Babiker EE; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Ghafoor K; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2020 Jul; Vol. 57 (7), pp. 2705-2712. Date of Electronic Publication: 2020 Mar 02.
Autor:
Özcan MM; 1Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey., Al Juhaimi F; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Uslu N; 1Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey., Ahmed IAM; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Babiker EE; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Osman MA; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Gassem MA; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Alqah HAS; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Ghafoor K; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2020 Jun; Vol. 57 (6), pp. 2017-2025. Date of Electronic Publication: 2020 Jan 24.
Autor:
Ahmed, Iqbal1 (AUTHOR), Chatha, Shahzad Ali Shahid1 (AUTHOR), Iftikhar, Neelam1 (AUTHOR), Farooq, Muhammad Furqan1 (AUTHOR), Zulfiqar, Hira1,2 (AUTHOR), Ali, Shafaqat3,4 (AUTHOR) shafaqataligill@yahoo.com, Hussain, Syed Makhdoom5 (AUTHOR), Alshehri, Muhammed Ali6 (AUTHOR), Al-Ghanim, Khalid A.7 (AUTHOR), Ijaz Hussain, Abdullah1 (AUTHOR) abdullahijaz@gcuf.edu.pk
Publikováno v:
PLoS ONE. 10/4/2024, Vol. 19 Issue 10, p1-18. 18p.
Autor:
Alderaywsh F; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Osman MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Al-Juhaimi FY; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Gassem MA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Al-Maiman SA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Adiamo OQ; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University., Özcan MM; Department of Food Engineering, Faculty of Agriculture, University of Selçuk., Ahmed IAM; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University.
Publikováno v:
Journal of oleo science [J Oleo Sci] 2019 Oct 03; Vol. 68 (10), pp. 1033-1040. Date of Electronic Publication: 2019 Sep 11.
Autor:
Alqarni MMM; Al Yamamah Hospital, Ministry of Health, Riyadh, Kingdom of Saudi Arabia., Osman MA; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia., Al-Tamimi DS; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia., Gassem MA; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia., Al-Khalifa AS; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia., Al-Juhaimi F; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia., Mohamed Ahmed IA; Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia.
Publikováno v:
Journal of food biochemistry [J Food Biochem] 2019 Aug; Vol. 43 (8), pp. e12933. Date of Electronic Publication: 2019 May 26.
Autor:
Musa Özcan M; Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey. Electronic address: mozcan@selcuk.edu.tr., Al-Juhaimi FY; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Mohamed Ahmed IA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Electronic address: iali@ksu.edu.sa., Osman MA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Gassem MA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Publikováno v:
Food chemistry [Food Chem] 2019 Apr 25; Vol. 278, pp. 190-196. Date of Electronic Publication: 2018 Nov 10.