Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Gassem MA"'
Publikováno v:
BMC Endocrine Disorders, Vol 22, Iss 1, Pp 1-8 (2022)
Abstract Background and purpose Diabetic kidney disease (DKD) is highly prevalent among patients with diabetes mellitus. It affects approximately 20% of diabetic patients, who are believed to be more than 400 million individuals. The objectives of th
Externí odkaz:
https://doaj.org/article/357441b79c4347c894dd2d366ff7c76a
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Akademický článek
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Akademický článek
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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.