Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Imran, Hayat"'
Autor:
Imran Hayat, Asif Ahmad, Nagina Rafique, Saima Rafiq, Saiqa Bashir, Raina Ijaz, Sohrab Qayyum
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 5, Pp 367-374 (2022)
Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed t
Externí odkaz:
https://doaj.org/article/63821c2a0e3d48aeaf19560622bdc0da
Autor:
Muhammad Fahad Chughtaia, Imran Hayat, Nagina Rafiqu, Saima Rafiq, Sohrab Qayyum, Nauman Rashid Siddiqui
Publikováno v:
Jammu Kashmir Journal of Agriculture. 2:25-31
The nutritional as well as medicinal benefits of pear fruit are well established and hence its consumption is highly appreciated by nutritionists and dieticians. The current study aims to develop a pear candy and to examine how the variation in sugar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1855f6986c2b229780fe1a8e78e2b64c
https://doi.org/10.56810/jkjagri.002.01.0025
https://doi.org/10.56810/jkjagri.002.01.0025
Autor:
Nagina Rafique, Saiqa Bashir, Muhammad Zubair Khan, Imran Hayat, Willium Orts, Dominic W S Wong
Publikováno v:
PLoS ONE, Vol 16, Iss 12, p e0256562 (2021)
Pectinolytic enzymes or pectinases are synthesized naturally by numerous microbes and plants. These enzymes degrade various kinds of pectin which exist as the major component of the cell wall in plants. A pectinase gene encoding endo-polygalacturonas
Externí odkaz:
https://doaj.org/article/d4fae8529d3d4493ad4e524c91da7e46
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2320-2327 (2018)
This study was carried out to examine the physicochemical and functional characteristics of quince fruit pulp. The matured quince fruits were collected from different locations of Poonch, AJ&K, Pakistan. Significant differences (P ˂ 0.05) were found
Externí odkaz:
https://doaj.org/article/fe74acce984f44ae954cc4c47154f180
Autor:
Saiqa Bashir, Muhammad Siddique Awan, Muhammad Akhyar Farrukh, Ravi Naidu, Shahzad Akbar Khan, Nagina Rafique, Shaista Ali, Imran Hayat, Imtiaz Hussain, Muhammad Zubair Khan
Publikováno v:
International Journal of Nanomedicine. 17:4073-4085
Saiqa Bashir,1 Muhammad Siddique Awan,1 Muhammad Akhyar Farrukh,2,3 Ravi Naidu,4 Shahzad Akbar Khan,5 Nagina Rafique,1 Shaista Ali,6 Imran Hayat,1 Imtiaz Hussain,1 Muhammad Zubair Khan7 1Department of Food Science and Technology, University of Poonch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f67cfde47ee7b42250b73303f5ce0d1b
https://doi.org/10.2147/ijn.s372343
https://doi.org/10.2147/ijn.s372343
Autor:
Eduardo Bossone, Filippo Cademartiri, Hani AlSergani, Salvatore Chianese, Rahul Mehta, Valentina Capone, Carlo Ruotolo, Imran Hayat Tarrar, Antonio Frangiosa, Olga Vriz, Vincenzo Maffei, Roberto Annunziata, Domenico Galzerano, Brigida Ranieri, Chiara Sepe, Andrea Salzano, Rosangela Cocchia, Massimo Majolo, Giuseppe Russo, Giuseppe Longo, Mario Muto, Paolo Fedelini, Ciro Esposito, Alessandro Perrella, Gianluca Guggino, Eliana Raiola, Mara Catalano, Maurizio De Palma, Luigia Romano, Gaetano Romano, Ciro Coppola, Ciro Mauro, Rajendra H. Mehta
Publikováno v:
Journal of Cardiovascular Development and Disease, Vol 8, Iss 10, p 126 (2021)
Major adverse cardiac events, defined as death or myocardial infarction, are common causes of perioperative mortality and major morbidity in patients undergoing non-cardiac surgery. Reduction of perioperative cardiovascular risk in relation to non-ca
Externí odkaz:
https://doaj.org/article/286da8786a8a4ec0b90f0352713e7054
Autor:
Sohrab Qayyum, Saima Rafiq, Imran Hayat, Muhammad Fahad, Hamza Tariq, Muhammad Waqas, Sheraz Hussain
Publikováno v:
Journal of Agriculture and Veterinary Science. 1:27-35
Yogurt is a nutrient-rich food product obtain by bacterial fermentation of milk. Recently, numerous studies have been reported its tremendous health effects through fortification and addition of different fruits provides several nutrients which may h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cac37a5b377889e598606bc157e2e4a
https://doi.org/10.55627/agrivet.01.01.0239
https://doi.org/10.55627/agrivet.01.01.0239
Autor:
Umar Mukhtar, Muhammad Ilyas, Shahid I. Awan, Muhammad T. Khan, Shazia Arif, Muhammad Jamil, Basharat Mahmood, Imran Hayat, Muhammad Saeed
Publikováno v:
Pakistan Journal of Phytopathology. 33:233-243
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16c076bcbc4cc0bd009f9f44ddf268d9
https://doi.org/10.33866/phytopathol.033.02.0592
https://doi.org/10.33866/phytopathol.033.02.0592
Lactobacillus is an important class of Gram-positive, non-spore-forming bacteria for food industrial applications. The genus Lactobacillus is a potential candidate in fermentation technology for the production of fermented food, feed, and pharmaceuti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49066220165f15c1df8b6a7ba3b40595
https://doi.org/10.5772/intechopen.106856
https://doi.org/10.5772/intechopen.106856
Autor:
Imran Hayat, George Ilhwan Park
Publikováno v:
Journal of Computational Physics. 487:112175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a278e5ea8bb21aa325379635fe0b20b4
https://doi.org/10.1016/j.jcp.2023.112175
https://doi.org/10.1016/j.jcp.2023.112175