Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Mohammed Asif Ahmed"'
Autor:
Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed, Khizar Hayat, Fohad Mabood Husain, Shaista Arzoo, Abdulhakeem Alzahrani, Asdaf Alotaibi, Heba Khalil Alyahya, Syed Rizwan Ahmad
Publikováno v:
Journal of King Saud University: Science, Vol 36, Iss 4, Pp 103137- (2024)
Externí odkaz:
https://doaj.org/article/2c08adc187cd461896ec59a3a72038de
Autor:
Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed, Khizar Hayat, Fohad Mabood Husain, Shaista Arzoo, Abdulhakeem Alzahrani, Asdaf Alotaibi, Heba Khalil Alyahya, Syed Rizwan Ahmad
Publikováno v:
Journal of King Saud University: Science, Vol 36, Iss 1, Pp 103025- (2024)
This study explored the effect of different drying methods (sun, shade, oven) on the total polyphenol content (TPC) using the Folin–Ciocalteu (FC) procedure, total flavonoid content (TFC) using the AlCl3 colorimetric method, volatile organic compou
Externí odkaz:
https://doaj.org/article/b0d3c552b0fd4b539cdd4f1c21c57ce9
Publikováno v:
Journal of King Saud University: Science, Vol 35, Iss 4, Pp 102596- (2023)
Food safety is related to nutritional risk in children. This study is to determine the types of artificial food color additives (AFCAs) daily intake by school children aged 6 to 17 years for ten AFCAs. Sunset Yellow (E110), Tartrazine (E102), Carmois
Externí odkaz:
https://doaj.org/article/04f63cf4dd8c4287807129220dc0161d
Autor:
Mohammed Saeed Alkaltham, Khizar Hayat, Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed, Amro B. Hassan
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13222 (2023)
Leptadenia pyrotechnica is considered a wild herb used to enhance the palatability of food, particularly in the Gulf region. The effect of microwave (5, 8, and 10 min at 900 W) and hot-air heating (60, 120, and 180 min at 100 °C) on the phenolic com
Externí odkaz:
https://doaj.org/article/717dde329e7d42619bae8b7c573ca3e3
Autor:
Belal M. Mohammed, Isam A. Mohamed Ahmed, Ghedeir M. Alshammari, Akram A. Qasem, Abu ElGasim A. Yagoub, Mohammed Asif Ahmed, Abdullah A. A. Abdo, Mohammed Abdo Yahya
Publikováno v:
Foods, Vol 12, Iss 22, p 4133 (2023)
This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of
Externí odkaz:
https://doaj.org/article/51dd6e53cd164c509641e85eddcd3585
Publikováno v:
Journal of King Saud University: Science, Vol 32, Iss 3, Pp 2029-2033 (2020)
Effect of traditional processing on the nutrient composition, antinutritional factor and in vivo protein digestibility of goat pea (Securigera Securidaca L.) seeds was investigated. Various traditional processing had no significance effect on protein
Externí odkaz:
https://doaj.org/article/b5c5b480515b4c40845491f6f71b83fb
Autor:
Heba Khalil Alyahya, Pandurangan Subash-Babu, Ahmad Mohammad Salamatullah, Khizar Hayat, Nawal Albader, Mohammed Saeed Alkaltham, Mohammed Asif Ahmed, Shaista Arzoo, Mohammed Bourhia
Publikováno v:
Frontiers in Pharmacology, Vol 12 (2021)
Background: Polyphenols and flavonoid-rich foods help in arresting reactive oxygen species development and protecting DNA from oxidative damage. Coffee peel (CP) preparations are consumed as beverages, and their total polyphenol or flavonoid content
Externí odkaz:
https://doaj.org/article/b78d4e2459c1490c90f4db4cf633cc87
Autor:
Ghedeir Muslem Alshammari, Mohammed Asif Ahmed, Tawfiq Alsulami, Mohammed Jamal Hakeem, Mohamed Abdrabo Ibraheem, Doha M. Al-Nouri
Publikováno v:
Applied Sciences, Vol 12, Iss 16, p 8334 (2022)
Bioactive compounds are responsible for biological activities in honey. The botanical and regional sources of honey contribute to the variable concentration of bioactive compounds. This paper reports the analysis of bioactive compounds such as phenol
Externí odkaz:
https://doaj.org/article/a9294140139744d98c7a4ddae5e81fa9
Autor:
Rajapandiyan Krishnamoorthy, Jegan Athinarayanan, Vaiyapuri Subbarayan Periyasamy, Mohammad A. Alshuniaber, Ghedeir Alshammari, Mohammed Jamal Hakeem, Mohammed Asif Ahmed, Ali A. Alshatwi
Publikováno v:
Molecules, Vol 27, Iss 8, p 2489 (2022)
The increase in β-lactam-resistant Gram-negative bacteria is a severe recurrent problem in the food industry for both producers and consumers. The development of nanotechnology and nanomaterial applications has transformed many features in food scie
Externí odkaz:
https://doaj.org/article/bbae16aa71854b71acd72eb925c57566
Autor:
Ahmad Mohammad Salamatullah, Khizar Hayat, Shaista Arzoo, Abdulhakeem Alzahrani, Mohammed Asif Ahmed, Hany M. Yehia, Tawfiq Alsulami, Nawal Al-Badr, Bandar Ali M Al-Zaied, Mohammed Musaad Althbiti
Publikováno v:
Molecules, Vol 26, Iss 23, p 7373 (2021)
Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. Th
Externí odkaz:
https://doaj.org/article/306717c715d145a79c1544c5742de885