Zobrazeno 1 - 10
of 192
pro vyhledávání: '"Muhammad, Ghufran"'
Autor:
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 674-688 (2024)
This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and protein solubility were evaluated for both fermented
Externí odkaz:
https://doaj.org/article/5bcd65b9d5844cd1a80eed9b749f95a0
Autor:
Ali, Syed Arsalan1,2 (AUTHOR) dr.syedarsalanali@gmail.com, Saeed, Syed Muhammad Ghufran1 (AUTHOR), Sohail, Muhammad3 (AUTHOR), Alzahrani, Abdulhakeem4 (AUTHOR), Yehia, Hany Mohamed4,5 (AUTHOR)
Publikováno v:
International Journal of Food Properties. 2024, Vol. 27 Issue 1, p674-688. 15p.
Autor:
Michael D. Dore, Muhammad Ghufran Rafique, Tianxiao Peter Yang, Marlo Zorman, Casey M. Platnich, Pengfei Xu, Tuan Trinh, Felix J. Rizzuto, Gonzalo Cosa, Jianing Li, Alba Guarné, Hanadi F. Sleiman
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-13 (2024)
Abstract Biopolymers such as nucleic acids and proteins exhibit dynamic backbone folding, wherein site-specific intramolecular interactions determine overall structure. Proteins then hierarchically assemble into supramolecular polymers such as microt
Externí odkaz:
https://doaj.org/article/51568a0edb0a4963a9a4a14772d6fb24
Autor:
Meghwar, Parkash1 (AUTHOR) kparkash707@gmail.com, Saeed, Syed Muhammad Ghufran1 (AUTHOR), Forte, Lucrezia2 (AUTHOR) lucrezia.forte@uniba.it, Smaoui, Slim3 (AUTHOR), Khalid, Nurul Izzah4 (AUTHOR), De Palo, Pasquale2 (AUTHOR), Maggiolino, Aristide2 (AUTHOR), Puértolas, Eduardo (AUTHOR)
Publikováno v:
Journal of Food Quality. 11/12/2024, Vol. 2024, p1-18. 18p.
Autor:
Ali, Syed Arsalan, Saeed, Syed Muhammad Ghufran, Sohail, Muhammad, Aloufi, Abeer S., Yehia, Hany Mohamed
Publikováno v:
In LWT 1 May 2024 199
Autor:
Meghwar, Parkash, Panhwar, Aasia Akbar, Boateng, Isaac Duah, Saeed, Syed Muhammad Ghufran, Hasan, Khwaja Ali, Naz, Shahida, Qadir, Abdul, Ali, Syed Arsalan, Shaikh, Saghir Ahmed, Demir, Tugba
Publikováno v:
In Journal of Agriculture and Food Research March 2024 15
Autor:
Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Javeria Naz, Manahil Mirza, Manal Fawzy Elkhadragy, Hany Mohamed Yehia, Angelo Maria Giuffrè
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2055-2077 (2023)
ABSTRACTObesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replaceme
Externí odkaz:
https://doaj.org/article/22247d13a3b941208bb1d53f02de140b
Autor:
Parkash Meghwar, Aasia Akbar Panhwar, Isaac Duah Boateng, Syed Muhammad Ghufran Saeed, Khwaja Ali Hasan, Shahida Naz, Abdul Qadir, Syed Arsalan Ali, Saghir Ahmed Shaikh, Tugba Demir
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101014- (2024)
The study aimed to formulate an aqueous decoction enriched with bioactive compounds of pomegranate (Punica granatum L.) peel and moringa (Moringa oleifera) leaf, combining the functional and therapeutic potential. Decoction prepared in ratios 50:50,
Externí odkaz:
https://doaj.org/article/6a2904b60c9a4dfc904b7b2b896a4ede
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Food security is a matter of human existence and a top agenda item of United Nations’ sustainable development goals (SDGs); in the wake of the fact that 2.37 billion people are classified as either undernourished or unable to sustain regular intake
Externí odkaz:
https://doaj.org/article/a9a90462a5484580892034603dceb4ed
Autor:
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Lucrezia Forte, Slim Smaoui, Nurul Izzah Khalid, Pasquale De Palo, Aristide Maggiolino
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nut
Externí odkaz:
https://doaj.org/article/41ad8d846862453b8873618a00159a46