Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mustafa Zuhair MAHMOUD"'
Autor:
Walid Kamal ABDELBASSET, Saud Mashi ALRAWAILI, Safaa Mostafa ELKHOLI, Marwa Mahmoud EID, Amr Adel ABD-ELGHANY, Mustafa Zuhair MAHMOUD
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e118421, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Infrared waves have found a special place in the food industry as one of the new sources of heat production. Infrared heating technology transfers large amounts of energy to the environment or material being processed in a short time. Also improves t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dacc3b91979ebaac4b2d9611e8796159
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101028&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101028&lng=en&tlng=en
Autor:
Walid Kamal ABDELBASSET, Gopal NAMBI, Safaa Mostafa ELKHOLI, Marwa Mahmoud EID, Saud Mashi ALRAWAILI, Mustafa Zuhair MAHMOUD
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e118321, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food safety is enhanced by the use of antimicrobials that prevent or delay spoilage and ensure widespread use of pesticides with drawbacks such as increased costs, concerns about food residues and toxins. This study evaluated the production capacity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2aab9720c4ab556818a748f134c9538
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101027&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101027&lng=en&tlng=en
Autor:
Mohamed A. Adam, Mogahid M.A Zidan, Mustafa Zuhair Mahmoud Alhassen, Ala M. A. Elgyoum, Babiker A. Wahab, Salah Albagir, Mohammed Yousef, Ahmed Abdulrahman
Publikováno v:
International Journal of Biomedicine, Vol 10, Iss 3, Pp 211-214 (2020)
Background: The purpose of this study was to evaluate the mean values of the portal vein diameter (PVD) and establish its ultrasound reference values in healthy Saudi adults. Methods and Results: A total of 124 healthy adult volunteers (45.2% males a
Publikováno v:
Pakistan Journal of Biological Sciences. 23:339-344
Background and Objective: Now-a-days computed tomography (CT) has become the investigation of choice for the diagnosis of the paranasal sinuses (PNS) pathologies. This study was designed with an aim to determine the role of computed tomography in cla
Autor:
Trias MAHMUDIONO, Dmitry Olegovich BOKOV, Marwan Mahmood SALEH, Shehla SHOUKAT, Mustafa Zuhair MAHMOUD, Ghulam YASIN, Abed Jawad KADHIM, Saima NOOR, Zaid Shaker AL-MAWLAWI, Mustafa Mohammed KADHIM
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Antioxidants are the body's defense system against the damage caused by reactive oxygen species, formed naturally during many physiological activities. In vegetables and fruits, various antioxidant compounds such as vitamin C, polyphenols, flavonoids
Autor:
Walid Kamal ABDELBASSET, Gopal NAMBI, Safaa Mostafa ELKHOLI, Marwa Mahmoud EID, Saud Mashi ALRAWAILI, Mustafa Zuhair MAHMOUD
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118821, Published: 18 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118821, Published: 18 MAR 2022
In this research, the quality properties of persimmon were predicted using artificial intellect techniques. The persimmon samples were transferred to a computer vision lab, room temperature of 24 °C and 22% RH. The samples were divided into three gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a5017a26fb84b31aa894866395d9ffe
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101005
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101005