Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Saqib Jabbar"'
Autor:
Kiran Yasmin Khan, Barkat Ali, Guanlin Li, Babar Iqbal, Nouman Rashid Siddiqui, Saqib Jabbar, Iftikhar Ali, Ahmed M. Hassan, Dalal Nasser Binjawhar, Usama K. Abdel‑Hameed, Shah Fahad, Daolin Du
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTGlycine max L. (soybean) is an important leguminous staple crop. In this study, nutritional value, bioactive compounds, and antioxidant properties of soybean milled fractions (MF) were determined. Protein contents in different milled fraction
Externí odkaz:
https://doaj.org/article/334017de89bd423f87172933b29bc2c6
Autor:
Muhammad Umair, Saqib Jabbar, Lu Zhaoxin, Zhang Jianhao, Muhammad Abid, Kashif-Ur R. Khan, Sameh A. Korma, Mashail A. Alghamdi, Mohamed T. El-Saadony, Mohamed E. Abd El-Hack, Ilaria Cacciotti, Synan F. AbuQamar, Khaled A. El-Tarabily, Liqing Zhao
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Viral infections are a major cause of severe, fatal diseases worldwide. Recently, these infections have increased due to demanding contextual circumstances, such as environmental changes, increased migration of people and product distribution, rapid
Externí odkaz:
https://doaj.org/article/943fdd0743b34cdd9a24048d4c653c22
Autor:
Muhammad Umair, Sidra Jabeen, Zekai Ke, Saqib Jabbar, Faiqa Javed, Muhammad Abid, Kashif-ur Rehman Khan, Yu Ji, Sameh A. Korma, Mohamed T. El-Saadony, Liqing Zhao, Ilaria Cacciotti, Clara Mariana Gonçalves Lima, Carlos Adam Conte-Junior
Publikováno v:
Ultrasonics Sonochemistry, Vol 86, Iss , Pp 105999- (2022)
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intri
Externí odkaz:
https://doaj.org/article/daedb05352f5442086e883fe0520ae7c
Autor:
Shafeeqa Irfan, Muhammad Mudassar Ali Nawaz Ranjha, Muhammad Nadeem, Muhammad Naeem Safdar, Saqib Jabbar, Shahid Mahmood, Mian Anjum Murtaza, Kashif Ameer, Salam A. Ibrahim
Publikováno v:
Separations, Vol 9, Iss 9, p 244 (2022)
Cymbopogon citratus is a medicinal and well-known aromatic plant which is usually used as a substitute for green-tea with extraordinary phytomedicinal potential. It is of great importance because it offers several promising health effects. The object
Externí odkaz:
https://doaj.org/article/85f01822c05d4d76a351dd85bc485a80
Autor:
Muhammad Umair, Saqib Jabbar, Mustapha M. Nasiru, Zhaoxin Lu, Jianhao Zhang, Muhammad Abid, Mian Anjum Murtaza, Marek Kieliszek, Liqing Zhao
Publikováno v:
Molecules, Vol 26, Iss 22, p 6763 (2021)
Ultrasound-assisted extraction (UAE) was used to extract carotenoids from the carrot pomace. To investigate the effect of independent variables on the UAE, the response surface methodology (RSM) with central-composite design (CCD) was employed. The s
Externí odkaz:
https://doaj.org/article/b24bbf38181a4055b225eec62f1cbc6b
Autor:
Muhammad Umair, Saqib Jabbar, Ahmed M. Senan, Tayyaba Sultana, Mustapha M. Nasiru, Assar A Shah, Hong Zhuang, Zhang Jianhao
Publikováno v:
Foods, Vol 8, Iss 11, p 593 (2019)
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 in
Externí odkaz:
https://doaj.org/article/cfe666d58efa4895b0bd278109f3b0ab
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-24
Autor:
Muhammad Umair, Tayyaba Sultana, Zhu Xiaoyu, Ahmed M. Senan, Saqib Jabbar, Labiba Khan, Muhammad Abid, Mian Anjum Murtaza, Dhama Kuldeep, Niyazi A. S. Al‐Areqi, Lu Zhaoxin
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 2, Pp 422-435 (2022)
Vine tea (Ampelopsis grossedentata) is a tea plant cultivated south of the Chinese Yangtze River. It has anti‐inflammatory properties and is used to normalize blood circulation and detoxification. The leaves of vine tea are the most abundant source
Autor:
Muhammad Umair, Saqib Jabbar, Yue Lin, Mustapha Muhammad Nasiru, Jianhao Zhang, Muhammad Abid, Mian Anjum Murtaza, Liqing Zhao
Publikováno v:
International Journal of Food Science & Technology. 57:827-841
Publikováno v:
Materials Today Communications. 35:106278