Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Sarfaraz Ahmed MAHESAR"'
Autor:
Noor Ali Bhanoojo, Mohammad Younis Talpur, Sarfaraz Ahmed Mahesar, Syeda Sara Hassan, Ume Hanee Nadeem Ahmed, Fatih Durmaz
Publikováno v:
Mehran University Research Journal of Engineering and Technology, Vol 43, Iss 4, Pp 116-129 (2024)
Zinc oxide (ZnO), iron oxide (Fe3O4) NPs, and ZnO/Fe3O4 nanocomposites (NCs) were synthesized using Nigella sativa (NS) seed extracts. These nanomaterials (NMs) were characterized by multiple analytical techniques like UV-visible spectrophotometers,
Externí odkaz:
https://doaj.org/article/f2d5f6658d534048af01e71c84cb1c9c
Autor:
Hadia Shoaib, Sarfaraz Ahmed Mahesar, Syed Tufail Hussain Sherazi, Saba Naz, Hamide Filiz Ayyildiz, Sirajuddin, Hina Daud Memon, Ahmed Raza Sidhu
Publikováno v:
South African Journal of Chemical Engineering, Vol 50, Iss , Pp 311-320 (2024)
Silver nanoparticles (AgNPs) were synthesized using a sustainable green approach utilizing deodorizer distillates of canola (CODD) and soybean oil (SODD) as both reducing and capping agents. This synthesis approach resulted in the formation of pale-y
Externí odkaz:
https://doaj.org/article/52b8aa028a85447a8bb6004d1fc7169f
Autor:
Hina Daud Memon, Sarfaraz Ahmed Mahesar, Sirajuddin, Huseyin Kara, Syed Tufail Hussain Sherazi, Mohammad Younis Talpur
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 2, Pp 113-123 (2024)
Abstract:: Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of veget
Externí odkaz:
https://doaj.org/article/e0857daf3de246b68f59fde88f51f74e
Autor:
Ahmed Raza Sidhu, Saba Naz, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Abdul Rauf Khaskheli, Zafar Ali, Hina Daud Memon, Hadia Shoaib, Habib ur Rehman Mahesar
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-9 (2023)
This study aimed to investigate the chemical changes and oxidative stability of almond oil varieties (Australian, American, and Iranian) during storage at 60 °C for 21 d. The physicochemical properties of oil were analyzed at various time intervals
Externí odkaz:
https://doaj.org/article/abf9790a4b624a4294969f3b82f254d7
Autor:
Saba Naz, Sarfaraz Ahmed Mahesar, Abdul Rauf Khaskheli, Hadia Shoaib, Humaira Khan, Muhammad Qasim Samejo, Fahad Jibran Siyal, Zahid Hussain Shar, Sania Pirzada, Ayaz Ali Unar, Aftab Ahmed Kandhro
Publikováno v:
Pakistan Journal of Analytical & Environmental Chemistry, Vol 22, Iss 2, Pp 332-343 (2021)
The objective of our study is to monitor the oxidative stability of different cultivars of almonds (Australian, American and Iranian) kernels/oil during the 12th month of storage at room temperature. Several physicochemical parameters free fatty acid
Externí odkaz:
https://doaj.org/article/5b841de4943246129ee2cceadbdd557f
Publikováno v:
Pakistan Journal of Analytical & Environmental Chemistry, Vol 20, Iss 2, Pp 177-183 (2019)
Quality of soaps is directly related with their physicochemical properties. Generally, ranking of the soaps remains indistinct to consumers therefore there is strong need to assess the quality of soaps available in the market. In the present study, e
Externí odkaz:
https://doaj.org/article/e8739fcfea04439c84082d15a59c4c66
Publikováno v:
Journal of Spectroscopy, Vol 2020 (2020)
Externí odkaz:
https://doaj.org/article/64ed60b5e68c41d081df54540931b7f6
Autor:
Abdul Hameed Kori, Mushtaque Ali Jakhrani, Sarfaraz Ahmed Mahesar, Ghulam Qadir Shar, Muhammad Saqaf Jagirani, Abdul Raheem Shar, Oan Muhammad Sahito
Publikováno v:
Geology, Ecology, and Landscapes, Vol 2, Iss 1, Pp 8-14 (2018)
Water is an essential component for the survival of humans and animals. Due to industrialization, water is being contaminated with varying polluting agents, arsenic (As) contamination is one of them. An exclusive study was carried out for the determi
Externí odkaz:
https://doaj.org/article/4dd467066219479bafa019a9e18691cb
Autor:
Sarfaraz Ahmed Mahesar, Massimo Lucarini, Alessandra Durazzo, Antonello Santini, Anja I. Lampe, Johannes Kiefer
Publikováno v:
Journal of Spectroscopy, Vol 2019 (2019)
Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and co
Externí odkaz:
https://doaj.org/article/97a4646752a440598474d3baea489486
Autor:
Muhammad Saqaf Jagirani, Aamna Balouch, Esra Alveroğlu, Sarfaraz Ahmed Mahesar, Bihter Zeytuncu, null Abdullah, Abdul Rauif Khaskhali
Publikováno v:
Polymer Bulletin. 79:10135-10153
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72d8eeb77a20c5f17d7e6d025ca85458
https://doi.org/10.1007/s00289-021-04025-w
https://doi.org/10.1007/s00289-021-04025-w