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Food packaging’s materials: A food safety perspective

Saudi journal of biological sciences, 2021-08, Vol.28 (8), p.4490-4499

2021

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Wheat flour solvent retention capacity, pasting and gel texture

Quality assurance and safety of crops & food, 2016-06, Vol.8 (3), p.439-445

2016

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Effect of sodium phosphate on the pasting, thermal, and rheological properties of potato and chickpea starches

Quality assurance and safety of crops & food, 2016-04, Vol.8 (2), p.249-259

2016

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Black cumin-fortified flat bread: formulation, processing, and quality

Quality assurance and safety of crops & food, 2015-01, Vol.7 (2), p.233-238

2015

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Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality

Quality assurance and safety of crops & food, 2015-04, Vol.7 (4), p.569-579

2015

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Effect of urea and sodium chloride on the pasting properties and gelatinisation kinetics of corn starch

Quality assurance and safety of crops & food, 2015-04, Vol.7 (4), p.449-457

2015

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Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry

Quality assurance and safety of crops & food, 2015-04, Vol.7 (4), p.459-468

2015

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Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours

Quality assurance and safety of crops & food, 2015-03, Vol.7 (3), p.335-341

2015

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Effect of potassium phosphate on the thermal, pasting, and flowing properties of chickpea and potato starches

Quality assurance and safety of crops & food, 2015-04, Vol.7 (4), p.431-440

2015

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Functional flaxseed in baking

Quality assurance and safety of crops & food, 2013-12, Vol.5 (4), p.375-385

2013

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Dissection of Genetic Factors underlying Wheat Kernel Shape and Size in an Elite × Nonadapted Cross using a High Density SNP Linkage Map

The plant genome, 2016-03, Vol.9 (1), p.1-22

2016

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Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Food science and technology international, 2020-06, Vol.26 (4), p.311-320

2020

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Prevalence and epidemiological trends in mortality due to COVID-19 in Saudi Arabia

Public health (London), 2023-02, Vol.215, p.31-38

2023

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Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Journal of chemistry, 2020, Vol.2020, p.1-11

2020

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Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

Journal of chemistry, 2018-01, Vol.2018, p.1-8

2018

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Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Journal of chemistry, 2019, Vol.2019, p.1-12

2019

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Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites

International journal of polymer science, 2018-01, Vol.2018, p.1-10

2018

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High Soluble‐Fiber Pudding: Formulation, Processing, Texture and Sensory Properties

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.n/a

2017

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Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET

Polymers & polymer composites, 2019-11, Vol.27 (9), p.536-545

2019

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High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties: High Soluble-Fiber Pudding Properties

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.e12931

2017

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Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

Journal of chemistry, 2019, Vol.2019, p.1-12

2019

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Interdependence of Cultivar and Environment on Fiber Composition in Wheat Bran

Australian journal of crop science, 2013-01, Vol.7 (4), p.525-531

2013

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Specific Mechanical Energy and Thermal Degradation of Poly/Date Pits Composites

International Journal of Polymer Science, 2018-01, Vol.2018

2018

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Amidolysis of Oxirane: Effect of Protein Type, Oils, and Zn[Cl.sub.2] on the Rheological Properties of Cross-Linked Protein and Oxirane

International Journal of Polymer Science, 2018-01, Vol.2018

2018

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Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

International journal of polymer science, 2018-01, Vol.2018

2018

Volltextzugriff (PDF)

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Food packaging’s materials: A food safety perspective

Wheat flour solvent retention capacity, pasting and gel texture

Effect of sodium phosphate on the pasting, thermal, and rheological properties of potato and chickpea starches

Black cumin-fortified flat bread: formulation, processing, and quality

Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality

Effect of urea and sodium chloride on the pasting properties and gelatinisation kinetics of corn starch

Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry

Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours

Effect of potassium phosphate on the thermal, pasting, and flowing properties of chickpea and potato starches

Functional flaxseed in baking

Dissection of Genetic Factors underlying Wheat Kernel Shape and Size in an Elite × Nonadapted Cross using a High Density SNP Linkage Map

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Prevalence and epidemiological trends in mortality due to COVID-19 in Saudi Arabia

Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites

High Soluble‐Fiber Pudding: Formulation, Processing, Texture and Sensory Properties

Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET

High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties: High Soluble-Fiber Pudding Properties

Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

Interdependence of Cultivar and Environment on Fiber Composition in Wheat Bran

Specific Mechanical Energy and Thermal Degradation of Poly/Date Pits Composites

Amidolysis of Oxirane: Effect of Protein Type, Oils, and Zn[Cl.sub.2] on the Rheological Properties of Cross-Linked Protein and Oxirane

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

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