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Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia

Saudi journal of biological sciences, 2019-01, Vol.26 (1), p.137-140

Gassem, Mustafa A.

2019

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Antifungal activity of nanoemulsion from Cleome viscosa essential oil against food-borne pathogenic Candida albicans

Saudi journal of biological sciences, 2021-01, Vol.28 (1), p.286-293

2021

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Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations

Journal of Oleo Science, 2020, Vol.69(8), pp.795-800

2020

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Prevalence of Escherichia coli O157:H7 and Salmonella in camels, cattle, goats, and sheep harvested for meat in Riyadh

Journal of food protection, 2015-01, Vol.78 (1), p.89-96

2015

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Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

Journal of Oleo Science, 2019, Vol.68(2), pp.167-173

2019

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Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

Food chemistry, 2019-04, Vol.278, p.190-196

2019

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Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour

Journal of Oleo Science, 2019, Vol.68(10), pp.1033-1040

2019

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Antimicrobial activity of nanoemulsion on drug-resistant bacterial pathogens

Microbial pathogenesis, 2018-07, Vol.120, p.85-96

2018

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Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

Journal of food science and technology, 2020-11, Vol.57 (11), p.4182-4192

2020

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Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils

Journal of food measurement & characterization, 2019-03, Vol.13 (1), p.648-655

2019

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Antioxidant and antihyperlipidemic effects of Ajwa date (Phoenix dactylifera L.) extracts in rats fed a cholesterol‐rich diet

Journal of food biochemistry, 2019-08, Vol.43 (8), p.e12933-n/a

2019

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Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM)

Journal of food science and technology, 2020-08, Vol.57 (8), p.3071-3080

2020

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Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents

Journal of food science and technology, 2020-06, Vol.57 (6), p.2017-2025

2020

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The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant

Journal of food science and technology, 2020-07, Vol.57 (7), p.2705-2712

2020

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Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk

Journal of Camel Practice and Research, 2016-12, Vol.23 (2), p.277

2016

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Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties

Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a

2020

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Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties

Journal of food processing and preservation, 2019-07, Vol.43 (7), p.n/a

2019

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Physico-chemical properties of sobia: A traditional fermented beverage in western province of Saudi Arabia

Ecology of food and nutrition, 2003-01, Vol.42 (1), p.25-35

Gassem, Mustafa A. A.

2003

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A comparative study of the properties of 10 variety melon seeds and seed oils

Journal of food processing and preservation, 2020-06, Vol.44 (6), p.n/a

2020

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Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

Journal of food processing and preservation, 2019-03, Vol.43 (3), p.e13885-n/a

2019

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Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations

Journal of Oleo Science, 2020, pp.ess20041

2020

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Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

Journal of Oleo Science, 2019, pp.ess18141

2019

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Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds

Journal of Oleo Science, 2019, pp.ess19113

2019

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Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour

Journal of Oleo Science, 2019, pp.ess19095

2019

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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

Journal of food processing and preservation, 2019-07, Vol.43 (7), p.n/a

2019

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Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia

Antifungal activity of nanoemulsion from Cleome viscosa essential oil against food-borne pathogenic Candida albicans

Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations

Prevalence of Escherichia coli O157:H7 and Salmonella in camels, cattle, goats, and sheep harvested for meat in Riyadh

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour

Antimicrobial activity of nanoemulsion on drug-resistant bacterial pathogens

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils

Antioxidant and antihyperlipidemic effects of Ajwa date (Phoenix dactylifera L.) extracts in rats fed a cholesterol‐rich diet

Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM)

Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents

The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant

Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk

Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties

Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties

Physico-chemical properties of sobia: A traditional fermented beverage in western province of Saudi Arabia

A comparative study of the properties of 10 variety melon seeds and seed oils

Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds

Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour

Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

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