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Bioactive compounds in banana fruits and their health benefits

Food quality and safety, 2018-12, Vol.2 (4), p.183-188

2018

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Onion (Allium cepa L.) is potentially a good source of important antioxidants

Journal of food science and technology, 2019-04, Vol.56 (4), p.1811-1819

2019

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Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

Saudi journal of biological sciences, 2022-12, Vol.29 (12), p.103479, Article 103479

2022

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Development of a functional food (pan bread) using amla fruit powder

Journal of food science and technology, 2019-04, Vol.56 (4), p.2287-2295

2019

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Large amplitude oscillatory shear of doughs, based on different flours, modeled using the fractional K-BKZ framework

Rheologica acta, 2023-06, Vol.62 (5-6), p.303-316

2023

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Amla fruit powder addition influences objective color and instrumental texture of pan bread

Journal of food science and technology, 2019-05, Vol.56 (5), p.2750-2757

2019

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Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents

Saudi journal of biological sciences, 2021-06, Vol.28 (6), p.3602-3606

2021

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Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics

Arab Gulf Journal of Scientific Research, 2024-03, Vol.42 (2), p.290-305

2024

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Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads

Foods and raw materials, 2023-01, Vol.11 (2), p.272-281

2023

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Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Maǧallaẗ al-abḥath al-handasiyyaẗ, 2023-03

2023

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Handbook of mango fruit: production, postharvest science, processing technology and nutrition

1st ed., 2017

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Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage

Saudi journal of biological sciences, 2021-10, Vol.28 (10), p.5547-5554

2021

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Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

International journal of food science, 2020, Vol.2020, p.8867402-10

2020

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Influence of lutein content of marigold flowers on functional properties of baked pan bread

Annals of agricultural science, 2021-12, Vol.66 (2), p.162-168

2021

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Handbook of fruits and fruit processing, second edition

2nd ed., 2012

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Handbook of Fruit and Vegetable Flavors

1. Aufl., 2010

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Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait

Food control, 2019-09, Vol.103, p.103-110

2019

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Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Annals of agricultural science, 2021-12, Vol.66 (2), p.115-120

2021

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Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns

Annals of agricultural science, 2021-06, Vol.66 (1), p.75-80

2021

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Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols

Food chemistry, 2004-05, Vol.85 (4), p.579-583

2004

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Parboiled rice metabolism differs in healthy and diabetic individuals with similar improvement in glycemic response

Nutrition (Burbank, Los Angeles County, Calif.), 2018-03, Vol.47, p.43-49

2018

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Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment

Food chemistry, 2002-11, Vol.79 (2), p.215-220

2002

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Handbook of Fruits and Fruit Processing

2, 2012

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Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

Food chemistry, 1999-12, Vol.67 (4), p.365-371

1999

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Physico‐chemical characteristics and antioxidant capacity of chickpea and wheat flour blends

The FASEB journal, 2019-04, Vol.33 (S1), p.487.21-487.21

2019

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Bioactive compounds in banana fruits and their health benefits

Onion (Allium cepa L.) is potentially a good source of important antioxidants

Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

Development of a functional food (pan bread) using amla fruit powder

Large amplitude oscillatory shear of doughs, based on different flours, modeled using the fractional K-BKZ framework

Amla fruit powder addition influences objective color and instrumental texture of pan bread

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics

Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Handbook of mango fruit: production, postharvest science, processing technology and nutrition

Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Influence of lutein content of marigold flowers on functional properties of baked pan bread

Handbook of fruits and fruit processing, second edition

Handbook of Fruit and Vegetable Flavors

Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait

Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns

Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols

Parboiled rice metabolism differs in healthy and diabetic individuals with similar improvement in glycemic response

Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment

Handbook of Fruits and Fruit Processing

Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

Physico‐chemical characteristics and antioxidant capacity of chickpea and wheat flour blends

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