Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts
Ghafoor, Kashif, Yüksel, Betül, Juhaimi, Fahad AL, Özcan, Mehmet Musa, Uslu, Nurhan, Babiker, Elfadil E, Ahmed, Isam Muhamed A, Azmi, Ichsan Ulil
Published in Journal of Oleo Science (2020)
Published in Journal of Oleo Science (2020)
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Journal Article
An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures
Ghafoor, Kashif, Ahmed, Isam A. Mohamed, Özcan, Mehmet Musa, Al-Juhaimi, Fahad Y., Babiker, Elfadıl E., Azmi, Ichsan Ulil
Published in Food chemistry (15.12.2020)
Published in Food chemistry (15.12.2020)
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Journal Article
Effect of grape (Vitis vinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vitis leave and oils
Gülcü, Mehmet, Ghafoor, Kashif, Al‐Juhaimi, Fahad, Özcan, Mehmet Musa, Uslu, Nurhan, Babiker, Elfadıl E., Ahmed, Isam A. Mohamed, Azmi, Ichsan Ulil
Published in Journal of food processing and preservation (01.11.2020)
Published in Journal of food processing and preservation (01.11.2020)
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Journal Article
Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey
Ghafoor, Kashif, Uslu, Nurhan, Musa Özcan, Mehmet, Al Juhaimi, Fahad, Babiker, Elfadıl E., Mohamed Ahmed, Isam A., Azmi, Ichsan Ulil
Published in Journal of food processing and preservation (01.12.2020)
Published in Journal of food processing and preservation (01.12.2020)
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Journal Article
Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts
Ghafoor, Kashif, Yüksel, Betül, Juhaimi, Fahad AL, Özcan, Mehmet Musa, Uslu, Nurhan, Babiker, Elfadil E, Ahmed, Isam Muhamed A, Azmi, Ichsan Ulil
Published in Journal of Oleo Science (2020)
Published in Journal of Oleo Science (2020)
Get full text
Journal Article