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Published in International Journal of Educational Leadership and Management (16.07.2022)
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Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
Ghafoor, Kashif, Al Juhaimi, Fahad, Özcan, Mehmet Musa, Uslu, Nurhan, Babiker, Elfadıl E., Mohamed Ahmed, Isam A.
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Published in Food science & technology (01.05.2020)
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Published in Food science & technology (01.01.2019)
Published in Food science & technology (01.01.2019)
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Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
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Published in Journal of food science (01.04.2022)
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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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