Isam A. Mohamed Ahmed
www.mendeley.com
0000-0002-6578-0795
University of Khartoum Faculty of Agriculture
31 papers found
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The role of roasting on changes in bioactive properties, fatty acid and phenolic compound profiles in the free and bound fraction of black quinoa seeds
Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds
Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants
Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures
Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt
Effects of Functional Edible Coatings and Storage on Bioactive Compounds, Antioxidant Properties and Sugars in Barhi Dates
Innovative and Green Extraction Techniques for the Optimal Recovery of Phytochemicals from Saudi Date Fruit Flesh
Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage
Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients
A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis meloL.) slices dehydrated by oven, microwave and infrared systems
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovatavarherbacea) seed oils
Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages
Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communisL.) fruits
Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing
Evaluation of the antioxidant activity of some plant extracts (rosemary, sage and savory, summer) on stability of moringa oil
Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations
Influence of grape variety on bioactive compounds, antioxidant activity and phenolic compounds of some grape seeds grown in Turkey
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
Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol and chemical composition of sesame seed and oils obtained from different countries
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