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Asaad R Al-Hilphy

Showing results (1-10 of 6) with videos related to

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Foods (Basel, Switzerland)|April 13, 2023
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food IndustryAlaa R Abdulstar, Ammar B Altemimi, Asaad R Al-Hilphy
Critical Reviews in Food Science and Nutrition|February 28, 2022
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foodsThabani Sydney Manyatsi, Asaad R Al-Hilphy, Mahsa Majzoobi, et al.
Journal of Food Science|April 26, 2020
Ultrasound applications in poultry meat processing: A systematic reviewAsaad R Al-Hilphy, Ammar B Al-Temimi, Hassan Hadi Mehdi Al Rubaiy, et al.
Food Science & Nutrition|August 20, 2025
Optimization of Canned Talang Queenfish Color Sterilized by Rotary Retort: Storage Stability, Artificial Intelligence-Adaptive Neuro Fuzzy Inference Systems Modeling TBA Based on Color AttributesAtheer A A Al-Mtury, Asaad R Al-Hilphy, Ammar B Altemimi, et al.
Food Science & Nutrition|October 31, 2024
Ultrasound-assisted extraction of bioactive compounds from <i>Moringa oleifera</i> leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributesA M S Al-Baidhani, Alia Z Hashim, Haider K Al-Qutaifi, et al.
Heliyon|October 9, 2023
Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributesAsaad R Al-Hilphy, Thamer-K M Al-Behadli, Atheer A Al-Mtury, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|April 13, 2023
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food IndustryAlaa R Abdulstar, Ammar B Altemimi, Asaad R Al-Hilphy
Critical Reviews in Food Science and Nutrition|February 28, 2022
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foodsThabani Sydney Manyatsi, Asaad R Al-Hilphy, Mahsa Majzoobi, et al.
Journal of Food Science|April 26, 2020
Ultrasound applications in poultry meat processing: A systematic reviewAsaad R Al-Hilphy, Ammar B Al-Temimi, Hassan Hadi Mehdi Al Rubaiy, et al.
Food Science & Nutrition|August 20, 2025
Optimization of Canned Talang Queenfish Color Sterilized by Rotary Retort: Storage Stability, Artificial Intelligence-Adaptive Neuro Fuzzy Inference Systems Modeling TBA Based on Color AttributesAtheer A A Al-Mtury, Asaad R Al-Hilphy, Ammar B Altemimi, et al.
Food Science & Nutrition|October 31, 2024
Ultrasound-assisted extraction of bioactive compounds from <i>Moringa oleifera</i> leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributesA M S Al-Baidhani, Alia Z Hashim, Haider K Al-Qutaifi, et al.
Heliyon|October 9, 2023
Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributesAsaad R Al-Hilphy, Thamer-K M Al-Behadli, Atheer A Al-Mtury, et al.
Pageof 1