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Journal of the Science of Food and Agriculture|April 24, 2012
Effects of high hydrostatic pressure on structure and colour of red ginseng (Panax ginseng)Kashif Ghafoor, Sun-Ok Kim, Dong-Un Lee, et al.Journal of Oleo Science|May 8, 2020
Influence of Roasting on Oil Content, Bioactive Components of Different Walnut KernelKashif Ghafoor, Fahad Al Juhaimi, Ümit Geçgel, et al.Journal of Food Science and Technology|August 2, 2018
Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oilsFahad Al Juhaimi, Mehmet Musa Özcan, Kashif Ghafoor, et al.Journal of Oleo Science|June 8, 2018
The Effect of Solvent Type and Roasting Processes on Physico-Chemical Properties of Tigernut (Cyperus esculentus L.) Tuber OilFahad Aljuhaimi, Kashif Ghafoor, Mehmet Musa Özcan, et al.Tropical Animal Health and Production|July 28, 2016
Effect of partial replacement of alfalfa hay with Moringa species leaves on milk yield and composition of Najdi ewesElfadıl E Babiker, Fahad Al Juhaimi, Kashif Ghafoor, et al.Journal of Food Science and Technology|March 4, 2020
Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extractionMehmet Musa Özcan, Fahad Al Juhaimi, Kashif Ghafoor, et al.Food Chemistry|June 23, 2026
Bioaccessibility and antioxidant activity of phenolic compounds from roasted date seed during in vitro digestionLinghong Shi, Faezeh Ebrahimi, Hanjing Wu, et al.Water Research|June 15, 2013
Bacterial inactivation in water, DNA strand breaking, and membrane damage induced by ultraviolet-assisted titanium dioxide photocatalysisSoohyun Kim, Kashif Ghafoor, Jooyoung Lee, et al.Journal of Oleo Science|March 6, 2020
Influence of Sumac Extract on the Physico-chemical Properties and Oxidative Stability of Some Cold Pressed Citrus Seed OilsKashif Ghafoor, Mehmet Musa Özcan, Fahad Al Juhaimi, et al.Journal of Food Science and Technology|June 7, 2019
The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leavesMehmet Musa Özcan, Selin Fındık, Fahad AlJuhaimi, et al.Pageof 8