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Journal of Oleo Science|April 2, 2019
The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive OilsMehmet Musa Özcan, Fahad Al Juhaimi, Nurhan Uslu, et al.
Current Pharmaceutical Biotechnology|September 23, 2016
Stereospermum fimbriatum as a Potential Source of Phytochemicals: A Review of Stereospermum GenusAnis F I Awang, Sahena Ferdosh, Md Zaidul I Sarker, et al.
Foods (Basel, Switzerland)|November 27, 2025
Impacts of Roasting Intensity and Cultivar on Date Seed Beverage Quality Traits and Volatile Compounds Using Digital TechnologiesLinghong Shi, Hanjing Wu, Kashif Ghafoor, et al.
Journal of Oleo Science|October 14, 2021
Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable SeedsBertrand Matthäus, Elfadil E Babiker, Mehmet Musa Özcan, et al.
Journal of Food Science and Technology|July 14, 2016
The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxideE K Asep, S Jinap, A R Russly, et al.
Food Chemistry|February 6, 2021
Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flourElfadıl E Babiker, Mehmet Musa Özcan, Kashif Ghafoor, et al.
Journal of Oleo Science|October 16, 2019
Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin SeedsFahad Al Juhaimi, Şenay Şimşek, Kashif Ghafoor, et al.
Food Science & Nutrition|May 5, 2025
Ripening Stage and Phenolic Composition Characterization of Fruit from Different Date (Phoenix dactylifera L.) Cultivars in AustraliaLinghong Shi, Manan Sejpal, Kashif Ghafoor, et al.
Foods (Basel, Switzerland)|June 24, 2022
Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO2 TechniquesKashif Ghafoor, Md Zaidul Islam Sarker, Fahad Y Al-Juhaimi, et al.
Food Chemistry|July 18, 2020
An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperaturesKashif Ghafoor, Isam A Mohamed Ahmed, Mehmet Musa Özcan, et al.
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