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Foods (Basel, Switzerland)|June 10, 2022
Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional IngredientsKashif Ghafoor, Fahad Y Al-Juhaimi, Elfadil E Babiker, et al.Journal of Food Science and Technology|September 20, 2018
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leavesFahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, et al.Journal of Oleo Science|January 10, 2018
Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut KernelsBertrand Matthäus, Mehmet Musa Özcan, Fahad Al Juhaimi, et al.Plants (Basel, Switzerland)|July 27, 2022
Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold StorageKashif Ghafoor, Fahad Y Al-Juhaimi, Isam A Mohamed Ahmed, et al.Journal of Food Science and Technology|January 28, 2021
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powdersMehmet Musa Özcan, Kashif Ghafoor, Fahad Al Juhaimi, et al.Journal of Oleo Science|March 11, 2021
Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado FruitsElfadıl E Babiker, Isam A Mohamed Ahmed, Nurhan Uslu, et al.Journal of Oleo Science|November 11, 2021
Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental WasteFahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, et al.Food Chemistry|August 28, 2019
The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruitsFahad Al Juhaimi, Kashif Ghafoor, Nurhan Uslu, et al.Journal of Oleo Science|April 12, 2021
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot KernelFahad Y Al-Juhaimi, Kashif Ghafoor, Mehmet Musa Özcan, et al.Journal of Oleo Science|August 14, 2020
Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut VarietiesElfadil E Babiker, Ibrahim A Almusallam, Nurhan Uslu, et al.Pageof 8