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Muhammad Afzaal

Showing results (71-80 of 127) with videos related to

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Journal of Food Science|August 2, 2023
Encapsulation of probiotic bacteria using polyelectrolytes stabilized nanoliposomes for improved viability under hostile conditionsMuhammad Adeel, Muhammad Afzaal, Farhan Saeed, et al.
Food Science & Nutrition|August 14, 2023
Probing the functional and therapeutic properties of postbiotics in relation to their industrial applicationAbrar Asif, Muhammad Afzaal, Hina Shahid, et al.
Plos One|March 12, 2025
Lantana camara plant extract catalyzed biosynthesis of graphene-metal nanocomposites with potential cytotoxic activitiesKfait Ullah Khan, Misbahur Rehman, Mariam Hameed, et al.
Food Science & Nutrition|January 1, 2020
Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditionsMuhammad Afzaal, Azmat Ullah Khan, Farhan Saeed, et al.
Food Science & Nutrition|July 17, 2023
Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated reviewMuhammad Afzaal, Farhan Saeed, Maryam Bibi, et al.
Food Science & Nutrition|July 17, 2023
Valorization and food applications of okara (soybean residue): A concurrent reviewAasma Asghar, Muhammad Afzaal, Farhan Saeed, et al.
Heliyon|April 24, 2024
Gut microbiota and their derivatives in the progression of colorectal cancer: Mechanisms of action, genome and epigenome contributionsAwais Ahmad, Nasir Mahmood, Muhammad Ahtisham Raza, et al.
Plos One|March 10, 2025
Effect of co-encapsulation using white and red onion peel extract on the viability and stability of Lacticaseibacillus rhamnosus under stressful conditionsAfaf Ejaz, Yuosra Amer Ali, Muhammad Afzaal, et al.
Food Science & Nutrition|June 16, 2023
Isolation and antioxidant characterization of theaflavin for neuroprotective effect in mice modelArslan Ahmad, Farhana Nosheen, Muhammad Umair Arshad, et al.
Food Science & Nutrition|August 6, 2025
Eco-Friendly Approaches to Low-Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable StrategyMuhammad Hammad, Ali Imran, Muhammad Afzaal, et al.
Pageof 13

Showing results (71-80 of 127) with videos related to

Sort By:
Pageof 13
Journal of Food Science|August 2, 2023
Encapsulation of probiotic bacteria using polyelectrolytes stabilized nanoliposomes for improved viability under hostile conditionsMuhammad Adeel, Muhammad Afzaal, Farhan Saeed, et al.
Food Science & Nutrition|August 14, 2023
Probing the functional and therapeutic properties of postbiotics in relation to their industrial applicationAbrar Asif, Muhammad Afzaal, Hina Shahid, et al.
Plos One|March 12, 2025
Lantana camara plant extract catalyzed biosynthesis of graphene-metal nanocomposites with potential cytotoxic activitiesKfait Ullah Khan, Misbahur Rehman, Mariam Hameed, et al.
Food Science & Nutrition|January 1, 2020
Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditionsMuhammad Afzaal, Azmat Ullah Khan, Farhan Saeed, et al.
Food Science & Nutrition|July 17, 2023
Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated reviewMuhammad Afzaal, Farhan Saeed, Maryam Bibi, et al.
Food Science & Nutrition|July 17, 2023
Valorization and food applications of okara (soybean residue): A concurrent reviewAasma Asghar, Muhammad Afzaal, Farhan Saeed, et al.
Heliyon|April 24, 2024
Gut microbiota and their derivatives in the progression of colorectal cancer: Mechanisms of action, genome and epigenome contributionsAwais Ahmad, Nasir Mahmood, Muhammad Ahtisham Raza, et al.
Plos One|March 10, 2025
Effect of co-encapsulation using white and red onion peel extract on the viability and stability of Lacticaseibacillus rhamnosus under stressful conditionsAfaf Ejaz, Yuosra Amer Ali, Muhammad Afzaal, et al.
Food Science & Nutrition|June 16, 2023
Isolation and antioxidant characterization of theaflavin for neuroprotective effect in mice modelArslan Ahmad, Farhana Nosheen, Muhammad Umair Arshad, et al.
Food Science & Nutrition|August 6, 2025
Eco-Friendly Approaches to Low-Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable StrategyMuhammad Hammad, Ali Imran, Muhammad Afzaal, et al.
Pageof 13