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Journal of Food Protection|April 5, 2019
A Review of Effects of Carbon Dioxide on Microbial Growth and Food QualityJames A Daniels, Rajagopalan Krishnamurthi, Syed S H RizviJournal of Food Protection|December 3, 2013
Current intervention strategies for the microbial safety of sproutsAdi Md Sikin, Claire Zoellner, Syed S H RizviJournal of Agricultural and Food Chemistry|October 17, 2012
Micronutrient and protein-fortified whole grain puffed rice made by supercritical fluid extrusionIlankovan Paraman, Michael E Wagner, Syed S H RizviFood Chemistry|August 18, 2024
Orally self-disintegrating milk protein puffs enriched with food by-products for the elderlyAamir Iqbal, Jessica A Uhrin, Syed S H RizviJournal of Food Science|January 20, 2025
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off-flavor removal and sensory improvementAamir Iqbal, Abdul Fateh Hosseini, Syed S H RizviJournal of Food Science|December 14, 2024
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributesAbdul Fateh Hosseini, Aamir Iqbal, Syed S H RizviJournal of Agricultural and Food Chemistry|October 2, 2003
Leavened dough processing by supercritical fluid extrusion (SCFX)Zeynep Hicsasmaz, Esref Dogan, Cindy Chu, et al.Journal of Agricultural and Food Chemistry|October 31, 2002
Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starchSajid H Alavi, Kwan-Han Chen, Syed S H RizviJournal of Liposome Research|November 21, 2015
Stability of niosomes with encapsulated vitamin D3 and ferrous sulfate generated using a novel supercritical carbon dioxide methodMichael E Wagner, Katherine A Spoth, Lena F Kourkoutis, et al.Critical Reviews in Food Science and Nutrition|June 13, 2018
Changes in conformation and quality of vegetable protein during texturization process by extrusionJinchuang Zhang, Li Liu, Hongzhi Liu, et al.Pageof 3