Works by Al Juhaimi, Fahad
Results: 133
Bioactive Compounds and Fatty Acid Composition of Oils Obtained by Different Extraction Methods from Caper (Capparis ovata Desf.) Seeds.
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- Journal of Oleo Science, 2025, v. 74, n. 2, p. 139, doi. 10.5650/jos.ess24204
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Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat.
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- Journal of Oleo Science, 2025, v. 74, n. 2, p. 131, doi. 10.5650/jos.ess24207
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Determination of heavy metals in bee honey with connected and not connected metal wires using inductively coupled plasma atomic emission spectrometry (ICP-AES).
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- Environmental Monitoring & Assessment, 2012, v. 184, n. 4, p. 2373, doi. 10.1007/s10661-011-2123-6
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Supercritical Fluid Extraction of Phenolic Compounds and Antioxidants from Grape ( Vitis labrusca B.) Seeds.
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- Plant Foods for Human Nutrition, 2012, v. 67, n. 4, p. 407, doi. 10.1007/s11130-012-0313-1
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Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3860, doi. 10.1111/ijfs.17133
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The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of 'Ayvalık' olive fruits fermented in few spice hydrosols.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3804, doi. 10.1111/ijfs.17123
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The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3632, doi. 10.1111/ijfs.17103
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The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3613, doi. 10.1111/ijfs.17095
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Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste.
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- Journal of Oleo Science, 2021, v. 70, n. 12, p. 1741, doi. 10.5650/jos.ess21219
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Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds.
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- Journal of Oleo Science, 2021, v. 70, n. 11, p. 1607, doi. 10.5650/jos.ess21225
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The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials.
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- Journal of Oleo Science, 2021, v. 70, n. 7, p. 901, doi. 10.5650/jos.ess21058
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Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.
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- Journal of Oleo Science, 2021, v. 70, n. 5, p. 607, doi. 10.5650/jos.ess20294
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Influence of Drying Methods on Bioactive Properties, Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits.
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- Journal of Oleo Science, 2021, v. 70, n. 4, p. 589, doi. 10.5650/jos.ess20343
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Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems.
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- Journal of Oleo Science, 2021, v. 70, n. 1, p. 21, doi. 10.5650/jos.ess20230
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Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils.
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- Journal of Oleo Science, 2020, v. 69, n. 11, p. 1381, doi. 10.5650/jos.ess20181
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Determination of Bioactive Lipid and Antioxidant Activity of Onobrychis, Pimpinella, Trifolium, and Phleum spp. Seed and Oils.
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- Journal of Oleo Science, 2020, v. 69, n. 11, p. 1367, doi. 10.5650/jos.ess20153
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Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying.
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- Journal of Oleo Science, 2020, n. 9, p. 985, doi. 10.5650/jos.ess20060
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Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties.
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- Journal of Oleo Science, 2020, n. 9, p. 965, doi. 10.5650/jos.ess20037
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Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.
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- Journal of Oleo Science, 2020, v. 69, n. 5, p. 423, doi. 10.5650/jos.ess19205
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Influence of Sumac Extract on the Physico-chemical Properties and Oxidative Stability of Some Cold Pressed Citrus Seed Oils.
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- Journal of Oleo Science, 2020, v. 69, n. 4, p. 307, doi. 10.5650/jos.ess19292
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The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed.
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- Journal of Oleo Science, 2019, v. 68, n. 11, p. 1099, doi. 10.5650/jos.ess19131
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Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds.
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- Journal of Oleo Science, 2019, v. 68, n. 11, p. 1063, doi. 10.5650/jos.ess19113
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Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour.
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- Journal of Oleo Science, 2019, v. 68, n. 10, p. 1033, doi. 10.5650/jos.ess19095
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The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
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- Journal of Oleo Science, 2019, v. 68, n. 4, p. 307, doi. 10.5650/jos.ess18251
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Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils.
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- Journal of Oleo Science, 2019, v. 68, n. 2, p. 167, doi. 10.5650/jos.ess18141
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The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2017-0302
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Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 8, p. 1095, doi. 10.1007/s11746-016-2850-5
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The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16759
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Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16161
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The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15840
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A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15605
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Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovata var herbacea) seed oils.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15530
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Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15368
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Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15203
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Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15161
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Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14980
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Effect of grape (Vitisvinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vitis leave and oils.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14890
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Physico-chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14745
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Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14539
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Potential of Acacia nilotica fruit flesh extract as an anti‐oxidative and anti‐microbial agent in beef burger.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14504
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Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14495
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Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 5, p. 1, doi. 10.1111/jfpp.14432
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Bioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plants.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 3, p. 1, doi. 10.1111/jfpp.14357
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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13986
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Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13979
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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13981
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Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfpp.13939
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Effect of location on some physico‐chemical properties of prickly pear (Opuntia ficus‐indica L.) fruit and seeds.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13896
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13606
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Effect of date varieties on physico‐chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfpp.13584
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