Works by Ghafoor, Kashif
Results: 118
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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- Article
Effect of drying methods on nutritional quality of young shoots and leaves of two Moringa species as non-conventional fodders.
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- Agroforestry Systems, 2018, v. 92, n. 3, p. 717, doi. 10.1007/s10457-016-0043-8
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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
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- Journal of Oleo Science, 2020, v. 69, n. 10, p. 1219, doi. 10.5650/jos.ess20149
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- Article
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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- Article
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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Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations.
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- Journal of Oleo Science, 2020, n. 8, p. 795, doi. 10.5650/jos.ess20041
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- Article
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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- Article
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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- Article
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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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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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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- Article
POLYPHENOLOXIDASE DEACTIVATION IN JUICE FROM 'CAMPBELL EARLY' GRAPES BY HEATING UNDER VACUUM PRESSURE.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 391, doi. 10.1111/j.1745-4530.2010.00596.x
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- Article
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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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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- Article
Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15266
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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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- Article
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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- Article
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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Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14807
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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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- Article
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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A comparative study of the properties of 10 variety melon seeds and seed oils.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfpp.14463
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- Article
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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- Article
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 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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- Article
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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Effect of location on chemical properties, amino acid and fatty acid compositions of fenugreek (<italic>Trigonella foenum‐graecum</italic> L.) seed and oils.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfpp.13569
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Effect of microwave heating on phenolic compounds of prickly pear (<italic>Opuntia ficus‐indica</italic> L.) seeds.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13437
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Determination of physicochemical properties of multifloral honeys stored in different containers.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13379
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Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 2, p. 140, doi. 10.1111/jfpp.12591
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- Article
OPTIMIZED EXTRACTION OF PHENOLIC COMPOUNDS FROM BARLEY (HORDEUM VULGARE L.) SEED AND THEIR RADICAL SCAVENGING PROPERTIES.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 793, doi. 10.1111/jfpp.12289
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