Works by Karrar, Emad
Results: 64
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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- Article
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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- Article
Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 6885, doi. 10.1111/ijfs.17492
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- Article
The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6619, doi. 10.1111/ijfs.17418
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- Article
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5606, doi. 10.1111/ijfs.17283
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- Article
The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 5118, doi. 10.1111/ijfs.17250
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- Article
Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (Eruca sativa Mill.) leaves.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4755, doi. 10.1111/ijfs.17202
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- Article
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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- Article
Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3679, doi. 10.1111/ijfs.17108
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- Article
Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3624, doi. 10.1111/ijfs.17098
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- Article
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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- Article
The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3603, doi. 10.1111/ijfs.17094
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- Article
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (Cucurbita spp.) Seeds.
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- Journal of Oleo Science, 2024, v. 73, n. 12, p. 1457, doi. 10.5650/jos.ess24153
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- Article
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels.
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- Journal of Oleo Science, 2024, v. 73, n. 11, p. 1397, doi. 10.5650/jos.ess24155
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- Article
Comparison of Lipid Composition between Quasipaa spinosa Oil and Rana catesbeiana Oil and Its Effect on Lipid Accumulation in Caenorhabditis elegans.
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- Journal of Oleo Science, 2024, v. 73, n. 2, p. 239, doi. 10.5650/jos.ess23143
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- Article
Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
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- Journal of Oleo Science, 2021, v. 70, n. 7, p. 885, doi. 10.5650/jos.ess20360
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- Article
Supercritical CO<sub>2</sub> extraction of gurum (Citrulluslanatus var. Colocynthoide) seed oil and its properties comparison with conventional methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 5, p. N.PAG, doi. 10.1111/jfpe.13129
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- Article
Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 12, p. 1165, doi. 10.1002/aocs.12646
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- Article
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China.
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- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 3, p. 229, doi. 10.1002/aocs.12449
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- Article
Inhibition Mechanism of Berberine on α‐Amylase and α‐Glucosidase in Vitro.
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- Starch / Staerke, 2022, v. 74, n. 3/4, p. 1, doi. 10.1002/star.202100231
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- Article
Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15475
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- Article
Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China.
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- Foods, 2023, v. 12, n. 6, p. 1251, doi. 10.3390/foods12061251
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- Article
Characterization of Anoectochilus roxburghii Bioactive Compounds and Its Inhibition on the Metabolism‐Related Enzyme Activities In Vitro.
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- Journal of Food Biochemistry, 2024, v. 2024, p. 1, doi. 10.1155/2024/5521656
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- Article
Comparative effects of sesame lignans (sesamin, sesamolin, and sesamol) on oxidative stress and lipid metabolism in steatosis HepG2 cells.
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- Journal of Food Biochemistry, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfbc.14180
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- Article
Sesamol ameliorates hepatic lipid accumulation and oxidative stress in steatosis HepG2 cells via the PPAR signaling pathway.
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- Journal of Food Biochemistry, 2021, v. 45, n. 11, p. 1, doi. 10.1111/jfbc.13976
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- Article
Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 5, p. 3340, doi. 10.1111/ijfs.17079
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- Article
The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2421, doi. 10.1111/ijfs.16970
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- Article
The composition, characterisation, and health impacts of human milk lipid medium‐ and long‐chain TAGs.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6192, doi. 10.1111/ijfs.16754
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- Article
Micro‐encapsulation of gurum (Citrullus lanatus Var. Colocynthoide) seed oil maintains functional quality characteristics during accelerated storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7712, doi. 10.1111/ijfs.16122
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- Article
Determination of Phenolic Compounds in Gurum (Citrulluslanatus var. Colocynthoide) Seed Oil Obtained by Different Methods Using HPLC.
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- Food Analytical Methods, 2020, v. 13, n. 7, p. 1391, doi. 10.1007/s12161-020-01757-9
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- Article
Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil.
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- Horticulturae, 2022, v. 8, n. 7, p. 575, doi. 10.3390/horticulturae8070575
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- Article
Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition.
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- Food Science & Nutrition, 2021, v. 9, n. 9, p. 5131, doi. 10.1002/fsn3.2479
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- Article
Nutritional and lifestyle changes required for minimizing the recovery period in home quarantined COVID‐19 patients of Punjab, Pakistan.
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- Food Science & Nutrition, 2021, v. 9, n. 9, p. 5036, doi. 10.1002/fsn3.2458
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- Article
Nanotechnology: A novel tool to enhance the bioavailability of micronutrients.
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- Food Science & Nutrition, 2021, v. 9, n. 6, p. 3354, doi. 10.1002/fsn3.2311
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- Article
Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat.
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- Food Science & Nutrition, 2021, v. 9, n. 6, p. 3219, doi. 10.1002/fsn3.2284
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- Article
Investigating the structural properties and in vitro digestion of rice flours.
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- Food Science & Nutrition, 2021, v. 9, n. 5, p. 2668, doi. 10.1002/fsn3.2225
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- Article
Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan.
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- Food Science & Nutrition, 2021, v. 9, n. 5, p. 2605, doi. 10.1002/fsn3.2215
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- Article
Nutritional characterization and food value addition properties of dehydrated spinach powder.
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- Food Science & Nutrition, 2021, v. 9, n. 2, p. 1213, doi. 10.1002/fsn3.2110
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- Article
Fish protein intake is a novel dietary approach for managing diabetes‐associated complications in diabetic Wistar rat model.
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- Food Science & Nutrition, 2021, v. 9, n. 2, p. 1017, doi. 10.1002/fsn3.2069
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- Article
Effect of herbal formulation intake on health indices in albino Wistar rat model.
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- Food Science & Nutrition, 2021, v. 9, n. 1, p. 441, doi. 10.1002/fsn3.2009
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- Article
A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human health.
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- Journal of Food Biochemistry, 2019, v. 43, n. 2, p. N.PAG, doi. 10.1111/jfbc.12733
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- Article
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets.
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- Processes, 2024, v. 12, n. 10, p. 2114, doi. 10.3390/pr12102114
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- Article
Effect of Drying Methods on the Antioxidant Capacity and Bioactive and Phenolic Constituents in the Aerial Parts of Marjoram (Origanum majorana L.) Grown Naturally in the Taurus Mountains in the Mediterranean Region.
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- Processes, 2024, v. 12, n. 9, p. 2016, doi. 10.3390/pr12092016
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- Article
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder.
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- Processes, 2024, v. 12, n. 9, p. 1990, doi. 10.3390/pr12091990
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- Article
Gurum Seeds: A Potential Source of Edible Oil.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 3, p. 1, doi. 10.1002/ejlt.202000104
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- Article
Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay.
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- European Journal of Lipid Science & Technology, 2020, v. 122, n. 3, p. 1, doi. 10.1002/ejlt.201900354
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- Article
High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions.
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- European Journal of Lipid Science & Technology, 2020, v. 122, n. 2, p. N.PAG, doi. 10.1002/ejlt.201900307
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- Article
Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters.
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- Molecules, 2023, v. 28, n. 2, p. 672, doi. 10.3390/molecules28020672
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- Article
Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China.
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- Molecules, 2022, v. 27, n. 19, p. 6324, doi. 10.3390/molecules27196324
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- Article
Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS.
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- Molecules, 2022, v. 27, n. 12, p. 3905, doi. 10.3390/molecules27123905
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- Article