Babiker, Elfadıl E

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

Ghafoor, K., Ahmed, I. A. M., Doğu, S., Uslu, N., Fadimu, G. J., Al Juhaimi, F., Babiker, E. E., & Özcan, M. M. (2019) · International Journal of Food Engineering

Phytochemicals and Antioxidant ActivitiesFood Drying and Modeling

Cited by 76

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

Özcan, M. M., Matthäus, B., Aljuhaimi, F., Mohamed Ahmed, I. A., Ghafoor, K., Babiker, E. E., Osman, M. A., Gassem, M. A., & Alqah, H. A. S. (2020) · Journal of Food Science and Technology

Nuts composition and effectsEdible Oils Quality and Analysis

Cited by 48