0000-0003-2976-9940 Employment
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Publications (48)
- Chemical composition, physicochemical characteristics and oxidative stability of co-extracted oil blends from linseed, groundnut and Nigella sativa seeds Save
- Effect of Lipid Removal on the Physicochemical, Functional, Rheological, and Amino Acid Profiles of Pearl Millet, Buckwheat, and Quinoa Flours Save
- Infrared pre-treatment effects on phenolic components, Maillard reaction products, antioxidant, functional and physicochemical properties of linseed flour and linseed cake flour Save
- Chemical profile and bioactive constituents of chia seed cake: a by-product of oil processing industries Save
- Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high‐moisture extrusion processed meat analogs Save
- Structural, techno-functional and nutraceutical properties of lentil proteins – a concise review Save
- Phenolic compounds in sea buckthorn (Hippophae rhamnoides L.) and their health-promoting activities: a review Save
- Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour Save
- Microwave roasting effects on phenolic, tocopherol, fatty acid and phytosterol profiles, physiochemical, oxidative and antioxidant properties of hemp seed oil Save
- Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared‐heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability Save