المنشورات و المؤلفات

Effects of TiO2–UVC photocatalysis and thermal pasteurisation on microbial inactivation and quality characteristics of the Korean rice-and-malt drink sikhye

Kinetic modeling and characterization of a diffusion-based timetemperature indicator (TTI) for monitoring microbial quality of nonpasteurized angelica juice

MICROENCAPSULATION OF FISH OIL USING HYDROXYPROPYL METHYLCELLULOSE AS A CARRIER MATERIAL BY SPRAY DRYING

Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars

Simultaneous Extraction and Fractionation of Fish Oil from Tuna By-Product Using Supercritical Carbon Dioxide (SC-CO2)

Clinacanthus nutans: A review of the medicinal uses, pharmacology and phytochemistry

Effect of pistachio seed hull extracts on quality attributes of chicken burger

Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder

Effect of partial replacement of alfalfa hay with Moringa species leaves on milk yield and composition of Najdi ewes

EFFECTS OF UV-C IN A TEFLON-COIL AND HIGH HYDROSTATIC PRESSURE COMBINED TREATMENT FOR MAINTENANCE OF THE CHARACTERISTIC QUALITY OF DONGCHIMI (WATERY RADISH KIMCHI) DURING ROOM TEMPERATURE STORAGE

Comparative study on feeding value of Moringa leaves as a partial replacement for alfalfa hay in ewes and goats

Stereospermum fimbriatum as a Potential Source of Phytochemicals: A Review of Stereospermum Genus

The biochemical composition of the leaves and seeds meals of moringa species as non-conventional sources of nutrients

Rapid investigation of a-glucosidase inhibitory activity of Phaleria macrocarpa extracts using FTIR-ATR based fingerprinting

Review Article Nutritional Composition, Extraction and Utilization of Wheat Germ Oil: A Review

Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits

Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure

The chemistry/biochemistry of the bio-conversion of isoflavones in food preparation

High Pressure Treatments of Soybean and Soybean Products

Extraction of Oil from Phaleria Macrocarpa

Some physico-chemical properties of date fruit varieties

Analyses and profiling of extract and fractions of neglected weed Mimosa pudica Linn. traditionally used in Southeast Asia to treat diabetes

Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burger

Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress

Mango (Mangifera indica L.) by-products and their valuable components: a review

Effect of heating process on oil yield and fatty acid composition of wheat germ

Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products

Effects of anthocyanins as nutraceuticals

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

Optimized extraction of phenolic compounds from barley (Hordeum vulgare L.) seed and their radical scavenging properties

Biogas production through the anaerobic digestion of date palm tree wastes - process optimization

Antioxidant properties of oleanolic acid from grape peel

Physicochemical properties and mineral contents of seven different date fruit (Phoenix dactylifera L.) varieties growing from Saudi Arabia

Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

β-Glycosidase-Assisted Bioconversion of Ginsenosides in Purified Crude Saponin and Extract from Red Ginseng (Panax ginseng C. A. Meyer)

Bioactive compounds, antioxidant and physico-chemical properties of juice from lemon, mandarin and orange fruits cultivated in Saudi Arabia

Supercritical carbon dioxide extraction of oil from Thunnus tonggol head by optimization of process parameters using response surface methodology

Effects of ultraviolet-C treatment in a Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

Bacterial inactivation in water, DNA strands breaking, and membrane damage induced by ultraviolet-assisted titanium dioxide photocatalysis

Effects of Arabic gum coating on physico-chemical properties and kinetics of color change in tomato (Solanum lycopersicum L.) fruits during storage

Techniques for extraction of bioactive compounds from plant materials: a review

Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitis labrusca B.) seeds

Effects of high hydrostatic pressure on microstructure and color of red ginseng (Panax ginseng)

Effect of gum arabic edible coating on weight loss, firmness and sensory characteristics of cucumber (Cucumis sativus L.) fruit during storage

Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera L.) varieties

Polyphenoloxidase deactivation in juice from 'Campbell Early' grapes by heating under vacuum pressure

Total phenolics and antioxidant activities of leaf and stem extracts from coriander, mint and parsley grown in Saudi Arabia

Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food

Staphylococcus aureus in Relation to Physical, Physiological and Subjective Conditions of Apparently Normal Human Skin

Oral delivery of insulin using chitosan capsules cross-linked with phytic acid

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

Effects of grape (Vitis labrusca B.) peel and seed extracts on phenolics, antioxidants and anthocyanins in grape juice

Optimization of ultrasound-assisted extraction of total anthocyanins from grape peel

Optimization of supercritical carbon dioxide extraction of bioactive compounds from grape peel (Vitis labrusca B.) by using response surface methodology

Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L) powder

Effects of β-glycosidase reaction on bio-conversion of isoflavones and quality during tofu processing

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and anthocyanins from grape (Vitis vinifera) seeds

Optimization of Microwave-assisted Extraction of Active Components from Chinese Quince using Response Surface Methodology

Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidants from grape peel through response surface methodology

Effects of gellan, xanthan, and λ-carrageenan on ellagic acid sedimentation, viscosity, and turbidity of ‘Campbell Early’ grape juice

Kashif Ghafoor

Associate Professor | Faculty

Address: Department of Food and Nutrition Sciences, King Saud University, Riyadh | Phone: 011-4691951

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