Theo dơi
Jasim Ahmed
Jasim Ahmed
Kuwait Institute for Scientific Research & Adjunct Professsor-The School of Packaging, Michigan
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Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Engineering properties of foods
MA Rao, SSH Rizvi, AK Datta, J Ahmed
CRC press, 2014
Polylactides—chemistry, properties and green packaging technology: a review
J Ahmed, SK Varshney
International journal of food properties 14 (1), 37-58, 2011
Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles
YA Arfat, J Ahmed, N Hiremath, R Auras, A Joseph
Food Hydrocolloids 62, 191-202, 2017
Handbook of vegetables and vegetable processing
NK Sinha, YH Hui, EÖ Evranuz, M Siddiq, J Ahmed
John Wiley & Sons, 2010
Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey
J Ahmed, ST Prabhu, GSV Raghavan, M Ngadi
Journal of Food Engineering 79 (4), 1207-1213, 2007
The effect of high pressure treatment on rheological characteristics and colour of mango pulp
J Ahmed, HS Ramaswamy, N Hiremath
International journal of food science & technology 40 (8), 885-895, 2005
Thermal degradation kinetics of carotenoids and visual color of papaya puree
J Ahmed, US Shivhare, KS Sandhu
Journal of Food Science 67 (7), 2692-2695, 2002
Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging
M Mulla, J Ahmed, H Al-Attar, E Castro-Aguirre, YA Arfat, R Auras
Food Control 73, 663-671, 2017
Drying characteristics of red chilli
P Gupta, J Ahmed, US Shivhare, GSV Raghavan
Drying technology 20 (10), 1975-1987, 2002
Polylactide/graphene oxide nanosheets/clove essential oil composite films for potential food packaging applications
YA Arfat, J Ahmed, M Ejaz, M Mullah
International journal of biological macromolecules 107, 194-203, 2018
Thermal degradation kinetics of anthocyanin and visual colour of plum puree
J Ahmed, US Shivhare, GSV Raghavan
European Food Research and Technology 218, 525-528, 2004
Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging
M Ejaz, YA Arfat, M Mulla, J Ahmed
Food Packaging and Shelf Life 15, 113-121, 2018
Microwave pasteurization and sterilization of foods
J Ahmed, HS Ramaswamy
Handbook of food preservation, 713-732, 2020
Rheological characteristics and kinetics of colour degradation of green chilli puree
J Ahmed, US Shivhare, GSV Raghavan
Journal of food engineering 44 (4), 239-244, 2000
Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material
YA Arfat, M Ejaz, H Jacob, J Ahmed
Carbohydrate polymers 157, 65-71, 2017
Rheological properties of water insoluble date fiber incorporated wheat flour dough
J Ahmed, AS Almusallam, F Al-Salman, MH AbdulRahman, E Al-Salem
LWT-Food Science and Technology 51 (2), 409-416, 2013
Thermal properties of polylactides: effect of molecular mass and nature of lactide isomer
J Ahmed, JX Zhang, Z Song, SK Varshney
Journal of Thermal Analysis and Calorimetry 95, 957-964, 2009
Moisture adsorption isotherms for mushroom
US Shivhare, S Arora, J Ahmed, GSV Raghavan
LWT-Food Science and Technology 37 (1), 133-137, 2004
Mechanical, thermal, structural and barrier properties of crab shell chitosan/graphene oxide composite films
J Ahmed, M Mulla, YA Arfat
Food Hydrocolloids 71, 141-148, 2017
Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry
J Ahmed, HS Ramaswamy, A Ayad, I Alli, P Alvarez
Journal of Cereal Science 46 (2), 148-156, 2007
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