Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery von Aldughpassi, Ahmed, Alkandari, Sharifa, Alkandari, Dina, Al-Hassawi, Fatima, Sidhu, Jiwan S., Al-Amiri, Hanan A., Al-Salem, Ebtihal

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Chia seed (Salvia hispanica L.) supplementation to the diet of adults with type 2 diabetes improved systolic blood pressure: A randomized controlled trial von Alwosais, Eman Zaid Marzouq, Al-Ozairi, Ebaa, Zafar, Tasleem A, Alkandari, Sharifa

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Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions von Alu'datt, Muhammad H, Tranchant, Carole C, Alhamad, Mohammad N, Rababah, Taha, Al-U'datt, Doa'a, Gammoh, Sana, Alrosan, Mohammad, Alkandari, Sharifa, Zghoul, Roa'a

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Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications von Alu'datt, Muhammad H., Rababah, Taha, Al‐u'datt, Doa'a G. F., Gammoh, Sana, Alkandari, Sharifa, Allafi, Ahmed, Alrosan, Mohammad, Kubow, Stan, Al‐Rashdan, Haneen K.

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Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage von Alkandari, Sharifa, Al-Hassawi, Fatima, Aldughpassi, Ahmed, Sidhu, Jiwan S., Al-Amiri, Hanan A., Al-Othman, Amani, Ahmed, Nissar, Ahmad, Anwar

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Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents von Alkandari, Sharifa, Bhatti, Mohammad E., Aldughpassi, Ahmed, Al-Hassawi, Fatima, Al-Foudari, Mohammad, Sidhu, Jiwan S.

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