Oxidative stability of olive, corn and soybean oil under different conditions von Naz, Shahina, Sheikh, Hina, Siddiqi, Rahmanullah, Asad Sayeed, Syed

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Effect of flavonoids on the oxidative stability of corn oil during deep frying von Naz, Shahina, Siddiqi, Rahmanullah, Asad Sayeed, Syed

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Antimicrobial activity of the polyphenolic fractions derived from Grewia asiatica, Eugenia jambolana and Carissa carandas von Siddiqi, Rahmanullah, Naz, Shahina, Ahmad, Samia, Sayeed, Syed Asad

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Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties von Saeed, Syed Muhammad Ghufran, Tayyaba, Sidra, Ali, Syed Arsalan, Tayyab, Sania, Sayeed, Syed Asad, Ali, Rashida, Mobin, Lubna, Naz, Shahina

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Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying von Naz, Shahina, Siddiqi, Rahmanullah, Sheikh, Hina, Sayeed, Syed Asad

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Antibacterial activity directed isolation of compounds from Onosma hispidum von Naz, Shahina, Ahmad, Samia, Ajaz Rasool, Sheikh, Asad Sayeed, Syed, Siddiqi, Rahmanullah

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Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits von Saeed, Syed Muhammad Ghufran, Urooj, Saman, Ali, Syed Arsalan, Ali, Rashida, Mobin, Lubna, Ahmed, Rahil, Sayeed, Syed Asad

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Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk von Ashraf, Seema, Sayeed, Syed Asad, Ali, Rashida, Vohra, Fahim, Ahmed, Naseer, Alam, Mohammad Khursheed

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Antioxidant Potential of the Polyphenolics in Grewia asiatica, Eugenia jambolana and Carissa carandas von Siddiqi, Rahmanullah, Naz, Shahina, Asad Sayeed, Syed, Ishteyaque, Shagufta, Samee Haider, Muhammad, Mukhtar Tarar, Omer, Jamil, Khalid

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Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic pro... von Ghufran Saeed, Syed Muhammad, Ali, Syed Arsalan, Ali, Rashida, Sayeed, Syed Asad, Mobin, Lubna

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Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attri... von Saeed, Syed Muhammad Ghufran, Ali, Syed Arsalan, Ali, Rashida, Sayeed, Syed Asad, Mobin, Lubna, Ahmed, Raheel

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Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional an... von Saeed, Syed Muhammad Ghufran, Ali, Syed Arsalan, Ali, Rashida, Sayeed, Syed Asad, Mobin, Lubna, Ahmed, Raheel

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Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes von Saeed, Syed Muhammad Ghufran, Ali, Syed Arsalan, Ali, Rashida, Naz, Shahina, Sayeed, Syed Asad, Mobin, Lubna, Ahmed, Raheel

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In vitro study of the inhibitory effect of Fe(II), Fe(III) and Zn(II) ions on the activity of trypsin von Naz, Shahina, Siddiqi, Rahmanullah, Sayeed, Syed Asad

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Impact of microwave treatment on the functionality of cereals and legumes von Ashraf, S. (Karachi Univ. (Pakistan). HEJ Research Inst. of Chemistry), Saeed, S.M.G. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Sayeed, S.A. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Ali, R. (English Biscuit Manufacturers (Pvt.) Limited, Karachi (Pakistan))

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Amaranth-Protein Interaction in Food System and its Impact on Tryptic Digestibility von Saeed, Syed Muhammad Ghufran, Sayeed, Syed Asad, Ashraf, Seema, Qureshi, Afreen, Ali, Rashida, Kausar, Rana, Saify, Zafar Saied

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Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough von Seema, Ashraf, Syed, Muhammad Ghufran Saeed, Syed, Asad Sayeed, Rashida, Ali, Hasan, Saeed, Mubarak, Ahmed

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Ponceau 4R: A Novel Staining Agent for Resolve Food Proteins on PAGE and Its Impact on Digestibility von Saeed, Syed Muhammad Ghufran, Sayeed, Syed Asad, Ashraf, Seema, Mobin, Lubna, Imtiaz, Syeda Siara, Shakeel, Adnan, Zarren, Tabinda, Ali, Rashida, Saify, Zafar Saieed

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Ponceau 4R: A Novel Staining Agent for Resolve Food Proteins on PAGE and Its Impact on Digestibility von Ghufran Saeed, Syed Muhammad, Sayeed, Syed Asad, Ashraf, Seema, Mobin, Lubna, Imtiaz, Syeda Siara, Shakeel, Adnan, Zarren, Tabinda, Ali, Rashida, Saify, Zafar Saieed

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Antioxidant activity directed isolations from Punica granatum von Naz, S. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Siddiqi, R. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Saeed, S.M.G. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Sayeed, S.A

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