Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein von Babiker, El fadil E, Hiroyuki, Azakami, Matsudomi, Naotoshi, Iwata, Hiroyuki, Ogawa, Tadashi, Bando, Noriko, Kato, Akio

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Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties von Mohamed Ahmed, Isam A., Özcan, Mehmet Musa, Al Juhaimi, Fahad, Babiker, El Fadil E., Ghafoor, Kashif, Banjanin, Tijana, Osman, Magdi A., Gassem, Mustafa A., Alqah, Hesham A. S.

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Antioxidant activity, fatty acid composition, phenolic compounds and mineral contents of stem, leave and fruits of two morphs of wild myrtle plants von Özcan, Mehmet Musa, Al Juhaimi, Fahad, Ahmed, Isam A. Mohamed, Babiker, ElFadil E., Ghafoor, Kashif

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Molecular Mechanism of the Excellent Emulsifying Properties of Phosvitin−Galactomannan Conjugate von Khan, M. A. Sattar, Babiker, El fadil E, Azakami, Hiroyuki, Kato, Akio

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The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves von Özcan, Mehmet Musa, Fındık, Selin, AlJuhaimi, Fahad, Ghafoor, Kashif, Babiker, ElFadıl E., Adiamo, Oladipupu Q.

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Changes in chemical composition of guava fruits during development and ripening von El Bulk, Rashida E., Babiker, El Fadil E., El Tinay, Abdullahi H.

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