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Your search keyword '"Nadeem, Muhammad"' showing total 22 results

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22 results on '"Nadeem, Muhammad"'

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1. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.

2. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter.

3. Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge.

4. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant−based polyphenolic optimal extracts.

5. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.

6. Hypoglycemic and hypolipidemic effects of different parts and formulations of bitter gourd (Momordica Charantia).

7. Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk.

8. Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants.

9. Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.

10. Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.

11. Promising features of Moringa oleifera oil: recent updates and perspectives.

12. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.

13. Triacylglycerol composition, physicochemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends.

14. Production of Bio-omega-3 eggs through the supplementation of extruded flaxseed meal in hen diet.

15. Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal.

16. Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink.

17. Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat.

18. Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.

19. Lipid compositional changes and oxidation status of ultra-high temperature treated Milk.

20. Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk.

21. Antioxidant capacity of cinnamon extract for palm oil stability.

22. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.

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