916 results on '"Ibrahim, Salam"'
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2. Biotechnology Approaches to Food Security: Risks and Solutions
3. Application of Nanoparticles to Enhance the Microbial Quality and Shelf Life of Food Products
4. Probiotics and Delivery System
5. Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods
6. Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties
7. Acidic deep eutectic solvent as a greener medium for highly efficient extraction of anthocyanins from blackberry fruit: Optimization, stability and purification with two-aqueous phase method
8. Camelina sativa (L. Crantz) products; an alternative feed ingredient for poultry diets with its nutritional and physiological consequences
9. Assessment of the probiotic, anti-bacterial, and anti-biofilm characteristics of Lacticaseibacillus rhamnosus CWKu-12, along with its potential impact on the expression of virulence genes in Listeria monocytogenes ATCC 19115
10. Lavandula stoechas significantly alleviates cigarette smoke-induced acute lung injury via modulation of oxidative stress and the NF-κB pathway
11. Properties of modified chitosan-based films and coatings and their application in the preservation of edible mushrooms: A review
12. Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review
13. Volatile Aromatic Flavor Compounds in Yogurt: A Review
14. Lactic Acid Bacteria: Review on the Potential Delivery System as an Effective Probiotic
15. Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers
16. Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
17. Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review
18. Using Design Thinking to Promote Goals of Care Conversations With Seriously Ill Patients
19. Effects of degradation on the physicochemical and antioxidant properties of carboxymethyl pachymaran
20. Effects of light intensity on the biosynthesis of glucosinolate in Chinese cabbage plantlets
21. Peanuts, the Immune System, and Food Safety : Assaying Commercial Products for Peanut Residues in a Remote Hands-On Activity
22. Sanitizers for Decontamination of Fresh Produce: Alternative to Chlorine
23. Quality and Safety of Fresh Produce during Storage: Hurdle Technology
24. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
25. Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)
26. The impact of alternative nitrogen sources on the growth and viability of Lactobacillus delbrueckii ssp. bulgaricus
27. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
28. Green and highly extraction of phenolic compounds and antioxidant capacity from kinkeliba (Combretum micranthum G. Don) by natural deep eutectic solvents (NADESs) using maceration, ultrasound-assisted extraction and homogenate-assisted extraction
29. Analysis of the dispersed composition of milk using photon correlation spectroscopy
30. Is choline kinase alpha a drug target for obesity?
31. Application of nanotechnology in different aspects of the food industry
32. Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
33. Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review
34. Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect
35. Learning Business Economics and Fermentation by Developing a Method for Producing Yogurt for Sale
36. Learning Inquiry by Applying the Principles of Fermentation to the Production of Yogurt
37. Investigation of the influence of Zinc-containing compounds on the components of the colloidal phase of milk
38. Essential oils as additives in active starch-based food packaging films: A review
39. Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging
40. Structure characterization and in vitro immunomodulatory activities of carboxymethyl pachymaran
41. Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata
42. Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese.
43. Isolation, characterization and antioxidant of polysaccharides from Stropharia rugosoannulata
44. Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms
45. A modified reinforced clostridial medium for the isolation and enumeration of Lactobacillus delbrueckii ssp. bulgaricus in a mixed culture
46. Bactericidal activity of copper-ascorbic acid mixture against Staphylococcus aureus spp.
47. Effects of freeze drying and hot-air drying on the physicochemical properties and bioactivities of polysaccharides from Lentinula edodes
48. Quality and antioxidant potential of goat's milk paneer prepared from different citrus juices and its whey
49. Tofu Whey-Based Media for Probiotic Lactiplantibacillus plantarum D4 as a Halal Starter Culture
50. Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp
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