42 results on '"Suleman, Raheel"'
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2. Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics
3. Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder
4. The effect of Lactiplantibacillus plantarum fermentation and blanching on microbial population, nutrients, anti-nutrients and antioxidant properties of fresh and dried mature Moringa oleifera leaves
5. Quinoa (Chenopodium quinoa): Potential of the 'Golden Grain' for Food and Nutritional Security in South Asia
6. Dissipation of selected pesticide residues in grapes by using ozone enriched atmosphere
7. Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
8. Effect of thermal processing on the digestion of plant proteins
9. Emerging technologies for the processing of milk and milk products
10. List of contributors
11. Impact of plastic bags usage in food commodities: an irreversible loss to environment
12. Taurine Promotes Neuritic Growth of Dorsal Root Ganglion Cells Exposed to High Glucose in Vitro
13. The microRNAs Expression Profile in Sciatic Nerves of Diabetic Neuropathy Rats After Taurine Treatment by Sequencing
14. Taurine Ameliorates High Glucose Induced Apoptosis in HT-22 Cells
15. Protective Effect of Taurine on Apoptosis of Spinal Cord Cells in Diabetic Neuropathy Rats
16. Anti-apoptotic Effect of Taurine on Schwann Cells Exposed to High Glucose In Vitro
17. Development of plastic/gelatin bilayer active packaging film with antibacterial and water-absorbing functions for lamb preservation
18. Ameliorative effects of taurine against diabetes: a review
19. Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled UPLC-MS/MS
20. Effect of Aging Methods and Ultrasonication Treatment on the Sensory Profile of Beef Longissimus lumborum Muscle
21. Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia
22. Correction to: Taurine Ameliorates High Glucose Induced Apoptosis in HT-22 Cells
23. Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber
24. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls
25. Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS.
26. Influence of Food Products Sudden Inflation on Livelihoods of Daily Income Wagers of Pakistan
27. Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue
28. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
29. Review: Food price fluctuations and its influence on global food market
30. Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
31. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
32. Safety Assessment of Foods at Capital Hospital of Pakistan through the Hazard Analysis and Critical Control Point System
33. The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
34. Formation of crust of dried meat and its relationship to moisture migration during air drying
35. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties
36. Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts
37. Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties
38. Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C
39. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties.
40. THE HEARTS WON: The ceaseless contributions of Pakistan Army have successfully restored peace and stability in Balochistan.
41. YOUTH OF BALOCHISTAN.
42. Formation of crust of dried meat and its relationship to moisture migration during air drying.
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