E-LIB Suche - Ergebnisse für: Abeer S. Alhendi

1

Effect of food processing on the immunoreactivity of gliadi:

Alhendi, Abeer S. ; Ali, Aqeel M.
International Journal of Food Science & Technology. , 2024

Link: https://doi.org/10.1111/..

2

Microbial Quality of Paddy fields at Alfurat Alawsat Area, ..:

Alhendi, Abeer S. ; Ali, Aqeel M. ; Mohammed, Abeer K.
Baghdad Science Journal. , 2023

Link: https://doi.org/10.21123..

3

Effect of ultraviolet irradiation on immunoreactivity and o..:

Alobaidy, Zahraa S. ; Alhendi, Abeer S.
Food Science and Applied Biotechnology. 6 (2023) 1 - p. 177 , 2023

Link: https://doi.org/10.30721..

4

Assessment of Acrylamide Formation in Various Iraqi Bread T..:

Alsharafani, Mustafa A. M. ; Alhendi, Abeer S. ; Sharif, Taghreed K....
Journal of Food Quality. 2023 (2023) - p. 1-9 , 2023

Link: https://doi.org/10.1155/..

5

Characterization of Iraqi Domestic Wheat Flour and the Corr..:

Kadhim, Asraa A. ; Abdullah, Shyamaa B. ; Ibrahim, Marwa Q....
Food Science and Applied Biotechnology. 5 (2022) 1 - p. 54 , 2022

Link: https://doi.org/10.30721..

6

Selected quality parameters of wheat flour and dough for th..:

Alhendi, Abeer S. ; Al‐Hayani, Nuhoodh K. ; Alsharafani, Mustafa A....
Journal of Food Processing and Preservation. 46 (2022) 12 - p. , 2022

Link: https://doi.org/10.1111/..

7

Assessing synergistic effect of Jerusalem Artichoke juice a..:

Alsharafani, Mustafa A. M. ; Abdullah, Taghreed ; Jabur, Zahraa A....
Food Science & Nutrition. 10 (2022) 6 - p. 1994-2008 , 2022

Link: https://doi.org/10.1002/..

8

Evaluating the Flour Properties under Different Levels of P..:

Alsallami, Rana T. ; Abed, Shaimaa A. ; Hussein, Mohammed S...
Food Science and Applied Biotechnology. 4 (2021) 2 - p. 147 , 2021

Link: https://doi.org/10.30721..

9

Effect of pulsed light treatment on enzymes and protein all..:

Alhendi, Abeer S.
Journal of Food Science and Technology. 58 (2020) 8 - p. 2853-2862 , 2020

Link: https://doi.org/10.1007/..

10

Effect of moisture content of two paddy varieties on the ph..:

Alhendi, Abeer S. ; Al-Rawi, Salam H. ; Jasim, Ahmed M.
Brazilian Journal of Food Technology. 22 (2019) - p. , 2019

Link: https://doi.org/10.1590/..

11

Assessment of Acrylamide Formation in Various Iraqi Bread T..:

Mustafa A. M. Alsharafani ; Abeer S. Alhendi ; Taghreed K. Sharif...
http://dx.doi.org/10.1155/2023/7396893. , 2023

Link: https://doi.org/10.1155/..

12

Comparisons between flour qualities produced by three diffe..:

Abeer S. Alhendi ; Tamadher H. Ahmad ; Wasan S. Albayati...
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/714. , 2022

Link: https://doi.org/10.7455/..

13

Assessing synergistic effect of Jerusalem Artichoke juice a..:

Mustafa A. M. Alsharafani ; Taghreed Abdullah ; Zahraa A. Jabur...
https://doi.org/10.1002/fsn3.2815. , 2022

Link: https://doi.org/10.1002/..

14

Assessing synergistic effect of Jerusalem Artichoke juice a..:

Alsharafani, Mustafa A. M ; Abdullah, Taghreed ; Jabur, Zahraa A...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179157/. , 2022

Link: http://www.ncbi.nlm.nih...

15

Assessing synergistic effect of Jerusalem Artichoke juice a..:

Alsharafani, Mustafa A. M ; Abdullah, Taghreed ; Jabur, Zahraa A...
Food science & nutrition -- Food Sci Nutr -- https://onlinelibrary.wiley.com/journal/20487177 -- https://www.ncbi.nlm.nih.gov/pmc/journals/2357/ -- http://www.bibliothek.uni-regensburg.de/ezeit/?2703010 -- 2703010-6 -- 2048-7177. , 2022

Link: https://doi.org/10.1002/..