Akhtar S - Search Results

1

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder.

Waseem M, Akhtar S, Ismail T, Alsulami T, Qamar M, Sattar DE, Suleman R, Saeed W, Osei Tutu C. Waseem M, et al. Among authors: akhtar s. Food Chem X. 2024 Oct 16;24:101896. doi: 10.1016/j.fochx.2024.101896. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39687630 Free PMC article.

2

Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder.

Waseem M, Akhtar S, Qamar M, Saeed W, Ismail T, Esatbeyoglu T. Waseem M, et al. Among authors: akhtar s. Foods. 2022 Nov 25;11(23):3802. doi: 10.3390/foods11233802. Foods. 2022. PMID: 36496613 Free PMC article.

3

Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies.

Ismail T, Akhtar S, Riaz M, Ismail A. Ismail T, et al. Among authors: akhtar s. Int J Food Sci Nutr. 2014 Sep;65(6):661-6. doi: 10.3109/09637486.2014.908170. Epub 2014 Apr 13. Int J Food Sci Nutr. 2014. PMID: 24725173

4

Pomegranate peel and peel extracts: chemistry and food features.

Akhtar S, Ismail T, Fraternale D, Sestili P. Akhtar S, et al. Food Chem. 2015 May 1;174:417-25. doi: 10.1016/j.foodchem.2014.11.035. Epub 2014 Nov 15. Food Chem. 2015. PMID: 25529700 Review.

5

Nutritional characterization and food value addition properties of dehydrated spinach powder.

Waseem M, Akhtar S, Manzoor MF, Mirani AA, Ali Z, Ismail T, Ahmad N, Karrar E. Waseem M, et al. Among authors: akhtar s. Food Sci Nutr. 2021 Jan 7;9(2):1213-1221. doi: 10.1002/fsn3.2110. eCollection 2021 Feb. Food Sci Nutr. 2021. PMID: 33598205 Free PMC article.

6

The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.).

Arshad N, Akhtar S, Ismail T, Saeed W, Qamar M, Özogul F, Bartkiene E, Rocha JM. Arshad N, et al. Among authors: akhtar s. Foods. 2023 Jul 27;12(15):2851. doi: 10.3390/foods12152851. Foods. 2023. PMID: 37569119 Free PMC article.

7

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea).

Naseem A, Akhtar S, Ismail T, Qamar M, Sattar DE, Saeed W, Esatbeyoglu T, Bartkiene E, Rocha JM. Naseem A, et al. Among authors: akhtar s. Microorganisms. 2023 Sep 19;11(9):2343. doi: 10.3390/microorganisms11092343. Microorganisms. 2023. PMID: 37764187 Free PMC article.

8

Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in Brassica campestris L. Leaves Harvested at Different Growth Stages.

Younis M, Akhtar S, Ismail T, Qamar M, Sattar DE, Saeed W, Mubarak MS, Bartkiene E, Rocha JM. Younis M, et al. Among authors: akhtar s. Foods. 2024 Jun 11;13(12):1826. doi: 10.3390/foods13121826. Foods. 2024. PMID: 38928768 Free PMC article.

9

Nutritional perspectives for the prevention and mitigation of COVID-19.

Akhtar S, Das JK, Ismail T, Wahid M, Saeed W, Bhutta ZA. Akhtar S, et al. Nutr Rev. 2021 Feb 11;79(3):289-300. doi: 10.1093/nutrit/nuaa063. Nutr Rev. 2021. PMID: 33570583 Free PMC article.

10

Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets.

Nadeem HR, Akhtar S, Ismail T, Qamar M, Sestili P, Saeed W, Azeem M, Esatbeyoglu T. Nadeem HR, et al. Among authors: akhtar s. Antioxidants (Basel). 2022 Sep 23;11(10):1882. doi: 10.3390/antiox11101882. Antioxidants (Basel). 2022. PMID: 36290605 Free PMC article.

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