| Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil M Alsebaeai, M Alfawaz, A Chauhan, A AL-Farga, S Fatma International Journal of Food Science and Nutrition 2 (6), 52-55, 2017 | 10 | 2017 |
| DEVELOPMENT OF PRODUCTION TECHNOLOGY TO MANUFACTURE OF GREEN CHILI POWDER A Singh, AK Chauhan, RP Singh, P Yadav, M Alsebaeai Kuala Lumpur International Agriculture, Forestry and Plantation, 2015 | 8 | 2015 |
| Omega-3 fatty acid from plant sources and its application in food technology P Yadav, AK Chauhan, MA Al-Sebaeai Innovations in Food Technology: Current Perspectives and Future Goals, 41-52, 2020 | 7 | 2020 |
| Microscopic Characterizations of Green Chilli Powder A Mohammed, A Anil, Y Poonam, Chauhan, ALS Muneer, S Al-Dalali, ... Int. J. Curr. Microbiol. App. Sci 7 (8), 2488-2497, 2018 | 7* | 2018 |
| Effect of Storagibility on the Shelf Life of Green Chilli Powder Using Different Packaging Materials M Alsebaeai, A Chauhan, Arvind International Journal of Innovative Research in Science, Engineering and …, 2017 | 7 | 2017 |
| Effect of the drying methods on the quality and characterization of green chilli powder MA Al-Sebaeai, AK Chauhan, HS Arvind, P Yadav Int J Food Sci Nutr 2 (6), 18-23, 2017 | 7 | 2017 |
| Consumption of Green Chilli and Its Nutritious Effect on Human Health PY Mohammed Alsebaeai, Anil Chauhan, Arvind Innovations in Food Technology, 373, 2020 | 6* | 2020 |
| Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology P Yadav, AK Chauhan, M Alsebaeai, S Yadav Int. J. Curr. Microbiol. App. Sci 6 (3), 110-118, 2017 | 2 | 2017 |
| Effect of thermal treatment on the bioactive compounds in green chilli M Alsebaeai, A Chauhan, SRP Arvind, P Yadav, S Fatma, KK Maurya Int J Agric Sci Res (IJASR) 6 (6), 187-194, 2016 | 2 | 2016 |
| Effect of Pre-Treatments and Drying Methods on Quality of Green Chilli Powder MA Al-Sebaeai, AK Chauhan, HS Arvind, P Yadav Int. J. Pure Appl. Biosci 6 (2), 1153-1157, 2018 | 1 | 2018 |
| Fortification of functional value of pineapple Ready-to-Serve (RTS) beverage by the addition of Amla and Giloy S Sonker, A Chaudhary, A Chauhan, M Alsebaeai International Journal of Food Science and Nutrition 3 (1), 48-51, 2018 | 1 | 2018 |
| Development and production technology for green chilli powder M Alsebaeai Centre of Food Science and Technology Institute of Agricultural Sciences …, 2017 | 1 | 2017 |
| Evaluation of Hygienic Quality of Yoghurt Sold in Local Market in Sana'a City-Yemen AQA Mohammed, M Algadri, A Hajeb, M Kaid, M Al-Asli, W Rokan, ... Int. J. Curr. Microbiol. App. Sci 13 (02), 46-53, 2024 | | 2024 |
| Effect of probiotic in yoghurt on glucose and lipid profile in DM2 patient AMA Drmosh, ATM Al-Shehari, AAA Alareda, AMA Almatwakla, ... INTERNATIONAL MALAYSIAN UNIVERSITY, 2022 | | 2022 |
| Taizzy Smoked Cheese: Updated Information AM ALolofi, RK Pandey, MA ALsebaeai, RP Shah, P Yadav Innovations in Food Technology: Current Perspectives and Future Goals, 53-61, 2020 | | 2020 |
| DEVELOPMENT AND PRODUCTION TECHNOLOGY FOR GREEN CHILLI POWDER MA Qasem Alsebaeai CENTRE OF FOOD SCIENCE AND TECHNOLOGY INSTITUTE OF AGRICULTURAL SCIENCES …, 2017 | | 2017 |
| Effect of thermal treatment on the bioactive compounds in green chili powder M Alsebaeai, A Chauhan, Anil, R Singh, P Yadav, S Fatma International Journal of AgriculturalSci 6 (6), 87-194, 2016 | | 2016 |
| نشاط وثباتية مركبات مضادات الأكسدة المستخلصة من ثمار الرمان الطائفي M Alsebaeai, M Alfawaz Journal of the Saudi Society of Agricultural Sciences 13 (221-234), 61-60, 2014 | | 2014 |
| محتوي الفينولات الكلي ونشاط مركبات مضادات الأكسدة المستخلصة من قشور الرمان M Alsebaeai,Mohammed, Alfawaz J. Saudi Soc. For Food and Nutrition 9 (1), 48-60, 2014 | | 2014 |
| DEVELOPMENT OF PRODUCTION TECHNOLOGY TO MANUFACTURE OF GREEN CHILI POWDER AK Chauhan, P Yadav, M Alsebaeai | | |
Poonam YadavResearch ScholarVerified email at bhu.ac.in
