دنبال کردن
Jasim Ahmed
Jasim Ahmed
Kuwait Institute for Scientific Research & Adjunct Professsor-The School of Packaging, Michigan
ایمیل تأیید شده در kisr.edu.kw
عنوان
نقل شده توسط
نقل شده توسط
سال
Engineering properties of foods‏
MA Rao, SSH Rizvi, AK Datta, J Ahmed‏
CRC press, 2014‏
9872014
Polylactides—chemistry, properties and green packaging technology: a review‏
J Ahmed, SK Varshney‏
International journal of food properties 14 (1), 37-58, 2011‏
5532011
Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles‏
YA Arfat, J Ahmed, N Hiremath, R Auras, A Joseph‏
Food Hydrocolloids 62, 191-202, 2017‏
2972017
Handbook of vegetables and vegetable processing‏
NK Sinha, YH Hui, EÖ Evranuz, M Siddiq, J Ahmed‏
John Wiley & Sons, 2010‏
2892010
Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey‏
J Ahmed, ST Prabhu, GSV Raghavan, M Ngadi‏
Journal of Food Engineering 79 (4), 1207-1213, 2007‏
2592007
The effect of high pressure treatment on rheological characteristics and colour of mango pulp‏
J Ahmed, HS Ramaswamy, N Hiremath‏
International Journal of Food Science & Technology 40 (8), 885-895, 2005‏
2232005
Polylactide/graphene oxide nanosheets/clove essential oil composite films for potential food packaging applications‏
YA Arfat, J Ahmed, M Ejaz, M Mullah‏
International journal of biological macromolecules 107, 194-203, 2018‏
2082018
Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging‏
M Mulla, J Ahmed, H Al-Attar, E Castro-Aguirre, YA Arfat, R Auras‏
Food Control 73, 663-671, 2017‏
1992017
Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging‏
M Ejaz, YA Arfat, M Mulla, J Ahmed‏
Food Packaging and Shelf Life 15, 113-121, 2018‏
1982018
Thermal degradation kinetics of carotenoids and visual color of papaya puree‏
J Ahmed, US Shivhare, KS Sandhu‏
Journal of Food Science 67 (7), 2692-2695, 2002‏
1972002
Drying characteristics of red chilli‏
P Gupta, J Ahmed, US Shivhare, GSV Raghavan‏
Drying technology 20 (10), 1975-1987, 2002‏
1962002
Microwave pasteurization and sterilization of foods‏
J Ahmed, HS Ramaswamy‏
Handbook of food preservation, 713-732, 2020‏
1932020
Thermal degradation kinetics of anthocyanin and visual colour of plum puree‏
J Ahmed, US Shivhare, GSV Raghavan‏
European Food Research and Technology 218, 525-528, 2004‏
1902004
Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material‏
YA Arfat, M Ejaz, H Jacob, J Ahmed‏
Carbohydrate Polymers 157, 65-71, 2017‏
1782017
Rheological properties of water insoluble date fiber incorporated wheat flour dough‏
J Ahmed, AS Almusallam, F Al-Salman, MH AbdulRahman, E Al-Salem‏
LWT-Food Science and Technology 51 (2), 409-416, 2013‏
1732013
Rheological characteristics and kinetics of colour degradation of green chilli puree‏
J Ahmed, US Shivhare, GSV Raghavan‏
Journal of food engineering 44 (4), 239-244, 2000‏
1712000
Thermal properties of polylactides: effect of molecular mass and nature of lactide isomer‏
J Ahmed, J Zhang, Z Song, S Varshney‏
Journal of Thermal Analysis and Calorimetry 95 (3), 957-964, 2009‏
1622009
Mechanical, thermal, structural and barrier properties of crab shell chitosan/graphene oxide composite films‏
J Ahmed, M Mulla, YA Arfat‏
Food Hydrocolloids 71, 141-148, 2017‏
1602017
Moisture adsorption isotherms for mushroom‏
US Shivhare, S Arora, J Ahmed, GSV Raghavan‏
LWT-Food Science and Technology 37 (1), 133-137, 2004‏
1492004
Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry‏
J Ahmed, HS Ramaswamy, A Ayad, I Alli, P Alvarez‏
Journal of Cereal Science 46 (2), 148-156, 2007‏
1482007
سیستم در حال حاضر قادر به انجام عملکرد نیست. بعداً دوباره امتحان کنید.
مقاله‌ها 1–20