Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures by Ong, Mei H., Whitehouse, A.Steve, Abeysekera, Rukmal, Al-Ruqaie, Ibrahim M., Kasapis, Stefan

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Effect of different treatment processes and preservation methods on the quality of truffles: I. Conventional methods (drying/freezing) by Al-Ruqaie, I.M. (King Abdulaziz City for Science and Technology, Riyadh (Saudi Arabia). Natural Resources and Environment Research Inst.)

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Effects of alkaline, hydrogen peroxide-treated fibres on nutrient digestibility, blood sugar and lipid profile in rats by Al-Shagrawi, R.A, Al-Ojayan, M.O, Sadek, M.A, Al-Shayeb, I.E, Al-Ruqaie, I.M

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Occurrence, chemical composition, and nutritional value of truffles: An overview by Hussain, G, Al-Ruqaie, I.M. (King Abdulaziz City for Science and Technology, Riyadh (Saudi Arabia). Natural Resources and Environment Research Inst.)

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Improvement in the quality of the dried fermented milk product, oggtt by Al-Ruqaie, Ibrahim M., El-Nakhal, Hamza M., Wahdan, Ahmed N.

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