Search Results - Ghawi, Sameer Khalil

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  1. 1
    Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane

    Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestin... by Abukhabta, Salah, Khalil Ghawi, Sameer, Karatzas, Kimon Andreas, Charalampopoulos, Dimitris, McDougall, Gordon, Allwood, J. Will, Verrall, Susan, Lavery, Siobhan, Latimer, Cheryl, Pourshahidi, L. Kirsty, Lawther, Roger, O’Connor, Gloria, Rowland, Ian, Gill, Chris I. R.

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  2. 2
    The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

    The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba) by Ghawi, Sameer Khalil, Methven, Lisa, Niranjan, Keshavan

    Published in Food chemistry
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  3. 3
    Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings

    Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings by Ghawi, Sameer Khalil, Rowland, Ian, Methven, Lisa

    Published in Appetite
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  4. 4
    Silver Bionanocomposites as Active Food Packaging: Recent Advances & Future Trends Tackling the Food Waste Crisis

    Silver Bionanocomposites as Active Food Packaging: Recent Advances & Future Trends Tackling the Food Waste Crisis by Trotta, Federico, Da Silva, Sidonio, Massironi, Alessio, Mirpoor, Seyedeh Fatemeh, Lignou, Stella, Ghawi, Sameer Khalil, Charalampopoulos, Dimitris

    Published in Polymers
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  5. 5
    Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study

    Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study by Ghawi, Sameer Khalil, Methven, Lisa, Rastall, Robert A, Niranjan, Keshavan

    Published in Food chemistry
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  6. 6
    Advancing Food Preservation: Sustainable Green-AgNPs Bionanocomposites in Paper-Starch Flexible Packaging for Prolonged Shelf Life

    Advancing Food Preservation: Sustainable Green-AgNPs Bionanocomposites in Paper-Starch Flexible Packaging for Prolonged Shelf Life by Trotta, Federico, Da Silva, Sidonio, Massironi, Alessio, Mirpoor, Seyedeh Fatemeh, Lignou, Stella, Ghawi, Sameer Khalil, Charalampopoulos, Dimitris

    Published in Polymers
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  7. 7
    Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds

    Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yello... by Okunade, Olukayode Adediran, Ghawi, Sameer Khalil, Methven, Lisa, Niranjan, Keshavan

    Published in Food chemistry
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  8. 8
    Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type

    Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type by Kampa, Jansuda, Koidis, Anastasios, Ghawi, Sameer Khalil, Frazier, Richard A., Rodriguez-Garcia, Julia

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  9. 9
    Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss

    Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss by Mokhtar, Wan Mohd Fadli Wan, Ghawi, Sameer Khalil, Niranjan, Keshavan

    Published in Drying technology
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  10. 10
    Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties

    Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties by Ghawi, Sameer Khalil, Shen, Yuchi, Niranjan, Keshavan, Methven, Lisa

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