Search Results - Greiby, Ibrahim

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  1. 1
    Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating

    Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating by Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D.

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  2. 2
    Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods

    Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods by Muramatsu, Yoshiki, Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D.

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  3. 3
    Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods

    Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods by Sogi, Dalbir Singh, Siddiq, Muhammad, Greiby, Ibrahim, Dolan, Kirk D.

    Published in Food chemistry
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  4. 4
    Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

    Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating by Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D., Siddiq, Muhammad

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  5. 5
    Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

    Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace by Greiby, Ibrahim, Siddiq, Muhammad, Dolan, Kirk D., Kelkar, Shantanu

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