Search Results - Jasass, Fahad M. Al

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  1. 1
    Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential

    Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential by Alhuthayli, Haya F., Ahmed, Mohamed, Al Kharashi, Nouf A., Al-Jasass, Fahad M., Osman, Magdi A.

    Published in CYTA: journal of food
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  2. 2
    Impact of simulated in vitro gastrointestinal digestion on phenolic compounds and the antioxident potential of olive pomace

    Impact of simulated in vitro gastrointestinal digestion on phenolic compounds and the antioxident potential of olive pomace by Alhuthayli, Haya F, Mohammed, Mohammed A, Kharashi, Nouf A. Al, Jasass, Fahad M. Al, Yagoub, Abu ElGasim A, Osman, Magdi A

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    Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature

    Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature by Jasass, Fahad M. Al

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