Search Results - Manheem, Kusaimah

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  1. 1
    The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage

    The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage by Manheem, Kusaimah, Benjakul, Soottawat, Kijroongrojana, Kongkarn, Visessanguan, Wonnop

    Published in Food chemistry
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  2. 2
    A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage

    A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage by Manheem, Kusaimah, Adiamo, Oladipupo, Roobab, Ume, Mohteshamuddin, Khaja, Hassan, Hassan M, Nirmal, Nilesh P, Maqsood, Sajid

    Published in Animals (Basel)
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  3. 3
    Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

    Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts by Maqsood, Sajid, Manheem, Kusaimah, Abushelaibi, Aisha, Kadim, Isam Tawfik

    Published in Animal science journal
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  4. 4
    Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness

    Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness by Maqsood, Sajid, Manheem, Kusaimah, Gani, Asir, Abushelaibi, Aisha

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  5. 5
    Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

    Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage by Maqsood, Sajid, Abushelaibi, Aisha, Manheem, Kusaimah, Kadim, Isam Tawfik

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  6. 6
    Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

    Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds by Maqsood, Sajid, Abushelaibi, Aisha, Manheem, Kusaimah, Al Rashedi, Aysha, Kadim, Isam Tawfik

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  7. 7
    Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage

    Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage by Manheem, Kusaimah, Benjakul, Soottawat, Kijroongrojana, Kongkarn, Faithong, Nandhsha, Visessanguan, Wonnop

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