Author

Ma. H

Editor - Cited by 14,283 - Food Allergy - food nanotechnology - flux seeds - beans - food marketing

Biography

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China Jiangsu Provincial Research Center of Bio-process and Separation Engineering of Agri-products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Title
Cited by
Year
Heat and mass transfer modeling for fruit drying: a review
JM Iqbal, WM Akbar, MR Aftab, I Younas, U JamilMOJ Food Process. Technol 7, 69-73, 2019201
16
2019
Heat and mass transfer modeling for fruit drying: a review
JM Iqbal, WM Akbar, MR Aftab, I Younas, U JamilMOJ Food Process. Technol 7, 69-73, 2019201
16
2019
Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup
T Cankurtaran, H Ceylan, N BilgiçliJournal of Food Processing and Preservation 44 (10), e14826, 2020202
15
2020
Nutritional Composition, Phytochemistry and Medicinal Use of Quince (Cydonia oblonga Miller) with Emphasis on its Processed and Fortified Food Products
FJA Entesar Hanan, Vasudha SharmaJ Food Process Technol 11 (6), 1-13, 202015202
15
2020
Nutritional Composition, Phytochemistry and Medicinal Use of Quince (Cydonia oblonga Miller) with Emphasis on its Processed and Fortified Food Products
FJA Entesar Hanan, Vasudha SharmaJ Food Process Technol 11 (6), 1-13, 202015202
15
2020
Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup
T Cankurtaran, H Ceylan, N BilgiçliJournal of Food Processing and Preservation 44 (10), e14826, 2020202
15
2020
Sustainable performance of cold-set gelation in the confectionery manufacturing and its effects on perception of sensory quality of jelly candies
MHM de Avelar, G de Castilho Queiroz, P EfraimCleaner Engineering and Technology 1, 100005, 2020202
12
2020
Sustainable performance of cold-set gelation in the confectionery manufacturing and its effects on perception of sensory quality of jelly candies
MHM de Avelar, G de Castilho Queiroz, P EfraimCleaner Engineering and Technology 1, 100005, 2020202
12
2020
Impact of wheat-barley blending on rheological, textural and sensory attributes of leavened bread
F Naziri, GA NayikWeather 10, 7, 2023202
9
2023
Impact of wheat-barley blending on rheological, textural and sensory attributes of leavened bread
F Naziri, GA NayikWeather 10, 7, 2023202
9
2023
Nutritive composition and physicochemical properties and oil contents of okra (abelmoschus esculentus L seed in middle awash, ethiopia)
M Zerihun, H Berhe, M Mulu, Z Agrgahgn, M DemelieJ Food Process Technol 11 (10), 4, 2020202
8
2020
Nutritive composition and physicochemical properties and oil contents of okra (abelmoschus esculentus L seed in middle awash, ethiopia)
M Zerihun, H Berhe, M Mulu, Z Agrgahgn, M DemelieJ Food Process Technol 11 (10), 4, 2020202
8
2020
Effect of pumpkin flour on the rheological characteristics of wheat flour and on biscuit quality
MA Khan, C Mahesh, P Vineeta, GK Sharma, AD SemwalJournal of Food Processing & Technology 10 (9), 1-6, 2019201
7
2019
Effect of pumpkin flour on the rheological characteristics of wheat flour and on biscuit quality
MA Khan, C Mahesh, P Vineeta, GK Sharma, AD SemwalJournal of Food Processing & Technology 10 (9), 1-6, 2019201
7
2019
Effect of drying on physicochemical characteristics of Bhut Jolokia (chilli pepper)
E Kennao, A Kumari, M Singh, SA Hossain, A Das, PK Wasnik, BK BhartiJournal of Food Processing and Technology 11 (823), 1-8, 2020202
6
2020
Vegetables as a source of important nutrients and bioactive compounds: their human health benefits
I Javed, A Waseem, R AmmadMOJ Food Process Technol 7 (4), 13-14, 2019201
6
2019
Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soy cake, rice bran and carrot pomace blends
AI Akinyede, TD Oluwajuyitan, JB DadaMOJ Food Process Technol 8 (1), 19-27, 2020202
6
2020
Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soy cake, rice bran and carrot pomace blends
AI Akinyede, TD Oluwajuyitan, JB DadaMOJ Food Process Technol 8 (1), 19-27, 2020202
6
2020
Vegetables as a source of important nutrients and bioactive compounds: their human health benefits
I Javed, A Waseem, R AmmadMOJ Food Process Technol 7 (4), 13-14, 2019201
6
2019
Effect of drying on physicochemical characteristics of Bhut Jolokia (chilli pepper)
E Kennao, A Kumari, M Singh, SA Hossain, A Das, PK Wasnik, BK BhartiJournal of Food Processing and Technology 11 (823), 1-8, 2020202
6
2020

Referred From: https://scholar.google.com/citations?hl=en&view_op=list_works&gmla=AJsN-F5IEHg1NIvUuz6X_fjYITwe21yKu9R4LPeHJXirm8YSxcDVE5IlthCP8yiEQYZ9Ez1u7zU3_i1PiCNuN-bWAjXsYgTAPg4a21kGkIQKWUJnS4LEOvw&user=2OZTsYQAAAAJ&gmla=AJsN-F7-jL

Cited by
Citations 14283
h-index 53
i10-index 378
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