Enzymatic influence on dough rheology and cookie quality: protease and lipase as functional modifiers by Anum Liaquat, Humaira Ashraf, Mehak Ahsan, Iahtisham- Ul-Haq, Robert Mugabi, Tawfiq Alsulami, Gulzar Ahmad Nayik

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Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) by Iahtisham-Ul-Haq, Saba Zulfiqar, Hadiya, Sara Shahbaz, Tawfiq Alsulami, Aanchal Sharma, Yash D. Jagdale, Robert Mugabi, Gulzar Ahmad Nayik

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Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder by Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-e-shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu

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Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study by Saleh Al-Ghamdi, Tawfiq Alsulami, Ghedeir Alshamri, Mohammed Ahmed, Mansour Ibrahim, Fohad M. Husain, Ahmed A. Alameen, Ronnel Fulleros, Wael Elamin

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Assessment of nutritional, antioxidant, physicochemical, and storage stability of carrot powder supplemented goat milk yogurt by Hafiz Talha Hafeez, Hafiz Shahzad Muzammil, Zulfiqar Ahmad, Tawfiq Alsulami, Muhammad Waseem, Tahir Mehmood, Rana Muhammad Aadil, Muhammad Faisal Manzoor, Gholamreza Abdi

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Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads by Syed Hammad Mazhar, Muhammad Waseem, Zulfiqar Ahmad, Muhammad Rizwan Javed, Muhammad Faisal Manzoor, Muhammad Ammar Khan, Robert Mugabi, Tawfiq Alsulami, Gulzar Ahmad Nayik

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Synergistic enhancement in the mulberry juice’s antioxidant activity by using lactic acid bacteria co-culture fermentation by Sanabil Yaqoob, Mostafa M. Gouda, Bismillah Mubeen, Aysha Imtiaz, Mian Shamas Murtaza, Kanza Aziz Awan, Abdur Rehman, Tawfiq Alsulami, Ibrahim Khalifa, Yongkun Ma

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Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative by Faiza Javed, Saima Tehseen, Faiza Ashfaq, Aysha Sameen, Waseem Khalid, Rizwana Batool, Ahmed Bilal, Muhammad Zubair Khalid, Tawfiq Alsulami, Robert Mugabi, Gulzar Ahmad Nayik

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Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties by Mian Shamas Murtaza, Sanabil Yaqoob, Bismillah Mubeen, Aysha Sameen, Mian Anjum Murtaza, Abdur Rehman, Tawfiq Alsulami, Sameh A. Korma, Ibrahim Khalifa, Yong Kun Ma

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Evaluating eating patterns and health status of undergraduate students majoring in human nutrition, Lahore, Pakistan: a cross-sectional study by Saad Afzal, Ayesha Iftikhar, Mateen Ahmad, Zeeshan Ashraf, Waseem Khalid, Shinawar Waseem Ali, Maryam Illyas, Fareed Afzal, Muhammad Zubair Khalid, Tawfiq Alsulami, Emery Lenge Mukonzo

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Clinical and computational exploration of red date fruit vinegar: synergistic effects on cardiovascular and type 2 diabetes pathways by Zeshan Ali, Zeshan Ali, Hamad Rafique, Rana Adnan Tahir, Tania Saeed, Muhamad Amir Rasheed, Ishrat Khan, Tawfiq Alsulami, Muqadas Shahzadi, Mariam Laraib Amir, Suleiman A. Althawab, Fangchao Cui, Fangchao Cui

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Optimization of calcium chloride and ultrasonication pre-treatment to mitigate the microbial load on fresh carrots using response surface methodology by Muhammad Sameem Javed, Haq Nawaz, Fatima Filza, Muhammad Junaid Anwar, Faiz Ul Hassan Shah, Umair Ali, Muhammad Rizwan Tariq, Hammad Hafeez, Tawfiq Alsulami, Yash D. Jagdale, Robert Mugabi, Gulzar Ahmad Nayik

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