All Stories

  1. The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

    Article • International Journal of Food Engineering, November 2019, De Gruyter

    Kashif Ghafoor, Mr Gbemisola J. Fadimu , Prof. Elfadil Elfadl Babiker, süleyman Doğu, Professor Isam A Mohamed Ahmed

  2. Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch

    Article • Quality Assurance and Safety of Crops & Foods, November 2018, Wageningen Academic Publishers

    Mr Gbemisola J. Fadimu , Kashif Ghafoor

  3. Isolation and characterization of novel antibacterial compound from an untapped plant, Stereospermum fimbriatum

    Article • Natural Product Research, November 2018, Taylor & Francis

    Kashif Ghafoor, Assoc. Prof. Dr. Syed Adnan Ali Shah

  4. Techniques for the extraction of phytosterols and their benefits in human health: a review

    Article • Separation Science and Technology, April 2018, Taylor & Francis

    Kashif Ghafoor

  5. Biological Activities and Extraction Technologies of Pheonix dactylifera: A Review

    Article • The Natural Products Journal, March 2018, Bentham Science Publishers

    Kashif Ghafoor

  6. α-glucosidase inhibitors isolated from Mimosa pudica L.

    Article • Natural Product Research, December 2017, Taylor & Francis

    Kashif Ghafoor

  7. The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles

    Article • Quality Assurance and Safety of Crops & Foods, June 2016, Wageningen Academic Publishers

    Prof. Elfadil Elfadl Babiker, Kashif Ghafoor

  8. Studying pathogenic inactivation on to a model surface using different advanced techniques

    Article • Journal of Applied Microbiology, July 2015, Wiley

    Kashif Ghafoor, Jiyong Park

  9. High Pressure Treatments of Soybean and Soybean Products

    Article • October 2011, IntechOpen

    Kashif Ghafoor