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  1. COMPARATIVE ASSESSMENT OF FREE RADICAL SCAVENGING ABILITY OF GREEN AND RED CABBAGE BASED ON THEIR ANTIOXIDANT VITAMINS AND PHYTOCHEMICAL CONSTITUENTS

    Article • Current Bioactive Compounds, January 2020, Bentham Science Publishers

    Ahmad Bilal, SAIMA TEHSEEN, Mr Hafiz Ansar Rasul Suleria

  2. Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile

    Article • Journal of Food Processing and Preservation, November 2019, Wiley

    SAIMA TEHSEEN, SAIMA TEHSEEN