All Stories

  1. effect of fermentation on rice bread quality

    Article • March 2017, IntechOpen

    Dr Muna Abdulsalam Ilowefah

  2. REVIEW: Properties of Cereal Brans: A Review

    Article • Cereal Chemistry, January 2015, Scientific Societies

    Dr Muna Abdulsalam Ilowefah

  3. Yeast fermentation and brown rice flour functionality

    Article • Journal of Food Science and Technology, December 2014, Springer Science + Business Media

    Dr Muna Abdulsalam Ilowefah

  4. Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

    Article • International Journal of Food Science & Technology, July 2014, Wiley

    Dr Muna Abdulsalam Ilowefah

  5. Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

    Article • International Journal of Food Science & Technology, April 2014, Wiley

    Dr Muna Abdulsalam Ilowefah

  6. Fermented Brown Rice Flour as Functional Food Ingredient

    Article • Foods, February 2014, MDPI AG

    Dr Muna Abdulsalam Ilowefah

  7. Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate

    Article • Nigerian Food Journal, January 2014, Elsevier

    Dr Muna Abdulsalam Ilowefah

  8. Cytotoxicity of nickel zinc ferrite nanoparticles on cancer cells of epithelial origin

    Article • International Journal of Nanomedicine, July 2013, Taylor & Francis

    Dr Sharida Fakurazi, Dr Muna Abdulsalam Ilowefah, Mohamed Ezzat Zowalaty