Aoudeh, Eyad

Chemical Properties and Antioxidant Activity of Different Extracts from Purslane (<i>Portulaca Oleracea</i> L.)

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

Impact of Cumin (<i>Cuminum cyminum</i>) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency

Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

The effect of different drying methods on nutritional composition and antioxidant activity of purslane (<i>Portulaca oleracea</i>)

Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?

Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts