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Publications by Ida I. Muhammad

The Influence of Microwave Cooking on the Nutritional Composition and Antioxidant Activity of the Underutilized Perah Seed [Pdf]

Acta Scientiarum Polonorum, Technologia Alimentaria

English

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Effect of Cooking Methods on Nutritional Composition and Antioxidant Properties of Lotus (Nelumbo Nucifera) Rhizome

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Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

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Nutritional Assessment, Phytochemical Composition and Antioxidant Analysis of the Pulp and Seed of Medjool Date Grown in Mexico

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Chemical Composition, Antioxidant and Antibacterial Activity of Tunisian Date Palm Seed

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Nutritional Composition of the Pulp of Pajura (Couepia Bracteosa Benth.), an Underutilized Fruit From the Amazon

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Nutritional Evaluation, Chemical Composition and Antioxidant Activity of Some Food Processing Wastes

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Nutritional Composition of the Seed of Icacina Senegalensis/Oliviformis (False Yam)

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Influence of Drying Methods on the Physicochemical Properties and Nutritional Composition of Instant Tremella Fuciformis

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