Turki S. Aldawoud
Riyadh, 11451, Saudi Arabia
Last Updated: 09/26/2026
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Found 10 publications
Design of experiments (DoE) to model phenolic compounds recovery from grape pomace using ultrasounds.
Journal: Journal of food science and technology
Published: October 09, 2021
Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment.
Journal: Foods (Basel, Switzerland)
Published: August 26, 2021
Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin.
Journal: Foods (Basel, Switzerland)
Published: May 18, 2021
Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology.
Journal: Foods (Basel, Switzerland)
Published: March 04, 2021
Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials.
Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials.
Journal: Foods (Basel, Switzerland)
Published: February 26, 2021
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review.
Journal: Foods (Basel, Switzerland)
Published: September 30, 2020
Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents.
Journal: Molecules (Basel, Switzerland)
Published: July 24, 2020
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era.
Journal: Trends in food science & technology
Published: July 20, 2020
Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation.
Journal: Biomolecules
Published: June 07, 2020
Safety of foods, food supply chain and environment within the COVID-19 pandemic.
Journal: Trends in food science & technology
Published: April 22, 2020
Showing 1-10 of 10
Last Updated: 09/26/2026