5 results for Fuad Al-Rimawi.

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Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils
American Journal of Food Science and Technology. 2017, 5(6), 245-248. DOI: 10.12691/ajfst-5-6-4
Pub. Date: November 13, 2017Views: 5574Downloads: 3998
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Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves
Journal of Food and Nutrition Research. 2014, 2(12), 925-930. DOI: 10.12691/jfnr-2-12-11
Pub. Date: November 24, 2014Views: 10863Downloads: 7281Citations: 2
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Anti-inflammatory Activities of Ethanolic Extracts of curcuma Longa (Turmeric) andcinnamon (Cinnamomum verum)
Journal of Food and Nutrition Research. 2017, 5(9), 668-673. DOI: 10.12691/jfnr-5-9-6
Pub. Date: August 23, 2017Views: 5715Downloads: 4075
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Olive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburger
American Journal of Food Science and Technology. 2017, 5(4), 162-166. DOI: 10.12691/ajfst-5-4-7
Pub. Date: August 09, 2017Views: 4540Downloads: 3092
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Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine
American Journal of Food Science and Technology. 2014, 2(5), 162-174. DOI: 10.12691/ajfst-2-5-5
Pub. Date: November 06, 2014Views: 17431Downloads: 12656Citations: 3
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