Abdellatif A Mohamed (A A Mohamed)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 10

Top Topics

Randomized Controlled Trial

Hyaluronic Acid

Magnetic Resonance

Top Venues

Molecules (Basel, Switzerland)

Gels (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Abdellatif A Mohamed, Mohamed Saleh Alamri, Hesham Al-Quh, Shahzad Hussain, Mohamed A Ibraheem, Abdur Rehman, Akram A Abdo Qasem
Effect of Shearing and Annealing on the Pasting Properties of Different Starches. Gels (Basel, Switzerland) 10 (6) (2024)
Abdellatif A Mohamed, Mohamed Saleh Alamri, Hesham Al-Quh, Shahzad Hussain, Mohamed A Ibraheem, Abdur Rehman, Akram A Abdo Qasem
Effect of Shearing and Annealing on the Pasting Properties of Different Starches. Gels (Basel, Switzerland) 10 (6) (2024)
Abdellatif A Mohamed, Mohamed Saleh Alamri, Hesham Al-Quh, Shahzad Hussain, Mohamed A Ibraheem, Abdur Rehman, Akram A Abdo Qasem
Effect of Shearing and Annealing on the Pasting Properties of Different Starches. Gels (Basel, Switzerland) 10 (6) (2024)
Hesham Alqah, Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A Mohamed, Akram A Abdo Qasem, Mohamed A Ibraheem, Aamir Shehzad
Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches. Molecules (Basel, Switzerland) 28 (20) (2023)
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A Mohamed, Mohamed Abdrabo Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Ibrahim A Ababtain
Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus ( Opuntia ficus-indica ) and Acacia ( Acacia seyal ) Gums. Molecules (Basel, Switzerland) 27 (21) (2022)
Abdulmajeed A AbuDujayn, Abdellatif A Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Nashi K Alqahtani
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums. Molecules (Basel, Switzerland) 28 (1) (2022)
Abdulmajeed A AbuDujayn, Abdellatif A Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Nashi K Alqahtani
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums. Molecules (Basel, Switzerland) 28 (1) (2022)
Abdulmajeed A AbuDujayn, Abdellatif A Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Nashi K Alqahtani
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums. Molecules (Basel, Switzerland) 28 (1) (2022)
Abdellatif A Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Ibrahim A Ababtain
Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies. Molecules (Basel, Switzerland) 27 (10) (2022)
Shahzad Hussain, Abdellatif A Mohamed, M S Alamri, M A Ibraheem, Akram A Abdo Qasem, Mohamed F Serag El-Din, Salah Abdulaziz M Almaiman
Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (4) (2019)