Shahzad Hussain (S Hussain)

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 19

Top Topics

Mass Spectrometry

Magnetic Resonance

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Food science & nutrition

Gels (Basel, Switzerland)

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)
Mohamed Saleh Alamri, Abdellatif A Mohamed, Shahzad Hussain, Mohamed A Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem, Ibrahim A Ababtain
Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes. Foods (Basel, Switzerland) 11 (3) (2022)
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)
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A Mohamed, Mohamed A Ibraheem, Akram A Abdo Qasem, Ghalia Shamlan, Ibrahim A Ababtain
Exploring the Role of Acacia ( Acacia seyal ) and Cactus ( Opuntia ficus-indica ) Gums on the Dough Performance and Quality Attributes of Breads and Cakes. Foods (Basel, Switzerland) 11 (9) (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, Mohamed S Alamri, Mohamed A Ibraheem, Akram A Abdo Qasem, Tawfiq Alsulami, Ibrahim A Ababtain
Effect of Cactus ( Opuntia ficus-indica ) and Acacia ( Acacia seyal ) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches. Molecules (Basel, Switzerland) 27 (3) (2022)
Muzzamal Hussain, Farhan Saeed, Bushra Niaz, Muhammad Afzaal, Ali Ikram, Shahzad Hussain, Abdellatif A Mohamed, Mohamed S Alamri, Faqir Muhammad Anjum
Biochemical and nutritional profile of maize bran-enriched flour in relation to its end-use quality. Food science & nutrition 9 (6) (2021)
Maryam Aziz, Farhan Saeed, Nazir Ahmad, Aftab Ahmad, Muhammad Afzaal, Shahzad Hussain, Abdellatif A Mohamed, Mohamed S Alamri, Faqir Muhammad Anjum
Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content. Food science & nutrition 9 (1) (2020)
Shahzad Hussain, Abdellatif A Mohamed, Mohamed Saleh Alamri, Mohamed A Ibraheem, Akram A Abdo Qasem, Syed Ali Shahzad, Ibrahim A Ababtain
Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch. Foods (Basel, Switzerland) 9 (7) (2020)
Muhammad Afzaal, Farhan Saeed, Shahzad Hussain, Abdellatif A Mohamed, Mohamed S Alamri, Aftab Ahmad, Huda Ateeq, Tabussam Tufail, Muzzamal Hussain
Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks. Food science & nutrition 8 (10) (2020)
Hesham Alqah, M S Alamri, A A Mohamed, Shahzad Hussain, A A Qasem, M A Ibraheem, I A Ababtain
The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches. Polymers 12 (7) (2020)
Syed Ali Shahzad, Shahzad Hussain, Abdellatif A Mohamed, Mohamed S Alamri, Mohamed A Ibraheem, Akram A Abdo Qasem
Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch. Foods (Basel, Switzerland) 8 (12) (2019)
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)