Jasim Ahmed
Jasim Ahmed
KISR & Adjunct Associate Professsor, The School of Packaging, Michigan State University
Verified email at kisr.edu.kw
Cited by
Cited by
Engineering properties of foods
MA Rao, SSH Rizvi, AK Datta, J Ahmed
CRC press, 2014
Polylactides—chemistry, properties and green packaging technology: a review
J Ahmed, SK Varshney
International Journal of Food Properties 14 (1), 37-58, 2011
Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey
J Ahmed, ST Prabhu, GSV Raghavan, M Ngadi
Journal of Food Engineering 79 (4), 1207-1213, 2007
The effect of high pressure treatment on rheological characteristics and colour of mango pulp
J Ahmed, HS Ramaswamy, N Hiremath
International journal of food science & technology 40 (8), 885-895, 2005
Thermal degradation kinetics of anthocyanin and visual colour of plum puree
J Ahmed, US Shivhare, GSV Raghavan
European Food Research and Technology 218 (6), 525-528, 2004
Drying characteristics of red chilli
P Gupta, J Ahmed, US Shivhare, GSV Raghavan
Drying technology 20 (10), 1975-1987, 2002
Thermal degradation kinetics of carotenoids and visual color of papaya puree
J Ahmed, US Shivhare, KS Sandhu
Journal of Food Science 67 (7), 2692-2695, 2002
Rheological characteristics and kinetics of colour degradation of green chilli puree
J Ahmed, US Shivhare, GSV Raghavan
Journal of food engineering 44 (4), 239-244, 2000
Handbook of vegetables and vegetable processing
N Sinha, YH Hui, EÖ Evranuz, M Siddiq, J Ahmed
John Wiley & Sons, 2010
Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry
J Ahmed, HS Ramaswamy, A Ayad, I Alli, P Alvarez
Journal of Cereal Science 46 (2), 148-156, 2007
Thermal properties of polylactides
J Ahmed, JX Zhang, Z Song, SK Varshney
Journal of Thermal Analysis and Calorimetry 95 (3), 957-964, 2009
Moisture adsorption isotherms for mushroom
US Shivhare, S Arora, J Ahmed, GSV Raghavan
LWT-Food Science and Technology 37 (1), 133-137, 2004
Viscoelastic properties of sweet potato puree infant food
J Ahmed, HS Ramaswamy
Journal of Food Engineering 74 (3), 376-382, 2006
Thermal and dynamic rheology of insoluble starch from basmati rice
J Ahmed, HS Ramaswamy, A Ayad, I Alli
Food Hydrocolloids 22 (2), 278-287, 2008
Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates
J Ahmed, HS Ramaswamy, KC Sashidhar
LWT-Food Science and Technology 40 (2), 225-231, 2007
Color degradation kinetics of spinach, mustard leaves, and mixed puree
J Ahmed, A Kaur, U Shivhare
Journal of Food Science 67 (3), 1088-1091, 2002
Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles
YA Arfat, J Ahmed, N Hiremath, R Auras, A Joseph
Food Hydrocolloids 62, 191-202, 2017
Drying characteristics and product quality of coriander leaves
J Ahmed, US Shivhare, G Singh
Food and Bioproducts Processing 79 (2), 103-106, 2001
Rheological properties of water insoluble date fiber incorporated wheat flour dough
J Ahmed, AS Almusallam, F Al-Salman, MH AbdulRahman, E Al-Salem
LWT-Food Science and Technology 51 (2), 409-416, 2013
Microwave pasteurization and sterilization of foods
J Ahmed, HS Ramaswamy
Food Science And Technology-New York-Marcel Dekker- 167, 691, 2004
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