Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat

por Webb, Delaney, Dogan, Hulya, Li, Yonghui, Alavi, Sajid
Publicado 2023

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

por Koppel, Kadri, Gibson, Michael, Alavi, Sajid, Aldrich, Greg
Publicado 2014

Bioavailable Iron and Vitamin A in Newly Formulated, Extruded Corn, Soybean, Sorghum, and Cowpea Fortified-Blended Foods in the In Vitro Digestion/Caco-2 Cell Model

por Penugonda, Kavitha, Fiorentino, Nicole M, Alavi, Sajid, Lindshield, Brian L
Publicado 2018

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

por Flory, Jenna, Xiao, Ruoshi, Li, Yonghui, Dogan, Hulya, Talavera, Martin J., Alavi, Sajid
Publicado 2023

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

por Bell, Brandon, Adhikari, Koushik, Chambers IV, Edgar, Alavi, Sajid, King, Silvia, Haub, Mark
Publicado 2017

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

por Koppel, Kadri, Monti, Mariana, Gibson, Michael, Alavi, Sajid, Donfrancesco, Brizio Di, Carciofi, Aulus Cavalieri
Publicado 2015

Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes...

por Delimont, Nicole M., Fiorentino, Nicole M., Opoku-Acheampong, Alexander B., Joseph, Michael V., Guo, Qingbin, Alavi, Sajid, Lindshield, Brian L.
Publicado 2017

Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler Chickens

por Fiorentino, Nicole M, Kimmel, Katheryne A, Suleria, Hafiz A R, Joseph, Michael, Alavi, Sajid, Beyer, R Scott, Lindshield, Brian L
Publicado 2018

Evaluation of food quality and safety parameters and food safety knowledge and practices of food handlers at fast foods restaurants at universities in Jordan during COVID-19

por Abughoush, Mahmoud, Olaimat, Amin N., Al-Holy, Murad A., Al-Dabbas, Maher, Alavi, Sajid, Maghaydah, Sofyan, Choudhury, Imranul, Nour, Mohammad, Abu - Ghoush, Laith
Publicado 2023

Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy Study

por Delimont, Nicole M, Vahl, Christopher I, Kayanda, Rosemary, Msuya, Wences, Mulford, Michael, Alberghine, Paul, Praygod, George, Mngara, Julius, Alavi, Sajid, Lindshield, Brian L
Publicado 2019

The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid

por Delimont, Nicole M, Chanadang, Sirichat, Joseph, Michael V, Rockler, Briana E, Guo, Qingbin, Regier, Gregory K, Mulford, Michael R, Kayanda, Rosemary, Range, Mwita, Mziray, Zidiheri, Jonas, Ambaksye, Mugyabuso, Joseph, Msuya, Wences, Lilja, Nina K, Procter, Sandra B, Chambers, Edgar, Alavi, Sajid, Lindshield, Brian L
Publicado 2017