Jasim Ahmed

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Hosahalli RamaswamyMcGill UniversityVerified email at mcgill.ca
Mehraj Fatema MullaTeagasc Food Research Centre AshtownVerified email at teagasc.ie
Yasir Ali ArfatVerified email at kisr.edu.kw
Rafael AurasProfessor, School of Packaging, Michigan State UniversityVerified email at msu.edu
Vijaya RaghavanJames McGill Professor, Bioresource Engineering, McGill UniversityVerified email at mcgill.ca
Sunil VarshneyPollymer Source Inc.Verified email at polymersource.com
Muhammad SiddiqMichigan State UniversityVerified email at msu.edu
Antony JosephResearcher, KISRVerified email at kisr.edu.kw
Abdulwahab S. AlmusallamKuwait UniversityVerified email at ku.edu.kw
Giorgio LucianoCNR-SCITECVerified email at cnr.it
Anibal BherMichigan State UniversityVerified email at msu.edu
Preetam SarkarNational Institute of Technology RourkelaVerified email at nitrkl.ac.in
Mohammad Shafiur RahmanProfessor of Food Science and Nutrition, Sultan Qaboos UniversityVerified email at squ.edu.om
Kawaljit Singh SandhuProfessor & HOD, Maharaja Ranjit Singh Punjab Technical University (MRSPTU), BathindaVerified email at mrsptu.ac.in
Ayyoub K. TaherAssociate Research Scientist, Kuwait Institute for Scientific ResearchVerified email at kisr.edu.kw
Mo ManiruzzamanChair and Professor of Pharmaceutics & Drug Delivery, University of MississippiVerified email at olemiss.edu
Ashim DattaCornell UniversityVerified email at cornell.edu
Syed RizviProfessor of Food Process Engineering, Cornell UniversityVerified email at cornell.edu
Ferhan Ozadali, Ph.D.Director, Global R&D, Reckitt/Mead Johnson Nutrition; Adj. Professor of Food Science, PurdueVerified email at purdue.edu
Santanu BasuSwedish University of Agricultural SciencesVerified email at slu.se

Jasim Ahmed

Kuwait Institute for Scientific Research & Adjunct Professsor-The School of Packaging, Michigan

Verified email at kisr.edu.kw

Rheology Glass Transition of biopolymer Nanopackaging Functional food High-pressure processing


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Engineering properties of foods MA Rao, SSH Rizvi, AK Datta, J Ahmed CRC press, 2014	982	2014
Polylactides—chemistry, properties and green packaging technology: a review J Ahmed, SK Varshney International journal of food properties 14 (1), 37-58, 2011	543	2011
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	286	2017
Handbook of vegetables and vegetable processing NK Sinha, YH Hui, EÖ Evranuz, M Siddiq, J Ahmed John Wiley & Sons, 2010	268	2010
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	249	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	221	2005
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	207	2002
Polylactide/graphene oxide nanosheets/clove essential oil composite films for potential food packaging applications YA Arfat, J Ahmed, M Ejaz, M Mullah International journal of biological macromolecules 107, 194-203, 2018	199	2018
Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging M Mulla, J Ahmed, H Al-Attar, E Castro-Aguirre, YA Arfat, R Auras Food Control 73, 663-671, 2017	198	2017
Drying characteristics of red chilli P Gupta, J Ahmed, US Shivhare, GSV Raghavan Drying technology 20 (10), 1975-1987, 2002	194	2002
Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging M Ejaz, YA Arfat, M Mulla, J Ahmed Food Packaging and Shelf Life 15, 113-121, 2018	191	2018
Microwave pasteurization and sterilization of foods J Ahmed, HS Ramaswamy Handbook of food preservation, 713-732, 2020	188	2020
Thermal degradation kinetics of anthocyanin and visual colour of plum puree J Ahmed, US Shivhare, GSV Raghavan European Food Research and Technology 218, 525-528, 2004	188	2004
Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material YA Arfat, M Ejaz, H Jacob, J Ahmed Carbohydrate Polymers 157, 65-71, 2017	176	2017
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	172	2013
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	172	2000
Thermal properties of polylactides: effect of molecular mass and nature of lactide isomer J Ahmed, J Zhang, Z Song, S Varshney Journal of thermal analysis and calorimetry 95 (3), 957-964, 2009	164	2009
Mechanical, thermal, structural and barrier properties of crab shell chitosan/graphene oxide composite films J Ahmed, M Mulla, YA Arfat Food Hydrocolloids 71, 141-148, 2017	159	2017
Moisture adsorption isotherms for mushroom US Shivhare, S Arora, J Ahmed, GSV Raghavan LWT-Food Science and Technology 37 (1), 133-137, 2004	149	2004
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	146	2007

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