Sameer Khalil Ghawi

Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings

Sameer Khalil Ghawi, Ian Rowland, Lisa Methven · Appetite · 2014 · 114 citations · Full text

Food Choice, Nutrition, Tomato Soup +12

The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

Sameer Khalil Ghawi, Lisa Methven, Keshavan Niranjan · Food Chemistry · 2012 · 83 citations

Food Chemistry, Cooked Broccoli, Agricultural Chemistry +6

Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds

Olukayode Adediran Okunade, Sameer Khalil Ghawi, Lisa Methven et al. · Food Chemistry · 2015 · 63 citations

Pressure Stability, Engineering, Biochemistry +9

Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study

Sameer Khalil Ghawi, Lisa Methven, Robert A. Rastall et al. · Food Chemistry · 2011 · 59 citations

Food Chemistry, High Hydrostatic Pressure, Engineering +7

Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli

Olukayode Adediran Okunade, Keshavan Niranjan, Sameer Khalil Ghawi et al. · Molecular Nutrition & Food Research · 2018 · 50 citations