E. M. AHMED

Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels

Enrique Márquez, E. M. AHMED, R. L. West et al. · Journal of Food Science · 1989 · 97 citations

Different Fat, Beef Fat, Health Sciences +14

Destruction of Aflatoxins on Peanuts by Oven- and Microwave-Roasting

H.R. Pluyer, E. M. AHMED, Cheng–I Wei · Journal of Food Protection · 1987 · 64 citations · Full text

Food Chemistry, Food Forensics, Biotechnology +6

THE EFFECT OF DIALYSIS ON HEAT-INDUCED GELATION OF WHEY PROTEIN CONCENTRATE

Ronald H. Schmidt, B. L. ILLINGWORTH, E. M. AHMED et al. · Journal of Food Processing and Preservation · 1978 · 45 citations

Materials Science, Biopolymer Gel, Preparation Technique +13

Inactivation of aflatoxin B1 in corn meal, copra meal and peanuts by chlorine gas treatment

U. Samarajeewa, Asok C. Sen, S.Y. Fernando et al. · Food and Chemical Toxicology · 1991 · 43 citations

Food Chemistry, Allergy, Aflatoxin B1 +10

FORMULATION AND SENSORY EVALUATION OF A FRUIT PUNCH CONTAINING WATERMELON JUICE

S. S. HUOR, E. M. AHMED, P. V. Rao et al. · Journal of Food Science · 1980 · 40 citations

Food Chemistry, Watermelon Juice, Food Analysis +7