J. M. Al-Saqer - Concepedia

Author

J. M. Al-Saqer

Kuwait Institute for Scientific Research

Also Known As

J. Al-Saqer, J. M. Al-Saqer, JAMEELA M. AL-SAQER, JAMEELA M. AL‐SAQER, Jameela Al-Saqer, Jameela M Al-Saqer, Jameela M. Al-Saqer

Publications

477

Citations

H-Index

Concepts

All Affiliations

Kuwait Institute for Scientific Research

About

J. M. Al-Saqer is an author at Kuwait Institute for Scientific Research specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	246
2	Engineering	2	2	142
3	Biochemistry	2	2	138
4	Public Health	1	1	15
5	Biomolecular Engineering	1	1	123

J. M. Al-Saqer

Publications

469

Citations

H-Index

Page 1

	Year	Citations
Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, Food Chemistry Food ChemistryPectinase/cellulase Enzyme TreatmentShelf LifeEngineeringBiochemistry	2002	123
Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer Food Chemistry Food ChemistryGerm FractionsWheat BranChemical CompositionGrain Quality	1999	113
Comparison of methods for the assessment of the extent of staling in bread Jiwan S. Sidhu, J. M. Al-Saqer, Sameer Al‐Zenki Food Chemistry Agricultural Economics	1997	62
STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer, Journal of Food Quality Food ChemistryNutritionPan Bread FormulationsFood CompositionIn Vitro Fermentation	2001	29
Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread) Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, Food / Nahrung Food ChemistryNutritionVital Wheat GlutenHealth SciencesFood Analysis	2002	27
Dietary intake of pesticides: State of Kuwait total diet study Wajih N. Sawaya, Fawzia Al‐Awadhi, Talat Saeed, Food Additives & Contaminants	1999	22
INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS J. M. Al-Saqer, Jiwan S. Sidhu, Suad Al-Hooti Journal of Food Processing and Preservation High-fiber Toast BreadBaking QualityOther AdditivesFood AnalysisBran Type	2000	22
UTILITY OF CIE TRISTIMULUS SYSTEM IN MEASURING THE OBJECTIVE CRUMB COLOR OF HIGH‐FIBER TOAST BREAD FORMULATIONS Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer Journal of Food Quality Bran FractionsCrumb ColorFood EngineeringLighter Crumb ColorFood Quality	2000	21
Quality of pan bread made by replacing sucrose with date syrup produced by using pectinase/cellulase enzymes Jiwan S. Sidhu, J. M. Al-Saqer, Suad Al-Hooti, Plant Foods for Human Nutrition EngineeringBiochemical EngineeringBiotechnologyPolysaccharideFood Engineering	2003	19
Kuwait's Total Diet Study: Dietary Intake of Organochlorine, Carbamate, Benzimidazole and Phenylurea Pesticide Residues Wajih N. Sawaya, Fawzia Al‐Awadhi, Talat Saeed, Journal of AOAC International	1999	16

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