Items where Author is "Bahmid, Nur Alim"

Mehany, Taha and Bahmid, Nur Alim (2025) Unveiling the health benefits of argan oil: Bioactive molecules and phytochemical insights for food applications. Journal of Food Composition and Analysis, 143. p. 107542. ISSN 08891575

Suloi, Andi Nur Fajri and Suwanto, Andri and Anwar, Muslih and Suryani, Ria and Djalal, Muspirah and Bastian, Februadi and Dirpan, Andi and Bahmid, Nur Alim (2025) Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis. Journal of Agriculture and Food Research, 21. p. 101849. ISSN 26661543

Bahmid, Nur Alim and Suloi, Andi Nur Fajri and Engelen, Adnan and Anwar, Muslih and Hernawan, Hernawan (2024) Antimicrobial Food Packaging—Interaction of Compounds and Bacterial Growth. Current Food Science and Technology Reports, 2 (2). pp. 121-131. ISSN 2662-8473

Siddiqui, Shahida Anusha and Singh, Shubhra and Bahmid, Nur Alim and Sasidharan, Abhilash (2024) Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis. Heliyon, 10 (8). e29066. ISSN 24058440

Siddiqui, Shahida Anusha and Sundarsingh, Anjelina and Bahmid, Nur Alim and Nirmal, Nilesh and Denayer, Joeri F. M. and Karimi, Keikhosro (2023) A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU. Comprehensive Reviews in Food Science and Food Safety, 22 (5). pp. 4147-4185. ISSN 1541-4337

Siddiqui, Shahida Anusha and Erol, Zeki and Rugji, Jerina and Taşçı, Fulya and Kahraman, Hatice Ahu and Toppi, Valeria and Musa, Laura and Di Giacinto, Giacomo and Bahmid, Nur Alim and Mehdizadeh, Mohammad and Castro-Muñoz, Roberto (2023) An overview of fermentation in the food industry - looking back from a new perspective. Bioresources and Bioprocessing, 10 (1). ISSN 2197-4365

Bahmid, Nur Alim and Pepping, Laurens and Dekker, Matthijs and Fogliano, Vincenzo and Heising, Jenneke (2020) Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging. Food Chemistry, 308. p. 125573. ISSN 03088146