King Saud University
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تحميل الدليل التدريبي

أسئلة شائعة

Published Papers:


Alfawaz, M. A.  Chemical Composition of Hummayd (Rumex vesicarius) Grown in Saudi Arabia.  Journal of Food Composition and Analysis, 2006, 19: 552-555.



Alfawaz, M. A.  Chemical Composition and Oil Characteristics of Pumpkin (Cucurbita maxima) Seed Kernels.  Research Bulletin No. (129).  Agricultural Research Center.  King Saud University.  Saudi Arabia, pp. (5-18) 2004.



Alfawaz, M. A.  Trans Fatty Acids in a selection of foods and oils available in Riyadh Markets.  Bulletin of Faculty of Agricultural, Cairo University, Egypt, 2004, 55 (2): 315-330.



Alfawaz, M. A.  Lipid oxidation of raw and cooked meats during cold storage as compared to raw meats stored frozen.  Journal of King Saud University (Agricultural Sciences), Saudi Arabia, 2004, 16 (2): 171-186.



Alfawaz, M. A. and S. A. Almaiman.  Vitamin C content of selected potatoes cultivated across Saudi Arabia. Annals of Agricultural Science, Ain Shams University, Cairo, Egypt, 2003, 48 (2): 619-625.



Al-Othman, A.A., B. A. Al-Baker, and M. A. AlFawaz.  Comparison of the effect of canola oil and soybean oil on plasma lipids and apparent digestibility of fatty acids and their hepatic composition in rats.  Journal of Agricultural Sciences, Mansoura University, Egypt, 1999, 24(8): 4293-4305.



Smith, S.J. and Alfawaz, M. A.  1995.  Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values.  Journal of Food Science.  60: 234-236.


Alfawaz, M. A., Smith, S.J., and Jeon, J.I.  1994.  Maillard Reaction Products as Antioxidants in Precooked Ground Beef.  Food Chemistry.  51: 311-318.

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