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Ibrahim Nor Hayati, Chong Han Hui, Wan Rosli Wan Ishak, Hayati Mohd Yusof & Suhana Muhamad Hanidun. (2020) Effect of black seed oil, honey, whey protein concentrate and their interaction on antioxidant activity, elastic modulus and creaming index of O/W emulsions. Journal of Dispersion Science and Technology 41:13, pages 1925-1936.
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Duygu Kibici & Derya Kahveci. (2019) Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions. Journal of Food Science 84:6, pages 1273-1280.
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Mohammad Ganje, Seid Mahdi Jafari, Vahid Farzaneh & Narges Malekjani. (2018) Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology. Heat and Mass Transfer 54:12, pages 3663-3671.
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S.M. Wani, Nusrat Jan, Touseef Ahmed Wani, Mukhtar Ahmad, F.A. Masoodi & Adil Gani. (2017) Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts ( Prunus armeniaca L.) using response surface methodology. Journal of the Saudi Society of Agricultural Sciences 16:2, pages 119-126.
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Mahmoud Yolmeh & Seid Mahdi Jafari. (2017) Applications of Response Surface Methodology in the Food Industry Processes. Food and Bioprocess Technology 10:3, pages 413-433.
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Romee Jan, D. C. Saxena & Sukhcharn Singh. (2016) Analyzing the effect of optimization conditions of germination on the antioxidant activity, total phenolics, and antinutritional factors of Chenopodium (Chenopodium album). Journal of Food Measurement and Characterization 11:1, pages 256-264.
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