Authors: SHAHIDI F AISHIMA T ABOUGHARBIA HA YOUSSEF M SHEHATA AAY

Citation: F. Shahidi et al., EFFECT OF PROCESSING ON FLAVOR PRECURSOR AMINO-ACIDS AND VOLATILES OFSESAME PASTE (TEHINA), Journal of the American Oil Chemists' Society, 74(6), 1997, pp. 667-678

Authors: ABOUGHARBIA HA SHAHIDI F SHEHATA AAY YOUSSEF MM

Citation: Ha. Abougharbia et al., EFFECTS OF PROCESSING ON OXIDATIVE STABILITY OF SESAME OIL EXTRACTED FROM INTACT AND DEHULLED SEEDS, Journal of the American Oil Chemists' Society, 74(3), 1997, pp. 215-221

Authors: SHAHIDI F AMAROWICZ R ABOUGHARBIA HA SHEHATA AAY

Citation: F. Shahidi et al., ENDOGENOUS ANTIOXIDANTS AND STABILITY OF SESAME OIL AS AFFECTED BY PROCESSING AND STORAGE, Journal of the American Oil Chemists' Society, 74(2), 1997, pp. 143-148

Authors: ABOUGHARBIA HA SHEHATA AAY YOUSSEF M SHAHIDI F

Citation: Ha. Abougharbia et al., OXIDATIVE STABILITY OF SESAME PASTE (TEHINA), Journal of food lipids, 3(2), 1996, pp. 129-137

Authors: ABOUGHARBIA HA SHAHIDI F SHEHATA AAY YOUSSEF MM

Citation: Ha. Abougharbia et al., OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDS, Journal of food lipids, 3(1), 1996, pp. 59-72