Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens by Ayeza Naeem, Tanveer Abbas, Tahira Mohsin Ali, Abid Hasnain

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Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread by Remal Mansoor, Tahira Mohsin Ali, Saqib Arif, Muhammad Saeed, Abid Hasnain

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Effects of onion peel extract on bioactive components, textural and sensory characteristics of chickpea‐based fried snack by Nabia Siddiqui, Tahira Mohsin Ali, Natasha Abbas Butt, Tanveer Abbas, Abid Hasnain

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Functional, antioxidant, and sensory properties of a ready‐to‐eat wheat flour snack incorporated with germinated legume flour by Dur‐e‐shahwar Sattar, Tahira Mohsin Ali, Umed Ali Soomro, Abid Hasnain

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Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review by Semin Ozge Keskin, Tahira Mohsin Ali, Jasim Ahmed, Marium Shaikh, Muhammad Siddiq, Mark A. Uebersax

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