| Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato MK Al-Khuseibi, SS Sablani, CO Perera Drying Technology 23 (12), 2449-2461, 2005 | 96 | 2005 |
| Influence of shelf temperature on pore formation in garlic during freeze-drying SS Sablani, MS Rahman, MK Al-Kuseibi, NA Al-Habsi, RH Al-Belushi, ... Journal of Food Engineering 80 (1), 68-79, 2007 | 54 | 2007 |
| Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols M Al‐Khusaibi, MH Gordon, JA Lovegrove, K Niranjan International Journal of food science & technology 47 (8), 1701-1709, 2012 | 49 | 2012 |
| The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices MK Al-Khusaibi, K Niranjan Food and bioprocess technology 5, 2392-2400, 2012 | 45 | 2012 |
| Illumina MiSeq sequencing analysis of fungal diversity in stored dates IM Al-Bulushi, MS Bani-Uraba, NS Guizani, MK Al-Khusaibi, AM Al-Sadi BMC microbiology 17, 1-10, 2017 | 38 | 2017 |
| Isobaric and isothermal kinetics of gelatinization of waxy maize starch SS Sablani, S Kasapis, ZH Al-Tarqe, I Al-Marhubi, M Al-Khuseibi, ... Journal of food engineering 82 (4), 443-449, 2007 | 24 | 2007 |
| Freezing‐Melting Desalination Process MS Rahman, M Al‐Khusaibi Desalination: Water from Water, 473-501, 2014 | 19 | 2014 |
| Measurement of instrumental texture profile analysis (TPA) of foods MS Rahman, ZH Al-Attabi, N Al-Habsi, M Al-Khusaibi Techniques to Measure Food Safety and Quality: Microbial, Chemical, and …, 2021 | 17 | 2021 |
| The potential antioxidant properties of date products: A concise update K Al-Farsi, NA Al-Habsi, M Al-Khusaibi Can. J. Clin. Nutr 6, 84-104, 2018 | 16 | 2018 |
| Development and validation of a food safety knowledge, attitudes and self-reported practices (KAP) questionnaire in Omani consumers N Al-Makhroumi, M Al-Khusaibi, L Al-Subhi, I Al-Bulushi, M Al-Ruzeiqi Journal of the Saudi Society of Agricultural Sciences 21 (7), 485-492, 2022 | 13 | 2022 |
| Arab traditional foods: Preparation, processing and nutrition M Al-Khusaibi Traditional Foods: History, Preparation, Processing and Safety, 9-35, 2019 | 11 | 2019 |
| Traditional foods: History, preparation, processing and safety M Al-Khusaibi, N Al-Habsi, MS Rahman Springer Nature, 2019 | 10 | 2019 |
| Moisture sorption isotherm and thermal characteristics of freeze-dried tuna MS Rahman, MK Al-Khusaibi, KA AL-Farsi, IM Al-Bulushi, A Abushelaibi, ... International Journal of Food Studies 8 (1), 2019 | 8 | 2019 |
| Provenance of the oil in par‐fried french fries after finish frying M Al‐Khusaibi, MH Gordon, JA Lovegrove, K Niranjan Journal of food science 77 (1), E32-E36, 2012 | 7 | 2012 |
| On the possibility of nonfat frying using molten glucose M Al‐Khusaibi, AH Ahmad Tarmizi, K Niranjan Journal of food science 80 (1), E66-E72, 2015 | 5 | 2015 |
| Quality assessment of frying oil degradation M Al-Khusaibi, MS Rahman Techniques to Measure Food Safety and Quality: Microbial, Chemical, and …, 2021 | 4 | 2021 |
| Proton, thermal and mechanical relaxation characteristics of a complex biomaterial (de-fatted date-pits) as a function of temperature M Al-Khalili, N Al-Habsi, M Al-Khusaibi, MS Rahman Journal of Thermal Analysis and Calorimetry 148 (9), 3525-3534, 2023 | 3 | 2023 |
| Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations MS Rahman, S Suresh, N Al-Habsi, M Al-Khusaibi, Z Al-Attabi, L Al-Subhi International Journal of Food Properties 24 (1), 1559-1573, 2021 | 3 | 2021 |
| Traditional foods: overview M Al-Khusaibi, MS Rahman Traditional Foods: History, Preparation, Processing and Safety, 1-8, 2019 | 3 | 2019 |
| Possibility of using low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) to monitor frying oil degradation M Al-Khusaibi, NA Al-Habsi, SA Al-Yamani, AS Al-Khamis, I Al-Shuhaimi, ... Journal of Food Science and Technology 59 (11), 4176-4186, 2022 | 2 | 2022 |
Nasser Al-HabsiSultan Qaboos University在 squ.edu.om 的电子邮件经过验证
