Zulfiqar Mohamedshah

Mohamedshah, Z., Chadwick-Corbin, S., Wightman, J. L. D., & Ferruzzi, M. G. (2020). Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes. FOOD & FUNCTION, 11(7), 6433–6445. https://doi.org/10.1039/d0fo00792g

Pico, J., Xu, K., Guo, M., Mohamedshah, Z., Ferruzzi, M. G., & Martinez, M. M. (2019). Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. FOOD CHEMISTRY, 297. https://doi.org/10.1016/j.foodchem.2019.124990