Launch week offerEnds in00h00m00s

annual Promonthly Pro

Bandar Alfaifi

Assistant professor

king saud university

Saudi Arabia

Research Interests

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Explore related searches

Professors in Food Science

Articles (18)

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Collaborators (7)

ASIF ALI TAHIR

Associate Professor

University of Exeter Medical School

UNITED KINGDOM

View details

Gamaleldin M. Suliman

SAUDI ARABIA

View details

Elfadil E Babiker

Professor

SAUDI ARABIA

View details

Abdulwahed M. Aboukarima

phD/Senior Research

SAUDI ARABIA

View details

Maged Ahmed Al-Garadi

Associate Prof

king saud university

SAUDI ARABIA

View details

Mohamed Shady

king saud university

SAUDI ARABIA

View details

Hameed Ullah

Group Leader

University of Siegen

GERMANY

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Bandar Alfaifi

Research Interests

Make your next move.

Explore related searches

Articles (18)

Effects of cooking methods and meat cut on mechanical properties and energy efficiency of camel (Camelus dromedarius) meat

Artificial Neural Networks for Rapid and Low-Cost Assessment of Color Quality of Date Syrup–Buttermilk Beverages

Effects of cooking technique and meat cut on the physical and thermal characteristics of camel (Camelus dromedarius) meat

Employing an Artificial Neural Network Model to Predict Thermal Properties of a Drink Made from Buttermilk Sweetened with Date Syrup

ANN-based modeling of moisture sorption in date powder: effects of particle size and storage conditions on thermodynamic behavior and functional properties

Improving Energy Efficiency and Physical Quality of Camel (Camelus dromedarius) Meat Using a Hybrid Ohmic-Sous Vide Cooking Method

Probing the effect of sonicated and microwave assisted pasteurized edible coating on the quality of Kinnow fruit (<i>Citrus</i> <i>reticulata</i>)

Storage stability, drying kinetics, thin-layer modeling and techno-economic assessment of Egyptian roselle calyces dried using a double-pass flat-plate PV/T solar dryer under varying loading capacities

YFO photocathode fabricated via spray pyrolysis for unassisted solar water splitting for generation of hydrogen fuel

Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System

Drying coffee beans with an innovative microwave mixing system: heat uniformity and drying kinetics

Effect of Cooking Temperature and Time on the Thermophysical Properties of Camel (Camelus dromedarius) Meat: A Comparison of Sous-Vide and Electric Oven Methods

Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents

Investigating changes in physicochemical, bioactive, and microbial properties of the cantaloupe pulp under ohmic heating treatment

Mathematical modeling of sorption isotherms and the thermodynamic properties of vacuum-dried and freeze-dried Barhi dates

Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control

COMBINED EFFECTS OF DIFFERENT TEMPERATURE-TIME MODES ON THE MECHANICAL CHARACTERISTICS OF SOUS-VIDE AND CONVENTIONAL OVEN-COOKED CAMEL MEAT

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Collaborators (7)

ASIF ALI TAHIR

Gamaleldin M. Suliman

Elfadil E Babiker

Abdulwahed M. Aboukarima

Maged Ahmed Al-Garadi

Mohamed Shady

Hameed Ullah

Make your next move.