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Syed Muhammad Ghufran Saeed

Observed names: S. M. Ghufran Saeed, Saeed, Syed Muhammad Ghufran
ORCID: 0000-0002-2557-0347
Observed ORCID: 0000-0002-2557-0347
OpenAlex ID: A5025347642
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( Cicer arietinum L.)
2023 · Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, et al. · International Journal of Food Properties · 52
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Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
2023 · Tamer H. Gamel, Syed Muhammad Ghufran Saeed, et al. · Foods · 49
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Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
2023 · Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, et al. · Arabian Journal of Chemistry · 26
Nutritional benefits of bioactive compounds from watermelon: A comprehensive review
2024 · Parkash Meghwar, Syed Muhammad Ghufran Saeed, et al. · Food Bioscience · 25
Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits
2020 · Syed Muhammad Ghufran Saeed, Saman Urooj, et al. · Journal of Food Processing and Preservation · 25
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Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
2020 · Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, et al. · SN Applied Sciences · 23
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Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities
2018 · Rashida Ali, Syed Muhammad Ghufran Saeed, et al. · Journal of Food Measurement & Characterization · 20
A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties
2022 · Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, et al. · LWT · 19
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Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties
2020 · Syed Muhammad Ghufran Saeed, Sidra Tayyaba, et al. · CyTA - Journal of Food · 18
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Food protein: Food colour interactions and its application in rapid protein assay
2010 · S. M. Ghufran Saeed, S. Umer Abdullah, et al. · Czech Journal of Food Sciences · 12
Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties
2022 · Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, et al. · Italian Journal of Food Science · 11
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Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes
2021 · Syed Muhammad Ghufran Saeed, Rida Ayesha, et al. · Journal of Food Processing and Preservation · 11
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Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes
2020 · Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, et al. · Legume Science · 10
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Synergistic use of Punica granatum peel and Moringa oleifera leaf to develop a functional and sustainable decoction
2024 · Parkash Meghwar, Aasia Akbar Panhwar, et al. · Journal of Agriculture and Food Research · 9
Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat
2024 · Parkash Meghwar, Syed Muhammad Ghufran Saeed, et al. · Journal of Food Quality · 9
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Investigations of In vitro Digestibility of Proteins Bound to Food Colors
2011 · Syed Muhammad Ghufran Saeed, Syed Asad Sayeed, et al. · Journal of Pharmacy and Nutrition Sciences · 8
Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp
2024 · Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, et al. · International Journal of Food Properties · 6
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Conceptions of Software Testing as a Service
2018 · Syed Muhammad Ghufran Saeed, Fozia Hanif Khan, et al. · Journal of Fundamental and Applied Sciences · 6
Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies
2012 · Seema Ashraf, Syed Muhammad Ghufran Saeed, et al. · Arab Gulf Journal of Scientific Research · 6
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Innovative recyclable pouch in pouch packaging with biodegradable and polyolefin-based films for oxygen and moisture sensitive products
2025 · Umm E. Salma, Muhammad Abdul Haq, et al. · International Journal of Food Properties · 5
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Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences
2024 · Parkash Meghwar, Syed Muhammad Ghufran Saeed, et al. · Food Bioscience · 4
Nano-imaging by atomic force microscopy, thermogravimetric characteristics, and bioactive compounds of thermally treated and fermented mash beans
2024 · Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, et al. · LWT · 4
Health Promoting Properties and Applications of Nu-Trients and Bioactives of Watermelon and Its By-Products
2023 · Parkash Meghwar, Syed Muhammad Ghufran Saeed, et al. · Preprints.org · 4
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Potential nutraceutical benefits of basmati rice bran oil as analgesic, anti-inflammatory and anti-arthritis.
2019 · Seema Ashraf, Syed Muhammad Ghufran Saeed, et al. · PubMed · 4
Antioxidants and Antidiabetic Potential of Polyphenolic Fractions and Crude Extracts of Rhus typhina Fruit, Punica granatum L. Peel, and Terminalia catappa L. Leaves: In Vitro and In Vivo Evaluation
2025 · Mudassir Nazir, Muhammad Abdul Haq, et al. · Chemistry & Biodiversity · 3
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Works count: 43
Citation count: 378
H-index: 11
I10-index: 13
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