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Author

Muhammad Haydar

Observed names: M. HAYDAR, M. Haydar, Ḥaydar, Muḥammad.
OpenAlex ID: A5113530222
Pectin changes in the pre‐cooking step of dehydrated mashed potato production
1981 · Kabir H. Moledina, Muhammad Haydar, et al. · Journal of the Science of Food and Agriculture · 40
A study of lipoxidase in pea seeds and seedlings
1973 · M. Haydar, D. Hadziyev · Journal of the Science of Food and Agriculture · 38
Occurrence of aflatoxins in syrian foods and foodstuffs: A preliminary study
1990 · M. Haydar, L. Benelli, et al. · Food Chemistry · 32
Effect of calcium and magnesium on cell wall and starch of dehydrated potato granules
1980 · Muhammad Haydar, Kabir Moledina, et al. · Journal of Agricultural and Food Chemistry · 24
Pea Lipids and Their Oxidation on Carbohydrate and Protein Matrices
1973 · M. HAYDAR, D. HADZIYEV · Journal of Food Science · 24
Oxidation of Pea Lipids by Pea Seed Lipoxygenase
1975 · M. HAYDAR, L. STEELE, et al. · Journal of Food Science · 20
Lipid distribution in potato tubers
1980 · W. H. Pun, A. A. Khan, et al. · Potato Research · 19
Pea mitochondrial lipids and their oxidation during mitochondria swelling
1974 · M. Haydar, D. Hadziyev · Journal of the Science of Food and Agriculture · 8
Oxidation of pea lipids in model systems
1972 · Ḥaydar, Muḥammad. · ERA: Education and Research Archive (University of Alberta)
Works count: 9
Citation count: 205
H-index: 8
I10-index: 7
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