Selected recent publications

  • Kerbstadt, S., Eliasson, L., Mustafa, A., Arhne L, 2015 Effect of pre-treatments on total anthocyanin content of bilberry press cake using supercritical fluid extraction, Innovative Food Science and Emerging Technologies.
  • Mustafa, A., Turner, C., Wiklund, P., 2014 Evaluation of oxidation stability of refined mineral oil enriched with carotenoids from carrot using supercritical carbon dioxide extraction, Industrial & Engineering Chemistry Research.
  • Mustafa, A., Mijangos Trevino, L., Turner, C., 2012 Pressurized Hot Ethanol Extraction of Carotenoids from Carrots by-products. Molecules.
  • Mustafa, A and Turner C., 2011 Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Analtica Chimica Acta 703.
  • Mustafa, A., et al., 2010 Fortification with free amino acids affects acrylamide content in yeast-leavened bread, Book chapter in Flour and Breads and their Fortification in Health and Diseases, edited by Prof. Preedy, Watson and Patel, Elsivers.
  • Mustafa, A., et al. 2009 Interaction effect of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened wheat bread. Food Chemistry. 112 (4).
  • Mustafa, A., 2008 Acrylamide in Bread, Precursors, Formation and Reduction. Doctoral thesis.
  • Mustafa, A., et al., 2008 Effect of Extraction pH on Acrylamide Content in Fresh and Stored Rye Crisp Bread. Journal of Food Composition and Analysis. 24 (4)
  • Mustafa, A., et al. 2008 Moisture Enhances Acrylamide Reduction during Storage in Model Studies of Rye Crispbread. Journal of Agricultural and Food Chemistry, 56 (23).
  • Mustafa, A., et al., 2007 Analysis of free amino acids in cereal products. Food Chemistry. 105(1).
  • Mustafa, A., et al., 2005. Factors influencing acrylamide content and color in rye crisp bread. Journal of Agricultural and Food Chemistry, 53(15).