Projects per year
Personal profile
External positions
Kuwait Institute for Scientific Research
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 13 Climate Action -
SDG 14 Life Below Water -
SDG 15 Life on Land
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Collaborations and top research areas from the last five years
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Projects
- 1 Finished
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Use of Wheat Bran and Psyllium in Breads and Buns
Sidhu, J. (PI)
1/07/02 → 12/09/04
Project: General Research › General Research 1997
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Al-Foudari, M., Sidhu, J. S., & Alhazza, A. (2022). Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread. Saudi Journal of Biological Sciences, 29(12), Article 103479. https://doi.org/10.1016/j.sjbs.2022.103479Open Access5 Scopus citations
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Alkandari, S., Sidhu, J. S., Abdullah, M. M., Al-Ghanem, J., Al-Amiri, H., Al-Foudari, M., & Al-Othman, A. (2021). Chemical composition and baking characteristics of fiber-enriched pan bread and buns. Annals of Biology, 37(1), 112-120.1 Scopus citations
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Alkandari, S., Bhatti, M. E., Aldughpassi, A., Al-Hassawi, F., Al-Foudari, M., & Sidhu, J. S. (2021). Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi Journal of Biological Sciences, 28(6), 3602-3606. https://doi.org/10.1016/j.sjbs.2021.03.037Open Access16 Scopus citations
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Aldughpassi, A., Alkandari, S., Alkandari, D., Al-Hassawi, F., Sidhu, J. S., Al-Amiri, H. A., & Al-Salem, E. (2021). Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery. Annals of Agricultural Sciences, 66(2), 115-120. https://doi.org/10.1016/j.aoas.2021.08.002Open Access23 Scopus citations
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Abdullah, M. M., Aldughpassi, A. D. H., Sidhu, J. S., Al-Foudari, M. Y., & Al-Othman, A. R. A. (2021). Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns. Annals of Agricultural Sciences, 66(1), 75-80. https://doi.org/10.1016/j.aoas.2021.05.002Open Access34 Scopus citations