H

Hibbard, T., Nyambura, B., Scholes, P., Totolici, M., Shankland, K. ORCID: https://orcid.org/0000-0001-6566-0155 and Al-Obaidi, H. ORCID: https://orcid.org/0000-0001-9735-0303 (2023) Preparation and physiochemical analysis of novel ciprofloxacin / dicarboxylic acid salts. Journal of Pharmaceutical Sciences, 112 (1). pp. 195-203. ISSN 0022-3549 doi: https://doi.org/10.1016/j.xphs.2022.08.008

K

Kampa, J., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Signorello, A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2023) Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. npj Science of Food, 7 (1). 26. ISSN 2396-8370 doi: https://doi.org/10.1038/s41538-023-00202-5

M

Mudher, D. D., Rahman, H. S., Aziz, S. A., Kaur, A., Bahjat, T. Z. and Al-Obaidi, H. ORCID: https://orcid.org/0000-0001-9735-0303 (2023) Synthesis and in vivo evaluation of three fluid spray dried hybrid ciprofloxacin microparticles in Sprague Dawley rats. Pharmaceutical Development and Technology, 28 (6). pp. 547-558. ISSN 1097-9867 doi: https://doi.org/10.1080/10837450.2023.2216801

Z

Zhang, G., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2023) Effect of defatted melon seed residue on dough development and bread quality. LWT - Food Science and Technology, 183. 114892. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2023.114892