Anti-MRSA and Biological Activities of Propolis Concentrations Loaded to Chitosan Nanoemulsion for Pharmaceutics Applications

Autor: Khaloud Mohammed Alarjani, Hany Mohamed Yehia, Ahmed Noah Badr, Hatem Salma Ali, Abdulrahman Hamad Al-Masoud, Sarah Mubark Alhaqbani, Shahad Ahmed Alkhatib, Ahmed Moustafa Rady

Publikováno v: Pharmaceutics, Vol 15, Iss 10, p 2386 (2023)

Propolis is a naturally occurring substance with beneficial properties; bees produce it from various plant sources, and it is an anti-inflammatory and therapeutic resinous substance. This study aimed to enhance the biological features of propolis ext

Externí odkaz: https://doaj.org/article/28d91708df0f4cf18930dcafe438998d

The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus)

Autor: Hany Mohamed YEHIA, Afrah Fahad ALKHURIJI, Abdulrahman Hamad AL-MASOUD, Maria TSIRAKI, Sameh Hassan MOSILHEY

Publikováno v: Food Science and Technology, Volume: 42, Article number: e53722, Published: 24 JUN 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The deterioration of fish by microorganisms is very quickly, because it’s a highly perishable foods and short shelf life, for this reason the handling and stored condition very important to slow down and extend the shelf life and its quality. There

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ff7ad36a33fd12a89878ad4da3f412b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101210&lng=en&tlng=en

Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937

Autor: Hany Mohamed YEHIA, Afrah Fahad ALKHURIJI, Ioannis SAVVAIDIS, Abdulrahman Hamad Al-MASOUD

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 07 JAN 2022
Food Science and Technology, Volume: 42, Article number: e105321, Published: 07 JAN 2022
Food Science and Technology (2022)

Nisin and reuterin are used in processed foods as preservatives. They are considered to be potential sources of natural antibiotics for the treatment of food contaminated by antibiotic-resistant bacteria, such as methicillin-resistantStaphylococcus a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a28282ce7140b7e46b77d44c99649173
https://doi.org/10.1590/fst.105321

Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance

Autor: Hany Mohamed YEHIA, Abdulrahman Hamad AL-MASOUD, Manal Fawzy ELKHADRAGY, Hana SONBOL, Mosffer Mohamed AL-DAGAL

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The antimicrobial activities of certain spices and herbs are well-documented. Herbs and spices are often exposed to bacterial contamination, spore-forming bacteria in particular. The spores introduced during the production process result in a contami

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::879ae31e4dc292a571113e215245e72a
https://doi.org/10.1590/fst.19422