Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.

Autor: Falih MA; Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green, Al Qasim, Iraq., Altemimi AB; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.; College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq., Hamed Alkaisy Q; Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green, Al Qasim, Iraq., Awlqadr FH; Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Iran., Abedelmaksoud TG; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt., Amjadi S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, PO Box: 91895-157-356, Iran., Hesarinejad MA; Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Publikováno v: Heliyon [Heliyon] 2024 Nov 19; Vol. 10 (23), pp. e40459. Date of Electronic Publication: 2024 Nov 19 (Print Publication: 2024).

Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves ( Juglans regia L.).

Autor: Altemimi AB; Department of Food Science, College of Agriculture University of Basrah Basrah Iraq., Al-Haliem SM; Department of Dental Basic Sciences, College of Dentistry University of Mosul Mosul Iraq., Alkanan ZT; Department of Food Science, College of Agriculture University of Basrah Basrah Iraq., Mohammed MJ; Department of Biology, College of Education for Pure Sciences University of Mosul Mosul Iraq., Hesarinejad MA; Department of Food Processing Research Institute of Food Science and Technology Mashhad Iran., Najm MAA; Pharmaceutical chemistry department, College of Pharmacy Al-Ayen University Thi-Qar Iraq., Bouymajane A; Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Sciences Moulay Ismail University Meknes Morocco., Cacciola F; Department of Biomedical, Dental, Morphological and Functional Imaging Sciences University of Messina Messina Italy., Abedelmaksoud TG; Food Science Department, Faculty of Agriculture Cairo University Giza Egypt.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Jul 11; Vol. 11 (11), pp. 6845-6853. Date of Electronic Publication: 2023 Jul 11 (Print Publication: 2023).

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid.

Autor: Rafe A; Department of Food processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran., Shadordizadeh T; Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan P.O. Box 83159-43919, Iran., Hesarinejad MA; Department of Food processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain., Abd El-Maksoud AA; Department of Dairy Science, Faculty of Agriculture, Cairo University, Giza 12613, Egypt., Cheng W; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Mozafari MR; Australasian Nanoscience and Nanotechnology Initiative (ANNI), Monash University LPO, Clayton, VI 3168, Australia., Abedelmaksoud TG; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Dec 04; Vol. 11 (23). Date of Electronic Publication: 2022 Dec 04.

Recent Trends in the Preparation of Nano-Starch Particles.

Autor: Hassan NA; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt., Darwesh OM; Agricultural Microbiology Department, National Research Centre, Dokki, Cairo 12622, Egypt., Smuda SS; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt., Altemimi AB; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.; College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq., Hu A; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China., Cacciola F; Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy., Haoujar I; Laboratory of Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan 93000, Morocco., Abedelmaksoud TG; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2022 Aug 26; Vol. 27 (17). Date of Electronic Publication: 2022 Aug 26.

Optimized Green Extraction of Polyphenols from Cassia javanica L. Petals for Their Application in Sunflower Oil: Anticancer and Antioxidant Properties.

Autor: Younis MI; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt., Ren X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Alzubaidi AK; College of Agriculture, University of Misan, Al-Amara 62001, Iraq., Mahmoud KF; Food Technology Department, National Research Center, Giza 12613, Egypt., Altemimi AB; Scientific Research Center, Al-Ayen University, Nasiriyah 64001, Iraq.; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq., Cacciola F; Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Via Consolare Valeria, 98125 Messina, Italy., Raza H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Institute for Advanced Study (IAS), Shenzhen University, No. 3688, Nanhai Avenue, Nanshan District, Shenzhen 518060, China., Pratap-Singh A; Food, Nutrition & Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada., Abedelmaksoud TG; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2022 Jul 06; Vol. 27 (14). Date of Electronic Publication: 2022 Jul 06.