Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Aly Farag El Sheikha"'
Autor:
Aly Farag El Sheikha, Ayman Younes Allam, Emel Oz, Mohammad Rizwan Khan, Charalampos Proestos, Fatih Oz
Publikováno v:
Gels, Vol 8, Iss 7, p 405 (2022)
Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Xanthan gum is commonly used in the food
Externí odkaz:
https://doaj.org/article/ccf8c36f18da43908fa37190dc80f68e
Autor:
Zainab Albakry, Emad Karrar, Isam A. Mohamed Ahmed, Emel Oz, Charalampos Proestos, Aly Farag El Sheikha, Fatih Oz, Gangcheng Wu, Xingguo Wang
Publikováno v:
Horticulturae, Vol 8, Iss 7, p 575 (2022)
This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds and oil commonly found in the Chinese market. The results showed that black cumin seeds contain 5.02, 21.07, 39.02, 3.02, 6.01, and 25.
Externí odkaz:
https://doaj.org/article/2bcb3378c64c4d0b801b405315011d28
Autor:
Emad Karrar, Isam A. Mohamed Ahmed, Wei Wei, Frederick Sarpong, Charalampos Proestos, Ryszard Amarowicz, Emel Oz, Aly Farag El Sheikha, Ayman Y. Allam, Fatih Oz, Xingguo Wang
Publikováno v:
Molecules, Vol 27, Iss 12, p 3905 (2022)
In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro
Externí odkaz:
https://doaj.org/article/ebf5efba16c141cd9a3ab19f188f5ccd
Autor:
Aly Farag El Sheikha, Ayman Younes Allam, Tahra ElObeid, Elham Abdelrahman Basiouny, Ahmad Abdelkaway Abdelaal, Ryszard Amarowicz, Emel Oz, Charalampos Proestos, Emad Karrar, Fatih Oz
Publikováno v:
Antioxidants, Vol 11, Iss 6, p 1191 (2022)
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating
Externí odkaz:
https://doaj.org/article/49eb59ba34e848b08416e7c245bad33b
Autor:
Aly Farag El Sheikha
Publikováno v:
Foods, Vol 11, Iss 7, p 1030 (2022)
Ganoderma lucidum has a long history of medicinal uses in the Far East countries of more than 2000 years due to its healing properties. Recently, G. lucidum has come under scientific scrutiny to evaluate its content of bioactive components that affec
Externí odkaz:
https://doaj.org/article/60e50c43153e4426a0c08b21e2e0ab64
Publikováno v:
Journal of Functional Foods, Vol 70, Iss , Pp 103971- (2020)
Historically, pickling is one of the oldest preservation methods of several foodstuffs such as vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor, texture and color that take place over time in fermented pickl
Externí odkaz:
https://doaj.org/article/37d974624563439b80f75c7baea36a88
Publikováno v:
Applied Sciences, Vol 12, Iss 2, p 776 (2022)
Recently, the use of biostimulants as natural and eco-friendly fertilizers has received increasing attention because of their efficiency in terms of improving crops’ qualitative and quantitative parameters, i.e., growth, yield, and chemical composi
Externí odkaz:
https://doaj.org/article/c7a2582cc6044b73aab7531fa03a03a5
Autor:
Peng Deng, Chaoyi Xue, Zhiyong He, Zhaojun Wang, Fang Qin, Emel Oz, Jie Chen, Aly Farag El Sheikha, Charalampos Proestos, Fatih Oz, Maomao Zeng
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:10858-10871
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eea4255cc56dc50591c7b70745011e9d
https://doi.org/10.1021/acs.jafc.2c03122
https://doi.org/10.1021/acs.jafc.2c03122
Autor:
Aly Farag El Sheikha
Publikováno v:
Italian Journal of Food Science. 33:43-54
Over the past decades, several tools have been developed for food pathogen detection, including proteomics, metabolomics, immunological, biosensor, and nucleic acid-based approaches. Although these techniques are reliable and precise, they are time-c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49e35b4d730d8b37a44421134c0715c9
https://doi.org/10.15586/ijfs.v33isp1.1995
https://doi.org/10.15586/ijfs.v33isp1.1995
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f994f5d7cab28cb19e46fa2acb07d72b
https://pubmed.ncbi.nlm.nih.gov/35392728
https://pubmed.ncbi.nlm.nih.gov/35392728