Zobrazeno 1 - 10
of 514
pro vyhledávání: '"Bekhit AE"'
Autor:
Hassoun A; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.; Syrian AcademicExpertise (SAE), Gaziantep, Turkey., Bekhit AE; Department of Food Science, University of Otago, Dunedin, New Zealand., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Regenstein JM; Department of Food Science, Cornell University, Ithaca, New York, USA., Chemat F; Green Extraction Team, INRAE, Avignon University, Avignon, France., Morton JD; Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand., Gudjónsdóttir M; Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland., Carpena M; Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain., Prieto MA; Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain., Varela P; Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway., Arshad RN; Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan., Bhat Z; Division of Livestock Products Technology, SKUAST-J, Jammu, India., Ueland Ø; Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (2), pp. 407-437. Date of Electronic Publication: 2022 Aug 05.
Autor:
Peeters WM; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand; School of Biomedical, Nutritional and Sport Science, Newcastle University, United Kingdom., Gram M; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand., Dias GJ; Department of Anatomy, University of Otago, Dunedin, New Zealand., Vissers MCM; Centre for Free Radical Research, Department of Pathology and Biomedical Science, University of Otago, Christchurch, New Zealand., Hampton MB; Centre for Free Radical Research, Department of Pathology and Biomedical Science, University of Otago, Christchurch, New Zealand., Dickerhof N; Centre for Free Radical Research, Department of Pathology and Biomedical Science, University of Otago, Christchurch, New Zealand., Bekhit AE; Department of Food Sciences, University of Otago, Dunedin, New Zealand., Black MJ; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand., Oxbøll J; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand., Bayer S; Centre for Free Radical Research, Department of Pathology and Biomedical Science, University of Otago, Christchurch, New Zealand., Dickens M; School of Health Sciences, Massey University, Wellington, Auckland, New Zealand., Vitzel K; School of Health Sciences, Massey University, Wellington, Auckland, New Zealand., Sheard PW; Department of Physiology, University of Otago, Dunedin, New Zealand., Danielson KM; Department of Anaesthesiology and Surgery, University of Otago, Wellington, New Zealand., Hodges LD; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand., Brønd JC; Department of Sports Science and Clinical Biomechanics, Faculty of Health Sciences, University of Southern Denmark, Odense, Denmark., Bond J; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand., Perry BG; School of Health Sciences, Massey University, Wellington, Auckland, New Zealand., Stoner L; Department of Exercise and Sport Science, University of North Carolina, Chapel Hill, USA., Cornwall J; Centre for Early Learning in Medicine, University of Otago, Dunedin, New Zealand., Rowlands DS; Metabolic and Microvascular Laboratory, School of Sport, Exercise and Nutrition, Massey University, Wellington, Auckland, New Zealand. Electronic address: D.S.Rowlands@massey.ac.nz.
Publikováno v:
Redox biology [Redox Biol] 2023 Nov; Vol. 67, pp. 102918. Date of Electronic Publication: 2023 Oct 05.
Autor:
Liu ZW; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: zwliu@hunau.edu.cn., Zhou YX; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Tan YC; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Bekhit AE; Department of Food Science, University of Otago, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland. Electronic address: amin.mousavi@ibprs.pl., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2022 Nov 01; Vol. 220, pp. 1454-1463. Date of Electronic Publication: 2022 Sep 16.
Autor:
Gouda M; College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.; Department of Nutrition & Food Science, National Research Centre, Dokki, Giza 12422, Egypt., He Y; College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China., Bekhit AE; Department of Food Sciences, University of Otago, Dunedin 9054, New Zealand., Li X; College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2022 Apr 19; Vol. 27 (9). Date of Electronic Publication: 2022 Apr 19.
Autor:
Warner RD; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia. Electronic address: robyn.warner@unimelb.edu.au., Wheeler TL; U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA., Ha M; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia., Li X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Bekhit AE; Department of Food Science, University of Otago, Dunedin, New Zealand., Morton J; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand., Vaskoska R; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia., Dunshea FR; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom., Liu R; School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Purslow P; Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina., Zhang W; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Publikováno v:
Meat science [Meat Sci] 2022 Mar; Vol. 185, pp. 108657. Date of Electronic Publication: 2021 Aug 14.
Autor:
Anwar M; Department of Food Science, University of Otago, Dunedin, New Zealand.; Department of Food Science, Central Mindanao University, Musuan, Maramag, Bukidnon, Philippines., Birch EJ; Department of Food Science, University of Otago, Dunedin, New Zealand., Ding Y; Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, PR China.; Guangdong Institute of Microbiology, Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou, PR China., Bekhit AE; Department of Food Science, University of Otago, Dunedin, New Zealand.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (9), pp. 2309-2341. Date of Electronic Publication: 2020 Dec 16.
Autor:
Roobab U; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China., Khan AW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avd. 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. Electronic address: jmlorenzo@ceteca.net., Arshad RN; Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia., Chen BR; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China., Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: xazeng@scut.edu.cn., Bekhit AE; Department of Food Science, University of Otago, Dunedin 9054, New Zealand., Suleman R; Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan., Aadil RM; National Institute of Food Science and Technology, University of Agriculture Faisalabad, 38000, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Dec; Vol. 150 (Pt A), pp. 110792. Date of Electronic Publication: 2021 Oct 29.
Autor:
Liu ZW; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: zwliu@hunau.edu.cn., Zhou YX; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Wang F; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Tan YC; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Bekhit AE; Department of Food Science, University of Otago, Dunedin 9054, New Zealand., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: dilrana89@gmail.com., Liu XB; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: xiubin_liu@hunau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2021 Nov 30; Vol. 363, pp. 130300. Date of Electronic Publication: 2021 Jun 12.
Autor:
Liu ZW; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: zwliu@hunau.edu.cn., Liu LJ; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Zhou YX; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Tan YC; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China., Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Bekhit AE; Department of Food Science, University of Otago, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz., Inam-Ur-Raheem M; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: dilrana89@gmail.com.
Publikováno v:
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129821. Date of Electronic Publication: 2021 Apr 20.
Autor:
Anwar M; Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand; Department of Food Science, Central Mindanao University, University Town, Musuan 8714, Maramag, Bukidnon, Philippines. Electronic address: mylene.anwar@postgrad.otago.ac.nz., McConnell M; Department of Microbiology and Immunology, University of Otago PO Box 56, Dunedin 9054, New Zealand., Bekhit AE; Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.
Publikováno v:
Food chemistry [Food Chem] 2021 Jul 01; Vol. 349, pp. 129210. Date of Electronic Publication: 2021 Feb 02.