Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Bishoy Abib"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices including bay leaf, black pepper, capsicum, and fennel was t
Externí odkaz:
https://doaj.org/article/f3661acb15934128914be41d268de4cf
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Microalgae species are of economic importance regarded as “green gold” being rich in bioactive compounds. Spirulina and Chlorella are the most popular microalgal species and are marketed as healthy food supplements. At the same time, Amp
Externí odkaz:
https://doaj.org/article/8211aad43fc44d6581f312fd8e93870e
Autor:
Roua A. Nouh, Ahmed Kamal, Oluwaseyi Oyewole, Walaa A. Abbas, Bishoy Abib, Abdelrouf Omar, Somaia T. Mansour, Anwar Abdelnaser
Publikováno v:
Pharmaceutics, Vol 16, Iss 2, p 241 (2024)
Multiple sclerosis is the predominant autoimmune disorder affecting the central nervous system in adolescents and adults. Specific treatments are categorized as disease-modifying, whereas others are symptomatic treatments to alleviate painful symptom
Externí odkaz:
https://doaj.org/article/e79a57c55887498e88b5f393fdb9bf84
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100450- (2023)
Macrominerals play vital roles in a multitude of physiologic systems. A myriad of biochemical reactions are dependent on or affected by these electrolytes. The current review attempts to identify the role of macrominerals as calcium, phosphorus, magn
Externí odkaz:
https://doaj.org/article/972b019a093b4385b4ec265e847cc84c
Publikováno v:
Food Chemistry. 420:136134
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89d298821b15caf5da24f6b8927b575c
https://doi.org/10.1016/j.foodchem.2023.136134
https://doi.org/10.1016/j.foodchem.2023.136134
Autor:
Asmaa M. Otify, Rana M. Ibrahim, Bishoy Abib, Annegret Laub, Ludger A. Wessjohann, Yueming Jiang, Mohamed A. Farag
Publikováno v:
Food Chemistry. 417:135866
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d506d298a678311caff6993e7553768
https://doi.org/10.1016/j.foodchem.2023.135866
https://doi.org/10.1016/j.foodchem.2023.135866
Publikováno v:
Trends in Food Science & Technology. 110:405-417
Background Caviar, salt-cured unfertilized roe of sturgeon fish, is a food delicacy associated with royalty and nutritive properties since prehistoric times. The drastic decline in wild sturgeon populations has led to an increased aquaculture product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::257c2505b04803ddca6619e22939bd4b
https://doi.org/10.1016/j.tifs.2021.02.015
https://doi.org/10.1016/j.tifs.2021.02.015
Publikováno v:
Food chemistry. 331
Sweet and bitter oranges are two of the most commercially-important fruit with a total world production of 75.4 Mt, well-recognized for their unique sensory characters in addition to multiple nutritive and therapeutic attributes due to their highly-v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10560ac65864c0ca8f00e037acf1f0da
https://pubmed.ncbi.nlm.nih.gov/32593794
https://pubmed.ncbi.nlm.nih.gov/32593794