Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Hany Mohamed YEHIA"'
1
Akademický článek
Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp
Autor: Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia
Publikováno v: International Journal of Food Properties, Vol 27, Iss 1, Pp 674-688 (2024)
This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and protein solubility were evaluated for both fermented
Externí odkaz: https://doaj.org/article/5bcd65b9d5844cd1a80eed9b749f95a0
Zobrazit plný text záznamu
2
Akademický článek
Antimicrobial impact of a propolis/PVA/chitosan composite and its prospective application against methicillin resistance bacterial infection
Autor: Khaloud Mohamed Alarjani, Hany Mohamed Yehia, Ahmed Noah Badr, Hatem S. Ali, Abdulrahman H. Al-Masoud, Sarah M. Alhaqbani, Shahad A. Alkhatib, Ahmed M. Rady, Mostafa Abdel-Maksoud
Publikováno v: Frontiers in Nanotechnology, Vol 6 (2024)
Seriously damaged skin could be infected by methicillin-resistant bacteria, which delays restoration. Propolis has bioactivity linked with its minor components, such as antimicrobials and antioxidants. Active sites in polyvinyl alcohol (PVA) and chit
Externí odkaz: https://doaj.org/article/a68622683665405dae85a7bd4b45c603
Zobrazit plný text záznamu
3
Akademický článek
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)
Autor: Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Javeria Naz, Manahil Mirza, Manal Fawzy Elkhadragy, Hany Mohamed Yehia, Angelo Maria Giuffrè
Publikováno v: International Journal of Food Properties, Vol 26, Iss 1, Pp 2055-2077 (2023)
ABSTRACTObesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replaceme
Externí odkaz: https://doaj.org/article/22247d13a3b941208bb1d53f02de140b
Zobrazit plný text záznamu
4
Akademický článek
Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
Autor: Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Manal Fawzy Elkhadragy, Hany Mohamed Yehia, Angelo Maria Giuffrè
Publikováno v: Arabian Journal of Chemistry, Vol 16, Iss 9, Pp 105029- (2023)
The reduction of saturated fats in baked products has become an important unit operation in the food industry due to the consumers' demand for healthy foods low in saturated fat. In this research, a comprehensive biotechnological technique was explor
Externí odkaz: https://doaj.org/article/e3634e7f53d64d6398e9fc3e54011c78
Zobrazit plný text záznamu
5
Akademický článek
Comprehensive Tools of Alkaloid/Volatile Compounds–Metabolomics and DNA Profiles: Bioassay-Role-Guided Differentiation Process of Six Annona sp. Grown in Egypt as Anticancer Therapy
Autor: Mona A. Mohammed, Nahla Elzefzafy, Manal F. El-Khadragy, Abdulhakeem Alzahrani, Hany Mohamed Yehia, Piotr Kachlicki
Publikováno v: Pharmaceuticals, Vol 17, Iss 1, p 103 (2024)
Trees of the Annona species that grow in the tropics and subtropics contain compounds that are highly valuable for pharmacological research and medication development and have anticancer, antioxidant, and migratory properties. Metabolomics was used t
Externí odkaz: https://doaj.org/article/a86df933b67a4744b9c2eb2b7e0d5d36
Zobrazit plný text záznamu
6
Akademický článek
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
Zobrazit plný text záznamu
7
Akademický článek
Essential oil from the rhizomes of the Saudi and Chinese Zingiber officinale cultivars: Comparison of chemical composition, antibacterial and molecular docking studies
Autor: Aaisha S. Al-Dhahli, Fatema A. Al-Hassani, Khaloud Mohammed Alarjani, Hany Mohamed Yehia, Wafa M. Al Lawati, Syed Najmul Hejaz Azmi, Shah Alam Khan
Publikováno v: Journal of King Saud University: Science, Vol 32, Iss 8, Pp 3343-3350 (2020)
Background: Essential oils have been known to possess useful biological activities and are widely used in aromatherapy owing to their peculiar aroma. The present study compared the essential oil composition isolated from the Chinese and Saudi ginger
Externí odkaz: https://doaj.org/article/82342dde8d844bf6aedd462cd2386f1f
Zobrazit plný text záznamu
8
Neurotherapeutic effects of prodigiosin conjugated with silver-nanoparticles in rats exposed to cadmium chloride-induced neurotoxicity
Autor: Fatma Elzahraa SALEM, Hany Mohamed YEHIA, Shereen Magdy KORANY, Khaloud Mohammed ALARJANI, Abdulrahman Hamad AL-MASOUD, Manal Fawzy ELKHADRAGY
Publikováno v: Food Science and Technology, Volume: 42, Article number: e97322, Published: 14 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Prodigiosin is a red pigment produced by Serratia marcescens strain. Bacterial prodigiosin and its synthetic derivatives are efficacious antioxidants and proapoptotic agents. This study illustrates a new approach for use of prodigiosin conjugated sil
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::010b56d868be2bbf705802b0fd4e388c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101369&lng=en&tlng=en
Zobrazit plný text záznamu
9
Histological and molecular characterization of the protective effect of Eugenia caryophyllata against renal toxicity induced by vitamin D in male wistar rats
Autor: Manal Fawzy ELKHADRAGY, Nawal Salem Mohammed Al AQEEL, Hany Mohamed YEHIA, Rewaida ABDEL-GABER, Sherifa Shaker HAMED
Publikováno v: Food Science and Technology, Volume: 42, Article number: e97522, Published: 14 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Vitamin D can be harmful if taken for a long time, or taken in large acute dose, cause many problems including hypercalcemia. Here, we examined the protective effects of Eugenia Caryophyllata against vitamin D toxicity induced renal inflammation in r
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9daee8408b4271dc48ed311bd9df439
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101381&lng=en&tlng=en
Zobrazit plný text záznamu
10
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
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje