Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hatem Ali Salama"'
Autor:
Promy Virk, Manal A. Awad, Sarah Saleh Abdu-llah Alsaif, Awatif A. Hendi, Mai Elobeid, Khalid Ortashi, Rabia Qindeel, Manal F. El-Khadragy, Hany M. Yehia, Mohamed Ferkry Serag EL-DIN, Hatem Ali Salama
Publikováno v:
Journal of King Saud University: Science, Vol 35, Iss 3, Pp 102576- (2023)
The present study centered around the prospect of bio fabricating nanoparticles using Moringa oleifera leaf and investigating their therapeutic potential with an assessment of the antioxidant status. Synthesis of stable ‘green’ nanoparticles of M
Externí odkaz:
https://doaj.org/article/9e8774e3cbe0478592edb63e32ae7e3d
Autor:
Hatem Ali Salama, Ahmed Noah Badr, Manal F. Elkhadragy, Ahmed Mohamed Said Hussein, Ibrahim Abdel-Salam Shaban, Hany M. Yehia
Publikováno v:
Microorganisms, Vol 9, Iss 5, p 989 (2021)
Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and
Externí odkaz:
https://doaj.org/article/984cd9dae823464d9dc13b74f57cba93
Autor:
Amr F. Mansour, Shimaa Ahmed Moawad, M. F. Khallaf, Mamdouh El-Kalyoubi, Hatem Ali Salama, Magda A. Abd El Mageed
Publikováno v:
Egyptian Journal of Food Science.
Encapsulation is a process of protecting functional ingredients like flavors against physical and chemical changes that may occur, especially during storage. In this study, the effect of selected carriers, namely maltodextrin (MD), gum Arabic (GA), a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c908d1c649c6c48949cdefeee13eb1
https://doi.org/10.21608/ejfs.2021.50339.1085
https://doi.org/10.21608/ejfs.2021.50339.1085
Autor:
Hany M. Yehia, Hatem Ali Salama, Manal F. El-Khadragy, Ibrahim Abdel-Salam Shaban, Ahmed Noah Badr, Ahmed Mohamed Said Hussein
Publikováno v:
Microorganisms
Volume 9
Issue 5
Microorganisms, Vol 9, Iss 989, p 989 (2021)
Volume 9
Issue 5
Microorganisms, Vol 9, Iss 989, p 989 (2021)
Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7aae1b98bdaa8771c98ba8a1ea9e725
https://pubmed.ncbi.nlm.nih.gov/34064305
https://pubmed.ncbi.nlm.nih.gov/34064305