Zobrazeno 1 - 10
of 443
pro vyhledávání: '"Hesham R. El‐Seedi"'
Autor:
Baifeng Fu, Di Wu, Shuzhen Cheng, Xianbing Xu, Ling Zhang, Lishu Wang, Hesham R. El-Seedi, Hanxiong Liu, Ming Du
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 146-153 (2024)
Oyster (Crassostrea gigas), the main ingredient of oyster sauce, has a strong umami taste. In this study, three potential umami peptides, FLNQDEEAR (FR-9), FNKEE (FE-5), and EEFLK (EK-5), were identified and screened from the alcoholic extracts of th
Externí odkaz:
https://doaj.org/article/1d6e44df618545e19cab2813681fa1b1
Autor:
Muhammad Umair, Tayyaba Sultana, Song Xun, Saqib Jabbar, Muhammad Shahid Riaz Rajoka, Amgad Albahi, Muhammad Abid, Muhammad Modassar Ali Nawaz Ranjha, Hesham R. El‐Seedi, Fengwei Xie, Kashif ur Rehman Khan, Zhao Liqing, He Zhendan
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 10, Pp 5753-5772 (2023)
Abstract The most recent advancements in food science and technology include cold sterilization of food and fresh‐keeping packaging. Active packaging technology has received much interest due to the photocatalytic activity (PCA) of functional nanop
Externí odkaz:
https://doaj.org/article/f11c509f782c46e09191c7c3f8988b66
Autor:
Shaden A. M. Khalifa, Aya A. Shetaia, Nehal Eid, Aida A. Abd El-Wahed, Tariq Z. Abolibda, Abdelfatteh El Omri, Qiang Yu, Mohamed A. Shenashen, Hidayat Hussain, Mohamed F. Salem, Zhiming Guo, Abdulaziz M. Alanazi, Hesham R. El-Seedi
Publikováno v:
Bioengineering, Vol 11, Iss 8, p 829 (2024)
Bee products, abundant in bioactive ingredients, have been utilized in both traditional and contemporary medicine. Their antioxidant, antimicrobial, and anti-inflammatory properties make them valuable for food, preservation, and cosmetics application
Externí odkaz:
https://doaj.org/article/9d60ce1776b245c0946819daa3a3270e
Autor:
Sümeyye Sarıtaş, Alicia C. Mondragon Portocarrero, Jose M. Miranda López, Mauro Lombardo, Wojciech Koch, António Raposo, Hesham R. El-Seedi, José Luiz de Brito Alves, Tuba Esatbeyoglu, Sercan Karav, Anna Maria Witkowska
Publikováno v:
Molecules, Vol 29, Iss 16, p 3941 (2024)
From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of micr
Externí odkaz:
https://doaj.org/article/f2b4da798f6d4f1a9215b2713101d251
Autor:
Tingting Ma, Ming Cheng, Xin Wen, Kexue Zhu, Xin Zhang, Chao Zhao, Hesham R. El‐Seedi, Xiangdong Lin, Yongcheng Li, Lulu Zhu, Jun Cao, Chuan Li
Publikováno v:
eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract The main purpose of this study was to investigate the improvement effect and serum metabolomic analysis of co‐fermented collagen peptide‐jackfruit juice (FPJ) against immunosuppression in cyclophosphamide‐induced mice. Serum samples we
Externí odkaz:
https://doaj.org/article/282f58beda3b45a48fcee0eb8cde8efc
Autor:
Jingxiang Xu, Wei Liao, Shuxin Yang, Juan Liu, Shiyue Jiang, Yuanyuan Liu, Hesham R. El-Seedi, Chao Zhao
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105994- (2024)
Ulva polysaccharide (ULP) as main active ingredient of Ulva lactuca, has good pharmacological activity. This study further explored its anti-tumor mechanisms in hepatocellular carcinoma (HCC) with wet experiments and bioinformatic analyses. Results i
Externí odkaz:
https://doaj.org/article/b71364ad7b2a4f9f802c861e97f6a463
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1609-1617 (2023)
Oysters (Crassostrea gigas) have a wide range of functionality due to their nutritional and bioactive components. However, the bioactive peptides of oyster proteins are rarely reported, particularly their anti-diabetes effects and antioxidants. Oyste
Externí odkaz:
https://doaj.org/article/bd2cba6a4274484fb0f946b88746a6ba
Autor:
Zhengxin Chen, Weihao Wu, Yuxi Wen, Lizhu Zhang, Yanglin Wu, Muhammad Salman Farid, Hesham R. El-Seedi, Esra Capanoglu, Chao Zhao
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-14 (2023)
Abstract Pigment is an important food additive that plays a major role in the sensory impact of food. And natural sources, healthy and non-toxic edible pigments are receiving a lot of attention. Algae is an important source of natural pigments, and c
Externí odkaz:
https://doaj.org/article/9a9ce3d338a144fc87ce75ecd0a7ab48
Autor:
Zhen Yuan, Meilian Yang, Dongyang Zhu, Di Wu, Shuzhen Cheng, Chao Wu, Hesham R. El-Seedi, Ming Du
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 4, Pp 1192-1203 (2023)
There are many active substances in Atlantic cod (Gadus morhua) explaining the variety of biological activities. In order to study the immunomodulatory activity and the mechanism of Atlantic cod peptides at the cellular level. In this study, cod pept
Externí odkaz:
https://doaj.org/article/cdf4e6efc8ac4f95abfd84371bdf3870
Autor:
Naheed Akhtar, Amna Jabbar Siddiqui, Muhammad Ramzan, Jalal Uddin, Mufarreh Asmari, Hesham R. El-Seedi, Syed Ghulam Musharraf
Publikováno v:
Plants, Vol 13, Iss 10, p 1311 (2024)
Polyphenolic compounds are vital components of plants. However, their analysis is particularly difficult and challenging due to their similar chemical and structural properties. In this study, we developed a simple and reproducible HPLC-DAD protocol
Externí odkaz:
https://doaj.org/article/aead779fc5e0462ca4ca31e1c0d89fd7