Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Jabbar Abd Al-Manhel A"'
Autor:
Jaffar Z. Thraeib, Ammar B. Altemimi, Alaa Jabbar Abd Al‐Manhel, Rawaa H. Tlay, Mohamed Ibrahim Younis, Tarek Gamal Abedelmaksoud
Publikováno v:
eFood, Vol 5, Iss 5, Pp n/a-n/a (2024)
Abstract The widespread use and circulation of industrial emulsifiers pose significant health risks, compounded by their limited availability and high cost. Consequently, there is growing interest in exploring the potential of natural sources, such a
Externí odkaz:
https://doaj.org/article/641e97b5afef47839e49a3817621a5f5
Autor:
Shayma Thyab Gddoa Al-Sahlany, Wafaa H. Khassaf, Alaa Kareem Niamah, Alaa Jabbar Abd Al-Manhel
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 22, Iss 2, Pp 71-77 (2023)
This study aimed to investigate the impact of adding Zahdi date juice on the physicochemical characteristics and microbiological analysis of bio-yogurt with a probiotic starter (St. thermophilus, Lb. acidophilus, and B. longum) and haematological par
Externí odkaz:
https://doaj.org/article/eb63be84da1840ebb36c7e0653806dd6
Autor:
Shatha A. Allaith, Mohamed E. Abdel-aziz, Zaid Akram Thabit, Ammar B. Altemimi, Khalid Abd El-Ghany, Angelo Maria Giuffrè, Alaa Jabbar Abd Al-Manhel, Hanan S. Ebrahim, Reda Mahgoub Mohamed, Tarek Gamal Abedelmaksoud
Publikováno v:
Fermentation, Vol 8, Iss 8, p 350 (2022)
The goal of this study was screening and molecular identification of Lactic Acid Bacteria (LAB) producing β-glucan from different species isolated from boza and cider compared to a standard strain for Lactobacillus rhamnosus NRRL 1937 (LGG). From 48
Externí odkaz:
https://doaj.org/article/e29c1f2cd26d466981f383b5dd86f21e
Autor:
Jaffar Z. Thraeib, Ammar B. Altemimi, Alaa Jabbar Abd Al-Manhel, Tarek Gamal Abedelmaksoud, Ahmed Ali Abd El-Maksoud, Chandu S. Madankar, Francesco Cacciola
Publikováno v:
Life, Vol 12, Iss 6, p 924 (2022)
There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large vari
Externí odkaz:
https://doaj.org/article/c85a95582f25417990c092f1176f2aa7
Autor:
Shayma Thyab Gddoa Al-Sahlany, Wasan J. Al-Kaabi, Alaa Jabbar Abd Al‑Manhel, Alaa Kareem Niamah, Ammar B. Altemimi, Haider Al-Wafi, Francesco Cacciola
Publikováno v:
Journal of Food Measurement and Characterization. 16:3607-3617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::994fb838465013532a2dbec98058517b
https://doi.org/10.1007/s11694-022-01468-1
https://doi.org/10.1007/s11694-022-01468-1
Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
Autor:
Shayma Thyab Gddoa Al-sahlany, Ammar B. Altemimi, Alaa Jabbar Abd Al-Manhel, Alaa Kareem Niamah, Naoufal Lakhssassi, Salam A. Ibrahim
Publikováno v:
Foods, Vol 9, Iss 3, p 324 (2020)
A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this stud
Externí odkaz:
https://doaj.org/article/2dd2de04140a467da7b105b6399e5afc
Akademický článek
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Publikováno v:
Journal of Applied Biology & Biotechnology. 7:29-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ae0e6ec3988657d32dea939f589f1c6
https://doi.org/10.7324/jabb.2019.70106
https://doi.org/10.7324/jabb.2019.70106
Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
Autor:
Alaa Kareem Niamah, Shayma Thyab Gddoa Al-Sahlany, Alaa Jabbar Abd Al-Manhel, Naoufal Lakhssassi, Ammar B. Altemimi, Salam A. Ibrahim
Publikováno v:
Foods, Vol 9, Iss 3, p 324 (2020)
Foods
Volume 9
Issue 3
Foods
Volume 9
Issue 3
A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67d9f010c142c73133c7451df5987969
https://www.mdpi.com/2304-8158/9/3/324
https://www.mdpi.com/2304-8158/9/3/324
Autor:
Alaa Jabbar Abd Al-Manhel
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 31, Iss 1 (2018)
Enzymes produced by microbial sources are biological molecules that known to catalysts biochemical reactions which roles involve in lead to stimulate the necessary chemical reactions, as well as to the formation of fermented products. Microbial prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::721fab18e0b72ec657f2313dc59e4312
https://doi.org/10.37077/25200860.2018.72
https://doi.org/10.37077/25200860.2018.72