Zobrazeno 1 - 10 of 76 pro vyhledávání: '"Khalil Ereifej"'
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Akademický článek
The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake
Autor: Mohammad N. Alhamad, Taha M. Rababah, Muhammad Al-u'datt, Khalil Ereifej, Ranya Esoh, Hao Feng, Wade Yang
Publikováno v: Arabian Journal of Chemistry, Vol 10, Iss 1, Pp 136-140 (2017)
Fermentation of olive cake during 60 days by evaluating the physicochemical properties, total phenolic, antioxidant activities and phenolic profile was investigated. The chemical composition showed that olive cake is rich in crude fiber and carbohydr
Externí odkaz: https://doaj.org/article/983c1b0bab494c48ab4b7f364868f2f1
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2
Contents, profiles and bioactive properties of free and bound phenolics extracted from selected fruits of the Oleaceae and Solanaceae families
Autor: Carole C. Tranchant, Taha Rababah, Muhammad H. Alu’datt, Khalil Ereifej, Sana Gammoh, Mohammed Al-Duais, Mohammad N. Alhamad, Kawther A. Ghozlan, Ghazi N. Al-Karaki
Publikováno v: LWT. 109:367-377
This study of selected fruits of the Oleaceae and Solanaceae families quantified the contents of free and bound phenolics (FP and BP) and their in vitro antioxidant activity and inhibitory potential towards enzymes relevant for hypertension and hyper
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::89ee0ac2aa020b5e6cc1155e5dde3eda
https://doi.org/10.1016/j.lwt.2019.04.051
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3
Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour
Autor: Muhammad H. Alu’datt, Mohammed Almomani, Khalil Ereifej, Taha Rababah, Neveen M. Hussein, Sana Gammoh, Mohammad N. Alhamad, Sura Abou Nasser, Asma Tahat, Ali Almajwal
Publikováno v: Food Chemistry. 240:784-798
This investigation was performed to assess the effects of sonication on the structure of protein, extractability of phenolics, and biological properties of isolated proteins and protein co-precipitates prepared from brewers’ spent grain and soybean
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::674f4c86a73f336eb6adfeea1aa1a8c9
https://doi.org/10.1016/j.foodchem.2017.08.015
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4
Phenolic contents, in vitro antioxidant activities and biological properties, and HPLC profiles of free and conjugated phenolics extracted from onion, pomegranate, grape, and apple
Autor: Khalil Ereifej, Ali Almajoul, Ayman Johargy, Stan Kubow, Taha Rababah, Muhammad H. Alu’datt, Sana Gammoh, Ghazi N. Al-Karaki, Mohammad N. Alhamad, Kawther A. Ghozlan
Publikováno v: International Journal of Food Properties. :1-15
This study quantified the free and conjugated phenolic content of extracts from selected Liliaceae (white and red onion), Punicaceae (red and pink pomegranate), Vitaceae (zini, red globe, and baladi grape), and Rosaceae (yellow and red apple) cultiva
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff706356e82a143dd74dc8b81c7adbf7
https://doi.org/10.1080/10942912.2017.1349140
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5
Optimization, characterization and biological properties of phenolic compounds extracted from Rosmarinus officinalis
Autor: Muhammad H. Alu’datt, Neveen M. Hussein, Ali Almajwal, Mervat Raweshadeh, Taha Rababah, Sana Gammoh, Mohammad N. Alhamad, Abdul Latief A. Al-Ghzawi, Khalil Ereifej
Publikováno v: Journal of Essential Oil Research. 29:375-384
This study evaluated the optimal conditions for the extraction of phenolics from Rosmarinus officinalis. Phenolic extracts were obtained under extraction conditions in which several parameters were varied (time, temperature, solvents and free and bou
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9eafd001f6398a754a796b9a521057bc
https://doi.org/10.1080/10412905.2017.1331868
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6
Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties
Autor: Taha Rababah, Khalil Ereifej, Stan Kubow, Mohammad N. Alhamad, Muhammad H. Alu’datt, Deia Tawalbeh, Sana Gammoh
Publikováno v: Journal of Food Science and Technology. 54:1395-1405
This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::848d900a37ccdd24e2987e6496dcaa90
https://doi.org/10.1007/s13197-017-2551-6
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7
A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds
Autor: Muhammad H. Alu’datt, Ayman Johargy, Inteaz Alli, Majdi Al-Mahasneh, Taha Rababah, Ali Almajwal, Khalil Ereifej, Sana Gammoh, Mohammad N. Alhamad
Publikováno v: Food Chemistry. 218:99-106
Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e3228ca5069b1789e91764c93c05cb1
https://doi.org/10.1016/j.foodchem.2016.09.057
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9
Profiles of free and bound phenolics extracted from Citrus fruits and their roles in biological systems: content, and antioxidant, anti-diabetic and anti-hypertensive properties
Autor: Mohammad N. Alhamad, Mohammed Al-Duais, Stan Kubow, Kawther A. Ghozlan, Carole C. Tranchant, Ghazi N. Al-Karaki, Khalil Ereifej, Taha Rababah, Muhammad H. Alu’datt, Juan E. Andrade, Majdi Al-Mahasneh
Publikováno v: Food & Function. 8:3187-3197
This study of selected plants of the Rutaceae family was carried out to investigate their phenolic content, antioxidant activity, and the in vitro inhibitory potential of extracted phenolics towards enzymes relevant for hyperglycemia and hypertension
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f9080642e6a9f4a12b4aca438e2cc93
https://doi.org/10.1039/c7fo00212b
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10
The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake
Autor: Khalil Ereifej, Taha Rababah, Ranya Esoh, Wade Yang, Mohammad N. Alhamad, Muhammad H. Alu’datt, Hao Feng
Publikováno v: Arabian Journal of Chemistry, Vol 10, Iss 1, Pp 136-140 (2017)
Fermentation of olive cake during 60 days by evaluating the physicochemical properties, total phenolic, antioxidant activities and phenolic profile was investigated. The chemical composition showed that olive cake is rich in crude fiber and carbohydr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ffa35406697204cb33a3625396ef548
http://www.sciencedirect.com/science/article/pii/S1878535212001499
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