Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mohamed Ferkry Serag EL-DIN"'
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:
Hany Mohamed YEHIA, Manal Fawzy EL-KHADRAGY, Abdulrahman Hamad Al-MASOUD, Elshahat Mohamed RAMADAN, Mohamed Ferkry Serag EL-DIN
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Seventy eight yeasts were isolated from different foodstuffs. Out of the seventy eight isolates four yeast species namely C. parapsilosis Q3, C. solani F8, C. versatilis J3 and K. jensenii H1 were selected to study their biological activity. The four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fded3cef421b142938a215bbf7a3e7d5
https://doi.org/10.1590/fst.119721
https://doi.org/10.1590/fst.119721
Autor:
Hany Mohamed YEHIA, Manal Fawzy ELKHADRAGY, Rania Ibrahim SHEBL, Abdulrahman Hamad Al-MASOUD, Mohamed Ferkry Serag EL-DIN
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2022)
Food Science and Technology, Volume: 42, Article number: e116021, Published: 07 JAN 2022
Food Science and Technology, Issue: ahead, Published: 07 JAN 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2022)
Food Science and Technology, Volume: 42, Article number: e116021, Published: 07 JAN 2022
Food Science and Technology, Issue: ahead, Published: 07 JAN 2022
We studied the effect of the calyx of cape gooseberry nanoparticles manufactured by a novel technique. There are several methods, such as jet mill, spray freezing, supercritical anti-solvent technique (SAS), and high-pressure homogenization, availabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d322644c74e294c822fd609bdfae38e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100871
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100871
Autor:
Hany Mohamed YEHIA, Manal Ahmed Gasmelseed AWAD, Manal Fawzy ELKHADRAGY, Mariam Abdulaziz ALKHATEEB, Hadil ALAHDAL, Hatem Salama Mohamed ALI, Reem Atta ALAJAMI, Mohamed Ferkry Serag El-Din
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
A novel method to create nanoparticles from freeze- and air-dried mangosteen was developed to study the effects of these particles on the growth and protein formation of various gram-positive bacteria that act as foodborne pathogens. This new method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47aa11d29bd046e017bce209fe610a8e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100946
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100946