Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Sbihi HM"'
Publikováno v:
International Journal of Nanomedicine, Vol 2015, Iss default, Pp 1109-1118 (2015)
Navideh Anarjan,1 Hoda Jafarizadeh-Malmiri,2 Imededdine Arbi Nehdi,3 Hassen Mohamed Sbihi,3 Saud Ibrahim Al-Resayes,3 Chin Ping Tan4 1Young Researchers And Elite Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran; 2Department of Chemical Engi
Externí odkaz:
https://doaj.org/article/7107995e3cb4450489b20560c170df87
Autor:
Mokbli S; Superior Institute of Biotechnology of Sidi Thabet., Sbihi HM; King Saud University, College of Science, Chemistry Department., Nehdi IA; King Saud University, College of Science, Chemistry Department., Azam M; King Saud University, College of Science, Chemistry Department., Fadhila A; Carthage University, Faculty of Sciences of Bizerte., Romdhani-Younes M; Faculty of Sciences of Tunis, Department of Chemistry, Laboratory of Structural Organic Chemistry, 2092 University of Tunis El Manar Tunis., Al-Resayes SI; King Saud University, College of Science, Chemistry Department.
Publikováno v:
Journal of oleo science [J Oleo Sci] 2021; Vol. 70 (3), pp. 321-332.
Autor:
Nehdi IA; Chemistry Department, College of Science, King Saud University.; Chemistry Department, Preparatory Institute for Engineering Studies of El Manar, Tunis El Manar University., Sbihi HM; Chemistry Department, College of Science, King Saud University., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia., Al-Resayes SI; Chemistry Department, College of Science, King Saud University., Rashid U; Institute of Advanced Technology, Universiti Putra Malaysia., Al-Misned FA; Department of Zoology, College of Science, King Saud University., El-Serehy HA; Department of Zoology, College of Science, King Saud University.
Publikováno v:
Journal of oleo science [J Oleo Sci] 2020 May 02; Vol. 69 (5), pp. 413-421. Date of Electronic Publication: 2020 Apr 13.
Autor:
Akinfalabi SI; Institute of Advanced Technology, Engineering Faculty, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Rashid U; Institute of Advanced Technology, Engineering Faculty, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Arbi Nehdi I; Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.; Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia., Yaw Choong TS; Department of Chemical and Environmental Engineering, Engineering Faculty, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Sbihi HM; Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia., Gewik MM; Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
Publikováno v:
Royal Society open science [R Soc Open Sci] 2020 Jan 15; Vol. 7 (1), pp. 191592. Date of Electronic Publication: 2020 Jan 15 (Print Publication: 2020).
Autor:
Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Sim BI; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Abas F; Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Wang Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China., Nehdi IA; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Sbihi HM; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Gewik MM; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2019 Dec; Vol. 99 (15), pp. 6989-6997. Date of Electronic Publication: 2019 Sep 26.
Autor:
Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. sweet_appie@hotmail.com., Hew KS; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. khaishin92@gmail.com., Abas F; Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. faridah_abas@upm.edu.my., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. omlai@upm.edu.my.; Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China. omlai@upm.edu.my., Cheong LZ; Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China. lingzhicheong@yahoo.com., Nehdi IA; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. imed12002@gmail.com.; Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia. imed12002@gmail.com., Sbihi HM; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. hmsbihi@ksu.edu.sa., Gewik MM; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. mmossad@ksu.edu.sa., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. tancp@upm.edu.my.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2019 Oct 11; Vol. 8 (10). Date of Electronic Publication: 2019 Oct 11.
Autor:
Nehdi IA; Chemistry Department, College of Science, King Saud University.; Chemistry Department, Science College, Tunis El Manar University., Hadj-Kali MK; Chemical Engineering Department, College of Engineering, King Saud University., Sbihi HM; Chemistry Department, College of Science, King Saud University., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia., Al-Resayes SI; Chemistry Department, College of Science, King Saud University.
Publikováno v:
Journal of oleo science [J Oleo Sci] 2019; Vol. 68 (11), pp. 1041-1049.
Autor:
Rahmouni N; Laboratoire de chimie des Matériaux, Département de Chimie, Faculté des Sciences de Bizerte, Université de Carthage, Tunisie., Tahri W; Laboratoire de Biochimie et de Biologie moléculaire, Faculté des Sciences de Bizerte, Université de Carthage, Tunisie., Sbihi HM; King Saud University, College of Science, Chemistry Department, P.O. BOX 2454, Riyadh 1145, Saudi Arabia., Nehdi IA; King Saud University, College of Science, Chemistry Department, P.O. BOX 2454, Riyadh 1145, Saudi Arabia., Desbrieres J; Université de Pau et des Pays de l'Adour, Institut des Sciences analytiques et de Physico-Chimie pour l'Environnement et les Matériaux (UMR 5254), 64053 Pau cedex 09, France., Besbes-Hentati S; Laboratoire de chimie des Matériaux, Département de Chimie, Faculté des Sciences de Bizerte, Université de Carthage, Tunisie. Electronic address: salma.hentati@fsb.rnu.tn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2018 Jul 01; Vol. 113, pp. 623-630. Date of Electronic Publication: 2018 Feb 22.
Autor:
Mokbli S; 1Superior Institute of Biotechnology of Sidi Thabet, University Manouba, 2020 Sidi Thabet, Tunisia., Sbihi HM; 2Chemistry Department, College of Science, King Saud University, P.O. Box 2454, Riyadh, 1145 Saudi Arabia., Nehdi IA; 2Chemistry Department, College of Science, King Saud University, P.O. Box 2454, Riyadh, 1145 Saudi Arabia., Romdhani-Younes M; 3Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, 2092 Tunis, Tunisia., Tan CP; 4Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia., Al-Resayes SI; 2Chemistry Department, College of Science, King Saud University, P.O. Box 2454, Riyadh, 1145 Saudi Arabia.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2018 Jun; Vol. 55 (6), pp. 2170-2179. Date of Electronic Publication: 2018 Mar 26.
Autor:
Nehdi IA; Chemistry Dept., College of Science, King Saud Univ., P.O. Box 2455, Riyadh 11451, Saudi Arabia.; UR Physico-Chimie des Matériaux Solides, Chemistry Dept., Science College, Tunis El Manar Univ., 2092 Tunis, Tunisia., Sbihi HM; Chemistry Dept., College of Science, King Saud Univ., P.O. Box 2455, Riyadh 11451, Saudi Arabia., Tan CP; Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia., Rashid U; Inst. of Advanced Technology, Univ. Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Al-Resayes SI; Chemistry Dept., College of Science, King Saud Univ., P.O. Box 2455, Riyadh 11451, Saudi Arabia.
Publikováno v:
Journal of food science [J Food Sci] 2018 Mar; Vol. 83 (3), pp. 624-630. Date of Electronic Publication: 2018 Jan 27.