Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Turki M.S. Aldawoud"'
Autor:
Hojjat Pashazadeh, Oscar Zannou, Charis M. Galanakis, Turki M.S. Aldawoud, Salam A. Ibrahim, Ilkay Koca
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1367-1386 (2021)
Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential. In this present study, the convective drying process was optimized to enhance the quality, antioxidant activity, and phenolic comp
Externí odkaz:
https://doaj.org/article/9a8db0875acc4e618aa278e81f713825
Publikováno v:
Foods, Vol 9, Iss 11, p 1701 (2020)
As media reports have noted, the COVID-19 pandemic has accelerated market mainstreaming of immune-boosting food bioactives, supplements, and nutraceuticals. However, most studies reporting on the potential of bioactives against COVID-19 transmission
Externí odkaz:
https://doaj.org/article/7b3b42267f3544398258d54e76fce32a
Design of experiments (DoE) to model phenolic compounds recovery from grape pomace using ultrasounds
Autor:
Veljko Ćućuz, Ljilja Torović, Turki M.S. Aldawoud, Charis M. Galanakis, Jelena Acevska, Ljiljana Gojkovic-Bukarica, Aneta Dimitrovska, Jelena Cvejić
Publikováno v:
Journal of Food Science and Technology
Grape processing by-products (particularly grape pomace) are known to contain high amounts of phenolic compounds. To improve the extraction of phenols from this by-product, it is necessary to develop a method and set and model optimal conditions for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c8d38cd33150cf2e4bf4c5afec5cd00
https://doi.org/10.1007/s13197-021-05317-9
https://doi.org/10.1007/s13197-021-05317-9
Autor:
Salam A. Ibrahim, Ilkay Koca, Charis M. Galanakis, Oscar Zannou, Hojjat Pashazadeh, Turki M.S. Aldawoud
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1367-1386 (2021)
Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential. In this present study, the convective drying process was optimized to enhance the quality, antioxidant activity, and phenolic comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69b455a33dab3f037f1be93d5e509d57
https://doaj.org/article/9a8db0875acc4e618aa278e81f713825
https://doaj.org/article/9a8db0875acc4e618aa278e81f713825
Autor:
Oscar Zannou, Salam A. Ibrahim, Ilkay Koca, Mohamed Ghellam, Charis M. Galanakis, Turki M.S. Aldawoud, Hojjat Pashazadeh
Publikováno v:
Foods
Foods, Vol 10, Iss 1075, p 1075 (2021)
Volume 10
Issue 5
Foods, Vol 10, Iss 1075, p 1075 (2021)
Volume 10
Issue 5
Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c079b0c26da2638a439173d4ba6b9525
http://europepmc.org/articles/PMC8152059
http://europepmc.org/articles/PMC8152059
Autor:
Ahlam K. M. Abuibaid, Charis M. Galanakis, Ilknur Ucak, Domenico Montesano, Turki M.S. Aldawoud
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74c8424f8eb7d2fbb50274560f4e8371
https://doi.org/10.1111/jfpp.15304
https://doi.org/10.1111/jfpp.15304
Autor:
Syed Muhammad Kamal Uddin, M. A. Motalib Hossain, Mohd Rafie Johan, Abu Hashem, Sharmin Sultana, Charis M. Galanakis, Turki M.S. Aldawoud, Myrto Rizou
Publikováno v:
Food Toxicology and Forensics ISBN: 9780128223604
Food adulteration is involved with economic, religious, legal, and public health issues, and therefore there is an increasing demand for authentication and certification of food products. Food forensics, in general, addresses food-related crimes, inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::125ad1e7e0b1c554f001496b345795cc
https://doi.org/10.1016/b978-0-12-822360-4.00007-8
https://doi.org/10.1016/b978-0-12-822360-4.00007-8
Autor:
El Amine Ajal, Turki M.S. Aldawoud, Fatimah Babiker, Amanda Teixeira Badaró, M. Gracia Bagur-González, Aadil Bajoub, Douglas Fernandes Barbin, Ibrahim Bello, Federica Bianchi, Daniela Braconi, Esra Capanoglu, Maria Careri, Alegría Carrasco-Pancorbo, Salah Chaji, Luis Cuadros-Rodríguez, Aly Farag El Sheikha, Yuny Erwanto, Charis M. Galanakis, Antonio González-Casado, Karthik Gopi, Ademola Monsur Hammed, M.A. Motalib Hossain, Ana M. Jiménez-Carvelo, Sylvio Barbon Junior, Senem Kamiloglu, Mohammed Kamruzzaman, Sandra Martin-Torres, Debashish Mazumder, Lia Millucci, Lucía Olmo-García, Saheed Olorunnisola, Fidel Ortega-Gavilán, Tugba Ozdal, Maria Laura Parisi, Myrto Rizou, Abdul Rohman, Neil Saintilan, Jesmond Sammut, Annalisa Santucci, Irene Serrano-García, Miray Simsek, Ottavia Spiga, Bruno Bogaz Zarpelão
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b429702180355bd9d19127a446d021f5
https://doi.org/10.1016/b978-0-12-821104-5.00016-7
https://doi.org/10.1016/b978-0-12-821104-5.00016-7
Autor:
Charles Oluwaseun Adetunji, Juliana Bunmi Adetunji, Oluwaseun Aremu Adeyanju, Turki M.S. Aldawoud, Osikemekha Anthony Anani, Mónica Antunes, Rahul Arora, A. Arrizabalaga-Larrañaga, J.F. Ayala-Cabrera, Olufunto Olayinka Badmus, Mário Barroso, Samira Chugh, Heitor Daguer, Chitrangada Das Mukhopadhyay, Rubén Domínguez, Charis M. Galanakis, Eugenia Gallardo, Joana Gonçalves, Abu Hashem, Rodrigo Barcellos Hoff, M.A. Motalib Hossain, Mohd Rafie Johan, Teresa Lech, Wojciech Lechowicz, José M. Lorenzo, José Manuel Lorenzo, Garima Malik, Olugbenga Samuel Michael, Luciano Molognoni, E. Moyano, Paulo E.S. Munekata, Paulo Eduardo Sichetti Munekata, Kehinde Samuel Olaniyi, Ghada Ali Omran, Mirian Pateiro, Rosa Perestrelo, Dina Rešetar Maslov, Myrto Rizou, Tiago Rosado, Bhuban Ruidas, Anjana Rustagi, J.F. Santos, Neera Bhalla Sarin, R. Seró, Pramita Sharma, Catarina Silva, Ana Y. Simão, Koel Sinha, Sofia Soares, Sutapa Som Chaudhury, António Sousa, Sharmin Sultana, Syed Muhammad Kamal Uddin, José Vareda
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f09f56548187e6b046a5b1ff57c125b3
https://doi.org/10.1016/b978-0-12-822360-4.00019-4
https://doi.org/10.1016/b978-0-12-822360-4.00019-4
Autor:
Charis M. Galanakis, Myrto Rizou, Turki M.S. Aldawoud, Abdul Rohman, Yuny Erwanto, M. A. Motalib Hossain
Food authenticity is an emerging issue around the world, which contributed to increase the awareness of communities about what they eat and how and where it is produced. Muslim and Jews societies prohibit the inclusion of nonhalal and nonkosher compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4b3fc54f06b46bf6654574086cc817b
https://doi.org/10.1016/b978-0-12-821104-5.00002-7
https://doi.org/10.1016/b978-0-12-821104-5.00002-7