Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yacoob Yousif, A."'
Publikováno v:
Tikrit Journal of Engineering Sciences, Vol 31, Iss 3 (2024)
Abstract: This study focuses on exploring the potential of artificial intelligence as an alternative, effective, and user-preferred tool for answering inquiries, compared to traditional methods such as FAQs or email and ticketing systems. The study h
Externí odkaz:
https://doaj.org/article/7e5b5364b27c42d3bf99403421931e84
Autor:
Angelina Olegovna Zekiy, Zena Kadhim Al-Younis, Rustem Adamovich Shichiyakh, Saeid Shahbazi Naserabad, Asraa Yacoob Yousif, Sarmad Ghazi Al-Shawi
Publikováno v:
Annals of Animal Science. 22:741-750
The present study evaluated the protective effects of silymarin extract (SIE) on cadmium chloride toxicity in common carp, Cyprinus carpio. Four experimental groups were considered for the experiment including: SIE0 (control): non-SIE-supplemented fi
Autor:
Obaid Saleh, R, Jawdat Abdul-Abbas, S, Naji Aziz, S, Ghazi Al-Shawi, S, Yacoob Yousif, A, Ahmed Hamza, T, Khudair Hasan, M, Zwain, K. A, Fakri Mustafa, Y
Publikováno v:
Arch Razi Inst
Ascites syndrome occurs in growing broiler chickens in all parts of the world, which is one of the important causes of losses in many flocks, and its prevalence has been seen mostly in meat herds. The most important factor in the occurrence of ascite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0f127f4d52056a34c59301430ba56721
https://europepmc.org/articles/PMC10237563/
https://europepmc.org/articles/PMC10237563/
Autor:
Lawal Adedoyin ISOLA, Madeeha Hamid MAHMOOD, Asraa Yacoob YOUSIF, Sarmad Ghazi AL-SHAWI, Walid Kamal ABDELBASSET, Dmitry Olegovich BOKOV, Lakshmi THANGAVELU
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e77321, Published: 15 APR 2022
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 v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9347cf7248daafa7f6c498635bfd71a7
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102058&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102058&lng=en&tlng=en
Autor:
Dhurgham Ismael Baqer Al ALNABI, Sarmad Ghazi AL-SHAWI, Zena Kadhim AL-YOUNIS, Wael Ali SWADI, Asraa Yacoob YOUSIF, Hafsan HAFSAN, Trias MAHMUDIONO
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
In recent years, the emerging livestock and poultry business has encountered several obstacles in producing healthy and safe products for human consumption while also providing quality and nutritious food for animals. The presence of fungal toxins an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::750e3abec3de2ec55c2d7186100afcb8
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102060
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102060
Autor:
Dhurgham Ismael Baqer Al ALNABI, Zena Kadhim AL-YOUNIS, Raqad Raheem AL-HATIM, Sarmad Ghazi AL-SHAWI, Asraa Yacoob YOUSIF, Yasser Fakri MUSTAFA, Abduladheem Turki JALIL
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 15 DEC 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e68821, Published: 15 DEC 2021
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 (2021)
Food Science and Technology, Volume: 42, Article number: e68821, Published: 15 DEC 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Many difficulties relating to food safety have been solved thanks to the employment of strong mass spectrometric detectors in conjunction with liquid chromatography. In this study, samples were fractionated using gel permeation chromatography and liq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7af0c9108d7ad214be976f2d7cc127c1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005075201&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005075201&lng=en&tlng=en
Autor:
Obaid Saleh, R., Jawdat Abdul-Abbas, S., Naji Aziz, S., Ghazi Al-Shawi, S., Yacoob Yousif, A., Ahmed Hamza, T., Khudair Hasan, M., Zwain, A., Fakri Mustafa, Y.
Publikováno v:
Archives of Razi Institute; Nov/Dec2022, Vol. 77 Issue 6, p2243-2250, 8p
Autor:
Asraa Yacoob Yousif, Sulaiman K. Matarneh, Teif A. Najm, David S. Dang, Zena Kadhim Al-Younis, Sarmad Ghazi Al-Shawi
Publikováno v:
Agriculture, Vol 10, Iss 452, p 452 (2020)
To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probioti
Autor:
Esraa Yacoob Yousif, Gaidda Ali Makki
Publikováno v:
Multidisciplinary Science Journal. 3:e2021007
The current study aimed at the possibility of substituting truffles instead of beef in the beef patties at rates of 0, 20, 40 and 60% for different storage periods (0, 15, 30 and 60 days in freezing at a temperature of -18 °C) and to study the quali