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Dough rheology and bread quality of wheat–chickpea flour blends

Industrial crops and products, 2012-03, Vol.36 (1), p.196-202

2012

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The effect of different processing methods on phenolic acid content and antioxidant activity of red beet

Food research international, 2012-08, Vol.48 (1), p.16-20

2012

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Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production

Agronomy (Basel), 2023-02, Vol.13 (2), p.439

2023

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Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks

Foods, 2023-10, Vol.12 (20), p.3811

2023

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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

Foods, 2022-06, Vol.11 (13), p.1948

2022

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The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

Foods, 2023-04, Vol.12 (8), p.1658

2023

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The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

Foods, 2024-06, Vol.13 (12), p.1940

2024

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The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

ACS omega, 2023-09, Vol.8 (37), p.33593-33609

2023

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The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Frontiers in nutrition (Lausanne), 2023-09, Vol.10, p.1240527-1240527

2023

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Effects of chickpea flour on wheat pasting properties and bread making quality

Journal of food science and technology, 2014-09, Vol.51 (9), p.1902-1910

2014

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Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

Annals of agricultural science, 2013-06, Vol.58 (1), p.83-95

2013

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Effects of different encapsulation agents and drying process on stability of betalains extract

Journal of food science and technology, 2014-09, Vol.51 (9), p.2216-2221

2014

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Dynamic Rheological Properties of Chickpea and Wheat Flour Dough’s

Journal of applied sciences (Asian Network for Scientific Information), 2011-09, Vol.11 (19), p.3405-3412

2011

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Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam

Processes, 2022-11, Vol.10 (11), p.2442

2022

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The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

Sustainability, 2022-11, Vol.14 (21), p.14143

2022

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Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

American journal of food science and technology (Print), 2014-03, Vol.2 (2), p.67-75

R. Ahmed, Abdelrahman

2014

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Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Alexandria Journal of Food Science and Technology, 2014-12, Vol.11 (2), p.1-14

Ahmed , Abdelrahman A. R

2014

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Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs

American journal of food technology, 2020-12, Vol.16 (1), p.9-17

2020

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Development of new thiazolidine-2,4-dione hybrids as aldose reductase inhibitors endowed with antihyperglycaemic activity: design, synthesis, biological investigations, and in silico insights

Journal of enzyme inhibition and medicinal chemistry, 2023-12, Vol.38 (1), p.2231170-2231170

2023

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Instantaneous photocatalytic degradation of malachite green dye under visible light using novel green Co–ZnO/algae composites

Research on chemical intermediates, 2020-03, Vol.46 (3), p.1955-1973

2020

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Photoluminescent and photochromic smart window from recycled polyester reinforced with cellulose nanocrystals

Luminescence (Chichester, England), 2022-09, Vol.37 (9), p.1575-1584

2022

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Diatomite supported by CaO/MgO nanocomposite as heterogeneous catalyst for biodiesel production from waste cooking oil

Journal of molecular liquids, 2019-04, Vol.279, p.224-231

2019

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Angiokinase inhibition of VEGFR-2, PDGFR and FGFR and cell growth inhibition in lung cancer: Design, synthesis, biological evaluation and molecular docking of novel azaheterocyclic coumarin derivatives

Bioorganic & medicinal chemistry letters, 2021-09, Vol.48, p.128258, Article 128258

2021

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Photocatalytic degradation of malachite green dye using chitosan supported ZnO and Ce–ZnO nano-flowers under visible light

Journal of environmental management, 2020-03, Vol.258, p.110043-110043, Article 110043

2020

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Dough rheology and bread quality of wheat–chickpea flour blends

The effect of different processing methods on phenolic acid content and antioxidant activity of red beet

Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production

Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Effects of chickpea flour on wheat pasting properties and bread making quality

Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

Effects of different encapsulation agents and drying process on stability of betalains extract

Dynamic Rheological Properties of Chickpea and Wheat Flour Dough’s

Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam

The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs

Development of new thiazolidine-2,4-dione hybrids as aldose reductase inhibitors endowed with antihyperglycaemic activity: design, synthesis, biological investigations, and in silico insights

Instantaneous photocatalytic degradation of malachite green dye under visible light using novel green Co–ZnO/algae composites

Photoluminescent and photochromic smart window from recycled polyester reinforced with cellulose nanocrystals

KAP-COVIDGLOBAL: a multinational survey of the levels and determinants of public knowledge, attitudes and practices towards COVID-19

Diatomite supported by CaO/MgO nanocomposite as heterogeneous catalyst for biodiesel production from waste cooking oil

Angiokinase inhibition of VEGFR-2, PDGFR and FGFR and cell growth inhibition in lung cancer: Design, synthesis, biological evaluation and molecular docking of novel azaheterocyclic coumarin derivatives

Photocatalytic degradation of malachite green dye using chitosan supported ZnO and Ce–ZnO nano-flowers under visible light

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