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Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Journal of food quality, 2021-06, Vol.2021, p.1-17

2021

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Ultrasonic-Assisted Thymol and Carvacrol Extraction from Za’atar Leaves Using Cold-Pressed Sesame Oil

Journal of food quality, 2021-10, Vol.2021, p.1-7

2021

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Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts

Current research in food science, 2021-01, Vol.4, p.326-335

2021

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Virucidal effect of cold atmospheric gaseous plasma on feline calicivirus, a surrogate for human norovirus

Applied and environmental microbiology, 2015-06, Vol.81 (11), p.3612-3622

2015

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Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products

Molecules (Basel, Switzerland), 2023-01, Vol.28 (1), p.227

2023

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Optimization conditions of ultrasound‐assisted extraction of phenolic compounds from orange peels using response surface methodology

Journal of food processing and preservation, 2021-10, Vol.45 (10), p.n/a

2021

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Functional Probiotic Foods Development: Trends, Concepts, and Products

Fermentation (Basel), 2023-03, Vol.9 (3), p.249

2023

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In vitro assessment of hypocholesterolemic activity of Lactococcus lactis subsp. lactis

Bulletin of the National Research Centre, 2019-04, Vol.43 (1), p.1-10, Article 60

2019

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Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

Toxins, 2024-02, Vol.16 (2), p.93

2024

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Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice

Fermentation (Basel), 2022-08, Vol.8 (8), p.391

2022

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Antioxidant and Anti-Diabetic Properties of Olive ( Olea europaea ) Leaf Extracts: In Vitro and In Vivo Evaluation

Antioxidants, 2023-06, Vol.12 (6), p.1275

2023

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Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

Journal of food quality, 2022-01, Vol.2022, p.1-9

2022

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Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese

Fermentation (Basel), 2022-10, Vol.8 (10), p.496

2022

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Plant Extracts in Probiotic Encapsulation: Evaluation of their Effects on Strains Survivability in Juice and Drinkable Yogurt During Storage and an in-vitro Gastrointestinal Model

Journal of pure & applied microbiology : an international research journal of microbiology, 2019-03, Vol.13 (1), p.609-617

2019

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In Vitro Antiviral Activity of Clove and Ginger Aqueous Extracts against Feline Calicivirus, a Surrogate for Human Norovirus

Journal of food protection, 2016-06, Vol.79 (6), p.1001-1012

2016

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Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives

Annals of agricultural science, 2019-06, Vol.64 (1), p.71-78

2019

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Chemical analysis, antioxidant, cytotoxic and antimicrobial properties of propolis from different geographic regions

Annals of agricultural science, 2020-12, Vol.65 (2), p.209-217

2020

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Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

Annals of agricultural science, 2020-06, Vol.65 (1), p.28-34

2020

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Development and characterization of functional pan bread supplemented with quinoa flour

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a

2021

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Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

Annals of agricultural science, 2022-12, Vol.67 (2), p.166-172

2022

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Physicochemical, structural and functional properties of water-soluble polysaccharides extracted from Egyptian agricultural by-products

Annals of agricultural science, 2020-06, Vol.65 (1), p.21-27

2020

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Supplementation of Cerelac baby food with yeast–probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby albino rats

Journal of the science of food and agriculture, 2018-01, Vol.98 (2), p.707-718

2018

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Antioxidant and anti-acetylcholinesterase potential of artichoke phenolic compounds

Food bioscience, 2021-06, Vol.41, p.101006, Article 101006

2021

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Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers

Annals of agricultural science, 2020-06, Vol.65 (1), p.98-106

2020

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Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Chemical Composition, Biological Activity, and Health-Promoting Effects of Withania somnifera for Pharma-Food Industry Applications

Ultrasonic-Assisted Thymol and Carvacrol Extraction from Za’atar Leaves Using Cold-Pressed Sesame Oil

Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts

Virucidal effect of cold atmospheric gaseous plasma on feline calicivirus, a surrogate for human norovirus

Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products

Optimization conditions of ultrasound‐assisted extraction of phenolic compounds from orange peels using response surface methodology

Functional Probiotic Foods Development: Trends, Concepts, and Products

In vitro assessment of hypocholesterolemic activity of Lactococcus lactis subsp. lactis

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice

Antioxidant and Anti-Diabetic Properties of Olive ( Olea europaea ) Leaf Extracts: In Vitro and In Vivo Evaluation

Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese

Plant Extracts in Probiotic Encapsulation: Evaluation of their Effects on Strains Survivability in Juice and Drinkable Yogurt During Storage and an in-vitro Gastrointestinal Model

In Vitro Antiviral Activity of Clove and Ginger Aqueous Extracts against Feline Calicivirus, a Surrogate for Human Norovirus

Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives

Chemical analysis, antioxidant, cytotoxic and antimicrobial properties of propolis from different geographic regions

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

Development and characterization of functional pan bread supplemented with quinoa flour

Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

Physicochemical, structural and functional properties of water-soluble polysaccharides extracted from Egyptian agricultural by-products

Supplementation of Cerelac baby food with yeast–probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby albino rats

Antioxidant and anti-acetylcholinesterase potential of artichoke phenolic compounds

Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers

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