ملخصات الابحاث

المجالات البحثية

الابحاث العلمية

1 - Preparation, properties, and characterization of dual-modified tapioca starch and its composite film (2024).

2 - Green Synthesis of Zinc Oxide Nanoparticles: Preparation, Characterization, and Biomedical Applications - A Review (2024).

3 - Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum (2024).

4 - Lactococcus lactis subsp. lactis LJL7m20 strongly inhibits growth of the Bacillus cereus group from sufu (2024).

5 - Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt (2024).

6 - Development, Standardization, Physico-chemical andNutritional Analysis of Biscuits with Different Levels ofPumpkin (Cucurbita maxima L.) Peel Powder (2024).

7 - Polyphenols: Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits: A review (2024).

8 - Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation (2024).

9 - Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese (2024).

10 - Effect of water chestnut based edible coating on the physicochemical quality and shelf life of apples (2024).

11 - Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review (2024).

12 - Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review (2024).

13 - Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications (2024).

14 - Analytical study to measure the variability in quality factors attenuating the export of Kinnow/Mandarin fruit (2024).

15 - Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat (2024).

16 - Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film-Drying: A New Application of Polymeric Film for Food Preservation (2024).

17 - Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters (2024).

18 - Synergism of sonication and microwave on phytochemical and physicochemical capacity of sugarcane-mint blend juice (2024).

19 - In vitro and In vivo Determination of Biological Activities of Bitter Gourd (Momordica charantia L.) Peel, Flesh and Seeds (2024).

20 - Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene (2024).

21 - Fabrication of different nanocrystal (CNC)-based coatings for the enhancement of shelf life and quality of minimally processed fruits (2023).

22 - Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend (2023).

23 - How does camel milk fat profile compare with that of human milk fat to serve as a substitute for human milk? (2023).

24 - Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk (2023).

25 - Camel Ghee: Chemistry, Technology, and Functional Properties (2023).

26 - Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical and organoleptic parameters of fortified breads (2023).

27 - Effect of different types of ethylene scavengers used in different combinations, on the post-harvest quality and phytochemicals retention of tomatoes (Solanum lycopersicum L.) (2023).

28 - Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products (2023).

29 - Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese (2023).

30 - Probiotics: mechanism of action, health benefits and their application in food industries (2023).

31 - Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake (2023).

32 - Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation (2023).

33 - Extraction, characterization of polyphenols from certain medicinal plants and evaluation of their antioxidant, antitumor, antidiabetic, antimicrobial properties, and potential use in human nutrition (2023).

34 - Chemical Characterisation, Antidiabetic, Antibacterial, and In Silico Studies for Different Extracts of Haloxylon stocksii (Boiss.) Benth: A Promising Halophyte (2023).

35 - Glutathione for Food and Health Applications with Emphasis on Extraction, Identification, and Quantification Methods: A Review (2023).

36 - Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders (2023).

37 - Global human obesity and global social index: Relationship and clustering (2023).

38 - Anticancer potential of flaxseed lignans, their metabolites and synthetic counterparts in relation with molecular targets: current challenges and future perspectives (2023).

39 - Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems (2023).

40 - Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk (2023).

41 - Assessment of Growth Inhibition of Eugenol-Loaded Nano-Emulsions against Beneficial Bifidobacterium sp. along with Resistant Escherichia coli Using Flow Cytometry (2023).

42 - Evaluation of the Adsorption Efficacy of Bentonite on Aflatoxin M1 Levels in Contaminated Milk (2023).

43 - Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review (2023).

44 - Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt (2023).

45 - Phytochemical Profiling of the Ethanolic Extract of Zaleya pentandra L. Jaffery and Its Biological Activities by In-Vitro Assays and In-Silico Molecular Docking (2022).

46 - Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review (2022).

47 - Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes (2022).

48 - Phytochemical, antioxidant, enzyme inhibitory, thrombolytic, antibacterial, antiviral and in silico studies of Acacia jacquemontii leaves (2022).

49 - Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils (2022).

50 - Metabolic Profiling by GC-MS, In Vitro Biological Potential, and In Silico Molecular Docking Studies of Verbena officinalis (2022).

51 - Optimization of the Ultrasound Operating Conditions for Extraction and Quantification of Fructooligosaccharides from Garlic (Allium sativum L.) via High-Performance Liquid Chromatography with Refractive Index Detector (2022).

52 - Chemical Profiling, Formulation Development, In Vitro Evaluation and Molecular Docking of Piper nigrum Seeds Extract Loaded Emulgel for Anti-Aging (2022).

53 - Development of Phytocosmeceutical Microemulgel Containing Flaxseed Extract and Its In Vitro and In Vivo Characterization (2022).

54 - Probiotic-Based Bacteriocin: Immunity Supplementation Against Viruses. An Updated Review (2022).

55 - The Burden of Cancer, Government Strategic Policies, and Challenges in Pakistan: A Comprehensive Review (2022).

56 - Nanomaterial-based optical and electrochemical aptasensors: A reinforced approach for selective recognition of zearalenone (2022).

57 - Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations (2022).

58 - A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization (2022).

59 - Mesoporous Nano-Sized BiFeVOx.y Phases for Removal of Organic Dyes from Wastewaters by Visible Light Photocatalytic Degradation (2022).

60 - Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements (2022).

61 - Kinetic and thermodynamic studies of tocored thermal degradation in lipid systems with various degrees of unsaturation (2022).

62 - Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time (2022).

63 - The Importance of Nitric Oxide as the Molecular Basis of the Hydrogen Gas Fumigation‐Induced Alleviation of Cd Stress on Ganoderma lucidum (2021).

64 - Pesticide-loaded colloidal nanodelivery systems; preparation, characterization, and applications (2021).

65 - Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene (2021).

66 - Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/ W nanoemulsions entrapped with lycopene (2021).

67 - A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat (2021).

68 - Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus Acidophilus strains isolated from Indigenous Dahi (2021).

69 - Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities (2021).

70 - Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts (2021).

71 - Microbiological, physicochemical, and sensory properties of goat milk co‑fermented with isolated new yeasts (2021).

72 - Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials (2021).

73 - Chemical and molecular examinations of some cowpea genotypes using simple sequence repeat and intersimple sequence repeat DNA markers in relation to their cooking quality (2021).

74 - Biopolymerbasednanoemulsiondeliverysystem:Aneffectiveapproachto boosttheantioxidantpotentialofessentialoilinfoodproducts (2021).

75 - Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation (2021).

76 - Changes in the fatty acid content of Egyptian human milk across the lactation stages and in comparison with Chinese human milk (2021).

77 - A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas (2020).

78 - Screening of lipases for production of novel structured lipids from single cell oils (2019).

79 - Analysis of triacylglycerols molecular species composition, total fatty acids, and sn-2 fatty acids positional distribution in different types of milk powders (2019).

80 - Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability (2019).

81 - Liposome: composition, characterization, preparation, and recent innovation in clinical applications (2018).

82 - Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil (2018).

83 - The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk (2018).

84 - Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase (2018).

85 - Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile (2017).

86 - Preparation of structured lipids enriched with medium- and long-chain triacylglycerols by enzymatic interesterification for infant formula (2017).

87 - Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects (2017).

88 - GUM ARABIC PROPERTIES AND USES (2017).

89 - Constructing a Library of Stable Mutations for Enhanced Bioethanol Production by Saccharomyces Cerevisiae Using Various Molecular Biology Methods (2017).

90 - Extraction, Refining and Purification of ω-3 PUFA through Different Techniques – A Review (2016).

91 - Wheat (Triticum spp.): Classification, Nutritional Health Properties, and Antioxidant - A Review (2016).

92 - Rheological Properties of Yoghurt Manufactured by using Different Types of Hydrocolloids (2016).

93 - Microencapsulation by Complex Coacervation: Methods, Techniques, Benefits, and Applications - A Review (2016).

94 - Application of Pulsed Electric Field Technology in Apple Juice Processing (2016).

95 - Lipids: Functions, Applications in Food Industry and Oxidation (2016).

96 - NUTRITIONAL, PHYSIOCHEMICAL, PASTING AND THERAPEUTIC ATTRIBUTES OF COMPOSITE FLOUR (2016).

97 - Green tea polyphenols proteins nanocomplexes foaming behavior, nanoemulsions and their applications (2016).

98 - Rhamnolipids: Preparation, Determination and Applications - A Review (2016).

99 - Description of Essential Fatty Acids (Omega-3&6&9) from Different Sources (2016).

100 - Chemically Modified Starch and Utilization in Food Stuffs (2016).

101 - The Progress of Food Allergy Concept, Classifications and Diagnosis (2016).

102 - Analysis Types of Steroids (Cholesterol- Estradiol-Cholecalciferol) by Thin - Layer Chromatographic (2016).

103 - Novel Immobilization Technique and its application. (2016).

104 - Natural Antioxidants, Phenolic Compounds and their Effects on the Health. (2016).

105 - Production, Classification, Properties and Application of Chitosan (2016).

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