Publicaciones (39) Publicaciones en las que ha participado algún/a investigador/a

2023

  1. A review of recent innovative strategies for controlling mycotoxins in foods

    Food Control, Vol. 144

  2. Biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurt

    LWT, Vol. 183

  3. Camel Ghee: Chemistry, Technology, and Functional Properties

    Ghee: Chemistry, Technology, and Health Aspects (CRC Press), pp. 109-139

  4. Detection of Clostridium botulinum in Some Egyptian Fish Products, Its Control In Vitro Using Citrus Leaves Extracts, and Applicability of Citrus limon Leaf Extract in Tuna

    Foods, Vol. 12, Núm. 7

  5. Dual Classification Approach for the Rapid Discrimination of Metabolic Syndrome by FTIR

    Biosensors, Vol. 13, Núm. 1

  6. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts

    Pathogens, Vol. 12, Núm. 7

  7. Evaluation of the Adsorption Efficacy of Bentonite on Aflatoxin M1 Levels in Contaminated Milk

    Toxins, Vol. 15, Núm. 2

  8. Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

    Toxins, Vol. 15, Núm. 1

  9. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

    Foods, Vol. 12, Núm. 1

  10. Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt

    Fermentation, Vol. 9, Núm. 1

  11. Optimization of spray dried yogurt and its application to prepare functional cookies

    Frontiers in Nutrition, Vol. 10

  12. Plant-Based Milk–Thoughts of Researchers and Industries on What Should Be Called as ´milk´

    Food Reviews International

  13. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

    Critical Reviews in Food Science and Nutrition

  14. Release of Encapsulated Bioactive Compounds from Active Packaging/Coating Materials and Its Modeling: A Systematic Review

    Colloids and interfaces, Vol. 7, Núm. 2

  15. Taro leaves extract and probiotic lactic acid bacteria: A synergistic approach to improve antioxidant capacity and bioaccessibility in fermented milk beverages

    LWT, Vol. 187

  16. Tea polyphenols: extraction techniques and its potency as a nutraceutical

    Frontiers in Sustainable Food Systems, Vol. 7

  17. Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

    Foods, Vol. 12, Núm. 17

2022

  1. Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains

    Food Research International, Vol. 161

  2. Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese

    Molecules, Vol. 27, Núm. 24

  3. Cultured meat: Processing, packaging, shelf life, and consumer acceptance

    LWT, Vol. 172