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Prof. Hassan Barakat
Prof. Hassan Barakat
Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University
Bestätigte E-Mail-Adresse bei qu.edu.sa
Titel
Zitiert von
Zitiert von
Jahr
Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food Packaging and Shelf Life 9, 10-19, 2016
1212016
Chemical composition, antibacterial and antioxidant activities of thyme essential oil (Thymus vulgaris)
HS Aljabeili, H Barakat, HA Abdel-Rahman
Food and Nutrition Sciences 9 (5), 433-446, 2018
882018
Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms
T Mehany, I Khalifa, H Barakat, SA Althwab, YM Alharbi, S El-Sohaimy
Food Bioscience, 100891, 2021
842021
Physicochemical properties of Moringa oleifera seeds and their edible oil cultivated at different regions in Egypt
H Barakat, GA Ghazal
Food and Nutrition Sciences 7 (6), 472-484, 2016
812016
Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes
H Barakat, HAS El-Garhy, MMA Moustafa
Applied microbiology and biotechnology 98, 9805-9816, 2014
752014
Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress in Rats
MM Al-Qabba, MA El-Mowafy, SA Althwab, HA Alfheeaid, T Aljutaily, ...
Nutrients 12 (10), 2904, 2020
712020
Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques
H Barakat, V Reim, S Rohn
Food Research International 76, 142-149, 2015
662015
Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Information processing in agriculture 4 (1), 90-99, 2017
622017
Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars
H Barakat, S Rohn
Journal of Functional Foods 11, 407-416, 2014
592014
Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food bioscience 13, 69-75, 2016
392016
Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)
I Khalifa, H Barakat, HA El‐Mansy, SA Soliman
Journal of Food Quality 39 (5), 504-515, 2016
382016
Chemical, nutritional, rheological, and organoleptical characterizations of stirred pumpkin-yoghurt
H Barakat, MFY Hassan
Food and Nutrition Sciences 8 (7), 746-759, 2017
362017
Polyacylated anthocyanins constructively network with catalytic dyad residues of 3CLpro of 2019-nCoV than monomeric anthocyanins: A structural-relationship activity study with …
I Khalifa, A Nawaz, R Sobhy, SA Althwab, H Barakat
Journal of Molecular Graphics and Modelling, 107690, 2020
352020
The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley
H Barakat, A Spielvogel, M Hassan, A El-Desouky, H El-Mansy, F Rath, ...
Applied microbiology and biotechnology 87, 617-624, 2010
352010
Physico-chemical, organolyptical and microbiological characteristics of substituted cupcake by potato processing residues
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food and Nutrition Sciences 6 (01), 83, 2015
342015
Composition, antioxidant, antibacterial activities and mode of action of clove (Syzygium aromaticum L.) buds essential oil
H Barakat
British Journal of Applied Science & Technology 4 (13), 1934-1951, 2014
342014
Effect of carrot and pumpkin pulps adding on chemical, rheological, nutritional and organoleptic properties of ice cream
MFY Hassan, H Barakat
Food and Nutrition Sciences 9 (8), 969-982, 2018
292018
Influencing of guava processing residues incorporation on cupcake characterization
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Journal of nutrition & food sciences 6 (4), 1000513, 2016
252016
Exposure to Bisphenol A substitutes, Bisphenol S and Bisphenol F, and its association with developing obesity and diabetes mellitus: a narrative review
HF Alharbi, R Algonaiman, R Alduwayghiri, T Aljutaily, RM Algheshairy, ...
International Journal of Environmental Research and Public Health 19 (23), 15918, 2022
232022
Chemical, nutritional and organoleptical characteristics of orange-based formulated low-calorie jams
RM Abolila, H Barakat, HA El-Tanahy, HA El-Mansy
Food and Nutrition Sciences 6 (13), 1229-1244, 2015
232015
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