A5087837353- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Food Chemistry and Fat Analysis
- Fatty Acid Research and Health
- Antioxidant Activity and Oxidative Stress
- Nuts composition and effects
- Free Radicals and Antioxidants
- Advances in Cucurbitaceae Research
- Essential Oils and Antimicrobial Activity
- Food composition and properties
- Seed and Plant Biochemistry
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Heavy Metals in Plants
- Meat and Animal Product Quality
- Spectroscopy and Chemometric Analyses
- Natural Antidiabetic Agents Studies
- Phytochemistry and biological activities of Ficus species
- GABA and Rice Research
- Microbial Inactivation Methods
- Polysaccharides Composition and Applications
- Advanced Chemical Sensor Technologies
- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Sesame and Sesamin Research
Jimei University
2023-2025
North Dakota State University
2024
State Key Laboratory of Food Science and Technology
2018-2024
Jiangnan University
2018-2024
Dakota State University
2024
University of Gezira
2018-2022
Faculty (United Kingdom)
2019
Engineering (Italy)
2019
Wad Medani Ahlia University
2019
To study the impacts of thermosonication (TS), spinach juice treated with TS (200 W, 400 and 600 30 kHz, at 60 ± 1 °C for 20 mint) were investigated bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic microbial loads. As a result, processing significantly improved compounds (total flavonols, total flavonoids, phenolic, carotenoids, chlorophyll, anthocyanins), activities (DPPH FRAP assay) in juice. Also,...
This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds oil commonly found in Chinese market. The results showed that contain 5.02, 21.07, 39.02, 3.02, 6.01, 25.86% moisture, crude proteins, fat, ash, fiber, carbohydrates, respectively. It also contains substantial amounts minerals, namely calcium, potassium, phosphorus, magnesium, sodium, iron, zinc, copper. Glutamic acid (4.10 g/100 g protein) is major amino seeds. volatile...
The flavor formation of fried food experienced an optimum stage, obtained more desirable during this stage. In order to improve the French Fries (FFs), stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) frying soybean oil (SO). results sensory evaluation showed that had effect on prolonging Compared with control group, SO added TBHQ, L-ap rosemary 25%, 50% respectively. Furthermore, can effectively inhibit degradation...
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry evaluate vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, hydrocarbons, 1 furans, 3 sulfur compounds. PCA distinguished the stored at conditions by volatiles. gallery plot showed that vegetables 4 °C for 21 d produced more...
This study aimed to investigate the combined effects of ultrasound (US) and pulsed electric field (PEF) treatment on spinach juice. The juice was sonicated at a frequency 40 kHz, radiating power 200 W, temperature 30°C for 21 min in an ultrasonic bath, followed by PEF (pulse frequency: 1 flow rate: 60 ml/min, temperature: 30°C, time: 335 µs, strength 9 kV/cm). (US-PEF) has achieved highest value flavonoids, phenolic, flavonols, anthocyanin, carotenoids, total chlorophyll, vitamin C, DPPH,...
In this study, the fluctuations in oil content, total phenol, flavonoid, radical scavenging capacity, phenolic constituent profiles and fatty acids of turpentine fruits during roasting oils oven microwave treatments were revealed. Total amounts fruit varied between 153.57 (oven) 197.86 mgGAE/100 g (control) to 17.68 30.65 mg GAE/100 (oven), respectively. flavonoid values characterized be 370.36 (microwave) 567.50 mg/100 89.64 227.50 (microwave), While quercetin change 171.73 330.88...