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H
Hamdy A. Zahran
H指数:16
被引数:1,074
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Ultrasound-driven ternary conjugation reshapes protein-lipid interfaces and volatile profiles in high-protein egg milk systems
超声驱动的三元共轭作用重塑高蛋白蛋奶体系中蛋白质-脂质界面和挥发性成分谱
Tunable production of drop-in biofuels via atmospheric-pressure hydrodeoxygenation of oleic acid over bimetallic Pt–Ni/Halloysite nanocatalyst
通过大气压加氢脱氧将油酸转化为可调生产的生物燃料，使用双金属Pt–Ni/高岭土纳米催化剂
Fuel
IF7.5
Colorimetric detection of edible oil oxidation using PAN–Congo red nanofiber mats
食用油脂氧化的比色检测方法研究：利用PAN–Congo red纳米纤维膜
Scientific Reports
IF3.9
Upcycling Pomegranate Peel Into Functional Yoghurt: Chemical Profile, Antioxidant Capacity, and Anti-Staphylococcus aureus Activity
将石榴皮升级为功能性酸奶：化学成分分析、抗氧化能力和抗金黄色葡萄球菌活性
Influence of flaxseed or its mucilage on the sensorial, chemical, and microbial quality of cacao milk pudding fortified with Lactiplantibacillus plantarum
亚麻籽或其黏胶对强化植物乳杆菌Lactiplantibacillus plantarum的可可牛奶布丁的感官、化学及微生物品质的影响
Food Bioscience
IF5.9
Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids
开发一种基于植物、具有增强维生素D3生物利用度且Omega脂肪酸平衡的巧克力酱
Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels
脂肪酸不饱和程度对基于果胶/低密度脂蛋白的油凝胶的物理化学性质及氧化/消化稳定性的影响
Food Hydrocolloids
IF12.4
Sustainable valorization of olive by-products: environmental impact, biotechnological and probiotic approaches for bioactive recovery in alignment with circular bioeconomy
橄榄副产物的可持续增值利用：环境影响，生物技术和益生菌方法用于生物活性物质的回收，以契合循环生物经济
Integrated metabolomic profiling of olive oil, olive mill wastewater, and pomace from Egyptian cultivars based on UHPLC-MS/MS and NMR coupled with chemometrics
基于UHPLC-MS/MS和NMR结合化学计量学的埃及橄榄品种橄榄油、橄榄油厂废水及其果渣的整合代谢组学分析
Comprehensive metabolome classification of four onion (Allium cepa) cultivars via GC–MS and UPLC-MS: Insights into chemical diversity and remote antimicrobial activity against foodborne pathogens
四种洋葱（Allium cepa）栽培品种的全面代谢组分类：基于GC–MS和UPLC-MS，揭示化学多样性及对食源性病原体的远程抗菌活性
Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications
脂质体包封在食品体系中的应用：配方、加工及应用综述
ATR-FTIR, DSC, GC–MS of garlic (Allium sativum), parsley (Petroselinum crispum), and thyme (Thymus vulgaris) essential oils and their synergistic effects on antioxidant and antimicrobial properties
ATR-FTIR、DSC、GC–MS对大蒜（Allium sativum）、欧芹（Petroselinum crispum）和百里香（Thymus vulgaris）精油及其协同效应对抗氧化和抗菌特性的分析
Food Bioscience
IF5.9
Colorimetric Biocomposite Sensor Using Polyvinyl Alcohol/Sodium Alginate Film for Visual Detection of Edible Oil Deterioration
基于聚乙烯醇/海藻酸钠薄膜的比色生物复合材料传感器用于食用油的视觉检测变质
