Waleed AL-Ansi

University of Saskatchewan

H指数:24

被引数:1,847

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Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response

多谷物面包发酵的创新：乳酸菌在提升品质和调节血糖反应中的作用

Critical Reviews in Food Science and Nutrition

IF8.8

2026-09-210

PRE

Sourdough starter selection modulates GABA, phenolic compounds, and antioxidant activity during in vitro digestion of highland barley bread

酸面包起子筛选调节高海拔大麦面包在体外消化过程中的γ-氨基丁酸、酚类化合物和抗氧化活性

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

IF3.3

2026-09-160

PRE

Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality

高含量红腰豆面包预处理方法的比较分析：对加工特性和面包品质的影响

Foods

IF5.1

2026-08-290

TOPSIS-based ranking of alternative proteins based on their juiciness-related functional properties in meat analogues

基于TOPSIS法的替代蛋白在肉类模拟制品中与多汁性相关的功能性质排序

Food Chemistry

IF9.8

2026-08-150

PRE

From precursor biosynthesis to processing-induced flavor development: mechanistic insights into flavor formation in Barley, Highland Barley, Wheat, and Oats

从前体生物合成到加工诱导的风味发展：大麦、青稞、小麦和燕麦中风味形成的机制见解

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-08-010

PRE

Recent Advancement and Understanding on the “Forever Chemicals”, PFAS in Drinking Water

近期关于饮用水中“永久化学品”PFAS的研究进展与认知

Water, Air, & Soil Pollution

IF0

2025-11-010

TMAO Accumulation Induced by Hyperglycemia Triggers Endoplasmic Reticulum Stress in the Mouse Liver

高血糖诱导的TMAO积累触发小鼠肝脏的内质网应激

Molecular Nutrition & Food Research

IF4.2

2025-09-280

PRE

Comprehensive Review of Per- and Polyfluoroalkyl Substances in Drinking Water: Physiochemical Properties, Sources, Health Impacts, Regulatory Limits, and Future Perspectives

饮用水中全氟和多氟烷基物质的综合评述：理化性质、来源、健康影响、监管限值及未来展望

Results in Engineering

IF7.9

2025-09-070

OAAI

Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors

揭示彩色青稞蛋白质α-淀粉酶抑制剂中耐热结构特征与抑制活性之间的关系

FOOD CHEMISTRY

IF9.8

2025-06-010

PRE

Grain bound polyphenols: Molecular interactions, release characteristics, and regulation mechanisms of postprandial hyperglycemia

谷物 bound 多酚：分子相互作用、释放特性及餐后高血糖的调控机制

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

Metabolic profiling and amino acid evolution in fermented oats: Insights from UPLC-MS/MS and PLS-DA analysis

发酵燕麦中的代谢组学和氨基酸进化：UPLC-MS/MS和PLS-DA分析的见解

FOOD BIOSCIENCE

IF5.9

2025-04-012

PRE

Unveiling the potential of germinated black bean extracts: Targeting topoisomerase IIα through in silico and in vitro approaches

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Exploring the transformative effects of solid-state fermentation on the structure, texture, and metabolism of oat-based dough

探究固态发酵对燕麦基面团结构、质地和代谢的影响

international journal of transportation science and technology

IF3.1

2025-01-080

Effect of germination time on in vitro extractability, and bioavailability of γ-aminobutyric acid, total phenolic compounds, and antioxidant activity of highland barley bread

发芽时间对大麦面包中γ-氨基丁酸、总酚类化合物体外提取率及生物利用度的影响，以及对抗氧化活性的影响

international journal of transportation science and technology

IF3.1

2025-01-080

PRE

Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

FOOD SCIENCE & NUTRITION

IF3.8

2024-08-290

Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor

白芸豆 α-淀粉酶抑制剂开发低血糖指数食品的挑战和机遇

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-05-017

PRE

Elevating the significance of legume intake: A novel strategy to counter aging-related mitochondrial dysfunction and physical decline

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-04-182

PRE

Enhanced sensitivity in Staphylococcus aureus detection: Unveiling the impact of lipid composition on the performance of carboxyfluorescein (CF)-Loaded liposome-based assay

TALANTA

IF6.1

2024-04-011

PRE

Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3, Lactococcus lactis 4355, and Lactobacillus plantarum 2329 inoculations

FOOD CHEMISTRY

IF9.8

2024-03-015

PRE

Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent

PROGRESS IN ORGANIC COATINGS

IF7.3

2024-03-0113

PRE

Waleed AL-Ansi

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教育背景

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