Hoda H. M. Fadel
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View article: Topical corticosteroid phobia among the general population in the western region of Saudi Arabia
Topical corticosteroid phobia among the general population in the western region of Saudi Arabia Open
A BSTRACT Context: Topical corticosteroids (TCS) are some of the most prescribed medications in the field of dermatology. The awareness about the side effects of TCS grew exponentially, leading to a state of fear among the general populati…
View article: Comparative Transcriptome Analysis of Second Trimester Amniotic Fluid and Circulating Fetal Cells for Advancing Non-invasive Trisomy 18 Diagnosis
Comparative Transcriptome Analysis of Second Trimester Amniotic Fluid and Circulating Fetal Cells for Advancing Non-invasive Trisomy 18 Diagnosis Open
The second trimester of pregnancy is crucial for fetal development, providing an optimal timeframe for examining genetic material to detect chromosomal abnormalities such as trisomy 18 (T18). T18 is a severe chromosomal abnormality requiri…
View article: Bioproduction of novel proteases and process flavours from agro-industrial wastes
Bioproduction of novel proteases and process flavours from agro-industrial wastes Open
The bioproduction of promising compounds from wastes, which are found in abundance as byproducts during food processing, receives a global interest. The present study aimed at using waste of cabbage leaves and rice bran as potential substr…
View article: Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink
Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink Open
The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic fl…
View article: Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves
Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves Open
Different Maillard reaction model mixtures based on hydrolyzed cabbage leaves waste protein supplemented with different amino compounds (cysteine, thiamine and / or alanine) were used to explore the effect of each amino compound on the cha…
View article: Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality
Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality Open
The results of the present study revealed the potential ability of Tolypocladium inflatum SRH81, that was isolated from Egyptian soil, to produce pyrazines having roasted- nutty aroma.
View article: Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives
Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives Open
Flavoured functional effervescent powders are becoming increasingly popular by consumers due to their health benefits and easy dissolution. In present study, orange flavoured effervescent powders having functional properties were prepared.…
View article: Effects of ultrasonic and microwave pretreatments on the extraction yield, chemical composition and antioxidant activity of hydrodistilled essential oil from anise (Pimpinella anisum L)
Effects of ultrasonic and microwave pretreatments on the extraction yield, chemical composition and antioxidant activity of hydrodistilled essential oil from anise (Pimpinella anisum L) Open
Aromatic plants are rich in biologically active compounds that are act as antioxidant, antiviral and antitumor agents.There were different methods for the extraction of these bioactive compounds.Hydrodistillation (HD) is the most common me…
View article: Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality
Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality Open
View article: Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours
Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours Open
A novel neutral protease from a newly isolated and identified bacteria Enterobacter sp.NRCM1 was used to produce the enzymatic hydrolyzed soybean protein isolate (E-SPM1).The protease was purified and biochemically characterized.The effect…
View article: Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips
Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips Open
This study was carried out to evaluate the volatile compounds in the headspace of two types of fried potato chips (A and B), flavoured with salt only.The impact of seasoning addition (tomato, onion and cheese) that are highly preferred by …
View article: Identification of Volatile Components and Antioxidant Assessment of the Aerial Part Extracts from an Algerian Cistus Albidus L. of the Aures Region
Identification of Volatile Components and Antioxidant Assessment of the Aerial Part Extracts from an Algerian Cistus Albidus L. of the Aures Region Open
View article: Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils
Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils Open
A comparative study was carried out on the essential oils of 10 aromatic plants that are extensively used in Egypt for their distinctive aroma and functional properties. Each essential oil (EO) was characterized by means of gas chromatogra…
View article: Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [pdf]
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [pdf] Open
Background.Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of process flavours.However, the degree of hydrolysis limits their production on an industrial scale.Nanotechnology can enhance the enzymatic hydro…
View article: Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate Open
The results of this study suggest that using protein nanoparticles as the main precursors of the process flavours is considered a new chance for innovation in nanoscience. Future studies will be carried out on improving the quality and qua…
View article: Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits Open
View article: Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality
Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality Open