Isam A. Mohamed Ahmed
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View article: The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage
The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage Open
View article: Effect of dry and wet heating and extrusion treatments on the phytochemical, antioxidant activity, techno-functional and nutritional properties of red and white sorghum flour
Effect of dry and wet heating and extrusion treatments on the phytochemical, antioxidant activity, techno-functional and nutritional properties of red and white sorghum flour Open
View article: Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage
Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage Open
The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from…
View article: Lipidomic Characterization of Muscle and Head of <i>Litopenaeus vannamei</i> Exposed to <i>Lactococcus lactis</i> D1813 at Varied Levels of Salinity and Dissolved Oxygen
Lipidomic Characterization of Muscle and Head of <i>Litopenaeus vannamei</i> Exposed to <i>Lactococcus lactis</i> D1813 at Varied Levels of Salinity and Dissolved Oxygen Open
The present study examined the impacts of Lactococcus lactis D1813, salinity (8 and 25 ppt), and dissolved oxygen (DO) concentrations of 8.5 and 3.5 mg/L on Litopenaeus vannamei muscle and head lipidomic profile. The muscle and head were e…
View article: Quality parameters optimization of camel milk yogurt treated with microbial transglutaminase and enriched with pumpkin peel using response surface methodology
Quality parameters optimization of camel milk yogurt treated with microbial transglutaminase and enriched with pumpkin peel using response surface methodology Open
View article: AI-guided optimization of traditional bulgur pilafs: enhancing sensory and bioactive properties through RSM-PSO modeling
AI-guided optimization of traditional bulgur pilafs: enhancing sensory and bioactive properties through RSM-PSO modeling Open
This study aimed to enhance the sensory and bioactive properties of pilafs prepared from three geographically indicated bulgur varieties–Siyez, Firik, and Karakilçik–through an AI-guided optimization approach combining Response Surface Met…
View article: Polycystic ovarian syndrome a risk factor for non-communicable diseases: insights into recent research and prevention approaches
Polycystic ovarian syndrome a risk factor for non-communicable diseases: insights into recent research and prevention approaches Open
Polycystic Ovarian Syndrome (PCOS) is a prevalent and complex endocrine disorder affecting 8-13% of women of reproductive age worldwide. It manifests as a spectrum of clinical symptoms, including irregular menstrual cycles, acne, hirsutism…
View article: RETRACTED: Nazir et al. Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model. Foods 2024, 13, 3512
RETRACTED: Nazir et al. Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model. Foods 2024, 13, 3512 Open
The journal retracts the article “Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model” [...]
View article: Thermosonication-enhanced bioaccessibility and functional quality of dill juice: an in vitro digestion approach
Thermosonication-enhanced bioaccessibility and functional quality of dill juice: an in vitro digestion approach Open
The effects of thermosonication — a non-thermal method considered an alternative to conventional thermal treatments — on the functional components in dill ( Anethum graveolens ) juice were comprehensively investigated in this study, as wel…
View article: Determination of Antioxidant, Phenolic Compound and Mineral Contents in Olive Leaves by Chromatographic and Spectrophotometric Methods
Determination of Antioxidant, Phenolic Compound and Mineral Contents in Olive Leaves by Chromatographic and Spectrophotometric Methods Open
In this study, changes in total phenolic content, total flavonoids, tannin content and phenolic constituents, and mineral content of the leaves of five olive varieties (Ayvalık, Gemlik, Sarıulak, Çöpaşı and Delice) collected in Mersin prov…
View article: The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages
The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages Open
Objectives Fermented cereal beverages are vital for the nutrition of resource-poor populations, as they offer affordable, energy-rich, and safe beverage options. These beverages are integral to traditional food cultures, particularly in Af…
View article: The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough
The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough Open
This study explores the impact of multifrequency ultrasonic treatments on the properties of wheat frozen dough starch at different treatment times (15, 25, and 35 min). Fundamental properties analyzed included particle size, solubility, sw…
View article: In vitro anticancer and antifungal effects of Lactobacillus paracasei supernatants: a step toward sustainable food systems
In vitro anticancer and antifungal effects of Lactobacillus paracasei supernatants: a step toward sustainable food systems Open
Sustainability in food systems increasingly involves the integration of natural bioactive compounds that support human health while promoting eco-friendly production processes. Probiotic microorganisms, particularly those derived from food…
View article: The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds
The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds Open
In this study, the effects of water bath and ultrasonic bath systems on bioactive properties, phenolic components and fatty acid profiles of unroasted and roasted pumpkin seeds were investigated. It is thought that determining the bioactiv…
View article: Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization
Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization Open
This study investigated the effects of thermosonication on the preservation and enhancement of bioactive components in kiwi juice fortified with bee bread. Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS…
View article: Response surface methodology optimization of microwave and pulsed electric field pretreatments for enhancing bioactive properties of licorice stem powder
Response surface methodology optimization of microwave and pulsed electric field pretreatments for enhancing bioactive properties of licorice stem powder Open
View article: Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization
Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization Open
In this study, a combination of ultrasound and microwave technologies (USMW) was applied to increase the functional properties of Anethum graveolens L. (dill) juice and the obtained samples were comprehensively evaluated in terms of biofun…
View article: Distribution of the element quantities in some commonly used vegetables
Distribution of the element quantities in some commonly used vegetables Open
P and K amounts of the vegetables were characterized to be between 16.11 (lettuce) and 6918.40 (ocra) to 1913.99 (tomatoes) and 27367.55 mg/kg (garlic), respectively. While P content was very low in some vegetables (pepper, cabbage, green …
View article: Investigation of changes in macro, micro and toxic element accumulations of some commercially important oilseeds (sunflower, sufflower and corn)
Investigation of changes in macro, micro and toxic element accumulations of some commercially important oilseeds (sunflower, sufflower and corn) Open
In this study, the differences in macro, micro and toxic element accumulations of some commercially important oilseeds (sunflower, sufflower and corn) were investigated. Seed varieties were effective on macroelement contents of the seeds. …
View article: Optimization of Some Quality Parameters of Functional Pumpkin Puree Enriched with Banana Peel Powder Using Response Surface Methodology
Optimization of Some Quality Parameters of Functional Pumpkin Puree Enriched with Banana Peel Powder Using Response Surface Methodology Open
We intend to prepare pumpkin puree based on the health benefits of both the flesh of pumpkins (Cucurbita maxima) and the peel of bananas (Musa spp.). However, before we begin we would like to optimize the conditions by using thermosonicati…
View article: Antioxidant, Antihyperlipidemic, and Anti-inflammatory Effects of Saudi Date (Phoenix dactylifera L.) Pulp, Pits, and Juice Phenolic Extracts and Fiber in Hypercholesteromic Rats
Antioxidant, Antihyperlipidemic, and Anti-inflammatory Effects of Saudi Date (Phoenix dactylifera L.) Pulp, Pits, and Juice Phenolic Extracts and Fiber in Hypercholesteromic Rats Open
The bioactive properties and effects of the pulp, seeds, and juice polyphenol extracts and dietary fibers of two date cultivars namely Khalas and Sukkari on the lipid profile, antioxidant enzymes, and inflammatory markers of rats fed chole…
View article: Advancing sustainable juice processing through thermosonication: functional enrichment of apple juice with pollen
Advancing sustainable juice processing through thermosonication: functional enrichment of apple juice with pollen Open
The development of functional beverages requires the use of sustainable technologies to increase both nutritional value and consumer appreciation. This study aims to investigate the effects of thermosonication, a sustainable food processin…
View article: Role of Dietary Carbohydrates in Cognitive Function: A Review
Role of Dietary Carbohydrates in Cognitive Function: A Review Open
Dietary carbohydrates play an important role in mood regulation, mental health, and cognitive performance, which is driving rapid development in studies on the diet‐brain interaction. The review will focus on the intricate relationship bet…
View article: The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models
The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models Open
Kaempferol is a natural flavonoid abundant in many plant‐based foods; eatable fruits and vegetables including broccoli. It has been used for its potential health benefits, including hypolipidemic properties and a wide range of pharmacologi…
View article: The effects of storage temperatures and packaging types on the microbial load, sugar content, physico-chemical, and sensory properties of three date fruit varieties
The effects of storage temperatures and packaging types on the microbial load, sugar content, physico-chemical, and sensory properties of three date fruit varieties Open
This study investigates the effect of storage temperatures (−18, 5, and 25 °C) and five packaging materials on the quality (physical, chemical, and microbial) attributes of three important Saudi date cultivars namely “Khalas,” “Ruzeiz,” an…
View article: Evaluation of the physicochemical, bioavailability, nanoscale, and FTIR properties of eggshell, chicken, and cattle bones powders for muffin preparation
Evaluation of the physicochemical, bioavailability, nanoscale, and FTIR properties of eggshell, chicken, and cattle bones powders for muffin preparation Open
Minerals, especially Ca, P, and Mg, are undoubtedly essential nutrients associated with the maintenance of life. The proposed research work was designed with different treatments to fortify muffins using chicken eggshell pow-der (ESPck), c…
View article: Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread
Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread Open
In this study, the bioactive properties and sensory properties of wheat breads obtained from dough kneaded with squeezed orange, mandarin and grapefruit juice were investigated. L* results of the breads were defined to be between 68.18 (or…
View article: Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques
Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques Open
This study investigated the effects of propolis enrichment and thermosonication conditions on bioactive components, amino acid profile, antioxidant capacity and sensory properties of yellow cherry juice. Temperature (40–50°C), time (4–10 m…
View article: The effect of the plant parts (leaf, flower, stem and seed) on antioxidant activity, bioactive compounds, fatty acids and mineral contents of chaste (Vitex agnus-castus L.) plant
The effect of the plant parts (leaf, flower, stem and seed) on antioxidant activity, bioactive compounds, fatty acids and mineral contents of chaste (Vitex agnus-castus L.) plant Open
Total phenolic and flavonoid amounts of the Vitex agnus-castus plant were displayed to be between 1146.43 (seed) and 1724.21 mgGAE/100 g (flower) to 4250.00 (seed) and 9264.29 mg/100 g (stem), respectively. Vitex agnus-castus parts contain…
View article: Emerging Links Between Ferroptosis and Neurodegeneration: Implications for Disease Mechanisms and Nutraceutical Interventions
Emerging Links Between Ferroptosis and Neurodegeneration: Implications for Disease Mechanisms and Nutraceutical Interventions Open
A relatively recently identified type of controlled cell death termed ‘ferroptosis’ is driven by iron and characterized by reactive oxygen species (ROS) buildup and lipid peroxidation. This review explores the complex mechanisms underpinni…