Moneera O. Aljobair
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View article: Ultrasound-Assisted Sustainable Processing of Garden Cress Juice: Enhancing Bioactive Compounds and Bioaccessibility through XGBoost Optimization
Ultrasound-Assisted Sustainable Processing of Garden Cress Juice: Enhancing Bioactive Compounds and Bioaccessibility through XGBoost Optimization 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: 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: 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: 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: 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: 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: 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: Nutritional, Microbiological, and Organoleptic Assessment of Probiotic Yoghurt Fortified with <i>Aloe vera</i> Juice
Nutritional, Microbiological, and Organoleptic Assessment of Probiotic Yoghurt Fortified with <i>Aloe vera</i> Juice Open
The study aimed to develop a probiotic yoghurt drink with the addition of 5% Aloe vera juice. For this purpose, yoghurt drink samples were prepared from buffalo milk, biofortified with probiotics (Lacticoseibacillus rhamnosus…
View article: Investigating Coriander Leaf Phenolics With <scp>HPLC</scp>‐<scp>UV</scp> and Their Role in Modulating Nitrogen Metabolism
Investigating Coriander Leaf Phenolics With <span>HPLC</span>‐<span>UV</span> and Their Role in Modulating Nitrogen Metabolism Open
Coriander leaves ( Coriandrum Sativum L. ) contain quercetin, a flavanol from the flavonoid polyphenol group that helps prevent various metabolic disorders. This study aimed to use HPLC‐UV to investigate phenolic compounds in coriander lea…
View article: Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties
Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties Open
Flaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate it…
View article: FTIR characteristics of sweet flour as affected by particle size distribution and <i>in vitro</i> digestibility of gluten-free sweet potato noodles
FTIR characteristics of sweet flour as affected by particle size distribution and <i>in vitro</i> digestibility of gluten-free sweet potato noodles Open
There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purpl…
View article: RETRACTED: Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model
RETRACTED: Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model Open
Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacologi…
View article: Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation
Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation Open
The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of s…
View article: Probing the physicochemical impact of musk melon seed oil on mayonnaise
Probing the physicochemical impact of musk melon seed oil on mayonnaise Open
Owing to high consumption and industrial preparation of musk melon products, most of its byproducts are wasted without effective utilization. Musk melon agro-based waste material (seeds and peels) is an excellent source of antioxidants and…
View article: Optimization of ultrasound assisted extraction and characterization of functional properties of dietary fiber from oat cultivar S2000
Optimization of ultrasound assisted extraction and characterization of functional properties of dietary fiber from oat cultivar S2000 Open
This study was executed to explore efficacy of ultrasound assisted extraction of dietary fiber from oat cultivar S2000. Extraction (variables time, temperature and amplitude) was optimized by using response surface methodology (RSM) conduc…
View article: Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties
Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties Open
Sustainable food production through harnessing the potential of phenolic‐rich vegetable by‐products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and …
View article: Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends
Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends Open
Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more availabl…
View article: Laccase Production from Local Biomass Using Solid State Fermentation
Laccase Production from Local Biomass Using Solid State Fermentation Open
The large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that …
View article: Optimization of Ultrasound Assisted Extraction and Characterization of Functional Properties of Dietary Fiber from Oat Cultivar S2000
Optimization of Ultrasound Assisted Extraction and Characterization of Functional Properties of Dietary Fiber from Oat Cultivar S2000 Open
View article: Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model
Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model Open
Apricot powder was developed through spray drying using gum arabic as an encapsulating material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed flow rate, and atomization speed were 190 °C, 23.0 °C, …
View article: Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules
Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules Open
Background: Omega-3 fatty acids are essential fatty acids that the body cannot create itself; thus, they must be obtained from functional foods. Therefore, the food processing industries are becoming more interested in the production of om…
View article: Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions Open
The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability…
View article: Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake
Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake Open
This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement at 0, 25, 50, and 100%, respectively. The addition of CSF increased the total proteins, fats, and mineral contents. However, cak…
View article: Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour
Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour Open
Sorghum and millet are rich in nutrients and bioactive compounds. They can enhance nutrition and health. This study was aimed to develop sorghum–millet gluten‐free cookies from sorghum and millet composite flour. Cookies were made using 10…
View article: Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder Open
This study aimed to investigate the effect of different concentrations (0, 0.5, 1, 1.5, and 2%) of clove powder on the physicochemical, nutritional, and sensorial quality and storage stability of cookies. The results showed significantly (…
View article: Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits
Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits Open
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aim…
View article: The physicochemical composition and sensory attributes of sponge cake fortification with date powder
The physicochemical composition and sensory attributes of sponge cake fortification with date powder Open
The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is ri…
View article: Chemical composition, antimicrobial properties, and antioxidant activity of galangal rhizome
Chemical composition, antimicrobial properties, and antioxidant activity of galangal rhizome Open
This study investigated the chemical composition (proximate composition, fatty acids, minerals, and phenolic compounds), antioxidant activity, and antimicrobial activity of galangal rhizomes. The rhizomes contain appreciable amounts of ash…