Bekhit AE - Search Results

1

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021).

Roobab U, Khan AW, Lorenzo JM, Arshad RN, Chen BR, Zeng XA, Bekhit AE, Suleman R, Aadil RM. Roobab U, et al. Among authors: bekhit ae. Food Res Int. 2021 Dec;150(Pt A):110792. doi: 10.1016/j.foodres.2021.110792. Epub 2021 Oct 29. Food Res Int. 2021. PMID: 34865807 Review.

2

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review.

Roobab U, Aadil RM, Madni GM, Bekhit AE. Roobab U, et al. Among authors: bekhit ae. Compr Rev Food Sci Food Saf. 2018 Mar;17(2):437-457. doi: 10.1111/1541-4337.12336. Epub 2018 Feb 1. Compr Rev Food Sci Food Saf. 2018. PMID: 33350080

3

The fourth industrial revolution in the food industry-part II: Emerging food trends.

Hassoun A, Bekhit AE, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. Hassoun A, et al. Among authors: bekhit ae. Crit Rev Food Sci Nutr. 2024;64(2):407-437. doi: 10.1080/10408398.2022.2106472. Epub 2022 Aug 5. Crit Rev Food Sci Nutr. 2024. PMID: 35930319

4

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes.

Liu ZW, Liu LJ, Zhou YX, Tan YC, Cheng JH, Bekhit AE, Inam-Ur-Raheem M, Aadil RM. Liu ZW, et al. Among authors: bekhit ae. Food Chem. 2021 Oct 1;358:129821. doi: 10.1016/j.foodchem.2021.129821. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33933963

5

Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin.

Liu ZW, Zhou YX, Wang F, Tan YC, Cheng JH, Bekhit AE, Aadil RM, Liu XB. Liu ZW, et al. Among authors: bekhit ae. Food Chem. 2021 Nov 30;363:130300. doi: 10.1016/j.foodchem.2021.130300. Epub 2021 Jun 12. Food Chem. 2021. PMID: 34130101

6

Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin.

Liu ZW, Zhou YX, Tan YC, Cheng JH, Bekhit AE, Mousavi Khaneghah A, Aadil RM. Liu ZW, et al. Among authors: bekhit ae. Int J Biol Macromol. 2022 Nov 1;220:1454-1463. doi: 10.1016/j.ijbiomac.2022.09.127. Epub 2022 Sep 16. Int J Biol Macromol. 2022. PMID: 36122773

7

Quantitative determination of carbasalate calcium derived metabolites, acetylsalicylic acid and salicylic acid, in six animal foods using liquid-liquid extraction method coupled with liquid chromatography-tandem mass spectrometry.

Zheng W, Yoo KH, Abd El-Aty AM, Park DH, Choi JM, Kim SK, Kang YS, Zhang H, Hacımüftüoğlu A, Bekhit AE, Wang J, Shim JH, Shin HC. Zheng W, et al. Among authors: bekhit ae. Food Chem. 2019 Apr 25;278:744-750. doi: 10.1016/j.foodchem.2018.11.118. Epub 2018 Nov 30. Food Chem. 2019. PMID: 30583437

8

Metmyoglobin reducing activity and colour stability of ovine longissimus muscle.

Bekhit AE, Geesink GH, Morton JD, Bickerstaffe R. Bekhit AE, et al. Meat Sci. 2001 Apr;57(4):427-35. doi: 10.1016/s0309-1740(00)00121-2. Meat Sci. 2001. PMID: 22061716

9

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.

Warner RD, Wheeler TL, Ha M, Li X, Bekhit AE, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Warner RD, et al. Among authors: bekhit ae. Meat Sci. 2022 Mar;185:108657. doi: 10.1016/j.meatsci.2021.108657. Epub 2021 Aug 14. Meat Sci. 2022. PMID: 34998162 Free article. Review.

10

Effect of preslaughter feed withdrawal period on longissimus tenderness and the expression of calpains in the ovine.

Ilian MA, Morton JD, Bekhit AE, Roberts N, Palmer B, Sorimachi H, Bickerstaffe R. Ilian MA, et al. Among authors: bekhit ae. J Agric Food Chem. 2001 Apr;49(4):1990-8. doi: 10.1021/jf0010026. J Agric Food Chem. 2001. PMID: 11308358

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