Al-Dalali S - Search Results

1

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases.

Al-Bukhaiti WQ, Al-Dalali S, Noman A, Qiu S, Abed SM, Qiu SX. Al-Bukhaiti WQ, et al. Foods. 2022 Oct 21;11(20):3303. doi: 10.3390/foods11203303. Foods. 2022. PMID: 37431052 Free PMC article.

2

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin.

Sarwar A, Aziz T, Al-Dalali S, Zhao X, Zhang J, Ud Din J, Chen C, Cao Y, Yang Z. Sarwar A, et al. Foods. 2019 Oct 10;8(10):468. doi: 10.3390/foods8100468. Foods. 2019. PMID: 31658700 Free PMC article.

3

A new natural drying method for food packaging and preservation using biopolymer-based dehydration film.

Alnadari F, Al-Dalali S, Nasiru MM, Frimpong EB, Hu Y, Abdalmegeed D, Dai Z, Al-Ammari A, Chen G, Zeng X. Alnadari F, et al. Food Chem. 2023 Mar 15;404(Pt B):134689. doi: 10.1016/j.foodchem.2022.134689. Epub 2022 Oct 21. Food Chem. 2023. PMID: 36302284

4

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin.

Sarwar A, Al-Dalali S, Aziz T, Yang Z, Ud Din J, Khan AA, Daudzai Z, Syed Q, Nelofer R, Qazi NU, Jian Z, Dablool AS. Sarwar A, et al. J Fungi (Basel). 2022 Jul 6;8(7):713. doi: 10.3390/jof8070713. J Fungi (Basel). 2022. PMID: 35887468 Free PMC article.

5

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat.

Al-Dalali S, Li C, Xu B. Al-Dalali S, et al. Food Chem. 2021 Dec 17;376:131881. doi: 10.1016/j.foodchem.2021.131881. Online ahead of print. Food Chem. 2021. PMID: 34971888

6

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.

Al-Dalali S, Li C, Xu B. Al-Dalali S, et al. J Food Biochem. 2022 Jun;46(6):e13962. doi: 10.1111/jfbc.13962. Epub 2021 Oct 7. J Food Biochem. 2022. PMID: 34617307

7

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation.

Al-Dalali S, Li C, Xu B. Al-Dalali S, et al. Food Chem. 2022 Aug 15;385:132629. doi: 10.1016/j.foodchem.2022.132629. Epub 2022 Mar 4. Food Chem. 2022. PMID: 35299014

8

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.

Al-Dalali S, Zheng F, Sun B, Chen F. Al-Dalali S, et al. J Agric Food Chem. 2020 May 6;68(18):5154-5167. doi: 10.1021/acs.jafc.0c00470. Epub 2020 Apr 21. J Agric Food Chem. 2020. PMID: 32281377

9

Effect of frozen storage on the untargeted and targeted metabolites of flavored roasted beef using UHPLC-MS/MS and GC-MS.

Al-Dalali S, He Z, Du M, Sun H, Zhao D, Xu B. Al-Dalali S, et al. Food Chem. 2024 Dec 17;469:142511. doi: 10.1016/j.foodchem.2024.142511. Online ahead of print. Food Chem. 2024. PMID: 39708658

10

Insight into the effect of GSH curing treatment on the flavor formation of chicken meat.

Shakoor A, Al-Dalali S, Xie J, Zhang C, Hossen I. Shakoor A, et al. Among authors: al dalali s. Food Chem. 2025 Mar 15;468:142488. doi: 10.1016/j.foodchem.2024.142488. Epub 2024 Dec 14. Food Chem. 2025. PMID: 39708508

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