Publications in collaboration with researchers from Functional Food Research and Development Centre (156)

2024

  1. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

    Nutrients, Vol. 16, Núm. 1

  2. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients

    Food Research International, Vol. 178

  3. Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation

    Foods, Vol. 13, Núm. 4

  4. Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion

    Foods, Vol. 13, Núm. 3

  5. Metabolic profiling and antioxidant activity of fenugreek seeds cultivars ‘Giza 2’ and ‘Giza 30’ compared to other geographically-related seeds

    Food Chemistry: X, Vol. 24

2023

  1. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

    Foods, Vol. 12, Núm. 16

  2. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation

    Food Chemistry, Vol. 418

  3. Molecular Mechanisms of the Protective Effects of Olive Leaf Polyphenols against Alzheimer’s Disease

    International Journal of Molecular Sciences, Vol. 24, Núm. 5

  4. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation

    Nutrients, Vol. 15, Núm. 18

2022

  1. A comparative study on the metabolites profiling of linseed cakes from Egyptian cultivars and antioxidant activity applying mass spectrometry-based analysis and chemometrics

    Food Chemistry, Vol. 395

  2. Agro-food by-products and wastes as polyphenols sources

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71

  3. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  4. Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

    Foods, Vol. 11, Núm. 5

  5. Correction to: Methanolic extracts of a selected Egyptian Vicia faba cultivar mitigate the oxidative/inflammatory burden and afford neuroprotection in a mouse model of Parkinson's disease (Inflammopharmacology, (2021), 29, 1, (221-235), 10.1007/s10787-020-00768-6)

    Inflammopharmacology

  6. Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process

    Metabolites, Vol. 12, Núm. 10

  7. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

    Horticulturae, Vol. 8, Núm. 7

  8. Myrianthus arboreus P. Beauv improves insulin sensitivity in high fat diet-induced obese mice by reducing inflammatory pathways activation

    Journal of Ethnopharmacology, Vol. 282

  9. Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

    Foods, Vol. 11, Núm. 13

2021

  1. Artichoke by-products as natural source of phenolic food ingredient

    Applied Sciences (Switzerland), Vol. 11, Núm. 9

  2. Bioactivity assays, chemical characterization, ADMET predictions and network analysis of Khaya senegalensis A. Juss (Meliaceae) extracts

    Food Research International, Vol. 139