日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage

微生物转谷氨酰胺酶和南瓜皮对冷藏期间骆驼奶酸奶的理化性质、微观结构和氧化特性的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103355
Alsulami, Rehab S; Babiker, Elfadil E; Mohamed Ahmed, Isam A; Alsulami, Tawfiq S; Yehia, Hany M; Al-Juhaimi, Fahad Y
微生物学
发表日期：2025
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Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

烘焙时间对平底锅烘焙苋菜（Amaranthus cruentus L.）种子中生物活性化合物、脂肪酸、多酚和营养成分的影响及其主成分分析

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-023-05828-7
Al Juhaimi, Fahad; Ahmed, Isam A Mohamed; Özcan, Mehmet Musa; Uslu, Nurhan
代谢
发表日期：2024
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Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients

冷藏巴尔希枣（覆以含天然功能成分的食用壳聚糖）的品质特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods11111584
Ghafoor, Kashif; Al-Juhaimi, Fahad Y; Babiker, Elfadil E; Mohamed Ahmed, Isam A; Shahzad, Syed Ali; Alsawmahi, Omer N
发表日期：2022
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Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO(2) Techniques

利用超临界和亚临界CO(2)技术从椰枣(Phoenix dactylifera)种子中提取和评价生物活性化合物

期刊:Foods
影响因子:5.1
doi:10.3390/foods11121806
Ghafoor, Kashif; Sarker, Md Zaidul Islam; Al-Juhaimi, Fahad Y; Babiker, Elfadil E; Alkaltham, Mohammed S; Almubarak, Abdullah K
发表日期：2022
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Effect of Dietary Protein and Processing on Gut Microbiota-A Systematic Review

膳食蛋白质及其加工方式对肠道菌群的影响——系统评价

期刊:Nutrients
影响因子:5
doi:10.3390/nu14030453
Wu, Shujian; Bhat, Zuhaib F; Gounder, Rochelle S; Mohamed Ahmed, Isam A; Al-Juhaimi, Fahad Y; Ding, Yu; Bekhit, Alaa E-D A
微生物学
肠道菌群
发表日期：2022
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Consumers' Perceptions and Sensory Properties of Beef Patty Analogues

消费者对牛肉饼替代品的感知和感官特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods9010063
Taylor, Jordan; Ahmed, Isam A Mohamed; Al-Juhaimi, Fahad Y; Bekhit, Alaa El-Din A
发表日期：2020
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Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

微波和烘干工艺对猕猴桃和辣椒果实抗氧化活性、总酚和酚类化合物的影响

期刊:International Journal of Food Science and Technology
影响因子:2.6
doi:10.1007/s13197-019-04052-6
Mehmet Musa Özcan, Fahad Al Juhaimi, Isam A Mohamed Ahmed, Nurhan Uslu, Elfadil E Babiker, Kashif Ghafoor
发表日期：2020
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Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

不同食品加工和处理方法对果蔬中天然抗氧化剂保存的影响

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-018-3370-0
Al-Juhaimi, Fahad; Ghafoor, Kashif; Özcan, Mehmet Musa; Jahurul, M H A; Babiker, Elfadil E; Jinap, S; Sahena, F; Sharifudin, M S; Zaidul, I S M
发表日期：2018
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Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts

新西兰芦笋 (Asparagus officinalis) 根提取物的抗氧化活性和咖啡酸含量

期刊:Antioxidants
影响因子:
doi:10.3390/antiox7040052
Abbey Symes, Amin Shavandi, Hongxia Zhang, Isam A Mohamed Ahmed, Fahad Y Al-Juhaimi, Alaa El-Din Ahmed Bekhit
发表日期：2018
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