文献库，生知库 | 链接生命科学的每一步

日期影响因子

Valorization of date palm by-products (Phoenix dactylifera L.) in cake fortification: Nutritional enrichment, antioxidant retention, and shelf-life extension

椰枣（Phoenix dactylifera L.）副产品在蛋糕强化中的应用：营养强化、抗氧化剂保留和保质期延长

期刊:Food Chemistry-X

影响因子:8.2

doi:10.1016/j.fochx.2025.103184

Ahmed, Abdelrahman R; Ramadan, Khaled M A; Elkatry, Haiam O; Alqahtani, Nashi K; Bendary, Eslam S A; Ghuniem, Mahmoud M; Mahmoud, Mohamed A A

发表日期：2025

文献求助收藏

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

将比斯尔枣粉作为新型配料应用于纯小麦粉饼干或与大麦混合制成的饼干中的潜力

影响因子:5.1

doi:10.3390/foods13121940

Elkatry, Haiam O; Almubarak, Sukainah E H; Mohamed, Heba I; Ramadan, Khaled M A; Ahmed, Abdelrahman R

发表日期：2024

文献求助收藏

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

用小麦-橙红薯粉或果皮制成的阿拉伯面包的化学、流变学和感官特性

影响因子:4.7

doi:10.3390/foods12081658

Haiam O Elkatry, Hossam S El-Beltagi, Khaled M A Ramadan, Abdelrahman R Ahmed, Heba I Mohamed, Hala Hazam Al-Otaibi, Mohamed A A Mahmoud

发表日期：2023

文献求助收藏

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods

印度米粉或稻壳在强化平底锅面包中的潜在用途：使用感官、物理化学和化学计量学方法评估面包的质量

期刊:Frontiers in Nutrition

doi:10.3389/fnut.2023.1240527

Haiam O Elkatry, Hossam S El-Beltagi, Abdelrahman R Ahmed, Heba I Mohamed, Hala Hazam Al-Otaibi, Khaled M A Ramadan, Mohamed A A Mahmoud

发表日期：2023

文献求助收藏

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

红茶渣和阿拉伯咖啡渣中的生物活性物质强化后可提高海绵蛋糕的营养价值并延长保质期

期刊:ACS Omega

影响因子:3.7

doi:10.1021/acsomega.3c03747

Abdelrahman R Ahmed, Nashi K Alqahtani, Khaled M A Ramadan, Heba I Mohamed, Mohamed A A Mahmoud, Haiam O Elkatry

发表日期：2023

文献求助收藏