Works by Alhuthayli, Haya F.

Results: 7

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 60, doi. 10.3390/fermentation8020060

By:

Mohamed, Layla K.;
Sulieman, Mashair A.;
Yagoub, Abu ElGasim A.;
Mohammed, Mohammed A.;
Alhuthayli, Haya F.;
Mohamed Ahmed, Isam A.;
Almaiman, Salah A.;
Alfawaz, Mohammed A.;
Osman, Magdi A.;
Hassan, Amro B.

Publication type:

Article

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 60, doi. 10.3390/fermentation8020060

By:

Mohamed, Layla K.;
Sulieman, Mashair A.;
Yagoub, Abu ElGasim A.;
Mohammed, Mohammed A.;
Alhuthayli, Haya F.;
Mohamed Ahmed, Isam A.;
Almaiman, Salah A.;
Alfawaz, Mohammed A.;
Osman, Magdi A.;
Hassan, Amro B.

Publication type:

Article

Impact of simulated in vitro gastrointestinal digestion on phenolic compounds and the antioxident potential of olive pomace.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 3, p. 1, doi. 10.15586/ijfs.v36i3.2665

By:

Alhuthayli, Haya F.;
Mohammed, Mohammed A.;
Al-Kharashi, Nouf A.;
Al-Jasass, Fahad M.;
Yagoub, Abu ElGasim A.;
Osman, Magdi A.

Publication type:

Article

Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread).

Published in:

Journal of Oleo Science, 2021, v. 70, n. 3, p. 409, doi. 10.5650/jos.ess20311

By:

Almaiman, Salah A.;
Rahman, Ibrahim Abdel;
Gassem, Mostafa;
Dalal;
Alkhudayri;
Alhuthayli, Haya F.;
Mohammed, Mohammed Awad;
Hassan, Amro B.;
Fickak, Adil;
Osman, Magdi

Publication type:

Article

Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential.

Published in:

CyTA: Journal of Food, 2024, v. 22, n. 1, p. 1, doi. 10.1080/19476337.2024.2405631

By:

Alhuthayli, Haya F.;
Ahmed, Mohamed;
Al Kharashi, Nouf A.;
Al-Jasass, Fahad M.;
Osman, Magdi A.

Publication type:

Article

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells.

Published in:

Processes, 2021, v. 9, n. 9, p. 1542, doi. 10.3390/pr9091542

By:

Hassan, Amro B.;
Al Maiman, Salah A.;
Alshammari, Ghedeir M.;
Mohammed, Mohammed A.;
Alhuthayli, Haya F.;
Ahmed, Isam A. Mohamed;
Alfawaz, Mohammed A.;
Yagoub, Abu ElGasim A.;
Fickak, Adil;
Osman, Magdi A.

Publication type:

Article

Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) "Nabag" Seeds.

Published in:

Processes, 2021, v. 9, n. 7, p. 1228, doi. 10.3390/pr9071228

By:

Hassan, Amro B.;
Al Maiman, Salah A.;
Mohammed, Mohammed A.;
Alshammari, Ghedeir M.;
Alkhudhayri, Dalal A.;
Alhuthayli, Haya F.;
Alfawaz, Mohammed A.;
Osman, Magdi A.

Publication type:

Article