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Hassan Aboufarrag
Hassan Aboufarrag
Lecturer, Food Science and Technology Dept, Alexandria University, Egypt.
在 alexu.edu.eg 的电子邮件经过验证
标题
引用次数
引用次数
年份
Polyphenol effects on cholesterol metabolism via bile acid biosynthesis, CYP7A1: a review
KF Chambers, PE Day, HT Aboufarrag, PA Kroon
Nutrients 11 (11), 2588, 2019
2162019
No Effect of Isolated Anthocyanins from Bilberry Fruit and Black Rice on LDL Cholesterol or other Biomarkers of Cardiovascular Disease in Adults with Elevated Cholesterol: A …
H Aboufarrag, WJ Hollands, J Percival, M Philo, GM Savva, PA Kroon
Molecular Nutrition & Food Research 66 (21), 2101157, 2022
92022
The effects of anthocyanins and their microbial metabolites on the expression and enzyme activities of paraoxonase 1, an important marker of HDL function
HT Aboufarrag, PW Needs, G Rimbach, PA Kroon
Nutrients 11 (12), 2872, 2019
92019
Physicochemical and Technological Studies on Some Local Egyptian Varieties of Fig (Ficus carica L.)
H Abou-Farrag, A Abdel-Nabey, H Abou-Gharbia, H Osman
ALEXANDRIA SCIENCE EXCHANGE JOURNAL 34 (2), 189-203, 2013
32013
Interactions between anthocyanins, cholesterol metabolism and PON-1 in relation to HDL quality and CVD risk
H Aboufarrag
University of East Anglia, 2019
12019
Ferulic acid in foods: An Overview
M Youssef, H Abou-Gharbia, H Abou-Farrag
Alex. J. Fd. Sci. & Technol 9 (2), 47-52, 2012
1*2012
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake
NK Alqahtani, TM Alnemr, FH Almadhi, HT Aboufarrag
Journal of Food Processing and Preservation 2024 (1), 3648845, 2024
2024
Physicochemical and Technological Studies on Husk Tomato (Physalis pruinose L.)
H Abou-Farrag, A Abdel-Nabey, H Abou-Gharbia, H Osman
ALEXANDRIA SCIENCE EXCHANGE JOURNAL 34 (2), 204-220, 2013
2013
Date Syrup (Dibs) as a Novel and Healthy Natural Sweetener Ingredient in Peanut Butter Processing: Impact on Physicochemical, Sensory, Textural Profile and Microstructure …
NK Alqahtani, TM Alnemr, HMM Makki, HA Mohamed, SH Tami, ...
Sensory, Textural Profile and Microstructure Properties, 0
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