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Foods (Basel, Switzerland)|May 25, 2024
Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and PeasEl-Sayed M Abdel-AalFoods (Basel, Switzerland)|January 11, 2024
Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional ChallengesEl-Sayed M Abdel-AalAntioxidants (Basel, Switzerland)|June 24, 2022
Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and CornEl-Sayed M Abdel-Aal, Iwona RabalskiJournal of Agricultural and Food Chemistry|April 3, 2003
Composition and stability of anthocyanins in blue-grained wheatEl-Sayed M Abdel-Aal, Pierre HuclJournal of Agricultural and Food Chemistry|October 27, 2015
Composition of Lutein Ester Regioisomers in Marigold Flower, Dietary Supplement, and Herbal TeaEl-Sayed M Abdel-Aal, Iwona RabalskiMolecules (Basel, Switzerland)|October 13, 2021
Dietary Lutein and Cognitive Function in Adults: A Meta-Analysis of Randomized Controlled TrialsJeffrey Li, El-Sayed M Abdel-AalFoods (Basel, Switzerland)|September 13, 2025
Potential of Hairless Canary Seed as a Food-Based Remedy for Celiac Disease and DiabetesEl-Sayed M Abdel-Aal, Tamer H GamelCritical Reviews in Food Science and Nutrition|February 7, 2014
The impact of milling and thermal processing on phenolic compounds in cereal grainsSanaa Ragaee, Koushik Seetharaman, El-Sayed M Abdel-AalMolecules (Basel, Switzerland)|February 25, 2022
Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin ProductsEl-Sayed M Abdel-Aal, Lili Mats, Iwona RabalskiJournal of Food Science|November 19, 2014
Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted doughAbdelmagid Hamed, Sanaa Ragaee, El-Sayed M Abdel-AalPageof 4