Showing results (11-20 of 34) with videos related to
Sort By:
Pageof 4
Food Chemistry|March 18, 2018
Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheatEl-Sayed M Abdel-Aal, Pierre Hucl, Iwona RabalskiFood Chemistry|December 23, 2014
In vitro bioaccessibility and monolayer uptake of lutein from wholegrain baked foodsAndrew Read, Amanda Wright, El-Sayed M Abdel-AalJournal of Agricultural and Food Chemistry|June 22, 2006
Anthocyanin composition in black, blue, pink, purple, and red cereal grainsEl-Sayed M Abdel-Aal, J Christopher Young, Iwona RabalskiJournal of the Science of Food and Agriculture|March 13, 2016
Rheological properties and bread quality of frozen yeast-dough with added wheat fiberVivian Adams, Sanaa M Ragaee, El-Sayed M Abdel-AalNutrients|April 11, 2013
Dietary sources of lutein and zeaxanthin carotenoids and their role in eye healthEl-Sayed M Abdel-Aal, Humayoun Akhtar, Khalid Zaheer, et al.The Journal of Nutrition|July 27, 2012
Barley cultivar, kernel composition, and processing affect the glycemic indexAhmed Aldughpassi, El-Sayed M Abdel-Aal, Thomas M S WoleverMolecules (Basel, Switzerland)|October 14, 2022
Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and FlakesEl-Sayed M Abdel-Aal, Iwona Rabalski, Lili Mats, et al.Journal of Food Science|February 20, 2014
Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grainsEl-Sayed M Abdel-Aal, Humayoun Akhtar, Iwona Rabalski, et al.Carbohydrate Polymers|December 22, 2015
Unit and internal chain profile of African rice (Oryza glaberrima) amylopectinJoseph Gayin, El-Sayed M Abdel-Aal, John Manful, et al.Journal of Agricultural and Food Chemistry|May 15, 2010
Fractionation of hairless canary seed (Phalaris canariensis) into starch, protein, and oilEl-Sayed M Abdel-Aal, Pierre Hucl, Carol Ann Patterson, et al.Pageof 4