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Foods (Basel, Switzerland)|March 29, 2023
Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn BlendsEl-Sayed M Abdel-Aal, Iwona Rabalski, Christine Carey, et al.Journal of Agricultural and Food Chemistry|August 26, 2010
Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free luteinEl-Sayed M Abdel-Aal, J Christopher Young, Humayoun Akhtar, et al.Journal of AOAC International|September 1, 2007
Comparison of four C18 columns for the liquid chromatographic determination of deoxynivalenol in naturally contaminated wheatEl-Sayed M Abdel-Aal, Kaddus Miah, J Christopher Young, et al.Foods (Basel, Switzerland)|July 16, 2020
Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating ConditionsYihan Liu, Sanaa Ragaee, Massimo F Marcone, et al.Journal of Agricultural and Food Chemistry|June 1, 2007
Identification of synthetic regioisomeric lutein esters and their quantification in a commercial lutein supplementJ Christopher Young, El-Sayed M Abdel-Aal, Iwona Rabalski, et al.Carbohydrate Polymers|May 18, 2016
Structure of clusters and building blocks in amylopectin from African rice accessionsJoseph Gayin, El-Sayed M Abdel-Aal, Massimo Marcone, et al.Foods (Basel, Switzerland)|April 13, 2023
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health BenefitsTamer H Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
Effect of processing on phenolic acids composition and radical scavenging capacity of barley pastaRosanna De Paula, Iwona Rabalski, Maria Cristina Messia, et al.Journal of Agricultural and Food Chemistry|February 1, 2007
Identification and quantification of seed carotenoids in selected wheat speciesEl-Sayed M Abdel-Aal, J Christopher Young, Iwona Rabalski, et al.International Journal of Biological Macromolecules|February 24, 2016
Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starchMahdi Irani, Seyed M A Razavi, El-Sayed M Abdel-Aal, et al.Pageof 4