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Journal 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-Aal
Molecules (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 Rabalski
Food Chemistry|March 18, 2018
Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheatEl-Sayed M Abdel-Aal, Pierre Hucl, Iwona Rabalski
Food Chemistry|December 23, 2014
In vitro bioaccessibility and monolayer uptake of lutein from wholegrain baked foodsAndrew Read, Amanda Wright, El-Sayed M Abdel-Aal
Journal 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 Rabalski
Journal 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-Aal
Applied Radiation and Isotopes : Including Data, Instrumentation and Methods for Use in Agriculture, Industry and Medicine|July 2, 2024
Radiation dose assessments for generic nuclear power plants part I: Routine operationMedhat M Abdel-Aal, Faten S Tawfik, Nema Mohamed Kandil
European Journal of Physical and Rehabilitation Medicine|May 5, 2021
Short-term effect of adding Graston technique to exercise program in treatment of patients with cervicogenic headache: a single-blinded, randomized controlled trialNabil M Abdel-Aal, Mohsen M Elsayyad, Ahmed A Megahed
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