Search Results - Fadel, Hoda H.M

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  1. 1
    Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

    Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality by Fadel, Hoda H.M., Lotfy, Shereen N., Asker, Mohsen M.S., Mahmoud, Manal G., Al-Okbi, Sahar Y.

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  2. 2
    Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

    Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies by Mohsen, Sobhy M, Fadel, Hoda H.M, Bekhit, M.A, Edris, Amr E, Ahmed, Mohamad Y.S

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  3. 3
    Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system

    Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system by Lotfy, Shereen N., Saad, Rasha, El-Massrey, Khaled F., Fadel, Hoda H.M.

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  4. 4
    Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

    Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating by Lotfy, Shereen N, Fadel, Hoda H M, El-Ghorab, Ahmed H, Shaheen, Mohamed S

    Published in Food chemistry
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  5. 5
    Recovery of volatile aroma components from aqueous waste streams using an activated carbon column

    Recovery of volatile aroma components from aqueous waste streams using an activated carbon column by Edris, Amr E., Girgis, Badie S., Fadel, Hoda H.M.

    Published in Food chemistry
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  6. 6
    Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits

    Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits by Fadel, Hoda H. M., Hassan, Ibrahim M., Ibraheim, Manar T., Abd El Mageed, Magda A., Saad, Rasha

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  7. 7
    Thiol containing compounds as controlling agents of enzymatic browning in some apple products

    Thiol containing compounds as controlling agents of enzymatic browning in some apple products by Eissa, Hesham A., Fadel, Hoda H.M., Ibrahim, G.E., Hassan, I.M., Elrashid, A. Abd

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  8. 8
    Cocoa substitute : Evaluation of sensory qualities and flavour stability

    Cocoa substitute : Evaluation of sensory qualities and flavour stability by FADEL, Hoda H. M, ABDEL MAGEED, Magda A, ABDEL SAMAD, Abdel Kader M. E, LOTFY, Shereen N

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  9. 9
    Evaluation of the antioxidant activity of wheat bran

    Evaluation of the antioxidant activity of wheat bran by ABD EL MAGEED, M. A, FADEL, H. H. M

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  10. 10
    Effect of antioxidants on the volatiles of roasted sesame seeds

    Effect of antioxidants on the volatiles of roasted sesame seeds by Soliman, Mervat A, El-Sawy, Abdalla A, Fadel, Hoda M, Osman, F

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