Alaa El‐Din A. Bekhit

Research interests

Publications

• Blockchain-Based Frameworks for Food Traceability: A Systematic Review

  Foods · 2023 · 10.3390/foods12163026

• The fourth industrial revolution in the food industry—part II: Emerging food trends

  Critical Reviews in Food Science and Nutrition · 2022 · 10.1080/10408398.2022.2106472

• Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

  Nutrients · 2022 · 10.3390/nu14030453

• Thermal processing implications on the digestibility of meat, fish and seafood proteins

  Comprehensive Reviews in Food Science and Food Safety · 2021 · 10.1111/1541-4337.12802

• Bioavailability of nutrients from edible insects

  Current Opinion in Food Science · 2021 · 10.1016/j.cofs.2021.08.003

• Pulsed electric field: A potential alternative towards a sustainable food processing

  Trends in Food Science & Technology · 2021 · 10.1016/j.tifs.2021.02.041

• Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

  Trends in Food Science & Technology · 2021 · https://doi.org/10.1016/j.tifs.2021.01.006

• Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

  Meat Science · 2021 · 10.1016/j.meatsci.2021.108657

• Electrical systems for pulsed electric field applications in the food industry: An engineering perspective

  Trends in Food Science & Technology · 2020 · 10.1016/j.tifs.2020.07.008

• Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

  Comprehensive Reviews in Food Science and Food Safety · 2019 · 10.1111/1541-4337.12510

• Production, application and health effects of banana pulp and peel flour in the food industry

  Journal of Food Science and Technology · 2019 · 10.1007/s13197-018-03562-z

• Current and future prospects for the use of pulsed electric field in the meat industry

  Critical Reviews in Food Science and Nutrition · 2018 · 10.1080/10408398.2018.1425825

• Polyphenol uses in biomaterials engineering

  Biomaterials · 2018 · 10.1016/j.biomaterials.2018.03.018

• The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

  Comprehensive Reviews in Food Science and Food Safety · 2018 · 10.1111/1541-4337.12336

• Role of calpain system in meat tenderness: A review

  Food Science and Human Wellness · 2018 · 10.1016/j.fshw.2018.08.002

• Flaxseed: Composition, detoxification, utilization, and opportunities

  Biocatalysis and Agricultural Biotechnology · 2017 · 10.1016/j.bcab.2017.11.017

• Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

  Comprehensive Reviews in Food Science and Food Safety · 2017 · 10.1111/1541-4337.12258

• Flaxseed: Composition, detoxification, utilization, and opportunities

  Biocatalysis and Agricultural Biotechnology · 2017 · 10.1016/j.bcab.2017.11.017

• Synthesis of nano-hydroxyapatite (nHA) from waste mussel shells using a rapid microwave method

  Materials Chemistry and Physics · 2014 · 10.1016/j.matchemphys.2014.11.016

• Halal and kosher slaughter methods and meat quality: A review

  Meat Science · 2014 · 10.1016/j.meatsci.2014.05.021

• Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

  Comprehensive Reviews in Food Science and Food Safety · 2013 · 10.1111/1541-4337.12013

• Exogenous Proteases for Meat Tenderization

  Critical Reviews in Food Science and Nutrition · 2013 · 10.1080/10408398.2011.623247

• Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

  Comprehensive Reviews in Food Science and Food Safety · 2013 · 10.1111/1541-4337.12027

• Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

  Food Chemistry · 2012 · 10.1016/j.foodchem.2012.02.071

• Metmyoglobin reducing activity

  Meat Science · 2005 · 10.1016/j.meatsci.2005.04.032

Current projects

No projects listed.