Alaa A. Bekhit-Din Bekhit

Dunedin, OTA 9054, New Zealand

Last Updated: 09/26/2026

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Found 40 publications

Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability.

Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability.

Journal: Food chemistry
Published: May 19, 2024

Effect of consumption of sheep and cow milk on rat brain fatty acid and phospholipid composition.

Effect of consumption of sheep and cow milk on rat brain fatty acid and phospholipid composition.

Journal: Food chemistry
Published: July 24, 2023

Edible packaging systems for enhancing the sensory quality of animal-derived foods.

Edible packaging systems for enhancing the sensory quality of animal-derived foods.

Journal: Food chemistry
Published: May 31, 2023

Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin.

Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin.

Journal: International journal of biological macromolecules
Published: July 12, 2022

Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe.

Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe.

Journal: Food chemistry
Published: April 08, 2022

The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe.

The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe.

Journal: Food chemistry
Published: December 03, 2021

A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations.

A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations.

Journal: Food chemistry
Published: June 04, 2021

Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy.

Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy.

Journal: Food chemistry
Published: April 14, 2021

Lipidomic signature of Pacific lean fish species head and skin using gas chromatography and nuclear magnetic resonance spectroscopy.

Lipidomic signature of Pacific lean fish species head and skin using gas chromatography and nuclear magnetic resonance spectroscopy.

Journal: Food chemistry
Published: March 12, 2021

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes.

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes.

Journal: Food chemistry
Published: February 01, 2021

Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product.

Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product.

Journal: Food chemistry
Published: January 14, 2021

Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products.

Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products.

Journal: Food chemistry
Published: December 25, 2020
Showing 1-12 of 40

Last Updated: 09/26/2026