All Stories

  1. Why Fermented Foods are the Promising Food Trends in the Future?

    Article • Current Research in Nutrition and Food Science Journal, December 2022, Enviro Research Publishers

    Prof. Aly Farag El Sheikha

  2. Edible xanthan/propolis coating opens new avenues in bioactive packaging

    Article • Gels, June 2022, MDPI AG

    Prof. Aly Farag El Sheikha, Dr Charalampos Proestos

  3. Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil

    Article • Horticulturae, June 2022, MDPI AG

    Prof. Aly Farag El Sheikha, Dr Charalampos Proestos, Professor Isam A Mohamed Ahmed

  4. Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS

    Article • Molecules, June 2022, MDPI AG

    Prof. Aly Farag El Sheikha, Dr Charalampos Proestos, Professor Isam A Mohamed Ahmed

  5. Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

    Article • Antioxidants, June 2022, MDPI AG

    Prof. Aly Farag El Sheikha, Dr Charalampos Proestos

  6. The effects of packaging type and storage temperature on some of UHT milk quality indexes

    Article • Food Science and Technology International, April 2022, SAGE Publications

    Prof. Aly Farag El Sheikha

  7. Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives

    Article • Foods, April 2022, MDPI AG

    Prof. Aly Farag El Sheikha

  8. How Does the Addition of Biostimulants Affect the Growth, Yield, and Quality Parameters of the Snap Bean (Phaseolus vulgaris L.)? How Is This Reflected in Its Nutritional Value?

    Article • Applied Sciences, January 2022, MDPI AG

    Prof. Aly Farag El Sheikha

  9. Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review

    Article • Food Reviews International, January 2022, Taylor & Francis

    Prof. Aly Farag El Sheikha

  10. Why the importance of geo-origin tracing of edible bird nests is arising?

    Article • Food Research International, December 2021, Elsevier

    Prof. Aly Farag El Sheikha

  11. Westerdykella aquatica sp. nov., producing phytase

    Article • Mycotaxon, July 2020, Mycotaxon, Ltd.

    Prof. Aly Farag El Sheikha

  12. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

    Article • Journal of Functional Foods, July 2020, Elsevier

    Prof. Aly Farag El Sheikha

  13. Potential authentication of various meat‐based products using simple and efficient DNA extraction method

    Article • Journal of the Science of Food and Agriculture, January 2020, Wiley

    Prof. Aly Farag El Sheikha

  14. Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances

    Article • Quality Assurance and Safety of Crops & Foods, September 2019, Wageningen Academic Publishers

    Prof. Aly Farag El Sheikha, Raja Mohd Hafidz Raja Nhari

  15. Tracing insect pests: is there new potential in molecular techniques?

    Article • Insect Molecular Biology, June 2019, Wiley

    Prof. Aly Farag El Sheikha

  16. DNAFoil: Novel technology for the rapid detection of food adulteration

    Article • Trends in Food Science & Technology, April 2019, Elsevier

    Prof. Aly Farag El Sheikha

  17. Molecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE

    Article • Food Biotechnology, January 2019, Taylor & Francis

    Prof. Aly Farag El Sheikha

  18. Molecular techniques reveal more secrets of fermented foods

    Article • Critical Reviews in Food Science and Nutrition, October 2018, Taylor & Francis

    Prof. Aly Farag El Sheikha

  19. How to trace the geographic origin of mushrooms?

    Article • Trends in Food Science & Technology, August 2018, Elsevier

    Prof. Aly Farag El Sheikha

  20. Molecular beacon-based real-time PCR method for detection of porcine DNA in gelatin and gelatin capsules

    Article • Journal of the Science of Food and Agriculture, April 2018, Wiley

    Prof. Aly Farag El Sheikha

  21. How to Determine the Geographical Origin of Food by Molecular Techniques

    Article • January 2018, Wiley

    Prof. Aly Farag El Sheikha

  22. Molecular Techniques and Lactic Acid-Fermented Fruits and Vegetables

    Article • January 2018, Wiley

    Prof. Aly Farag El Sheikha

  23. Molecular Characterization of Ochratoxigenic Fungal Flora as an Innovative Tool to Certify Coffee Origin

    Article • January 2018, Wiley

    Prof. Aly Farag El Sheikha

  24. Molecular Techniques for Making Recombinant Enzymes Used in Food Processing

    Article • January 2018, Wiley

    Prof. Aly Farag El Sheikha

  25. Advances in Genetic Engineering for Higher Production and Quality Improvement of Food and Beverages

    Article • January 2018, Springer Science + Business Media

    Prof. Aly Farag El Sheikha

  26. Authentication technologies using DNA-based approaches for meats and halal meats determination

    Article • Food Biotechnology, October 2017, Taylor & Francis

    Prof. Aly Farag El Sheikha

  27. Medicinal Plants: Ethno-Uses to Biotechnology Era

    Article • January 2017, Springer Science + Business Media

    Prof. Aly Farag El Sheikha

  28. Traceability as a Key of Seafood Safety: Reassessment and Possible Applications

    Article • Reviews in Fisheries Science & Aquaculture, December 2016, Taylor & Francis

    Prof. Aly Farag El Sheikha

  29. Mixing Manure with Chemical Fertilizers, Why? and What is After?

    Article • Nutrition and Food Technology Open Access, January 2016, Sci Forschen, Inc.

    Prof. Aly Farag El Sheikha

  30. Food Safety Issues in Saudi Arabia

    Article • Nutrition and Food Technology Open Access, January 2016, Sci Forschen, Inc.

    Prof. Aly Farag El Sheikha

  31. Monoclonal antibodies specific to heat-treated porcine blood

    Article • Journal of the Science of Food and Agriculture, December 2015, Wiley

    Prof. Aly Farag El Sheikha

  32. Modification of gelatin-DNA interaction for optimised DNA extraction from gelatin and gelatin capsule

    Article • Journal of the Science of Food and Agriculture, November 2015, Wiley

    Prof. Aly Farag El Sheikha

  33. New Strategies for Tracing Foodstuffs: Biological Barcodes Utilising PCR-DGGE

    Article • Advanced in Food Technology and Nutritional Sciences - Open Journal, October 2015, Openventio Publishers

    Prof. Aly Farag El Sheikha

  34. Potential impacts of bioprocessing of sweet potato: Review

    Article • Critical Reviews in Food Science and Nutrition, May 2015, Taylor & Francis

    Prof. Aly Farag El Sheikha

  35. In vitro Antimicrobial Activity of Crude Extracts of Some Medicinal Plants from Al-Baha Region in Saudi Arabia

    Article • Journal of Food and Nutrition Sciences, January 2015, Science Publishing Group

    Prof. Aly Farag El Sheikha

  36. Is PCR-DGGE an Innovative Molecular Tool for the Detection of Microbial Plant Pathogens?

    Article • July 2014, Wiley

    Prof. Aly Farag El Sheikha

  37. How to Determine the Geographical Origin of Seafood?

    Article • Critical Reviews in Food Science and Nutrition, May 2014, Taylor & Francis

    Prof. Aly Farag El Sheikha

  38. Application of PCR-DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing

    Article • Food Control, December 2013, Elsevier

    Prof. Aly Farag El Sheikha

  39. Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese

    Article • Food Control, March 2013, Elsevier

    Prof. Aly Farag El Sheikha

  40. Comparison of gene nature used in real-time PCR for porcine identification and quantification: A review

    Article • Food Research International, January 2013, Elsevier

    Prof. Aly Farag El Sheikha

  41. Study of the microbial discrimination of fruits by PCR-DGGE: Application to the determination of the geographical origin of Physalis fruits from Colombia, Egypt, Uganda and Madagascar

    Article • Food Control, March 2012, Elsevier

    Prof. Aly Farag El Sheikha

  42. Fermented Fish and Fish Products

    Article • May 2011, Taylor & Francis

    Prof. Aly Farag El Sheikha

  43. A Biological Bar Code for Determining the Geographical Origin of Fruit by Using 28S rDNA Fingerprinting of Fungal Communities by PCR-DGGE: An Application to Physalis Fruits from Egypt

    Article • Food Biotechnology, April 2011, Taylor & Francis

    Prof. Aly Farag El Sheikha

  44. Determination of fruit origin by using 28S rDNA fingerprinting of fungi communities by PCR-DGGE: an application to Physalis fruits from Egypt, Uganda and Colombia

    Article • Fruits, March 2011, International Society for Horticultural Science (ISHS)

    Prof. Aly Farag El Sheikha

  45. Biological bar code for determining the geographical origin of fruits using 28S rDNA fingerprinting of fungal communities by PCR-DGGE: an application to Shea tree fruits

    Article • Quality Assurance and Safety of Crops & Foods, January 2011, Wageningen Academic Publishers

    Prof. Aly Farag El Sheikha

  46. Main composition of Physalis (Physalis pubescensL.) fruit juice from Egypt

    Article • Fruits, July 2010, International Society for Horticultural Science (ISHS)

    Prof. Aly Farag El Sheikha

  47. BIOCHEMICAL AND SENSORY QUALITY OF PHYSALIS (PHYSALIS PUBESCENS L.) JUICE

    Article • Journal of Food Processing and Preservation, December 2009, Wiley

    Prof. Aly Farag El Sheikha

  48. Determination of fruit origin by using 26S rDNA fingerprinting of yeast communities by PCR-DGGE: preliminary application toPhysalisfruits from Egypt

    Article • Yeast, October 2009, Wiley

    Prof. Aly Farag El Sheikha

  49. Quality of physalis (Physalis pubescenss L.) juice packaged in glass bottles and flexible laminated packs during storage at 5°c.

    Article • African Journal of Food Agriculture Nutrition and Development, September 2009, African Journals Online (AJOL)

    Prof. Aly Farag El Sheikha