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All Stories

  1. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

    Article • Critical Reviews in Food Science and Nutrition, March 2023, Taylor & Francis

    Taha Mehany, Babatunde Olawoye

  2. A review of recent innovative strategies for controlling mycotoxins in foods

    Article • Food Control, February 2023, Elsevier

    Taha Mehany

  3. Evaluation of the Adsorption Efficacy of Bentonite on Aflatoxin M1 Levels in Contaminated Milk

    Article • Toxins, January 2023, MDPI AG

    Taha Mehany

  4. Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt

    Article • Fermentation, January 2023, MDPI AG

    Taha Mehany

  5. Sonoprocessing: mechanisms and recent applications of power ultrasound in food

    Article • Critical Reviews in Food Science and Nutrition, January 2023, Taylor & Francis

    Taha Mehany

  6. Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

    Article • Toxins, December 2022, MDPI AG

    Taha Mehany

  7. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

    Article • Foods, December 2022, MDPI AG

    Taha Mehany

  8. Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese

    Article • Molecules, December 2022, MDPI AG

    Taha Mehany

  9. Cultured meat: Processing, packaging, shelf life, and consumer acceptance

    Article • LWT, December 2022, Elsevier

    Taha Mehany

  10. Use of food carbohydrates towards the innovation of plant-based meat analogs

    Article • Trends in Food Science & Technology, November 2022, Elsevier

    Taha Mehany

  11. Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains

    Article • Food Research International, November 2022, Elsevier

    Taha Mehany

  12. The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review

    Article • Processes, October 2022, MDPI AG

    Taha Mehany

  13. Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

    Article • LWT, June 2022, Elsevier

    Taha Mehany

  14. Exogenous Application of Melatonin and Methyl Jasmonate as a Pre-Harvest Treatment Enhances Growth of Barhi Date Palm Trees, Prolongs Storability, and Maintains Quality of Their Fruits under Storage Conditions

    Article • Plants, December 2021, MDPI AG

    Taha Mehany

  15. Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms

    Article • Food Bioscience, January 2021, Elsevier

    Taha Mehany, Prof. Sobhy El-Sohaimy

  16. Development and characterization of functional pan bread supplemented with quinoa flour

    Article • Journal of Food Processing and Preservation, December 2020, Wiley

    Taha Mehany, Prof. Sobhy El-Sohaimy

  17. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

    Article • International Journal of Food Science, March 2019, Hindawi Publishing Corporation

    Mohamed Gamal Shehata, Prof. Sobhy El-Sohaimy, Taha Mehany, Mohamed Zeitoun

  18. Compositional Analysis and Functional Characteristics of Quinoa Flour

    Article • Annual Research & Review in Biology, January 2018, Sciencedomain International

    Taha Mehany, Prof. Sobhy El-Sohaimy

  19. Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality

    Article • American Journal of Food Technology, January 2016, Science Alert

    Taha Mehany, Prof. Sobhy El-Sohaimy

  20. Physicochemical and functional properties of quinoa protein isolate

    Article • Annals of Agricultural Sciences, December 2015, Elsevier

    Taha Mehany, Prof. Sobhy El-Sohaimy