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Fatma Sh Abd El-Aleem
Fatma Sh Abd El-Aleem
Aroma
Chemistry
Food science
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4
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8
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Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours
2021
The Egyptian Journal of Chemistry
Hoda H.M. Fadel
Rasha Saad
Mohsen S. Asker
Manal G. Mahmoud
Shereen N. Lotfy
Fatma Sh Abd El-Aleem
Mohamed Ahmed
Eman A. Elmansy
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Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate
2019
Hoda H.M. Fadel
Khaled F. Mahmoud
Rasha Saad
Shereen N. Lotfy
Fatma Sh Abd El-Aleem
Mohamad Y. S. Ahmed
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Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup
2017
International Journal of Food Properties
Fatma Sh Abd El-Aleem
Mohamed S. Taher
Shereen N. Lotfy
Khaled F. El-Massry
Hoda M. Fadel
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Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage
2015
International Journal of Food Properties
Hoda H.M. Fadel
Mohamed S. Taher
Ahmed M. Gad
Eman M. Kandil
Fatma Sh Abd El-Aleem
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Citations (2)
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