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Bibliographia Humboldtiana Index

Bibliographia Humboldtiana

I. Publications by Humboldt Research Fellows from abroad

Food science

Elkhalifa, Prof. Dr. Abd Elmoneim Osman

Ahfad University for Women, Sudan
Field of research: Food chemistry and analysis
Host: Prof. Dr. Rita Bernhardt Universität des Saarlandes
  • Abd Elmoneim Osman Elkhalifa, Rita Bernhardt: Influence of grain germination on functional properties of sorghum flour. In: Food Chemistry. 121, 2010, p. 387 - 392 [Sorghum, Germination, Enzyme activity, Functional properties].

  • Abd Elmoneim Osman Elkhalifa, Rita Bernhardt: Some physicochemical properties of flour from germinated sorghum grain. In: Journal of Food Science and Technology DOI 10.1007/s13197-011-0315-2. 2011, [Sorghum, Germination, Physicochemical properties].

  • Abd Elmoneim O. Elkhalifa, Rita Bernhardt, Gaetano Cardone, Alessandra Marti, Stefania Iametti and Mauro Marengo: Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation. In: Journal if Food Science and Technology . 54, 2017, p. 3307 - 3313 [Food Science, Sorghum, Physicochemical properties Biotechnological treatments ].

Hossain, Dr. Md. Ayub

Bangladesh Agricultural Research Institute, Bangladesh
Field of research: Food science
Host: Prof. Dr. Klaus Gottschalk Leibniz-Institut für Agrartechnik Potsdam-Bornim (ATB)
  • M. A. Hossain, B. M. A. Amer, K. Gottschaslk.: Hybrid solar dryer for quality dried tomato. In: Drying Technology. 26, 2008, p. 1591 - 1601 [Ascorbic acid; Color; Lycopene; Pretreatment; Solar dryer].

  • M. A. Hossain, K. Gottschalk: Effect of moisture content, storage temperature and storage period on colour, ascorbic acid, lycopene and total flavonoids of dried tomato halves. In: International Journal of Food Science and Technology. 44, 2009, p. 1245 - 1253 [Colour, dried tomato, flavonoids, lycopene, storage].

  • M. A. Hossain, K. Gottschaslk : Single layer drying characteristics of half fruit tomato. In: International Journal of Food Properties. . 12, 2009, p. 871 - 884 [Air velocity, Colour, Diffusivity, Shrinkage, Temperature].

  • M. A. Hossain K. Gottschalk B. M. A. Amer : Mathematical modeling for drying of tomato in hybrid dryer. In: The Arabian Journal for Science and Engineering. 35(2B), 2010, p. 239 - 262 [Collector, Drying, Model, hybrid dryer, Tomato].

Ibarguren, Dr. Carolina

Universidad Nacional de Salta, Argentina
Field of research: Food preservation
Host: Prof. Dr. Frank A. Müller Friedrich-Schiller-Universität Jena
  • Carolina Ibarguren, Pablo M. Naranjo, Christian Stötzel, M. Carina Audisio, Edgardo L. Sham, E. Mónica Farfán Torres, Frank A. Müller: Adsorption of nisin on raw montmorillonite. In: Applied Clay Science. 2013, [Nisin Montmorillonite Peptide/support interaction Food biopreservative].

  • María Gabriela Goñi, Bárbara M. Tomadoni, M. Carina Audisio, Carolina Ibarguren, Sara Inés Roura, María del Rosario Moreira, Alejandra G.Ponce.: Application of bacteriocins from Enterococcus hirae on butterhead lettuce seeds inoculated with Escherichia coli O157:H7. In: International Food Research Journal. 23, 2016, p. 2653 - 2660 [Bacteriocins Biopreservatives Food pathogens Green technologies Lactic acid bacteria Lettuce].

Onyango, Dr. Calvin

Kenya Industrial Research and Development Institute (KIRDI), Kenya
Field of research: Food science
Host: Prof. Dr. Meinolf G. Lindhauer Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel
  • Calvin Onyango, Günter Unbehend, Meinolf G. Lindhauer: Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch. In: Food Research International. 42, 2009, p. 949 - 955 [Cassava, cellulose-derivatives, emulsifiers, gluten-free bread, sorghum].

  • Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Creep-recovery parameters of gluten-free batter and crumb properties of gluten-free bread prepared from pregelatinised cassava starch, sorghum and selected proteins. In: International Journal of Food Science and Technology. 44, 2009, p. 2493 - 2499 [Cassava, gluten-free bread, proteins, sorghum].

  • Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. In: Journal of Food Engineering. 49, 2010, p. 465 - 470 [Cassava, gluten-free bread, sorghum, transglutaminase].

  • Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and alpha-amylase. In: International Journal of Food Science and Technology. 45, 2010, p. 1228 - 1235 [Cassava, gluten-free bread, sorghum, alpha-amylase].

  • Calvin Onyango, Christopher Mutungi, Günter Unbehend and Meinolf G. Lindhauer: Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. In: LWT - Food Science and Technology. 44, 2011, p. 681 - 686 [Gluten-free bread, sorghum, starch].

  • Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. In: LWT - Food Science and Technology. 44, 2011, p. 687 - 693 [Cassava, gluten-free bread, rheology, sorghum, texture].

  • Calvin Onyango, Eunice A. Mewa, Anne W. Mutahi, Michael W. Okoth: Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread. In: African Journal of Food Science. 7(5), 2013, p. 80 - 86 [Amaranth, cassava, gluten-free bread, heat-moisture-treatment, malt, sorghum].

  • Calvin Onyango, Guenter Unbehend, Meinolf Lindhauer: Trends and opportunities in the production, processing and consumption of staple food crops in Kenya. Germany: TUDpress Verlag der Wissenschaften GmbH, 2013, 220 pp. [Kenya, staple foods, cereals, root and tuber crops].

Özpinar, Prof. Dr. Haydar

Istanbul Aydin University, Turkey
Field of research: Nutritional biology
Host: Prof. Dr. Florian J. Schweigert Universität Potsdam
  • M. J. Lipinski, L. Froenicke, K. C. Baysac, N. C. Billings, C. M. Leutenegger, A. M. Levy, M. Longeri, T. Niini, Haydar Özpinar, M. R. Slater, N. C. Pedersen, L. A. Lyons: The ascent of cat breeds: Genetic evaluations of breeds and worldwide random-bred populations. In: Genomics. 91, 2008, p. 12 - 21 [Breeds; Cat; Diversity; Domestication; Genetic; Felis; Origins; Phylogeography; Phylogenitcs; Structure].

Roohinejad, Dr. Shahin

University of Otago, New Zealand
Field of research: Food science
Host: Dr. Ralf Greiner Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel
  • Shahin Roohinejad · Indrawati Oey · Jingyuan Wen · Sung Je Lee · David W. Everett · David J. Burritt: Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length. In: Food Chemistry . 174, 2015, p. 270 - 278 [Beta-carotene microemulsion, Phase diagrams, Medium-chain fatty acids, Monoglycerides, Non-ionic surfactant, Cytotoxicity test].

  • Indrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, Vidya Kethireddy: High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective. In: Food Processing Technologies: Impact on Product Attributes. (Ed. Amit K. Jaiswal) Boca Raton, Florida, U.S.A: CRC Press, Taylor & Francis Group, 2016.

  • Indrawati Oey · Shahin Roohinejad · Sze Ying Leong · Farnaz Faridnia · Pui Yee Lee · Vidya Kethireddy: Pulsed Electric Field processing: Its technological opportunities and consumer perception. In: Food Processing Technologies: Impact on Product Attributes. (Ed. Amit K. Jaiswal) Boca Raton, Florida, U.S.A. (Tentative publication date: February 2016): CRC Press, Taylor & Francis Group, 2016.

  • Alireza Omidizadeh · Rokiah Mohd Yusof · Shahin Roohinejad · Amin Ismail · Mohd Zuki Abu Bakar · Alaa El-Din A. Bekhit: Anti-diabetic activity of red Pitaya (Hylocereus polyrhizus) fruit. In: RSC Advances . 4, 2014, p. 62978 - 62986.

  • Shahin Roohinejad · Dana Middendorf · David J. Burritt · Ute Bindrich · David W. Everett · Indrawati Oey: Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2. In: Food Research International . 66, 2014, p. 469 - 477 [Natural β-carotene microemulsion, Transmission electron microscopy, Confocal laser scanning microscopy, Atomic force microscopyCytotoxicity assay].

  • Shahin Roohinejad, Indrawati Oey, David Everett, Brian E. Niven: Evaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water Microemulsion. In: Food and Bioprocess Technology . 7, 2014, p. 3336 - 3348 [Microemulsion, Extraction, Polydispersityindex, Particlesize, Optimization, β-Carotene].

  • Shahin Roohinejad, Indrawati Oey, David W. Everett: Effect of pulsed electric field processing on carotenoid extractability of carrot purée. In: International Journal of Food Science & Technology . 49, 2014, p. 2120 - 2127 [Carotenoids, carrot, extractability, pomace, pulsed electric field].

  • Leila Nateghi, Shahin Roohinejad, Alfonso Totosaus, Hamed Mirhosseini, Mustafa Shuhaimi, Amir Meimandipour, Alireza Omidizadeh, Mohd Yazid Abd Manap: Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. In: Journal of Food Agriculture and Environment . 10, 2012, p. 46 - 54 [Cheddar cheese, low fat, reduced fat, fat replacer, fat mimetic, xanthan gum, sodium caseinate, full factorial, optimization, surface plot, textural profile analysis (TPA)].

  • Leila Nateghi, Shahin Roohinejad, Alfonso Totosaus, Anosheh Rahmani, Naser Tajabadi, Amir Meimandipour, Babak Rasti, Mohd Yazid Abd Manap: Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. In: Journal of Food Agriculture and Environment . 10, 2012, p. 59 - 63 [Fat replacer, fat mimetic, xanthan gum, sodium caseinate, textural properties, Cheddar cheese, electronic nose, reduced fat, low fat, Taguchi design].

  • Shahin Roohinejad, Alireza Omidizadeh, Hamed Mirhosseini, Nazamid Saari, Shuhaimi Mustafa, Anis Shobirin Meor Hussin, Azizah Hamid, Mohd Yazid Abd Manap: Effect of Pre-Germination Time on Amino Acid Profile and Gamma Amino Butyric Acid (GABA) Contents in Different Varieties of Malaysian Brown Rice. In: International Journal of Food Properties. 14, 2011, p. 1386 - 1399 [Brown rice, Unpolished rice, Pre-Germination, Functional compounds, γ-Oryzanol].

  • Alireza Omidizadeh, Rokiah Mohd Yusof, Amin Ismail, Shahin Roohinejad, Leila Nateghi, Mohd Zuki Abu Bakar: Effects of Different Cooking and Drying Methods on Antioxidant and Dietary Fiber Properties of Red Pitaya (Hylocereus polyrhizus) Fruit. In: Advance Journal of Food Science and Technology. 3, 2011, p. 203 - 210 [Dietary fiber, dragon fruit, phenolic content, scavenging activity, thermal processing].

  • Alireza Omidizadeh, Rokiah Mohd Yusof, Amin Ismail, Shahin Roohinejad, Leila Nateghi, Mohd Zuki Abu Bakar: Cardioprotective compounds of red pitaya (Hylocereus polyrhizus) fruit. In: Journal of Food Agriculture and Environment . 9, 2010, p. 152 - 156 [Red pitaya, tropical fruits, cardioprotective compounds, hypercholesterolemia, curative study, polyphenols, antioxidant activity, soluble dietary fibre, Sprague-Dawley male rat].

  • Shahin Roohinejad, Alireza Omidizadeh, Hamed Mirhosseini, Nazamid Saari, Shuhaimi Mustafa, Rokiah Mohd Yusof, Anis Shobirin Meor Hussin, Azizah Hamid, Mohd Yazid Abd Manap: Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats. In: Journal of the Science of Food and Agriculture . 90, 2010, p. 245 - 251.

  • Shahin Roohinejad, Hamed Mirhosseini, Nazamid Saari, Shuhaimi Mustafa, Ismail Alias, Anis Shobirin Meor Hussin, Azizah Hamid, Mohd Yazid Manap: Evaluation of GABA, crude protein and amino acid composition from different varieties of Malaysian’s brown rice. In: Australian Journal of Crop Science . 3, 2009, p. 184 - 190 [Brown rice, γ-Aminobutyric acid,Glutamic acid, Protein].

  • Shahin Roohinejad, Alireza Omidizadeh, Hamed Mirhosseini, Babak Rasti, Nazamid Saari, Shuhaimi Mustafa, Rokiah Mohd Yusof, Anis Shobirin Meor Hussin, Azizah Hamid, Mohd Yazid Abd Manap: Effect of hypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid (GABA) levels on Sprague-Dawley male rats. In: Journal of Food Agriculture and Environment . 7, 2009, p. 197 - 203 [Brown rice,γ-oryzanol, dietary fiber, γ-amino butyric acid (GABA), hypercholesterolemia, functional food, protein, fat, Sprague- Dawley male rat].

  • Mohamed Koubaa, Houcine Mhemdi, Francisco J. Barba, Shahin Roohinejad, Ralf Greiner, Eugène Vorobiev: Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview. In: Accepted to be published in "Food Research International" DOI: 10.1016/j.foodres.2016.04.007. 2016, [Oilseed crops; ultrasounds; microwaves; oil extraction; oxidative stability].

  • Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Ralf Greiner, Vibeke Orlien, Nikolai I. Lebovka : Negative pressure cavitation extraction: A novel method for extraction of food bioactive compounds from plant materials . In: Trends in Food Science & Technology (DOI: 10.1016/j.tifs.2016.04.005). 2016, [Keywords: Negative pressure cavitation method; Cavitation; Extraction; Food active compounds; Plant materials].

  • Shahin Roohinejad, Amin Mousavi Khaneghah, Ralf Greiner, Francisco J. Barba, Mohamed Koubaa, Anderson de Souza Sant'Ana: New development in meat packaging and meat products. In: Advances in Meat Processing Technology. (Ed. Alaa El-Din Bekhit) CRC Press, Taylor & Francis Group, Boca Raton, Florida, U.S.A (Tentative publication date: December 15, 2016), 2016.

  • Fatma Bouaziz, Mohamed Koubaa, Francisco J. Barba, Shahin Roohinejad, Semia Ellouz Chaabouni: Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls. In: Antioxidants. 5, 2016, p. 1 - 10 [flax hull; flaxseed gum; antioxidant properties].

  • Zhenzhou Zhu, Qingyan Guan, Mohamed Koubaa, Francisco J. Barba, Shahin Roohinejad, Giancarlo Cravotto, Xinsun Yang, Shuyi Li, Jingren He : HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. In: Food Chemistry (In Press). 2016, [Purple sweet potato; polyphenols, anthocyanins; protein; ultrasound-assisted extraction; HPLC-DAD-ESI-MS2].

  • Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sania Saljoughian, Mehrnoush Amid, Ralf Greiner: Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. In: Food Research International. 2016, [Seaweed; Food products; Nutritional properties; Textural properties; Organoleptic properties (DOI: 10.1016/j.foodres.2016.08.016)].

  • Alaa El-Din Bekhit, Shahin Roohinejad: Cook-Chilled and Cook-Frozen Foods. In: Reference Module in Food Sciences. Elsevier, 2016, [Cook-chilled products; Cook-frozen products; Sous-vide system; Chilling equipment].

Sagu Tchewonpi, Dr.-Ing. Sorel

University of Douala, Germany
Field of research: Food science
Host: Prof. Dr. Harshadrai Rawel Universität Potsdam
  • Sorel Tchewonpi Sagu, Emmanuel Jong Nso, Thomas Homann, CésarKapseu and Hrashadrai M. Rawel.: Isolation and purification of beta-amylase from stems of Cadaba farinosa and determination of its characteristics. In: Current Topics in Peptide & Protein Research. 17, 2016, p. 21 - 35 [purification, beta-amylase, cadaba farinosa, three-phase partitioning, glycogen precipitation].

  • Sorel Tchewonpi Sagu, Emmanuel Jong Nso, Thomas Homann, César Kapseu, Harshadrai M. Rawel: Extraction and purification of beta-amylase from stems of Abrusprecatorius by three phase partitioning. In: Food Chemistry. 183, 2015, p. 144 - 153 [Purification, Beta-amylase, Abrus precatorius, Three phase partitioning, Doehlert design].

  • Sorel Tchewonpi Sagu, Emmanuel Jong Nso, SankhaKarmakar, Sirshendu De: Optimization of low temperature extraction of banana juice using commercial pectinase. In: Food Chemistry. 151, 2014, p. 182 - 190 [Banana juice, Extraction, Enzymatic treatment, Optimization, Response surface methodology].

  • Sorel Tchewonpi Sagu, SankhaKarmakar, Emmanuel Jong Nso, Sirshendu De: Primary clarification of banana juice extract by centrifugation and microfiltration. In: Separation science and technology. 49, 2014, p. 1156 - 1169 [Banana juice, centrifugation, microfiltration, optimization, primary clarification].

  • Sorel Tchewonpi Sagu, Sankha Karmakar, Emmanuel Jong Nso, Cesar Kapseu, Sirshendu De: Ultrafiltration of banana (Musa acuminata) juice using hollow fibers for enhanced shelf life. In: Food and Bioprocess Technology. 7, 2014, p. 2711 - 2722 [Banana juice, Clarification, Ultrafiltration, Hollow fiber membrane].

Trziszka, Prof. Dr. Tadeusz

Wroclaw University of Environmental and Life Sciences, Poland
Field of research: Food technology
Host: Prof. Dr. Werner Bessei Universität Hohenheim
  • Tadeusz Trziszka, Halina Podbielska: Biomedical Engineering. Wroclaw: Indygo Zahir Media, 2011, 354 pp.