Alaa Bekhit
Alaa Bekhit
Professor of Food Science, University of Otago
Verified email at - Homepage
Cited by
Cited by
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
AEDA Bekhit, BWB Holman, SG Giteru, DL Hopkins
Trends in Food Science & Technology 109, 280-302, 2021
Keratin: dissolution, extraction and biomedical application
A Shavandi, TH Silva, AA Bekhit, AEDA Bekhit
Biomaterials science 5 (9), 1699-1735, 2017
Metmyoglobin reducing activity
AED Bekhit, C Faustman
Meat science 71 (3), 407-439, 2005
Synthesis and biological evaluation of some thiazolyl and thiadiazolyl derivatives of 1H-pyrazole as anti-inflammatory antimicrobial agents
AA Bekhit, HMA Ashour, YSA Ghany, AEDA Bekhit, A Baraka
European journal of medicinal chemistry 43 (3), 456-463, 2008
Design and synthesis of some substituted 1H-pyrazolyl-thiazolo [4, 5-d] pyrimidines as anti-inflammatory–antimicrobial agents
AA Bekhit, HTY Fahmy, SAF Rostom, AM Baraka
European journal of medicinal chemistry 38 (1), 27-36, 2003
Slaughterhouse blood: an emerging source of bioactive compounds
CSF Bah, AEDA Bekhit, A Carne, MA McConnell
Comprehensive Reviews in Food Science and Food Safety 12 (3), 314-331, 2013
Exogenous proteases for meat tenderization
AA Bekhit, DL Hopkins, G Geesink, AA Bekhit, P Franks
Critical reviews in food science and nutrition 54 (8), 1012-1031, 2014
Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies
AEDA Bekhit, DL Hopkins, FT Fahri, EN Ponnampalam
Comprehensive Reviews in Food Science and Food Safety 12 (5), 565-597, 2013
Halal and kosher slaughter methods and meat quality: A review
MM Farouk, HM Al-Mazeedi, AB Sabow, AED Bekhit, KD Adeyemi, ...
Meat Science 98 (3), 505-519, 2014
Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins
M Ha, AEDA Bekhit, A Carne, DL Hopkins
Food Chemistry 134 (1), 95-105, 2012
Causes and contributing factors to “dark cutting” meat: Current trends and future directions: A review
EN Ponnampalam, DL Hopkins, H Bruce, D Li, G Baldi, AE Bekhit
Comprehensive Reviews in Food Science and Food Safety 16 (3), 400-430, 2017
Flaxseed: Composition, detoxification, utilization, and opportunities
AEDA Bekhit, A Shavandi, T Jodjaja, J Birch, S Teh, IAM Ahmed, ...
Biocatalysis and agricultural biotechnology 13, 129-152, 2018
Role of calpain system in meat tenderness: A review
ZF Bhat, JD Morton, SL Mason, AEDA Bekhit
Food Science and Human Wellness 7 (3), 196-204, 2018
The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties
AED Bekhit, GH Geesink, MA Ilian, JD Morton, R Bickerstaffe
Food Chemistry 81 (2), 175-187, 2003
Production, application and health effects of banana pulp and peel flour in the food industry
A Amini Khoozani, J Birch, AEDA Bekhit
Journal of food science and technology 56, 548-559, 2019
Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate
VJ Cheng, AEDA Bekhit, M McConnell, S Mros, J Zhao
Food chemistry 134 (1), 474-482, 2012
Current and future prospects for the use of pulsed electric field in the meat industry
ZF Bhat, JD Morton, SL Mason, AEDA Bekhit
Critical Reviews in Food Science and Nutrition 59 (10), 1660-1674, 2019
The impact of nonthermal technologies on the microbiological quality of juices: A review
U Roobab, RM Aadil, GM Madni, AED Bekhit
Comprehensive Reviews in Food Science and Food Safety 17 (2), 437-457, 2018
Polyphenol uses in biomaterials engineering
A Shavandi, AEDA Bekhit, P Saeedi, Z Izadifar, AA Bekhit, ...
Biomaterials 167, 91-106, 2018
Synthesis of nano-hydroxyapatite (nHA) from waste mussel shells using a rapid microwave method
A Shavandi, AEDA Bekhit, A Ali, Z Sun
Materials Chemistry and Physics 149, 607-616, 2015
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