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Mohammed E Hefni
Mohammed E Hefni
Faculty of Health and Life Sciences, Linnaeus University
Verified email at lnu.se
Title
Cited by
Cited by
Year
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden
E Röös, G Carlsson, F Ferawati, M Hefni, A Stephan, P Tidåker, C Witthöft
Renewable Agriculture and Food Systems 35 (2), 192-205, 2020
1372020
Folate content in foods commonly consumed in Egypt
M Hefni, V Öhrvik, M Tabekha, C Witthöft
Food chemistry 121 (2), 540-545, 2010
1012010
High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties
F Ferawati, I Zahari, M Barman, M Hefni, C Ahlström, C Witthöft, ...
Foods 10 (4), 843, 2021
912021
Folate content in processed legume foods commonly consumed in Egypt
M Hefni, CM Witthöft
LWT-Food Science and Technology 57 (1), 337-343, 2014
542014
Increasing the folate content in Egyptian baladi bread using germinated wheat flour
M Hefni, CM Witthöft
LWT-Food Science and Technology 44 (3), 706-712, 2011
522011
Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
ME Hefni, MT Shalaby, CM Witthöft
Food Science & Nutrition 3 (1), 65-73, 2015
472015
Characterization of flavonoid compounds in common Swedish berry species
J Liu, ME Hefni, CM Witthöft
Foods 9 (3), 358, 2020
412020
Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars
M Hefni, CM Witthöft
Journal of Cereal Science 56 (2), 374-378, 2012
412012
Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content
F Ferawati, M Hefni, C Witthöft
Food Science & Nutrition 7 (12), 4116-4126, 2019
262019
The application of pulse flours in the development of plant-based cheese analogues: Proximate composition, color, and texture properties
F Ferawati, M Hefni, K Östbring, C Witthöft
Foods 10 (9), 2208, 2021
252021
Betaine, choline and folate content in different cereal genotypes
ME Hefni, F Schaller, CM Witthöft
Journal of Cereal Science 80, 72-79, 2018
222018
A simple HPLC method with fluorescence detection for choline quantification in foods
M Hefni, C McEntyre, M Lever, S Slow
Food analytical methods 8, 2401-2408, 2015
192015
Inhibitory effects of Rosemary (Rosmarinus officinalis L.) on Ehrlich ascites carcinoma in mice
AF Abd El-Aziz, ME Hefni, AM Shalaby
Int. J. Curr. Res. Aca. Rev 2 (9), 330-357, 2014
192014
A HPLC-UV method for the quantification of phenolic acids in cereals
ME Hefni, LS Amann, CM Witthöft
Food Analytical Methods 12 (12), 2802-2812, 2019
182019
Enhancement of the folate content in Egyptian pita bread
M Hefni, C M. Witthöft
Food & nutrition research 56 (1), 5566, 2012
172012
Simultaneous quantification of trimethylamine N-oxide, trimethylamine, choline, betaine, creatinine, and propionyl-, acetyl-, and l-carnitine in clinical and food …
ME Hefni, M Bergström, T Lennqvist, C Fagerström, CM Witthöft
Analytical and Bioanalytical Chemistry 413 (21), 5349-5360, 2021
162021
Validation of HPLC-UV methods for the quantification of betaine in foods by comparison with LC-MS
M Hefni, C McEntyre, M Lever, S Slow
Food analytical methods 9, 292-299, 2016
152016
Bread making with sourdough and intact cereal and legume grains–effect on glycaemic index and glycaemic load
ME Hefni, A Thomsson, CM Witthöft
International Journal of Food Sciences and Nutrition 72 (1), 134-142, 2021
132021
Effects of whole brown bean and its isolated fiber fraction on plasma lipid profile, atherosclerosis, gut microbiota, and microbiota-dependent metabolites in Apoe−/− mice
J Liu, ME Hefni, CM Witthöft, M Bergström, S Burleigh, M Nyman, ...
Nutrients 14 (5), 937, 2022
102022
Diet and nutrient status of legume consumers in Sweden: a descriptive cross-sectional study
CA Steib, I Johansson, ME Hefni, CM Witthöft
Nutrition journal 19, 1-10, 2020
102020
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Articles 1–20