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NARA Subscribed6
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Elsevier5
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Food Chemistry2
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20264
20252
Hadeer Taha results 6 · Newest (Page 1/1, per page 25)
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Gastronomic innovation in low-fat camel–coconut milk ice cream: Sycamore fig (Ficus sycomorus) as a natural fat mimetic enhancing mouthfeel and sensory experienceNARA Subscribed
International Journal of Gastronomy and Food Science · 2026 · Vol. 45 · Elsevier
Wael F. Elkot; Hind A. Abu-Hiamed; Hesham A. Ismail; Ahmed Elmahdy; Hadeer Lotfy Abu-Taha; Wafa D. Almarkhan; Taufiq Nawaz; Tawfiq Alsulami
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Sycamore fig (Ficus sycomorus) fruit-derived Milk-clotting enzyme as a partial rennet substitute: Effects on physicochemical, textural, and sensory properties of soft white cheeseNARA Subscribed
Food Research International · 2026 · Vol. 233 · Elsevier
Wael F. Elkot; Hesham A. Ismail; Tawfiq Alsulami; Mohamed S. Mostafa; Suleiman A. Althawab; Basim M. Alohali; Hadeer Lotfy Abu-Taha; Ammar Al-Farga; Ahmed Elmahdy
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Exploring the gastronomic and functional potential of sycamore fig (Ficus sycomorus) fruit powder in bio-fermented camel–corn milkNARA Subscribed
International Journal of Gastronomy and Food Science · 2026 · Vol. 43 · Elsevier
Tawfiq Alsulami; Wael F. Elkot; Hesham A. Ismail; Mohamed S. Mostafa; Said Elshahat Abdallah; Hadeer Lotfy Abu-Taha; Suleiman A. Althawab; Basim M. Alohali; Ammar Al-Farga; Ahmed Elmahdy
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Innovative Green Synthesis of Biochar from Seaweed Caulerpa lentillifera for Domestic Wastewater TreatmentNARA Subscribed
International Journal of Environmental Research · 2026 · Vol. 20 · Issue 1 · Springer
Reham Gamal; Hadeer Mohammed; Hadeer Taha; Nader Saad Elsayed; Ola Kh. Shalaby; Khaled Elsayed
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Effect of using kiwi fruit and heart of date palm slurries as a novel acceleration ripening enzyme source on the physicochemical, textural, and sensorial properties of Ras cheeseNARA Subscribed
Food Chemistry · 2025 · Vol. 493 · Elsevier
Wael F. Elkot; Tawfiq Alsulami; Rafik A.M. Khalil; Ahmed Elmahdy; Suleiman A. Althawab; Basim M. Alohali; Ammar Al-Farga; Hadeer Lotfy Abu-Taha; Hesham A. Ismail
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Assessment of using sweet lupine flour as a rich source of carbohydrates and proteins on the biological and quality characteristics of low-fat ice creamNARA Subscribed
Food Chemistry · 2025 · Vol. 485 · Elsevier
Rafik A.M. Khalil; Tawfiq Alsulami; Ammar Al-Farga; Hadeer Lotfy Abu-Taha; Wael F. Elkot
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