Assoc. Prof. Hassan Barakat
Assoc. Prof. Hassan Barakat
Benha University and Qassim University
Verified email at - Homepage
TitleCited byYear
Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food Packaging and Shelf Life 9, 10-19, 2016
Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars
H Barakat, S Rohn
journal of functional foods 11, 407-416, 2014
Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes
H Barakat, HAS El-Garhy, MMA Moustafa
Applied microbiology and biotechnology 98 (23), 9805-9816, 2014
The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley
H Barakat, A Spielvogel, M Hassan, A El-Desouky, H El-Mansy, F Rath, ...
Applied microbiology and biotechnology 87 (2), 617-624, 2010
Physico-chemical, organolyptical and microbiological characteristics of substituted cupcake by potato processing residues
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food and Nutrition Sciences 6 (01), 83, 2015
Composition, antioxidant, antibacterial activities and mode of action of clove (Syzygium aromaticum L.) buds essential oil
H Barakat
British Journal of Applied Science & Technology 4 (13), 1934, 2014
Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions in Egypt
H Barakat, GA Ghazal
Food and Nutrition Sciences 7 (06), 472, 2016
Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Information Processing in Agriculture 4 (1), 90-99, 2017
Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food bioscience 13, 69-75, 2016
Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques
H Barakat, V Reim, S Rohn
Food Research International 76, 142-149, 2015
Chemical, nutritional and organoleptical characteristics of orange-based formulated low-calorie jams
RM Abolila, H Barakat, HA El-Tanahy, HA El-Mansy
Food and Nutrition Sciences 6 (13), 1229, 2015
Influencing of guava processing residues incorporation on cupcake characterization
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
J Nutr Food Sci 6 (513), 2, 2016
Chemical, nutritional, rheological, and organoleptical characterizations of stirred pumpkin-yoghurt
H Barakat, MFY Hassan
Food and Nutrition Sciences 8 (07), 746, 2017
Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)
I Khalifa, H Barakat, HA El‐Mansy, SA Soliman
Journal of Food Quality 39 (5), 504-515, 2016
Chemical Composition, Antibacterial and Antioxidant Activities of Thyme Essential Oil (Thymus vulgaris)
HS Aljabeili, H Barakat, HA Abdel-Rahman
Food and Nutrition Sciences 9 (05), 433, 2018
Characterization and evaluation of kohlrabi (Brassica oleracea L. gongylodes) and kohlrabibased ovo-vegetarian diets as new food recipes
H Barakat
Egyptian Journal of Food Science 41, 36-60, 2013
Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener
H Barakat, A Al-Furaydi, A Al-Harbi, A Al-Shedookhi
Food and Nutrition Sciences 8, 126-140, 2017
Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity
I Khalifa, H Barakat, AS El-Mansy, H. A. Soliman
Journal of Food Chemistry & Nanotechnology 2 (4), 170-177, 2016
Effect of frying-cooking on nutritional and bioactive compounds of innovative ovo-vegetarian diets
H Barakat
Food and Nutrition Sciences 2014, 2014
Bio-Control of Alternaria alternata during Banana Storage by Purified AFP Using Isoelectric Focusing Technique
H Barakat
Food and Nutrition Sciences 2014, 2014
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