| 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 | 407 | 2021 |
| Metmyoglobin reducing activity AED Bekhit, C Faustman Meat science 71 (3), 407-439, 2005 | 401 | 2005 |
| Keratin: dissolution, extraction and biomedical application A Shavandi, TH Silva, AA Bekhit, AEDA Bekhit Biomaterials science 5 (9), 1699-1735, 2017 | 399 | 2017 |
| 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 | 391 | 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 | 328 | 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 | 273 | 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 | 265 | 2014 |
| 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 | 256 | 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 | 252 | 2013 |
| 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 | 234 | 2017 |
| 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 | 232 | 2012 |
| 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 | 212 | 2003 |
| 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 | 206 | 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 | 202 | 2018 |
| 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 | 183 | 2012 |
| 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 | 179 | 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 | 175 | 2018 |
| 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 | 171 | 2019 |
| 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 | 169 | 2015 |
| Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health MK Ahmmed, F Ahmmed, H Tian, A Carne, AED Bekhit Comprehensive Reviews in Food Science and Food Safety 19 (1), 64-123, 2020 | 165 | 2020 |
Alan CarneAdresse e-mail validée de otago.ac.nz
