Said Ajlouni

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet

Y Xiong, M Kamboj, S Ajlouni, Z Fang

Journal article  |  2021  |  Food Control

Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review

Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni

Journal article  |  2020  |  Comprehensive Reviews in Food Science and Food Safety

Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to m..

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability ..

Encapsulation increases thein vitrobioaccessibility of probiotics in yoghurt

Said Ajlouni, Chaminda Senaka Ranadheera, Ee Ling Chua

Journal article  |  2020  |  International Journal of Dairy Technology

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

Manwinder Kaur Sidhu, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, Chaminda Senaka Ranadheera

Journal article  |  2020  |  Foods

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification ..

High temperature effects on strawberry fruit quality and antioxidant contents

BLHN Balasooriya, K Dassanayake, S Ajlouni

Journal article  |  2020  |  Acta Horticulturae

Biomarkers associated with quality and safety of fresh-cut produce

Aniket Satish More, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, Said Ajlouni

Journal article  |  2020  |  Food Bioscience

Bioaccessibility of micronutrients in fresh and frozen strawberry fruits grown under elevated carbon dioxide and temperature.

Himali Balasooriya, Kithsiri Dasanayake, Said Ajlouni

Journal article  |  2020  |  Food Chemistry

Strawberry cultivar "San Andreas" was grown under ambient (400 ppm CO2, 25 °C) and elevated (950 ppm CO2, 30 °C) growth conditions..

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Hongyi Sun, Haoxin Wang, Pangzhen Zhang, Said Ajlouni, Zhongxiang Fang

Journal article  |  2020  |  Cereal Chemistry

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

Fengzhi Lyu, Selma F Luiz, Denise Rosane Perdomo Azeredo, Adriano G Cruz, Said Ajlouni, Chaminda Senaka Ranadheera

Journal article  |  2020  |  Processes

Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimat..