Wedad Q. AL‐Bukhaiti

Author

Sana'a University

Also Known As

Wedad Q. AL-Bukhaiti, Wedad Q. AL‐Bukhaiti, Wedad Q. Al-Bukhaiti

Publications

440

Citations

H-Index

Concepts

All Affiliations

Sana'a University Jiangnan University State Key Laboratory of Food Science and Technology Arish University China National Botanical Garden

About

Wedad Q. AL‐Bukhaiti is an author at Sana'a University specializing in biomolecular engineering, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	2	2	264
2	Biomolecular Engineering	2	2	264
3	Engineering	1	1	250
4	Health Sciences	1	1	10
5	Natural Sciences	1	1	14

Wedad Q. AL‐Bukhaiti

Publications

414

Citations

H-Index

Page 1

	Year	Citations
Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme Anwar Noman, Yanshun Xu, Wedad Q. AL‐Bukhaiti, Process Biochemistry Food ChemistryPapain EnzymeEngineeringBiotransformationBiochemistry	2018	250
Influence of Degree of Hydrolysis on Chemical Composition, Functional Properties, and Antioxidant Activities of Chinese Sturgeon (<i>Acipenser sinensis</i>) Hydrolysates Obtained by Using Alcalase 2.4L Anwar Noman, Qixing Jiang, Yanshun Xu, Journal of Aquatic Food Product Technology	2019	46
Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes Anwar Noman, Abdelmoneim H. Ali, Wedad Q. AL‐Bukhaiti, Journal of Food Science	2020	37
Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon ( <i>Acipenser sinensis</i> ) Anwar Noman, Qixing Jiang, Yanshun Xu, Journal of Food Biochemistry	2020	33
Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases Wedad Q. AL‐Bukhaiti, Sam Al‐Dalali, Anwar Noman, Foods	2022	14
Identification and in vitro Characterization of Novel Antidiabetic Peptides Released Enzymatically from Peanut Protein Wedad Q. AL‐Bukhaiti, Sam Al‐Dalali, Hanxiang Li, Plant Foods for Human Nutrition Novel Antidiabetic PeptidesVitro CharacterizationBiochemistryNatural SciencesPeptide Library	2023	14
Profiling of phenolic compounds and antioxidant activities of Cissus rotundifolia (Forssk.) as influenced by ultrasonic-assisted extraction conditions Wedad Q. AL‐Bukhaiti, Anwar Noman, Amer Ali Mahdi, Journal of Food Measurement & Characterization	2018	10
Proximate composition, nutritional evaluation and functional properties of a promising food: Arabian wax Cissus (Cissus rotundifolia Forssk) leaves Wedad Q. AL‐Bukhaiti, Anwar Noman, Amer Ali Mahdi, Journal of Food Science and Technology Food ChemistryNutritionProximate CompositionFood FunctionArabian Wax Cissus	2019	10

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