Sami A. Althwab

Advances in grain sorghum and its co-products as a human health promoting dietary system

Sami A. Althwab, Timothy P. Carr, Curtis L. Weller et al. · Food Research International · 2015 · 105 citations

Food Chemistry, Nutrition, Engineering +9

Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress in Rats

Maryam M. Al-Qabba, Maha afy El-Mowafy, Sami A. Althwab et al. · Nutrients · 2020 · 84 citations · Full text

Polyacylated anthocyanins constructively network with catalytic dyad residues of 3CLpro of 2019-nCoV than monomeric anthocyanins: A structural-relationship activity study with 10 anthocyanins using in-silico approaches

Ibrahim Khalifa, Asad Nawaz, Remah Sobhy et al. · Journal of Molecular Graphics and Modelling · 2020 · 38 citations · Full text

Combinatorial Chemistry, Catalytic Dyad Residues, Monomeric Anthocyanins +9

Effect of migratory locust (<i>Locusta migratoria</i>) powder incorporation on nutritional and sensorial properties of wheat flour bread

Sami A. Althwab, Raghad M. Alhomaid, Rehab F. M. Ali et al. · British Food Journal · 2021 · 36 citations

Food Chemistry, Nutrition, Lm Powder +14

Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars

Hani A. Alfheeaid, Hassan Barakat, Sami A. Althwab et al. · Foods · 2023 · 23 citations · Full text