Hussein G. Daood - Concepedia

Author

Hussein G. Daood

Magyar Agrár- és Élettudományi Egyetem ORCID

Also Known As

H -Daood, H. Daood, H. G. Daood, H.G Daood, H.G. Daood, Hussein G. Daood, Hussein Daood, Hussein G Daood, Hussein G. DAOOD, Hussein G. Daood

121

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Magyar Agrár- és Élettudományi Egyetem Central Environmental and Food Science Research Institute University of Pannonia Veszprémi Érseki Hittudományi Fõiskola Semmelweis University

About

Hussein G. Daood is an author at Magyar Agrár- és Élettudományi Egyetem specializing in food chemistry, botany, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	19	895
2	Health Sciences	14	14	753
3	Medicine	8	8	427
4	Public Health	8	8	346
5	Natural Sciences	4	4	196

Hussein G. Daood

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Change in Carotenoids and Antioxidant Vitamins in Tomato as a Function of Varietal and Technological Factors Abdulnabi A. Abushita, Hussein G. Daood, P. Á. Biacs Journal of Agricultural and Food Chemistry	2000	452
Determination of antioxidant vitamins in tomatoes Abdulnabi A. Abushita, Emhemed A. Hebshi, Hussein G. Daood, Food Chemistry Food ChemistryNutritionAntioxidant VitaminsToxicologyPhytochemical	1997	287
Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors F. Márkus, Hussein G. Daood, J. Kapitány, Journal of Agricultural and Food Chemistry	1998	231
Supercritical carbon dioxide extraction of carotenoids, tocopherols and sitosterols from industrial tomato by-products Erika Vági, Béla Simándi, K.P. Vásárhelyiné, The Journal of Supercritical Fluids Food ChemistryIndustrial Tomato By-productsCarotenoidHealth SciencesSupercritical Fluid Chromatography	2006	190
Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors Hussein G. Daood, Michal Vinkler, F. Márkus, Food Chemistry Food ChemistryNutritionVarietal FactorsAntioxidant Vitamin ContentPolyphenolics	1996	156
Extraction of coriander seed oil by CO2 and propane at super- and subcritical conditions V. Illés, Hussein G. Daood, S Perneczki, The Journal of Supercritical Fluids EngineeringSupercritical Fluid ChromatographyPetroleum ProductionHeavy Oil RecoverySubcritical Conditions	2000	147
Extraction of cardamom oil by supercritical carbon dioxide and sub-critical propane Samer Hamdan, Hussein G. Daood, M. Tóth-Márkus, The Journal of Supercritical Fluids Solvent ExtractionEngineeringSupercritical Fluid ChromatographyCardamom OilSupercritical Carbon Dioxide	2007	120
Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype M H Gnayfeed, Hussein G. Daood, P A Biacs, Journal of the Science of Food and Agriculture NutritionBotanyFood AnalysisAgricultural EconomicsRipening	2001	116
Studies on the carotenoid pigments of paprika (Capsicum annuum L.var Sz-20) P. Á. Biacs, Hussein G. Daood, Anna Cs. Pavisa, Journal of Agricultural and Food Chemistry Plant PhysiologyEngineeringBotanyAltmetric Attention ScoreL.var Sz-20	1989	112
Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane Hussein G. Daood, V. Illés, M. H. Gnayfeed, The Journal of Supercritical Fluids Solvent ExtractionSupercritical Fluid ChromatographyPungent Spice PaprikaSupercritical Carbon DioxideSupercritical Flow	2002	105

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