Sam Al‐Dalali - Concepedia

Author

Sam Al‐Dalali

Beijing Technology and Business University ORCID

Also Known As

S. Al-Dalali, Sam Al Dalali, Sam Al-Dalali, Sam Aldalali, Sam Al‐Dalali, Sam S. Al-Dalali

Publications

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University Ibb University Hefei University of Technology Clemson University Sana'a University

About

Sam Al‐Dalali is an author at Beijing Technology and Business University specializing in health sciences, biochemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	16	684
2	Engineering	10	10	276
3	Medicine	7	7	185
4	Natural Sciences	3	3	53
5	Education	1	1	65

Sam Al‐Dalali

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat Sam Al‐Dalali, Cong Li, Baocai Xu Food Chemistry Frozen StorageBiochemistryFood AnalysisLipid OxidationFlavor Profile	2021	229
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose Cong Li, Sam Al‐Dalali, Zhouping Wang, Food Chemistry Water-boiled Salted DuckFlavoromicsChemical CompositionVolatile Flavor CompoundsFood Analysis	2022	172
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation Sam Al‐Dalali, Cong Li, Baocai Xu Food Chemistry Volatile AldehydesMeat ScienceMeat QualityFrozen StorageRoasted Beef Meat	2022	127
Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin Abid Sarwar, Tariq Aziz, Sam Al‐Dalali, Foods	2019	85
Influence of curing on the metabolite profile of water-boiled salted duck Cong Li, Sam Al‐Dalali, Hui Zhou, Food Chemistry Animal PhysiologyWater-boiled Salted DuckEngineeringAnimal NutritionAnimal Science	2022	65
Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics Cong Li, Sam Al‐Dalali, Hui Zhou, Food Research International Lipid AnalysisShotgun LipidomicsPhospholipid MoleculesFood ProcessingLipid Chemistry	2021	46
Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O Sam Al‐Dalali, Fuping Zheng, Baoguo Sun, LWT Food ChemistryFood FermentationVolatile Flavor ProfilesFood AnalysisChinese Vinegar	2020	44
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis Sam Al‐Dalali, Cong Li, Baocai Xu Journal of Food Biochemistry	2021	44
Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin Abid Sarwar, Tariq Aziz, Sam Al‐Dalali, LWT ProbioticFood FermentationSynbiotic Ice CreamBiotechnologyFood Microbiology	2021	42
Comparison of Aroma Profiles of Traditional and Modern Zhenjiang Aromatic Vinegars and Their Changes During the Vinegar Aging by SPME-GC-MS and GC-O Sam Al‐Dalali, Fuping Zheng, Baoguo Sun, Food Analytical Methods Vinegar AgingAroma ProfilesTheir ChangesFlavoromics	2018	40

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