Hussein M. Ali

Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds

Eslam S. A. Bendary, R. R. Francis, Hussein M. Ali et al. · Annals of Agricultural Sciences · 2013 · 544 citations · Full text

Engineering, Food Bioactive Compound, Biochemistry +15

Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products

Hussein M. Ali, A.M. El-Gizawy, R. El-Bassiouny et al. · Journal of Food Science and Technology · 2014 · 144 citations · Full text

Food Chemistry, Ascorbic Acid, Biochemistry +8

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

Hussein M. Ali, A.M. El-Gizawy, R. El-Bassiouny et al. · Food Chemistry · 2015 · 141 citations

Food Chemistry, Browning Products, Biosynthesis +10

Antiradical and reductant activities of anthocyanidins and anthocyanins, structure–activity relationship and synthesis

Hussein M. Ali, Wafaa Almagribi, Mona N. Al-Rashidi · Food Chemistry · 2015 · 136 citations

Structure–activity Relationship, Biochemistry, Phytochemistry +5

Structural features, kinetics and SAR study of radical scavenging and antioxidant activities of phenolic and anilinic compounds

Hussein M. Ali, ahmed abo-shady, Hany A. Sharaf Eldeen et al. · Chemistry Central Journal · 2013 · 106 citations · Full text