Shayma Thyab Gddoa Al‐Sahlany

Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae

Shayma Thyab Gddoa Al‐Sahlany, Ammar B. Altemimi, Alaa Jabbar Abd Al‐Manhel et al. · Foods · 2020 · 67 citations · Full text

Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time

Shayma Thyab Gddoa Al‐Sahlany, Alaa Mohammed Salih Al-musafer · Journal of the Saudi Society of Agricultural Sciences · 2018 · 37 citations · Full text

Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo

Shayma Thyab Gddoa Al‐Sahlany, Wafaa H. Khassaf, Alaa Kareem Niamah et al. · Journal of the Saudi Society of Agricultural Sciences · 2022 · 30 citations · Full text

Nutrition, Shelf Life, Food Analysis +18

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Shayma Thyab Gddoa Al‐Sahlany, Alaa Kareem Niamah · Nutrition & Food Science · 2022 · 29 citations

Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles

Alaa Kareem Niamah, Dhia F. Al‐Fekaiki, Shayma Thyab Gddoa Al‐Sahlany et al. · Journal of Food Measurement & Characterization · 2023 · 25 citations

Probiotic, Food Fermentation, Probiotics +4