Shereen N. Lotfy

Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse

Hoda H. M. Fadel, Manal G. Mahmoud, Mohsen S. Asker et al. · Electronic Journal of Biotechnology · 2014 · 91 citations · Full text

Food Chemistry, Induction Period, Food Fermentation +9

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

Shereen N. Lotfy, Hoda H. M. Fadel, Ahmed H. El‐Ghorab et al. · Food Chemistry · 2015 · 80 citations

Food Chemistry, Other Precursors, Biomanufacturing +15

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

Hoda H. M. Fadel, Shereen N. Lotfy, Mohsen S. Asker et al. · Journal of Advanced Research · 2018 · 52 citations · Full text

Cocoa substitute: Evaluation of sensory qualities and flavour stability

Hoda H. M. Fadel, Magda A. Abdel Mageed, Abdel Kader M. E. Abdel Samad et al. · European Food Research and Technology · 2006 · 50 citations

Food Chemistry, Food Analysis, Sensory Science +4

Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system

Shereen N. Lotfy, Rasha Saad, Khaled F. El-Massrey et al. · LWT · 2021 · 42 citations

Engineering, Biochemistry, Food Analysis +9