Shereen N. Lotfy - Concepedia

Author

Shereen N. Lotfy

National Research Centre ORCID

Also Known As

S. N. Lotfy, Shereen Lotfy, Shereen N. Lotfy, Shereen Nazeh Lotfy

Publications

490

Citations

H-Index

Concepts

All Affiliations

National Research Centre Jouf University Cairo University

About

Shereen N. Lotfy is an author at National Research Centre specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	361
2	Engineering	3	3	157
3	Biochemistry	3	3	143
4	Medicine	2	2	35
5	Biomolecular Engineering	2	2	122

Shereen N. Lotfy

Publications

439

Citations

H-Index

Page 1

	Year	Citations
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, Electronic Journal of Biotechnology Food ChemistryInduction PeriodFood FermentationIn Vitro FermentationFlavoromics	2014	91
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, Food Chemistry Food ChemistryOther PrecursorsBiomanufacturingMushroom ProteinsEngineering	2015	80
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, Journal of Advanced Research	2018	52
Cocoa substitute: Evaluation of sensory qualities and flavour stability Hoda H. M. Fadel, Magda A. Abdel Mageed, Abdel Kader M. E. Abdel Samad, European Food Research and Technology Food ChemistryFood AnalysisSensory ScienceSensometricsCocoa Substitute	2006	50
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, LWT EngineeringBiochemistryFood AnalysisBiochemical EngineeringBiotechnology	2021	42
Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils Hoda H. M. Fadel, Ahmed H. El‐Ghorab, Ahmed Hussein, Arabian Journal of Chemistry EngineeringFlavoromicsChemical CompositionSodium AlginatePolyphenolics	2020	35
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots Hoda H. M. Fadel, Magda A. Abdel Mageed, Shereen N. Lotfy Amino Acids Wheat GermFood TechnologyFlavour StabilityFood EngineeringFood Processing	2006	28
Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil Ahmed Hussein, Mohie M. Kamil, Shereen N. Lotfy, American Journal of Food Technology	2017	26
Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup Fatma Shafik Abd El-Aleem, Shereen N. Lotfy, Khaled F. El‐Massry, International Journal of Food Properties Real Beef SoupFood AnalysisMeat QualityFood ChemistryFood Authentication	2017	21
Flavour Quality and Stability of an Encapsulated Meat-Like Process Flavouring Prepared from Soybean Based Acid Hydrolyzed Protein Hoda H. M. Fadel, A. Samad, Mohamed I. Kobeasy, International Journal of Food Processing Technology NutritionFlavoromicsFood AnalysisProcess FlavourMeat Quality	2015	14

Page 1