Inteaz Alli - Concepedia

Author

Inteaz Alli

McGill University

Also Known As

Alli, I. Owomide, I ALLI, I Alli, I. ALLI, I. Alli, Ibidapo Oluwasayope Alli, Inteaz Alli, Inteaz Alli ., Inteaz. Alli

171

Publications

Citations

H-Index

125

Concepts

All Affiliations

McGill University Jordan University of Science and Technology Biotechnology Research Institute

About

Inteaz Alli is an author at McGill University specializing in engineering, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	24	39	1.5K
2	Health Sciences	19	24	1.1K
3	Medicine	16	19	806
4	Natural Sciences	16	21	945
5	Education	3	3	118

Inteaz Alli

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
Potato protein isolates: Recovery and characterization of their properties Amanda Waglay, Salwa Karboune, Inteaz Alli Food Chemistry BiochemistryBioanalysisBiotechnologyPotato Protein IsolatesAlternative Protein Source	2013	159
Optimisation, characterisation and quantification of phenolic compounds in olive cake Muhammad H. Alu’datt, Inteaz Alli, Khalil Ereifej, Food Chemistry Food ChemistryPolyphenolicsOlive CakeFood AnalysisFood Quality	2010	152
Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study Joyce I. Boye, Inteaz Alli Food Research International Differential Scanning CalorimetryThermal DenaturationThermal ProcessingCalorimetric MethodThermodynamics	2000	147
Interactions Involved in the Gelation of Bovine Serum Albumin Joyce I. Boye, Inteaz Alli, Ashraf A. Ismail Journal of Agricultural and Food Chemistry Protein ChemistryFood ColloidEngineeringBiochemistryMaximum Thermal Stability	1996	141
Effects of physicochemical factors on the secondary structure of β-lactoglobulin Joyce I. Boye, Ashraf A. Ismail, Inteaz Alli Journal of Dairy Research	1996	130
Factors affecting molecular characteristics of whey protein gelation Joyce I. Boye, Inteaz Alli, Ashraf A. Ismail, International Dairy Journal Protein ChemistryBiochemistryProtein FoldingNatural SciencesBiotechnology	1995	125
Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Food Chemistry Food ChemistryPhenolic CompoundsFood Bioactive CompoundWine PerceptionPhytochemistry	2013	123
Reactivities of <scp>d</scp>-glucose and <scp>d</scp>-fructose during Glycation of Bovine Serum Albumin Faustinus K. Yeboah, Inteaz Alli, Varoujan A. Yaylayan Journal of Agricultural and Food Chemistry Protein GlycosylationGlycosylationBiochemistryNatural SciencesFood Analysis	1999	121
Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry Jasim Ahmed, Hosahalli S. Ramaswamy, Anwer Ayad, Journal of Cereal Science High-pressure TreatmentEngineeringMechanical EngineeringStructural ChangesRheology	2007	115
Effects of legumes on soil physical quality in a maize crop Md. Abdul Latif, G. R. Mehuys, A. F. MacKenzie, Plant and Soil Plant-soil RelationshipSustainable AgricultureAgricultural EconomicsCrop ProtectionSoil Physical Quality	1992	103

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