Abdullahi H. El Tinay

Author

Also Known As

A H EL TINAY, A. El Tinay, A. H. EL TINAY, A. H. El TINAY, A. H. El Tinay, A.A. Abdalla, A.H EL Tinay, A.H El Tinay, A.H. EL Tinay, A.H. El Tinay

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

University of Khartoum Ahfad University for Women Central Food Technological Research Institute National Centre for Research

About

Abdullahi H. El Tinay is an author at University of Khartoum specializing in nutrition, in vitro fermentation, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	21	1K
2	Health Sciences	16	20	1K
3	Medicine	3	3	72
4	Natural Sciences	3	3	426
5	Business	1	1	18

Abdullahi H. El Tinay

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration Elza Khalid, Elfadıl E. Babiker, Abdullahi H. El Tinay Food Chemistry Food ChemistryFunctional PropertiesEngineeringBiochemistryNatural Sciences	2003	177
Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet Mardia E El Hag, Abdullahi H. El Tinay, Nabila E. Yousif Food Chemistry In Vitro FermentationPearl MilletTotal PolyphenolsFood AnalysisBiotechnology	2002	176
Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate Nazar A. El Nasri, Abdullahi H. El Tinay Food Chemistry PhytoalexinFunctional PropertiesBioorganic ChemistryBiochemistryNatural Sciences	2006	176
Effect of fermentation on the in vitro protein digestibility of pearl millet Maha A. M. Ali, Abdullahi H. El Tinay, Abdelwahab H. Abdalla Food Chemistry Food FermentationIn Vitro FermentationPearl MilletBiotechnologyVitro Protein Digestibility	2002	124
Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars Hagir B. ElMaki, Elfadıl E. Babiker, Abdullahi H. El Tinay Food Chemistry Food ChemistryEngineeringBotanySorghum CultivarsChemical Composition	1999	122
Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet Selma H.A. Elyas, Abdullahi H. El Tinay, Nabila E. Yousif, Food Chemistry NutritionFood FermentationIn Vitro FermentationPearl MilletNutritive Value	2002	121
Changes in chemical composition of guava fruits during development and ripening Rashida E. El Bulk, Elfadıl E. Babiker, Abdullahi H. El Tinay Food Chemistry EngineeringBotanyChemical CompositionAgricultural EconomicsFruit Science	1997	116
Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking Hagir B. ElMaki, Samia M. AbdelRahaman, Wisal H. Idris, Food Chemistry Food ChemistryNutritionAgricultural ChemistryNutrient BioavailabilityEngineering	2005	103
Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour Elhadi A. I. Elkhalil, Abdullahi H. El Tinay, Elsiddig A. E. Elsheikh Food Chemistry Food ChemistryNutritionIn Vitro FermentationFood AnalysisBiotechnology	2001	86
Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars Wedad Wedad, H. Abdelhalee, Abdullahi H. El Tinay, Pakistan Journal of Nutrition NutritionAgricultural ChemistryIn Vitro FermentationTanninSorghum Cultivars	2008	81

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