| Physicochemical and functional properties of quinoa protein isolate SA Elsohaimy, TM Refaay, MAM Zaytoun Annals of Agricultural Sciences 60 (2), 297-305, 2015 | 290 | 2015 |
| Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms T Mehany, I Khalifa, H Barakat, SA Althwab, YM Alharbi, S El-Sohaimy Food Bioscience 40, 100891, 2021 | 92 | 2021 |
| Nutritional, physicochemical, and sensorial evaluation of flat bread supplemented with quinoa flour SA El-Sohaimy, MG Shehata, T Mehany, MA Zeitoun International journal of food science 2019 (1), 4686727, 2019 | 77 | 2019 |
| A review of recent innovative strategies for controlling mycotoxins in foods GM Hamad, T Mehany, J Simal-Gandara, S Abou-Alella, OJ Esua, ... Food Control 144, 109350, 2023 | 76 | 2023 |
| The disposition of bioactive compounds from fruit waste, their extraction, and analysis using novel technologies: A review A Ali, S Riaz, A Sameen, N Naumovski, MW Iqbal, A Rehman, T Mehany, ... Processes 10 (10), 2014, 2022 | 42 | 2022 |
| Compositional analysis and functional characteristics of quinoa flour SA El Sohaimy, SE Mohamed, MG Shehata, T Mehany, MA Zaitoun | 41 | 2018 |
| Sonoprocessing: mechanisms and recent applications of power ultrasound in food A Taha, T Mehany, R Pandiselvam, S Anusha Siddiqui, NA Mir, MA Malik, ... Critical reviews in food science and nutrition 64 (17), 6016-6054, 2024 | 39 | 2024 |
| Cultured meat: Processing, packaging, shelf life, and consumer acceptance SA Siddiqui, NA Bahmid, I Karim, T Mehany, AA Gvozdenko, AV Blinov, ... LWT 172, 114192, 2022 | 27 | 2022 |
| Use of food carbohydrates towards the innovation of plant-based meat analogs M Huang, T Mehany, W Xie, X Liu, S Guo, X Peng Trends in Food Science & Technology 129, 155-163, 2022 | 26 | 2022 |
| Development and characterization of functional pan bread supplemented with quinoa flour S El‐Sohaimy A, M Shehata G, TA Djapparovec, T Mehany, M Zeitoun A, ... Journal of Food Processing and Preservation 45 (2), e15180, 2021 | 25 | 2021 |
| Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents G Hamad, RA Ombarak, M Eskander, T Mehany, FR Anees, ... Lwt 163, 113603, 2022 | 22 | 2022 |
| Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs T Mehany, SA Siddiqui, B Olawoye, O Olabisi Popoola, A Hassoun, ... Critical Reviews in Food Science and Nutrition 64 (20), 7237–7267, 2023 | 17 | 2023 |
| Exogenous application of melatonin and methyl jasmonate as a pre-harvest treatment enhances growth of barhi date palm trees, prolongs storability, and maintains quality of … WME Fekry, YM Rashad, IA Alaraidh, T Mehany Plants 11 (1), 96, 2021 | 15 | 2021 |
| Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains GM Hamad, SA Omar, AGM Mostafa, I Cacciotti, SM Saleh, MG Allam, ... Food Research International 161, 111793, 2022 | 13 | 2022 |
| Release of encapsulated bioactive compounds from active packaging/coating materials and its modeling: a systematic review SA Siddiqui, S Singh, NA Bahmid, T Mehany, DJH Shyu, E Assadpour, ... Colloids and Interfaces 7 (2), 25, 2023 | 12 | 2023 |
| Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts G Hamad, A Amer, G Kirrella, T Mehany, RA Elfayoumy, R Elsabagh, ... Foods 12 (1), 20, 2022 | 10 | 2022 |
| Tea polyphenols: extraction techniques and its potency as a nutraceutical H Shaukat, A Ali, Y Zhang, A Ahmad, S Riaz, A Khan, T Mehany, H Qin Frontiers in Sustainable Food Systems 7, 1175893, 2023 | 9 | 2023 |
| Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate GM Hamad, A Amer, B El-Nogoumy, M Ibrahim, S Hassan, SA Siddiqui, ... Toxins 15 (1), 21, 2022 | 9 | 2022 |
| Taro leaves extract and probiotic lactic acid bacteria: A synergistic approach to improve antioxidant capacity and bioaccessibility in fermented milk beverages MG Shehata, NM Abd El-Aziz, T Mehany, J Simal-Gandara LWT 187, 115280, 2023 | 6 | 2023 |
| Plant-based Milk–thoughts of researchers and industries on what should be called as milk SA Siddiqui, T Mehany, H Schulte, R Pandiselvam, AA Nagdalian, ... Food Reviews International, 1-28, 2023 | 6 | 2023 |
