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Abdulkarim S Almutairi
Abdulkarim S Almutairi
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine
在 qu.edu.sa 的电子邮件经过验证
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Targeting SARS-CoV-2 main protease by teicoplanin: A mechanistic insight by docking, MM/GBSA and molecular dynamics simulation
F Azam, EEM Eid, A Almutairi
Journal of Molecular Structure 1246, 131124, 2021
312021
Amygdalin: a review on its characteristics, antioxidant potential, gastrointestinal microbiota intervention, anticancer therapeutic and mechanisms, toxicity, and encapsulation
H Barakat, T Aljutaily, MS Almujaydil, RM Algheshairy, RM Alhomaid, ...
Biomolecules 12 (10), 1514, 2022
282022
Exposure to Bisphenol A substitutes, Bisphenol S and Bisphenol F, and its association with developing obesity and diabetes mellitus: a narrative review
HF Alharbi, R Algonaiman, R Alduwayghiri, T Aljutaily, RM Algheshairy, ...
International Journal of Environmental Research and Public Health 19 (23), 15918, 2022
272022
Phenolics and Volatile Compounds of Fennel (Foeniculum vulgare) Seeds and Their Sprouts Prevent Oxidative DNA Damage and Ameliorates CCl4-Induced …
H Barakat, IA Alkabeer, T Aljutaily, MS Almujaydil, RM Algheshairy, ...
Antioxidants 11 (12), 2318, 2022
202022
Effects of Prenatal Exposure to Bisphenol A Substitutes, Bisphenol S and Bisphenol F, on Offspring’s Health: Evidence from Epidemiological and Experimental Studies
R Algonaiman, AS Almutairi, MM Al Zhrani, H Barakat
Biomolecules 13 (11), 1616, 2023
32023
Antioxidative potential and ameliorative effects of green lentil (Lens culinaris M.) sprouts against CCl4-induced oxidative stress in rats
H Barakat, SI Alshimali, AS Almutairi, RI Alkhurayji, SM Almutiri, T Aljutaily, ...
Frontiers in Nutrition 9, 1029793, 2022
22022
Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (Chenopodium quinoa)
H Barakat, MM Al-Qabba, R Algonaiman, KS Radhi, AS Almutairi, ...
Molecules 29 (2), 404, 2024
12024
The organoleptic and nutritional characteristics of innovative high-fiber khalas date-based bar
H Barakat, ASM Almutairi
Italian Journal of Food Science 36 (2), 13-29, 2024
2024
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