| Fermentation affects the antioxidant activity of Plant-Based food material through the release and production of bioactive components Yan-Sheng Zhao, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, ... Antioxidants 10 (12), 2004, 2021 | 97 | 2021 |
| Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1 Yansheng Zhao, Chao Wu, Ying Zhu, Chenguang Zhou, Zhiyu Xiong, ... Food Research International 139, 109808, 2021 | 28 | 2021 |
| Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum AS Eweys, YS Zhao, OM Darwesh Biotechnology Reports 36, e00768, 2022 | 26 | 2022 |
| Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities OM Darwesh, AS Eweys, YS Zhao, IA Matter Bioresources and Bioprocessing 10 (1), 12, 2023 | 7 | 2023 |
| Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum. Biotechnology Reports, 36, e00768 AS Eweys, YS Zhao, OM Darwesh | 6 | 2022 |
| Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability AR Al-Hilphy, AB Altemimi, ZT Alkanan, AS Eweys, I Haoujar, F Cacciola, ... Basrah Journal of Agricultural Sciences 36 (1), 214-237, 2023 | 2 | 2023 |
| Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid Y Zhao, M Xiao, AS Eweys, J Bai, OM Darwesh, X Xiao Plant Foods for Human Nutrition 78 (4), 683-690, 2023 | | 2023 |
