Characterization of Phenolic Compounds in Wine Lees by Ye Zhijing, Amin Shavandi, Roland Harrison, Alaa El-Din A. Bekhit

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Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by ¹³C Magnetic Resonance Spectroscopy (NMR) by Senni Bunga, Mirja Kaizer Ahmmed, Alan Carne, Alaa El-Din A. Bekhit

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Non-Bovine Milk: Sources and Future Prospects by Alaa El-Din A. Bekhit, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi

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Lactoferrin Isolation and Hydrolysis from Red Deer (<em>Cervus elaphus</em>) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates by Ye Wang, Alaa El-Din A. Bekhit, Susan L. Mason, James D. Morton

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Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts by Zhijing Ye, Jinlin Shi, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit

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Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds by Zhijing Ye, Yunxuan Qin, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit

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The Physicochemical and Functional Properties of Biosurfactants: A Review by Salome Dini, Alaa El-Din A. Bekhit, Shahin Roohinejad, Jim M. Vale, Dominic Agyei

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Role of calpain system in meat tenderness: A review by Z.F. Bhat, James D. Morton, Susan L. Mason, Alaa El-Din A. Bekhit

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Amino Acid Sequences of Lactoferrin from Red Deer (<i>Cervus elaphus</i>) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and Lactoferrampin by Ye Wang, James D. Morton, Alaa EL-Din A. Bekhit, Alan Carne, Susan L. Mason

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Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues by Jordan Taylor, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din A. Bekhit

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<i>Aloe barbadensis</i> Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese by Firdous Kouser, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Alaa El-Din A. Bekhit, Zuhaib F. Bhat

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What do meat scientists think about cultured meat? by Farzana Choudhary, S.A. Khandi, Rana Muhammad Aadil, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat

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Editorial: Global excellence in food chemistry by Alaa El-Din A. Bekhit, Jesus Simal-Gandara, A. M. Abd El-Aty, A. M. Abd El-Aty

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Awareness and acceptance of informed and professional consumers of Jammu and Kashmir about cultured meat by Farzana Choudhary, S.A. Khandi, Abdo Hassoun, Rana Muhammad Aadil, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat

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Understanding crucial factors in cultured meat production: A comprehensive SWOT analysis by Farzana Choudhary, S.A. Khandi, Rana Muhammad Aadil, Abdo Hassoun, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat

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Aloe vera and carrageenan based edible film improves storage stability of ice-cream by Kanika Mahajan, Sunil Kumar, Zuhaib F. Bhat, Maninder Singh, Hina F. Bhat, Muhammad A. Bhatti, Alaa El-Din A. Bekhit

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Marine Fish-Derived Lysophosphatidylcholine: Properties, Extraction, Quantification, and Brain Health Application by Mirja Kaizer Ahmmed, Mayssa Hachem, Fatema Ahmmed, Ali Rashidinejad, Fatih Oz, Adnan A. Bekhit, Alan Carne, Alaa El-Din A. Bekhit

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Ferroptosis Related Immunomodulatory Effect of a Novel Extracellular Polysaccharides from Marine Fungus <i>Aureobasidium melanogenum</i> by Yuqi Lin, Jiajia Yang, Lianxiang Luo, Xiaoyong Zhang, Shengyu Deng, Xiaodan Chen, Yiyang Li, Alaa El-Din A. Bekhit, Baojun Xu, Riming Huang

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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef <i>Semimembranosus</i> Muscle as Affected by Rigor Temperature, Ageing and Display Time by Tanyaradzwa E. Mungure, E. John Birch, Eric N. Ponnampalam, Ian Stewart, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din A. Bekhit

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Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage by Tarig M. A. Said, Elgasim A. Elgasim, Hager H. A. B. Eltilib, Alaa El-Din A. Bekhit, Fahad Y. Al-Juhaimi, Isam A. Mohamed Ahmed

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