Fatma Shafik Abd El-Aleem

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

Rasha Saad, H. Fadel, Fatma Shafik Abd El-Aleem, 2021, Journal of Food Science and Technology.

Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves

M. Mahmoud, M. Asker, Rasha Saad, 2023, Applied Food Research.