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Alaa El-Din A. Bekhit

Alaa El-Din A. Bekhit

D-Index & Metrics

Chemistry

D-Index
66
Citations
14516
World Ranking
7339
National Ranking
13

Overview

Alaa El-Din A. Bekhit is affiliated with the University of Otago in New Zealand. Their research focuses on the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with extensive work in several subfields including Molecular Biology, Food Science, Animal Science and Zoology, Nutrition and Dietetics, and Insect Science.

Their research covers a range of topics, notably Meat and Animal Product Quality, Protein Hydrolysis and Bioactive Peptides, Insect Utilization and Effects, Aquaculture Nutrition and Growth, Microbial Inactivation Methods, Proteins in Food Systems, and Food Composition and Properties.

Bekhit has contributed to the scientific literature with notable publications such as:

  • Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review, 2021, Trends in Food Science & Technology
  • Pulsed electric field: A potential alternative towards a sustainable food processing, 2021, Trends in Food Science & Technology
  • Electrical systems for pulsed electric field applications in the food industry: An engineering perspective, 2020, Trends in Food Science & Technology
  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies, 2021, Meat Science
  • Effect of Dietary Protein and Processing on Gut Microbiota-A Systematic Review, 2022, Nutrients

Alaa El-Din A. Bekhit frequently collaborates with a core group of coauthors including Alan Carne, Zuhaib F. Bhat, James D. Morton, Mirja Kaizer Ahmmed, and Rana Muhammad Aadil.

Their research has been published predominantly in the following scientific venues:

  • Food Chemistry (17 publications)
  • Foods (16 publications)
  • Trends in Food Science & Technology (10 publications)
  • Critical Reviews in Food Science and Nutrition (6 publications)
  • LWT (6 publications)

Best Publications

  • Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

    Alaa El-Din A. Bekhit;Benjamin W.B. Holman;Stephen G. Giteru;Stephen G. Giteru;David L. Hopkins

  • Keratin: dissolution, extraction and biomedical application

    Amin Shavandi;Tiago H. Silva;Adnan A. Bekhit;Alaa El-Din A. Bekhit

  • Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

    Clara S.F. Bah;Alaa El Din A. Bekhit;Alan Carne;Michelle A. Mcconnell

  • Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.

    Alaa El-Din A. Bekhit;David L. Hopkins;Fahri T. Fahri;Eric N. Ponnampalam

  • Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

    Eric N. Ponnampalam;David L. Hopkins;Heather Bruce;Duo Li

  • Halal and kosher slaughter methods and meat quality: a review.

    Mustafa M. Farouk;Hani M. Al-Mazeedi;Azad Behnan Sabow;Alaa El-Din Ahmed Bekhit

  • Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

    Minh Ha;Alaa El-Din A. Bekhit;Alan Carne;David L. Hopkins

  • Flaxseed: Composition, detoxification, utilization, and opportunities

    Alaa El-Din A. Bekhit;Amin Shavandi;Teguh Jodjaja;John Birch

  • Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

    Unknown

  • Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health.

    Mirja Kaizer Ahmmed;Mirja Kaizer Ahmmed;Fatema Ahmmed;Hong Sabrina Tian;Alan Carne

  • Role of calpain system in meat tenderness: A review

    Z.F. Bhat;James D. Morton;Susan L. Mason;Alaa El-Din A. Bekhit

  • Polyphenol uses in biomaterials engineering.

    Amin Shavandi;Alaa El-Din Ahmed Bekhit;Pouya Saeedi;Zohreh Izadifar

  • The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review.

    Ume Roobab;Rana Muhammad Aadil;Ghulam Muhammad Madni;Alaa El-Din Bekhit

  • Synthesis of nano-hydroxyapatite (nHA) from waste mussel shells using a rapid microwave method

    Amin Shavandi;Alaa El-Din A. Bekhit;Azam Ali;Zhifa Sun

  • Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

    Vern Jou Cheng;Alaa El-Din A. Bekhit;Michelle McConnell;Sonya Mros

  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

    Robyn Warner;Tommy L. Wheeler;Minh Ha;Xin Li

  • Current and future prospects for the use of pulsed electric field in the meat industry.

    Zuhaib F Bhat;James D Morton;Susan L Mason;Alaa El-Din A Bekhit

  • Production, application and health effects of banana pulp and peel flour in the food industry.

    Amir Amini Khoozani;John Birch;Alaa El-Din Ahmed Bekhit

  • New heterocyclic hybrids of pyrazole and its bioisosteres: design, synthesis and biological evaluation as dual acting antimalarial-antileishmanial agents.

    Adnan A. Bekhit;Ahmed M.M. Hassan;Heba A. Abd El Razik;Mostafa M.M. El-Miligy

  • Pulsed electric field: A potential alternative towards a sustainable food processing

    Rai Naveed Arshad;Zulkurnain Abdul-Malek;Ume Roobab;Muhammad Abdullah Munir

  • Bioavailability of nutrients from edible insects

    Shikha Ojha;Alaa El-Din Bekhit;Tilman Grune;Oliver K Schlüter;Oliver K Schlüter

  • Thermal processing implications on the digestibility of meat, fish and seafood proteins

    Zuhaib F. Bhat;James D. Morton;Alaa El-Din A. Bekhit;Sunil Kumar

  • Electrical systems for pulsed electric field applications in the food industry: An engineering perspective

    Rai Naveed Arshad;Zulkurnain Abdul-Malek;Abdullah Munir;Zolkafle Buntat

  • Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

    Zuhaib F. Bhat;James D. Morton;Susan L. Mason;Alaa El-Din A. Bekhit

Frequent Co-Authors

David L. Hopkins
David L. Hopkins Charles Sturt University
Tzi Bun Ng
Tzi Bun Ng Chinese University of Hong Kong
A. M. Abd El-Aty
A. M. Abd El-Aty Cairo University
Eric N. Ponnampalam
Eric N. Ponnampalam University of Melbourne
Ralf Greiner
Ralf Greiner Karlsruhe Institute of Technology
Jun-Hu Cheng
Jun-Hu Cheng South China University of Technology
Bernard Faye
Bernard Faye Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Osman Mahgoub
Osman Mahgoub Sultan Qaboos University
Xin-An Zeng
Xin-An Zeng South China University of Technology
Isam T. Kadim
Isam T. Kadim Sultan Qaboos University

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