What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
Hamadi Attia mostly deals with Food science, Chemical composition, Botany, Chromatography and Cultivar.
Hamadi Attia has researched Food science in several fields, including Dry matter and Oleic acid.
His Chemical composition study combines topics from a wide range of disciplines, such as Dietary fiber, Legume and Fraction.
His Botany research incorporates elements of Absorbance, Sesamol, Sterol and Fatty acid.
The study incorporates disciplines such as Solubility, DPPH, Pectin, Enzymatic hydrolysis and Hydrolysate in addition to Chromatography.
Spirulina and Fermentation is closely connected to Antioxidant in his research, which is encompassed under the umbrella topic of Ingredient.
His most cited work include:
- Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review (821 citations)
- Date seeds: chemical composition and characteristic profiles of the lipid fraction (257 citations)
- Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction (206 citations)
What are the main themes of his work throughout his whole career to date?
Hamadi Attia focuses on Food science, Antioxidant, Chromatography, Botany and Chemical composition.
He undertakes multidisciplinary investigations into Food science and Phoenix dactylifera in his work.
His Chromatography research is multidisciplinary, incorporating elements of Isoelectric point, Rheology and Denaturation.
His work deals with themes such as Viscosity and Microstructure, which intersect with Rheology.
Hamadi Attia is involved in the study of Botany that focuses on PEAR in particular.
His biological study deals with issues like Sucrose, which deal with fields such as Dry matter.
He most often published in these fields:
- Food science (58.80%)
- Antioxidant (16.74%)
- Chromatography (15.88%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (58.80%)
- Camel milk (10.73%)
- Antioxidant (16.74%)
In recent papers he was focusing on the following fields of study:
Hamadi Attia spends much of his time researching Food science, Camel milk, Antioxidant, Chromatography and Ingredient.
His study in Food science is interdisciplinary in nature, drawing from both DPPH and Rheology.
His work carried out in the field of Camel milk brings together such families of science as Ripening, Lactose, Lactalbumin, Spray drying and Bovine milk.
His work on Polyphenol as part of general Antioxidant research is frequently linked to Aspergillus sclerotiorum, bridging the gap between disciplines.
His Chromatography research is multidisciplinary, incorporating perspectives in Isoelectric point, Viscosity, Denaturation and Particle size.
His Ingredient research integrates issues from Punica and Extraction.
Between 2018 and 2021, his most popular works were:
- The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel (28 citations)
- Date Fiber Concentrate: Chemical Compositions, Functional Properties and Effect on Quality Characteristics of Beef Burgers (17 citations)
- Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. (12 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
His primary areas of investigation include Food science, Camel milk, Chromatography, Antioxidant and Chemical composition.
His study involves Syneresis, Sucrose, Ingredient, Flesh and Fermentation, a branch of Food science.
Hamadi Attia has researched Camel milk in several fields, including Spray drying, Lactose and Response surface methodology.
His work deals with themes such as Viscosity, Denaturation and Particle size, which intersect with Chromatography.
In general Antioxidant, his work in Gastrointestinal digestion is often linked to Differential scanning calorimetry linking many areas of study.
His Chemical composition research is multidisciplinary, incorporating perspectives in Food quality, Microstructure, Scanning electron microscope and X-ray photoelectron spectroscopy.
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