Search Results - "Khalid, Shaimaa A."

Free-standing carboxymethyl cellulose film incorporating nanoformulated pomegranate extract for meat packaging by Khalid, Shaimaa A., Ghanem, Ahmed F., Abd-El-Malek, Ashraf, Ammar, Mahmoud A., El-khateib, Talaat, El-Sherbiny, Ibrahim M.

“…This study aimed to explore an innovative approach to enhancing the shelf-life and quality of meat products through the application of an active packaging…”
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Voltammetric determination of Salmonella typhimurium in minced beef meat using a chip-based imprinted sensor by Khalid, Shaimaa A, Hassan, Rabeay Y A, El Nashar, Rasha Mohamed, El-Sherbiny, Ibrahim M

“…Early detection of pathogens is necessary for food quality monitoring, and increasing the survival rate of individuals. Conventional microbiological methods…”
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User-friendly lab-on-paper optical sensor for the rapid detection of bacterial spoilage in packaged meat products by Abo Dena, Ahmed S, Khalid, Shaimaa A, Ghanem, Ahmed F, Shehata, Ahmed Ibrahim, El-Sherbiny, Ibrahim M

“…A lab-on-paper colorimetric sensor for detection and quantification of bacterial meat spoilage is reported. Bromocresol purple (BCP) and bromothymol blue (BTB)…”
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Photocatalytic Nanocomposite Based on Titanate Nanotubes Decorated with Plasmonic Nanoparticles for Enhanced Broad-Spectrum Antibacterial Activity by Fytory, Mostafa, Khalid, Shaimaa A., Zaki, Ayman H, Fritzsche, Wolfgang, Azzazy, Hassan M. E.

“…Infections resulting from microorganisms pose an ongoing global public health challenge, necessitating the constant development of novel antimicrobial…”
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Evaluation of Pumpkin seed oil and its chitosan-Arabic gum nanoparticles on the viability of Aspergillus flavus and inhibition of total aflatoxin in beef sausage by Khalid, Shaimaa A., Elokle, Amira A.

“…Aflatoxins are one of the most harmful fungal metabolites that represent a greater concern to food safety due to their socio-economic and adverse effect…”
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Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties by Bakr, Jehan G., Khalid, Shaimaa A., Khafaga, Nagwa I.M., Yassien, Nabil A., Zaki, Hamdy M.B.A.

“…Fungal growth is one of the most common and serious problems faced during food storage. Aspergillus flavus is one of the major storage fungi producing…”
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Voltammetric determination of in minced beef meat using a chip-based imprinted sensor by Khalid, Shaimaa A, Hassan, Rabeay Y. A, El Nashar, Rasha Mohamed, El-Sherbiny, Ibrahim M

“…Early detection of pathogens is necessary for food quality monitoring, and increasing the survival rate of individuals. Conventional microbiological methods…”
Get full text