Professor Alaa El-Din Ahmed Bekhit

2025

Authored Book - Research

Nirmal, N., Santrivarangkna, C., & Bekhit, A. E.-D. A. (2025). Fish protein hydrolysates: From production to food and nutraceutical industry applixarions. London, UK: Academic Press, 349p. doi: 10.1016/C2022-0-02603-9

Journal - Research Article

Kanokruangrong, S., Kebede, B., Carne, A., Stewart, I., & Bekhit, A. E.-D. A. (2025). Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability. Food Chemistry, 463, 141447. doi: 10.1016/j.foodchem.2024.141447

2024

Chapter in Book - Research

Matloob, R., Bianco, G. M., Marrocco, G., Occhiuzzi, C., Wood, L. C., & Bekhit, A. E.-D. A. (2024). Food traceability 4.0. In A. Hassoun & J. M. Lorenzo (Eds.), Food industry 4.0: Emerging trends and technologies in sustainable food production and consumption. (pp. 83-97). London, UK: Academic Press. doi: 10.1016/B978-0-443-15516-1.00005-0

Ha, M., & Bekhit, A. E.-D. A. (2024). Conversion of muscle to meat: Rigor mortis, cold and rigor shortening. In P. Mozdziak, R. Warner, S. Suman & V. Santé-Lhoutellier (Eds.), Encyclopedia of Meat Sciences (Vol. 3). (3rd ed.) (pp. 134-144). Amsterdam, The Netherlands: Elsevier. doi: 10.1016/B978-0-323-85125-1.00173-3

Bekhit, A. E.-D. A., & Hopkins, D. L. (2024). Tenderizing mechanism: Chemical. In P. Mozdziak, R. Warner, S. Suman & V. Santé-Lhoutellier (Eds.), Encyclopedia of Meat Sciences (Vol. 3). (Third ed.) (pp. 298-305). Amsterdam, The Netherlands: Elsevier. doi: 10.1016/B978-0-323-85125-1.00113-7

Ha, M., & Bekhit, A. E.-D. A. (2024). Retail packaging and quality of meat and fish. In P. Mozdziak, R. Warner, S. Suman & V. Santé-Lhoutellier (Eds.), Encyclopedia of Meat Sciences (Vol. 3). (3rd ed.) (pp. 333-343). Amsterdam, The Netherlands: Elsevier. doi: 10.1016/B978-0-323-85125-1.00177-0

Ha, M., & Bekhit, A. E.-D. A. (2024). Conversion of muscle to meat: Rigor mortis, cold and rigor shortening. In P. Mozdziak, R. Warner, S. Suman & V. Santé-Lhoutellier (Eds.), Encyclopedia of meat sciences (Vol. 3). (3rd ed.) (pp. 134-144). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-323-85125-1.00173-3

Journal - Research Article

Yang, K., Guo, R., Chen, J., Zheng, X., Xu, B., Bekhit, A. E.-D. A., … Zhong, S. (2024). Elucidating the molecular mechanism of angiogenic activity of sulfate glycosaminoglycan derived from fish swim bladder in human umbilical vein endothelial cells. Journal of Functional Foods, 123, 106611. doi: 10.1016/j.jff.2024.106611

Li, S., Carne, A., & Bekhit, A. E.-D. A. (2024). Investigation of antioxidant activity of protein hydrolysates from New Zealand commercial low-grade fish roes. Marine Drugs, 22, 364. doi: 10.3390/md22080364

Choudhary, F., Khandi, S. A., Aadil, R. M., Hassoun, A., Bekhit, A. E.-D. A., Abdi, G., & Bhat, Z. F. (2024). Understanding crucial factors in cultured meat production: A comprehensive SWOT analysis. Applied Food Research, 4, 100474. doi: 10.1016/j.afres.2024.100474

Koirala, P., Malav, O. P., Rai, S., Palanisamy, G., Agrawal, A., Dhar, B. K., Bekhit, A.-D. A., … Nirmal, N. (2024). Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production. Trends in Food Science & Technology, 151, 104642. doi: 10.1016/j.tifs.2024.104642

Dini, S., Oz, F., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2024). Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review. Comprehensive Reviews in Food Science & Food Safety, 23(4), e13394. doi: 10.1111/1541-4337.13394

Kaur, G., Ahmadzadeh-Hashemi, S., Amir, S., Khan, Z. S., Gulsunoglu-Konuskan, Z., Karimidastjerd, A., … Bekhit, A. E.-D. A., & Aijaz, T. (2024). Exploring sustainable novel millet protein: A look at the future foods through innovative processing. Future Foods, 9, 100367. doi: 10.1016/j.fufo.2024.100367

Choudhary, F., Khandi, S. A., Hassoun, A., Aadil, R. M., Bekhit, A. E.-D. A., Abdi, G., & Bhat, Z. F. (2024). Awareness and acceptance of informed and professional consumers of Jammu and Kashmir in India about cultured meat. Applied Food Research, 4, 100397. doi: 10.1016/j.afres.2024.100397

Hassoun, A., Bekhit, A. E.-D., Jambrak, A. R., Regenstein, J. M., Chemat, F., Morton, J. D., … Ueland, Ø. (2024). The fourth industrial revolution in the food industry - part II: Emerging food trends. Critical Reviews in Food Science & Nutrition, 64(2), 407-437. doi: 10.1080/10408398.2022.2106472

Journal - Research Other

Ellahi, R. M., Wood, L. C., & Bekhit, A. E.-D. A. (2024). Blockchain-driven food supply chains: A systematic review for unexplored opportunities. Applied Sciences, 14, 8944. doi: 10.3390/app14198944

Gupta, A. K., Fadzlillah, N. A., Sukri, S. J. M., Adediran, O. A., Rather, M. A., Naik, B., … Bekhit, A. E.-D. A., … Rustagi, S. (2024). Slaughterhouse blood: A state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy. Food Bioscience, 61, 104644. doi: 10.1016/j.fbio.2024.104644

Ellahi, R. M., Wood, L. C., & Bekhit, A. E.-D. A. (2024). Blockchain-based frameworks for food traceability: A systematic review. Foods, 12, 3026. doi: 10.3390/foods12163026

Dini, S., Bekhit, A. E.-D. A., Roohinejad, S., Vale, J. M., & Agyei, D. (2024). The physicochemical and functional properties of biosurfactants: A review. Molecules, 29, 2544. doi: 10.3390/molecules29112544

Wu, H., & Bekhit, A. E.-D. A. (2024). Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties. Food Chemistry: X, 101572. Advance online publication. doi: 10.1016/j.fochx.2024.101572

Kavle, R. R., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2024). A research update on the food value of Prionoplus reticularis (Huhu grub), an indigenous edible insect of New Zealand. New Zealand Journal of Agricultural Research. Advance online publication. doi: 10.1080/00288233.2024.2351031

Jafari, S., Shiekh, K. A., Jambrak, A. R., Worobo, R. W., Bekhit, A. E.-D. A., Maqsood, S., … Assatarakul, K. (2024). Hurdle technologies using ultraviolet irradiation as preservation strategies in fruit juices: Effects on microbial, physicochemical, and sensorial qualities. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-024-03385-1

Khanashyam, A. C., Mundanat, A. S., Babu, K. S., Thorakkattu, P., Krishnan, R., Abdullah, S., Bekhit, A. E.-D. A., … Nirmal, N. P. (2024). Emerging alternative food protein sources: Production process, quality parameters, and safety point of view. Critical Reviews in Biotechnology. Advance online publication. doi: 10.1080/07388551.2024.2341902

Conference Contribution - Published proceedings: Abstract

Bekhit, A. E.-D. A. (2024). Cultured meat as a halal green technology solution for sustainable food product development. Proceedings of the International Halal Product Development Conference (IHPDC). (pp. 31). [Abstract]

Conference Contribution - Verbal presentation and other Conference outputs

Bekhit, A. E.-D. (2024, December). The role of metmyoglobin (MetMb) reducing system in maintaining meat colour and quality. Invited presentation at the 7th International Forum on Food Nutrition and Health, [Hybrid].

Bekhit, A. E.-D. A. (2024, November). The role of the metmyoglobin (MetMb) reducing system in maintaining meat colour and quality. Invited presentation at the 4th International Conference on Animal Production for Food Sustainability (ICAPFS), Kendari, Indonesia.

Other Research Output

Elahi, A., Bekhit, A. & Moosa, S. (2024, September). Halal 101: Finance and diet. Invited panel discussion at the annual Islam Awareness Week, University of Otago Muslim University Students' Association, Dunedin, New Zealand. [Public Discussion].

2023

Edited Book - Research

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., & Suleria, H. A. R. (Eds.). (2023). Processing technologies and food protein digestion. London, UK: Academic Press, 508p. doi: 10.1016/C2021-0-01790-9

Chapter in Book - Research

Nolan, P., Mahmoud, A. E., Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., & Agyei, D. (2023). Edible insects: Protein composition, digestibility, and biofunctionalities. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 429-494). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00020-0

Bhat, Z. F., Morton, J. D., Bhat, H. F., Kumar, S., & Bekhit, A. E.-D. A. (2023). Effect of nonthermal processing on the digestion of egg proteins. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 349-371). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00012-1

Bhat, Z. F., Morton, J. D., Bhat, H. F., Kumar, S., & Bekhit, A. E.-D. A. (2023). Effect of nonthermal processing on the digestion of dairy proteins. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 321-348). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00008-X

Bhat, Z. F., Morton, J. D., Bhat, H. F., Kumar, S., & Bekhit, A. E.-D. A. (2023). Effect of thermal processing on the digestion of muscle proteins. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 259-284). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00015-7

Bhat, Z. F., Morton, J. D., Bhat, H. F., Kumar, S., & Bekhit, A. E.-D. A. (2023). Effect of nonthermal technologies on the digestion of muscle proteins. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 233-257). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00006-6

Bhat, Z. F., Morton, J. D., Bhat, H. F., Kumar, S., Aadil, R. M., & Bekhit, A. E.-D. A. (2023). Emerging technologies for processing egg and egg products. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 135-174). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00013-3

Bekhit, A. E.-D. A., Bhat, Z. F., & Morton, J. D. (2023). Emerging technologies for processing of meat and meat products: Focus on dielectric technologies. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 81-102). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00018-2

Kavle, R. R., Pritchard, E., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2023). Nutrient content and functionalities of edible insects. In S. Grasso & M. Bordiga (Eds.), Edible insects processing for food and feed: From startups to mass production. (pp. 53-84). Boca Raton, FL: CRC Press. doi: 10.1201/9781003165729-4

Journal - Research Article

Gao, Y., Carne, A., Young, W., Burrow, K., Naji, S., Fraser-Miller, S. J., Gordon, K. C., & Bekhit, A. E.-D. A. (2023). Effect of consumption of sheep and cow milk on rat brain fatty acid and phospholipid composition. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2023.138056

Choudhary, F., Khandi, S. A., Aadil, R. M., Bekhit, A. E.-D. A., Abdi, G., & Bhat, Z. F. (2023). What do meat scientists think about cultured meat? Applied Food Research, 100360. Advance online publication. doi: 10.1016/j.afres.2023.100360

Peeters, W. M., Gram, M., Dias, G. J., Vissers, M. C. M., Hampton, M. B., Dickerhof, N., Bekhit, A. E., … Bayer, S., … Sheard, P. W., Danielson, K. M., … Cornwall, J., & Rowlands, D. S. (2023). Changes to insulin sensitivity in glucose clearance systems and redox following dietary supplementation with a novel cysteine-rich protein: A pilot randomized controlled trial in humans with type-2 diabetes. Redox Biology, 67, 102918. doi: 10.1016/j.redox.2023.102918

Hou, Y., Chitrakar, B., Mao, K., Wang, K., Gu, X., Gao, J., … Bekhit, A. E.-D. A., & Sang, Y. (2023). Bioactivity of collagen peptides derived from commercial animals: In silico investigation. LWT, 187, 115381. doi: 10.1016/j.lwt.2023.115381

Hashemi, M., Aminzare, M., Hassanzadazar, H., Roohinejad, S., Tahergorabi, R., & Bekhit, A. E.-D. A. (2023). Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes. Food Science & Nutrition. Advance online publication. doi: 10.1002/fsn3.3702

Kavle, R. R., Nolan, P. J., Carne, A., Agyei, D., Morton, J. D., & Bekhit, A. E.-D. A. (2023). Earth worming: An evaluation of earthworm (Eisenia andrei) as an alternative food source. Foods, 12, 1948. doi: 10.3390/foods12101948

Ye, Z., Shi, J., Harrison, R., Hider, R., & Bekhit, A. E.-D. A. (2023). Studies on the effect of oxidation on bioactivity of phenolics and wine lees extracts. Antioxidants, 12, 931. doi: 10.3390/antiox12040931

Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E.-D. A., Morton, J. D., & Agyei, D. (2023). Nutritional composition and techno-functional properties of sago palm weevil (Rhynchophorus ferrugineus) larvae protein extract. Journal of Asia-Pacific Entomology, 26, 102086. doi: 10.1016/j.aspen.2023.102086

Hassan, N. W., Sabt, A., El-Attar, M. A. Z., Ora, M., Bekhit, A. E.-D. A., Amagase, K., … Elzahhar, P. A. (2023). Modulating leishmanial pteridine metabolism machinery via some new coumarin-1,2,3-triazoles: Design, synthesis and computational studies. European Journal of Medicinal Chemistry, 253, 115333. doi: 10.1016/j.ejmech.2023.115333

Ahmmed, M. K., Hachem, M., Ahmmed, F., Rashidinejad, A., Oz, F., Bekhit, A. A., Carne, A., & Bekhit, A. E.-D. A. (2023). Marine fish-derived lysophosphatidylcholine: Properties, extraction, quantification, and brain health application. Molecules, 28(7), 3088. doi: 10.3390/molecules28073088

Chen, M., Wu, Q., Zhu, Z., Huang, A., Zhang, J., Bekhit, A. E.-D. A., … Ding, Y. (2023). Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer’s disease. Critical Reviews in Food Science & Nutrition. Advance online publication. doi: 10.1080/10408398.2023.2172547

Shiekh, K. A., Luanglaor, T., Hanprerakriengkrai, N., Jafari, S., Kijpatanasilp, I., Asadatorn, N., … Bekhit, A. E.-D. A., & Assatarakul, K. (2023). Antioxidants and quality changes of thermally processed purple corn (Zea mays L.) milk fortified with low sucrose content during cold storage. Foods, 12, 277. doi: 10.3390/foods12020277

Kavle, R. R., Nolan, P. J., Bekhit, A. E.-D. A., Carne, A., Morton, J. D., & Agyei, D. (2023). Physicochemical characteristics, techno-functionalities, and amino acid profile of Prionoplus reticularis (Huhu) larvae and pupae protein extracts. Foods, 12, 417. doi: 10.3390/foods12020417

Bhatia, S., Al-Harrasi, A., Ullah, S., Al-Azri, M. S., Bekhit, A. E.-D. A., Karam, L., … Anwer, M. K. (2023). Combined effect of drying temperature and varied gelatin concentration on physicochemical and antioxidant properties of ginger oil incorporated chitosan based edible films. Foods, 12, 364. doi: 10.3390/foods12020364

Kouser, F., Kumar, S., Bhat, H. F., Hassoun, A., Bekhit, A. E.-D. A., & Bhat, Z. F. (2023). Aloe barbadensis based bioactive edible film improved lipid stability and microbial quality of the cheese. Foods, 12, 229. doi: 10.3390/foods12020229

Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E.-D. A., & Agyei, D. (2023). Fatty acid profile, mineral composition, and health implications of consuming dried sago grubs (Rhynchophorus ferrugineus). Applied Sciences, 13, 363. doi: 10.3390/app13010363

Bunga, S., Ahmmed, M. K., Carne, A., & Bekhit, A. E.-D. A. (2023). Positional distribution of fatty acids in processed Chinook salmon roe lipids determined by ¹³C magnetic resonance spectroscopy (NMR). Molecules, 28, 454. doi: 10.3390/molecules28010454

Giteru, S. G., Ramsey, D. H., Hou, Y., Cong, L., Mohan, A., & Bekhit, A. E.-D. A. (2023). Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications. Comprehensive Reviews in Food Science & Food Safety, 22(1), 643-687. doi: 10.1111/1541-4337.13087

Mungure, T. E., Farouk, M. M., Carne, A., Staincliffe, M., Stewart, I., Jowett, T., … Bekhit, A. E.-D. A. (2023). Understanding the influence of PEF treatment on minerals and lipid oxidation of wet- and dry-aged venison M. longissimus dorsi muscle. Innovative Food Science & Emerging Technologies, 83, 103238. doi: 10.1016/j.ifset.2022.103238

Bunga, S. J., Ahmmed, M. K., Lawley, B., Carne, A., & Bekhit, A. E.-D. A. (2023). Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe. Food Chemistry, 398, 133880. doi: 10.1016/j.foodchem.2022.133880

Symes, A., Shavandi, A., & Bekhit, A. E.-D. A. (2023). Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots. International Journal of Food Science & Technology, 58, 3935-3945. doi: 10.1111/ijfs.15764

Huang, R., Zhu, Z., Wu, Q., Bekhit, A. E.-D. A., Wu, S., Chen, M., … Ding, Y. (2023). Whole-plant foods and their macromolecules: Untapped approaches to modulate neuroinflammation in Alzheimer's disease. Critical Reviews in Food Science & Nutrition, 63(15), 2388-2406. doi: 10.1080/10408398.2021.1975093

Journal - Research Other

McCoard, S., Stevens, D., Selbie, D., Day, L., Young, W., Bekhit, A. E.-D., & Samuelsson, L. (2023). Supporting the growth of the dairy sheep industry in New Zealand: Industry update and review of a programme linking industry and science. New Zealand Journal of Agricultural Research. Advance online publication. doi: 10.1080/00288233.2023.2272594

Ahmmed, M. K., Carne, A., Wu, H., & Bekhit, A. E.-D. A. (2023). Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement. Food Chemistry: X. Advance online publication. doi: 10.1016/j.fochx.2023.100958

Bhat, Z. F., Bhat, H. F., Manzoor, M., Proestos, C., Hassoun, A., Dar, B. N., … Bekhit, A. E.-D. A. (2023). Edible packaging systems for enhancing the sensory quality of animal-derived foods. Food Chemistry, 428, 136809. doi: 10.1016/j.foodchem.2023.136809

Hussain, M. A., & Bekhit, A. E.-D. A. (2023). Innovative foods: The future food supply, nutrition and health. Foods, 12, 1359. doi: 10.3390/foods12071359

Conference Contribution - Published proceedings: Abstract

Haththotuwa, T., Bekhit, A. E.-D., Wththasinghe, P., Gao, J., Hou, Y., & Dias, G. (2023). The impact of novel sheep wool-derived dietary keratin protein (KDP) on gut mircobiota. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S09. Retrieved from https://nzifst.org.nz

Conference Contribution - Poster Presentation (not in published proceedings)

Mungure, T. E., Farouk, M. M., Carne, A., Staincliffe, M., Stewart, I., Jowett, T., & Bekhit, A. E.-D. (2023, August). Impact of PEF treatment on the protein oxidative stability of wet and dry aged venison. Poster session presented at the 69th International Congress of Meat Science and Technology (ICoMST), Padova, Italy.

Other Research Output

Bekhit, A. (2023, December). Meat quality: The omics story. Hebei Agriculture University, Baoding City, China [Online]. [Invited Presentation].

Bekhit, A. E.-D. (2023, August). From “waste not” to spinning a new alternative protein: A magical research ride. University of Otago, Dunedin, New Zealand. [Inaugural Professorial Lecture].

Bekhit, A.E.D. (2023, May). Phospholipids from marine sources. Guangdong Ocean University, Guangdong, China [Online]. [Invited Presentation].

2022

Edited Book - Research

Bekhit, A. E.-D. A. (Ed.). (2022). Fish roe: Biochemistry, products, and safety. London, UK: Academic Press, 413p. doi: 10.1016/C2019-0-00711-X

Bekhit, A. E.-D. A., Riley, W. W., & Hussain, M. A. (Eds.). (2022). Alternative proteins: Safety and food security considerations. Boca Raton, FL: CRC Press, 448p. doi: 10.1201/9780429299834

Chapter in Book - Research

Bhaskar, S., Kavle, R. R., Bekhit, A. E.-D. A., & Agyei, D. (2022). Prospects for processing of fish roe and caviar using novel techniques. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 383-400). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00007-2

Rahman, A., Hussain, M. A., Ahmmed, M. K., & Bekhit, A. E.-D. A. (2022). Safety considerations in fish roe products. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 343-382). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00009-6

Bekhit, A. E.-D. A., Ahmmed, M. K., Sicuro, B., Ghelichi, S., & Carne, A. (2022). Fish roe products: European perspective. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 311-341). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00012-6

Amin, H. F., Carne, A., & Bekhit, A. E.-D. A. (2022). Fish roe products: Middle East perspective. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 283-310). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00010-2

Haq, M., Suraiya, S., Ahmmed, M. K., & Bekhit, A. E.-D. A. (2022). Fish roe products: Asian perspective. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 243-281). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00008-4

Ghelichi, S., Hajfathalian, M., & Bekhit, A. E.-D. A. (2022). Caviar: Processing, composition, safety, and sensory attributes. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 183-209). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00006-0

Verachia, W., Bekhit, A. E.-D. A., Carne, A., & Bekhit, A. A. (2022). Fish roe from sea urchin: Composition, processing, and quality aspects. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 143-181). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00002-3

Ahmmed, M. K., Ahmmed, F., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2022). Fish roe phospholipids and health: Composition, extraction, storage and brain health application. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 93-142). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00005-9

Bunga, S., Carne, A., & Bekhit, A. E.-D. A. (2022). Composition and nutrition of fish roes. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 41-92). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00011-4

Gouda, M., & Bekhit, A. E.-D. (2022). Allergenicity risks associated with novel proteins and rapid methods of detection. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 379-406). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-13

Jayawardena, R., Morton, J. D., Brennan, C. S., Bhat, Z. F., & Bekhit, A. E.-D. A. (2022). Meat co-products. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 329-360). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-11

Hassoun, A., Rustad, T., & Bekhit, A. E.-D. A. (2022). Bioconversion of marine by-products into edible protein. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 297-328). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-10

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2022). Cultured meat: Challenges in the path of production and 3D food printing as an option to develop cultured meat-based products. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 271-296). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-9

Ahmed, I. A. M., Al-Juhaimi, F. Y., Bhat, Z. F., Carne, A., & Bekhit, A. E.-D. (2022). Non-traditional meat sources, production, nutritional and health aspects, consideration of safety aspects and religious views. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 215-270). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-8

Tantamacharik, T., Carne, A., Shavandi, A., & Bekhit, A. E.-D. A. (2022). Keratin as an alternative protein in food and nutrition. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 173-214). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-7

Bekhit, A. E.-D., Shi, J., Ye, Z., Ahmed, I. A. M., Al-Juhaimi, F. Y., Riley, W. W., & Gooneratne, R. (2022). Snails. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 133-172). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-6

Hobbi, P., Bekhit, A. E.-D. A., Debaste, F., Lei, N., & Shavandi, A. (2022). Insect-derived protein as food and feed. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 85-132). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-5

Hussain, M. A., Riley, W., & Bekhit, A. E.-D. (2022). Trends and motivations for novel protein sources and contribution towards food security. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 1-16). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-1

Journal - Research Article

Ye, Z., Qin, Y., Harrison, R., Hider, R., & Bekhit, A. E.-D. A. (2022). Characterization of bioactive compounds in lees from New Zealand wines with different vinification backgrounds. Antioxidants, 11, 2335. doi: 10.3390/antiox11122335

Ahmmed, M. K., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2022). Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: Effect on lipidomic profile of extracted oil. Food Chemistry: X, 16, 100499. doi: 10.1016/j.fochx.2022.100499

Liu, Z.-W., Zhou, Y.-X., Tan, Y.-C., Cheng, J.-H., Bekhit, A. E.-D., Khaneghah, A. M., & Aadil, R. M. (2022). Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin. International Journal of Biological Macromolecules, 220, 1454-1463. doi: 10.1016/j.ijbiomac.2022.09.127

Bekhit, A. A., Lodebo, E. T., Hymete, A., Ragab, H. M., Bekhit, S. A., Amagase, K., … Bekhit, A. E.-D. A., & Ibrahim, T. M. (2022). New pyrazolylpyrazoline derivatives as dual acting antimalarial-antileishamanial agents: Synthesis, biological evaluation and molecular modelling simulations. Journal of Enzyme Inhibition & Medicinal Chemistry, 37(1), 2320-2333. doi: 10.1080/14756366.2022.2117316

Amini Khoozani, A., Kebede, B., & Bekhit, A. E.-D. A. (2022). The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach. Applied Food Research, 2, 100202. doi: 10.1016/j.afres.2022.100202

Ahmed, I. A. M., Babiker, E. E., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2022). Clove polyphenolic compounds improve the microbiological status, lipid stability, and sensory attributes of beef burgers during cold storage. Antioxidants, 11, 1354. doi: 10.3390/antiox11071354

Holman, B. W. B., Bekhit, A. E.-D. A., Mao, Y., Zhang, Y., & Hopkins, D. L. (2022). The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. Meat Science, 193, 108928. doi: 10.1016/j.meatsci.2022.108928

Santhiravel, S., Bekhit, A. E.-D. A., Mendis, E., Jacobs, J. L., Dunshea, F. R., Rajapakse, N., & Ponnampalam, E. N. (2022). The impact of plant phytochemicals on the gut microbiota of humans for a balanced life. International Journal of Molecular Sciences, 23(15), 8124. doi: 10.3390/ijms23158124

Rathod, N. B., Kulawik, P., Ozogul, Y., Ozogul, F., & Bekhit, A. E.-D. A. (2022). Recent developments in non-thermal processing for seafood and seafood products: Cold plasma, pulsed electric field and high hydrostatic pressure. International Journal of Food Science & Technology, 57, 774-790. doi: 10.1111/ijfs.15392

Kavle, R. R., Pritchard, E. T. M., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2022). Edible insects: A bibliometric analysis and current trends of published studies (1953-2021). International Journal of Tropical Insect Science, 42, 3335-3355. doi: 10.1007/s42690-022-00814-6

Roobab, U., Fidalgo, L. G., Arshad, R. N., Khan, A. W., Zeng, X.-A., Bhat, Z. F., Bekhit, A. E.-D. A., … Aadil, R. M. (2022). High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Comprehensive Reviews in Food Science & Food Safety, 21, 3297-3325. doi: 10.1111/1541-4337.12977

Lin, Y., Yang, J., Luo, L., Zhang, X., Deng, S., Chen, X., … Bekhit, A. E.-D. A., … Huang, R. (2022). Ferroptosis related immunomodulatory effect of a novel extracellular polysaccharides from marine fungus Aureobasidium melanogenum. Marine Drugs, 20, 332. doi: 10.3390/md20050332

Anwar, M., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2022). Effects of Taro (Colocasia esculenta) water-soluble non-starch polysaccharide, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium infantis, and their synbiotic mixtures on pro-inflammatory cytokine interleukin-8 production. Nutrients, 14(10), 2128. doi: 10.3390/nu14102128

Mahajan, K., Kumar, S., Bhat, Z. F., Singh, M., Bhat, H. F., Bhatti, M. A., & Bekhit, A. E.-D. A. (2022). Aloe vera and carrageenan based edible film improves storage stability of ice-cream. Applied Food Research, 2, 100128. doi: 10.1016/j.afres.2022.100128

Yao, Y., He, W., Cai, X., Bekhit, A. E.-D. A., & Xu, B. (2022). Sensory, physicochemical, and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat. International Journal of Food Science & Technology, 57, 4868-4878. doi: 10.1111/ijfs.15814

Bhat, Z. F., Morton, J. D., Kumar, S., Bhat, H. F., Aadil, R. M., & Bekhit, A. E.-D. A. (2022). Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends in Food Science & Technology, 124, 309-322. doi: 10.1016/j.tifs.2022.04.012

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Proximate composition and lipid nutritional indices of larvae and pupae of the edible Huhu beetle (Prionoplus reticularis) endemic to New Zealand. Journal of Food Composition & Analysis, 110, 104578. doi: 10.1016/j.jfca.2022.104578

Jayawardena, S. R., Morton, J. D., Bekhit, A. E.-D. A., Bhat, Z. F., & Brennan, C. S. (2022). Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements. LWT, 161, 113315. doi: 10.1016/j.lwt.2022.113315

Shakoor, S., Ismail, A., Zia-Ur-Rahman, Sabran, M. R., Bekhit, A. E.-D. A., & Roohinejad, S. (2022). Impact of tartrazine and curcumin on mineral status, and thyroid and reproductive hormones disruption in vivo. International Food Research Journal, 29(1), 186-199.

Burnett, A., Ahmmed, M. K., Carne, A., Tian, H. S., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2022). Effect of pulsed electric fields on the lipidomic profile of lipid extracted from hoki fish male gonad. Foods, 11(4), 610. doi: 10.3390/foods11040610

Ahmmed, M. K., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2022). The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe. Food Chemistry, 384, 132476. doi: 10.1016/j.foodchem.2022.132476

Dias, G. J., Haththotuwa, T. N., Rowlands, D. S., Ingram, M., & Bekhit, A. E.-D. A. (2022). Wool keratin: A novel dietary protein source: Nutritional value and toxicological assessment. Food Chemistry, 383, 132436. doi: 10.1016/j.foodchem.2022.132436

Lv, J.-M., Gouda, M., Bekhit, A. E.-D., He, Y.-K., Ye, X.-Q., & Chen, J.-C. (2022). Identification of novel bioactive proanthocyanidins with potent antioxidant and anti-proliferative activities from kiwifruit leaves. Food Bioscience, 46, 101554. doi: 10.1016/j.fbio.2022.101554

Bekhit, A. A., Nasralla, S. N., Bekhit, S. A., & Bekhit, A. E.-D. A. (2022). Novel dual acting antimalarial antileishmanial agents derived from pyrazole moiety. Biointerface Research in Applied Chemistry, 12(5), 6225-6233. doi: 10.33263/BRIAC125.62256233

Wu, S., Bhat, Z. F., Gounder, R. S., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., Ding, Y., & Bekhit, A. E.-D. A. (2022). Effect of dietary protein and processing on gut microbiota: A systematic review. Nutrients, 14, 453. doi: 10.3390/nu14030453

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: Nutritional and mineral safety implications. International Journal of Food Science & Technology, 57, 6270-6278. doi: 10.1111/ijfs.15545

Ha, M., Bekhit, A. E.-D., McConnell, M., & Carne, A. (2022). A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations. Food Chemistry, 368, 130820. doi: 10.1016/j.foodchem.2021.130820

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2022). Non-thermal processing has an impact on the digestibility of the muscle proteins. Critical Reviews in Food Science & Nutrition, 62(28), 7773-7800. doi: 10.1080/10408398.2021.1918629

Anwar, M., Birch, E. J., Ding, Y., & Bekhit, A. E.-D. (2022). Water-soluble non-starch polysaccharides of root and tuber crops: Extraction, characteristics, properties, bioactivities, and applications. Critical Reviews in Food Science & Nutrition, 62(9), 2309-2341. doi: 10.1080/10408398.2020.1852388

Journal - Research Other

Bekhit, A. E.-D. A., Simal-Gandara, J., & Abd El-Aty, A. M. (2022). Global excellence in food chemistry. Frontiers in Nutrition, 9, 1039724. doi: 10.3389/fnut.2022.1039724

Bordiga, M., & Bekhit, A. E.-D. (2022). Special Issue on ‘Edible insects utilisation and processing for food’. International Journal of Food Science & Technology, 57, 6255-6256. doi: 10.1111/ijfs.16055

Ahmmed, M. K., Bhowmik, S., Giteru, S. G., Zilani, M. N. H., Adadi, P., Islam, S. S., … Ahmmed, F., … Bekhit, A. E.-D. A., … Wong, J. (2022). An update of lectins from marine organisms: Characterization, extraction methodology, and potential biofunctional applications. Marine Drugs, 20, 430. doi: 10.3390/md20070430

Bekhit, A. E.-D. A., Ahmed, I. A. M., & Al-Juhaimi, F. Y. (2022). Non-bovine milk: Sources and future prospects. Foods, 11(13), 1967. doi: 10.3390/foods11131967

Gouda, M., He, Y., Bekhit, A. E.-D., & Li, X. (2022). Emerging technologies for detecting the chemical composition of plant and animal tissues and their bioactivities: An editorial. Molecules, 27, 2620. doi: 10.3390/molecules27092620

Warner, R., Wheeler, T. L., Ha, M., Li, X., Bekhit, A. E.-D., Morton, J., … Zhang, W. (2022). Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science, 185, 108657. doi: 10.1016/j.meatsci.2021.108657

Conference Contribution - Published proceedings: Abstract

Nolan, P., Agyei, D., Bekhit, A. E.-D. A., & Kavle, R. R. (2022). Nutrient and health-promoting components of edible insects: More than meets the eye. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S32. Retrieved from http://www.nzifst.org.nz

Conference Contribution - Verbal presentation and other Conference outputs

Bekhit, A. E.-D. (2022, December). Alternative proteins: Future need or current necessity. Invited presentation at the 5th International Forum on Food Nutrition and Health, [Hybrid].

Bekhit, A. E.-D. (2022, August). Polyhydroxylated-1,4-naphthoquinones (PHNQs) from sea urchins: Recent research and development. Invited presentation at the 6th International Symposium on Phytochemicals in Medicine and Food (6-ISPMF), [Hybrid].

Other Research Output

Bekhit, A. E.-D. A. (2022, June). Writing research and review papers: Author and editor standpoints. University of King Saud, Riyadh, Saudi Arabia [Online]. [Invited Presentation].

Bekhit, A. E.-D. A. (2022, June). Novel processing technologies in food and nutritional sciences. University of King Saud, Riyadh, Saudi Arabia [Online]. [Invited Presentation].

Bekhit, A. (2022, November). Future foods: Focus on protein. Overseas Experts Supporting Programs' National Research Platform, Jinan University, Guangzhou, China [Online]. [Invited Presentation].

Agyei, D. & Bekhit, A. (2022, May). Feel like insect tonight? A vision for the future of insect consumption. New Zealand Institute of Food Science & Technology Inc. [Webinar].

Elahi, A., Bekhit, A. E. D. & Suleman, M. A. (2022, September). Halal and you: Understanding Halal business and diet. Panel discussion at the annual Islam Awareness Week, University of Otago Muslim University Students' Association, Dunedin, New Zealand. [Public Discussion].

2021

Journal - Research Article

Roobab, U., Khan, A. W., Lorenzo, J. M., Arshad, R. N., Chen, B.-R., Zeng, X.-A., Bekhit, A. E.-D., … Aadil, R. M. (2021). A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021). Food Research International, 150, 110792. doi: 10.1016/j.foodres.2021.110792

Bhat, Z. F., Morton, J. D., Kumar, S., Bhat, H. F., Aadil, R. M., & Bekhit, A. E.-D. A. (2021). 3D printing: Development of animal products and special foods. Trends in Food Science & Technology, 118, 87-105. doi: 10.1016/j.tifs.2021.09.020

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2021). Processing technologies for improved digestibility of milk proteins. Trends in Food Science & Technology, 118, 1-16. doi: 10.1016/j.tifs.2021.09.017

Mahajan, K., Kumar, S., Bhat, Z. F., Naqvi, Z., Mungure, T. E., & Bekhit, A. E.-D. A. (2021). Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products. Food Bioscience, 43, 101336. doi: 10.1016/j.fbio.2021.101336

Ojha, S., Bekhit, A. E.-D., Grune, T., & Schlüter, O. K. (2021). Bioavailability of nutrients from edible insects. Current Opinion in Food Science, 41, 240-248. doi: 10.1016/j.cofs.2021.08.003

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2021). Effect of processing technologies on the digestibility of egg proteins. Comprehensive Reviews in Food Science & Food Safety, 20, 4703-4738. doi: 10.1111/1541-4337.12805

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2021). Thermal processing implications on the digestibility of meat, fish and seafood proteins. Comprehensive Reviews in Food Science & Food Safety, 20, 4511-4548. doi: 10.1111/1541-4337.12802

Anwar, M., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2021). Effects of extraction methods on the digestibility, cytotoxicity, prebiotic potential and immunomodulatory activity of taro (Colocasia esculenta) water-soluble non-starch polysaccharide. Food Hydrocolloids, 121, 107068. doi: 10.1016/j.foodhyd.2021.107068

Ahmmed, M. K., Carne, A., Bunga, S., Tian, H. S., & Bekhit, A. E.-D. A. (2021). Lipidomic signature of Pacific lean fish species head and skin using gas chromatography and nuclear magnetic resonance spectroscopy. Food Chemistry, 365, 130637. doi: 10.1016/j.foodchem.2021.130637

Wang, Y., Morton, J. D., Bekhit, A. E.-D. A., Carne, A., & Mason, S. L. (2021). Amino acid sequences of lactoferrin from red deer (Cervus elaphus) milk and antimicrobial activity of its derived peptides lactoferricin and lactoferrampin. Foods, 10(6), 1305. doi: 10.3390/foods10061305

Liu, Z.-W., Zhou, Y.-X., Wang, F., Tan, Y.-C., Cheng, J.-H., Bekhit, A. E.-D., … Liu, X.-B. (2021). Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin. Food Chemistry, 363, 130300. doi: 10.1016/j.foodchem.2021.130300

Ahmmed, M. K., Carne, A., Ahmmed, F., Stewart, I., Tian, H., & Bekhit, A. E.-D. A. (2021). Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy. Food Chemistry, 363, 130302. doi: 10.1016/j.foodchem.2021.130302

Sunde, H., Ryder, K., Bekhit, A. E.-D. A., & Carne, A. (2021). Analysis of peptides in a sheep beta lactoglobulin hydrolysate as a model to evaluate the effect of peptide amino acid sequence on bioactivity. Food Chemistry, 365, 130346. doi: 10.1016/j.foodchem.2021.130346

Bekhit, A. E.-D. A., Giteru, S. G., Holman, B. W. B., & Hopkins, D. L. (2021). Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Comprehensive Reviews in Food Science & Food Safety, 30, 3620-3666. doi: 10.1111/1541-4337.12764

Roobab, U., Shabbir, M. A., Khan, A. W., Arshad, R. N., Bekhit, A. E.-D., Zeng, X.-A., … Aadil, R. M. (2021). High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. LWT, 149, 111828. doi: 10.1016/j.lwt.2021.111828

Beshay, B. Y., Abdellatef, A. A., Loksha, Y. M., Fahmy, S. M., Habib, N. S., Bekhit, A. E.-D. A., … Bekhit, A. A. (2021). Design and synthesis of 2-substituted-4-benzyl-5-methylimidazoles as new potential anti-breast cancer agents to inhibit oncogenic STAT3 functions. Bioorganic Chemistry, 113, 105033. doi: 10.1016/j.bioorg.2021.105033

Sharma, R., Bhat, Z. F., Kumar, A., Bekhit, A. E.-D. A., & Naqvi, Z. (2021). Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products. Journal of Food Safety, 41, e12909. doi: 10.1111/jfs.12909

Holman, B. W. B., Bekhit, A. E.-D. A., Waller, M., Bailes, K. L., Kerr, M. J., & Hopkins, D. L. (2021). The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef. Meat Science, 179, 108551. doi: 10.1016/j.meatsci.2021.108551

Liu, Z.-W., Liu, L.-J. T., Zhou, Y.-X., Tan, Y.-C., Cheng, J.-H., Bekhit, A. E.-D., … Aadil, R. M. (2021). Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes. Food Chemistry, 358, 129821. doi: 10.1016/j.foodchem.2021.129821

Bunga, S., Ahmmed, M. K., Carne, A., & Bekhit, A. E.-D. A. (2021). Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product. Food Chemistry, 357, 129780. doi: 10.1016/j.foodchem.2021.129780

Kaur, M., Kumar, S., Bhat, Z. F., Bekhit, A. E.-D. A., & Bhatti, M. A. (2021). Development of composite meat chocolate fortified with calcium and plant extracts. Food Bioscience, 42, 101082. doi: 10.1016/j.fbio.2021.101082

Anwar, M., Babu, G., & Bekhit, A. E.-D. (2021). Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel. Innovative Food Science & Emerging Technologies, 70, 102691. doi: 10.1016/j.ifset.2021.102691

Goudas, M., Bekhit, A. E.-D., Tang, Y., Huang, Y., Huang, L., He, Y., & Li, X. (2021). Recent innovations of ultrasound green technology in herbal phytochemistry: A review. Ultrasonics Sonochemistry, 73, 105538. doi: 10.1016/j.ultsonch.2021.105538

Daniloski, D., Petkoska, A. T., Lee, N. A., Bekhit, A. E.-D., Carne, A., & Vaskoska, R. (2021). Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends in Food Science & Technology, 111, 688-705. doi: 10.1016/j.tifs.2021.03.024

Ahmmed, M. K., Ahmmed, F., Stewart, I., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2021). Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products. Food Chemistry, 353, 129451. doi: 10.1016/j.foodchem.2021.129451

Liu, Z.-W., Zhou, Y.-X., Wang, L.-H., Ye, Z., Liu, L.-J. T., Cheng, J.-H., … Bekhit, A. E.-D., & Aadil, R. M. (2021). Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions. Food Hydrocolloids, 117, 106739. doi: 10.1016/j.foodhyd.2021.106739

Arshad, R. N., Abdul-Malek, Z., Roobab, U., Munir, M. A., Naderipour, A., Qureshi, M. I., Bekhit, A. E.-D., … Aadil, R. M. (2021). Pulsed electric field: A potential alternative towards a sustainable food processing. Trends in Food Science & Technology, 111, 43-54. doi: 10.1016/j.tifs.2021.02.041

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2021). Emerging processing technologies for improved digestibility of muscle proteins. Trends in Food Science & Technology, 110, 226-239. doi: 10.1016/j.tifs.2021.02.010

Anwar, M., McConnell, M., & Bekhit, A. E.-D. (2021). New freeze-thaw method for improved extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta): Optimization and comprehensive characterization of physico-chemical and structural properties. Food Chemistry, 349, 129210. doi: 10.1016/j.foodchem.2021.129210

Ahmmed, M. K., Carne, A., Stewart, I., Tian, H., & Bekhit, A. E.-D. A. (2021). Phosphorus-31 nuclear magnetic resonance (³¹P NMR) for quantitative measurements of phospholipids derived from natural products: Effect of analysis conditions. LWT, 142, 110991. doi: 10.1016/j.lwt.2021.110991

Bhat, Z. F., Morton, J. D., Mason, S. L., Jayawardena, S. R., Mungure, T., & Bekhit, A. E.-D. A. (2021). Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal digestion. International Journal of Food Science & Technology, 56, 3026-3033. doi: 10.1111/ijfs.14946

Bekhit, A. E.-D. A., Holman, B. W. B., Giteru, S. G., & Hopkins, D. L. (2021). Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends in Food Science & Technology, 109, 280-302. doi: 10.1016/j.tifs.2021.01.006

Wu, S., Bekhit, A. E.-D. A., Wu, Q., Chen, M., Liao, X., Wang, J., & Ding, Y. (2021). Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases. Trends in Food Science & Technology, 108, 164-176. doi: 10.1016/j.tifs.2020.12.019

Liu, Z.-W., Niu, D., Zhou, Y.-X., Cheng, J.-H., Bekhit, A. E.-D., & Aadil, R. M. (2021). Oxidation induced by dielectric-barrier discharge (DBD) plasma treatment reduces soybean agglutinin activity. Food Chemistry, 340, 128198. doi: 10.1016/j.foodchem.2020.128198

Conference Contribution - Published proceedings: Abstract

Holman, B., Bekhit, A. E.-D., & Hopkins, D. (2021). Total volatile basic nitrogen (TVB-N) and its association to quality and spoilage parameters for beef. Proceedings of the 67th International Congress of Meat Science and Technology (ICoMST). Retrieved from https://digicomst.ie

Kavle, R. R., Agyei, D., Bekhit, A. E.-D. A., & Carne, A. (2021). Enzyme-based production of antioxidant peptides from mealworm larvae protein extracts. Proceedings of the Sustainable Food Future Conference. (pp. 35). Retrieved from https://www.foodfutureconference.com.au

Ahmmed, M., Carne, A., Tian, H. S., & Bekhit, A. E.-D. (2021). Omega-3 phospholipidomic profiling by nuclear magnetic resonance spectroscopy of commercial New Zealand species fish head by-product. Proceedings of the American Chemical Society (ACS) Fall Meeting. Retrieved from https://www.acs.org

Ahmmed, M. K., Burnett, A., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2021). Lipidomic profiling of three lean fish species head and skin. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S36. Retrieved from http://www.nzifst.org.nz/

Burnett, A., Ahmmed, M. K., Tian, H. S., Carne, A., & Bekhit, A. E.-D. A. (2021). Effect of pulsed electric fields on hoki gonad lipid extraction and characteristics. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S35. Retrieved from http://www.nzifst.org.nz/

Sung, Y.-T., Kebede, B., Richardson, A., & Bekhit, A. (2021). Flavour volatiles of raw and cooked lamb treated with wine lees. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S26. Retrieved from http://www.nzifst.org.nz/

Haththotuwa, T., Dias, J., & Bekhit, A. E.-D. (2021). Assessment of novel wool keratin derived protein (KDP) as a dietary antioxidant. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 32). [Abstract]

Other Research Output

Bekhit, A. (2021, November). Future Foods: What will be on dining tables in 2025. Asia-Pacific Institute of Food Professionals (APIFP). [Webinar].

Bekhit, A. (2021, February). Oxidative processes in fresh meat. MeatsPad Podcast, Episode 20. The Provisioner: Independent Processor. [Podcast].

Other - Edited Journal

Bekhit, A. E.-D. A. (Ed.). (2021). Foods [Special issue: Non-bovine Milk: Novel Sources and Recent Advances in Their Nutrition, Safety, Functionality and Acceptability]. [Guest Editor].

2020

Chapter in Book - Research

Shavandi, A., Saeedi, P., & Bekhit, A. E.-D. A. (2020). Pulsed electric field processing. In Y. Ozogul (Ed.), Innovative technologies in seafood processing. (pp. 155-174). Boca Raton, FL: CRC Press.

Journal - Research Article

Wang, Y., Bekhit, A. E.-D. A., Mason, S. L., & Morton, J. D. (2020). Lactoferrin isolation and hydrolysis from red deer (Cervus elaphus) milk and the antibacterial activity of deer lactoferrin and its hydrolysates. Foods, 9, 1711. doi: 10.3390/foods9111711

Ahmmed, M. K., Bunga, S., Stewart, I., Tian, H., Carne, A., & Bekhit, A. E.-D. A. (2020). Simple and efficient one-pot extraction method for phospholipidomic profiling of total oil and lecithin by phosphorus-31 nuclear magnetic resonance measurements. Journal of Agricultural & Food Chemistry, 61, 14286-14296. doi: 10.1021/acs.jafc.0c05803

Shaaban, M. M., Ragab, H. M., Akaji, K., McGeary, R. P., Bekhit, A. E.-D. A., Hussein, W. M., … Bekhit, A. A. (2020). Design, synthesis, biological evaluation and in silico studies of certain aryl sulfonyl hydrazones conjugated with 1,3-diaryl pyrazoles as potent metallo-β-lactamase inhibitors. Bioorganic Chemistry, 105, 104386. doi: 10.1016/j.bioorg.2020.104386

Burrow, K., Young, W., Hammer, N., Safavi, S., Scholze, M., McConnell, M., Carne, A., Barr, D., Reid, M., & Bekhit, A. E.-D. (2020). The effect of the supplementation of a diet low in calcium and phosphorus with either sheep milk or cow milk on the physical and mechanical characteristics of bone using a rat model. Foods, 9(8), 1070. doi: 10.3390/foods9081070

Arshad, R. N., Abdul-Malek, Z., Munir, A., Buntat, Z., Ahmad, M. H., Jusoh, Y. M. M., Bekhit, A. E.-D. A., … Aadil, R. M. (2020). Electrical systems for pulsed electric field applications in the food industry: An engineering perspective. Trends in Food Science & Technology, 104, 1-13. doi: 10.1016/j.tifs.2020.07.008

Mungure, T. E., Farouk, M. M., Birch, E. J., Carne, A., Staincliffe, M., Stewart, I., & Bekhit, A. E.-D. A. (2020). Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle. Innovative Food Science & Emerging Technologies, 65, 102457. doi: 10.1016/j.ifset.2020.102457

Hou, Y., Carne, A., McConnell, M., Mros, S., Vasileva, E. A., Mishchenko, N. P., Burrow, K., Wang, K., … Bekhit, A. E.-D. A. (2020). PHNQ for Evechinus chloroticus sea urchin supplemented with calcium promotes mineralization in Saos-2 human bone cell line. Marine Drugs, 18(7), 373. doi: 10.3390/md18070373

Hou, Y., Carne, A., McConnell, M., Mros, S., Bekhit, A. A., & Bekhit, A. E.-D. A. (2020). Macroporous resin extraction of PHNQs from Evechinus chloroticus sea urchin and their in vitro antioxidant, anti-bacterial and in silico anti-inflammatory activities. LWT, 131, 109817. doi: 10.1016/j.lwt.2020.109817

Barba, F. J., Roohinejad, S., Ishikawa, K., Leong, S. Y., Bekhit, A. E.-D. A., Saraiva, J. A., & Lebovka, N. (2020). Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends in Food Science & Technology, 100, 77-87. doi: 10.1016/j.tifs.2020.03.032

Amini Khoozani, A., Kebede, B., & Bekhit, A. E.-D. A. (2020). Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. LWT, 126, 109252. doi: 10.1016/j.lwt.2020.109252

Burrow, K., Young, W., McConnell, M., Carne, A., Barr, D., Reid, M., & Bekhit, A. E.-D. (2020). The effect of sheep and cow milk supplementation of a low calcium diet on the distribution of macro and trace minerals in the organs of weanling rats. Nutrients, 12(3), 594. doi: 10.3390/nu12030594

Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2020). Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing. Journal of Food Measurement & Characterization, 14, 1533-1542. doi: 10.1007/s11694-020-00402-7

Amini Khoozani, A., Kebede, B., Birch, J., & Bekhit, A. E.-D. A. (2020). The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods, 9(2), 152. doi: 10.3390/foods9020152

Hou, Y., Carne, A., McConnell, M., Bekhit, A. A., Mros, S., Amagase, K., & Bekhit, A. E.-D. A. (2020). In vitro antioxidant and antimicrobial activities, and in vivo anti-inflammatory activity of crude and fractionated PHNQs from sea urchin (Evechinus chloroticus). Food Chemistry, 316, 126339. doi: 10.1016/j.foodchem.2020.126339

Taylor, J., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2020). Consumers’ perceptions and sensory properties of beef patty analogues. Foods, 9(1), 63. doi: 10.3390/foods9010063

Mungure, T. E., Birch, E. J., Ponnampalam, E. N., Stewart, I., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2020). Conjugated linoleic acid and cholesterol oxidative products generated in hot boned beef Semimembranosus muscle as affected by rigor temperature, ageing and display time. Foods, 9(1), 43. doi: 10.3390/foods9010043

Ahmmed, M. K., Ahmmed, F., Tian, H., Carne, A., & Bekhit, A. E.-D. (2020). Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health. Comprehensive Reviews in Food Science & Food Safety, 19(1), 64-123. doi: 10.1111/1541-4337.12510

Bhat, Z. F., Morton, J. D., Zhang, X., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows. Food Research International, 127, 108708. doi: 10.1016/j.foodres.2019.108708

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2020). The application of pulsed electric field as a sodium reducing strategy for meat products. Food Chemistry, 306, 125622. doi: 10.1016/j.foodchem.2019.125622

Gong, X., Morton, J. D., Bhat, Z. F., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction. International Journal of Food Science & Technology, 55, 742-750. doi: 10.1111/ijfs.14345

Journal - Research Other

Hassoun, A., Ojha, S., Tiwari, B., Rustad, T., Nilsen, H., Heia, K., … Bekhit, A. E.-D., … Wold, J. (2020). Monitoring thermal and non-thermal treatments during processing of muscle foods: A comprehensive review of recent technological advances. Applied Sciences, 10, 6802. doi: 10.3390/app10196802

Saini, R. K., Bekhit, A. E.-D. A., Roohinejad, S., Rengasamy, K. R. R., & Keum, Y.-S. (2020). Chemical stability of lycopene in processed products: A review of the effects of processing methods and modern preservation strategies. Journal of Agricultural & Food Chemistry, 68, 712-726. doi: 10.1021/acs.jafc.9b06669

Shavandi, A., Saeedi, P., Gérard, P., Jalalvandi, E., Cannella, D., & Bekhit, A. E.-D. (2020). The role of microbiota in tissue repair and regeneration. Journal of Tissue Engineering & Regenerative Medicine, 14, 539-555. doi: 10.1002/term.3009

Conference Contribution - Published proceedings: Abstract

Bunga, S., Birch, J., Carne, A., & Bekhit, A. E.-D. A. (2020). Colour and chemical composition of Karasumi-like Chinook salmon (O. tshawytscha) roe relevant to its quality. Proceedings of the 2019 International Joint Conference on JSAM and SASJ, and CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops. (pp. 113). Saitama City, Japan: Japanese Society of Agricultural Machinery and Food Engineers. [Abstract]

Bekhit, A. E.-D. A. (2020). Biotransformation in changing world: New challenges for food scientists. Proceedings of the 2019 International Joint Conference on JSAM and SASJ, and CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops. (pp. 1). Saitama City, Japan: Japanese Society of Agricultural Machinery and Food Engineers. [Abstract]

Bekhit, A. E.-D. A. (2020). Pulsed electric fields applications in fresh meat. Proceedings of the 2019 International Joint Conference on JSAM and SASJ, and CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops. (pp. 18). Saitama City, Japan: Japanese Society of Agricultural Machinery and Food Engineers. [Abstract]

2019

Chapter in Book - Research

Bhat, Z. F., Mason, S., Morton, J. D., Bekhit, A. E.-D. A., & Bhat, H. F. (2019). Antihypertensive peptides from animal proteins. In J.-M. Mérillon & K. G. Ramawat (Eds.), Bioactive molecules in food. (pp. 319-353). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-78030-6_18

Ponnampalam, E. N., Bekhit, A. E. D., Bruce, H., Scollan, N. D., Muchenje, V., Silva, P., & Jacobs, J. L. (2019). Production strategies and processing systems of meat: Current status and future outlook for innovation: A global perspective. In C. M. Galanakis (Ed.), Sustainable meat production and processing. (pp. 17-44). London, UK: Academic Press. doi: 10.1016/B978-0-12-814874-7.00002-X

Shavandi, A., Hou, Y., Carne, A., McConnell, M., & Bekhit, A. E.-D. A. (2019). Marine waste utilization as a source of functional and health compounds. In F. Toldrá (Ed.), Advances in food and nutrition research (Vol. 87). (pp. 187-254). Cambridge, MA: Elsevier. doi: 10.1016/bs.afnr.2018.08.001

Koubaa, M., Roohinejad, S., Mungure, T. E., Bekhit, A. E.-D., Greiner, R., & Mallikarjunan, K. (2019). Effect of emerging processing technologies on Maillard reactions. In L. Melton, F. Shahidi & P. Varelis (Eds.), Encyclopedia of food chemistry: Volume 2. (pp. 76-82). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21652-1

Journal - Research Article

Ahmad, T., Butt, M. Z., Aadil, R. M., Inam-Ur-Raheem, M., Abdullah, Bekhit, A. E.-D., … Cruz, A. G. (2019). Impact of nonthermal processing on different milk enzymes. International Journal of Dairy Technology, 72(4), 481-495. doi: 10.1111/1471-0307.12622

Farouk, M. M., Staincliffe, M., Hopkins, D. L., Wu, G., Che, C., Bekhit, A. E. D., … Challies, M. J. (2019). Visible fat content of hotpot beef acceptability by New Zealand Chinese, Japanese, and Korean consumers. Journal of Food Quality, 7608404. doi: 10.1155/2019/7608404

Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E.-D. A., & Bhat, H. F. (2019). Technological, regulatory, and ethical aspects of in vitro meat: A future slaughter-free harvest. Comprehensive Reviews in Food Science & Food Safety, 18(4), 1192-1208. doi: 10.1111/1541-4337.12473

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Does pulsed electric field have a potential to improve the quality of beef from older animals and how? Innovative Food Science & Emerging Technologies, 56, 102194. doi: 10.1016/j.ifset.2019.102194

Tao, H., Cui, B., Zhang, H., Bekhit, A. E.-D., & Lu, F. (2019). Identification and characterization of flavonoids compounds in cassava leaves (Manihot esculenta Crantz) by HPLC/FTICR-MS. International Journal of Food Properties, 22(1), 1134-1145. doi: 10.1080/10942912.2019.1626879

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Current and future prospects for the use of pulsed electric field in the meat industry. Critical Reviews in Food Science & Nutrition, 59(10), 1660-1674. doi: 10.1080/10408398.2018.1425825

Bhat, Z. F., Morton, J. D., Mason, S. L., Jayawardena, S. R., & Bekhit, A. E.-D. A. (2019). Pulsed electric field: A new way to improve digestibility of cooked beef. Meat Science, 155, 79-84. doi: 10.1016/j.meatsci.2019.05.005

Huang, W., Feng, Z., Aila, R., Hou, Y., Carne, A., & Bekhit, A. E.-D. A. (2019). Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots. Food Chemistry, 291, 253-262. doi: 10.1016/j.foodchem.2019.04.021

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing. Meat Science, 153, 144-151. doi: 10.1016/j.meatsci.2019.03.018

Amini Khoozani, A., Bekhit, A. E.-D. A., & Birch, J. (2019). Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules, 130, 938-946. doi: 10.1016/j.ijbiomac.2019.03.010

Zhang, H., Birch, J., Xie, C., Yang, H., & Bekhit, A. E.-D. (2019). Optimization of ultrasound assisted extraction method for phytochemical compounds and in-vitro antioxidant activity of New Zealand and China Asparagus cultivars (officinalis L.) roots extracts. Food Chemistry, 294, 276-284. doi: 10.1016/j.foodchem.2019.03.012

Zhang, H., Birch, J., Ma, Z. F., Xie, C., Yang, H., Bekhit, A. E.-D., & Dias, G. (2019). Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots. Journal of Food Science & Technology, 56(2), 799-810. doi: 10.1007/s13197-018-3540-0

Zequan, X., Zirong, W., Jiankun, L., Xin, M., Hopkins, D. L., Holman, B. W. B., & Bekhit, A. E.-D. A. (2019). The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Science, 152, 1-7. doi: 10.1016/j.meatsci.2019.02.003

Zhang, H., Birch, J., Pei, J., Mohamed Ahmed, I. A., Yang, H., Dias, G., … Bekhit, A. E.-D. (2019). Identification of six phytochemical compounds from Asparagus officinalis L. root cultivars from New Zealand and China using UAE-SPE-UPLC-MS/MS: Effects of extracts on H₂O₂-induced oxidative stress. Nutrients, 11(1), 107. doi: 10.3390/nu11010107

Bhat, Z. F., Morton, J. D., Mason, S. L., Mungure, T. E., Jayawardena, S. R., & Bekhit, A. E.-D. A. (2019). Effect of pulsed electric field on calpain activity and proteolysis of venison. Innovative Food Science & Emerging Technologies, 52, 131-135. doi: 10.1016/j.ifset.2018.11.006

Bekhit, A. E.-D. A., Cheng, V. J., Zhang, H., Mros, S., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., … McConnell, M. (2019). Effect of extraction system and grape variety on anti-influenza compounds from wine production residue. Food Control, 99, 180-189. doi: 10.1016/j.foodcont.2018.12.036

Burrow, K., Young, W., Carne, A., McConnell, M., Hammer, N., Scholze, M., & Bekhit, A. E.-D. (2019). Consumption of sheep milk compared to cow milk can affect trabecular bone ultrastructure in a rat model. Food & Function, 10, 163-171. doi: 10.1039/c8fo01598h

Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E.-D. A., & Mungure, T. E. (2019). Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi. Food Research International, 120, 793-799. doi: 10.1016/j.foodres.2018.11.040

Bekhit, A. A., Saudi, M. N., Hassan, A. M. M., Fahmy, S. M., Ibrahim, T. M., Ghareeb, D., … Bekhit, A. E.-D. A. (2019). Synthesis, in silico experiments and biological evaluation of 1,3,4-trisubstituted pyrazole derivatives as antimalarial agents. European Journal of Medicinal Chemistry, 163, 353-366. doi: 10.1016/j.ejmech.2018.11.067

Zheng, W., Yoo, K.-H., Choi, J.-M., Park, D.-H., Kim, S.-K., Kang, Y.-S., … Bekhit, A. E.-D., … Shin, H.-C. (2019). A modified QuEChERS method coupled with liquid chromatography-tandem mass spectrometry for the simultaneous detection and quantification of scopolamine, L-hyoscyamine, and sparteine residues in animal-derived food products. Journal of Advanced Research, 15, 95-102. doi: 10.1016/j.jare.2018.09.004

Jayawardena, S. R., Morton, J. D., Brennan, C. S., & Bekhit, A. E.-D. A. (2019). Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta. International Journal of Food Science & Technology, 54, 610-618. doi: 10.1111/ijfs.13927

Hou, Y., Vasileva, E. A., Mishchenko, N. P., Carne, A., McConnell, M., & Bekhit, A. E.-D. A. (2019). Extraction, structural characterization and stability of polyhydroxylated naphthoquinones from shell and spine of New Zealand sea urchin (Evechinus chloroticus). Food Chemistry, 272, 379-387. doi: 10.1016/j.foodchem.2018.08.046

Bhat, Z. F., Morton, J. D., Mason, S., Bekhit, A. E.-D. A., & Bhat, H. F. (2019). Obesity and neurological disorders: Dietary perspective of a global menace. Critical Reviews in Food Science & Nutrition, 59(8), 1294-1310. doi: 10.1080/10408398.2017.1404442

Agyei, D., Pan, S., Acquah, C., Bekhit, A. E.-D. A., & Danquah, M. K. (2019). Structure-informed detection and quantification of peptides in food and biological fluids. Journal of Food Biochemistry, 43(1), e12482. doi: 10.1111/jfbc.12482

Journal - Research Other

Esteghlal, S., Gahruie, H. H., Niakousari, M., Barba, F. J., Bekhit, A. E.-D., Mallikarjunan, K., & Roohinejad, S. (2019). Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids. Foods, 8(7), 262. doi: 10.3390/foods8070262

Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2019). Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science & Technology, 56(2), 548-559. doi: 10.1007/s13197-018-03562-z

Zheng, W., Yoo, K.-H., Abd El-Aty, A. M., Park, D.-H., Choi, J.-M., Kim, S.-K., … Bekhit, A. E.-D., … Shin, H.-C. (2019). Quantitative determination of carbasalate calcium derived metabolites, acetylsalicylic acid and salicylic acid, in six animal foods using liquid-liquid extraction method coupled with liquid chromatography-tandem mass spectrometry. Food Chemistry, 278, 744-750. doi: 10.1016/j.foodchem.2018.11.118

Zhang, H., Birch, J., Pei, J., Ma, Z. F., & Bekhit, A. E.-D. (2019). Phytochemical compounds and biological activity in Asparagus roots: A review. International Journal of Food Science & Technology, 54, 966-977. doi: 10.1111/ijfs.13993

Conference Contribution - Published proceedings: Abstract

Setyadi, N. W., Tantamacharik, T., & Bekhit, A. E.-D. (2019). Membrane-bound protease from two strains of Bacillus licheniformis obtained from a gelatine production system: Extraction and application in feather degradation. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S26. Retrieved from http://www.nzifst.org.nz

Bhat, Z. F., Morton, J. D., Mason, S. L., Jayawardena, R., & Bekhit, A. E.-D. A. (2019). Does pulsed electric field have a role in sodium reduction strategy? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S24. Retrieved from http://www.nzifst.org.nz

Wang, Y., Mason, S., Morton, J., & Bekhit, A. (2019). Lactoferrin from deer milk whey. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S22. Retrieved from http://www.nzifst.org.nz

Bunga, S., Birch, J., Carne, A., & Bekhit, A. E.-D. A. (2019). Analysis of long chain polyunsaturated fatty acids in salted Chinook salmon (Oncorhynchus tshawytscha) fish roe during drying or fermentation processing. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S19. Retrieved from http://www.nzifst.org.nz

Jayawardena, S. R., Morton, J. D., Brennan, C. S., Bhat, Z. F., & Bekhit, A. E.-D. A. (2019). Optimising processing of beef lung protein powder to provide a nutritious ingredient rich in proteins and minerals. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S17. Retrieved from http://www.nzifst.org.nz

Anwar, M., Birch, E. J., & Bekhit, A. E.-D. (2019). Transforming orphan crops into valuable source of functional water-soluble non-starch polysaccharide material for food application: The case of taro. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S11. Retrieved from http://www.nzifst.org.nz

Ahmmed, M. K., Bunga, S., Tian, S., Carne, A., & Bekhit, A. E.-D. A. (2019). Effect of pH on quantitation of phospholipids extracted from natural products by ³¹P NMR. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S10. Retrieved from http://www.nzifst.org.nz

Bekhit, A. (2019). Deer milk: A decade of research. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. G4-4. Retrieved from http://www.nzifst.org.nz

Mungure, T., Birch, J. E., Carne, A., Stewart, I., Farouk, M., Staincliffe, M., & Bekhit, A. E.-D. A. (2019). NMR-based metabolites profiling of wet and dry aged pulsed electric fields treated venison. Proceedings of the 65th International Congress of Meat Science and Technology (ICoMST). (pp. 819-821). Retrieved from https://www.icomst2019.com/

Jayawardena, S. R., Morton, J. D., Brennan, C. S., Bhat, Z. F., & Bekhit, A. E.-D. A. (2019). Processing of beef lungs as a nutritious protein supplement and evaluate the processing effect on in vitro digestibility. Proceedings of the 65th International Congress of Meat Science and Technology (ICoMST). (pp. 892-894). Retrieved from https://www.icomst2019.com/

Bhat, Z. F., Morton, J. D., Mason, S. L., Jayawardena, S. R., & Bekhit, A. E.-D. A. (2019). Pulsed electric field improves the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal simulation. Proceedings of the 65th International Congress of Meat Science and Technology (ICoMST). (pp. 500-501). Retrieved from https://www.icomst2019.com/

Conference Contribution - Poster Presentation (not in published proceedings)

Bunga, S., Birch, J., Carne, A., & Bekhit, A. E. D. (2019, June). Impact of salt-drying and fermentation on the tocopherol and polyunsaturated fatty acid content of Chinook salmon (Oncorhynchus tshawytscha). Poster session presented at the Institute of Food Technologists (IFT) Annual Event and Expo: Feed Your Future, New Orleans, LA.

Other - Edited Journal

Bekhit, A. E.-D. A., Roohinejad, S., Aliakbarian, B., & Estevinho, B. (Eds.). (2019). Food Research International, 119 [Special section: Enhancing food safety]. [Journal Section Editor].

2018

Chapter in Book - Research

Tantamacharik, T., Carne, A., Agyei, D., Birch, J., & Bekhit, A. E.-D. A. (2018). Use of plant proteolytic enzymes for meat processing. In M. G. Guevara & G. R. Daleo (Eds.), Biotechnological applications of plant proteolytic enzymes. (pp. 43-67). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-97132-2_3

Niakousari, M., Damyeh, M. S., Gahruie, H. H., Bekhit, A. E.-D. A., Greiner, R., & Roohinejad, S. (2018). Conventional emulsions. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. 1-27). Hoboken, NJ: Wiley. doi: 10.1002/9781119247159.ch1

Mungure, T. E., Bekhit, A. E.-D., Carne, A., Roohinejad, S., Mallikarjunan, K., & Birch, J. (2018). Application of HPLC in characterisation of triacylglycerols and detection of adulteration in cold pressed seed oils. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22526-2

Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2018). Resistant starch preparation methods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22491-8

Kanokruangrong, S., Birch, J., & Bekhit, A. E.-D. A. (2018). Processing effects on meat flavor. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21861-1

Burrow, K., Young, W., Carne, A., McConnell, M., & Bekhit, A. E.-D. (2018). Interactions of milk proteins with minerals. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22489-X

Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2018). Fermentation of grains. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21657-0

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Kong, L. (2018). Meat color: Factors affecting color stability. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21665-X

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Zequan, X. (2018). Meat colour: Chemistry and measurement systems. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22419-0

Morton, J. D., Bhat, Z. F., & Bekhit, A. E.-D. A. (2018). Proteases and Meat Tenderization. In G. Smithers (Ed.), Reference modules in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21663-6

Journal - Research Article

Said, T. M. A., Elgasim, E. A., Eltilib, H. H. A. B., Bekhit, A. E.-D. A., Al-Juhaimi, F. Y., & Ahmed, I. A. M. (2018). Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage. CyTA: Journal of Food, 16(1), 642-649. doi: 10.1080/19476337.2018.1448456

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation. LWT, 102, 45-51. doi: 10.1016/j.lwt.2018.12.013

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging. Journal of Food Processing & Preservation, 42, e13835. doi: 10.1111/jfpp.13835

Hou, Y., Vasileva, E. A., Carne, A., McConnell, M., Bekhit, A. E.-D. A., & Mishchenko, N. P. (2018). Naphthoquinones of the spinochrome class: Occurrence, isolation, biosynthesis and biomedical applications [Review]. RSC Advances, 8(57), 32637-32650. doi: 10.1039/c8ra04777d

Bekhit, A. A., El-Agroudy, E., Helmy, A., Ibrahim, T. M., Shavandi, A., & Bekhit, A. E.-D. A. (2018). Leishmania treatment and prevention: Natural and synthesized drugs. European Journal of Medicinal Chemistry, 160, 229-244. doi: 10.1016/j.ejmech.2018.10.022

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Pulsed electric field: Role in protein digestion of beef Biceps femoris. Innovative Food Science & Emerging Technologies, 50, 132-138. doi: 10.1016/j.ifset.2018.09.006

Zhang, H., Birch, J., Yang, H., Xie, C., Kong, L., Dias, G., & Bekhit, A. E.-D. (2018). Effect of solvents on polyphenol recovery and antioxidant activity of isolates of Asparagus Officinalis roots from Chinese and New Zealand cultivars. International Journal of Food Science & Technology, 53(10), 2369-2377. doi: 10.1111/ijfs.13829

Bekhit, A. A., Saudi, M. N., Hassan, A. M. M., Fahmy, S. M., Ibrahim, T. M., Ghareeb, D., … Bekhit, A. E.-D. A. (2018). Synthesis, molecular modeling and biological screening of some pyrazole derivatives as antileishmanial agents. Future Medicinal Chemistry, 10(19), 2325-2344. doi: 10.4155/fmc-2018-0058

Burrow, K., Young, W., McConnell, M., Carne, A., Barr, D., Reid, M., & Bekhit, A. E.-D. (2018). The distribution of essential, trace, and nonessential minerals in weanling male rats fed sheep or cow milk. Molecular Nutrition & Food Research, 62, 1800482. doi: 10.1002/mnfr.201800482

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science & Food Safety, 17(4), 841-859. doi: 10.1111/1541-4337.12356

Burrow, K., Young, W., McConnell, M., Carne, A., & Bekhit, A. E.-D. (2018). Do dairy minerals have a positive effect on bone health? Comprehensive Reviews in Food Science & Food Safety, 17(4), 989-1005. doi: 10.1111/1541-4337.12364

Bekhit, A. E.-D. A., Duncan, A., Bah, C. S. F., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Amin, H. F. (2018). Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe. Food Chemistry, 264, 73-80. doi: 10.1016/j.foodchem.2018.05.008

Zhang, H., Birch, J., Xie, C., Yang, H., Dias, G., Kong, L., & Bekhit, A. E.-D. (2018). Optimization of extraction parameters of antioxidant activity of extracts from New Zealand and Chinese Asparagus officinalis L root cultivars. Industrial Crops & Products, 119, 191-200. doi: 10.1016/j.indcrop.2018.03.066

Symes, A., Shavandi, A., Zhang, H., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2018). Antioxidant activities and caffeic acid content in New Zealand asparagus (Asparagus officinalis) roots extracts. Antioxidants, 7(4), 52. doi: 10.3390/antiox7040052

Temraz, M. G., Elzahhar, P. A., Bekhit, A. E.-D. A., Bekhit, A. A., Labib, H. F., & Belal, A. S. F. (2018). Anti-leishmanial click modifiable thiosemicarbazones: Design, synthesis, biological evaluation and in silico studies. European Journal of Medicinal Chemistry, 151, 585-600. doi: 10.1016/j.ejmech.2018.04.003

Ye, Z., Shavandi, A., Harrison, R., & Bekhit, A. E.-D. A. (2018). Characterization of phenolic compounds in wine lees. Antioxidants, 7(4), 48. doi: 10.3390/antiox7040048

Shavandi, A., Bekhit, A. E.-D. A., Saeedi, P., Izadifar, Z., Bekhit, A. A., & Khademhosseini, A. (2018). Polyphenol uses in biomaterials engineering. Biomaterials, 167, 91-106. doi: 10.1016/j.biomaterials.2018.03.018

Roobab, U., Aadil, R. M., Madni, G. M., & Bekhit, A. E.-D. (2018). The impact of nonthermal technologies on the microbiological quality of juices: A review. Comprehensive Reviews in Food Science & Food Safety, 17(2), 437-457. doi: 10.1111/1541-4337.12336

Bekhit, A. A., Farghaly, A. M., Shafik, R. M., Elsemary, M. M. A., Bekhit, A. E.-D. A., Guemei, A. A., … Ibrahim, T. M. (2018). Synthesis, biological evaluation and molecular modeling of novel thienopyrimidinone and triazolothienopyrimidinone derivatives as dual anti-inflammatory antimicrobial agents. Bioorganic Chemistry, 77, 38-46. doi: 10.1016/j.bioorg.2017.12.028

Bekhit, A. E.-D. A., Shavandi, A., Jodjaja, T., Birch, J., Teh, S., Ahmed, I. A. M., … Saeedi, P., & Bekhit, A. A. (2018). Flaxseed: Composition, detoxification, utilization, and opportunities. Biocatalysis & Agricultural Biotechnology, 13, 129-152. doi: 10.1016/j.bcab.2017.11.017

Khan, A. A., Randhawa, M. A., Carne, A., Ahmed, I. A. M., Al-Juhaimi, F. Y., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2018). Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken. Innovative Food Science & Emerging Technologies, 45, 273-279. doi: 10.1016/j.ifset.2017.11.012

Khan, A. A., Randhawa, M. A., Carne, A., Mohamed Ahmed, I. A., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2018). Quality and nutritional minerals in chicken breast muscle treated with low and high pulsed electric fields. Food & Bioprocess Technology, 11(1), 122-131. doi: 10.1007/s11947-017-1997-x

Saljoughian, S., Roohinejad, S., Bekhit, A. E.-D. A., Greiner, R., Omidizadeh, A., Nikmaram, N., & Khaneghah, A. M. (2018). The effects of food essential oils on cardiovascular diseases: A review. Critical Reviews in Food Science & Nutrition, 58(10), 1688-1705. doi: 10.1080/10408398.2017.1279121

Journal - Research Other

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Role of calpain system in meat tenderness: A review. Food Science & Human Wellness, 7, 196-204. doi: 10.1016/j.fshw.2018.08.002

Mungure, T. E., Roohinejad, S., Bekhit, A. E.-D. A., Greiner, R., & Mallikarjunan, K. (2018). Potential application of pectin for the stabilization of nanoemulsions. Current Opinion in Food Science, 19, 72-76. doi: 10.1016/j.cofs.2018.01.011

Wang, M.-S., Wang, L.-H., Bekhit, A. E.-D. A., Yang, J., Hou, Z.-P., Wang, Y.-Z., … Zeng, X.-A. (2018). A review of sublethal effects of pulsed electric field on cells in food processing. Journal of Food Engineering, 223, 32-41. doi: 10.1016/j.jfoodeng.2017.11.035

Conference Contribution - Published proceedings: Full paper

Zequan, X., Zirong, W., Jiankun, L., Xin, M., Zheng, C., Tao, L., … Bekhit, A. E.-D. A. (2018). The effect of freezing time on the shear force and TVB-N value of normal and PSE pork. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E.-D. A., & Jayawardena, S. R. (2018). Effect of pulsed electric field on the calpain activity and proteolysis of beef semimembranosus muscle. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Jayawardena, S. R., Morton, J. D., Brennan, C. S., Bhat, Z. F., & Bekhit, A. E.-D. A. (2018). Beef lung protein powder as a functional ingredient to enhance protein and iron content of plant-based diets. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Bekhit, A. E.-D. A., Ha, M., Carne, A., Hopkins, D. L., & Geesink, G. (2018). Effect of commercial proteases and in-house preparations of asparagus and kiwifruit extracts on the eating and keeping qualities of hot-boned beef. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Bekhit, A. E.-D. A., Knarston, G., & Carne, A. (2018). Effects of injection time and post-mortem storage time on texture properties of beef topside treated with plant proteases. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Zhang, R., Yoo, M. J., Mungure, T. E., Bekhit, A. E. D., & Farouk, M. M. (2018). Stepwise in-bag dry-ageing of lean beef. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Mungure, T. E., Birch, J., Carne, A., Stewart, I., Farouk, M. M., & Bekhit, A. E.-D. A. (2018). Effect of combining PEF treatment and drying conditions on weight loss and shear force of venison. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Mungure, T. E., Birch, J., Carne, A., Stewart, I., Farouk, M. M., & Bekhit, A. E.-D. A. (2018). Effects of combining PEF treatment and drying conditions on conjugated linoleic acid and lipid oxidation of NZ venison. Proceedings of the 64th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi/

Conference Contribution - Published proceedings: Abstract

Bekhit, A. E.-D. (2018). Novel and traditional technologies for the production of safe meat products: What we know and what we don't know. Proceedings of the XIX World Congress of CIGR (Commission Internationale du Génie Rural): Sustainable Life for Children. (pp. 144). Retrieved from https://cigr.org/node/629

Bekhit, A. E.-D., Zhang, H., Birch, J., Xie, C., Yang, H., & Kong, L. (2018). Optimization of antioxidant activity of extracts from New Zealand and Chinese asparagus root cultivars using microwave assisted process. Proceedings of the XIX World Congress of CIGR (Commission Internationale du Génie Rural): Sustainable Life for Children. (pp. 127). Retrieved from https://cigr.org/node/629

Huang, W., Tao, Y., Feng, Z., Hou, Y., Zhang, H., & Bekhit, A. E.-D. (2018). The effect of pulsed electric field on the quality of dried apricot. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. P5. Retrieved from http://www.nzifst.org.nz

Birch, J., Huang, M., & Bekhit, A. E.-D. (2018). Analysis of mutton bird stomach oil. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. P4. Retrieved from http://www.nzifst.org.nz

Kim, J., Birch, J., Mungure, T. E., & Bekhit, A. E.-D. (2018). Lipid profiles from different anatomical parts of mutton birds over different harvest seasons. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. P3. Retrieved from http://www.nzifst.org.nz

Mungure, T. E., Birch, J., Carne, A., Stewart, I., Farouk, M., Zhang, R., … Bekhit, A. E.-D. A. (2018). An assessment of lipid oxidation in stepwise in-bag dry aged lean bull beef. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. S10. Retrieved from http://www.nzifst.org.nz

Bekhit, A. E.-D., & Birch, J. (2018). New Omega-3 enriched fish oil products from New Zealand fish by-products. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. H4-3. Retrieved from http://www.nzifst.org.nz

Bekhit, A. E.-D. (2018). Opportunities for utilisation of co-products from the meat industry. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. H4-1. Retrieved from http://www.nzifst.org.nz

Wang, Y., Mason, S., Morton, J., & Bekhit, A. (2018). Effects of deer and bovine milk whey and their hydrolysates on E. coli growth. Proceedings of the New Zealand Microbiological Society (NZMS) New Zealand Society for Biochemistry and Molecular Biology (NZSBMB) Joint Annual Conference: Microbes & Molecules. (pp. 120-121). Retrieved from https://www.nzmsconference.org.nz

Anwar, M., Bekhit, A. E.-D., & Birch, E. J. (2018). Taro water-soluble non-starch polysaccharide: Functions and potentials for food and pharmaceutical industries. Proceedings of the Pacific International Health Symposium. (pp. 40). Retrieved from https://pihs.squarespace.com

Conference Contribution - Poster Presentation (not in published proceedings)

Burrow, K., McConnell, M., Mros, S., Young, W., Carne, A., Hammer, N., & Bekhit, A. E. D. (2018, August). Insights on the effects of sheep and cow milk on bone development in vitro and in vivo. Poster session presented at the International Dairy Federation (IDF) World Dairy Summit, Daejeon, Republic of Korea.

Conference Contribution - Verbal presentation and other Conference outputs

Burrow, K., Young, W., Carne, A., McConnell, M., & Bekhit, A. E. D. (2018, January). Sheep milk compared to cow milk consumption enhances physical bone properties in a rat model. Verbal presentation at the 3rd International Conference on Food Properties, Sharjah, United Arab Emirates.

Burrow, K., McConnell, M., Carne, A., Young, W., & Bekhit, A. E.-D. (2018, March). Evaluation of the effect of sheep and cow milks on bone structure in a rat model. Verbal presentation at the Proceedings of the SheepMilkNZ Conference, Palmerston North, New Zealand.

Other - Edited Journal

Bekhit, A. E.-D. A., & Birch, J. (Eds.). (2018). Antioxidants, 7 [Special issue: Bioactive Compounds from Food Waste: Bioprocessing and Technological Advancement]. [Guest Editors].

2017

Edited Book - Research

Bekhit, A. E.-D. A. (Ed.). (2017). Advances in meat processing technology. Boca Raton, FL: CRC Press, 604p. doi: 10.1201/9781315371955

Chapter in Book - Research

Ponnampalam, E. N., Bekhit, A. E.-D. A., Holman, B. W. B., Jayasundera, M., Lewandowski, P. A., Dunshea, F. R., … Gill, H. (2017). Use of plant materials to enhance the nutritional appeal of processed meat products. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 413-446). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Mungure, T. E., Stewart, I., Birch, J., & Bekhit, A. E.-D. A. (2017). NMR spectroscopy applications in the meat industry. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 343-384). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Elansari, A., & Bekhit, A. E.-D. A. (2017). Freezing/thawing technologies of meat. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 219-268). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Pottier, L., de Lamballerie, M., Bekhit, A. E.-D. A., Yang, H., & Rosenthal, A. (2017). Manipulation of meat quality: High pressure treatment. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 169-218). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Nowak, K. W., Ropelewska, E., Bekhit, A. E.-D. A., & Markowski, M. (2017). Ultrasound applications in the meat industry. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 3-32). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Bekhit, A. E.-D. A., Suwandy, V., Carne, A., Mohamed Ahmed, I. A., & Wang, Z. (2017). Manipulation of meat quality: Electrical stimulation and pulsed electric field. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 121-168). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Bekhit, A. E.-D. A., Carne, A., Ryder, K., Ha, M., & Kong, L. (2017). Manipulation of meat structure: Use of exogenous proteases. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 65-120). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Wang, Y., Bekhit, A. E.-D. A., Morton, J. D., & Mason, S. (2017). Nutritional value of deer milk. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 363-375). London, UK: Academic Press. doi: 10.1016/B978-0-12-809762-5.00028-0

Chia, J., Burrow, K., Carne, A., McConnell, M., Samuelsson, L., Day, L., … Bekhit, A. E.-D. A. (2017). Minerals in sheep milk. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 345-362). London, UK: Elsevier. doi: 10.1016/B978-0-12-809762-5.00027-9

Journal - Research Article

Ponnampalam, E. N., Hopkins, D. L., Giri, K., Jacobs, J. L., Plozza, T., Lewandowski, P., & Bekhit, A. (2017). The use of oxidative stress biomarkers in live animals (In vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components. Journal of Animal Science, 95(7), 3012-3024. doi: 10.2527/jas2016.0887

Ponnampalam, E. N., Hopkins, D. L., Bruce, H., Li, D., Baldi, G., & Bekhit, A. E.-D. (2017). Causes and contributing factors to "dark cutting" meat: Current trends and future directions: A Review. Comprehensive Reviews in Food Science & Food Safety, 16(3), 400-430. doi: 10.1111/1541-4337.12258

Bekhit, A. A., Farghaly, A. M., Shafik, R. M., Elsemary, M. M. A., El-Shoukrofy, M. S., Bekhit, A. E.-D. A., & Ibrahim, T. M. (2017). Synthesis, evaluation and modeling of some triazolothienopyrimidinones as anti-inflammatory and antimicrobial agents. Future Medicinal Chemistry, 9(9), 881-897. doi: 10.4155/fmc-2016-0242

Putnik, P., Kovačević, D. B., Herceg, K., Roohinejad, S., Greiner, R., Bekhit, A. E.-D. A., & Levaj, B. (2017). Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters. Food Control, 81, 55-64. doi: 10.1016/j.foodcont.2017.05.026

Warner, R. D., McDonnell, C., Bekhit, A. E. D., Claus, J., Vaskoska, R., Sikes, A., … Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science, 132, 72-89. doi: 10.1016/j.meatsci.2017.04.241

Welsh, G., Ryder, K., Brewster, J., Walker, C., Mros, S., Bekhit, A. E.-D. A., McConnell, M., & Carne, A. (2017). Comparison of bioactive peptides prepared from sheep cheese whey using a food-grade bacterial and a fungal protease preparation. International Journal of Food Science & Technology, 52(5), 1252-1259. doi: 10.1111/ijfs.13392

Shavandi, A., Carne, A., Bekhit, A. A., & Bekhit, A. E.-D. A. (2017). An improved method for solubilisation of wool keratin using peracetic acid. Journal of Environmental Chemical Engineering, 5(2), 1977-1984. doi: 10.1016/j.jece.2017.03.043

Khan, A. A., Randhawa, M. A., Carne, A., Ahmed, I. A. M., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum. Innovative Food Science & Emerging Technologies, 41, 135-143. doi: 10.1016/j.ifset.2017.03.002

Mros, S., Carne, A., Ha, M., Bekhit, A. E.-D., Young, W., & McConnell, M. (2017). Comparison of the bioactivity of whole and skimmed digested sheep milk with that of digested goat and cow milk in functional cell culture assays. Small Ruminant Research, 149, 202-208. doi: 10.1016/j.smallrumres.2017.02.018

Ponnampalam, E. N., Plozza, T., Kerr, M. G., Linden, N., Mitchell, M., Bekhit, A. E.-D. A., … Hopkins, D. L. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat Science, 129, 43-49. doi: 10.1016/j.meatsci.2017.02.008

Shavandi, A., Hu, Z., Teh, S., Zhao, J., Carne, A., Bekhit, A., & Bekhit, A. E.-D. A. (2017). Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent. Food Chemistry, 227, 194-201. doi: 10.1016/j.foodchem.2017.01.099

Shavandi, A., Bekhit, A. E.-D. A., Carne, A., & Bekhit, A. (2017). Evaluation of keratin extraction from wool by chemical methods for bio-polymer application. Journal of Bioactive & Compatible Polymers, 32(2), 163-177. doi: 10.1177/0883911516662069

Journal - Research Other

Shavandi, A., Silva, T. H., Bekhit, A. A., & Bekhit, A. E.-D. A. (2017). Keratin: Dissolution, extraction and biomedical application. Biomaterials Science, 5, 1699-1735. doi: 10.1039/c7bm00411g

Putnik, P., Roohinejad, S., Greiner, R., Granato, D., Bekhit, A. E.-D. A., & Kovačević, D. B. (2017). Prediction and modelling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control, 80, 411-419. doi: 10.1016/j.foodcont.2017.05.018

Journal - Professional & Other Non-Research Articles

Young, W., McConnell, M., Burrow, K., Bekhit, A., & Samuelsson, L. (2017). Nutritional and health properties of New Zealand sheep milk. Food New Zealand, 17(3), 8.

Conference Contribution - Published proceedings: Full paper

Mungure, T. E., Bekhit, A. E.-D. A., Birch, J., Kanokruangrong, S., Carne, A., & Farouk, M. M. (2017). Impact of aging method and PEF treatment on meat quality and stability of conjugated linoleic acid in venison. In D. Troy, C. McDonnell, L. Hinds & J. Kerry (Eds.), Proceedings of the 63rd International Congress of Meat Science & Technology (ICoMST). (pp. 620-621). Wageningen, The Netherlands: Wageningen Academic. doi: 10.3921/978-90-8686-860-5

Farouk, M. M., Pirie, M., Bekhit, A. E. D., Yoo, M., Wu, G., Zhang, R., & Jiang, N. (2017). Is beef gender a credence factor for the Chinese? In D. Troy, C. McDonnell, L. Hinds & J. Kerry (Eds.), Proceedings of the 63rd International Congress of Meat Science & Technology (ICoMST). (pp. 370-371). Wageningen, The Netherlands: Wageningen Academic. doi: 10.3921/978-90-8686-860-5

Kanokruangrong, S., Mungure, T. E., Bekhit, A. E.-D. A., Birch, J., & Leus, M. (2017). The effect of further dry aging on the volatiles of wet aged rib eye steaks. In D. Troy, C. McDonnell, L. Hinds & J. Kerry (Eds.), Proceedings of the 63rd International Congress of Meat Science & Technology (ICoMST). (pp. 178-179). Wageningen, The Netherlands: Wageningen Academic. doi: 10.3921/978-90-8686-860-5

Mungure, T. E., Bekhit, A. E.-D., Birch, J. E., Kim, D. J., Carne, A., Stewart, I., & Farouk, M. M. (2017). Effect of extended storage on the quality and stability of conjugated linoleic acid (CLA) in wet and dry-aged, frozen-thawed beef. In D. Troy, C. McDonnell, L. Hinds & J. Kerry (Eds.), Proceedings of the 63rd International Congress of Meat Science & Technology (ICoMST). (pp. 152-153). Wageningen, The Netherlands: Wageningen Academic. doi: 10.3921/978-90-8686-860-5

Conference Contribution - Published proceedings: Abstract

Hou, Y., Carne, A., McConnell, M., & Bekhit, A. E.-D. A. (2017). Extraction and antioxidant activity of polyhydroxyl naphthoquinone pigments from New Zealand kina (Evechinus chloroticus) shell. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S15. Retrieved from http://www.nzifst.org.nz/

Agyei, D., Bekhit, A. E.-D. A., & Birch, E. J. (2017). Predicting the release of bioactive peptides from dairy proteins: An in silico study. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 14-15). Retrieved from http://www.nzifst.org.nz/

Bekhit, A. E.-D. (2017). Marine waste utilisation: State of the art. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 28). Retrieved from http://www.nzifst.org.nz/

Symes, A., Shavandi, A., & Bekhit, A. E.-D. A. (2017). Extraction of bioactive compounds from New Zealand asparagus (a. officinalis) roots using novel technologies. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 12). Retrieved from http://www.nzifst.org.nz/

Conference Contribution - Poster Presentation (not in published proceedings)

Sunde, H., Bekhit, A., & Carne, A. (2017, September). Correlation of amino acid sequence with bioactivity using sheep cheese whey beta-lactoglobulin. Poster session presented at the Queenstown Molecular Biology (QMB) Meetings, Queenstown, New Zealand.

2016

Chapter in Book - Research

Bekhit, A. E.-D. A., Cheng, V. J., Harrison, R., Ye, Z., Bekhit, A. A., Ng, T. B., & Kong, L. (2016). Technological aspects of by-product utilization. In M. Bordiga (Ed.), Valorization of wine making by-products. (pp. 117-198). Boca Raton, FL: CRC Press. doi: 10.1201/b19423

Ye, Z., Harrison, R., Cheng, V. J., & Bekhit, A. E.-D. A. (2016). Wine making by-products. In M. Bordiga (Ed.), Valorization of wine making by-products. (pp. 73-115). Boca Raton, FL: CRC Press. doi: 10.1201/b19423

Bekhit, A. E.-D. A., & Roohinejad, S. (2016). Cook-chilled and cook-frozen foods. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.03348-5

Ng, T. B., Fang, E. F., Bekhit, A. E.-D. A., & Wong, J. H. (2016). Methods for the characterization, authentication, and adulteration of essential oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 11-17). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00002-X

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., Li, X., Li, Q., Guo, H., & Wong, J. H. (2016). Grapefruit (Citrus paradisii) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 463-470). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00052-3

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., & Wong, J. H. (2016). Grape seed (Vitis vinifera) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 455-462). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00051-1

Journal - Research Article

Bah, C. S. F., Bekhit, A. E.-D. A., Fang, E. F., Ng, T. B., McConnell, M. A., Bekhit, A. A., & Morton, J. D. (2016). Physicochemical properties and bioactivity of extracts from the roe of New Zealand hoki and southern blue whiting. Journal of Aquatic Food Product Technology, 25(8), 1234-1248. doi: 10.1080/10498850.2015.1052604

Hou, Y., Shavandi, A., Carne, A., Bekhit, A. A., Ng, T. B., Cheung, R. C. F., & Bekhit, A. E.-D. A. (2016). Marine shells: Potential opportunities for extraction of functional and health-promoting materials. Critical Reviews in Environmental Science & Technology, 46(11-12), 1047-1116. doi: 10.1080/10643389.2016.1202669

Bah, C. S. F., Bekhit, A. E.-D. A., McConnell, M. A., & Carne, A. (2016). Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases. Food Chemistry, 213, 98-107. doi: 10.1016/j.foodchem.2016.06.065

Shavandi, A., Wilton, V., & Bekhit, A. E.-D. A. (2016). Synthesis of macro and micro porous hydroxyapatite (HA) structure from waste kina (Evechinus chloroticus) shells. Journal of the Taiwan Institute of Chemical Engineers, 65, 437-443. doi: 10.1016/j.jtice.2016.05.007

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2016). Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite/β-tricalcium phosphate for bone-tissue engineering. International Journal of Biological Macromolecules, 93(Part B), 1446-1456. doi: 10.1016/j.ijbiomac.2016.04.046

Ryder, K., Bekhit, A. E.-D., McConnell, M., & Carne, A. (2016). Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases. Food Chemistry, 208, 42-50. doi: 10.1016/j.foodchem.2016.03.121

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2016). Injectable gel from squid pen chitosan for bone tissue engineering applications. Journal of Sol-Gel Science & Technology, 77(3), 675-687. doi: 10.1007/s10971-015-3899-6

Bah, C. S. F., Carne, A., McConnell, M. A., Mros, S., & Bekhit, A. E.-D. A. (2016). Production of bioactive peptide hydrolysates from deer, sheep, pig and cattle red blood cell fractions using plant and fungal protease preparations. Food Chemistry, 202, 458-466. doi: 10.1016/j.foodchem.2016.02.020

Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2016). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain. Food Chemistry, 203, 199-206. doi: 10.1016/j.foodchem.2016.02.057

Pilbrow, J., Bekhit, A. E.-D. A., & Carne, A. (2016). Fractionation of sheep cheese whey by a scalable method to sequentially isolate bioactive proteins. Food Chemistry, 203, 165-174. doi: 10.1016/j.foodchem.2016.02.065

Mungure, T. E., Bekhit, A. E.-D. A., Birch, E. J., & Stewart, I. (2016). Effect of rigour temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Science, 114, 146-153. doi: 10.1016/j.meatsci.2015.12.015

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., & Mason, S. L. (2016). Nutritional composition of mutton bird (Puffinus griseus) meat. Journal of Food Composition & Analysis, 46, 22-28. doi: 10.1016/j.jfca.2015.10.006

Bekhit, A. E.-D. A., Suwandy, V., Carne, A., van de Ven, R., & Hopkins, D. L. (2016). Effect of repeated pulsed electric field treatment on the quality of hot boned beef loins and topsides. Meat Science, 111, 139-146. doi: 10.1016/j.meatsci.2015.09.001

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2016). Composition and biological activities of slaughterhouse blood from red deer, sheep, pig and cattle. Journal of the Science of Food & Agriculture, 96(1), 79-89. doi: 10.1002/jsfa.7062

Journal - Research Other

Ragab, H. M. A., Bekhit, A. A., Rostom, S. A. F., & Bekhit, A. E.-D. A. (2016). Compounds containing azole scaffolds as cyclooxygenase inhibitors: A review. Current Topics in Medicinal Chemistry, 16(30), 3569-3581. doi: 10.2174/1568026616666160526125352

Conference Contribution - Published proceedings: Abstract

Bekhit, A. A., & Bekhit, A. E.-D. A. (2016). Synthesis of some pyrazole derivatives as antileishmanial and/or antimalarial agents. Proceedings of the New Zealand Institute of Chemistry (NZIC) Conference. Retrieved from http://www.nzic16.org/

Kanokruangrong, S., & Bekhit, A. (2016). Quantification of pyrazine compounds in cooked wet and dry aged meat. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 46-47). Retrieved from http://www.nzifst.org.nz/conference.asp

Chia, J., Bekhit, A., Day, L., & Samuelsson, L. (2016). Evaluation of protein and mineral profiles in sheep milk. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 42-43). Retrieved from http://www.nzifst.org.nz/conference.asp

Symes, A., Bekhit, A., & Shavandi, A. (2016). Antioxidant activities of New Zealand asparagus root. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 37). Retrieved from http://www.nzifst.org.nz/conference.asp

Wilton, V., Shavandi, A., & Bekhit, A. E.-D. A. (2016). Synthesis of three dimensional Mg-HA scaffolds from New Zealand sea urchin (Evechinus chloroticus) waste shells. Frontiers in Bioengineering & Biotechnology, (WBC2016). doi: 10.3389/conf.FBIOE.2016.01.01347

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, A. (2016). Injectable gel from squid pen chitosan for bone-tissue engineering applications. Frontiers in Bioengineering & Biotechnology, (WBC2016). doi: 10.3389/conf.FBIOE.2016.01.01454

2015

Chapter in Book - Research

Elansari, A., & Bekhit, A. E.-D. A. (2015). Processing, storage and quality of cook-chill or cook-freeze foods. In M. W. Siddiqui & M. S. Rahman (Eds.), Minimally processed foods: Technologies for safety, quality, and convenience. (pp. 125-150). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-10677-9_7

Teh, S.-S., & Bekhit, A. E.-D. A. (2015). Utilization of oilseed cakes for human nutrition and health benefits. In K. R. Hakeem, M. Jawaid & O. Y. Alothman (Eds.), Agricultural biomass based potential materials. (pp. 191-229). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-13847-3_10

Journal - Research Article

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, A. (2015). A review of synthesis methods, properties and use of hydroxyapatite as a substitute of bone. Journal of Biomimetics, Biomaterials & Biomedical Engineering, 25, 98-117. doi: 10.4028/www.scientific.net/JBBBE.25.98

Howes, N. L., Bekhit, A. E.-D. A., Burritt, D. J., & Campbell, A. W. (2015). Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat. Comprehensive Reviews in Food Science & Food Safety, 14(1), 22-36. doi: 10.1111/1541-4337.12118

Shavandi, A., Bekhit, A. A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2015). Preparation and characterisation of irradiated crab chitosan and New Zealand Arrow squid pen chitosan. Materials Chemistry & Physics, 167, 295-302. doi: 10.1016/j.matchemphys.2015.10.047

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2015). Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake (Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology. Food Science & Biotechnology, 24(5), 1649-1659. doi: 10.1007/s10068-015-0214-9

Ha, M., Sabherwal, M., Duncan, E., Stevens, S., Stockwell, P., McConnell, M., Bekhit, A. E.-D., & Carne, A. (2015). In-depth characterization of sheep (Ovis aries) milk whey proteome and comparison with cow (Bos taurus). PLoS ONE, 10(10), e0139774. doi: 10.1371/journal.pone.0139774

Ren, W.-W., Bekhit, A. E.-D. A., Li, F., Yang, H.-Y., Jiang, X., Zhang, W., & Kong, L.-M. (2015). Physicochemical properties of pastirma from horse meat, beef, mutton and pork. Journal of Food Quality, 38(5), 369-376. doi: 10.1111/jfq.12152

Shavandi, A., Bekhit, A. E.-D. A., Ali, M. A., Sun, Z., & Gould, M. (2015). Development and characterization of hydroxyapatite/β-TCP/chitosan composites for tissue engineering applications. Materials Science & Engineering: C, 56, 481-493. doi: 10.1016/j.msec.2015.07.004

Shavandi, A., Bekhit, A. E.-D. A., Ali, M. A., & Sun, Z. (2015). Bio-mimetic composite scaffold from mussel shells, squid pen and crab chitosan for bone tissue engineering. International Journal of Biological Macromolecules, 80, 445-454. doi: 10.1016/j.ijbiomac.2015.07.012

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of repeated pulsed electric field treatment on the quality of cold-boned beef loins and topsides. Food & Bioprocess Technology, 8(6), 1218-1228. doi: 10.1007/s11947-015-1485-0

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field treatment on the eating and keeping qualities of cold-boned beef loins: Impact of initial pH and fibre orientation. Food & Bioprocess Technology, 8(6), 1355-1365. doi: 10.1007/s11947-015-1498-8

Farouk, M. M., Regenstein, J. M., Pirie, M. R., Najm, R., Bekhit, A. E. D., & Knowles, S. O. (2015). Spiritual aspects of meat and nutritional security: Perspectives and responsibilities of the Abrahamic faiths. Food Research International, 76(4), 882-895. doi: 10.1016/j.foodres.2015.05.028

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., Ali, A., & Gould, M. (2015). A novel squid pen chitosan/hydroxyapatite/β-tricalcium phosphate composite for bone tissue engineering. Materials Science & Engineering: C, 55, 373-383. doi: 10.1016/j.msec.2015.05.029

Ng, T. B., Cheung, R. C. F., Wong, J. H., Bekhit, A. A., & Bekhit, A. E.-D. (2015). Antibacterial products of marine organisms. Applied Microbiology & Biotechnology, 99(10), 4145-4173. doi: 10.1007/s00253-015-6553-x

Bekhit, A. A., Hassan, A. M. M., Abd El Razik, H. A., El-Miligy, M. M. M., El-Agroudy, E. J., & Bekhit, A. E.-D. A. (2015). New heterocyclic hybrids of pyrazole and its bioisosteres: Design, synthesis and biological evaluation as dual acting antimalarial-antileishmanial agents. European Journal of Medicinal Chemistry, 94, 30-44. doi: 10.1016/j.ejmech.2015.02.038

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness. Meat Science, 105, 25-31. doi: 10.1016/j.meatsci.2015.02.009

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2015). Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake. International Journal of Food Science & Technology, 50, 1109-1115. doi: 10.1111/ijfs.12749

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2015). Production of bioactive peptide hydrolysates from deer, sheep and pig plasma using plant and fungal protease preparations. Food Chemistry, 176, 54-63. doi: 10.1016/j.foodchem.2014.12.025

Shavandi, A., Bekhit, A. E.-D. A., Ali, A., Sun, Z., & Ratnayake, J. T. (2015). Microwave-assisted synthesis of high purity β-tricalcium phosphate crystalline powder from the waste of Green mussel shells (Perna canaliculus). Powder Technology, 273, 33-39. doi: 10.1016/j.powtec.2014.12.029

Shavandi, A., Bekhit, A. E.-D. A., Ali, A., & Sun, Z. (2015). Synthesis of nano-hydroxyapatite (nHA) from waste mussel shells using a rapid microwave method. Materials Chemistry & Physics, 149-150, 607-616. doi: 10.1016/j.matchemphys.2014.11.016

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus. Meat Science, 100, 222-226. doi: 10.1016/j.meatsci.2014.10.011

Ryder, K., Ha, M., Bekhit, A. E.-D., & Carne, A. (2015). Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins. Food Chemistry, 172, 197-206. doi: 10.1016/j.foodchem.2014.09.061

Conference Contribution - Published proceedings: Full paper

Bekhit, A. E. A., Mros, S., Ali, M. A., & McConnell, M. (2015). Chitosan is a highly effective in vitro antibacterial agent against the strains of bacteria causing footrot, but is not effective in treating stage-four footrot on farm. Proceedings of the New Zealand Society of Animal Production, 75, (pp. 172-174). Retrieved from http://www.nzsap.org/

Conference Contribution - Published proceedings: Abstract

Shavandi, A., Bekhit, A. E.-D., Sun, Z., & Ali, A. (2015). Chitosan biopolymer from squid pen for biomedical and pharmaceutical applications. In G. I. N. Waterhouse, A. E.-D. A. Bekhit, E. Hewett & D. Sun-Waterhouse (Eds.), Proceedings of the 9th CIGR Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. (pp. 86). Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. Retrieved from https://cigr.org

Hu, Z., Teh, S. S., Shavandi, A., & Bekhit, A. E.-D. A. (2015). Antioxidant and angiotensin Ι-converting enzyme (ACE) inhibitory activities of squid pen protein. In G. I. N. Waterhouse, A. E.-D. A. Bekhit, E. Hewett & D. Sun-Waterhouse (Eds.), Proceedings of the 9th CIGR Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. (pp. 99). Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. Retrieved from https://cigr.org

Shavandi, A., Bekhit, A. E.-D., Sun, Z., & Ali, A. (2015). Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite/β-tricalcium phosphate for bone tissue engineering. In G. I. N. Waterhouse, A. E.-D. A. Bekhit, E. Hewett & D. Sun-Waterhouse (Eds.), Proceedings of the 9th CIGR Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. (pp. 85). Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. Retrieved from https://cigr.org

Mungure, T. E., Birch, J. E., Bekhit, A. E.-D., & Stewart, I. (2015). Effect of rigor temperature, ageing and display time on the meat lipid oxidative stability of hot boned beef Semimembranosus muscle. In G. I. N. Waterhouse, A. E.-D. A. Bekhit, E. Hewett & D. Sun-Waterhouse (Eds.), Proceedings of the 9th CIGR Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. (pp. 71). Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. Retrieved from https://cigr.org

Shavandi, A., Wilton, V., & Bekhit, A. E.-D. A. (2015). Synthesis of hydroxyapatite from New Zealand sea urchin shells. In G. I. N. Waterhouse, A. E.-D. A. Bekhit, E. Hewett & D. Sun-Waterhouse (Eds.), Proceedings of the 9th CIGR Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. (pp. 37). Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. Retrieved from https://cigr.org

Shavandi, A., Bekhit, A. E.-D., Sun, Z., & Ali, A. (2015). Waste mussel shells to bone substitute. Proceedings of the 27th National Conference on Microscopy. Retrieved from http://microscopy2015.otago.ac.nz/index.html

Conference Contribution - Edited volume of conference proceedings

Waterhouse, G. I. N., Bekhit, A. E.-D. A., Hewett, E., & Sun-Waterhouse, D. (Eds.). (2015). Proceedings of the 9th International Commission of Agricultural and Biosystems Engineering (CIGR) Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. 134p. Retrieved from https://cigr.org

Conference Contribution - Poster Presentation (not in published proceedings)

Wilton, V., Bekhit, A. E.-D., & Shavandi, A. (2015, June-July). Upgrading the utilisation of New Zealand's Kina (Evechinus chloroticus) waste. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Ali, M. A., & Bekhit, A. E. D. (2015, February). Reconstituted keratin nanofibres: Potential for biomedical applications. Verbal presentation at the Seventh International Conference on Advanced Materials & Nanotechnology (AMN-7), Nelson, New Zealand.

2014

Chapter in Book - Research

Hopkins, D. L., & Bekhit, A. E.-D. A. (2014). Tenderizing mechanisms: Chemical. In M. Dikeman & C. Devine (Eds.), Encyclopedia of meat sciences (Vol. 3). (2nd ed.) (pp. 431-437). Elsevier. doi: 10.1016/B978-0-12-384731-7.00093-3

Bekhit, A. E. D., & Bekhit, A. A. (2014). Natural antiviral compounds. In Atta-ur-Rahman (Ed.), Studies in natural products chemistry (Vol. 42). (pp. 195-228). Oxford, UK: Elsevier. doi: 10.1016/B978-0-444-63281-4.00007-0

Journal - Research Article

Omidizadeh, A., Yusof, R. M., Roohinejad, S., Ismail, A., Abu Bakar, M. Z., & Bekhit, A. E.-D. A. (2014). Anti-diabetic activity of red pitaya (Hylocereus polyrhizus) fruit. RSC Advances, 4(108), 62978-62986. doi: 10.1039/c4ra10789f

Bekhit, A. E.-D. A., van de Ven, R., Suwandy, V., Fahri, F., & Hopkins, D. L. (2014). Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness. Food & Bioprocess Technology, 7(11), 3136-3146. doi: 10.1007/s11947-014-1324-8

Mason, S. L., Shi, J., Bekhit, A. E.-D., & Gooneratne, R. (2014). Nutritional and toxicological studies of New Zealand Cookia sulcata. Journal of Food Composition & Analysis, 36(1-2), 79-84. doi: 10.1016/j.jfca.2014.08.002

Farouk, M. M., Al-Mazeedi, H. M., Sabow, A. B., Bekhit, A. E. D., Adeyemi, K. D., Sazili, A. Q., & Ghani, A. (2014). Halal and kosher slaughter methods and meat quality: A review. Meat Science, 98(3), 505-519. doi: 10.1016/j.meatsci.2014.05.021

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2014). The use of microwave and pulsed electric field as a pretreatment step in ultrasonic extraction of polyphenols from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Food & Bioprocess Technology, 7(11), 3064-3076. doi: 10.1007/s11947-014-1313-y

Teh, S.-S., Bekhit, A. E.-D., & Birch, J. (2014). Antioxidative polyphenols from defatted oilseed cakes: Effect of solvents. Antioxidants, 3(1), 67-80. doi: 10.3390/antiox3010067

Teh, S.-S., Bekhit, A. E.-D., Carne, A., & Birch, J. (2014). Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates. Journal of Food Measurement & Characterization, 8(2), 92-104. doi: 10.1007/s11694-013-9168-x

Ha, M., Bekhit, A. E.-D., McConnell, M., Mason, S., & Carne, A. (2014). Fractionation of whey proteins from red deer (Cervus elaphus) milk and comparison with whey proteins from cow, sheep and goat milks. Small Ruminant Research, 120(1), 125-134. doi: 10.1016/j.smallrumres.2014.04.012

Cheung, R. C. F., Wong, J. H., Pan, W. L., Chan, Y. S., Yin, C. M., Dan, X. L., … Bekhit, A. E.-D., … Ng, T. B. (2014). Antifungal and antiviral products of marine organisms. Applied Microbiology & Biotechnology, 98(8), 3475-3494. doi: 10.1007/s00253-014-5575-0

Faridnia, F., Bekhit, A. E.-D. A., Niven, B., & Oey, I. (2014). Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles. International Journal of Food Science & Technology, 49(11), 2339-2347. doi: 10.1111/ijfs.12532

Deti, H., Hymete, A., Bekhit, A. A., Mohamed, A. M. I., & Bekhit, A. E.-D. A. (2014). Persistent organochlorine pesticides residues in cow and goat milks collected from different regions of Ethiopia. Chemosphere, 106, 70-74. doi: 10.1016/j.chemosphere.2014.02.012

Bekhit, A. A., Hopkins, D. L., Geesink, G., Bekhit, A. A., & Franks, P. (2014). Exogenous proteases for meat tenderization. Critical Reviews in Food Science & Nutrition, 54(8), 1012-1031. doi: 10.1080/10408398.2011.623247

Bekhit, A. E.-D. A., Carne, A., Ha, M., & Franks, P. (2014). Physical interventions to manipulate texture and tenderness of fresh meat: A review. International Journal of Food Properties, 17(2), 433-453. doi: 10.1080/10942912.2011.642442

Ha, M., Bekhit, A. E.-D., & Carne, A. (2014). Effects of L- and iso-ascorbic acid on meat protein hydrolyzing activity of four commercial plant and three microbial protease preparations. Food Chemistry, 149, 1-9. doi: 10.1016/j.foodchem.2013.10.082

Conference Contribution - Published proceedings: Full paper

Ponnampalam, E. N., Bekhit, A. E.-D. A., Khageswor, G., Lewandowski, P., Fahri, F. T., & Hopkins, D. L. (2014). Isoprostanes: Potential biomarkers of oxidative stress in muscle. Proceedings of the 60th International Congress of Meat Science & Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi

Bekhit, A. E.-D., Mason, S., Sun, Z., & Farouk, M. (2014). Consumer acceptability of lamb tenderized by kiwifruit juice. Proceedings of the 1st International Conference on Food Properties (iCFP). [CD-ROM] [Full Paper]

Bekhit, A. E.-D., Xu, J. Q., & Carne, A. (2014). Effect of actinidin from kiwifruit juice and flavourzyme on the production of blue mussels extracts with high antioxidant activity. Proceedings of the International Conference on Food Properties (iCFP). [CD-ROM] [Full Paper]

Conference Contribution - Poster Presentation (not in published proceedings)

Ye, Z., Bekhit, A. E.-D., Harrison, R., Zhao, J., & Hider, R. (2014, July). Effect of wine lees oxidation on its biological activities. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Ye, Z., Bekhit, A. E.-D., Harrison, R., Zhao, J., & Hider, R. (2014, July). Characterisation of New Zealand commercial wine lees. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Teh, S. S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2014, October). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zinginbain. Verbal presentation at the International Society for Nutraceuticals and Functional Foods (ISNFF) Annual Meeting: Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, Istanbul, Turkey.

Bekhit, A. E.-D. (2014, July). Manipulation of meat texture: Methods, benefits and consequences on other quality attributes. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

2013

Chapter in Book - Research

Bekhit, A. E., & Farouk, M. M. (2013). Nutritive and health value of camel meat. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 205-223). Oxford, UK: CABI.

Farouk, M. M., & Bekhit, A. E. (2013). Processed camel meats. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 186-204). Oxford, UK: CABI.

Bekhit, A. E., Hopkins, D. L., Farouk, M. M., & Carne, A. (2013). Interventions to improve the tenderness of fresh meat: A future prospect for camel meat research. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 153-185). Oxford, UK: CABI.

Kadim, I. T., Farouk, M. M., Mahgoub, O., & Bekhit, A. E. (2013). Slaughtering and processing of camels. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 54-72). Oxford, UK: CABI.

Journal - Research Article

Bekhit, A. E. D., Lingming, K., Mason, S. L., Zhou, J. H., & Sedcole, J. R. (2013). Upgrading the utilization of brassica wastes: Physicochemical properties and sensory evaluation of fermented brassica stalks. International Food Research Journal, 20(4), 1961-1969.

Bekhit, A. E.-D. A., Hopkins, D. L., Fahri, F. T., & Ponnampalam, E. N. (2013). Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies. Comprehensive Reviews in Food Science & Food Safety, 12(5), 565-597. doi: 10.1111/1541-4337.12027

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2013). Slaughterhouse blood: An emerging source of bioactive compounds. Comprehensive Reviews in Food Science & Food Safety, 12(3), 314-331. doi: 10.1111/1541-4337.12013

Ha, M., Bekhit, A. E.-D., Carne, A., & Hopkins, D. L. (2013). Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteins. Journal of Food Science, 78(2), C170-C177. doi: 10.1111/1750-3841.12027

Ma, Q. L., Hamid, N., Bekhit, A. E.-D., Robertson, J., & Law, T. F. (2013). Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology. Microchemical Journal, 111, 16-24. doi: 10.1016/j.microc.2012.10.007

Ha, M., Bekhit, A. E.-D., Carne, A., & Hopkins, D. L. (2013). Characterization of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins. Food Chemistry, 136(2), 989-998. doi: 10.1016/j.foodchem.2012.09.034

Conference Contribution - Published proceedings: Full paper

Bekhit, A. E.-D. A. (2013). Can information influence the value and quality perception of beef? In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Taylor, J., Bekhit, A. E. D., & Chandraratne, M. R. (2013). Physio-chemical and sensory properties of tempeh extended beef patties. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Taylor, J., Bekhit, A. E. D., Schultz, M., & Chandraratne, M. R. (2013). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2013). Characterisation of deer blood bioactivity in comparison with that of sheep and pig. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2013). Enzymatic hydrolysis of deer plasma and its effect on hydrolysate antioxidant activity. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Bekhit, A. E.-D. A., Tian, X., Carne, A., & Ha, M. (2013). Effect of kiwifruit and flaxseed flours on the texture of salami. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Optimization of polyphenol extraction and antioxidant capacity of extracts from defatted flax seed cake (Linum usitatissimum L.) by microwave- assisted and pulsed electric field (PEF) technologies using response surface methodology. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extracts from defatted hemp, flax and canola seed cakes optimized using orthogonal design. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Optimization of microwave- and pulsed electric field-assisted polyphenol extractions from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Conference Contribution - Published proceedings: Abstract

Bekhit, A. E.-D., van de Ven, R., Hopkins, D. L., Suwandy, V., & Fahri, F. (2013). Effect of pulsed electric field treatment on cold boned muscles of different potential tenderness. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Ponnampalam, E. N., Bekhit, A. A., Fahri, F. T., Linden, N., & Hopkins, D. L. (2013). Muscle antioxidant potential and oxidative process of meat in lambs fed traditional diets. Australasian Medical Journal, 6(11), (pp. 604). [Abstract]

Conference Contribution - Verbal presentation and other Conference outputs

Ha, M., Bekhit, A. E.-D., & Carne, A. (2013, February). Enrichment for low abundant proteins and peptides from ruminant milk. Verbal presentation at the 38th Lorne Conference on Protein Structure and Function, Lorne, Australia.

2012

Chapter in Book - Research

Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.

Journal - Research Article

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2012). In vitro digestion of red deer (Cervus elaphus) and cow (Bos taurus) milk. International Food Research Journal, 19(4), 1367-1374.

Ma, Q. L., Hamid, N., Bekhit, A. E. D., Robertson, J., & Law, T. F. (2012). Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage. Meat Science, 92(4), 430-439. doi: 10.1016/j.meatsci.2012.05.006

Bekhit, A. A., Hymete, A., Damtew, A., Mohamed, A. M. I., & Bekhit, A. E.-D. A. (2012). Synthesis and biological screening of some pyridine derivatives as anti-malarial agents. Journal of Enzyme Inhibition & Medicinal Chemistry, 27(1), 69-77. doi: 10.3109/14756366.2011.575071

Ha, M., Bekhit, A. E.-D. A., Carne, A., & Hopkins, D. L. (2012). Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins. Food Chemistry, 134(1), 95-105. doi: 10.1016/j.foodchem.2012.02.071

Cheng, V. J., Bekhit, A. E.-D. A., McConnell, M., Mros, S., & Zhao, J. (2012). Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate. Food Chemistry, 134(1), 474-482. doi: 10.1016/j.foodchem.2012.02.103

Bekhit, A. A., Hymete, A., Asfaw, H., & Bekhit, A. E.-D. A. (2012). Synthesis and biological evaluation of some pyrazole derivatives as anti-malarial agents. Archiv der Pharmazie, 345(2), 147-154. doi: 10.1002/ardp.201100078

Conference Contribution - Published proceedings: Full paper

Jodjaja, T. K. K., Bekhit, A. E.-D. A., & Bekhit, A. A. (2012). Effect of the extraction system and method of hydrolysis on indirect quantification of cyanogenic glycosides in flaxseed meal. Proceedings of the International Conference of Agricultural Engineering (CIGR-AnEng). Retrieved from http://cigr.ageng2012.org/

Bekhit, A. E.-D. A., & Bekhit, A. A. (2012). The potential use of wine lees in health applications. Proceedings of the International Conference of Agricultural Engineering (CIGR-AnEng). Retrieved from http://cigr.ageng2012.org/

Mros, S., Ali, M. A., Ghosh, A., Bekhit, A. E.-D., & McConnell, M. (2012). In vitro evaluation of the antimicrobial effects of chitosan against bacteria involved in ovine footrot. Proceedings of the New Zealand Society of Animal Production, 72, (pp. 196-198). [Full Paper]

Conference Contribution - Poster Presentation (not in published proceedings)

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. D., Morton, J. D., & Clucas, L. (2012, November). The composition and immunomodulatory properties of milk from red deer and cows. Poster session presented at the 46^th Annual Conference of the Nutrition Society of New Zealand: Frontiers in Nutrition, Auckland, New Zealand.

Bekhit, A. E.-D. (2012, June). Can information influence the value and quality perception of beef? Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Taylor, J., Bekhit, A. E.-D., & Schultz, M. (2012, June). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Jodjaja, T., Bekhit, A. E.-D., & Bekhit, A. (2012, June). Optimisation of the extraction system and method of hydrolysis for indirect quantification of cyanogenic glycosides in flaxseed meal. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Fern, C. B. S., Bekhit, A. E.-D., Carne, A., & McConnell, M. (2012, June). Screening and comparison of animal blood bioactivity. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

2011

Chapter in Book - Research

Bekhit, A. E.-D. A. (2011). Fish roe: Fermentation. In D. R. Heldman, M. B. Wheeler & D. G. Hoover (Eds.), Encyclopedia of biotechnology in agriculture and food. (pp. 251-256). Boca Raton, FL: CRC Press. doi: 10.1081/E-EBAF

Journal - Research Article

Wang, K., Liu, Z., Huang, J., Bekhit, A. E.-D., Liu, F., Dong, X., … Fu, D. (2011). The inhibitory effects of pure black tea theaflavins on the growth of four selected human cancer cells. Journal of Food Biochemistry, 35(6), 1561-1567. doi: 10.1111/j.1745-4514.2010.00478.x

Bekhit, A. E.-D., Al-Amer, S., Gooneratne, R., Mason, S. L., Osman, K. A., & Clucas, L. (2011). Concentrations of trace elementals and organochlorines in Mutton bird (Puffinus griseus). Ecotoxicology & Environmental Safety, 74(6), 1742-1746. doi: 10.1016/j.ecoenv.2011.05.016

Bah, C. S. F., Fang, E. F., Ng, T. B., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2011). Purification and characterization of a rhamnose-binding chinook salmon roe lectin with antiproliferative activity toward tumor cells and nitric oxide-inducing activity toward murine macrophages. Journal of Agricultural & Food Chemistry, 59(10), 5720-5728. doi: 10.1021/jf2004578

Bekhit, A. E.-D. A., Cheng, V. J., McConnell, M., Zhao, J. H., Sedcole, R., & Harrison, R. (2011). Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion. Food Chemistry, 129, 837-845. doi: 10.1016/j.foodchem.2011.05.032

Daba, D., Hymete, A., Bekhit, A. A., Mohamed, A. M. I., & Bekhit, A. E.-D. A. (2011). Multi residue analysis of pesticides in wheat and khat collected from different regions of Ethiopia. Bulletin of Environmental Contamination & Toxicology, 86(3), 336-341. doi: 10.1007/s00128-011-0207-1

Conference Contribution - Published proceedings: Full paper

Bekhit, A. E. D., Richardson, A., & Grant, C. (2011). Effect of wine lees on faecal egg count and lamb performance. Proceedings of the New Zealand Society of Animal Production. 71, (pp. 309-313). Retrieved from http://nzsap.org.nz/proc/2011/index.html

Conference Contribution - Published proceedings: Abstract

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2011). The release of peptides by in-vitro digestion of fermented red deer (Cervus elaphus) and cow (Bos primigenius) milk. Proceedings of the Nutrition Society of Australia, 35, (pp. 66). [Abstract]

Bekhit, A. E. D., Richardson, A., MacLennan, G., Lindsay, S., & Grant, C. (2011). Brief communication: Effect of red wine lees on lamb meat quality. Proceedings of the New Zealand Society of Animal Production, 71, (pp. 211-213). [Abstract]

Conference Contribution - Poster Presentation (not in published proceedings)

Taylor, J., Bekhit, A. E.-D., & Schultz, M. (2011, November). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Bekhit, A. E.-D. A., McConnell, M., Bekhit, A. A., Cheng, V. J., & Harrison, R. (2011, November). The potential use of red wine lees in health applications. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Ye, Z., Bekhit, A. E.-D., & Harrison, R. (2011, November). Characterization of bioactive compounds in wine lees. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Taylor, J., Bekhit, A. E.-D., & Schultz, M. (2011, November). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. Poster session presented at the New Zealand Society of Gastroenterology & NZNO Gastroenterology Nurses Section Annual Scientific Meeting, Dunedin, New Zealand.

Bah, C. S. F., Bekhit, A. E.-D., & McConnell, M. A. (2011, November). New insights for old tricks: Manipulating the hemagglutination activity of Chinook salmon roe lectin through traditional fish processing techniques. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Bah, C. S. F., Fang, E. F., Ng, T. B., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2011, June-July). Antiproliferative and nitric oxide-inducing activities of a rhamnose-binding chinook salmon roe lectin. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2011, November-December). The release of peptides by in-vitro digestion of fermented red deer (Cervus elaphus) and cow (Bos primigenius) milk. Poster session presented at the Joint Annual Scientific Meeting of the Nutrition Society of New Zealand and the Nutrition Society of Australia: Green & Lean, Queenstown, New Zealand.

Bah, C. S. F., Fang, E. F., Ng, T. B., McConnell, M. A., & Bekhit, A. E.-D. A. (2011, June-July). Screening of bioactivity in the roles of five commercial New Zealand fish species. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Bekhit, A. E. A., McConnell, M., Bekhit, A. A., Cheng, V. J., & Harrison, R. (2011, August). The potential use of red wine lees in health applications. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Ye, Z., Bekhit, A. E. A., & Harrison, R. (2011, August). Characterization of bioactive compounds in wine lees. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., Mason, S., Osman, K. A., & Clucas, L. (2011, April). Toxicological study on the safety of mutton bird (Puffinus griseus): Determination of trace elements and organochlorines. Verbal presentation at the 4th International Conference for the Saudi Society of Agricultural Sciences, Al-Khattah City, Saudi Arabia.

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., Mason, S., & Zhao, J. (2011, April). Nutritional value of mutton bird: Composition and seasonal variation. Verbal presentation at the 4th International Conference for the Saudi Society of Agricultural Sciences, Al-Khattah City, Saudi Arabia.

Commissioned Report for External Body

Bekhit, A. E.-D. (2011). Designer enzyme tenderisers. Commissioned by Meat & Livestock Australia. Sydney, Australia: Meat & Livestock Australia Limited. 89p.

2010

Journal - Research Article

Bekhit, A. A., Fahmy, H. T. Y., Rostom, S. A. F., & Bekhit, A. E.-D. A. (2010). Synthesis and biological evaluation of some thiazolylpyrazole derivatives as dual anti-inflammatory antimicrobial agents. European Journal of Medicinal Chemistry, 45(12), 6027-6038. doi: 10.1016/j.ejmech.2010.10.001

Bekhit, A. A., Hymete, A., Bekhit, A. E.-D. A., Damtew, A., & Aboul-enein, H. Y. (2010). Pyrazoles as promising scaffold for the synthesis of anti-inflammatory and/or antimicrobial agent: A review. Mini Reviews in Medicinal Chemistry, 10(11), 1014-1033.

Cheng, V. J., Bekhit, A. E.-D. A., Sedcole, R., & Hamid, N. (2010). The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products. Journal of Food Science, 75(4), S167-S172. doi: 10.1111/j.1750-3841.2010.01576.x

Conference Contribution - Published proceedings: Full paper

Jamaludin, M. H., Bekhit, A. E.-D. A., Clucas, L., Cochrane, G., & Bremer, P. (2010). Macro and micro mineral content of venison and beef farmed in New Zealand. Proceedings of the 56th International Congress of Meat Science and Technology (ICoMST). [CD-ROM] ICOoMST. [Full Paper]

Jamaludin, M. H., Bekhit, A. E.-D. A., Cochrane, G., & Bremer, P. (2010). The relationship between microbial growth and some biochemical parameters in venison and beef during aerobic storage at 4°C. Proceedings of the 56th International Congress of Meat Science and Technology (ICoMST). [CD-ROM] ICoMST. [Full Paper]

Conference Contribution - Published proceedings: Abstract

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2010). Bioactive peptides from red deer (Cervus elaphus) milk. Proceedings of the International Dairy Federation (IDF) World Dairy Summit. IDF. Retrieved from http://www.wds2010.com/

2009

Journal - Research Article

Han, J., Morton, J. D., Bekhit, A. E. D., & Sedcole, J. R. (2009). Pre-rigor infusion with kiwifruit juice improves lamb tenderness. Meat Science, 82, 324-330. doi: 10.1016/S0309-1740(00)00057-7

Bekhit, A. A., Ashour, H. M. A., Bekhit, A. E.-D. A., & Bekhit, S. A. (2009). Synthesis and biological evaluation of novel pyrazole derivatives as anti-inflammatory antimicrobial agents. Medicinal Chemistry, 5(2), 103-117.

Bekhit, A. E.-D. A., Morton, J. D., Dawson, C. O., & Sedcole, R. (2009). Optical properties of raw and processed fish roes from six commercial New Zealand species. Journal of Food Engineering, 91(2), 363-371. doi: 10.1016/j.jfoodeng.2008.09.005

Bekhit, A. A., Ashour, H. M. A., Bekhit, A. E.-D. A., Abdel-rahman, H. M., & Bekhit, S. A. (2009). Synthesis of some pyrazolyl benzenesulfonamide derivatives as dual anti-inflammatory antimicrobial agents. Journal of Enzyme Inhibition & Medicinal Chemistry, 24(1), 296-309. doi: 10.1080/14756360802188404

Bekhit, A. E.-D. A., Morton, J. D., Dawson, C. O., Zhao, J. H., & Lee, H. Y. Y. (2009). Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe. Food Chemistry, 117(2), 318-325. doi: 10.1016/j.foodchem.2009.04.009

Conference Contribution - Poster Presentation (not in published proceedings)

Farghaly, A. M., Shafik, R. M., Bekhit, A. A., Elsemary, M. M. A., Bekhit, A. E.-D. A., & El-Shoukrofym, M. S. (2009, August). Synthesis of some thienopyrimidinone and triazolothienopyrimidinone derivatives as potential DNA intercalators and antimicrobial agents. Poster session presented at the 42nd International Union of Pure and Applied Chemistry (IUPAC) Congress, Glasgow, UK.

Bekhit, A. E.-D., Shi, J., Gooneratne, R., Mason, S., & Clucas, L. (2009, June). Toxicological safety of Cookia sulcata. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., Mason, S., Zhao, J., & Dawson, C. (2009, June). Seasonal variation and nutritional value of mutton bird meat. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Bekhit, A. E.-D., Al-Amer, S., Gooneratne, R., Mason, S., & Clucas, L. (2009, June). Trace elements in mutton bird. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Cheng, V. J., Bekhit, A. E.-D. A., Zhao, J. H., Sedcole, R., & Harrison, R. (2009, June). Antioxidant activity and polyphenols profile of tea infusions from grape skins. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Jamaludin, M. H., Bekhit, A. E.-D. A., & Bremer, P. (2009, June). Microbial growth in fresh venison during post-mortem storage. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Bah, C. S. F., Bekhit, A. E.-D. A., Harper, M., Duncan, A., Petrie, M., & Bremer, P. J. (2009, June). The impact of fermentation conditions on the fatty acids and cholesterol profiles of a salted-fermented roe product from hoki (Macruronus novaezelandiae) eggs. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

2008

Journal - Research Article

Bekhit, A. A., Ashour, H. M. A., Ghany, Y. S. A., Bekhit, A. E.-D. A., & Baraka, A. (2008). Synthesis and biological evaluation of some thiazolyl and thiadiazolyl derivatives of 1H-pyrazole as anti-inflammatory antimicrobial agents. European Journal of Medicinal Chemistry, 43, 456-463. doi: 10.1016/j.ejmech.2007.03.030

Bekhit, A. E.-D. A., Morton, J. D., & Dawson, C. O. (2008). Effect of processing conditions on trace elements in fish roe from six commercial New Zealand fish species. Journal of Agricultural & Food Chemistry, 56(12), 4846-4853. doi: 10.1021/jf8005646

Conference Contribution - Published proceedings: Full paper

Bekhit, A. A., Morton, S. E., & Morton, J. D. (2008). Effect of extraction method of grape seed on the protection from oxidative processes in beef patties. Proceedings of the Nutrition Society of New Zealand. 33, (pp. 119-125). [Full Paper]

Conference Contribution - Published proceedings: Abstract

Al-Shoaily, K., Bremer, P., Hamid, N., & Bekhit, A. (2008). Optimization of alcoholic fermentation conditions as an initial step in vinegar manufacture from dates (Phoenix dactylifera). New Zealand Microbiological Society's Annual Microbiology Conference. (pp. 7). NZMS. Retrieved from http://www.nzmsconference08.org.nz/files/Poster-Abstracts-NZMS-2008.pdf

Conference Contribution - Poster Presentation (not in published proceedings)

Jou, C. V., & Bekhit, A. E.-D. (2008, November). The functionality of grape skin from wine production as tea infusion. Poster session presented at the Functional Foods Conference: Functional Foods & Edible Oils: The Future, Auckland, New Zealand.

Bekhit, A. A., Shi, J., Mason, S., Gooneratne, R., & Zhao, J. (2008, December). Nutritional value of Cookia Sulcata. Poster session presented at the Nutrition Society of New Zealand Annual Conference, Christchurch, New Zealand.

Bekhit, A. A., Morton, S. E., & Morton, J. D. (2008, December). Not all grape seeds are extracted equally. Poster session presented at the Nutrition Society of New Zealand Annual Conference, Christchurch, New Zealand.

Bah, C. S. F., Bekhit, A. E. D., Petrie, M., & Bremer, P. (2008, November). Impact of fermentation conditions on the quality of karashi mentaiko from Hoki. Poster session presented at the Functional Foods Conference: Functional Foods & Edible Oils: The Future, Auckland, New Zealand.

Bekhit, A. A., Qiao, W., Creasy, G., Hider, R., & Dawson, C. (2008, December). Manipulating the functionality of grape seeds products through reflective mulching and wine fermentation. Poster session presented at the Nutrition Society of New Zealand Annual Conference, Christchurch, New Zealand.

2007

Journal - Research Article

Farouk, M. M., Beggan, M., Hafejee, I. I., Freke, C., & Bekhit, A. E. D. (2007). Manufacturing functionality of chilled venison and beef. Journal of Food Quality, 30(5), 764-782. doi: 10.1111/j.1745-4557.2007.00158.x

Farouk, M. M., Beggan, M., Hurst, S., Stuart, A., Dobbie, P. M., & Bekhit, A. E. D. (2007). Meat quality attributes of chilled venison and beef. Journal of Food Quality, 30(6), 1023-1039. doi: 10.1111/j.1745-4557.2007.00175.x

Bekhit, A. E. D., Cassidy, L., Hurst, R. D., & Farouk, M. M. (2007). Post-mortem metmyoglobin reduction in fresh venison. Meat Science, 75, 53-60.

Bekhit, A. E. D., Farouk, M. M., Cassidy, L., & Gilbert, K. V. (2007). Effects of rigor temperature and electrical stimulation on venison quality. Meat Science, 75, 564-574.

Conference Contribution - Published proceedings: Full paper

Bekhit, A. E. D., Han, J., Morton, J., & Sedcole, R. (2007). Effect of kiwifruit juice and water pre-rigor infusion on lamb quality. In G. Zhou & W. Zhang (Eds.), Proceedings of the 53rd International Congress of Meat Science and Technology. (pp. 377-378). Beijing, China: China Agricultural University Press. [Full Paper]

Han, J., Bekhit, A. E. D., Morton, J. D., Sherlock, R., & Breitmeyer, J. (2007). Analysis of volatile compounds in lamb muscles infused with kiwifruit juice. In G. Zhou & W. Zhang (Eds.), Proceedings of the 53rd International Congress of Meat Science and Technology. (pp. 359-360). Beijing, China: China Agricultural University Press. [Full Paper]

Bekhit, A. E. D., Farouk, M. M., Cassidy, L., & Hurst, R. (2007). A mechanism for the involvement of NADH-driven metmyoglobin reducing activity in mediating lipid oxidation in muscle post-mortem. In G. Zhou & W. Zhang (Eds.), Proceedings of the 53rd International Congress of Meat Science and Technology. (pp. 171-172). China Agricultural University Press. [Full Paper]

Farouk, M. M., Bekhit, A. E. D., Dobbie, P. M., & Waller, J. (2007). Towards benchmarking beef loin steak colour acceptability using Minolta and Hunter colorimeters. In G. Zhou & W. Zhang (Eds.), Proceedings of the 53rd International Congress of Meat Science and Technology. (pp. 405-406). China Agricultural University Press. [Full Paper]

Bekhit, A. E. D., Farouk, M., & Cassidy, L. (2007). Postmortem metabolic activity and superoxide generation in venison. In G. Zhou & W. Zhang (Eds.), Proceedings of the 53rd International Congress of Meat Science and Technology. (pp. 155-156). China Agricultural University Press. [Full Paper]

Conference Contribution - Poster Presentation (not in published proceedings)

Bekhit, A. E., Dawson, C. O., Creasy, G. L., Creasy, K. M., & Morton, J. D. (2007, August). Effects of reflective mulching and wine fermentation on the fatty acid profile in grape seed oil. Poster session presented at the 13th Romeo Bragato Annual Conference, Auckland, New Zealand.

2006

Journal - Research Other

Bekhit, A. E. D., Chandraratne, M., & Dawson, C. (2006). A kiwi solid gold. Food Australia, 58(1-2), 53-54.

Conference Contribution - Published proceedings: Full paper

Mason, S. L., Sun, B. O., Wang, K., Hider, R., & Bekhit, A. E. D. (2006). Antioxidant activities and total phenolic content in four NZ grown blueberry cultivars. Proceedings of the Nutrition Society of New Zealand. 31, (pp. 31-36). [Full Paper]

Bekhit, A. E. D., Wang, K., Sun, B. O., Sedcole, R., & Mason, S. L. (2006). Total phenolics content and antioxidant activities from commercial coffee drinks. Proceedings of the Nutrition Society of New Zealand. 31, (pp. 14-20). [Full Paper]

Conference Contribution - Published proceedings: Abstract

Bekhit, A. E. D., Wang, K., Sun, B., Sedcole, R., & Mason, S. L. (2006). Total phenolics content and antioxidant activities from commercial coffee drinks. Asia Pacific Journal of Clinical Nutrition, 15(Suppl. 3), (pp. S123). [Abstract]

Mason, S. L., Sun, B., Wang, K., Hider, R., & Bekhit, A. E. D. (2006). Antioxidant activities and total phenolic content of four blueberries cultivars grown in New Zealand. Asia Pacific Journal of Clinical Nutrition, 15(Suppl. 3), (pp. S123). [Abstract]

Lei, J., Morton, J. D., Bekhit, A. E. D., Lee, H. Y. Y., & Robertson, L. J. G. (2006). Quercetin and resveratrol protect cultured sheep lenses from oxidation. Proceedings of the Australian Society for Biochemistry and Molecular Biology (ComBio). Retrieved from http://www.asbmb.org.au/combio2006/

Bickerstaffe, R., Bekhit, A. E., Gately, K., Morton, J., & Carruthers, F. (2006). Determining whether fat consumption from lean and marble steaks are within recommended dietary guidelines. In D. Troy, R. Pearce, B. Byrne & J. Kerry (Eds.), Proceedings of the 52nd International Congress of Meat Science and Technology: Harnessing and Exploiting Global Opportunities. (pp. 705-706). The Netherlands: Wageningen Academic. [Abstract]

Bickerstaffe, R., Bekhit, A. E., Gately, K., & Greig, F. (2006). The relationship between subjective ranking of steaks in a national competition with objective quality measurements. In D. Troy, R. Pearce, B. Byrne & J. Kerry (Eds.), Proceedings of the 52nd International Congress of Meat Science and Technology: Harnessing and Exploiting Global Opportunities. (pp. 549-550). The Netherlands: Wageningen Academic. [Abstract]

2005

Journal - Research Article

Bekhit, A. E. D., Ilian, M. A., Morton, J. D., Vanhanan, L., Sedcole, J. R., & Bickerstaffe, R. (2005). Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color. Journal of Animal Science, 83, 2189-2204. doi: 10.2527/2005.8392189x

Journal - Research Other

Bekhit, A. E. D., & Faustman, C. (2005). Metmyoglobin reducing activity. Meat Science, 71, 407-439. doi: 10.1016/j.meatsci.2005.04.032

Conference Contribution - Published proceedings: Full paper

Chandraratne, M. R., Samarasinghe, S., Kulasiri, D., Bekhit, A. E.-D., & Bickerstaffe, R. (2005). Prediction of lamb tenderness using combined quality parameters and meat surface characteristics. Proceedings of the 51st International Congress of Meat Science and Technology (ICoMST). (pp. 322-326). Retrieved from http://icomst-proceedings.helsinki.fi

2004

Journal - Research Article

Ilian, M. A., Bekhit, A. E.-D., & Bickerstaffe, R. (2004). The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging. Meat Science, 66, 387-397. doi: 10.1016/S0309-1740(03)00125-6

Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D., Sedcole, J. R., & Bickerstaffe, R. (2004). Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity. European Food Research & Technology, 218, 507-514. doi: 10.1007/s00217-004-0904-7

Ilian, M. A., Bekhit, A. E.-D. A., & Bickerstaffe, R. (2004). Does the newly discovered calpain 10 play a role in meat tenderization during post-mortem storage? Meat Science, 66, 317-327. doi: 10.1016/S0309-1740(03)00106-2

Ilian, M. A., Bekhit, A. E.-D. A., Stevenson, B., Morton, J. D., Isherwood, P., & Bickerstaffe, R. (2004). Up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 protein. Meat Science, 67, 433-445. doi: 10.1016/j.meatsci.2003.11.016

Conference Contribution - Published proceedings: Full paper

Bekhit, A. E. D., Cassidy, L., Dobbie, P., Simmons, N., & Daly, C. (2004). Metmyoglobin reducing activity in veal and venison meats. Proceedings of the 50th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst-proceedings.helsinki.fi

2003

Journal - Research Article

Bekhit, A. E.-D. A., Geesink, G. H., Ilian, M. A., Morton, J. D., Sedcole, R., & Bickerstaffe, R. (2003). Particulate metmyoglobin reducing activity and its relationship with meat color. Journal of Agricultural & Food Chemistry, 51, 6026-6035. doi: 10.1021/jf030093e

Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D., & Bickerstaffe, R. (2003). The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chemistry, 81, 175-187. doi: 10.1016/S0308-8146(02)00410-7

Conference Contribution - Published proceedings: Full paper

Chandraratne, M. R., Samarasinghe, S., Kulasiri, D., Frampton, C., Bekhit, A. E. D., & Bickerstaffe, R. (2003). Prediction of lamb tenderness using texture features. Proceedings of the 49th International Congress of Meat Science and Technology (ICoMST) and the 2nd Brazilian Congress of Meat Science and Technology. (pp. 351-352). Retrieved from http://icomst-proceedings.helsinki.fi

Awarded Doctoral Degree

Bekhit, A. E. A. (2003). The role of metmyoglobin reducing activity in the maintenance of fresh meat colour (PhD). Lincoln University, Lincoln, New Zealand. Retrieved from https://hdl.handle.net/10182/1766

2002

Journal - Research Article

Farghaly, A. M., Soliman, R., Khalil, M. A., Bekhit, A. A., & Bekhit, A. E.-D. A. (2002). Thioglycolic acid and pyrazole derivatives of 4(3H)-quinazolinone: Synthesis and antimicrobial evaluation. Bollettino Chimico Farmaceutico, 141(5), 372-378.

Conference Contribution - Published proceedings: Full paper

Bekhit, A. E. D., Geesink, G. H., Illian, M., Morton, J. D., & Bickerstaffe, R. (2002). Evidence for the presence of metmyoglobin reducing activity in the myofibrillar fraction of beef. Proceedings of the 48th International Congress of Meat Science and Technology (ICoMST). 2, (pp. 464-465). Retrieved from http://icomst-proceedings.helsinki.fi

Bekhit, A. E. D., Bickerstaffe, R., Morton, J. D., Illian, M., & Stevenson, B. J. (2002). Effect of calcium chloride, zinc chloride and water infusion on fresh meat color. Proceedings of the 48th International Congress of Meat Science and Technology (ICoMST). 2, (pp. 462-463). Retrieved from http://icomst-proceedings.helsinki.fi

2001

Journal - Research Article

Bekhit, A. E. D., Geesink, G. H., Morton, J. D., & Bickerstaffe, R. (2001). Metmyoglobin reducing activity and colour stability of ovine longissimus muscle. Meat Science, 57, 427-435. doi: 10.1016/S0309-1740(00)00121-2

Bickerstaffe, R., Bekhit, A. E. D., Robertson, L. J., Roberts, N., & Geesink, G. H. (2001). Impact of introducing specifications on the tenderness of retail meat. Meat Science, 59, 303-315. doi: 10.1016/S0309-1740(01)00083-3

Geesink, G. H., Taylor, R. G., Bekhit, A. E. D., & Bickerstaffe, R. (2001). Evidence against the non-enzymatic calcium theory of tenderization. Meat Science, 59, 417-422. doi: 10.1016/S0309-1740(01)00097-3

Bekhit, A. A., Habib, N. S., & Bekhit, A. E.-D. A. (2001). Synthesis and antimicrobial evaluation of chalcone and syndrome derivatives of 4(3H)-quinazolinone. Bollettino Chimico Farmaceutico, 140(5), 297-301.

Ilian, M. A., Morton, J. D., Bekhit, A. E.-D., Roberts, N., Palmer, B. R., Sorimachi, H., & Bickerstaffe, R. (2001). Effect of preslaughter feed withdrawal period on longissimus tenderness and the expression of calpains in the ovine. Journal of Agricultural & Food Chemistry, 49(4), 1990-1998.

Conference Contribution - Published proceedings: Full paper

Bickerstaffe, R., Bekhit, A., Chandraratne, M., & Roberts, N. (2001). United States and New Zealand consumer preferences for beef from grass-fed animals. Proceedings of the 47th International Congress of Meat Science and Technology (ICoMST). (pp. 12-13). Retrieved from http://icomst-proceedings.helsinki.fi

2000

Journal - Research Article

Geesink, G. H., Bekhit, A. E.-D., & Bickerstaffe, R. (2000). Rigor temperature and meat quality characteristics of lamb longissimus muscle. Journal of Animal Science, 78, 2842-2848. doi: 10.2527/2000.78112842x

Conference Contribution - Published proceedings: Full paper

Ilian, M., Bekhit, A. E.-D., Parakrama, S., Geesink, G., & Bickerstaffe, R. (2000). Biochemistry of meat tenderization during postmortem aging: Association with calpain 3 (p94). Proceedings of the 46th International Congress of Meat Science and Technology (ICoMST). (pp. 468-469). Retrieved from http://icomst-proceedings.helsinki.fi

Bickerstaffe, R., Palmer, B. R., Geesink, G. H., Bekhit, A. E. D., & Billington, C. (2000). The effect of gender on meat quality of lamb longissimus dorsi. Proceedings of the 46th International Congress of Meat Science and Technology (ICoMST). (pp. 104-105). Retrieved from http://icomst-proceedings.helsinki.fi

Bekhit, A. E. D., Geesink, G. H., Morton, J. D., & Bickerstaffe, R. (2000). Metmyoglobin reducing activity and colour stability of ovine longissimus muscle. Proceedings of the 46th International Congress of Meat Science and Technology (ICoMST). (pp. 506-507). Retrieved from http://icomst-proceedings.helsinki.fi

Conference Contribution - Published proceedings: Abstract

Bickerstaffe, R., Palmer, B. R., Geesink, G. H., Bekhit, A. E.-D., & Billington, C. (2000). The effect of gender on meat quality of lamb longissimus dorsi. Proceedings of the International Congress of Meat Science and Technology (ICoMST). 46, (pp. 104-105). [Abstract]

1998

Journal - Research Article

Shilton, N. C., Bekhit, A. A., & Niranjan, K. (1998). Optimisation of a dehydration process for potato cubes using an intermediate puffing step. Potato Research, 41, 203-209. doi: 10.1007/BF02358190