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| 1 | Effect of sodium chloride and pH on the rennet coagulation and gel firmness显示文摘 | Sameh Awad | 2005 | LWT - Food Science and Technology2005，，2： | 1 |
| 2 | Barriers for resuming endoscopy service in the context of COVID-19 pandemic:A multicenter survey from Egypt显示文摘BACKGROUND The current coronavirus disease 2019(COVID-19)pandemic has affected routine endoscopy service across the gastroenterology community.This led to the suspension of service provision for elective cases.AIM To assess the potential barriers for resuming the endoscopy service in Egypt.METHODS A national online survey,four domains,was disseminated over a period of 4 wk in August 2020.The primary outcome of the survey was to determine the impact of the COVID-19 pandemic on the endoscopy service and barriers to the full resumption of a disabled center(s).RESULTS A hundred and thirteen Egyptian endoscopy centers participated in the survey.The waiting list was increased by≥50% in 44.9% of areas with clusters of COVID-19 cases(n=49)and in 35.5% of areas with sporadic cases(n=62).Thirty nine(34.8%)centers suffered from staff shortage,which was considered a barrier against service resumption by 86.4% of centers in per-protocol analysis.In multivariate analysis,the burden of cases in the unit locality,staff shortage/recovery and the availability of separate designated rooms for COVID-19 cases could markedly affect the resumption of endoscopy practice(P=0.029,<0.001 and 0.02,respectively)and Odd’s ratio(0.15,1.8 and 0.16,respectively).CONCLUSION The COVID-19 pandemic has led to restrictions in endoscopic volumes.The staff shortage/recovery and the availability of COVID-19 designed rooms are the most important barriers against recovery.Increasing working hours and dividing endoscopy staff into teams may help to overcome the current situation. | Omar Elshaarawy Sameh Aldesoky Lashen Nahed A Makhlouf Doaa Abdeltawab Mariam Salah Zaghloul Rasha M Ahmed Hayam Fathy Shimaa Afifi Muhammad Abdel-Gawad Eman Abdelsameea Sherief Abd-Elsalam Salem Youssef Mohamed Mohammed Tag-Adeen Mina Tharwat Ahmed Alzamzamy Ahmed Nasr Bekhit Alshaimaa M Eid Abeer Awad Mohamed-Naguib Wifi Mohammad Aamr Waleed A Abd El Dayem Mohamed Alboraie | 2020 | World Journal of Gastroenterology2020，26，43： | 0 |
| 3 | Cystic pancreatic lesions,the endless dilemma显示文摘Cystic pancreatic lesions involve a wide variety of pathological entities that include neoplastic and non-neoplastic lesions.The proper diagnosis,differentiation,and staging of these cystic lesions are considered a crucial issue in planning further management.There are great challenges for their diagnostic models.In our time,new emerging methods for this diagnosis have been discovered.Endoscopic ultrasonography-guided fine-needle aspiration cytology with chemical and molecular analysis of cyst fluid and EUS-guided fine needlebased confocal laser endomicroscopy,through the needle microforceps biopsy,and single-operator cho-langioscopy/pancreatoscopy are promising methods that have been used in the diagnosis of cystic pancreatic lesions.Hereby we discuss the diagnosis of cystic pancreatic lesions and the benefits of various diagnostic models. | Hussein Hassan Okasha Abeer Awad Ahmed El-meligui Reem Ezzat Ashraf Aboubakr Sameh AbouElenin Ramy El-Husseiny Ahmed Alzamzamy | 2021 | World Journal of Gastroenterology2021，27，21： | 0 |
| 4 | 鲊辣椒生香酵母的分离筛选鉴定及其应用研究显示文摘从自然发酵鲊辣椒中以嗅闻法结合总酯含量作为生香酵母的筛选依据分离筛选到1株生香酵母,经鉴定并分类命名为库德里阿兹威氏毕赤酵母菌(Pichia kudriavzevii)Y50,为探究该菌株混菌发酵生产鲊辣椒的品质提升作用,将Y50与植物乳杆菌混合发酵鲊辣椒(C),以自然发酵的鲊辣椒(A)以及接种植物乳杆菌发酵的鲊辣椒(B)为对比研究对象,对3种鲊辣椒的基本理化指标、辣椒碱、有机酸和挥发性成分进行比较分析。结果表明,3种鲊辣椒pH值、总酸、亚硝酸盐、胡萝卜素含量较为接近,但鲊辣椒C中有机酸含量达(25.46±0.32)g/kg,比鲊辣椒A和鲊辣椒B分别高出57.8%和32.2%。鲊辣椒A、B、C中分别检出挥发性风味物质90种、67种和72种,其中鲊辣椒C的挥发性物质含量最高,为(10101.11±99.04)μg/kg,酯类、醇类、醛类、酸类挥发性物质含量均有提高,相比A、B分别提升了75%、358%、106%、23%和102%、59%、68%、51%,赋予鲊辣椒更浓郁的酯香、花香和果香,说明添加生香酵母Y50能提升鲊辣椒整体的风味品质,通过气味活度值(odor activity value,OAV)的计算,共检出22种OAV>1的香气化合物,这些关键香味物质赋予了鲊辣椒特有的香气特征,其中β-紫罗兰酮、2-甲基丁酸乙酯、己酸己酯、正庚醇、(+)-柠檬烯、庚醛、愈创木酚是构成鲊辣椒C风味的关键物质。试验表明Y50具有进一步应用于鲊辣椒生产的潜力。 | 姚红 尹小庆 颜宇鸽 阚建全 武运 戚晨晨 王治国 Sameh AWAD Amel IBRAHIM 杜木英 | 2023 | 食品与发酵工业2023，49，17： | 0 |
| 5 | 模糊数学感官评价结合响应面法优化鲊辣椒混菌发酵工艺显示文摘以小米椒和玉米粉为原料,植物乳植杆菌XZ3和生香酵母菌Y50为菌种,制作一款混菌发酵鲊辣椒。以鲊辣椒的模糊感官评分为响应值,采用Box-Behnken中心组合设计试验对鲊辣椒混菌发酵工艺进行优化,并测定其产品的功能性成分。结果表明,混菌发酵鲊辣椒的最优发酵条件为:植物乳植杆菌XZ3与生香酵母菌Y50的比例为1∶1、混菌添加量为2.5%、食盐添加量为4%、发酵时间6 d。在此优化条件下,鲊辣椒的感官评分为8.45分。与不接种自然发酵鲊辣椒和利用植物乳植杆菌XZ3纯种发酵的鲊辣椒进行对比,发现优化后的混菌发酵鲊辣椒的香气更突出。进一步测定其功能性成分发现,混菌发酵鲊辣椒中多酚组分含量最高且种类检出最多,其总酸含量、辣椒碱含量和总黄酮含量都显著高于自然发酵鲊辣椒。除此之外,相比于其他两种,混菌发酵鲊辣椒中甜味氨基酸的含量上升,苦味氨基酸的比例降低。该研究为混菌发酵鲊辣椒的生产提供了有益参考。 | 黄璐晗 尹小庆 阚建全 武运 戚晨晨 彭芸 SAMEH Awad AMEL Ibrahim 杜木英 | 2024 | 食品与发酵工业2024，50，7： | 0 |
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