Baraem Ismail
Baraem Ismail
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Invited review: Plasmin protease in milk: Current knowledge and relevance to dairy industry
B Ismail, SS Nielsen
Journal of dairy science 93 (11), 4999-5009, 2010
β-Glycosidase activity toward different glycosidic forms of isoflavones
B Ismail, K Hayes
Journal of Agricultural and Food Chemistry 53 (12), 4918-4924, 2005
Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv
Q Wang, B Ismail
International Dairy Journal 25 (2), 112-122, 2012
Physico‐chemical characteristics and total quality of five date varieties grown in the United Arab Emirates
B Ismail, I Haffar, R Baalbaki, Y Mechref, J Henry
International journal of food science & technology 41 (8), 919-926, 2006
Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones
K Mathias, B Ismail, CM Corvalan, KD Hayes
Journal of Agricultural and Food Chemistry 54 (20), 7495-7502, 2006
Physico-chemical characteristics and sensory quality of two date varieties under commercial and industrial storage conditions
B Ismail, I Haffar, R Baalbaki, J Henry
LWT-Food Science and Technology 41 (5), 896-904, 2008
Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr)
B Ismail, I Haffar, R Baalbaki, J Henry
Food quality and Preference 12 (8), 499-506, 2001
Perennial grain and oilseed crops
MB Kantar, CE Tyl, KM Dorn, X Zhang, JM Jungers, JM Kaser, ...
Annual review of plant biology 67, 703-729, 2016
Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour
A Marti, JE Bock, MA Pagani, B Ismail, K Seetharaman
Food chemistry 194, 994-1002, 2016
The role of gluten proteins in the baking of Arabic bread
I Toufeili, B Ismail, S Shadarevian, R Baalbaki, BS Khatkar, AE Bell, ...
Journal of Cereal Science 30 (3), 255-265, 1999
Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activators in milk
BM Prado, SE Sombers, B Ismail, KD Hayes
International Dairy Journal 16 (6), 593-599, 2006
The role of salivary proteins in the mechanism of astringency
CA Lee, B Ismail, ZM Vickers
Journal of food science 77 (4), C381-C387, 2012
Effect of short study abroad course on student openness to diversity
B Ismail, M Morgan, K Hayes
Journal of Food Science Education 5 (1), 15-18, 2006
Effect of protein content and denaturation on the extractability and stability of isoflavones in different soy systems
SP Malaypally, B Ismail
Journal of agricultural and food chemistry 58 (16), 8958-8965, 2010
Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy
Q Wang, L He, TP Labuza, B Ismail
Food chemistry 139 (1-4), 313-319, 2013
Perennial cereals provide ecosystem benefits
LR DeHaan, BP Ismail
Cereal Foods World 62 (6), 278-281, 2017
The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system
KR Nufer, B Ismail, KD Hayes
Journal of agricultural and food chemistry 57 (4), 1213-1218, 2009
Ash content determination
BP Ismail
Food Analysis Laboratory Manual, 117-119, 2017
Basic principles of chromatography
B Ismail, SS Nielsen
Food analysis, 473-498, 2010
Activity and nature of plasminogen activators associated with the casein micelle
B Ismail, LH Choi, LM Were, SS Nielsen
Journal of dairy science 89 (9), 3285-3295, 2006
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