| # | Title | Journal | Year | Citations |
|---|
| 1 | Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications | Trends in Food Science and Technology | 2019 | 361 |
| 2 | Immune-boosting role of vitamins D, C, E, zinc, selenium and omega-3 fatty acids: Could they help against COVID-19? | Maturitas | 2021 | 263 |
| 3 | Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion | Food Chemistry | 2019 | 237 |
| 4 | Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients | Food Chemistry | 2020 | 164 |
| 5 | Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates | Food Chemistry | 2018 | 156 |
| 6 | The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19 | Npj Science of Food | 2020 | 135 |
| 7 | Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities | Food Chemistry | 2013 | 128 |
| 8 | Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates | Food Chemistry | 2018 | 127 |
| 9 | Quality characteristics and consumer acceptance of yogurt fortified with date fiber | Journal of Dairy Science | 2009 | 114 |
| 10 | The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega‐3 Fatty Acids | Comprehensive Reviews in Food Science and Food Safety | 2017 | 111 |
| 11 | Be well: A potential role for vitamin B in COVID-19 | Maturitas | 2021 | 108 |
| 12 | Nutritional quality evaluation of eighteen date pit varieties | International Journal of Food Sciences and Nutrition | 2009 | 105 |
| 13 | The Prevalence of Micronutrient Deficiencies and Inadequacies in the Middle East and Approaches to Interventions | Nutrients | 2017 | 103 |
| 14 | Physicochemical and biochemical properties of honeys from arid regions | Food Chemistry | 2014 | 101 |
| 15 | In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk | Journal of Dairy Science | 2018 | 95 |
| 16 | Mapping of HKT1;5 Gene in Barley Using GWAS Approach and Its Implication in Salt Tolerance Mechanism | Frontiers in Plant Science | 2018 | 95 |
| 17 | Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems | Journal of Dairy Science | 2018 | 91 |
| 18 | Opportunities and challenges for functional and medicinal beverages: Current and future trends | Trends in Food Science and Technology | 2019 | 90 |
| 19 | Effect of Ramadan Fasting on Markers of Oxidative Stress and Serum Biochemical Markers of Cellular Damage in Healthy Subjects | Annals of Nutrition and Metabolism | 2008 | 89 |
| 20 | Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of camel milk protein hydrolysates generated with trypsin | Journal of Functional Foods | 2017 | 87 |
| 21 | Analysis of Gene expression in soybean (Glycine max) roots in response to the root knot nematode Meloidogyne incognita using microarrays and KEGG pathways | BMC Genomics | 2011 | 78 |
| 22 | CO2 emissions in Moroccan road transport sector: Divisia, Cointegration, and EKC analyses | Sustainable Cities and Society | 2017 | 77 |
| 23 | Genome-wide association mapping of date palm fruit traits | Nature Communications | 2019 | 75 |
| 24 | Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions | Food Chemistry | 2014 | 74 |
| 25 | Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparation | Food Chemistry | 2019 | 72 |
| 26 | Membrane separation technology for the recovery of nutraceuticals from food industrial streams | Trends in Food Science and Technology | 2019 | 70 |
| 27 | Barriers and facilitators of weight management: perspectives of Arab women at risk for type 2 diabetes | Health and Social Care in the Community | 2010 | 68 |
| 28 | Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions | Food Hydrocolloids | 2017 | 68 |
| 29 | Detecting date palm trees health and vegetation greenness change on the eastern coast of the United Arab Emirates using SAVI | International Journal of Remote Sensing | 2008 | 67 |
| 30 | Quality and acceptability of a set-type yogurt made from camel milk | Journal of Dairy Science | 2009 | 66 |
| 31 | Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin | LWT - Food Science and Technology | 2018 | 64 |
| 32 | Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef | Journal of Food Science and Technology | 2015 | 63 |
| 33 | Camel whey protein hydrolysates displayed enhanced cholesteryl esterase and lipase inhibitory, anti-hypertensive and anti-haemolytic properties | LWT - Food Science and Technology | 2018 | 61 |
| 34 | Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion | Food Chemistry | 2019 | 61 |
| 35 | Effects of dietary protein and energy levels on spawning performance of Nile tilapia (Oreochromis niloticus) broodstock in a recycling system | Aquaculture | 2008 | 60 |
| 36 | Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review | Food Reviews International | 2022 | 60 |
| 37 | Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications | Food Chemistry | 2021 | 60 |
| 38 | Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds | LWT - Food Science and Technology | 2015 | 58 |
| 39 | Molecular binding mechanism and identification of novel anti-hypertensive and anti-inflammatory bioactive peptides from camel milk protein hydrolysates | LWT - Food Science and Technology | 2019 | 58 |
| 40 | Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties | Journal of Food Science and Technology | 2015 | 57 |
| 41 | Polyphenol characterisation of Phoenix dactylifera L. (date) seeds using HPLC-mass spectrometry and its bioaccessibility using simulated in-vitro digestion/Caco-2 culture model | Food Chemistry | 2020 | 57 |
| 42 | Soybean peroxidase-mediated degradation of an azo dye– a detailed mechanistic study | BMC Biochemistry | 2013 | 56 |
| 43 | Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of α-glucosidase, dipeptidyl peptidase-IV and angiotensin I converting enzymes | Journal of Cereal Science | 2020 | 54 |
| 44 | Types of tobacco consumption and the oral microbiome in the United Arab Emirates Healthy Future (UAEHFS) Pilot Study | Scientific Reports | 2018 | 51 |
| 45 | Antecedents and consequences of team reflexivity in new product development projects | Journal of Business and Industrial Marketing | 2009 | 50 |
| 46 | Traditional Uses, Pharmacological Efficacy, and Phytochemistry of Moringa peregrina (Forssk.) Fiori. —A Review | Frontiers in Pharmacology | 2018 | 50 |
| 47 | Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins | Journal of Dairy Science | 2021 | 50 |
| 48 | Chloroquine and Hydroxychloroquine for the Prevention and Treatment of COVID-19: A Fiction, Hope or Hype? An Updated Review | Therapeutics and Clinical Risk Management | 2021 | 50 |
| 49 | Simulated gastrointestinal digestion of camel and bovine casein hydrolysates: Identification and characterization of novel anti-diabetic bioactive peptides | Food Chemistry | 2021 | 50 |
| 50 | Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach | Foods | 2021 | 49 |
