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Sam Al‐Dalali

Observed names: S. Al-Dalali, Sam Al Dalali, Sam Al-Dalali, Sam Aldalali, Sam S. Al-Dalali
Observed institutions: Hefei University of Technology, Beijing Technology and Business University, Zagazig University, Guilin Tourism University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Ibb University
ORCID: 0000-0002-2173-1916
Observed ORCID: 0000-0002-2173-1916
OpenAlex ID: A5041164022
Aroma compounds identified in cooked meat: A review
2022 · Amjad Sohail, Sam Al-Dalali, et al. · Food Research International · 406
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
2021 · Sam Al-Dalali, Cong Li, et al. · Food Chemistry · 265
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
2022 · Cong Li, Sam Al-Dalali, et al. · Food Chemistry · 194
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation
2022 · Sam Al-Dalali, Cong Li, et al. · Food Chemistry · 145
Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin
2019 · Abid Sarwar, Tariq Aziz, et al. · Foods · 96
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Influence of curing on the metabolite profile of water-boiled salted duck
2022 · Cong Li, Sam Al-Dalali, et al. · Food Chemistry · 74
Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin
2021 · Abid Sarwar, Tariq Aziz, et al. · LWT · 50
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
2021 · Sam Al‐Dalali, Cong Li, et al. · Journal of Food Biochemistry · 49
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Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O
2020 · Sam Al-Dalali, Fuping Zheng, et al. · LWT · 49
Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation
2023 · Yong Xie, Kai Zhou, et al. · Innovative Food Science & Emerging Technologies · 48
Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics
2021 · Cong Li, Sam Al-Dalali, et al. · Food Research International · 48
Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science
2020 · Sam Al-Dalali, Fuping Zheng, et al. · Journal of Agricultural and Food Chemistry · 47
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
2022 · Ping Li, Hui Zhou, et al. · Meat Science · 46
Biotransformation of linoleic acid into different metabolites by food derived Lactobacillus plantarum 12-3 and in silico characterization of relevant reactions
2021 · Tariq Aziz, Abid Sarwar, et al. · Food Research International · 45
Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O
2019 · Sam Al-Dalali, Fuping Zheng, et al. · LWT · 43
Comparison of Aroma Profiles of Traditional and Modern Zhenjiang Aromatic Vinegars and Their Changes During the Vinegar Aging by SPME-GC-MS and GC-O
2018 · Sam Al-Dalali, Fuping Zheng, et al. · Food Analytical Methods · 42
Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins
2023 · Fawze Alnadari, Sam Al-Dalali, et al. · Food and Bioprocess Technology · 41
Recent advances on cyanidin-3-O-glucoside in preventing obesity-related metabolic disorders: A comprehensive review
2024 · Dounya Zad Oumeddour, Sam Al-Dalali, et al. · Biochemical and Biophysical Research Communications · 37
Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O
2021 · Sam Al-Dalali, Fuping Zheng, et al. · Journal of Food Composition and Analysis · 36
A new natural drying method for food packaging and preservation using biopolymer-based dehydration film
2022 · Fawze Alnadari, Sam Al-Dalali, et al. · Food Chemistry · 35
Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin
2022 · Abid Sarwar, Sam Al-Dalali, et al. · Journal of Fungi · 35
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Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review
2022 · Sam Al-Dalali, Fuping Zheng, et al. · Food Analytical Methods · 34
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
2024 · Yingying Liu, Sam Al-Dalali, et al. · Food Chemistry X · 30
Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice
2021 · Wen Nie, Ye-ye Du, et al. · Food & Function · 30
Characterization of key aroma compounds in traditional beef soup
2022 · Lin Wang, Cong Li, et al. · Journal of Food Composition and Analysis · 24
Works count: 76
Citation count: 2,393
H-index: 24
I10-index: 46
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