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Shereen Nazeh Lotfy

Observed names: Lotfy Shereen, Lotfy, Shereen Nazeh, S. N. Lotfy, Shereen Lotfy, Shereen N. Lotfy
Observed institution: National Research Centre
ORCID: 0000-0001-9087-8316
Observed ORCID: 0000-0001-9087-8316
OpenAlex ID: A5085323629
Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
2014 · Hoda Hanem Mohamed Fadel, Manal Gomaa Mahmoud, et al. · Electronic Journal of Biotechnology · 94
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Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating
2015 · Shereen N. Lotfy, Hoda H.M. Fadel, et al. · Food Chemistry · 79
Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality
2018 · Hoda H.M. Fadel, Shereen N. Lotfy, et al. · Journal of Advanced Research · 55
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Cocoa substitute: Evaluation of sensory qualities and flavour stability
2006 · Hoda H. M. Fadel, Magda A. Abdel Mageed, et al. · European Food Research and Technology · 53
Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system
2021 · Shereen N. Lotfy, Rasha Saad, et al. · LWT · 48
Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils
2020 · Hoda Hanem Mohamed Fadel, Ahmed H. El-Ghorab, et al. · Arabian Journal of Chemistry · 37
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots
2006 · H. H. M. Fadel, M. A. Abdel Mageed, et al. · Amino Acids · 29
Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil
2017 · Ahmed M.S. Hussein, Mohie M. Kamil, et al. · American Journal of Food Technology · 27
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Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup
2017 · Fatma Sh Abd El-Aleem, Mohamed S. Taher, et al. · International Journal of Food Properties · 25
Flavour Quality and Stability of an Encapsulated Meat-Like Process Flavouring Prepared from Soybean Based Acid Hydrolyzed Protein
2015 · Hoda Fadel, A. Samad, et al. · International Journal of Food Processing Technology · 14
Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves
2023 · Hoda Hanem Mohamed Fadel, Shereen Nazeh Lotfy, et al. · Applied Food Research · 9
Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality
2022 · Hoda Hanem Mohamed Fadel, Mohsen Mohamed Selim Asker, et al. · Journal of Genetic Engineering and Biotechnology · 9
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Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives
2023 · Hoda Hanem Mohamed Fadel, Shereen Nazeh Lotfy, et al. · Journal of Essential Oil Bearing Plants · 7
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate
2019 · Hoda H. M. Fadel, Khaled F. Mahmoud, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 7
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Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours
2021 · Hoda Fadel, Rasha Saad, et al. · Egyptian Journal of Chemistry · 6
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Bioproduction of novel proteases and process flavours from agro-industrial wastes
2024 · Hoda Hanem Mohamed Fadel, Rasha Saad, et al. · Measurement Food · 5
Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality
2021 · Fatma Shafik Abd El-Aleem, Shereen Nazeh Lotfy, et al. · Journal of Food Science and Technology · 5
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [pdf]
2019 · Hoda H. M. Fadel, Khaled F. Mahmoud, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 4
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Effects of ultrasonic and microwave pretreatments on the extraction yield, chemical composition and antioxidant activity of hydrodistilled essential oil from anise (Pimpinella anisum L)
2022 · Shereen Lotfy, Mohamed Ahmed, et al. · Egyptian Journal of Chemistry · 3
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Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives
2022 · Hoda Fadel, Shereen Lotfy, et al. · Research Square · 1
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Impact of ultrasound pretreated fish bone protein hydrolysate on the functional and bioactive properties of fish seasoning compared to market fish seasoning
2026 · Hoda H. M. Fadel, Shaimaa E. Mohammed, et al. · Discover Food
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Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink
2023 · Mohamed Yehia Sayed Ahmed, Rasha Saad, et al. · Asian Food Science Journal
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Cocoa substitute: Evaluation of sensory qualities and flavour
2006 · Hoda H. M. Fadel, Magda A. Abdel Mageed, et al.
Works count: 27
Citation count: 517
H-index: 10
I10-index: 10
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