Mohammed K. W. Al‐Doury

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University of Arkansas

2 h-index 4 pubs 81 cited

Research Areas

OverviewAI-generated summary

Mohammed K. W. Al‐Doury's research investigates the properties and applications of food components and microbial interactions. His work includes a review of rice endosperm and bran proteins, exploring their nutritional and functional characteristics. He has also contributed to studies on functional food development, such as a probiotic yogurt incorporating red beetroot for its antioxidant and colorant properties, and its impact on starter culture growth.

Further research by Al‐Doury examines the mechanisms of microbial activity and control. This includes investigating how reactive oxygen species, such as those produced by peracetic acid, affect bacterial viability and mutagenesis in pathogens like Salmonella Typhimurium. His scholarly metrics include an h-index of 2 with a total of 4 publications and 80 citations. He has collaborated with Young Min Kwon at the University of Arkansas at Fayetteville on at least one publication.

Metrics

h-index: 2
Publications: 4
Citations: 81

Selected Publications

Production of Reactive Oxygen Species Induced by Peracetic Acid Enhances Bactericidal Activity and Mutagenesis in Salmonella Typhimurium (2025)

Foodborne Pathogens and Disease 1 citation DOI OpenAlex
Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant (2024)

Food Chemistry Advances 10 citations DOI OpenAlex
Rice‐Endosperm and Rice‐Bran Proteins: A Review (2018)

Journal of the American Oil Chemists Society 68 citations DOI OpenAlex