Ammar B. Altemimi

TL;DR: There are concerns about using synthetic phenolic antioxidants as food additives because of the reported negative effects on human health, so a replacement of these synthetics by antioxidant extractions from various foods has been proposed.

TL;DR: This review focuses on the diverse effects and efficacy of herbal compounds in controlling the development of MDR in microbes and hopes to inspire research into unexplored plants with a view to identify novel antibiotics for global health benefits.

TL;DR: It was concluded that ultrasonic processing caused damage in cells for all treated samples (pumpkin, peach) and the FTIR spectra did not show any significant changes in chemical structures caused by either ultrasonicprocessing or solvent extraction.

TL;DR: This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients, and the effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well asThe interaction of food components under IR radiation can be discussed as a future food processing option.

TL;DR: The objective was to test ultrasound treatments on spinach leaves during extraction, and conventional extraction was used as a control and the interaction among the ultrasonic parameters was significant.