Duried Alwazeer

Duried Alwazeer
Igdir Üniversitesi · Department of Nutrition

Professor
Head of the Research Center for Redox and Hydrogen Applications, Head of Nutrition and Dietetic Department

About

80
Publications
145,665
Reads
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268
Citations
Citations since 2016
45 Research Items
209 Citations
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2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
Introduction
In RCRAF Center, We are working mainly on the following topics: - Integrating the Molecular Hydrogen applications in different fields especially food, health, nutrition, and environment protection. - Exploring the molecular hydrogen benefits in biology, industry, health fields. - Drying the food products using the new technique Reducing Atmosphere Drying (RAD). - Increasing the shelf-life of food products using the Reducing Atmosphere Packaging (RAP) Technique. - Applying the oxidoreduction
Additional affiliations
June 2020 - present
Igdir Üniversitesi
Position
  • Professor
November 2015 - present
Igdir Üniversitesi
Position
  • Head of Research Center for Redox Applications in Foods (RCRAF)
September 2014 - June 2020
Igdir Üniversitesi
Position
  • Professor (Associate)
Education
September 1989 - August 1994
Al-Baath University
Field of study
  • Food Engineering

Publications

Publications (80)
Article
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H...
Conference Paper
Full-text available
ZET Meyvelerde optimum hasat tarihinin belirlenmesi, meyve üreticilerinin güvenini artırarak tüketici tercihlerini etkileyebilir ve nihayetinde kullanımını teşvik edebilir. Ülkemizde Kars'ın Kağızman ilçesinde yetiştirilen uzun elma (Malus communis) çeşidi, kendine özgü şekli, aroması, endemik özelliği ve lezzetli tadıyla pazarlarda talep görmekted...
Article
The transfer of heavy metals to products during food processing forms serious health concerns. The impact of cultured‐cream butter washing with hydrogen‐rich water (HRW) on the deaccumulation of arsenic (As), cadmium (Cd), antimony (Sb), mercury (Hg), and lead (Pb) in butter was evaluated. Raw cultured‐cream butter was washed with ordinary water or...
Article
Full-text available
Abstract: Molecular hydrogen is a colorless, odorless, tasteless, non-toxic, flammable, and diatomic ‎gas. Molecular hydrogen is dissolved directly in water to be used in the form of hydrogen-‎rich water (HRW) to keep the freshness of fruits and vegetables. The shelf-life of the product ‎was increased and the quality attributes were maintained when...
Article
Full-text available
In recent years, studies investigating the protective effect of hydrogen-rich water (HRW) against different diseases and the toxicity of some substances have attracted increasing attention. Here, we assessed the effects of hydrogen-rich water on different nickel-induced toxic responses (reactive oxygen species (ROS), tumor necrosis factor-alpha (TN...
Article
Full-text available
Abstract: COVID-19 (Corona Virus Disease 2019) is an acute respiratory syndrome disease caused by the SARS-CoV-2 ‎‎(Severe acute respiratory syndrome coronavirus 2) strain. The first case of COVID-19 appeared in December ‎‎2019 and within several months it became a worldwide epidemic. Molecular hydrogen (H2) was used as an ‎effective treatment meth...
Article
Strawberries are known for their high perishability and short shelf life. The effects of incorporating hydrogen gas into sealed packaging on the quality and shelf life of strawberries were evaluated. Fruits were packaged under reducing atmosphere [RAP1 (5% CO 2 , 4% H 2 , 91% N 2 ) and RAP2 (10% CO 2 , 4% H 2 , 86% N 2 )], modified atmosphere [MAP1...
Article
The formation of biogenic amines (BAs) in fish products during storage forms a serious challenge to producers and is generally related to the growth of decarboxylase-producing microorganisms. Controlling the formation of BAs is a serious challenge for the fishery industry. This study evaluates the impact of incorporating molecular hydrogen (H2) in...
Article
Full-text available
ABSTRACT: Molecular hydrogen, which has the H2 formula, is a colorless, odorless, tasteless, non-metallic and non-toxic gas. Molecular hydrogen has a high diffusion rate and spreads rapidly in biological tissues and cells. Molecular hydrogen does not change the body's redox reactions and does not cause any side effects. H2 is a selective antioxidan...
Article
Full-text available
The toxic effects of mercury in earthworms and the potential alleviation effect of hydrogen-rich water (HRW) using ATR-FTIR and LC–MS analysis methods were investigated. Different concentrations of mercury chloride (H1: 5 µg/mL, H2: 10 µg/mL, H3: 20 µg/mL, H4: 40 µg/mL, and C1: control) and mercury chloride prepared in hydrogen-rich water (H5: 5 µg...
Article
The formation of biogenic amines in food products forms a serious challenge for food producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) prepared using two methods, i.e. hydrogen-bubbled water (H2 water) and magnesium-incorporated water (Mg water). After 90 days of storage, the lowest formation levels of biogenic am...
Article
Full-text available
Social development is possible with agriculture. With the impact of environmental pollution, natural disasters, climate change, food security, and population growth, interdisciplinary "new agriculture" is becoming an important trend of modern agriculture. Hydrogen (H2) is the most common element on earth, making up more than 75% of the mass of the...
Article
Full-text available
COVID-19 is a widespread global pandemic with nearly 185 million confirmed cases and about four million deaths. It is caused by an infection with the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), which primarily affects the alveolar type II pneumocytes. The infection induces pathological responses including increased inflammation, o...
Article
Full-text available
The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract-fortified yoghurts was higher and the colour was lighter in comparison with contro...
Article
Full-text available
The sunn pest forms a serious risk to wheat by degrading its pasting and textural properties. The addition of tea waste extract to improving the pasting, rheological, and textural properties of the sunn pest-infected flour was investigated. The effects of the addition of different extract concentrations (0, 0.5, 1, 2, and 4 %) of black tea (BT), bl...
Article
Full-text available
The objective of this study was to investigate the effect of different ethanol ratios in extraction solvent as well as the antioxidant properties of five plants. Thyme, mint, uckun, grape seeds and green tea waste fiber was analyzed to determine total phenolic content (TPC) and antioxidant activity by ABTS and DPPH radical scavenging activity assay...
Article
Full-text available
An atmosphere composed of hydrogen gas-included gaseous mixture was tested for packaging fresh cheese samples. The cheese samples were packaged in reducing atmosphere packaging (RAP) [RAP 1 (90% CO2/6% N2/4% H2), RAP 2 (50% CO2/46% N2/4% H2)], modified atmosphere packaging (MAP) [MAP 1 (90% CO2/10% N2), MAP 2 (50% CO2/50% N2) and MAP 3 (Air)], and...
Article
Full-text available
There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered su...
Conference Paper
Full-text available
Antioxidant activity forms an essential component of bioactive properties of plant products. Three types of aqueous extracts of four herbs and spices were prepared. The antioxidant properties were evaluated by measuring the total phenolic content, DPPH radical scavenging activity and oxidoreduction potential methods. The antioxidant results showed...
Article
Full-text available
Food processors generally apply different techniques to extend the shelf-life of food products according to the characteristics of the product. Modified Atmosphere Packaging (MAP) uses different gases in specific combinations to replace the air surrounding the product, which leads to minimize the undesirable oxidation reactions and microbial spoila...
Conference Paper
Full-text available
Redox potential (Eh) like pH, it is a measurable parameter which means losing or gaining electrons in a system. Redox potential, expressed as volt, although this parameter is important for quality control of fermented dairy products, it is rarely considered. Yoghurt is a fermented dairy product that Lactobacillus delbrueckeii subsp. bulgaricus and...
Article
Full-text available
The presence of several trace elements, heavy metals, and antimony in polyethylene terephthalate–bottled local raw cow milk samples of Iğdır region in Turkey was investigated. The milk samples were analyzed by inductively coupled plasma mass spectrometry after microwave-assisted digestion. Milk samples were categorized into three groups according t...
Article
Full-text available
The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract‐enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (S...
Article
Full-text available
The aim of the present study was to develop an ion-selective electrode method for the continuous determination of the intracellular pH in Lactobacillus plantarum using a small-scale bioreactor. This method employed a salicylate-selective electrode basing on the distribution of salicylic acid across the cytoplasmic membrane. This developed electrode...
Presentation
Full-text available
Mikroorganizmalarda üreme
Presentation
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Temel Mikrobiyoloji
Presentation
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Mikrobiyal gelişimin ölçülmesi
Article
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Reducing atmosphere drying (RAD) was assayed as a novel technique for preserving the color and the nutritional fresh notes of apricot. A freeze, hot air and vacuum drying techniques were applied for a comparison purpose. The results showed that the apricot samples dried by both RADMIX and RADNITROGEN preserved better the fresh color notes while the...
Presentation
Full-text available
This is a lecture for students in Food Engineering Department
Presentation
Full-text available
This is a lecture for students in Food Engineering Department
Chapter
Despite the numerous processes proposed as alternatives to heat pasteurization, thermally treated juices produced by full or flash pasteurization are still the most widely marketed product. It is well known that the flavor of fruit juices is influenced by heat treatment used for microbial stabilization; as an example, volatile compounds, such as al...
Article
Full-text available
ABSTRACT: In this study, apple and apricot fruits were dried with different drying techniques including Reducing Atmosphere Drying [three different drying media were used: air,100% nitrogen and a gas mixture containing reducing gas (1-4% H 2 , 5% CO 2 , 91-94% N 2 ; RAD (Mix)) ], lyophlizatör, vacuum and oven. The color values (L*, a*, b*) of the d...
Conference Paper
Full-text available
Fresh vegetables and fruits are recognized for its desirables color, flavor and aroma, as well as its richness of healthy bioactive compounds. Drying processing aims generally to increase the shelf-life of foods by decreasing both its free water content and water activity. The latter conditions lead to inhibit the microbial flora and enzymes respon...
Conference Paper
Full-text available
Food processors generally apply different techniques to extend the shelf-life of food products. Modified Atmosphere Packaging (MAP) uses different gases in specific combinations to replace the air surrounding the product, which leads to minimizing the undesirable oxidation reactions and microbial spoilage permitting extending the shelf-life of the...
Article
Full-text available
The intracellular pH (pHin) of Leuconostoc mesenteroides subsp. mesenteroides 19D was evaluated by two different methods, fluorescent probe and ion-selective electrode. Two fluorescent probes 5 (and-6)-carboxyfluorescein diacetate succinimidyl ester (cFDASE) and 5 (and-6)-carboxy-2′,7′-dichlorofluorescein diacetate succinimidyl ester (cDCFDASE) wer...
Article
Full-text available
Antibacterial and antioxidant activities form an essential component of the bioactive properties of plant products. The antibacterial and the antioxidant properties of three types of aqueous extracts of four herbs and spices were evaluated. While the total phenolic content, DPPH radical scavenging activity and oxidoreduction potential methods were...
Conference Paper
Full-text available
Şalak apricot variety is a table variety which is widely grown in Iğdır region. The tree usually grows thickly crowned and very strong. The yield of fruit is high and fruitful. Şalak apricot fruit is medium hard, elliptical and symmetrical. In this study, it is aimed to determine the physical change of the Şalak apricot fruit during the development...
Conference Paper
Full-text available
Oxidoreduction potential (Redox or Eh) is a physicochemical parameter that determines the ability of chemical or biochemical systems to oxidize or reduce. Biological systems as foods contain many oxidant molecules such as dissolved oxygen, hydrogen peroxide, free radicals and oxidative enzymes, and many reducing molecules such as vitamines (C, E, b...
Conference Paper
Full-text available
The preservation of strawberry fruits for long-time during storage is difficult due to the relatively high respiration rate of this fruit when compared to other fruits. Microbial, enzymatic and biochemical deteriorations accompany with high postharvest respiration rate phenomen. Strawberry fruit tends to be crushed because of its soft texture. When...
Article
Full-text available
Polyphenol oxidases (PPOs) oxidize phenolic compounds forming quinones, which undergo non-enzymatic reactions resulting in colored compounds. We studied ferulic acid and catechol oxidation by Myceliophthora thermophila laccases using oxidoreduction potential (ORP or Eh) as a novel method to determine PPO activity compared to the traditional spectro...
Book
Full-text available
تشكل الصناعات الغذائية المرتبطة بمنتجات الخضار والفاكهة قطاعاَ كبيراً وواسعاً ومتنوعاً في العالم، فهي تشمل مجالات متنوعة كصناعات الكونسروة والعصائر والمشروبات الغازية والمربيات والمرملاد والمخللات والخضار والفاكهة المجففة ومنتجات الزيتون المختلفة والشيبس والمقبلات ورب البندورة وغيرها. وتتميز كل صناعة بخصوصية مميزة لها من حيث التقانة المستخدمة في ال...
Presentation
Full-text available
There are some centers of researches around the world performing studies on Redox as secondary factor or compliment study, but there is not a specialized center in the world performing researches about Redox Applications in Foods. Furthermore, there are some papers and patents demonstrating the positive role of Redox in food applications. RECRAF is...
Presentation
Full-text available
This presentation includes many topics such as classification systems, bacterial Classification, Enterobacteriaceae and nomenclature of bacteria.
Presentation
Full-text available
This presentation includes many topics such as membrane transport and transport systems
Presentation
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This presentation includes many topics in food microbiology such as the cellular structure and the characteristics of microorganisms, and the differences between Eukaryote and Prokaryote
Presentation
Full-text available
This presentation includes many topics such as classification systems, bacterial Classification, Enterobacteriaceae and nomenclature of bacteria.
Presentation
Full-text available
This presentation includes many topics such as characteristics used for ID, steps in isolation and identification, most clinically relevant methods for ID and diagnosis, rapid multitest systems, yeast, molds, bacteria, immunological detections of microorganisms, flow cytometry, ELISA, PCR.
Presentation
Full-text available
This presentation includes many topics such as batch cultures, bacterial growth, kinetic pattern of growth and product formation, continuous culture of microorganisms, fermentation process, immobilized cells, measuring microbial growth and predictive microbiology.
Article
Full-text available
Flower buds of capers were processed by pickling, salting, freezing and/or blanching, and canning. The results showed that at the end of storage (8 months), samples pickled in brines (5, 8%) and then stored in the brine 15% or brine 10% with 1% acetic acid have preserved high amount of phenols measured by Folin-Ciocalteu test (12.12-13.9 mg/g lyoph...
Article
Full-text available
عصير الحصرم هو عصير العنب غير الناضج وغير المتخمر. تم تطبيق ‏بعض طرائق الحفظ والتخزين على عصير الحصرم, حيث تم إضافة الملح بتركيزين ‏‎5%‎‏ و‎10‎‏%‏‎ ‎‏, كما تم بسترة العصير بسترة تقليدية على الدرجة ‏‎74°C‎‏ مدة ‏‎1‎‏ دقيقة, ‏وبسترة العصير بالميكروويف. ثم أجريت الاختبارات الفيزيائية والكيميائية والجرثومية ‏عليها. بينت نتائج هذا البحث انخفاض التعداد ا...
Article
Full-text available
Verjuice is commonly used with salad vegetables as an acidifying and flavoring agent, it is also consumed as a drink after being sweetened. Verjuice was preserved by some methods, where salt was added by two concentrations 5% and 10%, In addition pasteurization was done by two methods, pasteurization at 74°C for 1min, and microwave pasteurization....
Article
Full-text available
Flower buds of capers were processed by pickling, salting, freezing and/or blanching, and canning. The results showed that at the end of storage (8 months), samples pickled in brines (5, 8%) and then stored in the brine 15% or brine 10% with 1% acetic acid have preserved high amount of phenols measured by Folin-Ciocalteu test (12.12-13.9 mg/g lyoph...
Article
Full-text available
يفكر الإنسان اليوم أكثر باستبدال الممات الكيميائية الصنعية بممات طبيعية بسبب ‏الآثار السلبية لهذه المركبات الصنعية في الصحة. يهدف هذا البحث إلى دزسة الفعالية المضادة ‏للجمم لبعض الأعثاب والتوابل وبيان تاًذير طريقة الاستخلاص في هذه الفعالية. تم دزسة ‏الفعالية المضادة للجمم لثمانية أنواع مختلفة من النباتات وهي: البيلسان، والريحان، والمتر ‏البري، والق...
Patent
Full-text available
Device for the measurement of biological activities and/or physiological magnitudes, includes a measuring cell, equipped with a chamber suitable to receive micro-organisms to be analyzed, and one or more probes opening into the chamber. The probes are connected to measuring resources and resources for processing the electrical signals emitted by th...
Data
Polyphenol oxidases (PPOs) oxidize the phenolic compounds forming quinones, which exhibited non enzymatic reactions to develop color end compounds. The methods actually used to determine the activity of PPOs cannot permit to separate and distinguish between enzymatic and non enzymatic steps of phenolic compounds oxidation. This research aims to fo...
Article
Full-text available
Polyphenol oxidases (PPOs) oxidize the phenolic compounds forming quinones, which exhibited non enzymatic reactions to develop color end compounds. The methods actually used to determine the activity of PPOs cannot permit to separate and distinguish between enzymatic and non enzymatic steps of phenolic compounds oxidation. This research aims to fou...
Article
Full-text available
Department of Food Engineering, Faculty of Chemical and Petroleum Engineering, University of Al Baath, BO Box 77 Homs, Syrian Arab Republic Keywords: Polyphenol oxidase; inhibitory effect; enzymatic browning; Phenolic compound The aim of this study was to investigate the inhibitory effect of garlic, pineapple and olive leaf aqueous extract on banan...
Article
Full-text available
The thermal processing during preparation of canned pea affects the ‎firmness of the end product‏. ‏The Study of increasing‏ ‏of canned pea ‎firmness by calcium binding with pectin after lowering‏ ‏its degree of ‎esterification by pectinmethylesterase from tow source‏ (‏plant and ‎fungal‏ )‏was performed‏. ‏Peas were soaked in‏ ‏different‏ ‏solutio...
Article
Full-text available
The aim of this study was to know the effect of ‎peppermint oil on the growth of yoghurt starter culture, counts ‎of microorganisms and the sensorial properties of yoghurt. ‎Samples of yoghurt were prepared according to the standard ‎method with deferent concentration of essential oil (0, 0.025 , ‎‎0.05 , 0.1) %. Yoghurt samples were stored at 4˚C...
Article
Full-text available
The polyphenol oxidases are responsible of the browning of many food products like fruits and vegetables. This study was carried out to determine the activity of polyphenol oxidases by measuring the oxido-reduction potential of reaction medium when oxidizing the catechol and to compare it with the spectrophotometrical method. The curves of oxido-re...
Article
Full-text available
The polyphenol oxidases are responsible of the browning of many food products like fruits and vegetables. This study was carried out to determine the activity of polyphenol oxidases by measuring the oxido-reduction potential of reaction medium when oxidizing the catechol and to compare it with the spectrophotometrical method. The curves of oxido-re...
Article
Full-text available
This study describes a rapid simple accurate automated method to measure the activity of laccase activity produced from Myceliophtora thermophila. The apparatus measures the absorbance of color end products due to the oxidation of phenolic substrats (ferulic acid and catechol), the changes in absorbance by the time describe the enzymatic activity....
Article
Full-text available
This research aims to study the influence of ultraviolet light on the food ‎spoilage microorganisms and on the sensorial, textural and nutritional ‎quality. The results showed that ultraviolet light with wavelength about ‎‎254 nm had an inhibition effect on spoilage microorganisms. Also, it ‎showed that the UV light did not affect food quality, exc...
Article
Full-text available
تعتبر درسة نمو خلايا بكترد٠ا الليسني مئويسيتوجينيس المجهدة حزريا من الأمور نات الأهميبة الكبيرؤ في ‏مجال سلامة الأغنية، خاصة في الأغنية المصنعة المعالجة حزريأ، وذلك لفهم سلوك الخلايا الناجية من المعالجة ‏الحرارية ودرسة تأشر كمون الأكسدة ولإرجاع على حيية نمو هذه البكني. يعتبر كمون الأكسدة ولإرجاع من ‏مؤشزت الوسط. التتي يت تأيها على فيرولوجيا الخلايا...
Article
Full-text available
The aim of the present study was to investigate the possibility of reducing the phenolic content from olive mill wastewater (OMWW) by using laccase from Myceliophtora thermophila and polyphenol oxidase (PPO) extracted and partially purified from artichoke heads (Cynara scolymus L.). Results showed that OMWW treatment with laccase and PPO extracted...
Article
Full-text available
The objectives of this study were to extract PPO form artichoke heads and to evaluate the influence of different parameters on its activity and to determine the affinity and specificity of this enzyme toward several substrates. Highly active PPO extracts from artichoke (Cynara scolymus L.) heads were obtained using 0.35% (w/v) ascorbic acid (0.02 M...
Article
Full-text available
Polyphenol oxidase (EC 1.14.18.1 and EC 1.10.3.1; PPO) is a copper-containing oxidoreductases enzyme, which catalyzes two consecutive reactions in the presence of molecular oxygen: (1) the hydroxylation of monophenols to o-diphenols (monophenolase activity) and (2) the oxidation of o-diphenols to o-quinones (diphenolase activity). The quinones are...
Article
Full-text available
This research aims to study the influence of reducing compounds on the enzymatic activity of PPO isolated from peppermint. The results gave a practical method of preparing an enzymatic extract of peppermint PPO. Also, it showed that low values of redox potential (Eh) ranged between-400 to-460 mv, obtained by addition of reducing agents to the react...
Article
Full-text available
The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gassed with N2-H2) were applied to...
Article
Full-text available
Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Othe...
Article
Full-text available
Heat treatment is a widely used process in the food industry. Many microbial strains can survive thermal treatment like pasteurization. The recovery of heat-stressed/ injured/survived cells plays an essential role in the post-treatment spoilage step.

Questions

Questions (22)
Question
Hi everyone,
Yesterday we have lived scary
moments in laboratory. An explosion of formic acid bottle happened and irritant gas has formed. We have rapidly left the place without any problems.
The formic acid glass bottle was stored inside a closed safe deposit at room temperature (20-25°C) without any heat sources.
Have you an explanation for this event?
Question
Does the dissolution of molecular hydrogen (H2) in water affect the hydrophobicity force of solutes, especially in the case of phenolic compounds and fatty acids?
Thanks for giving reference(s).
Question
Can the solubility of phenolic acids and fatty acids in water be affected by the medium's oxidoreduction potential (Redox)?
Does reducing solution affect positively/negatively the solubility of phenolic acids and fatty acids? How? please provide some references.
Thanks
Question
How does the polarity of water change by the dissolution of hydrogen?
Is hydrogen-rich water more polar than pure water?
Can you explain the mechanism and provide some references, please?
Thanks
Question
Can we use Freez-dryer to remove a partial quantity of alcoholic extracts (especially methanol and ethanol)? We removed the majority of solvent by vacuum oven or rotary evaporator, however, a little solvent and sample water were still present in the sample.
Can organic solvents cause problems/damage to the freeze-dryer's electronic, electric, and sensors?
Thanks
Question
What are the selection criteria applied by European and American Universities for the recruitment of foreign scientific staff or researcher positions? You can explain the case of your university?
Question
Regarding the results of thousands of reports on the beneficial effects of molecular hydrogen (H2) on human and animal health, plant growth, etc, and if we imagine a scenario of increasing the level of hydrogen gas in the earth's atmosphere to levels near 1%:
1) What will be the consequences (advantages vs disadvantages) of this idea on the earth, environment, plants, animals, and humans?
2) What will be the best hydrogen production method to achieve this goal? for example, will the electrolysis of seawater using solar energy be a realistic method?
3) Is this idea realizable or possible?

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Projects

Projects (9)
Project
This project aims to explore the potential impacts of molecular hydrogen on different diseases.
Project
This project aims to evaluate the potential effects of molecular hydrogen in its gas form or dissolved form on the development of biogenic amines in foods. Molecular hydrogen could be incorporated in the atmosphere surrounding the food product as in the case of modified atmosphere packaging (MAP) or be dissolved in water to form hydrogen-rich water (HRW). The use of these two techniques has been proved in our laboratory to inhibit the formation of biogenic amine in food products.