Prof. Inteaz Alli

Department of Food Science and Agricultural Chemistry

McGill University, Canada

Email: [email protected]

Qualifications
Ph.D., McGill University, Food Chemistry

Publications (Selected)

1. Alu'datt, M. H., Rababah, T., Kubow, S., & Alli, I. (2019). Molecular changes of phenolic-protein interactions in isolated proteins from flaxseed and soybean using Native-PAGE, SDS-PAGE, RP-HPLC, and ESI-MS analysis. Journal of Food Biochemistry, 43(5), e12849.
2. Alu'datt, M. H., Rababah, T., Alhamad, M. N., et al. (2018). Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants. Critical Reviews in Food Science and Nutrition, 58(18), 3209–3218.
3. Alu'datt, M. H., Rababah, T., Alhamad, M. N., et al. (2017). A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds. Food Chemistry, 218, 99–106.
4. Alu'datt, M. H., Rababah, T., Alhamad, M. N., et al. (2016). Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation. Food Hydrocolloids, 61, 119–127.
5. Kapcum, N., Uriyapongson, J., Alli, I., & Phimphilai, S. (2016). Anthocyanins, phenolic compounds and antioxidant activities in colored corn cob and colored rice bran. International Food Research Journal, 23(6), 2347–2356.
6. Zhou, S. T., Seo, S., Alli, I., & Chang, Y. W. (2015). Interactions of caseins with phenolic acids found in chocolate. Food Research International, 74, 177–184.
7. Alu'datt, M. H., Rababah, T., & Alli, I. (2014). Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins. Food Chemistry, 146, 608–613.
8. Waglay, A., Karboune, S., & Alli, I. (2014). Potato protein isolates: Recovery and characterization of their properties. Food Chemistry, 142, 373–382.
9. Alu'datt, M. H., Al-Rabadi, G. J., Alli, I., et al. (2013). Protein co-precipitates: A review of their preparation and functional properties. Food and Bioproducts Processing, 91(C4), 327–335.
10. Alu'datt, M. H., Rababah, T., Ereifej, K., & Alli, I. (2013). Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. Food Chemistry, 139(1-4), 93–99.
11. Alu'datt, M. H., Rababah, T., Ereifej, K., et al. (2013). Phenolic-protein interactions in oilseed protein isolates. Food Research International, 52(1), 178–184.
12. Park, S., Alli, I., Park, K., et al. (2013). Mutation Studies in the Active Site of β-glycosidase from Pyrococcus furiosus DSM 3638. Protein and Peptide Letters, 20(1), 107–114.
13. Chang, Y. W., & Alli, I. (2012). In silico assessment: Suggested homology of chickpea (Cicer arietinum L.) legumin and prediction of ACE-inhibitory peptides from chickpea proteins using BLAST and BIOPEP analyses. Food Research International, 49(1), 477–486.
14. Alu'datt, M. H., Alli, I., & Nagadi, M. (2012). Preparation, characterization and properties of whey-soy proteins co-precipitates. Food Chemistry, 134(1), 294–300.
15. Chang, Y. W., Alli, I., Molina, A. T., et al. (2012). Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions. Food and Bioprocess Technology, 5(2), 618–625.
16. Alu'datt, M. H., Rababah, T., Ereifej, K., et al. (2012). Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread. Food Hydrocolloids, 26(1), 135–143.
17. Chang, Y. W., Alli, I., Konishi, Y., et al. (2011). Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques. Food Research International, 44(9), 3094–3104.
18. Park, S. H., Park, K. H., Oh, B. C., et al. (2011). Expression and characterization of an extremely thermostable β-glycosidase (mannosidase) from the hyperthermophilic archaeon Pyrococcus furiosus DSM3638. New Biotechnology, 28(6), 639–648.
19. Yi, S. H., Alli, I., Park, K. H., & Lee, B. (2011). Overexpression and characterization of a novel transgalactosylic and hydrolytic β-galactosidase from a human isolate Bifidobacterium breve B24. New Biotechnology, 28(6), 806–813.
20. Ereifej, K. I., Alu'datt, M. H., AlKhalidy, H. A., et al. (2011). Comparison and characterization of fat and protein composition for camel milk from eight Jordanian locations (vol 127, pg 282, 2011). Food Chemistry, 128(1), 222.

Profile Details

https://www.mcgill.ca/newsroom/inteaz-alli
https://www.researchgate.net/scientific-contributions/Inteaz-Alli-58819015


WOS ResearcherID: ENL-4172-2022