TabsSummaryBSc (Alexandria University), MSc (Alexandria University), Ph.D. (Alexandria University). Holds the Chair of Quality & Accreditation Committee (Clinical Nutrition Department) based at College of Applied Medical Sciences on Imam Abdulrahman Bin Faisal University (Rakkah) where he is also Associate Professor . Memberships in scientific societies Canadian Institute of Food Science and Technology (CIFST) . American Oil Chemists’ Society (AOCS) (Evidence: AOCS Membership Card). The Scientific Society of Food Industries (SSFI), Alexandria, Egypt. Publications Effect of Solvent, Preheating Temperature, and Time on the Ultrasonic Extraction of Phenolic Compounds from Cold‐Pressed Hempseed Cake, J Liang, E Zago, R Nandasiri, R Khattab, NAM Eskin, P Eck, Journal of the American Oil Chemists' Society 95 (10), 1319-1327 (2018). Quality of Dried Haskap Berries (Lonicera caerulea L.) as Affected by Prior Juice Extraction, Osmotic Treatment and Drying Conditions, R Khattab, A Ghanem, MSL Brooks, Drying Technology 35 (3), 375–391 (2017). Phenolic Analyses of Haskap Berries (Lonicera caerulea L.): Spectrophotometry Versus High Performance Liquid Chromatography, R Khattab, MSL Brooks, A Ghanem International journal of food properties 19 (8), 1708-1725 10 (2016). Effect of Juice Extraction Methods on the Physicochemical Characteristics of Haskap Berry (Lonicera caerulea L.) Products, R Khattab, A Ghanem, M Su-Ling Brooks, Current Nutrition & Food Science 12 (3), 220-229 (2016). Refractance Window™ drying of haskap berry–preliminary results on anthocyanin retention and physicochemical properties, GB Celli, R Khattab, A Ghanem, MSL Brooks, Food chemistry 194, 218-221 (2016). Stability of haskap berry (Lonicera caerulea L.) anthocyanins at different storage and processing conditions, R Khattab, A Ghanem, MSL Brooks, Journal of Food Research 5 (6), 67-79 1 (2016). Effect of thawing conditions on polyphenol content and antioxidant activity of frozen haskap berries (Lonicera caerulea L.), R Khattab, G Bonat Celli, A Ghanem, M Su-Ling Brooks, Current Nutrition & Food Science 11 (3), 223-230 4 (2015). Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.), R Khattab, GB Celli, A Ghanem, MSL Brooks, Journal of Berry Research 5 (4), 231-242 (2015). Effects of exogenous enzyme supplementation in diets on growth and feed utilization in tilapia, Oreochromis niloticus × O. aureus, NM Ragaa, NMA Elala, AM Kamal, NF Kamel, M Wang, M Lu, RW Hardy, Pakistan Journal of Nutrition 16 (3), Pages: 223 (2014). Production of canolol from canola meal phenolics via hydrolysis and microwave‐induced decarboxylation, RY Khattab, MNA Eskin, U Thiyam‐Hollander, Journal of the American Oil Chemists' Society 91 (1), 89-97 (2014). Effect of conventional and microwave toasting on sinapic acid derivatives and canolol content of canola, S Mayengbam, R Khattab, U Thiyam-Hollander, Current Nutrition & Food Science 9 (4), 321-327 (2013). Quality evaluation of flaxseed oil obtained by different extraction techniques, RY Khattab, MA Zeitoun, LWT-Food Science and Technology 53 (1), 338-345 (2013). Quality of canola oil obtained by conventional and supercritical fluid extraction, R Khattab, C Rempel, M Suh, U Thiyam, American Journal of Analytical Chemistry 3 (12), 966 (2012). Evaluation of pita bread fortified with defatted flaxseed flour, R Khattab, M Zeitoun, O M Barbary, Current Nutrition & Food Science 8 (2), 91-101 (2012). Quantitative analysis and free-radical-scavenging activity of chlorophyll, phytic acid, and condensed tannins in canola, R Khattab, E Goldberg, L Lin, U Thiyam, Food chemistry 122 (4), 1266-1272 (2010). Determination of sinapic acid derivatives in canola extracts using high‐performance liquid chromatography, R Khattab, M Eskin, M Aliani, U Thiyam, Journal of the American Oil Chemists' Society 87 (2), 147-155 (2010) Functional properties of raw and processed canola meal, RY Khattab, SD Arntfield, LWT-Food Science and Technology 42 (6), 1119-1124 (2009). Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation, RY Khattab, SD Arntfield, CM Nyachoti, LWT-food Science and Technology 42 (6), 1107-1112 (2009). Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors, RY Khattab, SD Arntfield, LWT-Food Science and Technology 42 (6), 1113-1118 200, (2009). Chemical composition of the underutilized legume Cassia hirsuta L., JN Ingweye, GA Kalio, JA Ubua, EP Umoren, FO Abeke, SO Ogundipe, American Journal of Food Technology 5 (1), 217-223 (2008). ResearchResearch Interests Food bioactive ingredients. Functional foods and nutraceuticals. Value-added food processing. Ongoing research Fortification of Dairy Products with Functional Ingredients. Effect of Green Cardamom (Elettaria cardamomum) and Bitter Gourd (Momordica charantia) Supplements on Diabetic Patients; a Clinical Trial Study. Organic Foods in Saudi Market; Consumer Perception and Nutritional Characterization. CV Dr. Rabie Yousif Khattab CV
