Publications

Papers published

  1. Yousif, N. E. and El Tinay, A. H.(2000). Effect of fermentation on protein fractions and in vitro protein digestibility of maize. Food Chemistry.70:181-184.
  2. Yousif, N. E. and El Tinay, A. H.(2001). Effect of fermentation on sorghum protein fractions and in vitro protein digestibility. Plant Foods for Human Nutrition. 56: 175-182.
  3. El Hag, M. E.; El Tinay, A. H. and Yousif, N. E. (2002). Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet. Food Chemistry.77:193-196.
  4. Elyas, S. H. A.; El Tinay, A. H.; Yousif, N. E. and Elsheikh, E. A. E. (2002). Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chemistry. 78:75-79.
  5. Yousif, N. E. and El Tinay, A. H. (2003). Effect of natural fermentation on protein fractions and in vitro protein digestibility of rice. Plant Foods for Human Nutrition.58: 1-8.
  6. Malik, I. O.; Babiker, E. E., Yousif, N. E. and El Tinay, A. H. (2004). In vitro availability of minerals of some tropical and citrus fruits as influenced by anti nutritional factors. Nahrung/Food. 48(1): 65-68.
  7. Ali, M. A. M.; El Tinay, A. H. and Yousif, N. E. (2004). Effect of fermentation on protein fractions of pearl millet seeds. U. of K. J. Agric. Sci. 12(1): 79-90.
  8. Ibrahim, F. S.; Babiker, E. E., Yousif, N. E. and El Tinay, A. H. (2005). Effect of whey protein supplementation and/or fermentation on biochemical and sensory characteristics of sorghum flour. Journal of Food Technology. 3(2): 118-125.
  9. Ibrahim, F. S.; Babiker, E. E.,; Yousif, N. E. and El Tinay, A. H. (2005). Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein. Food Chemistry. 92: 285-292.
  10.  Ali, N. M. M., El Tinay, A. H., Elkhalifa, A. O., Salih, O. A. and Yousif, N. E. (2009). Effect of alkaline pretreatment and cooking on protein fractions of high-tannin sorghum cultivar. Food Chemistry. 114: 649-651.
  11. Ali, E. A. M. O., Awadelkarim, A. M., Gasim, S. and Yousif, N. E. (2014). Nutritional composition and anti nutrients of two faba bean (Vicia faba L.) lines. International Journal of Advanced Research. 2 (12): 538-544
  12. Books under preparationOrganic Chemistry. Yousif, N. E. and Mohamed, B. E.Attended Workshops and Conferences
    1. SSMO-ICC Workshop “Trends in Quality Control for Cereals and Cereal Products with Emphasis on Wheat”, Khartoum-Sudan 15-18 January 2000.
    2. SSMO-ICC joint Workshop on “Cereal Seed Industry and New Trends In milling Technology”, 26th-29th January 2002 Khartoum-Sudan
    3. CTA/ FARA/ RUFORUM Workshop on Women in Science for Food and Nutrition Security in Africa. Entebbe, Uganda, 3-7 July 2006.
    4. 2nd Food safety in Africa IUMS-ICFMH Workshop – University of Stellenbosch, Stellenbosch, South Africa, 25 November – 01 December 2007
    5. CHEMRAWN XII Conference – The role of chemistry in sustainable Agriculture and Human    wellbeing in Africa. 2-5 December 2007, Stellenbosch, South Africa. (Assessment of Drinking Water Quality of Kosti City, Sudan)
    6. International conference on organic farming ICOF- Sudan University of Science and Technology SUST College of Agricultural Studies CAS, Sudan 6-7 April 2010.
    7. Regional workshop “Optimum industrial utilization of sorghum in Sudan”, Industrial Research and Consultancy Center, Sudan 18-19 April 2010.