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Items: 8

1.
2.

Iron-related dietary pattern increases the risk of poor cognition.

Shi Z, El-Obeid T, Li M, Xu X, Liu J.

Nutr J. 2019 Aug 29;18(1):48. doi: 10.1186/s12937-019-0476-9.

3.

Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel (Anguilla anguilla) Fillets.

Lambrianidi L, Savvaidis IN, Tsiraki MI, El-Obeid T.

J Food Prot. 2019 Aug;82(8):1369-1376. doi: 10.4315/0362-028X.JFP-19-050.

PMID:
31322921
4.

High Chili Intake and Cognitive Function among 4582 Adults: An Open Cohort Study over 15 Years.

Shi Z, El-Obeid T, Riley M, Li M, Page A, Liu J.

Nutrients. 2019 May 27;11(5). pii: E1183. doi: 10.3390/nu11051183.

5.

High iron intake is associated with poor cognition among Chinese old adults and varied by weight status-a 15-y longitudinal study in 4852 adults.

Shi Z, Li M, Wang Y, Liu J, El-Obeid T.

Am J Clin Nutr. 2019 Jan 1;109(1):109-116. doi: 10.1093/ajcn/nqy254.

6.

Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product.

Tsiraki MI, El-Obeid T, Yehia HM, Karam L, Savvaidis IN.

J Food Prot. 2018 Dec;81(12):1982-1987. doi: 10.4315/0362-028X.JFP-18-236.

PMID:
30457390
7.

Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken.

Karam L, Roustom R, Abiad MG, El-Obeid T, Savvaidis IN.

Int J Food Microbiol. 2019 Feb 16;291:42-47. doi: 10.1016/j.ijfoodmicro.2018.11.008. Epub 2018 Nov 9.

PMID:
30445284
8.

Shelf-life of smoked eel fillets treated with chitosan or thyme oil.

El-Obeid T, Yehia HM, Sakkas H, Lambrianidi L, Tsiraki MI, Savvaidis IN.

Int J Biol Macromol. 2018 Jul 15;114:578-583. doi: 10.1016/j.ijbiomac.2018.03.125. Epub 2018 Mar 22.

PMID:
29578015

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