Hi, I am Amnah Mohammed Alsuhaibani, My LiveDNA is 966.22908
Dr. Amnah Mohammed Alsuhaibani
Highest Degree: Ph.D. in Nutrition and Food Science from Princess Nora Bint Abdul Rahman University, Saudi Arabia
Institute: Princess Nora bint Abdul Rahman University, Saudi Arabia
Area of Interest: Food Science Technology
  •   Agricultural Research
  •   Food Analysis
  •   Life Sciences
  •   Nutrition
URL: http://livedna.org/966.22908
My SELECTED Publications
1:   Al-Shehri, E.A. and A.M. Al Suhaibani, 2009. Some toxic effects of butylated hydroxytoluene and gallic acid. Benha Med. J., 26: 429-441.
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2:   Al-Suhaibani, A.M. and A.N. Al-Kuraieef, 2013. Antioxidant, microbial and sensory evaluation of fresh mint leaves irradiated with various doses of γ-irradiation. Middle East J. Applied Sci., 3: 122-128.
3:   Al-Suhaibani, A.M. and A.N. Al-Kuraieef, 2016. The effects of gamma irradiation on the microbiological quality, sensory evaluation and antioxidant activity of spinach. Int. J. ChemTech Res., 9: 39-47.
4:   Al-Suhaibani, A.M., 2013. Effect of broccoli on the antioxidant activity of experimental rats ingested thermally oxidized oil. Nat. Sci., 11: 1-7.
5:   Alsuhaibani, A.M., N.M. ALkehayes, A.H. ALshawi and N.A. Al-Faris, 2017. Effect of chlorophyll on body functioning and blood glucose levels. Asian J. Clin. Nutr., 9: 64-70.
6:   Amnah, M.A.A., 2013. Antioxidant activity of celery in vitro and vivo. J. Am. Sci., 9: 15-20.
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7:   Amnah, M.A.A., 2013. Chemical and biological study on the effect of yoghurt on most common consumed ready meat products. J. Applied Sci. Res., 9: 1426-1433.
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8:   Amnah, M.A.A., 2013. Hypoglycemic and hypolipidemic activities of red cabbage and manganese in diabetic rats. J. Am. Sci., 9: 13-19.
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9:   Amnah, M.A.A., 2013. Nutritional, sensory and biological study of biscuits fortified with red beet roots. Life Sci. J., 10: 1579-1584.
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10:   Amnah, M.A.A., 2015. Biochemical and biological study of biscuit fortified with apple powder. Middle East J. Agric. Res., 4: 984-990.
11:   Amnah, M.A.A., 2016. Physicochemical, organoleptic and antidiabetic properties of yoghurt fortified with olive leaves. Middle East J. Applied Sci., 6: 341-348.