Ammar Mohammed Hamood AL-Farga
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Ammar Mohammed Hamood AL-Farga

Assistant Professor
King Abdulaziz University


Highest Degree
PostDoc. in Nutritional Biochemistry from Jiangsu University, China

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Area of Interest:

Food Science Technology
100%
Food and Health
62%
Human Nutrition
90%
Food Biotechnology
75%
Food Toxicology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
106
Abstracts
0

Selected Publications

  1. Alkaladi, A., H. Ali, A.M. Abdelazim, M. Afifi, M. Baeshen and A. AL-Farga, 2020. Raspberry ketone attenuates high-fat diet-induced obesity by improving metabolic homeostasis in rats. Asian Pac. J. Trop. Biomed., 10: 18-22.
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  2. Siddeeg, A., Z.A. Salih, A. Al-Farga, E.M.A. Ata-Elfadeel and A.O. Ali, 2019. Physiochemical, nutritional and functional properties of doum (Hyphene thebaica) powder and its application in some processed food products. J. Nutr. Food Sci. Forecast., Vol. 2 .
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  3. Siddeeg, A., X.A. Zeng, A.F. Ammar and Z. Han, 2019. Sugar profile, volatile compounds, composition and antioxidant activity of Sukkari date palm fruit. J. Food Sci. Technol., 56: 754-762.
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  4. Siddeeg, A., X.A. Zeng, A. Rahaman, M.F. Manzoor, Z. Ahmed and A.F. Ammar, 2019. Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments. J. Food Sci. Technol., 56: 4380-4389.
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  5. Siddeeg, A., M.F. Manzoor, M.H. Ahmad, N. Ahmad and Z. Ahmed et al., 2019. Pulsed electric field-assisted ethanolic extraction of date palm fruits: Bioactive compounds, antioxidant activity and physicochemical properties. Processes, Vol. 7, No. 9 10.3390/pr7090585.
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  6. Salih, Z.A., A. Siddeeg, A.F. Ammar, W.A. Gasm-Elseed and A.O. Ali, 2019. Physiochemical characteristics and sensory properties of cow’s milk yoghurt as affected by different level of gum arabic powder. Ann. Agric. Crop Sci., Vol. 4, No. 1 .
  7. Salih, Z.A., A. Siddeeg, A.F. Ammar, S.M. Mohammed and A.O. Ali, 2019. Effect of addition of garlic and ginger powder on physicochemical, microbiological and organoleptic characteristics of white cheese. Ann. Obesity Disord., Vol. 4, No. 1 .
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  8. Musa, A., B. Jiang, H. Ma, M.A.A. Gasmalla, M.H. Abdalhai and A. Al-alfarga, 2019. Di-glycosyl-stevioside production via Leuconostoc citreum sk24.002 alternansucrase enzymatic reaction and structural characterization. J. Food Meas. Charact., 13: 1159-1165.
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  9. Bashari, M., C. Lagnika, A.F. Ammar, M.H. Abdalhai and A.B. Mustafa, 2019. Impact of dextran biodegradation catalyzed by dextranase enzyme on the crystallization rate of sucrose during sugar manufacturing. J. Food Nutr. Res., 7: 402-408.
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  10. Aqlan, F.M., Y.Q. Almulaiky, M. Alkhaled, A.A.M. Alayafi, H.A. Ali, M.K. Warsi and A.S. Allogmani, 2019. Sequencing and polymorphism detection in growth hormone gene in najdi sheep and their association with milk production. Indian J. Anim. Res., 53: 423-428.
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  11. Aqlan, F., S. Bajamal, M.J. Alil, A. Allahyani and M. Al Johani et al., 2019. Mini-review study of adulterants and diluents in some seized amphetamine-type stimulant. Scholarly J. Food Nutr., Vol. 2, No. 1 10.32474/SJFN.2019.02.000127.
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  12. Ammar, A.F., M. Alkhuzaee, N. Alsulami, A. Bushah and A. Almalki et alM., 2019. Mini review study of acetaminophen overdose poisoning and associated factors in cases from poison. Austin Biochem., Vol. 4, No. 1 .
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  13. Ammar, A.F. and A. Alkaladi, 2019. A survey of substance-based picture recovery frameworks in restorative applications; clinical advantages, future headings. J. Clin. Med. Res., Vol. 2019, No. 1 .
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  14. Aldhafeeri, M.K., K.F. Alahmadi, A.M. Alalyani, A.N. Makhdoom, R.A. Abotalib, T.J. Almutairi and A. AL-Farga, 2019. Impact of health education on knowledge and preventive behaviour for pregnancy related issues in Saudi Arabia: A systematic review. Curr. Trends Biostatistics Biom., 2: 146-155.
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  15. Aldalali, S., F. Zheng and A. AL-Farga, 2019. Prolonged the shelf life of different foods using the citrus by-products as antimicrobials: A review article. Ann. Agric. Crop Sci., Vol. 4, No. 1 .
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  16. Alahmadi, K.F., A.M. Alalyani, S.A. Abdali, E. Alharbi, A.J. Almusallam, K.I. Alahmadi and A. AL-Farga, 2019. Evaluation of D-amino acid in combination with flucloxacillin on the formation and dispersal of Staphylococcus aureus biofilm. Curr. Trends Biostatistics Biom., 1: 126-136.
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  17. Al-Najada, A.R., Y.Q. Almulaiky, M. Aldhahri, R.M. El-Shishtawy and S.A. Mohamed et al., 2019. Immobilisation of α-amylase on activated amidrazone acrylic fabric: a new approach for the enhancement of enzyme stability and reusability. Sci. Rep., Vol. 9 10.1038/s41598-019-49206-w.
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  18. Siddeeg, A., Z.A. Salih, A.F. Ammar, R.A.Y. Almahi and A.O. Al, 2018. Production of noodles from composite flour and it is nutritional and sensory characteristics. Chin. J. Med. Res., 1: 3-7.
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  19. Salih, Z.A., A. Siddeeg, S.G.A. Hamid, A.F. Ammar and A.O. Ali, 2018. Quality characteristics of yoghurt made from various blends of camel’s and cow's milk. Eur. Acad. Res., 1: 5428-5445.
  20. Ammar, A.F., M. Baeshen, F.M. Aqlan, A. Siddeeg and M.V.M. Chamba, 2018. Solvent effects on antioxidant activities and phenolic contents of the alhydwan (Boerhavia elegana choisy) seed flour. J. Food Meas. Charact., 12: 2121-2127.
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  21. Almulaiky, Y.Q., F.M. Aqlan, M. Aldhahri, M. Baeshen and T.J. Khan et al., 2018. α-Amylase immobilization on amidoximated acrylic microfibres activated by cyanuric chloride. R. Soc. Open Sci., Vol. 5, No. 11 10.1098/rsos.172164.
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  22. Al-Dalali, S., F. Zheng, S. Aleid, M. Abu-Ghoush, M. Samhouri and A. AL-Farga, 2018. Effect of dietary fibers from mango peels and date seeds on physicochemical properties and bread quality of Arabic bread. Int. J. Mod. Res. Eng. Manage., 1: 10-24.
  23. Siddeeg, A., Z.A. Salih, H.S.E. Babikir, A.F. Ammar and A.O. Ali, 2017. Physiochemical and sensory characteristics of wheat flour bread blends with sorghum flour. Int. J. Agric. Innovations Res., 6: 566-575.
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  24. Salih, Z.A., A. Siddeeg, R.T.A. Taha, M. Bushra, A.F. Ammar and A.O. Ali, 2017. Physicochemical and functional properties of pulp and peel flour of dried green and ripe banana (Cavendish). Int. J. Res. Agric. Sci., 4: 348-353.
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  25. Rashed, M.M.A., Q. Tonga, A. Rotail, A. Al-Farga, W. Aboshora and N.Q.M. Al-Hajj, 2017. Extraction of essential oil from Lavandula angustifolia flowers preceded by enzymatic pre-treatment and investigate its activity against free radicals. Int. J. Res. Agric. Sci., 4: 106-110.
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  26. El-Rotail, A., G.Y. Shia, M. Rashed, A. Al-Farga and A.H. Mousa et al., 2017. Constructing a library of stable mutations for enhanced bioethanol production by saccharomyces cerevisiae using various molecular biology methods. Int. J. Res. Agric. Sci., 4: 116-124.
  27. El-Rotail, A., G.Y. Shi, M.M.A. Rashed, A. Al-Farga, H. Li, W. Junhua and Y. Sun, 2017. Genetic engineering of Saccharomyces cerevisiae using a novel approach global transcription machinery engineering for enhancing bioethanol production. Int. J. Res. Agric. Sci., 4: 125-131.
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  28. Almulaiky, Y.Q., A. Kuerban, F. Aqlan, S.A. Alzahrani and M.N. Baeshen et al., 2017. In vitro antiglycation, antioxidant properties of coleus forskohlii ''Balady'' leaves and stem and their antioxidant enzyme activities. Ann. Res. Rev. Biol., 19: 1-11.
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  29. Al-Sebaeai, M.A., M. Alfawaz, A.K. Chauhan, A. AL-Farga and S. Fatma, 2017. Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil. Int. J. Food Sci. Nutr., 2: 52-55.
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  30. Al-Hajj, N.Q.M., M.N. Algabr, H. Raza, R. Thabi, A.F. Ammar, W. Aboshora and H. Wang, 2017. Antibacterial activities of the essential oils of some aromatic medicinal plants to control pathogenic bacteria and extend the shelf-life of seafood. Turk. J. Fish. Aquat. Sci., 17: 181-191.
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  31. Aboshora, W., M. Abdalla, F.F. Niu, J. Yu and H. Raza et al., 2017. Compositional and structural analysis of epicarp, flesh and pitted sample of doum fruit (Hyphaene thebaica L.). Int. Food Res. J., 24: 650-656.
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  32. AL-Bukhaiti, W.Q., A. Noman, A.S. Qasim and A. AL-Farga, 2017. Gas chromatography: principles, advantages and applications in food analysis. Int. J. Agric. Innovations Res., 6: 123-128.
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  33. Shamoon, M., M.W. Sajid, W. Safdar, J. Haider and M. Omar et al., 2016. An update on hypoallergenicity of peanut and soybean: where are we now? RSC Adv., 6: 79185-79195.
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  34. Obadi, M., K.X. Zhu, W. Peng, A.F. Ammar and H.M. Zhou, 2016. Effect of ozone gas processing on physical and chemical properties of wheat proteins. Trop. J. Pharm. Res., 15: 2147-2154.
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  35. Noman, A., A. Alfarga, S.M. Abed, A.A. Mahdi and X. Wenshui, 2016. Applications of biostatistics in food science: Review. Eur. Acad. Res., 4: 4020-4045.
  36. Mahdi, A., W. Al-Ansi, A. Noman and A. Al-Farga, 2016. Overview of some functional foods in India: A mini–review. Int J. Res. Agric. Sci., 3: 247-251.
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  37. Korma, S.A., K. Alahmad, S. Niazi, A.F. Ammar, H. Alyousef, 2016. Production, classification, properties and application of chitosan. Int. J. Res. Agric. Sci., 3: 171-179.
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  38. Korma, S.A., K. Alahmad, S. Niazi, A.F. Ammar, F. Zaaboul and T. Zhang, 2016. Chemically modified starch and utilization in food stuffs. Int. J. Nutr. Food Sci., 5: 264-272.
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  39. Khalid, M.Y., Liu, P. Rang, C. Bakri and A. Kareem et al., 2016. Effects of microwave heating on chemical properties of vegetable oils: A review. Eur. Acad. Res., 4: 4506-4516.
  40. Hassanin, H.A.M., W. Mu, M.Y.F. Koko, T. Zhang, A. Alfarga, M.H. Abdelhai and B. Jiang, 2016. Molecular modeling and docking of ribitol dehydrogenase exploring enzyme NAD+ and D-psicose interaction. Am. J. Biosci. Bioeng., 4: 34-40.
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  41. Hassanin, H.A.M., R. Letsididi, M.Y.F. Koko, W. Mu, A. Elferga and B. Jiang, 2016. Synthesis of allitol from D-psicose using ribitol dehydrogenase and formate dehydrogenase. Trop. J. Pharm. Res., 15: 2701-2708.
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  42. Ammar, A.F., K. Alahmad and S.A. Korma, 2016. Natural antioxidants, phenolics compounds and their effects on the health. Int. J. Res. Agric. Sci., 3: 114-118.
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  43. Ammar, A.F., H. Zhang, M.V.M. Chamba, A. Siddeeg and T. Rabie et al., 2016. Physicochemical and cooking properties of a novel food: alhydwan (Boerhavia elegana Choisy) seed flour. J. Academia Ind. Res., Vol. 4, No. 9 .
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  44. Ammar, A.F., H. Zhang, A. Siddeeg, M.V.M. Chamba and B.G. Kimani et al., 2016. Effect of the addition of alhydwan seed flour on the dough rheology, bread quality, texture profile and microstructure of wheat bread. J. Texture Stud., 47: 484-495.
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  45. Ammar, A.F., 2016. Natural antioxidants and their relationship to health. BAOJ Nutr., Vol. 1 .
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  46. Ammar, A.F., 2016. General introduction about under-explored alhydwan (Boerhavia elegana Choisy) seed flour. BAOJ Biotechnol., Vol. 2 .
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  47. Ammar, A.F., 2016. Diabetes: Prevention and its complications. BAOJ Diabetes, Vol. 2, No. 2 .
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  48. Ammar, A.F., 2016. Chemical composition of a novel food: Alhydwan (Boerhavia Elegana Choisy) seed flour. BAOJ Chem., Vol. 2 .
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  49. Alahmad, K., A.F. Ammar, M.A.A. Gasmalla, S.A. Korma and A.A. Sulieman, 2016. Novel immobilization technique and its application. Int. J. Res. Agric. Sci., 3: 164-167.
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  50. Alahmad, K., A.F. Ammar, M.A.A. Gasmalla and A.A. Sulieman, 2016. Advanced techniques of TLC, HPLC, GC, and applications for study and analysis amino acids and peptide compounds. Int. J. Agric. Innovations Res., 4: 1090-1102.
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  51. Al-Fargaa, A., H. Zhang, A. Siddeegab, M. Shamoona, M.V.M. Chambaac and N. Al-Hajja, 2016. Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour. Food Chem., 211: 268-273.
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  52. Aboagarib, E.A.A., X. Hua, M. Kehail, R. Yang and A. Siddeeg, 2016. Effect of ultrasonic treatment on volatile compounds of grewia tenax (Forssk.) fiori fruit extracts. J. Academia Ind. Res., 4: 221-224.
  53. Abed, S.M., A.H. Ali, A. Noman, S. Niazi, A.F. Ammar and A.M. Bakry, 2016. Structured lipids: Enzymatic synthesis, health benefits and nutraceutical characteristics- A review. Int. J. Res. Agric. Sci., 3: 206-215.
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  54. Abed, S.M., A.H. Ali, A. Noman, S. Niazi, A.F. Ammar and A.M. Bakry, 2016. Inulin as prebiotics and its applications in food industry and human health: A review. Int. J. Agric. Innovations Res., 5: 88-97.
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  55. Abed, S.M., A. Noman, S. Niazi, A.F. Ammar and A.M. Bakry, 2016. Production of dextrans and their applications in human health and nutrition: Review. Eur. Acad. Res., 4: 3962-3988.
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  56. AL-Hajj, N.Q.M., H. Raza, K.A. Omar, A. Alfarga, H. Wang and R. Thabit, 2016. Isolation and identification of the phenoliccompounds from Pulicaria inuloides and theirantibacterial and antioxidant activities. Eur. Acad. Res., 3: 11522-11550.
  57. Siddeeg, A., Y. Xu, Q. Jiang, A. Al-Farga and X. Wenshui, 2015. Influence of enzymatic hydrolysis on the nutritional, functional and antioxidant properties of protein hydrolysates prepared from seinat (Cucumis melo var. tibish) seeds. J. Food and Nutr. Res., 3: 259-266.
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  58. Ammar, A.F., H. Zhang, A. Siddeeg, B.G. Kimani and T.M. Rabie et al., 2015. Alhydwan (Boerhavia elegana Choisy) seed flour: A new approach in bread staling. Eur. Acad. Res., 3: 6470-6482.
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  59. Al-Farga, A., H. Zhang, A. Siddeeg, M.V.M. Chamba and Q.A. Nabil, 2015. Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds. Grasas Aceites, Vol. 66, No. 3 10.3989/gya.0944142.
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  60. Siddeeg, A., A.F. Ammar, E. Alsir, Y. Xu, Q. Jiang and W. Xia, 2014. Impact of an under-explored seed protein: Seinat (cucumis melo var. tibish) addition on the physicochemical, sensory and nutritional characteristics of wheat flour bread. Int. J. Sci. Technol. Res., 3: 416-423.
  61. Ammar, A.F., H. Zhang and A. Siddeeg, 2014. In vitro antioxidant activity and total phenolic and flavonoid contents of alhydwan (Boerhavia elegana Choisy) seeds. J. Food Nutr. Res., 2: 215-220.
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  62. Al-Hajj, N.Q.M., C. Ma, R. Thabit, A. Al-Alfarga and M.A.A. Gasmalla et al., 2014. Chemical composition of essential oil and mineral contents of pulicaria inuloides. J. Academia Ind. Res., 2: 675-678.
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  63. Aboshora, W., Z. Lianfu, M. Dahir, M. Qingran and S. Qingrui et al., 2014. Effect of extraction method and solvent power on polyphenol and flavonoid levels in Hyphaene thebaica L mart (Arecaceae) (Doum) fruit, and its antioxidant and antibacterial activities. Trop. J. Pharm. Res., 13: 2057-2063.
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  64. AL-Hajj, N.Q.M., H. Rashid, A.B. Al-Zaemy, N.S. Al-Zoreky and H. Wang, 2014. Food additives and their use in destruction of some seafood poisoning bacteria. Eur. Acad. Res., 11: 8749-8774.
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