Impact of fermentation time on the in vitro enzymatic digestibility of traditionally extracted pearl millet (Pennisetum glaucum) starchManhal Gobara Hamid, Faraz Muneer, Tilal Sayed Abdelhalim et al.|LWT|2025Cited by 10
Sensory evaluation and consumer acceptance of Kisra, a sudanese fermented flatbread made with biofortified sorghum: Insights from check-all-that-apply (CATA) methodManhal Gobara Hamid, Tilal Sayed Abdelhalim, Eva Johansson et al.|Applied Food Research|2025Cited by 5
Sensory profiling of traditional Sorghum porridge (Aceda): advancing nutritious and culturally accepted biofortified productsManhal Gobara Hamid, Tilal Sayed Abdelhalim, Claudia Böhme et al.|Frontiers in Sustainable Food Systems|2025Cited by 3
Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) methodTilal Sayed Abdelhalim, Mohammed Elsafy, Manhal Gobara Hamid et al.|Frontiers in Nutrition|2025Cited by 2
Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypesManhal Gobara Hamid, Tilal Sayed Abdelhalim, Khitma A. Sir Elkhatim et al.|Applied Food Research|2025Cited by 1