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  1. Exploring bioactive compounds and biological functions of underutilized legumes: Advancing the development of ideal plant-based milks

    Article • Journal of Future Foods, August 2025, Elsevier

    Taha Mehany, Babatunde Olawoye

  2. Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids

    Article • Food Chemistry X, August 2025, Elsevier

    Taha Mehany, Prof. Sobhy El-Sohaimy

  3. SELECT-OLS calibration models for robust fatty acids quantification in various vegetable oils using NIR spectroscopy: A unified approach across hydroxytyrosol supplementation and deep-frying conditions

    Article • LWT, July 2025, Elsevier

    Taha Mehany

  4. Unveiling the health benefits of argan oil: Bioactive molecules and phytochemical insights for food applications

    Article • Journal of Food Composition and Analysis, July 2025, Elsevier

    Taha Mehany

  5. The Quality Prediction of Olive and Sunflower Oils Using NIR Spectroscopy and Chemometrics: A Sustainable Approach

    Article • Foods, June 2025, MDPI AG

    Taha Mehany

  6. Enhanced Thermal Resilience of Olive Oils: Fatty Acid Dynamics with Polyphenols Supplementation

    Article • Foods, June 2025, MDPI AG

    Taha Mehany

  7. Detection and Inhibition of Clostridium perfringens by Cocktail of Star Anise and Thymus Extracts in Chicken Meat Products

    Article • Pathogens, June 2025, MDPI AG

    Taha Mehany

  8. Detection and reduction of aflatoxin M1 in milk by nanoencapsulation cocktail of biological and chemical adsorbents

    Article • Journal of Food Composition and Analysis, June 2025, Elsevier

    Taha Mehany

  9. Innovative low-fat cheese with selenium: Physiological benefits amidst heavy metal exposure

    Article • Journal of Agriculture and Food Research, June 2025, Elsevier

    Taha Mehany

  10. Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying

    Article • Antioxidants, May 2025, MDPI AG

    Taha Mehany

  11. Comparative nutritional analysis and sensory evaluation of three baby foods with low allergen ingredients for infants

    Article • Food Chemistry X, May 2025, Elsevier

    Taha Mehany

  12. Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying

    Article • Antioxidants, March 2025, MDPI AG

    Taha Mehany

  13. Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications

    Article • Food Chemistry, February 2025, Elsevier

    Taha Mehany

  14. Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

    Article • Foods, January 2025, MDPI AG

    Taha Mehany

  15. Yersinia enterocolitica in milk, cheese, yoghurt, and ice cream: Its detection and controlling by some marine algal extracts

    Article • LWT, January 2025, Elsevier

    Taha Mehany

  16. Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives

    Article • Foods, December 2024, MDPI AG

    Taha Mehany

  17. Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant

    Article • Food Chemistry Advances, December 2024, Elsevier

    Taha Mehany

  18. Probiotic Lactobacillus strains as protective adjunct cultures against fungal growth and toxin production in Hard cheese

    Article • LWT, December 2024, Elsevier

    Taha Mehany

  19. Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

    Article • Food and Chemical Toxicology, October 2024, Elsevier

    Taha Mehany

  20. Characterization of orange peel extract-cross linking whey protein nanoparticles and their influences on the physical and sensory properties of orange juice

    Article • LWT, September 2024, Elsevier

    Taha Mehany

  21. Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

    Article • Foods, September 2023, MDPI AG

    Hesham Elsayed Abdel-mobdy , Taha Mehany

  22. Camel Ghee

    Article • August 2023, Taylor & Francis

    Taha Mehany

  23. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts

    Article • Pathogens, July 2023, MDPI AG

    Taha Mehany

  24. Plant-Based Milk – Thoughts of Researchers and Industries on What Should Be Called as ´milk´

    Article • Food Reviews International, June 2023, Taylor & Francis

    Taha Mehany

  25. Novel insights on recent advances to enhance the quality of plant-based food O/W emulsions

    Article • MOJ Food Processing & Technology, May 2023, MedCrave Group LLC

    Taha Mehany

  26. Tea polyphenols: extraction techniques and its potency as a nutraceutical

    Article • Frontiers in Sustainable Food Systems, May 2023, Frontiers

    Taha Mehany

  27. Detection of Clostridium botulinum in Some Egyptian Fish Products, Its Control In Vitro Using Citrus Leaves Extracts, and Applicability of Citrus limon Leaf Extract in Tuna

    Article • Foods, March 2023, MDPI AG

    Taha Mehany

  28. Release of Encapsulated Bioactive Compounds from Active Packaging/Coating Materials and Its Modeling: A Systematic Review

    Article • Colloids and Interfaces, March 2023, MDPI AG

    Taha Mehany

  29. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

    Article • Critical Reviews in Food Science and Nutrition, March 2023, Taylor & Francis

    Taha Mehany, Babatunde Olawoye

  30. Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems

    Article • February 2023, Royal Society of Chemistry

    Babatunde Olawoye , Taha Mehany, Dr. Johnson .O. Esua

  31. Pigmented Sorghum: Functional Properties and Bioactive Diversity

    Article • February 2023, Royal Society of Chemistry

    Babatunde Olawoye , Taha Mehany, Dr. Johnson .O. Esua

  32. A review of recent innovative strategies for controlling mycotoxins in foods

    Article • Food Control, February 2023, Elsevier

    Taha Mehany, Jesus Simal-Gandara, Dr. Johnson .O. Esua

  33. Evaluation of the Adsorption Efficacy of Bentonite on Aflatoxin M1 Levels in Contaminated Milk

    Article • Toxins, January 2023, MDPI AG

    Taha Mehany

  34. Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt

    Article • Fermentation, January 2023, MDPI AG

    Taha Mehany

  35. Sonoprocessing: mechanisms and recent applications of power ultrasound in food

    Article • Critical Reviews in Food Science and Nutrition, January 2023, Taylor & Francis

    Taha Mehany

  36. Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

    Article • Toxins, December 2022, MDPI AG

    Taha Mehany

  37. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

    Article • Foods, December 2022, MDPI AG

    Taha Mehany

  38. Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese

    Article • Molecules, December 2022, MDPI AG

    Taha Mehany

  39. Cultured meat: Processing, packaging, shelf life, and consumer acceptance

    Article • LWT, December 2022, Elsevier

    Taha Mehany

  40. Use of food carbohydrates towards the innovation of plant-based meat analogs

    Article • Trends in Food Science & Technology, November 2022, Elsevier

    Taha Mehany

  41. Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains

    Article • Food Research International, November 2022, Elsevier

    Taha Mehany

  42. The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review

    Article • Processes, October 2022, MDPI AG

    Taha Mehany

  43. Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

    Article • LWT, June 2022, Elsevier

    Taha Mehany

  44. Exogenous Application of Melatonin and Methyl Jasmonate as a Pre-Harvest Treatment Enhances Growth of Barhi Date Palm Trees, Prolongs Storability, and Maintains Quality of Their Fruits under Storage Conditions

    Article • Plants, December 2021, MDPI AG

    Taha Mehany

  45. Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms

    Article • Food Bioscience, January 2021, Elsevier

    Taha Mehany, Prof. Sobhy El-Sohaimy

  46. Development and characterization of functional pan bread supplemented with quinoa flour

    Article • Journal of Food Processing and Preservation, December 2020, Wiley

    Taha Mehany, Prof. Sobhy El-Sohaimy

  47. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

    Article • International Journal of Food Science, March 2019, Hindawi Publishing Corporation

    Mohamed Gamal Shehata, Prof. Sobhy El-Sohaimy, Taha Mehany, Mohamed Zeitoun

  48. Compositional Analysis and Functional Characteristics of Quinoa Flour

    Article • Annual Research & Review in Biology, January 2018, Sciencedomain International

    Taha Mehany, Prof. Sobhy El-Sohaimy

  49. Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality

    Article • American Journal of Food Technology, January 2016, Science Alert

    Taha Mehany, Prof. Sobhy El-Sohaimy

  50. Physicochemical and functional properties of quinoa protein isolate

    Article • Annals of Agricultural Sciences, December 2015, Elsevier

    Taha Mehany, Prof. Sobhy El-Sohaimy