Shayma Thyab Gddoa Al-Sahlany
Also known as: Shayma T. G. Al-sahlany, S.T.G. Al-Sahlany, Al-Sahlany S. T. G., AlSahlany STG
University of Basrah, University of Basrah College of Agriculture
Research areas: Agricultural and Biological Sciences · Food Science · Probiotics and Fermented Foods · Polysaccharides Composition and Applications · Enzyme Production and Characterization
0000-0002-0617-6870
About
I serve as a faculty member at the College of Agriculture, University of Basrah, located in Basra, Iraq, where my primary duties encompass the instruction of both undergraduate and graduate scholars in the discipline of food science. My area of specialization includes food biotechnology, food fermentation, natural antimicrobial agents, essential oils, and associated topics. I possess a considerable record of publications, which includes peer-reviewed articles, technical reports, book chapters, and authored books.
Employment
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University of Basrah Professor of Biotechnology2022 - Present
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University of Basrah Full Professor of Biotechnology2002 - Present
Education
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University of Basrah College of Agriculture Ph.D.2003 - Present
Projects & Funding
Projects & funding information is unavailable.
Publications (30)
- Enhancing the flavour of bio-yogurt by supplementation with various concentrations of threonine Save
- Production of Gamma (γ)-Aminobutyric Acid by Lactic Acid Bacteria and Its Applications in the Food and Health Sectors Save
- Identification, extraction, purification, and application of gamma-aminobutyric acid (GABA) in foods. Save
- Use of hyaluronic acid produced from a local isolate of Streptococcus thermophilus as an antioxidant in crude sunflower oil Save
- Bacterial Biosurfactants as Bioactive Ingredients: Surfactin’s Role in Food Preservation, Functional Foods, and Human Health Save
- Exploring the Chemistry and Sources of Microbial 1,2‐Propanediol [Propylene glycol] with a Focus on Biosynthesis, Extraction, and Identification for Nutraceutical Significance and Human Health Save
- Applications of Green Synthesis of Nanoparticles Using Microorganisms in Food and Dairy Products: Review Save
- Modern Trends in the Production of Microbial Surfactin in Various Applications: A review Save
- Phytophagous Probiotic Foods: Exploring the Intersection of Characteristics, Quality Implications, Health Benefits, and Market Dynamics Save
- Emerging Lactic Acid Bacteria Bacteriocins as Anti-cancer and Anti-tumor Agents for Human Health Save
- Sustainability in the Production of Gellan Gum From Sphingomonas Species by Using the Best Optimum Conditions: Review Save
- Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends Save
- Enzymes for meat and meat processing industry: current trends, technological development, and future prospects Save
- Trends in Microbial Sources of Oils, Fats, and Fatty Acids for Industrial Use Save
- Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles Save
- The Impact of Using Date Juice as a Carbon Source on Curdlan Produced by a Local Isolate of Agrobacterium leguminum Save
- Impact of Using Date Juice as a Carbon Source on Curdlan Produced by a Local Isolate of Agrobacterium leguminum Save
- Curdlan Gum, Properties, Benefits and Applications Save
- Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo Save
- Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation Save