| Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden E Röös, G Carlsson, F Ferawati, M Hefni, A Stephan, P Tidåker, C Witthöft Renewable Agriculture and Food Systems 35 (2), 192-205, 2020 | 155 | 2020 |
| High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties F Ferawati, I Zahari, M Barman, M Hefni, C Ahlström, C Witthöft, ... Foods 10 (4), 843, 2021 | 121 | 2021 |
| Folate content in foods commonly consumed in Egypt M Hefni, V Öhrvik, M Tabekha, C Witthöft Food chemistry 121 (2), 540-545, 2010 | 102 | 2010 |
| Folate content in processed legume foods commonly consumed in Egypt M Hefni, CM Witthöft LWT-Food Science and Technology 57 (1), 337-343, 2014 | 57 | 2014 |
| Increasing the folate content in Egyptian baladi bread using germinated wheat flour M Hefni, CM Witthöft LWT-Food Science and Technology 44 (3), 706-712, 2011 | 53 | 2011 |
| Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing ME Hefni, MT Shalaby, CM Witthöft Food Science & Nutrition 3 (1), 65-73, 2015 | 51 | 2015 |
| Characterization of flavonoid compounds in common Swedish berry species J Liu, ME Hefni, CM Witthöft Foods 9 (3), 358, 2020 | 47 | 2020 |
| Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars M Hefni, CM Witthöft Journal of Cereal Science 56 (2), 374-378, 2012 | 44 | 2012 |
| The application of pulse flours in the development of plant-based cheese analogues: Proximate composition, color, and texture properties F Ferawati, M Hefni, K Östbring, C Witthöft Foods 10 (9), 2208, 2021 | 35 | 2021 |
| Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content F Ferawati, M Hefni, C Witthöft Food Science & Nutrition 7 (12), 4116-4126, 2019 | 31 | 2019 |
| A HPLC-UV method for the quantification of phenolic acids in cereals ME Hefni, LS Amann, CM Witthöft Food Analytical Methods 12 (12), 2802-2812, 2019 | 24 | 2019 |
| Betaine, choline and folate content in different cereal genotypes ME Hefni, F Schaller, CM Witthöft Journal of Cereal Science 80, 72-79, 2018 | 22 | 2018 |
| A simple HPLC method with fluorescence detection for choline quantification in foods M Hefni, C McEntyre, M Lever, S Slow Food analytical methods 8, 2401-2408, 2015 | 21 | 2015 |
| Inhibitory effects of Rosemary (Rosmarinus officinalis L.) on Ehrlich ascites carcinoma in mice AF Abd El-Aziz, ME Hefni, AM Shalaby International Journal of Current Research Academic Review 2 (9), 330-357, 2014 | 21 | 2014 |
| Simultaneous quantification of trimethylamine N-oxide, trimethylamine, choline, betaine, creatinine, and propionyl-, acetyl-, and l-carnitine in clinical and food … ME Hefni, M Bergström, T Lennqvist, C Fagerström, CM Witthöft Analytical and Bioanalytical Chemistry 413 (21), 5349-5360, 2021 | 18 | 2021 |
| Bread making with sourdough and intact cereal and legume grains–effect on glycaemic index and glycaemic load ME Hefni, A Thomsson, CM Witthöft International Journal of Food Sciences and Nutrition 72 (1), 134-142, 2021 | 18 | 2021 |
| Enhancement of the folate content in Egyptian pita bread M Hefni, C M. Witthöft Food & nutrition research 56 (1), 5566, 2012 | 18 | 2012 |
| Validation of HPLC-UV methods for the quantification of betaine in foods by comparison with LC-MS M Hefni, C McEntyre, M Lever, S Slow Food analytical methods 9, 292-299, 2016 | 16 | 2016 |
| Encyclopedia of Food and Health C Witthöft, M Hefni Oxford: Academic Press, 2016 | 13 | 2016 |
| Effects of whole brown bean and its isolated fiber fraction on plasma lipid profile, atherosclerosis, gut microbiota, and microbiota-dependent metabolites in Apoe−/− mice J Liu, ME Hefni, CM Witthöft, M Bergström, S Burleigh, M Nyman, ... Nutrients 14 (5), 937, 2022 | 12 | 2022 |
Cornelia WitthöftProfessor in Food Science, Linnaeus UniversityVerified email at lnu.se
