NOMAN ANWAR ABDO ALI-宜宾市人工智能与机器人院士（专家）工作站三江人工智能与机器人研究院

NOMAN ANWAR ABDO ALI

作者：时间：2025-02-25 点击数：

Education experience

1. 2015-2020, Ph.D., Food Science and Engineering, School of Food Science and Engineering (Jiangnan University, Wuxi, Jiangsu, China.

2. 2010-2013 Master's Degree, Food Engineering, Sana'a University, Sana'a, Yemen.

3.1996-2000 Bachelor's Degree, Food Science and Technology, Sana'a University, Sana'a, Yemen.

Representative achievement

1. Anwar Noman, Wang, Y., Zhang, C., Yin, L., & Abed, S. M. (2022). Fractionation and purification of antioxidant peptides from Chinese sturgeon (Acipenser sinensis) protein hydrolysates prepared using papain and alcalase 2.4 L. Arabian Journal of Chemistry, 15(12), 104368.

2. Noman, Anwar, Wang, Y., Zhang, C., & Abed, S. M. (2022). Antioxidant Activity of Hybrid Sturgeon (Huso dauricus× Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides. Polish Journal of Food and Nutrition Sciences (72), 1, pp. 79–89.

3. Anwar Noman, Wang, Y., Zhang, C., Yin, L., & Abed, S. M. (2022). Antioxidant Activities of Optimized Enzymatic Protein Hydrolysates from Hybrid Sturgeon (Huso dauricus× Acipenser schrenckii) Prepared Using Two Proteases. Journal of Aquatic Food Product Technology, 31(9), 909-923.

4. Anwar Noman, Ali, A. H., AL‐Bukhaiti, W. Q., Mahdi, A. A., & Xia, W. (2020). Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes. Journal of Food Science, 85(10), 3313-3322.

5. Anwar Noman, Jiang Qixing, Yanshun Xu, Sherif M. Abed, Mohammed Obadi, Abdelmoneim H. Ali, Wedad Q. AL-Bukhaiti, Wenshui Xia (2020). Effects of ultrasonic, microwave and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis). Journal of Food Biochemistry, (2020): e13292.

6. Anwar Noman, Jiang Qixing, Yanshun Xu, Abdelmoneim H. Ali, Wedad Q. Al-Bukhaiti, Sherif M. Abed, and Wenshui Xia (2019). Influence of degree of hydrolysis on chemical composition, functional properties, and antioxidant activities of Chinese sturgeon (Acipenser sinensis) hydrolysates obtained by using alcalase 2.4 L. Journal of Aquatic Food Product Technology, 6, 583–597.

7. Anwar Noman, Yanshun Xu, Wedad Q. AL-Bukhaiti, Sherif M. Abed, Abdelmoneim H. Ali, Abuubakar H. Ramadhan, and Wenshui Xia (2018). Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme. Process Biochemistry, 67, 19-28.

8. AL-Bukhaiti, Wedad Q., Anwar Noman, Amer Ali Mahdi, Abdelmoneim H. Ali, Sherif M. Abed, Marwan MA Rashed, and Hongxin Wang (2019). Profiling of phenolic compounds and antioxidant activities of Cissus rotundifolia (Forssk.) as influenced by ultrasonic-assisted extraction conditions. Journal of Food Measurement and Characterization, 13, 634-647.

9. Alahmad, K.; Anwar Noman; Xia, W.; Jiang, Q.; Xu, Y.( 2023). Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis). Molecules, 28, 519

10. AL-Bukhaiti, W.Q.; Al-Dalali, S.; Anwar Noman; Qiu, S.; Abed, S.M.; Qiu, S.-X. (2022). Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases. Foods, 11, 3303.

11. AL-Bukhaiti, Wedad Q., Anwar Noman, Amer Ali Mahdi, Sherif M. Abed, Abdelmoneim H. Ali, Jalaleldeen Khaleel Mohamed, and Hongxin Wang (2019). Proximate composition, nutritional evaluation and functional properties of a promising food: Arabian wax Cissus (Cissus rotundifolia Forssk) leaves. Journal of Food Science and Technology, 56, 4844-4854.

12. AL-Bukhaiti, W. Q., Anwar Noman, AL-Maktary, Q. A., Ali, A. H., & Wang, H. (2020). Evaluation of antibacterial and antioxidant activities of Cissus rotundifolia (Forssk.) leaves extract obtained by ultrasonic-assisted extraction conditions. Journal of Food Measurement and Characterization, 1-8.

13. Nasyiruddin, R. L., Anwar Noman, Mahdi, A. A., Al-Maqtari, Q. A., Xu, Y., Jiang, Q., ... & Xia, W. (2021). Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein. International Food Research Journal, 28(4), 695-703.

14. Islam, M. S., Hongxin, W., Admassu, H., Anwar Noman, Ma, C., & An Wei, F. (2021). Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions. Food Science & Nutrition, 9(8), 4031-4047.

15. Islam, M. S., Hongxin, W., Ali Mahdi, A., Islam, M., Anwar Noman, & an Wei, F. (2021). Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii). CyTA-Journal of Food, 19(1), 304-315.

16. Obadi, Mohammed, Ke-Xue Zhu, Wei Peng, Anwar Noman, Khalid Mohammed, and Hui-Ming Zhou. Characterization of oil extracted from whole grain flour treated with ozone gas. Journal of Cereal Science, 79 (2018), 527-533.

17. Abed, Sherif M., Mohamed Elbandy, Abdelmoneim H. Ali, Sameh A. Korma, Anwar Noman, Wei Wei, and Qingzhe Jin. Screening of lipases for production of novel structured lipids from single cell oils. Process Biochemistry, 91 (2019), 181-188.