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Emails & domains

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Other IDs

Scopus Author ID: 7006832917

Keywords

Biochemist, food analysis, protein/carbohydrate chemistry, grain postharvest storage

Countries

Australia

Activities

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Employment (6)

University of Tasmania: Hobart, TAS, AU

2019-05-06 to present | Senior lecturer (Tasmanian Institute of Agriculture)
Employment
Source: Self-asserted source
Adel Yousif

ChemCentre: Perth, WA, AU

2017-09-01 to 2018-03-01 | Food Chemist (Food group)
Employment
Source: Self-asserted source
Adel Yousif

Western Australia Department of Primary Industries and Regional Development Agriculture and Food: South Perth, WA, AU

2017-03-01 to 2017-08-01 | Research officer
Employment
Source: Self-asserted source
Adel Yousif

Curtin University: Perth, WA, AU

2017-01-01 to 2017-02-28 | Research assistant (School of Public Health)
Employment
Source: Self-asserted source
Adel Yousif

Australian Export Grains Innovation Centre: Perth, Western Australia, AU

2014-02-01 to 2017-01-01 | Barley and Malting Quality Biochemist
Employment
Source: Self-asserted source
Adel Yousif

Deakin University - Geelong Waterfront Campus: Geelong, VIC, AU

2004-01-01 to 2014-02-01 | Lecturer/researcher (School of Exercise and Nutrition Sciences)
Employment
Source: Self-asserted source
Adel Yousif

Education and qualifications (3)

Deakin University: Burwood, VIC, AU

2005 to present | Graduate Certificate in Higher Education
Education
Source: Self-asserted source
Adel Yousif

University of Queensland: Gatton campus, QLD, AU

2001-01-01 to present | PhD (School of Land and Food Sciences)
Education
Source: Self-asserted source
Adel Yousif

University of New South Wales: Sydney, NSW, AU

1995-01-01 to present | MAppSc (Department of Food Science)
Education
Source: Self-asserted source
Adel Yousif

Works (26)

Australian wheat cultivar gluten/gliadin sensitivity illustrates potential for celiac-safe wheat

Journal of Cereal Science
2025-03 | Journal article
DOI: 10.1016/j.jcs.2025.104105
Contributors: Yousif A.M; Florides C.G; Zhou M; Riaz Q; Békés F; Eri R
Source: check_circle
Crossref

Effect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individuals

European Journal of Clinical Nutrition
2024-12-03 | Journal article
DOI: 10.1038/s41430-024-01554-1
Contributors: Imran Khan; Stuart K. Johnson; Adel M. Yousif; Shirani Gamlath; Jamil Ahmad; Ali Madi Almajwal
Source: check_circle
Crossref

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Journal of Proteomics
2021-06 | Journal article
DOI: 10.1016/j.jprot.2021.104221
Part of ISSN: 1874-3919
Source: Self-asserted source
Adel Yousif

Water droplet surface tension method – An innovation in quantifying saponin content in quinoa seed

Food Chemistry
2021-05 | Journal article
DOI: 10.1016/j.foodchem.2020.128483
Part of ISSN: 0308-8146
Source: Self-asserted source
Adel Yousif

Changes in malt quality during production in two commercial malt houses

Journal of the Institute of Brewing
2020 | Journal article
DOI: 10.1002/jib.609
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 3)‎

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

2020-06-02 | Preprint
DOI: 10.1101/2020.06.02.130823
Contributors: Sarah K. Osama; Edward D. Kerr; Adel M. Yousif; Toan K. Phung; Alison M. Kelly; Glen P. Fox; Benjamin L. Schulz
Source: check_circle
Crossref

The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)

Journal of the Institute of Brewing
2018 | Journal article
DOI: 10.1002/jib.478
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture

Quality assurance and safety of crops and foods
2016 | Journal article
DOI: 10.3920/QAS2014.0545
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice

Journal of the Institute of Brewing
2016-06 | Journal article
DOI: 10.1002/jib.325
Part of ISSN: 0046-9750
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

Clinical Nutrition
2015 | Journal article
DOI: 10.1016/j.clnu.2014.08.005
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta

Journal of Food Science
2014 | Journal article
DOI: 10.1111/1750-3841.12542
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

High-dose vitamin C supplementation increases skeletal muscle vitamin C concentration and SVCT2 transporter expression but does not alter redox status in healthy males

Free Radical Biology and Medicine
2014 | Journal article
DOI: 10.1016/j.freeradbiomed.2014.09.013
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Increased stored soybean dietary fibre concentration is positively correlated to testa darkening measured chromaticity

Journal of Cereal Science
2014 | Journal article
DOI: 10.1016/j.jcs.2014.01.002
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Soybean grain storage adversely affects grain testa color, texture and cooking quality

Journal of Food Quality
2014 | Journal article
DOI: 10.1111/jfq.12064
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Food Research International
2013 | Journal article
DOI: 10.1016/j.foodres.2013.07.059
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

Food Chemistry
2012 | Journal article
DOI: 10.1016/j.foodchem.2012.02.199
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis)

Food Reviews International
2007 | Journal article
DOI: 10.1080/87559120600865172
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Storage strategies for novel crops entering the bulk-handling system

2007 | Other
URI:

http://ecite.utas.edu.au/136796
Source: Self-asserted source
Adel Yousif

Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties

LWT - Food Science and Technology
2003 | Journal article
DOI: 10.1016/S0023-6438(03)00078-1
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis)

Food Chemistry
2003 | Journal article
DOI: 10.1016/S0308-8146(02)00409-0
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Effect of storage time and conditions on the seed coat colour of Australian adzuki beans

Food Australia
2003 | Journal article
URI:

http://ecite.utas.edu.au/136801
Source: Self-asserted source
Adel Yousif

Effect of storage time and conditions on the seed coat colour of Australian adzuki beans

Food Australia
2003 | Journal article
EID:

2-s2.0-0142007857

Part of ISBN:

10325298
Contributors: Yousif, A.M.; Kato, J.; Deeth, H.C.
Source: Self-asserted source
Adel Yousif via Scopus - Elsevier

Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta

LWT - Food Science and Technology
2003 | Journal article
DOI: 10.1016/S0023-6438(02)00215-3
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

LWT - Food Science and Technology
2002 | Journal article
DOI: 10.1006/fstl.2001.0878
Source: Self-asserted source
Adel Yousif
grade
Preferred source (of 2)‎

Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures

Journal of Cookery Science of Japan
2001 | Journal article
DOI: 10.11402/cookeryscience1995.33.2_257
Source: Self-asserted source
Adel Yousif

The progressive changes in malt quality during malt production, barley to kilned malt, in commercial malt houses

Journal of the Institute of Brewing
Journal article | Author
URI: http://ecite.utas.edu.au/136747
Part of ISSN: 0046-9750
Contributors: Adel Yousif; David Evan Evans
Source: check_circle
University of Tasmania
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