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علي إسكندر يوسف محمد بيسليVerified

Ali Askander Youssif Mohammed Bisly

LecturerUniversity of Kufa•College of Agriculture

9

Scholar Pubs

6

Scopus Pubs

46

Scholar Citations

41

Scopus Citations

33

WoS Citations

2

h-index

Scopus(6)Google Scholar(9)ORCIDWeb of Science

Personal information

Arabic Name
علي إسكندر يوسف محمد بيسلي
English Name
Ali Askander Youssif Mohammed Bisly
Date of birth
1979-01-15
The academic title
Lecturer
Certificate
Doctorate
General Specialization
Life Sciences
Specific Specialization
Email
ali.bisly@uokufa.edu.iq
Phones
07744681110

Researcher's Scientific Achievements

The number of research papers

Google Scholar
9
Scopus
6
Web of Science
5

Citations number

Google Scholar
46
Scopus
41
Web of Science
33

H-Index

Google Scholar
2
Scopus
2
Web of Science
2

Profile Views

Total Views
24

Education

Certificate

Doctorate
University name:University of Arkansas-Fayetteville
Country:United States of America
Date of obtaining:2022-05-14

Academic titles

Lecturer
Date of obtaining:2022-11-01

Research & Activities

Research interests

Life Sciences: Cell and Molecular Biology and Biotechnolog

Publications

6

Using various natural products to prepare basturma (Iraqi fermented meat sausage)

Food Research
2025
ORCID

Evaluation of Herbicides, CLODEX 100EC and CONQER 80EC, on Non-Targeted Pathogenic fungi ( Rhizactonia solani and Fusarium solani) Isolated from Cucumber Plant

IOP Conference Series: Earth and Environmental Science
2024
ORCID

Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology

Journal of Food Science
2022
WoSORCID

Antioxidant activities of solid-state fermentation derived proteins and peptides from heat-stabilized defatted rice bran

JAOCS, Journal of the American Oil Chemists' Society
2022
WoSORCID

Solid-state fermented heat-stabilized defatted rice bran as a source of peptides with anti-melanogenic activity

Journal of the American Oil Chemists' Society
2021
WoSORCID

Solid-state Fermentation to Prepare Proteins and Peptides from Heat-stabilized Defatted Rice Bran, and Antioxidant Activity

Journal of the American Oil Chemists' Society
2020
WoSORCID