Food Science and Nutrition
Sultan Qaboos University
Nejib Guizani is working in the Food Science & Nutrition Department since 5 years. Currently he holds the posistion of professopr as well as head of the Department in the Sultan Qaboos University
Nejib Guizani research interest has been mainly in the areas of food quality and safety, food processing and food properties using a multidisciplinary approach combining food chemistry, processing, and microbiology. His current work (and work for the next 3-4 years) deals with the study of the functional properties of plant foods available in Oman and their impact on health. Specific interests of this new visionary research include the antioxidant and anti-inflammatory effects of phenolics and flavonoids and related compounds. Many aspects of his research have immediate and future benefit to the Sultanate, particularly with quality improvement, and new product/ingredient development.
Al-Kharousi, Z., Guizani, N., Al-Sadi, A.M., Al-Bulushi, I., Shaharoona, B. 2016. Hiding in fresh fruits and vegetables: Opportunistic pathogens may cross geographical barriers. International Journal of Microbiology. Volume 2016 (2016), Article ID 4292417. 14 pages.
Guizani N. Phytotherapeutic effect of Mushroom Extract. 2016. Canad J Clin Nutr. 4 (2): 1-3
Shah, H., Ali, M.S., Al-Malki, F., Guizani, N., Fletcher, P., Singh, V. 2016. Identification by SEM and screening of antibacterial and antioxidant activity of Pteropyrum Scoparium Jaub & Spach Leaves using green solvent extracts. Oriental Pharmacy and Experimental Medicine • June 2016. DOI: 10.1007/s13596-016-0229-7