Dr. Elsayed Abdelaal

Image Dr. Elsayed Abdelaal
Research Scientist

Grain Chemistry and Nutrition

Current research and/or projects

Dr. Abdelaal’s work focuses on the development of grain-based functional foods and value-added ingredients with a particular interest in bioactive and antioxidant compounds such as carotenoids, anthocyanins and polyphenols to understand their functionality during grain development, processing and consumption. His work significantly contributes to the growth and profitability of the agri-food sector through food innovation and development. It also provides healthy food choices such as high lutein grain foods, anthocyanin-rich grain foods and low glycemic barley foods to support healthy eating in Canada.

Research and/or project statements

  • Characterization of hairless canary seed as a novel food and industrial crop
  • Development of anthocyanin-enriched purple wheat food products
  • Characterization of quality, bioactive and anti-nutritional compounds of Saskatchewan grown pulses prepared with various cooking conditions
  • Modifying non-gluten proteins for improved gluten-free food products
  • Development of barley as a functional food

Professional activities / interests

  • Grain chemistry and nutrition
  • Bioactive and antioxidant compounds in grains
  • Development of grain-based functional foods
  • Value-added grain ingredients and products

Education and awards

Ph.D. Cereal Chemistry and Nutrition, University of Saskatchewan and University of Alexandria (joint supervision)

  • American Association of Cereal Chemists International Fellow
  • AAFC Gold Harvest Award in Innovation, Collaboration and Service Excellence, 2013
  • Guelph Research and Development Centre Recognition Award, 2006; 2010
  • AAFC Instant Award and Certificate of Recognition, 2011

International experience and/or work

  • University of Molise, Italy
  • Ferdowsi University of Mashhad, Iran
  • Interlaboratory study (15 labs from USA, Europe, China, and Canada)

Key publications

  1. Gamel, T.H., Abdel-Aal, E.S.M., Tucker, A.J., Pare, S.M., Faughnan, K., O'Brien, C.D., Dykun, A., Rabalski, I., Pickard, M., Wright, A.J. (2020). Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: A randomised, single-blind parallel-arm study. British Journal of Nutrition, [online] 124(11), 1179-1189. http://dx.doi.org/10.1017/S0007114520002275

    2020 - View publication details

  2. Achouri, A., L'Hocine, L., Martineau-Côté, D., Sirois, S., Pitre, M., Mason, E., Abdel-Aal, E.M., Hucl, P. (2020). Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates. Food Research International, [online] 137 http://dx.doi.org/10.1016/j.foodres.2020.109751

    2020 - View publication details

  3. Liu, Y., Ragaee, S., Marcone, M.F., Abdel-Aal, E.S.M. (2020). Effect of different cooking methods and heating solutions on nutritionally-important starch fractions and flatus oligosaccharides in selected pulses. Cereal Chemistry, [online] 97(6), 1216-1226. http://dx.doi.org/10.1002/cche.10344

    2020 - View publication details

  4. Abdel-Aal, E.S.M., Ragaee, S., Rabalski, I., Warkentin, T., Vandenberg, A. (2019). Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality. Canadian Journal of Plant Science, [online] 99(1), 67-77. http://dx.doi.org/10.1139/cjps-2018-0140

    2019 - View publication details

  5. Abdel-Aal, E.S.M., Hucl, P., Rabalski, I. (2018). Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chemistry, [online] 254 13-19. http://dx.doi.org/10.1016/j.foodchem.2018.01.170

    2018 - View publication details

  6. Yi, D., Schwinghamer, T., Dalpé, Y., Abdel-Aal, E-S.M., Singh, J., Wang, X.L., and Khanizadeh, S. (2016). "Comparison of total phenolic content and antioxidant capacity of mycorrhizal-colonized spring wheat (Triticum aestivum L.) genotypes.", Journal of Food, Agriculture & Environment (JFAE), 14(2), pp. 59-64.

    2016 - View publication details

  7. Yi, D., Schwinghamer, T., Dalpé, Y., Abdel-Aal, E-S.M., Singh, J., Wang, X.L., and Khanizadeh, S. (2016). "Comparison of total phenolic content and antioxidant capacity of mycorrhizal-colonized white, red and purple spring wheat (Triticum aestivum L.) genotypes.", Joint Annual Conference for the Canadian Society of Agronomy and the Canadian Society for Horticultural Science, Montreal, QC, Canada, 24-26 July, 2016. (Poster)

    2016 - View publication details

  8. Gayin, J., Abdel-Aal, E.S.M., Marcone, M., Manful, J., Bertoft, E. (2016). Structure of clusters and building blocks in amylopectin from African rice accessions. Carbohydrate Polymers, [online] 148 125-133. http://dx.doi.org/10.1016/j.carbpol.2016.04.057

    2016 - View publication details

  9. Saez, P.J., Abdel-Aal, E.S.M., Bureau, D.P. (2016). Feeding increasing levels of corn gluten meal induces suboptimal muscle pigmentation of rainbow trout (Oncorhynchus mykiss). Aquaculture Research, [online] 47(6), 1972-1983. http://dx.doi.org/10.1111/are.12653

    2016 - View publication details

  10. Gayin, J., Abdel-Aal, E.S.M., Manful, J., Bertoft, E. (2016). Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Carbohydrate Polymers, [online] 137 466-472. http://dx.doi.org/10.1016/j.carbpol.2015.11.008

    2016 - View publication details

  11. Gayin, J., Bertoft, E., Manful, J., Yada, R.Y., Abdel-Aal, E.S.M. (2016). Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima). Starch, [online] 68(1-2), 9-19. http://dx.doi.org/10.1002/star.201500145

    2016 - View publication details

  12. Abdel-Aal, E.S.M., Hucl, P., Shipp, J., Rabalski, I. (2016). Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in central Saskatchewan. Cereal Chemistry, [online] 93(1), 32-38. http://dx.doi.org/10.1094/CCHEM-03-15-0058-R

    2016 - View publication details

  13. Ragaee, S.M., Wolever, T.M.S., and Abdel-Aal, E-S.M. (2015). "Glycemic and Satiety Responses of Wholegrain and Fiber-Rich Breads.", 6th International Dietary Fibre Conference, Paris, France, June 1-3, 2015.

    2015 - View publication details

  14. Abdel-Aal, E-S.M. (2015). "High lutein baked foods: Bosting lutein intake.", eFOOD-Lab International, 2015(Issue 4), pp. 20-22.

    2015 - View publication details

  15. Abdel-Aal, E-S.M. (2015). "Developing purple wheat as a source of anthocyanin pigments for food and non-food applications.", 5th Euro-Global Summit and Expo on Food and Beverages, OMICS International Conferences, Alicante, Spain, June 16-18, 2015.

    2015 - View publication details

  16. Abdel-Aal, E-S.M., Hucl, P.J., and Patterson, C.A. (2015). "Fractionation and characterization of glabrous canary seed components for food and non-food applications.", American Chemical Society Spring Meeting, Denver, CO, USA, March 22-26, 2015.

    2015 - View publication details

  17. Abdel-Aal, E-S.M., Hucl, P.J., and Pickard, M.A. (2015). "Purple wheat: Anthocyanin-pigmented grain for health promotion.", eFOOD-Lab International, 2015(Issue 1), pp. 20-23.

    2015 - View publication details

  18. Abdel-Aal, E-S.M., Razavi, S.M.A., Irani, M., Hucl, P.J., and Patterson, C.A. (2015). "Hairless canary seed: a promising alternative source for small starch granules.", American Association of Cereal Chemists Annual Meeting, Minneapolis, Minnesota, USA, October 18-21, 2015. (Poster)

    2015 - View publication details

  19. Adams, V., Ragaee, S.M., and Abdel-Aal, E-S.M. (2015). "Properties of arabinoxylans in frozen dough enriched with wheat fiber and their impact on bread quality.", 29th EFFoST International Conference - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, Athens, Greece, November 10-12, 2015.

    2015 - View publication details

  20. Ragaee, S.M. and Abdel-Aal, E-S.M. (2015). "Whole grain foods as sources of essential nutrients for feeding hungry world.", 10th Annual Summit - Fighting World Hunger, University of Guelph, Guelph, ON, Canada, February 20-22, 2015.

    2015 - View publication details

Research facility

93 Stone Road West
Guelph, ON N1G 5C9


  • Adjunct Professor, Department of Nutritional Sciences, University of Toronto
  • Associate Faculty Member, Department of Food Science, University of Guelph
  • Associate Faculty Member, Department of Human Health and Nutritional Sciences, University of Guelph
  • American Association of Cereal Chemists International Fellow
  • Chair – Bioactive Compounds Technical Committee at AACC International (2008-2016)
  • Vice-Chair – Nutrition Division at AACC International (2014-2016)



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