بحث بيانات أعضاء هيئة التدريس - جامعة الزقازيق

محمد عبدالحميد محمد حسن

الموقع الشخصى
السيرة الذاتية

محمد عبدالحميد محمد حسن

الكلية الزراعة - القسم علوم الاغذية
علوم الاغذيه

رئيس قسم

الدرجات العلمية

بكالوريوس فى علوم الاغذيه, -جامعة الزقازيق [1998]
ماجستير فى علوم الاغذيه, -جامعة الزقازيق [2003]
(صناعات غذائية)
دكتوراه فى علوم الاغذيه, -جامعة الزقازيق [2009]
(دراسات علي الامينات الحيوية في الغذاء)

التدرج الوظيفى الأكاديمى

معيد : 20/2/1999
مدرس مساعد : 11/10/2003
مدرس : 24/11/2009
أستاذ مساعد : 20/1/2015
أستاذ : 26/2/2020

الأبحاث العلمية

1 - Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage (1430).

2 - Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds (1423).

3 - Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria (1433).

4 - Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography (1432).

5 - Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage (1431).

6 - Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage (1432).

7 - Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage (1435).

8 - Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice (1435).

9 - Changes in biogenic amine contents throughout storage of canned fish products. (1435).

10 - Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage (1438).

11 - Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage (1438).

12 - Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread (1440).

13 - FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE (1439).

14 - Acceleration of mackerel fish sauce fermentation via bromelain addition (1439).

15 - Oxidative stability of edible oils via addition of pomegranate and orange peel extracts (1439).

16 - Bacteriocin-like Substances Produced by Specific Strains of Lactic Acid Bacteria Isolated from Milk Products (1439).

17 - Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica) (1440).

18 - Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica) (1440).

المجالات البحثية