بحث بيانات أعضاء هيئة التدريس - جامعة الزقازيق

/ بحث بيانات أعضاء هيئة التدريس - جامعة الزقازيق

سامح عبدربه السيد حسينى قرمه

الموقع الشخصى
السيرة الذاتية

سامح عبدربه السيد حسينى قرمه

الكلية الزراعة - القسم علوم الاغذية

الدرجات العلمية

بكالوريوس فى علوم الاغذيه, -جامعة الزقازيق [2013]
ماجستير فى علوم الأغذية, -جامعة جيانغنان بالصين [2018]
(تخليق وكبسلة الليبيدات المركبة الغنية بالجليسريدات متوسطة وطويلة السلسلة لتطبيقاتها المحتملة في تركيبات لبن الأطفال)
دكتوراه فى علوم الأغذية, -جامعة جنوب الصين للتكنولوجيا [2023]
(تأثير التخمير المشترك لخميرة -1 وبكتريا حمض اللاكتيك -1 على نكهة وأيضات حليب الماعز من مصادر مختلفة)

الحالة الوظيفية الحالية :

قائم بالعمل

التدرج الوظيفى الأكاديمى

معيد : 24/12/2013
مدرس مساعد : 22/10/2018
مدرس : 28/1/2025

الأبحاث العلمية

1 - Preparation of structured lipids enriched with medium- and long-chain triacylglycerols by enzymatic interesterification for infant formula (1439).

2 - Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile (1439).

3 - Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects (1439).

4 - Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase (1439).

5 - The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk (1439).

6 - Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil (1439).

7 - Chemically Modified Starch and Utilization in Food Stuffs (1437).

8 - Analysis Types of Steroids (Cholesterol- Estradiol-Cholecalciferol) by Thin - Layer Chromatographic (1437).

9 - Natural Antioxidants, Phenolic Compounds and their Effects on the Health. (1437).

10 - Novel Immobilization Technique and its application. (1437).

11 - Production, Classification, Properties and Application of Chitosan (1437).

12 - Description of Essential Fatty Acids (Omega-3&6&9) from Different Sources (1437).

13 - The Progress of Food Allergy Concept, Classifications and Diagnosis (1437).

14 - NUTRITIONAL, PHYSIOCHEMICAL, PASTING AND THERAPEUTIC ATTRIBUTES OF COMPOSITE FLOUR (1437).

15 - Green tea polyphenols proteins nanocomplexes foaming behavior, nanoemulsions and their applications (1437).

16 - Rhamnolipids: Preparation, Determination and Applications - A Review (1437).

17 - Lipids: Functions, Applications in Food Industry and Oxidation (1437).

18 - Application of Pulsed Electric Field Technology in Apple Juice Processing (1438).

19 - Microencapsulation by Complex Coacervation: Methods, Techniques, Benefits, and Applications - A Review (1438).

20 - Rheological Properties of Yoghurt Manufactured by using Different Types of Hydrocolloids (1438).

21 - Wheat (Triticum spp.): Classification, Nutritional Health Properties, and Antioxidant - A Review (1438).

22 - Extraction, Refining and Purification of ω-3 PUFA through Different Techniques – A Review (1438).

23 - Constructing a Library of Stable Mutations for Enhanced Bioethanol Production by Saccharomyces Cerevisiae Using Various Molecular Biology Methods (1438).

24 - GUM ARABIC PROPERTIES AND USES (1438).

25 - Liposome: composition, characterization, preparation, and recent innovation in clinical applications (1440).

26 - Analysis of triacylglycerols molecular species composition, total fatty acids, and sn-2 fatty acids positional distribution in different types of milk powders (1440).

27 - Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability (1440).

28 - Screening of lipases for production of novel structured lipids from single cell oils (1441).

29 - A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas (1442).

30 - Changes in the fatty acid content of Egyptian human milk across the lactation stages and in comparison with Chinese human milk (1442).

31 - Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation (1442).

32 - Chemical and molecular examinations of some cowpea genotypes using simple sequence repeat and intersimple sequence repeat DNA markers in relation to their cooking quality (1442).

33 - Biopolymerbasednanoemulsiondeliverysystem:Aneffectiveapproachto boosttheantioxidantpotentialofessentialoilinfoodproducts (1442).

34 - Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials (1442).

35 - Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts (1443).

36 - Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities (1443).

37 - A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat (1443).

38 - Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/ W nanoemulsions entrapped with lycopene (1443).

39 - Pesticide-loaded colloidal nanodelivery systems; preparation, characterization, and applications (1443).

40 - The Importance of Nitric Oxide as the Molecular Basis of the Hydrogen Gas Fumigation‐Induced Alleviation of Cd Stress on Ganoderma lucidum (1443).

41 - Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus Acidophilus strains isolated from Indigenous Dahi (1443).

42 - Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene (1443).

43 - Microbiological, physicochemical, and sensory properties of goat milk co‑fermented with isolated new yeasts (1443).

44 - Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time (1443).

45 - Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review (1444).

46 - Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes (1444).

47 - Phytochemical, antioxidant, enzyme inhibitory, thrombolytic, antibacterial, antiviral and in silico studies of Acacia jacquemontii leaves (1444).

48 - Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils (1444).

49 - Metabolic Profiling by GC-MS, In Vitro Biological Potential, and In Silico Molecular Docking Studies of Verbena officinalis (1444).

50 - Optimization of the Ultrasound Operating Conditions for Extraction and Quantification of Fructooligosaccharides from Garlic (Allium sativum L.) via High-Performance Liquid Chromatography with Refractive Index Detector (1444).

51 - Chemical Profiling, Formulation Development, In Vitro Evaluation and Molecular Docking of Piper nigrum Seeds Extract Loaded Emulgel for Anti-Aging (1444).

52 - Development of Phytocosmeceutical Microemulgel Containing Flaxseed Extract and Its In Vitro and In Vivo Characterization (1444).

53 - Probiotic-Based Bacteriocin: Immunity Supplementation Against Viruses. An Updated Review (1443).

54 - Nanomaterial-based optical and electrochemical aptasensors: A reinforced approach for selective recognition of zearalenone (1443).

55 - The Burden of Cancer, Government Strategic Policies, and Challenges in Pakistan: A Comprehensive Review (1443).

56 - Mesoporous Nano-Sized BiFeVOx.y Phases for Removal of Organic Dyes from Wastewaters by Visible Light Photocatalytic Degradation (1443).

57 - Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements (1443).

58 - Kinetic and thermodynamic studies of tocored thermal degradation in lipid systems with various degrees of unsaturation (1443).

59 - Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations (1443).

60 - A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization (1443).

61 - Phytochemical Profiling of the Ethanolic Extract of Zaleya pentandra L. Jaffery and Its Biological Activities by In-Vitro Assays and In-Silico Molecular Docking (1444).

62 - Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk (1444).

63 - Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt (1444).

64 - Assessment of Growth Inhibition of Eugenol-Loaded Nano-Emulsions against Beneficial Bifidobacterium sp. along with Resistant Escherichia coli Using Flow Cytometry (1444).

65 - Anticancer potential of flaxseed lignans, their metabolites and synthetic counterparts in relation with molecular targets: current challenges and future perspectives (1444).

66 - Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review (1444).

67 - Evaluation of the Adsorption Efficacy of Bentonite on Aflatoxin M1 Levels in Contaminated Milk (1444).

68 - Global human obesity and global social index: Relationship and clustering (1444).

69 - Glutathione for Food and Health Applications with Emphasis on Extraction, Identification, and Quantification Methods: A Review (1444).

70 - Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders (1444).

71 - Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation (1444).

72 - Chemical Characterisation, Antidiabetic, Antibacterial, and In Silico Studies for Different Extracts of Haloxylon stocksii (Boiss.) Benth: A Promising Halophyte (1444).

73 - Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend (1445).

74 - How does camel milk fat profile compare with that of human milk fat to serve as a substitute for human milk? (1445).

75 - Extraction, characterization of polyphenols from certain medicinal plants and evaluation of their antioxidant, antitumor, antidiabetic, antimicrobial properties, and potential use in human nutrition (1444).

76 - Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake (1444).

77 - Probiotics: mechanism of action, health benefits and their application in food industries (1445).

78 - Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products (1445).

79 - Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese (1445).

80 - Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical and organoleptic parameters of fortified breads (1445).

81 - Effect of different types of ethylene scavengers used in different combinations, on the post-harvest quality and phytochemicals retention of tomatoes (Solanum lycopersicum L.) (1445).

82 - Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk (1445).

83 - Fabrication of different nanocrystal (CNC)-based coatings for the enhancement of shelf life and quality of minimally processed fruits (1445).

84 - Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems (1444).

85 - Camel Ghee: Chemistry, Technology, and Functional Properties (1445).

86 - Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications (1445).

87 - Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene (1445).

88 - In vitro and In vivo Determination of Biological Activities of Bitter Gourd (Momordica charantia L.) Peel, Flesh and Seeds (1445).

89 - Synergism of sonication and microwave on phytochemical and physicochemical capacity of sugarcane-mint blend juice (1445).

90 - Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film-Drying: A New Application of Polymeric Film for Food Preservation (1445).

91 - Analytical study to measure the variability in quality factors attenuating the export of Kinnow/Mandarin fruit (1445).

92 - Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters (1445).

93 - Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat (1445).

94 - Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review (1445).

95 - Polyphenols: Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits: A review (1446).

96 - Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese (1446).

97 - Effect of water chestnut based edible coating on the physicochemical quality and shelf life of apples (1446).

98 - Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review (1445).

99 - Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation (1446).

100 - Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum (1446).

101 - Preparation, properties, and characterization of dual-modified tapioca starch and its composite film (1446).

102 - Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt (1446).

103 - Development, Standardization, Physico-chemical andNutritional Analysis of Biscuits with Different Levels ofPumpkin (Cucurbita maxima L.) Peel Powder (1446).

104 - Lactococcus lactis subsp. lactis LJL7m20 strongly inhibits growth of the Bacillus cereus group from sufu (1446).

105 - Green Synthesis of Zinc Oxide Nanoparticles: Preparation, Characterization, and Biomedical Applications - A Review (1446).

المجالات البحثية