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Curriculum Vitae

Alsayed Hassan Elsayed Atwa

Faculty Agriculture - Department Food science dept

BSc In NULL, [2001]
PhD In NULL, [2015]

Academic Jobs

معيد : 26/11/2001
Doctor Assisant : 30/5/2009
Doctor : 31/12/2015
Professor Assisant : 26/1/2021
Professor : 27/4/2026

Publications

1 - INFLUENCE OF SOME NATURAL ANTIOXIDANTS ON SAMNA STABILITY (2015).

2 - IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS (2017).

3 - Effect of some natural antioxidants on oxidative stability of ghee like product containing high levels of polyunsaturated fatty acids (2018).

4 - Use of rice bran oil as natural antioxidant in white soft cheese manufacturing (2017).

5 - Effect of Yoghurt Supplemented with Rice Bran Extract on Hypercholesterolemic rats (2017).

6 - Effect of Low Fat Yoghurt Supplemented With Garden Cress Seeds Powder on Hypercholesterolemic Rats (2019).

7 - Production of ghee-like product from vegetable oils blend enriched with red onion skin extract as a natural antioxidant (2019).

8 - Production of Fruit Flavored Probiotic Rice Milk Beverage (2019).

9 - Effect of Chia and Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue (2020).

10 - \Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste (2020).

11 - Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk (2020).

12 - Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp fiber waste as source of dietary fiber (2020).

13 - Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. (2020).

14 - Physicochemical and Sensory Properties of Snacks Supplemented with Pomegranate Pomace and Mushroom Stalk Powders (2021).

15 - Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers (2021).

16 - PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW-FAT YOGHURT SUPPLEMENTED WITH DRIED MUSHROOM POWDER (2022).

17 - Remedial Action of Yoghurt Enriched withWatermelon Seed Milk on Renal Injured Hyperuricemic Rats (2022).

18 - Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract (2022).

19 - Production of a Yogurt Drink Enriched with Golden Berry (Physalis pubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats (2022).

20 - The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk (2022).

21 - Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats (2022).

22 - Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats (2022).

23 - Effects of Fermented Camel Milk Supplemented with Sidr Fruit (Ziziphus spina-christi L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats (2022).

24 - Therapeutic potential of low-fat yogurt supplemented with Dried Nabaq fruit (Zizyphus spina-christi L) on hyperglycemia in streptozotocin-induced diabetic rats (2021).

25 - Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder (2022).

26 - Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats (2023).

27 - Production of a Functional Yogurt Drink Enriched with Black Rice Beverage (2024).

28 - Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt (2025).

Research Area