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Curriculum Vitae

Mohammed Abdul Hameed Mohammed Hasssan

Faculty Agriculture - Department Food science dept
NULL

BSc In NULL, [1998]
MSc In NULL, [2003]
PhD In NULL, [2009]

Academic Jobs

معيد : 20/2/1999
Doctor Assisant : 11/10/2003
Doctor : 24/11/2009
Professor Assisant : 20/1/2015
Professor : 26/2/2020

Publications

1 - Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage (2009).

2 - Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds (2003).

3 - Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria (2011).

4 - Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography (2011).

5 - Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage (2010).

6 - Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage (2011).

7 - Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage (2013).

8 - Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice (2014).

9 - Changes in biogenic amine contents throughout storage of canned fish products. (2014).

10 - Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage (2017).

11 - Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage (2017).

12 - Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread (2018).

13 - FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE (2018).

14 - Acceleration of mackerel fish sauce fermentation via bromelain addition (2018).

15 - Oxidative stability of edible oils via addition of pomegranate and orange peel extracts (2018).

16 - Bacteriocin-like Substances Produced by Specific Strains of Lactic Acid Bacteria Isolated from Milk Products (2018).

17 - Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica) (2019).

18 - Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica) (2019).

Research Area