Hamdy M.B.A. Zaki

Bakr, J. G., Khalid S. A., Khafaga N. I. M., Yassien N. A., & Zaki H. M. B. A. (2024). Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties. Food Control. 159, 110294.

El-Shater, S. N., Khalil K. M., Rizk H., & Zaki H. M. B. (2023). Effects of Thermal Manipulation of Japanese Quail Embryo on Post-hatch Carcass Traits, Weight of Internal Organs, and Breast Meat Quality. Slovenian Veterinary Research. 60(2),

Nagy, Z. M., Emara M. M. T., Yessien N. A., & Zaki H. M. B. A. (2022). Proximate Chemical Analysis and Deterioration Criteria of Goose Giblets. Journal of World's Poultry Research. 12(3), 165-170.

Abdel-Naeem, H. H. S., Sallam K. I., & Zaki H. M. B. A. (2021). Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes. Meat Science. 181, 108612.

Zaki, H. M. B. A., Emara M. M. T., & Abdallah M. R. S. (2021). Effect of Smoke Duration on Compositional Analysis, Deterioration Criteria, Microbial Profile and Sensory Attributes of Marine and Freshwater Fish: A Comparative Study. Advances in Animal and Veterinary Sciences. 9(8), 1259-1266.

Issa, A. A., Attala O. A., Mohamed M. A., Zaki H. M. B. A., & Kassem G. M. A. (2021). ASSESSMENT OF BACTERIAL STATUS OF FOOD CONTACT SURFACES IN A HOSPITAL CENTRAL CATERING FACILITY. Journal of Egyptian Veterinary Medical Association. 81(1), 215-227.

Hegab, O. W., ABDEL-LATIF E. M. A. N. F., Zaki H. M. B. A., & Moawad A. A. (2021). Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. Open Veterinary Journal. 11(3), 356-363.

Ali, M. S. M., Abdel-Naeem H. H. S., Mansour H. A., & Zaki H. M. B. A. (2021). Fatty Acids Profiling of Pigeon Squabs (Columba Livia Domestica) Using Gas-liquid Chromatography. Journal of World’s Poultry Research. 11(2), 210-214.

Abdel-Naeem, H. H. S., Sallam K. I., & Zaki H. M. B. A. (2021). Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes. Meat Science. 181, 108612.

Zaki, H. M. B. A., Zaki M. M., Abdulla M. M. M., & Abdel-Latif E. F. (2021). Evaluation of Fatty Acid Indices and Fatty Acid Content Including Trans Fat of Different Fried Food Types Using Gas-Liquid Chromatography Technique. Advances in Animal and Veterinary Sciences. 9(6), 887-894.