Publications

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2007
Awad, A. A., Utilization of Microbial Exopolysaccharidesproduced from salted whey in Low-fat Yoghourt making., : Faculty of Agriculture , Cairo University, M.Sc. Thesis, 2007. Abstract
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2011
Ali, A. A., M. A. A. Azzam, A. M. Metwally, and A. A. Awad, "Functional properties of exopolysaccharides produced by Halomonaseurihalina F2-7 and Xanthomonascampestrispv.campestrisin salted whey.", In Polysaccharides as source of advanced and sustainable products, Wageningen, the Netherlands, 2011. Abstract
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Awad, A. A., Influence of transglutaminase onactivity of some lactic acid bacteria strains and properties of cereal-rich fermented dairy beverage., : Faculty of Agriculture , Cairo University, Ph.D. Thesis, 2011. Abstract
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Ali, A. A., M. A. A. Azzam, A. M. Metwally, Awad, E., and A. A., "Physico-chemical and organoleptic properties of low fat yoghurt made with microbial exopolysaccharide produced from salted whey.", In Polysaccharides as source of advanced and sustainable products, Wageningen ,the Netherlands, 2011. Abstract
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Ali, A. A., M. A. A. Azzam, A. M. Metwally, and A. A. Awad, "Production of exopolysaccharides by Halomonaseurihalina F2-7 and Xanthomonascampestrispv. campestris from salted whey.", In Polysaccharides as source of advanced and sustainable products, Wageningen, the Netherlands, 2011. Abstract
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2013
Ali, A. A., M. A. A. Azzam, A. M. Metwally, and A. A. Awad, "Production of exopolysaccharides by Halomonaseurihalina F2-7 and Xanthomonascampestrispv. campestris from salted whey.", Sustainable Development Symposium - SDS 2013, 3rd Annual European Postgraduate Symposium, "Parthenope" University of Naples, Italy, 2013. Abstract
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2014
Romeih, E. A., M. Abdel-Hamid, and A. A. Awad, "The addition of butter milk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt.", J. of Dairy SCi& Technol.,, vol. 94, pp. 297-309, 2014. Abstract
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Romeih, E. A., M. Abdel-Hamid, and A. A. Awad, "The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt", Dairy Science and Technology, vol. 94, no. 3, pp. 297-309, 2014. AbstractWebsite
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2021
Osman, A., A. El-Hadary, A. A. Korish, H. M. AlNafea, M. A. Alhakbany, A. A. Awad, and M. Abdel-Hamid, "Angiotensin-I converting enzyme inhibition and antioxidant activity of papain-hydrolyzed camel whey protein and its hepato-renal protective effects in thioacetamide-induced toxicity", Foods, vol. 10, no. 2, pp. 1-11, 2021. AbstractWebsite
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Hamed, A. M., A. A. Awad, A. E. Abdel-Mobdy, A. Al zahrani, and A. M. Salamatullah, "Buffalo yogurt fortified with eucalyptus (Eucalyptus camaldulensis) and myrrh (commiphora myrrha) essential oils: New insights into the functional properties and extended shelf life", Molecules, vol. 26, no. 22, 2021. AbstractWebsite
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2022
Abdel-Hamid, M., P. Yang, I. Mostafa, A. Osman, E. Romeih, Y. Yang, Z. Huang, A. A. Awad, and L. Li, "Changes in Whey Proteome between Mediterranean and Murrah Buffalo Colostrum and Mature Milk Reflect Their Pharmaceutical and Medicinal Value", Molecules, vol. 27, no. 5, 2022. AbstractWebsite
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Taha, S. H., M. Abdel-Hamid, A. A. Awad, and F. M. F. Elshaghabee, "Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants", Egyptian Journal of Chemistry, vol. 65, no. 3, pp. 315-322, 2022. AbstractWebsite
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