Publications

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2024
Salama, S., H. S. Mostafa, S. Hussieny, and M. Sabek, "Actinobacteria as Microbial Cell Factories and Biocatalysts in The Synthesis of Chiral Intermediates and Bioactive Molecules; Insights and Applications", Chemistry and Biodiversity, vol. 21, issue 2, pp. e202301205, 2024.
2023
Mostafa, H., "Formulation and Evaluation of Iron-Rich Chocolate Spread from Sugarcane Syrup and Sunflower Seeds", Journal of Food Quality, vol. 2023, pp. 9531768, 2023.
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Mostafa, H. S., and M. Hashem, "Lactic acid bacteria as a tool for biovanillin production: A review", Biotechnology & Bioengineering, vol. 120, pp. 903-916, 2023.
Mostafa, H. S., "Potato peels for tannase production from Penicillium commune HS2, a high tannin‑tolerant strain, and its optimization using response surface methodology", Biomass conversion and Biorefinery, vol. 13, pp. 16765–16778, 2023.
application/pdf iconpotato_peels.pdf
Mostafa, H. S., "Production of low-tannin Hibiscus sabdariffa tea through D-optimal design optimization of the preparation conditions and the catalytic action of new tannase", Food Chemistry X, vol. 17, pp. 100562, 2023. 1-s2.0-s2590157523000044-main.pdf
2022
Mostafa, H. S., "Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit", Food Science and Technology, vol. v42, pp. e51820, 2022.
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Mostafa, H. S., and E. F. E. Azab, "Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid", Food Chemistry X, vol. 14, pp. 100336, 2022.
Azab, E. F. E., and H. S. Mostafa, "Geraniol ameliorates the progression of high fat-diet/streptozotocin-induced type 2 diabetes mellitus in rats via regulation of caspase-3, Bcl-2, and Bax expression", Journal of Food Biochemistry, pp. e14142, 2022.
application/pdf iconjournal_of_food_biochemistry_-_2022_-_el_azab_-_geraniol_ameliorates_the_progression_of_high_fat-diet.pdf
Azab, E. E., and H. S. Mostafa, "Phytochemical analysis and antioxidant defense of kiwifruit (Actinidia deliciosa) against pancreatic cancer and AAPH-induced RBCs hemolysis", Food Science and Technology, vol. v42, pp. e06021, 2022.
application/pdf iconkiwi.pdf
2021
Mostafa, H. S., "Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector", Journal of Food Science, vol. 86, pp. 3778–3797, 2021.
Mostafa, H. S., M. Rashad, and R. Mahgoub, "Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells", Food Science and Technology, vol. 41, pp. 105-115, 2021.
2020
Mostafa, H. S., "Lyophilized probiotic lactic acid bacteria viability in potato chips and its impact on oil oxidation", Foods, vol. 9, pp. 586, 2020.
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Mostafa, H. S., "Microbial transglutaminase: An overview of recent applications in food and packaging", Biocatalysis and Biotransformation, vol. 38, issue 3, pp. 161-177, 2020.
Mostafa, H. S., "Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells", Food Science and Technology, vol. 41, pp. 105-115, 2020.
2016
Mostafa, H. S., Mutagenesis and protoplast fusion of Arthrobacter sp. hyper-producing mutants, , Giza, Cairo University, 2016.
2015
Bazaraa, W., S. Mohsen, A. E. N. Khattab, and H. S. Mostafa, "Mutagenesis and fermentation-optimization of Arthrobacter sp. for improved glucose isomerase synthesis", Egyptian Journal of Biotechnology, vol. 50, pp. 1-13, 2015.
Mohsen, S., W. Bazaraa, A. E. N. Khattab, and N. El-Shimy, "Protoplast fusion for enhhanced glucose isomerase synthesis by Arthrobacter sp. hyper-producing mutants", Egyptian Journal of Biotechnology, vol. 50, pp. 25-39, 2015.
2010
Mostafa, H. S., Improvement of Baker's yeast characteristics by mutation and growth factors., , Giza, Cairo University, 2010. abstract_of_thesis.pdf
2009
Mohsen, S. M., N. M. Elshimi, N. Abdallah, and H. S. Mostafa, "Selection of high quality baker's yeast mutant for bread-making.", Egyptian Journal of Biotechnology, vol. 31, issue 2, pp. 314-327, 2009. Abstractarticle.pdf

Four strains of Saccharomyces cerevisiae i.e. NRRL Y-2034, NRRL Y-2072, NRRL Y-2073 and commercial baker's yeast strain were tested for their quality characteristics required for good bread making. Results showed that, strain NRRL Y-2034 exhibited higher fermentation power, invertase and maltase activity, trehalose content and dry weight compared to other strains. Mutation of this strain were obtained by Ethyl Methane Sulfonate (EMS) and revealed that, out of 30 isolated mutants, two (i.e. EM-7 and EM-5) exhibited higher fermentation capacity, invertase and maltase activities than the original strain NRRL Y-2034. When the mutant (EM-7) was used in bread making the staling of balady bread loaves was reduced during storage for 72 h by 18.2%. The organoleptic characteristics of the produced loaves had also the highest overall acceptability being 92 compared to original strain NRRL Y-2034 and commercial baker's yeast (being 75 and 79.3), respectively.

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