Publications

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2021
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.
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.
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.
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.
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.
2020
Elmossalamy, D. A., Hamdy M. M., Aideia H. A. M., Yassien N. A., & Zaki H. M. B. A. (2020).  Incidence of Staphylococcus aureus and its Enterotoxins in Chicken Meat and its Products. International Journal of Veterinary Science. 9(4), 573-577.Download.pdf
ABDELGHANY, H. A. A., Zaki H. M. B. A., TOLBA K. S., & Yassin N. A. (2020).  STAPHYLOCOCCUS AUREUS AND ENTEROTOXIN A RELATIVE GENE EXPRESSION IN BEEF MEAT AFTER LACTIC ACID TREATMENT AND STORAGE AT DIFFERENT TEMPERATURES. Bulgarian Journal of Veterinary Medicine. 23(3), 378-388.Download.pdf
Malak, N. M. L., AwadAllah Y. H. A., & Zaki H. M. B. A. (2020).  Using histological and chemical methods for detection of unauthorized tissues addition in emulsion type meat product. International Journal of Veterinary Science. 9(3), 438-442.Download.pdf
2017
Abdel-Salam, A. B., & Zaki H. M. B. A. (2017).  Microbiological Quality of Crepe Sandwich in Relation to Safety and Hygiene. Egyptian Journal of Food Safety. 4(2), 1-9.
2015
Zaki, H. M. B. A., Mohamed H. M. H., & El-Sherif A. M. A. (2015).  Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality. LWT - Food Science and Technology. 64(2), 558-564.
2013
Zaki, H. M. B. A. (2013).  Decontamination of chicken cuts using organic acids and sodium dodecyl sulfate. (Amal M. A. El-Sherif, Mohamed, H. M. H., Zaki, H. M. B. A., Ed.). master_tesis_title_author__supervisors.pdf
Zaki, H. M. B. A., Mohamed H. M. H., & El-Sherif A. M. A. (2013).  Incidence Of Salmonellae, Escherichia Coli And Listeria Monocytogenes In Chicken Cuts And Neck In Egyptian Retail Markets. EGYPT. VET. MED. ASSOC. 73(2), 203-215.zaki_h._m._b._a._et_al_2013.pdf
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