Hi, I am Adel Abu Bakr Abd El-Hamid Shatta, My LiveDNA is 20.14161
 
   
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Dr. Adel Abu Bakr Abd El-Hamid Shatta
 
Highest Degree: Ph.D. in Food Technology from Suez Canal University, Egypt
 
Institute: Suez Canal University, Egypt
 
Area of Interest: Food Science Technology
  •   Food Microbiology
  •   Food Technology
  •   Food Processing
  •   Food Toxicology
 
URL: http://livedna.org/20.14161
 
My SELECTED Publications
1:   Al-Sanabani, A.S, K.M. Youssef, A.A. Shatta and S.K. El-Samahy, 2016. Influence of freezing steps on color attributes, phytochemical contents and antioxidant capacity of green beans. J. Food Sci., Suez Canal Univ., 3: 19-25.
2:   Al-Sanabani, A.S., K.M. Youssef, A.A. Shatta and S.K. El-Samahy, 2016. Impact of freezing and freeze-drying processes on color, phytochemical contents and antioxidant capacity of pomegranate arils. J. Food Sci. Suez Canal Univ., 3: 27-34.
3:   El-Faham, Y. Sawsan, A.A. Shatta and K.M. Youssef, 2005. Utilization of some food industries by-products to produce high fiber, high protein rice-based extrudates. J. Agric. Sci. Mansoura Univ., 30: 6901-6915.
4:   El-Hady, A., A. El-Sayed, K.M. Youssef, A.A. Shatta and S.K. El-Samahy, 2014. Physico-Chemical, Rheological and Sensory Properties of Date Phoenix dactylifera Var. Shamia Sheets. J. Agric. Vet. Sci., 7: 59-69.
5:   El-Samahy, S.K., A.A. Shatta and M.G. Abd El-Fadeel, 2005. Physical, chemical characteristics and rheological behavior of date pulp. Ann. Agric. Sci. Moshtohor, 43: 1723-1733.
6:   El-Sanabani, A.S., A.A. Shatta, K.M. Youssef and S.K. El-Samahy, 2013. Some quality attributes of frozen spinach leaves. Alex. J. Food Sci. Technol., 10: 33-38.
7:   El-Sanabani, A.S.. A.A. Shatta, K.M. Youssef and S.K. El-Samahy, 2010. Some quality attributes of some tomato concentrate brands produced in Egypt and Yemen. Agric. Res. J. Suez Canal Univ., 10: 41-50.
8:   El-Shamei, Z.A.S., A.A. Gab-Alla, A.A. Shatta and M.M. Rayan, 2008. Thermal inactivation kinetics of pectin methyl esterase (PME) in apple, mango and cauliflower. Agric. Res. J. Suez Canal Univ., 8: 63-67.
9:   El-Shamei, Z.S., A.A. Gab-Alla, A.A. Shatta, E.A. Moussa and A.M. Rayan, 2012. Histopathological changes in some organs of male rats fed on genetically modified corn (Ajeeb YG). J. Am. Sci., 8: 684-696.
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10:   Embaby, H.E., R.A. Habiba, A.A. Shatta, M.M. ElHamamy, N. Morita and S.S. Ibrahim, 2006. Chemical composition and stability of canola oils from Japan and Egypt. Agric. Res. J. Suez Canal Univ., 6: 13-18.
11:   Embaby, H.E., R.A. Habiba, A.A. Shatta, M.M. Elhamamy, N. Morita and S.S. Ibrahim, 2010. Glucosinolates and other anti-nutritive compounds in canola meals from varieties cultivated in Egypt and Japan. Afr. J. Food Agric. Nutr. Dev., 10: 2967-2982.
12:   Gab-Alla, A.A., A.A. Shatta and Z.A. El-Shamei, 2005. The effect of phytic acid as antioxidant in meat products. Egypt. J. Food Sci., 33: 87-99.
13:   Gab-Alla, A.A., Z.S. El-Shamei, A.A. Shatta, E.A. Moussa and A.M. Rayan, 2012. Morphological and biochemical changes in male rats fed on genetically modified corn (Ajeeb YG). J. Am. Sci., 8: 1117-1123.
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14:   Rayan, A.M., A.A. Gab-Alla, A.A. Shatta and Z.A. El-Shamei, 2011. Thermal inactivation kinetics of quality-related enzymes in cauliflower (Brassica oleracea var. botrytis). Eur. Food Res. Technol., 232: 319-326.
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15:   Rayan, A.M.M., Z.A.S. El-Shamei, A.A. Shatta, A.A. Gab-Alla and E.A. Moussa, 2015. Physicochemical properties of starch isolated from genetically modified corn (Ajeeb YG). J. Agroaliment. Proce. Technol., 21: 53-66.
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16:   Shatta, A.A. and A.A. Gab-Alla, 2005. Effect of fat content, additives and storage temperature on the heat resistance of Escherichia coli 0157:H7 in meat and meat products. Annals of Agric. Sci. Moshtohor, 43: 1753-1764.
17:   Shatta, A.A. and A.A. Gab-Alla, 2006. Antimicrobial properties of some plant extracts against various food-borne pathogenic bacteria. J. Agric. Sci. Mansoura Univ., 31: 2165-2178.
18:   Shatta, A.A., 2006. Effect of frozen storage and concentration methods on some quality parameters of lime juice and concentrate. J. Agric. Sci. Mansoura Univ., 31: 6111-6123.
19:   Shatta, A.A., A.A. Gab-Allah and K.M. Yousuf, 2006. Susceptibilty of lactic acid starters and probiotic bacteria toward some food preservatives and acidulants. Ann. Agric. Sci. Moshtohor, 44: 123-136.
20:   Shatta, A.A., A.M. Rayan, Z.S. El-Shamei, A.A. Gab-Alla and E.A. Moussa, 2016. Comparative study of the physicochemical characteristics of oil from transgenic corn (Ajeeb YG) with its non-transgenic counterpart. Austin Food Sci., 1: 1023-1023.
21:   Youssef, K.M. and A.A. Shatta, 2006. Effect of acrylamide, amygdalin, capsicum, furfural and vanillin on some food borne pathogenic bacteria. J. Agric. Sci. Mansoura Univ., 31: 2179-2191.
22:   Youssef, K.M. and A.A. Shatta, 2006. Some physical, chemical and rheological characteristics of watermelon juice, concentrate and syrup. J. Agric. Sci. Mansoura Univ., 31: 6101-6110.