Hi, I am Omer Ibrahim Ahmed Hamid, My LiveDNA is 249.3611
 
   
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Dr. Omer Ibrahim Ahmed Hamid
 
Highest Degree: Ph.D. in Animal Production from University of Khartoum, Sudan
 
Institute: Sudan University of Science and Technology, Sudan
 
Area of Interest: Animal and Veterinary Sciences
  •   Animal Production
  •   Dairy Science
  •   Dairy Technology
  •   Animal Science
 
URL: http://livedna.org/249.3611
 
My SELECTED Publications
1:   Abdalla, M.O.M. and O.I. Ahmed, 2010. Effect of heat treatment, level of sodium chloride, calcium chloride on the chemical composition of white cheese. Res. J. Anim. Vet. Sci., 5: 69-72.
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2:   Abdelaziz, E.A.O. and O.I.A. Hamid, 2013. Characterization of free fatty acids contents of sudanese white cheese during storage. J. Adv. Sci. Res., 4: 22-26.
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3:   Dawoud, A.A. and O.I.A. Hamid, 2012. Impact of Darfur conflict on livestock population in West Darfur State. Asian J. Agric. Res., 6: 46-51.
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4:   Dawoud, A.A. and O.I.A. Hamid, 2012. The consequences of Darfur conflict on the dynamics of livestock ownership and migratory routes in west Darfur. Nat. Sci., 10: 200-204.
5:   Dawoud, A.A. and O.I.A. Hamid, 2013. The impact of darfur conflict on animal health services, water and animal production in Wadi Salih and Zalingei localities in west Darfur. Int. J. Agric. Environ., 2: 14-22.
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6:   Dhuol, K.R.R. and O.I.A. Hamid, 2013. Physicochemical and sensory characteristics of white soft cheese made from different levels of Cassava powder (Manihot esculenta). Int. J. Curr. Acad. Rev., 1: 1-12.
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7:   Dhuol, K.R.R. and O.I.A. Hamid, 2014. Effect of different levels of cassava powder (Manihot esculenta) on the yield and quality of sudanese white soft cheese. Entrepreneurship Innov. Manage. J., 2: 214-218.
8:   Dhuol, K.R.R. and O.I.A. Hamid, 2014. Microbiological characteristics of Sudanese white soft cheese made with different levels of Cassava powder (Manihot esculenta). Adv. Res. Agri. Vet. Sci., 1: 18-23.
9:   Dhuol, K.R.R. and O.I.A. Hamid, 2014. Vitamin C and minerals contents of Sudanese white soft cheese made from milk with different levels of Cassava powder (Manihot esculenta). Am. J. Res. Commun., 2: 108-117.
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10:   El Owni, O.A.O. and O.I.A. Hamed, 2009. Effect of storage temperature on weight loss, chemical composition, microbiological properties and sensory characteristics of white cheese (Gibna bayada). Res. J. Agric. Biol. Sci., 5: 498-505.
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11:   El Owni, O.A.O. and O.I.A. Hamid, 2007. Production of white cheese (Gibna bayda) in zalingei Area, West Darfur state (Sudan). Aust. J. Basic Appl. Sci., 1: 756-762.
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12:   El Owni, O.A.O. and O.I.A. Hamid, 2008. Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of sudanese white cheese (Gibna bayda). Pak. J. Nutr., 7: 75-80.
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13:   El Owni, O.A.O. and O.I.A. Hamid, 2009. Effect of storage temperature on weight loss, chemical composition, microbiological properties and sensory characteristics of Sudanese white cheese (Gibna bayda). Res. J. Agric. Biol. Sci., 5: 498-505.
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14:   El Owni, O.A.O. and O.I.A. Hamid, 2009. Effect of type of storage container on weight loss, chemical composition, microbiological properties and sensory characteristics of sudanese white cheese (Gibna bayda). Aust. J. Basic Appl. Sci., 3: 432-439.
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15:   Elhaseen, H.A., O.I.A. Hamid and O.A.O. El Owni, 2014. Effect of lime and Grape fruit extract as coagulants on chemical composition of Sudanese white soft cheese during storage. Int. J. Adv. Res. Biol. Sci., 1: 123-130.
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16:   Hamid, O.I.A. and N.A.M. Abdelrahman, 2012. Effect of adding cardamom, cinnamon and fenugreek to goat's milk curd on the quality of white cheese during storage. Int. J. Dairy Sci., 7: 43-50.
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17:   Hamid, O.I.A. and O.A.O. El Owni, 2007. Microbiological properties and sensory characteristics of white cheese (Gibna bayda) collected in Zalengei area West Darfur. Res. J. Anim. Vet. Sci., 2: 61-65.
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18:   Hamid, O.I.A. and O.A.O. El Owni, 2008. Processing and properties of sudanese white cheese (Gibna bayda) in small scale units in South and west darfur states (Sudan). Livest. Res. Rural Dev., Vol. 20. .
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19:   Hamid, O.I.A. and Z.A.B. Musa, 2013. Effect of different levels of sodium thiocyanate and percarbonate for activation of lactoperoxidase on the keeping quality of raw milk. J. Adv. Sci. Res., 4: 27-30.
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20:   Hamid, O.I.A., 2014. Effect of cumin oil concentrations on chemical composition and sensory characteristics of Sudanese white cheese during ripening. Int. J. Curr. Microbiol. Applied Sci., 3: 961-968.
21:   Hamid, O.I.A., O.A.O. El Owni and M.T. Musa, 2008. Effect of salt concentration on weight loss, chemical composition and sensory characteristics of sudanese white cheese. Int. J. Dairy. Sci., 3: 79-85.
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22:   Musa, Z.A. and O.I.A. Hamid, 2013. Effect of lactoperoxidase activation on the keeping quality of raw milk kept at refrigeration temperature. Am. J. Res. Commun., 1: 22-32.
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23:   Nasr, A.I., I.A.M. Ahmed and O.I. Hamid, 2016. Characterization of partially purified milk-clotting enzyme from sunflower (Helianthus annuus) seeds. Food Sci. Nutr., 10.1002/fsn3.338.
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24:   Salih, M.M. and O.I.A. Hamid, 2013. Effect of fortifying camel's milk with different levels of skim milk powder on the physicochemical, microbiological and sensory characteristics of set yoghurt. Adv. J. Food Sci. Technol., 5: 765-770.