Dr. Khaled Fahmy Mahmoud Morsy
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Dr. Khaled Fahmy Mahmoud Morsy

Research Scientist
National Research Centre, Egypt

Highest Degree
Ph.D. in Agricultural Science from Ain Shams University, Egypt

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Area of Interest:

Food Science and Technology
100%
Biotechnology
62%
Nanotechnology
90%
Functional Foods
75%
Food Biotechnology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
35
Abstracts
0

Selected Publications

  1. Mahmoud, K.F., A.Z. Hammouda, H.S. Ali and A.A. Amin, 2021. Efficiency of red onion peel extract capsules on obesity and blood sugar. Pak. J. Bio. Sci., 24: 99-111.
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  2. Mahmoud, K., A. Hussein, M. kamil and nefisa hegazy, 2021. Effect the addition of micro- and nano-capsule cumin and clove oils as antioxidants and anti-cancer on rancidity and shelf life in some biscuit products. Egypt. J. Chem., Vol. 65. 10.21608/ejchem.2021.83661.4105.
    CrossRef  |  Direct Link  |  
  3. El-Massry, K.F., A. Farouk, K.F. Mahmoud, A.H. El-Ghorab and S.M. Sherif et al., 2021. Chemical characteristics and targeted encapsulated Cordia myxa fruits extracts nanoparticles for antioxidant and cytotoxicity potentials. Saudi J. Bio. Sci., 28: 5349-5358.
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  4. Al-Okbi, S.Y., S.A.E. Ghani, H. Elbakry, H. Mabrok, S. Nasr, H. Desouky and K. Mahmoud, 2021. Kishk Sa`eedi as a potential functional food for management of metabolic syndrome: a study of the possible interaction with pomegranate seed oil and/ or gum Arabic. J. Herbmed Pharmacol., 10: 319-330.
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  5. Aouf A., H. Ali, A.R. Al-Khalifa, K.F. Mahmoud and A. Farouk, 2020. Influence of nanoencapsulation using high-pressure homogenization on the volatile constituents and anticancer and antioxidant activities of algerian saccocalyx satureioides coss. et durieu. Molecules 25: 4756-4756.
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  6. Hussein, A.M.S., K.F. Mahmoud, N.A. Hegazy, M.M. Kamil, A.A. Mohammad and F.M. Mehaya, 2019. Efficiency of micro and nano encapsulated orange peel essential oils on quality of sponge cake. J. Environ. Sci. Technol., 12: 26-37.
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  7. Fadel H.H.M., K.F. Mahmoud, R. Saad, S.N. Lotfy, F.Sh.A. El-Aleem and M.Y.S. Ahmed, 2019. Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate. Acta Scientiarum Polonorum Technologia Alimentaria 18: 279-292.
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  8. Mahmoud, K.F., H.S. Ali and A.A. Amin, 2018. Nanoencapsulation of bioactive compounds extracted from Egyptian prickly pears peel fruit: antioxidant and their application in guava juice. Asian J. Sci. Res., 11: 574-586.
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  9. Mahmoud K.F., H.I. Abo-Elmagd and M.M. Housseiny, 2018. Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice. Food Science and Technology International 24: 330-340.
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  10. Al-Okbi, S.Y., A.M. Hussein, H.F. Elbakry, K.A. Fouda, K.F. Mahmoud and M.E. Hassan, 2018. Health benefits of fennel, rosemary volatile oils and their nano-forms in dyslipidemic rat model. Pak. J. Biol. Sci. PJBS, 21: 348-358.
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  11. Moawad, R.K., G.F. Mohamed, Hanna, A. El-Banna, G.F. Bareh and K.F. Mahmoud, 2017. Assessment of hurdle technology to preserve nile tilapia fillets during refrigeration with the application of marjoram oil/polyphosphates dipping. Asian J. Sci. Res., 10: 116-127.
    CrossRef  |  Direct Link  |  
  12. Hussein, J., M. El-Banna, K.F. Mahmoud, S. Morsy and Y.Abdel Latif,et al, 2017. The therapeutic effect of nano-encapsulated and nano-emulsion forms of carvacrol on experimental liver fibrosis. Biomed. Pharmacother., 90: 880-887.
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  13. Hussein, A.M.S., M.M. Kamil, S.N. Lotfy, K.F. Mahmoud, F.M. Mehaya and A.A. Mohammad, 2017. Influence of nano-encapsulation on chemical composition, antioxidant activity and thermal stability of rosemary essential oil. Am. J. Food Technol., 12: 170-177.
    CrossRef  |  Direct Link  |  
  14. Shaaban, H.A., K.F. Mahmoud, M.M. Amer, A.A. Amin and S.S. Mohamed, 2016. Preparation of Antibacterial food active package nano-biocomposite edible film containing pectin and cinnamon essential oil nano-emulsion. Res. J. Pharm. Biol. Chem. Sci., 7: 2665-2672.
  15. Shaaban, H.A., K.F. Mahmoud, A.A. Amin and H.A. El Banna, 2016. Application of biotechnology to the production of natural flavor and fragrance chemicals. Res. J. Pharmaceut. Biol. Chem. Sci., 7: 2670-2717.
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  16. Mahmoud, K.F., W.M.M. Abo-zeid, Y.A. El Shattory, O.S. El Kinawy and M.F. Salama, 2016. Micro sunflower oil-water-emulsion as fat replacer in biscuits. Am. J. Food Technol., 11: 54-62.
  17. Mahmoud, K.F., M.A. Ibrahim, E.D. Mervat, H.A. Shaaban, M.M. Kamil and N.A. Hegazy, 2016. Nano-encapsulation efficiency of lemon and orange peels extracts on cake shelf life. Am. J. Food Technol., 11: 63-75.
  18. Mahmoud, K.F., A.A. Amin, E.I. Seliem and M.F. Salama 2016. Nano capsulated polyphenol extracted from oyster mushroom (Pleurotus ostreatus), characterization and stability evaluation. Int. J. PharmTech Res., 9: 103-113.
  19. Seliem, E.I., K.F. Mahmoud, A.A. Amin and M.F. Salama, 2015. Extraction of oleoresin by supercritical fluid extraction, capsulation and its physiochemical properties. Int. J. Curr. Res. Acad. Rev., 3: 1-11.
  20. Salama, M.F., E.I. Seliem, K.F. Mahmoud and A.A. Amin, 2015. Physiochemical characterization and oxidative stability of encapsulated Nano lycopene pigments extracted by CO2 fluid extraction. Int. J. Curr. Microbiol. Applied Sci., 4: 307-320.
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  21. Mervat, E.D., K.F. Mahmoud, G.F. Bareh and W. Albadawy, 2015. Effect of fortification by full fat and defatted flaxseed Flour sensory properties of wheat bread and lipid profile laste. Int. J. Curr. Microbiol. Applied Sci., 4: 581-598.
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  22. Mahmoud, K.F., A.A. Amin, M.F. Salama and E.I. Seliem, 2015. Encapsulation of nano beta-glucan for preservation of functionality and targeted delivery of bioactive food component. Int. J. ChemTech Res., 8: 587-598.
  23. Hussein, A.M.S., M.M. Kamil, N.A. Hegazy, K.F. Mahmoud and M.A. Ibrahim, 2015. Utilization of some fruits and vegetables by-products to produce high dietary fiber jam. Food Sci. Q. Manage., 37: 39-45.
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  24. Amin, A.A., M.F. Salama, E.I. Seliem and K.F. Mahmoud, 2015. Encapsulation of nano carotenoids: Evaluation of stability and safety. Int. J. Curr. Microbiol. Applied Sci., 4: 1017-1029.
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  25. Shaaban, H.A., K.F. Mahmoud, M.A. Ibrahim and G. Ibrahim, 2014. Antimicrobial activity of edible methyl cellulose films enriched with essential oils against three common foodborne pathogens. World Applied Sci. J., 32: 2092-2101.
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  26. Shaaban, H.A. and K.F. Mahmoud, 2014. In-vitro antibacterial and antioxidant properties of starch/chitosan edible composite film incorporated with thyme essential oil. J. Arab Soc. Med. Res., 9: 54-61.
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  27. Mahmoud, K.F., A.Y. Gibriel, A.A. Amin, M.N. Nessrien, N.M. Yassien and H.A. El Banna, 2014. Microbial production and characterization of dextranase. Int. J. Curr. Microbiol. Applied Sci., 3: 1095-1113.
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  28. Khaled, F.M., M.A.K. Ramadan and I.S. Ashoush, 2014. Nanoencapsulation and nanoemulsion of bioactive compounds to enhance their antioxidant activity in food. Int. J. Food Sci. Technol., 4: 1-22.
  29. Gibriel, A.Y., A.A. Amin, Nessrien, N.M. Yassien, H.A. El Banna and F.M. Khaled, 2014. Characterization of Free and Immobilized P. aculeatum NRRL-896 Dextranase. Int. J. Curr. Microbiol. Applied Sci., 3: 1135-1146.
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  30. Gibriel, A.Y., A.A. Amin, Nessrien, N.M. Yassien, H.A. El Banna and F.M. Khaled, 2014. Application of immobilized P. aculeatum dextranase in sugarcane processing. Int. J. Curr. Microbiol. Applied Sci., 3: 1147-1160.
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  31. Gibriel, A.Y., A.A. Amin, N.M. Yassien, H.A. El Banna and F.M. Khaled, 2014. Immobilization techniques for P. aculeatum dextranase. Int. J. Curr. Microbiol. Applied Sci., 3: 1114-1134.
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  32. Madkour, M.H., 2007. Biological evaluation of the purified alpha-amylase inhibitor from kidney bean (Giza 133). Egypt. J. Food Sci., 35: 115-122.
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  33. Gibriel, A.Y., A.A. Amin, M.F. Madkour, E.H.A. Banna and K.F. Mahmoud, 2007. Extraction and characterization of Alpha-amylase inhibitor from some Cereals and Legumes. Egyptian J. Food Sci., 35: 83-96.
  34. Gebriel, A.Y., A.A. Amin, M.F. Madkour, H.A. El Banna and K.F. Mahmoud, 2007. Chemical composition and characterization of alpha-amylase inhibitor. Egyptian J. Food Sci., 35: 97-113.