Area of Interest:

Food Science and Technology

100%

Food Microbiology

62%

Flavonoids

90%

Food Analysis

75%

Food Additives

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Yassin, B.R., S.A. Mahfouz, N.A. Elewa and B.A.A. El-Salam, 2018. Evaluation of Miswak antibacterial activity and its addition on chocolate milk sensory properties. Nature Sci., 16: 72-78.
Direct Link |
Gamal-Eldin, H.M., O.A. Seoudi, B.A. Abd El-Salam and H.A. Mahmoud, 2018. Screening of some yeast isolation for their antibacterial activity. Fayoum J. Agric. Res. Dev., 32: 31-44.
Amer, A.E.A., B.A. Abd El-Salam and M.E. Amer, 2018. Probiotic fermented whey beverage with encapsulated carotenoids pigment. Curr. Sci. Int., 7: 23-26.
Ahmed, M.S., B.A. Abd El-salam, M.M. Yaser and S.S. Taha, 2018. Optimization and characterization of bacterial proteinase enzyme using whey as a fermentation medium. J. Adv. Pharm. Edu. Res., 18: 63-76.
Sobhy, H.M., M.M. El-Abd, B.A. Abd El-Salam and M.A. Hassan, 2017. Effect of kefir starter on the chemical, microbiological and sensory properties of Karish cheese. Nature Sci., 15: 30-35.
Gamal-Eldin, H.M., A. Baraka, O.A. Seoudi, H.A. Mahmoud and A.G. Mohamed, 2017. Inhibition of processed cheese-late gas using Candida pelliculosa yeast. Int. J. Dairy Sci., 12: 197-203.
CrossRef | Direct Link |
El-Salam, B.A.A., A.E.A. Amer and A.S. Salem, 2017. Encapsulation of adapted probiotic strains and their use in the manufacture of Kareish cheese. Egypt. J. Dairy Sci., 45: 35-42.
Abd El-Salam, B.A.E.Y., O. Abd El-Hamid Ibrahim and H.A. El-Razek El-Sayed, 2017. Purification and characterization of milk clotting enzyme from artichoke (Cynara cardunculus L.) flowers as coagulant on white soft cheese. Int. J. Dairy Sci., 12: 254-265.
CrossRef | Direct Link |
El-Sisi, A.S., B.A. Abd El-Salam and W.A. Ragab, 2015. Utilization of probiotic bacteria and oat flour in functional kareish cheese production. Egypt. J. Applied Sci., 30: 40-54.
Abd El-Salam, B.A., J.B. Ali and A.M. El-Deeb, 2015. Characterization of extractedlecithin from butter milk. J. Food Indust. Nutr. Sci., 5: 1-10.
Abd El-Salam, B.A., 2015. Effect of milk fat replacement with vegetable oil and/or whey protein concentrate on microstructure, texture and sensory characteristics of fresh soft cheese. Int. J. Dairy Sci., 10: 117-125.
Amer, A.E.A., B.A.A. El-Salam and A.S. Salem, 2014. Effect of Moringa oleifera leaves extract as a growth factor on viability of some encapsulated probiotic bacteria. World J. Dairy Food Sci., 9: 86-94.
Abd El-Salam, B.A., A.E.A. Amer and M.E. Amer, 2014. Using whey for production of carotenoids by Rhodotorula glutinis. Middle East J. Applied Sci., 4: 385-391.
Aboul-Anean, H.E., B.A. Abdelsalam and A.A. Alhadidi, 2013. The utilization of milk protein in antimicrobial coatings and films production. Nature Sci., 11: 96-101.
Baraka, A.A.E. and K.A. Al-Rubayyi, 2012. A comparative study on the antibacterial activity of camel and human milks. Egypt. J. Dairy Sci., 40: 7-14.
Baraka, A.A.E., F.Z. Abeer and M.A. Mailam, 2011. Effect of fortification with honey and Bifidobacterium strain on the characteristics of yoghurt. Egypt. J. Dairy Sci., 39: 65-74.
Fayed, E.O., N.I. Sultan, M.A. Zedan and A.A.E. Baraka, 2009. Hypocholesterolemic effect of probiotic infant milk formulas in rats model. Egypt. J. Dairy Sci., 37: 29-36.
Hassanein, A.M., M.M. Somaya and A.A. Baraka, 2008. Production of soft cheese using buffalo's milk fortified hull-less barley. Egypt. J. Applied Sci., 23: 175-184.
Fayed, E.O., I.S. Nagwa, M.A. Zedan and B.A. Abd El-Salam, 2008. Selection of bifidobacterial strains for use as probiotic adjuncts. Egypt. J. Dairy Sci., 36: 163-175.
El-Salam, B.A.A., I.S. Nagwa, E.O. Fayed and M.A. Zedan, 2004. In vitro studies on probiotic criteria of some lactobacilli. Egypt. J. Dairy Sci., 32: 17-30.