1. Hamad, M.N.F., E.M. Taha and W.M. Mohamed, 2017. Effect of fortification palm oil with some spices on physic-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese. Indian J. Dairy Sci., 70: 23-31.
2. Hamad, M.N.F., M.M. Ismail, S.M.L. El-Kadi and M.S. Zidan, 2016. Chemical composition, microbial properties and sensory evaluation of bio-yoghurt made from admixture of cow and coconut milk and honey. Int. J. Sci. Res. Sci. Technol., 2: 246-260.
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3. Hamad, M.N.F., M.M. Ismail, S.M.L. El-Kadi and M.E.A. Shalaby, 2016. Chemical composition, sensory evaluation, starter activity and rheological properties of cow and coconut milk. J. Food Dairy Sci., 7: 295-298.
4. Hamad, M.N.F., 2016. Chemical, rheological, microbial and microstructural characteristics of jameed made from sheep, goat and cow buttermilk or skim milk. Am. J. Food Sci. Nutr. Res., 3: 46-55.
5. Hamad, M.N., M.M. Ismail and R.K. El-Menawy, 2016. Effect of jameed form on the chemical composition, rheological and microbial properties. J. Food Technol. Res., 3: 72-87.
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6. El-Kadi, S.L., M.M. Ismail, M.F. Hamad and M.S. Zidan, 2016. Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk. EC Microbiol., 5: 109-124.
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7. Hamad, M.N.F., E.M. Taha and W.M. Mohamed, 2015. Effect of fortification palm oil with some Egyptian spices on physic-chemical composition, microbiological analysis, sensory evaluation and economic study of tallaga-like cheese. World J. Dairy Food Sci., 10: 181-192.
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8. Hamad, M.N.F., 2015. Effect of adding glucono-δ-lactone, different of starters, rennet on the chemical composition, yield and economic study of kareish cheese. Int. J. Food Sci. Nutr. Eng., 5: 130-140.
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9. Hamad, M.N.F., 2015. Comparative study between traditional Domiati cheese and recombined feta cheese. Indian J. Dairy Sci., 68: 442-452.
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10. Hamad, M.N.F. and M.M. El-Moghazy, 2015. Influence of sex and calf weight on milk yield and some chemical composition in the Egyptian buffalo's. J. Anim. Vet. Sci., 2: 22-27.
11. Hamad, M.N.F. and M.K. El-Nemr, 2015. Development of guava probiotic dairy beverages: Application of mathematical modelling between consumer acceptance degree and whey ratio. Int. J. Sci. Res. Sci. Technol., 1: 186-193.
12. El-Moghazy, M.M., M.N.F. Hamad and A.A. El-Raghi, 2015. The relation between milk yield and composition of individual buffaloes. Egypt. J. Dairy Sci., 43: 141-145.
13. El-Fadaly, H.A., S.M. El-Kadi, M.N. Hamad and A.A. Habib, 2015. Role of fungal enzymes in the biochemistry of Egyptian ras cheese during ripening period. Open Access Library J., 2: 1819-1832.
14. El-Fadaly, H.A., M.N.F. Hamad, S.M.L. El-Kadi and A.A. Habib, 2015. Effect of clove oil on physicochemical and microbiological characteristics of Egyptian Ras cheese (Romy) during storage. Int. J. Food Sci. Nutr. Eng., 5: 15-23.
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15. El-Fadaly, H., S.M. El-Kadi; M.N.F. Hamad and A. Habib, 2015. Isolation and identification of Egyptian Ras cheese (Romy) contaminating fungi during ripening period. J. Microbiol. Res., 5: 1-10.
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16. Hamad, M.N., M.M. Ismail and M.M.B. Monira, 2014. Effect of fortification with whey protein on the chemical, Microbial and organoleptical properties of Labeneh. J. Food Dairy Sci. Mansoura Univ., 5: 751-762.
17. Ismail, M.M. and M.N. Hamad, 2013. Improvement of white cheese spread properties. 1. Coparative studysition. J. Food Dairy Sci. Mansoura Univ., 4: 223-234.
18. Hamad, M.N.F. and M.M. Ismail, 2013. Improvement of white cheese spread properties. 2. Adding of some flavouring agents. J. Food Dairy Sci. Mansoura Univ., 4: 235-245.
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19. Ismail, M.M. and M.N. Hamad, 2011. Adding essences or vegetable pickles to goats milk to improve the quality of soft cheese made it. J. Food Dairy Sci. Mansoura Univ., 2: 183-190.
20. Hamad, M.N.E., 2011. Effect of starter culture on the quality and yield of karish cheese made from buffalo's milk. Mansoura Univ. J. Food Dairy Sci., 2: 23-32.
21. Hamad, M.N. and M.M. Ismail, 2011. Quality of soft cheese made with goat's milk as affected with the addition of certain essences. J. Food Dairy Sci. Mansoura Univ., 2: 191-199.
22. Hamad, M.N.E. and A.A. Baiomy, 2010. The physical and chemical properties of camel's and sheep's milk in Qena Governorate. J. Food Dairy Sci. Mansoura Univ., 1: 405-412.
23. Hamad, M.N.E. and A.A. Baiomy, 2010. Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate. J. Food Dairy Sci. Mansoura Univ., 1: 397-403.
24. Baiomy, A.A. and M.N.E. Hamad, 2010. Effects of supplementing rations with calcium salts of fatty acids on the production and composition of milk from lactating buffaloes. Egypt. J. Dairy Sci., 38: 115-122.
25. Hamad, M.N.E. and M.M. Ismail, 2009. Effect of moisture content on the quality of process cheese spread. Egypt. J. Dairy Sci., 37: 255-262.
26. Nassib, T.A., M.S. Gomaa and M.N.E. Hamad, 1998. The effect of storage temperature on the properties of processed cheese spread. J. Agric. Sci. Mansoura Univ., 23: 4525-4535.
27. Gomaa, M.S., T.A. Nassib and M.N.E. Hamad, 1998. Properties of processed cheese spread as affected with addition of whey retentate. J. Agric. Sci. Mansoura Univ., 23: 4515-4523.