Dr. Gamal Mohamed Shehata Mohamed
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Dr. Gamal Mohamed Shehata Mohamed

Researcher
City of Scientific Research and Technological Applications, Egypt

Highest Degree
Ph.D. in Food Sciences from Alexandria University, Alexandria, Egypt

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Area of Interest:

Food Science and Technology
100%
Lactic Acid Bacteria
62%
Food Microbiology
90%
Functional Food
75%
Probiotics
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
35
Abstracts
5

Selected Publications

  1. Darwish, A., A. Abd El-Wahed, M. Shehata, H. El-Seedi, S. Masry, S. Khalifa, H. Mahfouz and S. El-Sohaimy, 2023. Chemical profiling and nutritional evaluation of bee pollen, bee bread, and royal jelly and their role in functional fermented dairy products. Molecules. Vol. 28. 10.3390/molecules28010227.
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  2. El-Aziz, N.M.A., M.G. Shehata, T. Alsulami, A.N. Badr, M.R. Elbakatoshy, H.S. Ali and S.A. El-Sohaimy, 2022. Characterization of orange peel extract and Its potential protective effect against aluminum chloride-Induced Alzheimer’s disease. Pharmaceuticals, Vol. 16. 10.3390/ph16010012.
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  3. El-Aziz, N.M.A., I. Khalifa, A.M.G. Darwish, A.N. Badr, H. Aljumayi, E.S. Hafez and M.G. Shehata, 2022. Docking analysis of some bioactive compounds from traditional plants against SARS-CoV-2 target proteins. Molecules, Vol. 27. 10.3390/molecules27092662.
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  4. Ali, H.S., A.N. Badr, T. Alsulami, M.G. Shehata and M.M. Youssef, 2022. Quality attributes of sesame butter (Tahini) fortified with lyophilized powder of edible mushroom (Agaricus blazei). Foods, Vol. 11. 10.3390/foods11223691.
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  5. El Sohaimy, S.A., S.E. Mohamed, M.G. Shehata, T. Mehany and M.A. Zaitoun, 2018. Compositional analysis and functional characteristics of quinoa flour. Annu. Res. Rev. Biol., 22: 1-11.
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  6. Shehata, M.G., A.N. Badr, A.G. Abdel-Razek, M.M. Hassanein and H.A. Amra, 2017. Oil-bioactive films as an antifungal application to save post-harvest food crops. Annu. Res. Rev. Biol., 16: 1-16.
    Direct Link  |  
  7. Badr, A.N., N. Fatma, M.G. Shehata and H.A. Amra, 2017. Anti-mycotic and anti-mycotoxigenic properties of Egyptian dill. J. Applied Sci., 17: 184-195.
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  8. Badr, A.N., M.G. Shehata and A.G. Abdel-Razek, 2017. Antioxidant activities and potential impacts to reduce aflatoxins utilizing jojoba and jatropha oils and extracts. Int. J. Pharmacol., 13: 1103-1114.
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  9. Abdel-Razek, A.G., A.N. Badr and G.S. Mohamed, 2017. Characterization of olive oil By-products: antioxidant activity, its ability to reduce aflatoxigenic fungi hazard and its aflatoxins. Annu. Res. Rev. Biol., 14: 1-14.
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  10. Shehata, M.G., S.A. El Sohaimy, M.A. El-Sahn and M.M. Youssef, 2016. Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity. Ann. Agric. Sci., 61: 65-75.
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  11. Sabry, B.A., A.S. Hathout, A. Nooh, S.E. Aly and M.G. Shehata, 2016. The prevalence of aflatoxin and Aspergillus parasiticus in Egyptian sesame seeds. Int. J. ChemTech Res., 9: 308-319.
    Direct Link  |  
  12. El Sohaimy, S.A., S.H.D. Masry, G.S. Mohamed and R. Rashad, 2015. Evaluation of functional properties of local and imported honey in Egypt. Am. Eurasian J. Agric. Environ. Sci., 15: 1147-1154.
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  13. El Sohaimy, S.A., S.H.D. Masry and M.G. Shehata, 2015. Physicochemical characteristics of honey from different origins. Ann. Agric. Sci., 60: 279-287.
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  14. Deraz, S.F., M.G. Shehata and A.A. Khalil, 2015. Significant industrial properties of enteriococus faecium SFD as a probiotic and bacteriocin-producing strain. Life Sci. J., 12: 82-91.
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  15. Deraz, S.F., M.G. Shehata, A.A. El-Banna, A.A. Khalil and M.A. El-Sahn, 2013. A complementary in vitro study of bacteriocinogenic activity and probiotic characteristics of newly isolated enterococcus faecium SFD. J. Pure Applied Microbiol., 7: 2673-2689.
  16. Khalil, A.A., M.G. Shehata, A.A. El-Banna, F. Sahar and A. Malak, 2012. Probiotic potential of Lactobacillus plantarum isolated from zabady. Alexanderia J. Food Sci. Technol., 9: 17-31.
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  17. El-Banna, A.A., M.A. El-Sahn and M.G. Shehata, 2011. Yeasts producing killer toxins: An overview. Alexanderia J. Food Sci. Technol., 8: 41-53.