Dr. Ibrahim Abd Al Baki Abou Ayana
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Dr. Ibrahim Abd Al Baki Abou Ayana

Agricultural Research Center, Egypt

Highest Degree
Ph.D. in Dairy Microbiology from Mansoura University, Egypt

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Area of Interest:

Food Science and Technology
Food Technology
Dairy Microbiology
Dairy Cattle Nutrition

Research Publications in Numbers


Selected Publications

  1. Ayana, I.A.A.A. and A.M. El Deeb, 2016. Quality enhancement of edam-like cheese made from goat’s milk. Am. J. Food Technol., 11: 44-53.
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  2. Abou Ayana, I.A.A., A.M. El Deeb and A.A. Ibrahim, 2016. Using of dairy propionibacteria as Bio-Preservative in kareish cheese. Int. J. Dairy Sci., 11: 114-123.
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  3. Abou Ayana I.A.A and W.I.A. Saber, 2016. Optimization of milk type and physical factors for reduction of alcohol content in kefir. J. Food Dairy Sci., 7: 161-166.
  4. Ayad, K.M.K., I.A.A. Abou Ayana and M. Kholan, 2015. Impact of using microbial feed additives (probiotics) in ruminants rations on digestibility, rumen fermentation, milk production and properties of domiati cheese. J. Food Dairy Sci., 6: 214-222.
  5. Abou Ayana, I.A.A., A.E. Ibrahim and W.I.A. Saber, 2015. Statistical optimization of milk clotting enzyme biosynthesis by mucor mucedo Kp736529 and its further application in cheese production. Int. J. Dairy Sci., 10: 61-76.
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  6. Abou Ayana, I.A.A. and H.M. El-Shabrawy, 2015. Improvement of milk composition and properties of labneh using oil seeds as supplement for lactating zaraibi goat rations. Curr. Res. Dairy Sci., 7: 1-17.
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  7. Abou Ayana, I.A.A. and A.E. Ibrahim, 2015. Attributes of low-fat yogurt and kareish cheese made using exopolysaccharides producing lactic acid bacteria. Am. J. Food Technol., 10: 48-57.
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  8. Abou Ayana, I.A.A., A.A.G. El-Deen, K.M.K. Ayyad and M.A. El-Metwally, 2014. Influence of some abiotic anti-fungi and Saccharomyces cerevisiae on aflatoxin B1 and isolated fungi from some cheese types. Int. J. Dairy Sci., 9: 32-44.
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  9. Abou Ayana, I.A.A., A.A. Gamal eldeen and K.M. Ayaad, 2012. Influence of some additives on the probiotics of flavored with fruit probiotic fermented milk. J. Food Dairy Sci., 3: 623-635.
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  10. Abou Ayana, I.A.A., A.A. Gamal El-Deen and M.A. El-Metwally, 2011. Behavior of certain lactic acid bacteria in the presence of pesticides residues. Int. J. Dairy Sci., 6: 44-57.
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  11. Abou Ayana, I.A.A. and A.A. Gamal El Deen, 2011. Improvement of the properties of goat's milk labneh using some aromatic and vegetable oils. Int. J. Dairy Sci., 6: 112-123.
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  12. Abou Ayana, I.A.A., A.E. Gamal El-Deen, S.F. Mahmoud and M. Elmowafy, 2010. Dried potato powder as substitutes in processed cheese making. J. Food Dairy Sci., 1: 45-53.
  13. Abou Ayana, I.A.A., A.A. Gamal El-Deen and K.M.K. Ayad, 2010. Utilization of permeate to make probiotic mango - permeate beverage. Egypt. J. Appl. Sci., 25: 570-582.
  14. Abou Ayana, I.A.A and A.A. Gamal El-Deen, 2010. Incidence of pathogenic aeromonas spp. in milk and certain dairy products in dakahlia governorate. J. Food and Dairy Sci., 1: 641-652.
  15. Abou Ayana, I.A.A and A.A. Gamal El-Deen, 2010. Improvement of heat stability of buffalo`s, cow`s, ewe`s and goat`s milk. Egypt. J. Appl. Sci., 25: 391-398.
  16. Abou Ayana I.A.A., Gamal A.A. El-Deen and S.F. Mahmoud, 2009. Factors affecting the antibacterial activity of probiotic bacteria against certain pathogens. J. Agric. Sci. Mansoura Univ., 34: 11089-11100.