Area of Interest:

Food Science and Technology

100%

Dairy Microbiology

62%

Bacteriology

90%

Prebiotics and Probiotics

75%

Milk Technology

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
21

Abstracts
0

Selected Publications

Alshafei, M.M., A.M. Mabrouk, E.M. Hanafi, M.M. Ramadan, R.M.S. Korany, S.S. Kassem and D.M. Mohammed 2023. Prophylactic supplementation of microencapsulated Boswellia serrata and probiotic bacteria in metabolic syndrome rats. Food Biosci., Vol. 51. 10.1016/j.fbio.2022.102325.
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Zahran, H., A.M.M. Mabrouk and H.H. Salama, 2022. Evaluation of yoghurt fortified with encapsulated echium oil rich in stearidonic acid as a low-fat dairy food. Egypt. J. Chem., 65: 29-41.
CrossRef | Direct Link |
Mabrouk, A.M., H.H. Salama, H.S.E. Sayed and S.M.E. Sayed, 2021. Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria. J. Food Process. Preserv., Vol. 45. 10.1111/jfpp.15612.
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Mabrouk, A.M., A.R. Abd-Elgawad and H.S.A. El-Montaleb, 2021. Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream. Br. Food J., 10.1108/BFJ-06-2021-0629.
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Hamdy, S.M., H.S. Abdelmontaleb, A.M. Mabrouk and K.A. Abbas, 2021. Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage. J. Food Process. Preserv., Vol. 45. 10.1111/jfpp.15643.
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El-Sayed, H.S., S.M. El-Sayed, A.M.M. Mabrouk, G.A. Nawwar and A.M. Youssef, 2021. Development of eco-friendly probiotic edible coatings based on chitosan, alginate and carboxymethyl cellulose for improving the shelf life of UF soft cheese. J. Polym. Environ., 29: 1941-1953.
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