1. El-Sayed, H., M. Elaaser, K. El-Shafei, A. Mabrouk and J. Kassem et al., 2022. A comprehensive study of carbonated probiotic UF-labneh cheese as a novel product. Egypt. J. Food Sci., 50: 127-143.
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2. El-Aziz, M.A., J. Kassem, F. Aasem and H. Abbas, 2022. Physicochemical properties and health benefits of camel milk and its applications in dairy products. Egypt. J. Chem., 65: 101-118.
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3. Abbas, H., L.B. Abd El -Hamid, J.M. Kasse and M.I. Salama, 2021. Vital lipids contents in buffalo butter oil and its fractions prepared by dry fractionation. Egypt. J. Chem., 64: 949-956.
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4. El-Shafei, K., F.M.F. Elshaghabee, H.S. El-Sayed and J.M. Kassem, 2018. Assessment the viability properties of Lactobacillus casei strain using labneh as a carrier. Acta Sci. Pol. Technol. Aliment., 17: 267-276.
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5. Abbas, H.M., J.M. Kassem, S.H.S. Mohamed and W.M. Zaky, 2018. Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil. Acta Sci. Polonorum Technol. Aliment., 17: 305-312.
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6. El-Sayed, H.S., J.M. Kassem, K. El-Shafei, F.M. Assem and O.M. Sharaf, 2017. Comparative evaluation of the microencapsulation methods efficiency to protect probiotic strains in simulated gastric conditions. Int. J. Biol. Pharm. Allied Sci., 6: 521-545.
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7. Mohamed, A.G., M.H.M. Abbas, M.J. Kassem, M.A. Hala and M.B. Salwa, 2016. Effect of emulsifying salt type on physiochemical properties of processed cheese as well as genetic and biochemical changes in male mice. Int. J. Dairy Sci., 11: 1-10.
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8. Mohamed, A.G., H.M. Abbas, J.M. Kassem, W.A. Gafour and A.G. Attalah, 2016. Impact of myrrh essential oil as a highly effective antimicrobial agent in processed cheese spreads. Int. J. Dairy Sci., 11: 41-51.
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9. El-Kholy, W., A.B. Abd El-Khalek, S.H.S. Mohamed, M.T. Fouad and J.M. Kassem, 2016. Tallaga cheese as a new functional dairy product. Am. J. Food Technol., 11: 182-192.
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10. Sharaf, O.M., K. El-Shafei, G.A. Ibrahim, H.S. El-Sayed and M.M. Kassem et al., 2015. Preparation, properties and evaluation of folate and riboflavin enriched six functional cereal-fermented milk beverages using encapsulated Lactobacillus plantarum or Streptococcus thermophiles. Res. J. Pharm. Biol. Chem. Sci., 6: 1724-1735.
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11. Kassem, J.M., 2015. Future challenges of whey proteins. Int. J. Dairy Sci., 10: 139-159.
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12. Hassan, F.A.M., H.M. Abbas, J.M. Kassem, N.M. Rasmy, M.H. El Kalyoubi and M.F. Al-Okaby, 2015. Utilization of high quality extracted olive oil in manufacture of modified butter blends. Am. J. Food Technol. .
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13. Abbas, H.M., F.A.M. Hassan, J.M. Kassem, N.M. Rasmy, M.H. El-Kaluobi and M.F. El-Okaby, 2015. Preparation of cheese yoghurt using extracted high virgin olive oil. Int. J. Dairy Sci., 10: 288-296.
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14. Seleet, F.L., J.M. Kassem, H.M. Bayomim, N.S. Abd-Rabou and N.S. Ahmed, 2014. Production of functional spreadable processed cheese analogue supplemented with chickpea. Int. J. Dairy Sci., 9: 1-14.
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15. Abbas, H.M., N.M. Shahein, N.S. Abd Rabou, J.M. Kassem and Y.B. Youssef, 2014. Conjugated linoleic acid: Biosynthesis, benefits for human health and its contents in milk and milk products. Life Sci. J., 11: 215-227.
16. Zaky, W.M., J.M. Kassem, H.M. Abbas and S.H.S. Mohamed, 2013. Evaluation of salt-free labneh quality prepared using dill and caraway essential oils. Life Sci. J., 10: 3379-3386.
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17. Mohamed, S.H.S., W.M. Zaky, J.M. Kassem, H.M. Abbas, M.M.E. Salem and H.A.H. Said-Al Ahl, 2013. Impact of antimicrobial properties of some essential oils on cheese yoghurt quality. World Applied Sci. J., 27: 497-507.
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18. Foda, M.I., W.K. Bahgaat, J.M. Kassem and S.E. Aly, 2013. Fourier transform infrared (FTIR) spectra in relation to the composition of white soft cheese. World Appl. Sci. J., 26: 289-295.
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19. Ali, A.O., M.A. El-Aziz, J.M. Kassem and Z.M.A. El-Ghany, 2013. Effect of substitution of wheat flour with taro flour on some properties of weaning food formula. J. Applied Sci. Res., 9: 3985-3991.
20. Abbas, H.M., M.S. Foda, J.M. Kassem, H.M. Bayomi and M.E. Moharam, 2013. Production of white soft cheese using fungal coagulant produced by solid state fermentation technique. World Applied Sci. J., 25: 939-944.
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21. Mohamed, A.G., H.M. Abbas, H.M. Bayoumi, J.M. Kassem and A.K. Enab, 2011. Processed cheese spreads fortified with oat. J. Am. Sci., 7: 631-637.
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22. Nawar, G.A.M., F.A.M. Hassn, K.E. Ali, J.M. Kassem and S.H.S. Mohamed, 2010. Utilization of microcristallin cellulose prepared from rice straw in manufacture of yoghurt. J. Am. Sci., 6: 226-226.
23. Kassem, J.M., A.O. Ali, Z.M.A. El-Ghany and H.M. Bayomi, 2010. Production of healthy bifido flavoured beverages from milk byproducts. Ann. Agric. Sci. (Cairo), 55: 273-281.
24. Taha, S.H., A.A. El-Nimr, S.A. Nada and J.M. Kassem, 2007. Hepatoprotective and antioxidant action of whey protein and its fractions in rats after acute CCl4 exposure. J. Agric. Sci. Mansoura Univ., 32: 533-541.
25. Girgis, E.S., A.A. El-Nimer, A.M. Abd El-Fattah and J.M. Kassem, 2000. Biomass production and reduction of pollution from whey. 2- Use of lactic acid bacteria in a trail to produce Baker's yeast from whey. J. Agric. Sci. Mansoura Univ., 25: 2787-2787.
26. Girgis, E.S., A.A. El-Nimer, A.M. Abd El-Fattah and J.M. Kassem, 2000. Biomass production and reduction of pollution from whey. 1- Use of lactic acid bacteria for improving biomass production by Kluyveromyces marxianus var. lactis. J. Agric. Sci. Mansoura Univ., 25: 2767-2767.