Biography

Dr. Mohamed Abdel Hamid Rabie is currently working as Associate Professor at Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt. He obtained his Ph.D. in Food Sciences from Same University. His main area of interest related to Food Safety, Food Chemistry, and Food Technology. His area of expertise includes, Food Safety, Food Chemistry, Food Technology, Free Amino Acids and Biogenic Amines in Food, Agricultural and Food Safety Economics, Biochemical Analysis, Food Analysis, Functional Food, Technology of Lipids and their Products, Food & Nutrition, Food Biotechnology, Food Chemistry, Fundamental of Food Science, and Food Safety. He has published 13 articles in journals as well as 5 posters and 2 books contributed as author/co-author.

Area of Interest:

Food Science and Technology

100%

Food Safety

62%

Food Chemistry

90%

Food Technology

75%

Food Analysis

55%

Research Publications in Numbers

Books
2

Chapters
1

Articles
26

Abstracts
2

Selected Publications

Moubasher, S.A., M.A. Rabie, E. El Nemer and G.A. El-Shorbagy, 2107. Effect of chickpea addition on phesicochemical, microbiological and organoleptic properties of chicken burger during frozen storage. Zagazig J. Agric. Res., 30: 1-5.
Rabie, M.A.H., M.G. Moustafa, E.M. Abdel-Wahed, K.B. Al-Harby and K. El-Zahar, 2018. Bacteriocin-like substances produced by specific strains of lactic acid bacteria isolated from milk products. Res. J. Microbiol., 13: 70-83.
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Namir, M., M.A. Rabie, N.A. Rabie and M.F. Ramadan, 2018. Optimizing the addition of functional plant extracts and baking conditions to develop acrylamide-free pita bread. J. Food Protect., 81: 1696-1706.
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El-Sayed, A.A.A., M.A. Rabie, S.M. Abu El-Maaty and S.E.A. El-Nemr, 2018. Fermented tomato juice (Lycopersicon esculentum Mill.) produced via lactic acid bacteria during cold storage. Carpathian J. Food Sci. Technol., 10: 5-18.
El-Shahat, M.S., H.A.I. Siliha, M. Ragab and M.A. Rabie, 2017. Physicochemical characteristics of biscuits fortified with cactus pear peel powder. Zagazig J. Agric. Res., 44: 1-6.
Arulkumar, A., S. Paramasivam, P. Rameshthangam and M.A. Rabie, 2017. Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage. J. Food Sci. Technol., 54: 2503-2511.
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Arulkumar, A., G. Karthik, S. Paramasivam and M.A. Rabie, 2017. Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage. J. Food Measurement Characterization, 11: 281-289.
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Abd-Allah, I.M., M.A. Rabie, A.E.R. Sulieman and D.M.M. Mostfa, 2017. Food processing wastes for their use as natural antioxidants in oils: Natural antioxidants addition in sunflower and soybean oils. Zagazig J. Agric. Res., 40: 1-6.
El-Sayed, A.A.A., M.A. Rabie, S.E.A. El-Nemr and S.M. Abu El-Maaty, 2016. Fermentation of yellow carrot juice (Daucus carota L.) via probiotic lactic acid bacteria during storage. Zagazig J. Food Dairy Res., 43: 1-8.
Rabie, M.A.H., A.A.A. Galeel and F.X. Malcata, 2015. Proteolysis and biogenic amine formation in sterilized edam‐type curd slurry inoculated with probiotic strains. J. Food Proc. Preservation, 39: 2297-2303.
CrossRef |
Rabie, M.A., A.Z. Soliman, Z.S. Diaconeasa and B. Constantin, 2015. Effect of pasteurization and shelf life on the physicochemical properties of physalis (Physalis peruviana L.) juice. J. Food Proc. Preservation, 39: 1051-1060.
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Toliba, A.O., M.A. Rabie and G.M. El-Araby, 2014. Extending the shelf-life of cold stored strawberry by chitosan and carnauba coatings. Zagazig J. Agric. Res., 41: 1067-1076.
Rabie, M.A., C. Peres and F.X. Malcata, 2014. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. Meat Sci., 96: 82-87.
CrossRef | PubMed | Direct Link |
Rabie, M.A., A.O. Toliba, A.R. Sulieman and F.X. Malcata, 2014. Changes in biogenic amine contents throughout storage of canned fish products. Pak. J. Food Sci., 24: 137-150.
Rabie, M.A. and A.O. Toliba, 2013. Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage. J. Food Sci. Technol., 50: 1165-1171.
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Rabie, M.A., S. Elsaidy, A.A. El-Badawy, H. Siliha and F.X. Malcata, 2011. Biogenic amine contents in selected egyptian fermented foods as determined by ion-exchange chromatography. J. Food Prot., 74: 681-685.
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Rabie, M.A., H. Siliha, S. El-Saidy, A.A. El-Badawy and F.X. Malcata, 2011. Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria. Food Chem., 129: 1778-1782.
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Rabie, M.A., H. Siliha, Soheir El-Saidy, A.A. El-Badawy and F.X. Malcata, 2010. Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage. Innovative Food Sci. Emerg. Technol., 11: 661-665.
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Rabie, M., L. Simon-Sarkadi, H. Siliha, S. El-Seedy and A.A. El-Badawy, 2009. Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chem., 115: 635-638.
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Rabie, M., L.S. Sarkadi and A. Barath, 2007. Reduction of biogenic amines in sauerkraut using selected lactic acid bacterial strains. Proceedings of Food Quality, an Issue of Molecule Based Science. Euro. Food Chem. XIV, August 29-31, 2007, Paris, France, pp: 358-361.
Constantin, B., F. Dulf, L. Simon Sarkadi, M. Rabie and S.Z. Toth, 2007. Comparative analysis of biogenic amines and free amino acids in Romanian cheeses. Proceedings of the 5th Conference on Isotopic and Molecular Processes, PIM-2007, Sept. 20-22, Cluj-Napoca, Romania, pp: 173-180.
Rabie, M.A., S.S. Bassuni, H.I. Siliha and S.M.A. El-Maaty, 2003. Effect of concentration by Serum-pulp method on valencia orange juice properties and its volatile flavor compounds. Zagazig J. Agric. Res., 30: 909-929.