Dr. Asmahan Azhari Ali Mohammed
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Dr. Asmahan Azhari Ali Mohammed

Assistant Professor
National Food Technology Research Centre, Botswana

Highest Degree
Ph.D. in Biotechnology from University of Khartoum, Sudan

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Area of Interest:

Food Science and Technology
100%
Food Microbiology
62%
Quality Analysis
90%
Food Nutrition
75%
Food Safety
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
12
Abstracts
0

Selected Publications

  1. Mohammed, A.A.A., 2021. Nutritional evaluation and microbiological analysis of white cheese (Gibna Mudaffara) produced in North Kordofan state, Sudan. Pak. J. Nutr., 20: 96-100.
    CrossRef  |  Direct Link  |  
  2. Mohammed, A.A.A., 2021. Assessment of lactic acid bacteria isolated from white cheese (Gibna Bayda) Produced in El Dueim city, White Nile state-Sudan. Pak. J. Nutr., 20: 77-82.
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  3. Aljak, S.A., A.A. Ali and W.S. Abdelgadir, 2015. Effect of addition of different cereal flours to sorghum flour on dough fermentation pattern and quality parameters of Kisra. Int. J. Life Sci. Eng., 1: 127-131.
  4. Ismail, A.A., M.O. Abdelgadir and A.A. Ali, 2011. Microbial evaluation of whey-based mango beverage. Adv. J. Food Sci. Technol., 3: 250-253.
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  5. Ali, A.A., 2011. Isolation and identification of lactic acid bacteria isolated from traditional drinking yoghurt in Khartoum State, Sudan. Curr. Res. Bacteriol., 4: 16-22.
    CrossRef  |  Direct Link  |  
  6. Ali, A.A., 2011. Isolation and identification of lactic acid bacteria from raw cow milk in Khartoum state, Sudan. Int. J. Dairy Sci., 6: 66-71.
    CrossRef  |  Direct Link  |  
  7. Ali, A.A. and W.S. Abdelgadir, 2011. Incidence of Escherichia coli in raw cow's milk in khartoum state. British J. Dairy Sci., 2: 23-26.
  8. Ali, A.A., N.B. Irshad, S.A. Razaz and A.A. Manahil, 2010. Microbiological safety of raw milk in khartoum state, sudan: 1- khartoum and omdurman cities. Pak. J. Nutr., 9: 426-429.
  9. Ali, A.A., 2010. Microbiological safety of raw milk in khartoum state, sudan: 2-khartoum north city. Pak. J. Nutr., 9: 651-653.
  10. Ali, A.A., 2010. Beneficial role of lactic acid bacteria in food preservation and human health-a review. Res. J. Microbiol., 5: 1213-1221.
  11. Ali, A.A. and M.M. Mustafa, 2009. Use of starter cultures of lactic acid bacteria and yeasts in preparation of kisra, a sudanese fermented food. Pak. J. Nutr., 8: 1349-1353.
  12. Ali, A.A. and M.M. Mustafa, 2009. Isolation, characterization and identification of lactic acid bacteria from fermented sorghum dough used in sudanese kisra preparation. Pak. J. Nutr., 8: 1814-1818.