Dr. Mohamed Eid Abd Allha Shenana

Professor
Benha University, Egypt

Highest Degree
Ph.D. in Food Sciences from Zagazig University, Zagazig, Egypt

My URL
https://livedna.org/20.1065

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Area of Interest:

Food Science and Technology
Dairy Chemistry
Dairy Products
Biotechnology
Bacteriology

Selected Publications

  1. Elkhtab, E., M. El-Alfy, M. Shenana, A. Mohamed and A.E. Yousef, 2017. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures. J. Dairy Sci., 100: 9508-9520.
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  2. El-Alfy, M.B., M.E. Shenana, D.G. Gemiel and S.M. Abdou, 2017. Evaluation of some processed cheese spreads and sauces available in the Egyptian market. Ann. Agric. Sci., 55: 321-332.

  3. Shenana, M.E., M.B. El-Alfy, M.A. Sania and D.G. Gemiel, 2014. Composition and properties of some market dried infant formulas in comparison with human, cows and buffaloes milks. Egypt. J. Dairy Sci., 42: 23-36.

  4. Mansour, N.M., H. Heine, S.M. Abdou, M.E. Shenana, M.K. Zakaria and A. El‐Diwany, 2014. Isolation of Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512 as novel probiotics with immunomodulatory properties. Microbiol. Immunol., 58: 559-569.
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  5. Abdou, S.M., M.B. El-Alfy, M.E. Shenana and D.G. Gemiel, 2014. New infant formulas from cows' milk supplemented with modified whey. Egypt. J. Dairy Sci., 42: 105-118.

  6. El-Nagar, G.F., M.B. El-Alfy, M.E. Shenana, K.A. Soryal and S.M. El-Shafei, 2013. Utilization of goat’s milk in making functional low- and full-fat yoghurt. Bull. NRC., 38: 131-148.

  7. El-Alfy, M.B., M.E. Shenana, G.F. El-Nagar and A.A. Atallah, 2012. Growth and survival of some probiotic bacteria to the manufacturing conditions of yoghurt and RAS cheese. Egypt. J. Dairy Sci., 40: 123-133.

  8. El-Alfy, M.B., M.E. Shenana, A.M. Abd El-Aty and E.S. Elkatab, 2011. Antibacterial activity of some natural preservative materials and their effects on charactristics of yoghurt. Egypt. J. Applied, 25: 343-360.

  9. Ismael, E.E., M.B. El-Alfy, M.E. Shenana, W.A. Gafour and A.M. Roshdy, 2010. Non-traditional white soft cheese from fresh milk with added skim milk powder and different vegetable oils. Egypt. J. Applied Sci., 25: 354-367.

  10. El-Alfy, M.B., M.E. Shenana, E.E. Ismael, W.A. Gafour and A.M. Roshdy, 2010. Improvement of non-traditional white soft cheese made from fresh milk fortified with adding skim milk powder and vegetable oils using different ratios of starter culture. Egypt. J. Applied Sci., 25: 495-518.

  11. Bahnasawy, A.H. and M.E. Shenana, 2010. Flux behavior and energy consumption of Ultrafiltration (UF) process of milk. Aust. J. Agric. Eng., 1: 54-65.
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  12. Bahnasawy, A.H. and M.E. Shenana, 2009. Theoretical and experimental studies on Ultrafiltration (UF) process. Proceedings of the 9th International Conference and Exhibition on Food Industries Between Quality and Competitiveness, April 4-7, Egypt, pp: 1-25.

  13. Shenana, M.E. and A.H. Bahnasawy, 2008. Properties of UF-feta like cheese as affected by different pressures during concentration of milk. Ann. Agric. Sci., 46: 45-52.

  14. Shenana, M.E., M.A. Sania, H.M. Hassaan, M.B. El-Alfy and W.I. Nasr, 2007. Utilization of uf- and ro-retentates in ice cream making. Egypt. J. Dairy Sci., 35: 243-251.
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  15. Shenana, M.E., G.F. El-Nagar, S. El-Shibiny and S.M. Abdou, 2007. Preparation and use of whey protein/carrageenan particulate in low-fat yoghurt. Egypt. J. Dairy Sci., 35: 185-193.

  16. Iraqi, M.M., M.E. Shenana and M. Baselga, 2007. Some factors affecting production and milk composition characters in a crossbreeding experiment involving gabali and V-line rabbits in Egypt. World Rabbit Sci., 15: 151-160.
    Direct Link  |  

  17. El-Shibiny, S., M.E. Shenana, G.F. El-Nagar and S.M. Abdou, 2007. Preparation and properties of low fat processed cheese spreads. Int. J. Dairy. Sci., 2: 13-22.
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  18. El-Shibiny, S., M.E. Shenana, G.F. El-Nagar and S.M. Abdou, 2007. Effect of fat content, fat replacers and emulsifying salts on half- and low-fat processed cheese spreads. J. Saudi Soc. Food Nutr., 2: 53-69.
    Direct Link  |  

  19. Shenana, M.E., M.E. Hafez, H.F. Attia, W.A. Gafour and M. Omnia, 2006. Effects of probiotic kumbo-yoghurt on cholesterenmia and histological changes in cholesterol-fed rats. J. Biol. Chem. Environ. Sci., 1: 807-823.

  20. Bahnasawy, A.H. and M.E. Shenana, 2004. A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk). J. Food Eng., 61: 309-319.
    CrossRef  |  

  21. Sania, M.A., M.E. Shenana, S.G. Osman and A.M. Sadek, 2003. Production of low-fat halloumi cheese. Egypt. J. Dairy Sci., 31: 101-110.

  22. Shenana, M.E., 2002. Microstructure of full- and low-fat halloumi cheese. Ann. Agric. Sci., 40: 359-368.

  23. Sania, M.A., M.E. Shenana, S.G. Osman and A.M. Sadek, 2002. Production of halloumi cheese from different types of milk. Egypt. J. Dairy Sci., 30: 231-272.

  24. Osman, S.G., M.A. Sania, M.E. Shenana and A.M. Sadek, 2002. Evaluation of halloumi cheese available in the Egyptian markets. Proceeding sof the 4th International Conference for Food Industries Quality Control, June 11-13, Alexandrea, Egypt. pp: 637-647.

  25. Bahnasawy, A.H. and M.E. Shenana, 2002. Energy consumption in manufacture of some dairy products on a small scale. Proceedings of the 3rd Scientific Conference of Agriculture Sciences, October 2002, Assiut, Egypt, pp: 309-321.

  26. Shenana, M.E., A.H. Bahnasawy and A.I. El-Desouky, 2001. Production of new fermented dairy cereal products (Kishk) with different drying methods. Ann. Agric. Sci., 39: 2269-2280.

  27. El-Abassy, M.M.Z. and M.E. Shenana, 2001. Quality of UF-feta like cheese as affected by adding culture of Propinibacterium freudenrechii sub spp. shermani and Lactobacillus rhamnous LC705 or potassium sorbet. Ann. Agric. Sci., 39: 395-406.

  28. Tamime, A.Y., D.D. Muir, M.E. Shenana, M. Kalab and A.H. Dawood, 1999. Processed cheese analogues incorporating fat-substitute 2. Rheoloy, sensory preception of texture and microstructure. Lebensmittel-Wissenschaft und-Technologie, 32: 50-59.
    CrossRef  |  

  29. Tamime, A.Y., D.D. Muir, M.E. Shenana and A.M. Dawood, 1999. Processed cheese analogues incorporating fat-substitutes 1. Composition, microbiological and falvour changes during storage at 5°C. Lebensm-Wissu. Technol., 32: 41-49.
    CrossRef  |  

  30. Muir, D.D., S.A.R. Williams, A.Y. Tamime and M.E. Shenana, 1998. Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads. Int. J. Food Sci. Technol., 32: 279-287.
    CrossRef  |  Direct Link  |  

  31. El-Nagar, G.F. and M.E. Shenana, 1998. Production and acceptability of bio-yogurt. Proceedings of the 5th Egyptian Conference on Dairy Science and Technology, Oct. 19-21, Ismalia, Egypt, pp: 227-240.

  32. Abd El-Aty, M.A., G.F. El-Nagar and M.E. Shenana, 1998. Utilization of some vegetable oils in yoghurt manufacture. Ann. Agric. Sci., 36: 2405-2415.

  33. Abd El-Hady, S.M., A.H. Dawood, E.A. Montasser and M.E. Shenana, 1992. Evaluation of whey Samna. Proceedings of the 5th Egyptian Conference on Dairy Science and Technology, Oct. 19-21, Ismalia, Egypt, pp: 104-113.
Member since June, 2010