Dr. Hassan Ahmed Barakat Mohamed

Associate Professor
Qassim University, Saudi Arabia

Highest Degree
Ph.D. in Food Science and Technology from Technical University of Berlin, Germany

My URL
https://livedna.org/20.14365

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Area of Interest:

Food Science and Technology
Food Science
Biotechnology
Food Nutrition
Food Chemistry

Selected Publications

  1. Barakat, H., I. Khalifa, G.A. Ghazal, A. Shams and P.N. Denev, 2017. Chemical composition and nutritional value of seeds from new quinoa accessions, cultivated in Egypt. Bulg. Chem. Commun., 49: 231-238.
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  2. Barakat, H., A. Al-Furaydi, A. Al-Harbi, A. Al-Shedookhi, 2017. Nutritional, chemical and organoleptical characteristics of low-calorie fruit nectars incorporating stevioside as a natural sweetener. Food Nutr. Sci., 8: 126-140.
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  3. Barakat, H. and M.F. Hassan, 2017. Chemical, nutritional, rheological and organoleptical characterizations of stirred pumpkin-yoghurt. Food Nutr. Sci., 8: 746-759.
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  4. Atallah, A.A. and H. Barakat, 2017. Preparation of non-dairy soft ice milk with soy milk. Adv. Dairy Res., Vol. 5. 10.4172/2329-888X.1000172.
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  5. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating. Inf. Process. Agric., 10.1016/j.inpa.2016.11.001.
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  6. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Optimizing bioactive substances extraction procedures from guava, olive and potato processing wastes and evaluating their antioxidant capacity. J. Food Chem. Nanotechnol., 2: 170-177.
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  7. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Influencing of guava processing residues incorporation on cupcake characterization. J. Nutr. Food Sci., 10.4172/2155-9600.1000513.
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  8. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Improving the shelf- life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating. Food Packag. Shelf Life, 9: 10-19.
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  9. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes. Food Biosci., 13: 69-75.
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  10. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Effect of chitosan-olive oil processing residues coatings on keeping quality of cold-storage Strawberry (fragaria ananassa. Var. Festival). J. Food Qual., 39: 504-515.
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  11. Barakat, H. and I.G. Ghazal, 2016. Antifungal and antioxidant activities of Rosemary (Rosmarinus officinalis L.) essential oil. J. Food Dairy Sci. Mansoura Univ., 7: 273-282.

  12. Barakat, H. and G.A. Ghazal, 2016. Physicochemical properties of Moringa oleifera seeds and their edible oil cultivated at different regions in Egypt. Food Nutr. Sci., 7: 472-484.
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  13. Barakat, H., V. Reim and S. Rohn, 2015. Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques. Food Res. Int., 76: 142-149.
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  14. Abolila, R.M., H. Barakat, H.A. El-Tanahy and H.A. El-Mansy, 2015. Chemical, nutritional and organoleptical characteristics of orange-based formulated low-calorie jams. Food Nutr. Sci., 6: 1229-1244.
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  15. Khalifa, I., H. Barakat, H.A. El-Mansy and A.S. Soliman, 2014. Physico-chemical, organolyptic and microbiological characteristics of substituted cupcake by potato processing residues. Food Nutr. Sci., 10.4236/fns.2015.61010.
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  16. Barakat, H., H.A.S. El-Garhy and M.M.A. Moustafa, 2014. Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes. Applied Microbiol. Biotechnol., 98: 9805-9816.
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  17. Barakat, H., 2014. Fate of nutritional and bioactive compounds of innovative chickpeas-based vegan diets incorporating different vegetables. J. Nutr. Food Sci., 10.4172/2155-9600.1000302.
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  18. Barakat, H., 2014. Effect of frying-cooking on nutritional and bioactive compounds of innovative ovo-vegetarian diets. Food Nutr. Sci., 5: 1577-1590.
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  19. Barakat, H., 2014. Composition, antioxidant, antibacterial activity and mode of action of clove (Syzygium aromaticum L.) buds essential oil. Br. J. Appl. Sci. Technol., 4: 1934-1951.
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  20. Barakat, H., 2014. Bio-control of Alternaria alternata during banana storage by purified AFP using isoelectric focusing technique. Food Nutr. Sci., 5: 1482-1495.

  21. Barakat, H and S. Rohn, 2014. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars. J. Funct. Foods, 11: 407-416.
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  22. Barakat, H., 2013. Characterization and evaluation of kohlrabi (Brassica oleracea L. gongylodes) and kohlrabi-based ovo-vegetarian diets as new food recipes. J. Food Sci. Technol., 41: 35-60.

  23. Barakat, H., A. Spielvogel, M. Hassan, A. El-Desouky and H. El-Mansy et al., 2010. The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley. Appl. Microbiol. Biotechnol., 87: 617-624.
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Member since December, 2017