Dr. Marwa Hanafy Mahmod

Research Scientist
National Research Center, Egypt

Highest Degree
Ph.D. in Food Technology from National Research Center, Dokki, Cairo, Egypt

My URL
https://livedna.org/20.15503

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Biography

Dr.Marwa Hanafy is a doctor of Food Science working at National Research Center, she has participated in 6 national projects in the field of bioactive compounds and 11 publication in the same field.

Area of Interest:

Food Science and Technology
Bioactive Compounds
Meat Products
Antimicrobial
Antioxidants

Selected Publications

  1. Gohari, S.T., M.H. Mahmoud and S.M. Mahdy, 2021. Antioxidant and anti-ulcer activities of fermented soybean (Natto) and Moringa oleifera leaves in male albino rats. Egypt. J. Nutr., 36: 129-189.
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  2. Mahmoud, M.H., F.M. Mehaya and F.M. Abu-Salem, 2020. Encapsulation of pomegranate seed oil using W/O/W nano-emulsion technique followed by spray drying and its application in jelly form. J. Microbiol. Biotechnol. Food Sci., 10: 449-453.
    CrossRef  |  Direct Link  |  

  3. Abou-Arab, A.A., M.H. Mahmoud, D.M.M. Ahmed and F. M. Abu-Salem, 2019. Comparative study between chemical, physical and enzymatic methods for Jatropha curcas kernel meal phorbol ester detoxification. Heliyon, Vol. 5. 10.1016/j.heliyon.2019.e01689.
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  4. Aboelsoued, D., F.A.M. Abo-Aziza, M.H. Mahmoud, K.N. Abdel Megeed, N.M.T. Abu El Ezz and F.M. Abu-Salem, 2019. Anticryptosporidial effect of pomegranate peels water extract in experimentally infected mice with special reference to some biochemical parameters and antioxidant activity. J. Parasitic Dis., 10.1007/s12639-018-01078-z.
    CrossRef  |  Direct Link  |  

  5. Mahmoud, M.H., H.M. Wahba, M.H. Mahmoud and F.M. Abu-Salem, 2018. Antagonizing the hazardous impact of increased oxidative stress in Wistar rats by biscuits with dried orange peel. J. Biol. Sci., 18: 21-31.
    CrossRef  |  Direct Link  |  

  6. Mahmoud, M.H., H.M.A. Wahba, M.H. Mahmoud and I.H. Badawy, 2017. Newly formulated antioxidant rich dietary supplement in jelly form for alleviation of liver diseases in rats. J. Biol. Sci., 17: 334-346.
    CrossRef  |  Direct Link  |  

  7. Mahmoud, M.H., F.L. Seleet and M.I. Foda, 2017. Effect of different concentration techniques on some properties of fresh and stored pomegranate juice. Asian J. Scient. Res., 10: 290-298.
    CrossRef  |  Direct Link  |  

  8. Mahmoud, M.H., A.A. Abou-Arab and F.M. Abu-Salem, 2017. Quality characteristics of beef burger as influenced by different levels of orange peel powder. Am. J. Food Technol., 12: 262-270.
    CrossRef  |  Direct Link  |  

  9. Mahmoud, M.H., A.A. Abou-Arab and F.M. Abu-Salem, 2017. Preparation of orange peel biscuits enrich with phenolic compounds as natural antioxidants. Res. J. Pharm. Biol. Chem. Sci., 8: 798-807.
    Direct Link  |  

  10. Abou-Arab, E.A. , M.H. Mahmoud and F.M. Abu-Salem, 2017. Functional properties of citrus peel as affected by drying methods. Am. J. Food Technol., 12: 193-200.
    CrossRef  |  Direct Link  |  

  11. Abou-Arab, A.A., M.H. Mamoud and F.M. Abu-Salem, 2017. Influences of juice extraction and drying methods on the chemical analysis of lemon peels. Int. J. Nutr. Food Eng., 11: 584-589.

  12. Maha, H., M.H. Mahmoud, I.H. Badawy and F.A. El-Shobaki, 2016. The mechanism underlying hyperglycemia in streptozotocin injected rats and the effect of a dietary supplement. Int. J. Pharma Tech Res., 9: 247-255.

  13. Abou-Arab, A.A., M.H. Mahmoud and F.M. Abu-Salem, 2016. Bioactive compounds content of citrus peel as affected by drying processes. World Acad. Sci. Eng. Technol. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 10: 240-243.
    Direct Link  |  

  14. Abd El-Ghfar, A., H.M. Ibrahim, I.M. Hassan, A.A. Abdel Fattah and M.H. Mahmoud, 2016. Peels of lemon and orange as value-added ingredients: Chemical and antioxidant properties. Int. J. Curr. Microbiol. Applied Sci., 5: 777-794.

  15. Mahmoud, M.H., A.A. Abou-Arab and F. Abu-Salem, 2015. Effect of some different drying methods on the chemical analysis of citrus by-products. Res. J. Pharm. Biol. Chem. Sci., 6: 105-116.
    Direct Link  |  

  16. Mahmoud, M.H. and F.M. Abu-Salem, 2015. Synergistic effect of ascorbic acid and soybean bioactive compounds in extending shelf life of refrigerated burger. Res. J. Pharm. Biol. Chem. Sci., 6: 17-26.
    Direct Link  |  

  17. El-Shobaki, F.A., H.M. Maha, I.H. Badawy and H.M. Marwa, 2015. A dietary supplement to Ameliorate Hyperglycemia and associated complications in Streptozotocin injected rats. Int. J. ChemTech Res., 8: 399-410.

  18. Mahmoud, M.H. and F.M. Abu-Salem, 2014. Quality characterization of burger affected by soybean additives (natto and protein hydrolysate) and ascorbic acid. World Acad. Sci. Eng. Technol. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 8: 523-527.
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  19. Abu-Salem, F.M., M.H. Mahmoud, M.H. El-Kalyoubi, A.Y. Gibriel and A.A.A. Arab, 2014. Antioxidant and aِntimicrobial properties of peptides as bioactive components in beef burger. World Acad. Sci. Eng. Technol. Int. J. Biol. Food Vet. Agric. Eng., 8: 763-771.
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  20. Abu-Salem, F.M., M.H. Mahmoud, A.Y. Gibriel, M.H. El-Kalyoubi and A.A.A. Arab, 2014. Utilization of bioactive components produced from fermented soybean (Natto) in beef burger. World Acad. Sci. Eng. Technol. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 8: 319-326.
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  21. Abu-Salem, F.M., H.M. Marwa, M.H. El-Kalyoubi, A.Y.A. Gibriel and A. Abou-Arab, 2013. Characterization of antioxidant peptides of soybean protein hydrolysate. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng,, 7: 522-526.
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  22. Mahmod, M.H., F.M. Abu-Salem and M.H. El-Kalyoubi, 2011. Bioactive compounds of fermented soybean natto as antioxidant and antimicrobial agents. Mansoura Univ. J. Food Dairy Sci., 2: 59-70.
Member since April, 2017