Prof. Dr. Robiel Kamel Moawad

Researcher Professor
National Research Centre, Egypt

Highest Degree
Ph.D. in Food Technology from Cairo University, Egypt

My URL
https://livedna.org/20.16423

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Area of Interest:

Food Science and Technology
Food Processing
Food Safety
Food Nutrition
Meat Science

Selected Publications

  1. Ashour, M.M.S., R.K. Moawad and G.F. Bareh, 2014. Quality Enhancement and Shelf-Life Extension of Raw Beef Patties Formulated with Lactate/Thyme Essential Oil During Refrigerated Storage. J. Appl. Sci. Res., 9: 6699-6709.

  2. Shalaby, A.R., R.K. Moawad, W.H. Emam and G.F. Mohamed, 2013. Quality and Shelf-Life of Cold Stored Mullet Fish (Mugil Cephalus) Pretreated by Sorbate/Thyme Oil with Emphasis on Biogenic Amines. Curr. Nutr. Food Sci., 9: 328-334.
    CrossRef  |  Direct Link  |  

  3. Moawad, R.K., M.M.S. Ashour, G.F. Mohamed and E.M.A. El-Hamzy, 2013. Effect of Food Grade Trisodium Phosphate or Water Dip Treatments on Some Quality Attributes of Decapitated White Marine Shrimp (Penaeus Spp.) During Frozen Storage. J. Appl. Sci. Res., 9: 3723-3734.
    Direct Link  |  

  4. Moawad R.K., G.F. Mohamed, M.M.S. Ashour and E.M.A. El-Hamzy, 2013. Chemical composition, quality characteristics and nutritive value of goat kids meat from Egyptian Baladi breed. J. Applied Sci. Res., 9: 5048-5059.
    Direct Link  |  

  5. El-Hamzy, E.M.A., M.M.S. Ashour, R.K. Moawad and G.M.A. Elmoniem, 2013. Physico-Chemical, Sensorial and Antioxidative Characteristics of Date Syrups as Affected by Pectinase/Cellulase Enzymes Treatments. J. Appl. Sci. Res., 9: 5835-5849.

  6. Eissa, H.A., G.F. Bareh, A.A. Ibrahim, R.K. Moawad and H.S. Ali, 2013. The effect of different drying methods on the nutrients and non-nutrients composition of zucchini (green squash) rings. J. Applied Sci. Res., 9: 5380-5389.

  7. Badee, A.Z.M., R.K. Moawad, M.M. El-Noketi and M.M. Gouda, 2013. Improving the quality and shelf-life of refrigerated chicken meat by marjoram essential oil. J. Applied Sci. Res., 9: 5718-5729.
    Direct Link  |  

  8. Badee, A.Z.M., R.K. Moawad, M.M. El-Noketi and M.M. Gouda, 2013. Antioxidant and antimicrobial activities of marjoram (Origanum majorana L.) essential oil. J. Applied Sci. Res., 9: 1193-1201.
    Direct Link  |  

  9. Moawad, R.K., M.A. Wafaa and A.S. Nadir, 2012. Effect of nitrite level and tea catechins on residual nitrite and quality indices of raw-cured sausages. J. Applied Sci. Res., 8: 815-822.

  10. Ibrahim, H.M., R.K. Moawad and W.H. Emam, 2012. Antioxidant Effect of Pomegranate Rind, Seed Extracts and Pomegranate Juice on Lipid Oxidation and Some Quality Properties of Cooked Beef Patties. J. Appl. Sci. Res., 8: 4023-4032.

  11. Abozeid, W.M., M.F. Salama and R.K. Moawad, 2011. Utilization of Fat Replacer in the Production of Reduced Cakes and Cookies. Aust. J. Basic Appl. Sci., 5: 2833-2840.

  12. Moawad, R.K., 2005. Quality enhancement and shelf-life extension of red shrimp (aristeus antennatus) during iced storage. J. Agric. Sci. Mansoura Univ., 30: 5901-5916.

  13. Hansen, E., L. Lauridsen, L.H. Skibsted, R.K. Moawad and M.L. Andersen, 2004. Oxidative Stability of Frozen Pork Patties: Effect of Fluctuating Temperatures on Lipid Oxidation. Meat Sci., 68: 185-191.
    CrossRef  |  Direct Link  |  

  14. Moawad, R.K. and K.I. Hamad, 2003. Effect of sodium phytate chilling and frozen storage on the chemical composition and quality attributes of Japanese quail meat. Egypt. J. Nutr., 18: 77-115.

  15. Moawad, R.K. and G.F. Mohamed, 2002. Chemical, physical, nutritional and sensory evaluation of ostrich sausage. Minufiya J. Agric. Res., 27: 321-336.

  16. Moawad, R.K., S.A. Salem, H.H. Morsi, H.S. Mohamed and S.B. El-Magoli, 2000. Chemical composition, quality attributes and nutritional value of ostrich meat produced in Egypt in comparison to beef and chicken meat. J. Agric. Sci. Mansoura Univ., 25: 7937-7950.
Member since June, 2017