Prof. Dr. Ali Ragab Shalaby

Professor
National Research Center, Egypt

Highest Degree
Ph.D. in Fish Decomposition from Ain Shams University, Egypt

My URL
https://livedna.org/20.16690

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Area of Interest:

Food Science and Technology
Food Technology
Food Chemistry
Nutrition Food
Food Safety

Selected Publications

  1. Shalaby, A.R., M.M. Anwar, E.M. Sallam and W.H. Emam, 2016. Quality and safety of irradiated food regarding biogenic amines: Ras cheese. Int. J. Food Sci. Technol., 51: 1048-1054.
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  2. Shalaby, A.R., 2015. Minicolumn Screening Assay for Tetracyclines in Chicken. Food Addit. Contam. Part, 32: 48-53.

  3. 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.
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  4. Abou-Raya, S.H., A.R. Shalaby, N.A. Salama, W.H. Emam and F.M. Mehaya, 2013. Effect of ordinary cooking procedures on tetracycline residues in chicken meat. J. Food Drug Anal., 21: 80-86.
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  5. Shalaby, A.R., N.A. Salama, S.H. Abu-Raiia, W.H. Emam and F.M. Mehaya, 2011. Valid HPLC method for determining tetracycline residues in chicken meat and liver. Food Chem., 124: 1660-1666.

  6. Salama, N.A., S.H. Abou-Raya, A.R. Shalaby, W.H. Emam and F.M. Mehaya, 2011. Incidence of tetracycline residues in chicken meat and liver retailed to consumers. Food Addit. Contam.: Part B, 4: 88-93.
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  7. Shalaby, A.R., N.A. Hegazy, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2009. Production of Tortilla Chips from Corn and/or Sorghum. V. Storage Stability with regard to antioxidants used. J. Agric. Sci. Mansoura Univ., 34: 11157-11165.

  8. Hegazy, A.N., A.R. Shalaby, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2009. Production of Tortilla Chips from Corn and/or Sorghum. VI. Effect of legume supplementation on the quality of the product. J. Agric. Sci. Mansoura Univ., 34: 11167-11177.

  9. Shalaby, A.R., N.A. Hegazy, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2008. Production of tortilla chips from corn and/or sorghum. IV. Storage Stability with regard to packing materials. Egypt. J. Nutr., 23: 49-67.

  10. Hegazy, N.A., A.R. Shalaby, F.A. Salem, S.M.A. El-Moneim and A.M. Hussein, 2008. Production of tortilla chips from corn and/or sorghum. III. Chemical and Sensory Evaluation. Egypt. J. Nutr., 23: 25-48.

  11. Shalaby, A.R., W.H. Emam, N.I. Ibrahim and H.A. El-Banna, 2005. Biogenic amines in chicken edible parts and their affection by cooking. J. Agric. Sci. Mansoura Univ., 30: 1497-1505.

  12. Emam, W.H., A.R. Shalaby and A.M. Nassar, 2005. Accumulation of heavy metals in chicken edible parts and their retention in the tissues after cooking. Egypt. J. Nutr., 20: 1-6.

  13. Shalaby, A.R., N.A. Hegazy, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2004. Production of tortilla chips from corn and/or sorghum. II. Evaluation of starch gelatinization and crystallinity. J. Agric. Sci. Mansoura Univ., 29: 7111-7130.

  14. Hegazy, N.A., A.R. Shalaby, F.A. Salem, S.M.A. El-Moneim and A.M. Hussein, 2004. Production of tortilla chips from corn and/or sorghum. I. Physicochemical changes occurred in starch granules. J. Agric. Sci. Mansoura Univ., 29: 7101-7109.

  15. Shalaby, A.R., 2000. Relation between mackerel fish smoking and its chemical changes with emphasis on biogenic amines. J. Agric. Sci. Mansoura Univ., 25: 353-365.

  16. Shalaby, A.R., 2000. Changes in biogenic amines in mature and germinating legume seeds and their behavior during cooking. Nahrung Food, 44: 23-27.
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Member since July, 2017