Prof. Dr. Fayza Mohamed Assem Mohamed Anwer

Professor
National Research Center, Egypt

Highest Degree
Ph.D. in Agriculture Science from Cairo University, Egypt

My URL
https://livedna.org/20.16785

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Area of Interest:

Food Science and Technology
Food Agriculture
Food Analysis
Food Quality
Food Safety

Selected Publications

  1. El-Sayed, H.S., J.M. Kassem, K. El-Shafei, F.M. Assem and O.M. Sharaf, 2017. Comparative evaluation of the microencapsulation methods efficiency to protect probiotic strains in simulated gastric conditions. Int. J. Biol. Pharm. Allied Sci., 6: 521-545.
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  2. Seleet, F.L., F.M. Assem, M.A. Abd El-Gawad, N.M. Dabiza and M.H. Abd El-Salam, 2016. Development of a novel milk-based fermented product fortified with wheat germ. Int. J. Dairy Technol., 69: 217-224.
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  3. Sharaf, O.M., K. El-Shafei, G.A. Ibrahim, H.S. El-Sayed and M.M. Kassem et al., 2015. Preparation, properties and evaluation of folate and riboflavin enriched six functional cereal-fermented milk beverages using encapsulated Lactobacillus plantarum or Streptococcus thermophiles. Res. J. Pharm. Biol. Chem. Sci., 6: 1724-1735.
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  4. Al-Hindi, R.R., S. Abd El Ghani and F. Assem, 2015. Physicochemical composition and microbiological quality of Oggtt: Saudi Arabian traditional dried fermented milk. Am. J. Food Technol., 10: 195-205.
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  5. Assem, F., K. El-Shafie, N. Dabiza and M.H.A. El-Salam, 2014. Bio-production of conjugated linoleic acid (CLA) from rice bran. J. Dairy Sci., 42: 17-22.
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  6. El-Shibiny, S., M.A.M. Abd El-Gawad, F.M. Assem, F.L. Seleet, S.A. Abou Dawood and M. Elaaser, 2013. Preparation, composition and microbiological and rheological properties of functional processed cheese supplemented with rice bran. J. Appl. Sci. Res., 9: 4927-4934.
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  7. Assem, F.M., M.A. El-Gawad, S.H.S. Mohamed, S. El-Shibiny and M.H.A. El-Salam, 2013. Changes in the composition, texture and microbiological quality of some commercial plain set-yoghurt during storage. Egypt. J. Dairy Sci., 4: 19-28.

  8. El-Salam, M.A., A.R. Hippen, M.M. Salem, F.M. Assem and M. El-Aassar, 2012. Survival of probiotic Lactobacillus casei and Enterococcus fecium in Domiati cheese of high conjugated linoleic acid content. Emir. J. Food Agric., 24: 98-104.
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  9. El-Aziz, M.A., F.M. Assem, F. Select, N.S. Mehanna and M.H. El-Salam, 2012. The use of soy protein concentrate in the manufacture of UF-buffalo soft cheese. Egypt. J. Dairy Sci., 40: 159-167.
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  10. El-Shafei, K., F.M. Assem, A.B. Abd-El-Khalek and O.M. Sharaf, 2011. Production of high quality functional labneh cheese using exopolysaccharides producing encapsulated Lactobacillus bulgaricus. J. Life Sci., 5: 120-128.
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  11. El-Salam, M.H.A., A.R. Hippen, M.M. Goma, F.M. Assem, H. Abbas, M.A. El-Aziz and M. El-Aassar, 2011. Preparation and properties of probiotic brined soft cheese (Tallaga) of high level of conjugated linoleic acid. Egypt. J. Dairy Sci., 39: 111-125.
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  12. Assem, F.M., M.A. Abd El-Gawad and S. El-Shibiny, 2011. Preparation and properties of functional soft cheese-like product based on milk protein concentrate. Milchwissenschaft-Milk Sci. Int., 66: 145-149.
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  13. Abd El-Salam, M.H., A.R. Hippen, K. El-Shafie, F.M. Assem and H. Abbas et al., 2011. Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid. Int. J. Food Sci. Technol., 46: 2103-2110.
    CrossRef  |  Direct Link  |  

  14. Abd El-Salam, H., A.R. Hippen, A. Faiza, K. El-Shafei, N.F. Tawfik and M. El-Aassar, 2011. Preparation and properties of probiotic cheese high in conjugated linoleic acid content. Int. J. Dairy Technol., 64: 64-74.
    CrossRef  |  Direct Link  |  

  15. EL-Salam, M.H.A., K. El-Shafei, O.M. Sharaf, B.A. Effat, F.M. Asem and M. El-Aasar, 2010. Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid. Int. J. Dairy Technol., 63: 62-69.
    CrossRef  |  Direct Link  |  

  16. El-Shibiny, S., M.E. Shenana, F.M. Assem, G.F. El-Nagar and S.M. Abdu, 2008. Oxidative stability of processed cheese spreads as affected by added whey proteins/carrageenan particulate. J. Agric. Sci. Mansoura Univ., 33: 5177-5186.

  17. Saleh, Z.A., G.A. El-Garawany, F. Assem and S. El-Shibiny, 2007. Evaluation of the efficacy of whey protein to ameliorate the toxic effects of aflatoxins in rats. Int. Dairy J., 17: 854-859.
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  18. El-Shibiny, S., A.F. Farrag, G. El-Garawany and F.M. Assem, 2007. Rheological and functional properties of whey protein concentrate and β-lactoglobulin and α-lactalbumin rich fractions. Int. J. Dairy. Sci., 2: 196-206.
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  19. Assem, F.M., 2007. Comparison between some simple methods for monitoring nitrogenous compounds in cheese as indices of cheese ripening. Egypt. J. Dairy Sci., 35: 81-86.

  20. Abd El-Salam, M.H., M. Naguib, M.M. El-Sayed, A. Abd El-Fattah, F.M. Assem and M. El-Assar, 2007. Composition of market processed cheese varieties with particular reference to cheese fat. J. Agric. Sci. Mansoura Univ., 32: 9855-9860.

  21. Abd El-Salam, M.H., A.F. Farrag, H.M. El-Etriby and F.M. Assem, 2007. Foaming properties of casein glycomacropeptide in the presence of ι- and κ-Carrageenans. Int. J. Dairy Sci., 2: 159-165.
    CrossRef  |  

  22. Abd El-Salam, M.H., G. El-Garawany and F.M. Asem, 2003. Recovery of calcium phosphate from milk UF-permeate concentrated by reverse osmosis. Egypt. J. Dairy Sci., 31: 183-193.

  23. Metwally, M.M., S. El-Shibiny, S.M. El-Dieb, H.M. El-Etriby and F.M. Assem, 2001. Large scale preparation and growth promoting effect on bifidobacterium of glycomacropeptide from sweet whey. Egypt. J. Dairy Sci., 29: 37-52.

  24. Metwally, M.M., S. Elshibiny, S.M. Eldieb and F.M. Asem, 1996. Effect of packaging materials on the keeping quality of processed cheese. Egyptian J. Dairy Sci., 24: 1-12.

  25. El-Shibiny, S., M.M. Metwally, H.M. El-Etriby, S.M. El-Dieb and F.M. Assem, 1996. Changes in processed cheese during storage as affected by the packaging materials. Egypt. J. Dairy Sci., 24: 197-206.
Member since August, 2017