Dr. Mohamed Tawfeek Fouad Tawfeek

Researcher
National Research Center, Egypt

Highest Degree
Ph.D. in Agricultural Microbiology from Benha University, Egypt

My URL
https://livedna.org/20.21156

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Area of Interest:

Food Science and Technology
Pathogen Bacteria
Dairy Microbiology
Food Safety
Food Quality

Selected Publications

  1. El-Shenawy, A.M.S. Hussien and M.T. Fouad, 2020. Production of biscuits from mixture of tiger nut flour, milk permeate and soft wheat flour. Asian Food Sci. J., 18: 11-21.
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  2. Farrag, A.F., M.M. El-Sheikh, M.T. Fouad, A.F. Sayed and M.A. El-Aziz, 2019. Properties of probiotic UF-white soft cheese fortified with garlic extract. J. Biol. Sci., 19: 65-73.
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  3. El-Shenawy, M., M.T. Fouad, L.K. Hassan, F.L. Seleet and M.A. El-Aziz, 2019. A probiotic beverage made from tiger-nut extract and milk permeate. Pak. J. Biol. Sci., 22: 180-187.
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  4. Abdella, S. and M. Refaey, 2019. Identification and virulence factors of Enterococcus species isolated from raw milk. J. Food Dairy Sci., 10: 437-441.
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  5. Khattab, M.S.A., A.M.A. ElTawab and M.T. Fouad, 2017. Isolation and characterization of anaerobic bacteria from frozen rumen liquid and its potential characterizations. Int. J. Dairy Sci., 12: 47-51.
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  6. Hussein, A.M.S., M.T. Fouad, M. Abd El-Aziz, N.E.N. Ashour and E.A.M. Mostafa, 2017. Evaluation of physico-chemical properties of some date varieties and yoghurt made with its syrups. J. Biol. Sci., 17: 213-221.
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  7. El-Shenawy, M., E.I. Dawoud, G.A. Amin, K. El-Shafei, M.T. Fouad and J.M. Soriano, 2017. Antimicrobial activity of some lactic acid bacteria isolated from local environment in Egypt. Afr. J. Microbiol. Res., 11: 327-334.
    CrossRef  |  

  8. D.A. Mohamed, M.M. Hassanein, T.M. El-Messery, M.T. Fouad, M.M. El-Said, K. Fouda and A.G. Abdel-Razek, 2017. Amelioration of type 2 diabetes mellitus by yoghurt supplemented with probiotics and olive pomace extract. J. Biol. Sci., 17: 320-333.

  9. Alshafei, M.M., S.K. Seham, A.B. El-Khalek, T.F. Mohamed and N.D. Enas et al., 2017. Lactobacillus reuteri can Improve BMD in Patients Having Bone Fragility. Int. J. Dairy Sci., 12: 143-148.
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  10. Abbas, H.M., N.M. Shahein, N.S. Abd-Rabou, M.T. Fouad and W.M. Zaky, 2017. Probiotic-fermented milk supplemented with rice bran oil. Int. J. Dairy Sci., 12: 204-210.
    CrossRef  |  Direct Link  |  

  11. El-Shenawy, M.A., R.A. Zaghloul, I.H. Abbass, A.I. Esmail and M.T. Fouad, 2016. Incidence of some epidemiologically relevant food-borne pathogens in street-vended sandwiches. J. Pharm. Biol. Chem. Sci., 7: 468-474.

  12. El-Shenawy, M., M.A. El-Aziz, W. Elkholy and M.T. Fouad, 2016. Probiotic ice cream made with tiger-nut (Cyperus esculentus) extract. Am. J. Food Technol., 11: 204-212.
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  13. El-Kholy, W., A.B. Abd El-Khalek, S.H.S. Mohamed, M.T. Fouad and J.M. Kassem, 2016. Tallaga cheese as a new functional dairy product. Am. J. Food Technol., 11: 182-192.
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  14. Abou-Baker, S., M.E.M. Naga and M.T. Fouad, 2016. Behavior of ochratoxin A (OTA) during bread making enrichment with some natural antioxidants. J. Pharm. Biol. Chem. Sci., 7: 689-699.

  15. Abosereh, N.A., S.A. El Ghani, R.S. Gomaa and M.T. Fouad, 2016. Molecular identification of potential probiotic lactic acid bacteria strains isolated from egyptian traditional fermented dairy products. Biotechnology, 15: 35-43.
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  16. Shahein, N.M., N.S. Abd-Rabou and M.T. Fouad, 2015. Chemical and organoleptic characteristics of low cholesterol fermented milk by probiotic bacteria. J. Nutr. Food Ind., 5: 51-61.

  17. Fouad, M.T., A. Moustafa, L. Hussein, R. Romeilah and M. Gouda, 2015. In vitro antioxidant and antimicrobial activities of selected fruit and vegetable juices and fermented dairy products commonly consumed in Egypt. Res. J. Pharm. Biol. Chem. Sci., 6: 541-550.

  18. Zaghloul, R.A., M.A. El-Shenawy, N.A. Neweigy, H.E. Abou-Aly and R.K. El-dairouty et al., 2014. Listeria spp. and enterobacteriaceae group in sandwiches of meat and meat products. Br. Microbiol. Res. J., 4: 360-368.
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  19. Hussein. L., M. Gouda, M. Fouad, E. Labib, R. Bassyouni and M. Mohammad, 2014. Dietary intervention with yoghurt, synbiotic yogurt or traditional fermented sobya: Bio-potency among male adolescents using five bio-markers of relevance to colonic metabolic activities. Food Nutr. Sci., 5: 1131-1144.
    CrossRef  |  

  20. El-Shenawy, M., M. Tawfeek, L. El-Hosseiny, M. El-Shenawy and A. Farag et al., 2014. Cross sectional study of skin carriage and enterotoxigenicity of Staphylococcus aureus among food handlers. J. Med. Microbiol., 4: 16-22.
    CrossRef  |  

  21. Abd El-Ghani, S., W.K. Bahgaat and M.T. Fouad, 2014. The microbiological quality and physicochemical attributes of egyptian traditional Sa'eedi Kishk. J. Food Ind. Nutr. Sci., 4: 13-21.
    CrossRef  |  

  22. El-Shenawy, M.A., N.A. Neweigy, R.A. Zaghloul, H.E. Abou-Aly and R.K. El-dairouty et al., 2013. Evalution of the microbiological quality of street-vended juices sold in Cairo-Egypt. J. Food Ind. Nutr. Sci., 3: 69-80.
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  23. El-Shenawy, M., L. El-Hosseiny, M. Tawfeek, M. El-Shenawy and H. Baghdadi et al., 2013. Nasal carriage of enterotoxigenic Staphylococcus aureus and risk factors among food handlers-Egypt. Food Public Health, 3: 284-288.
    CrossRef  |  Direct Link  |  

  24. El-Shenawy, M., M. Abd El-Aziz, W.I. El-Kholy and M.T. Fouad, 2012. Probiotic yoghurt manufactured with tiger-nut extract (Cyperus esculentus) as a functional dairy food. J. Agric. Res. Nat. Resour., 1: 20-31.
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Member since November, 2017