Dr. Sameh Awad

Professor
Department of Dairy Science and Technology, Alexandria University, Egypt

Highest Degree
Ph.D. in Dairy Science from Alexandria University, Alexandria, Egypt

My URL
https://livedna.org/20.25674

Share this Profile

Area of Interest:

Biomedical Sciences
Dairy Microbiology
Techniques in Molecular Biology
Nutraceuticals
Food and Chemical Toxicology

Selected Publications

  1. Amer, D.A., A.A.M. Albadri, H.A. El-Hamshary, Y. Nehela, M.Y. El-Hawary, A.H. Makhlouf and S.A. Awad, 2023. Impact of salting techniques on the physio-chemical characteristics, sensory properties, and volatile organic compounds of ras cheese. Foods, Vol. 12. 10.3390/foods12091855.
    CrossRef  |  Direct Link  |  

  2. Mu, J., J. Zhang, X. Zhou, Z. Zalan and F. Hegyi et al., 2020. Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway. J. Funct. Foods, Vol. 75. 10.1016/j.jff.2020.104264.
    CrossRef  |  Direct Link  |  

  3. Abd‐Rabou, H.S., M.G. Shehata, S.A.E. Sohaimy and S.A. Awad, 2020. Functional probiotic quinoa camel milk kishk. J. Food Process. Preserv., Vol. 44. 10.1111/jfpp.14681.
    CrossRef  |  Direct Link  |  

  4. Habib, E., S Awad, S. Shamsia and Z. Hamed, 2019. Physicochemical characteristics and antioxidant capacity of bio drinking yogurt fortified with Salvia officinalis extract. Asian J. Biolog. Sci., 12: 430-436.
    CrossRef  |  Direct Link  |  

  5. Ibrahim, A. and S. Awad, 2018. Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese. J. Food Safety, Vol. 38. 10.1111/jfs.12418.
    CrossRef  |  

  6. El-Sayed, M.I., A.A. Ibrahim and S. Awad, 2018. Effect of milk quality and stabilizers on some physicochemical properties of UHT-Milk. Alex. J. Fd. Sci. Technol., 15: 51-64.

  7. Al-Aswad, S., A. Helal, S.M. Shamsia and S. Awad, 2018. Quality and rheological properties of sweetened yoghurt and bio-yoghurt enriched with pomegranate juice. Egypt. J. Dairy Sci., 46: 41-50.

  8. Yacoub, S.S., S.M. Shamsia, S.A. Awad, H.M. Ziena and N.M. Safwat, 2017. Characterization of aerobic spore-forming bacteria isolated from raw milk and some dairy products. Alexandria Sci. Exchange J., 38: 99-111.
    CrossRef  |  Direct Link  |  

  9. Eman, E.H., M.S. Sherif, A.A. Sameh and M.Z. Hamid, 2017. Physicochemical and sensory properties of Labneh fortified with Salvia officinalis. Alexandria J. Food Sci. Technol., 38: 761-769.
    Direct Link  |  

  10. El-Hamshary, H., S. Awad, M.Y. El-Hawary and S. Aly, 2017. Comparative study on effect of gelatin, inulin and exopolysaccharides producing culture as stabilizers on rheological and physical properties of non-fat yoghurt. Egypt. J. Applied Dci., 32: 126-145.

  11. Abou-Soliman, N.H.I., S.S. Sakr and S. Awad, 2017. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase. J. Food Sci. Technol., 54: 1616-1627.
    CrossRef  |  Direct Link  |  

  12. El-Sayed, M.I., S. Awad, A. Wahba, A. El Attar, M.I. Yousef and M. Zedan, 2016. In vivo anti-diabetic and biological activities of milk protein and milk protein hydrolyaste. Adv. Dairy Res., Vol. 4. 10.4172/2329-888X.1000154.
    CrossRef  |  Direct Link  |  

  13. Awad, S., M.I. El-Sayed, A. Wahba, A. El Attar, M.I. Yousef and M. Zedan, 2016. Antioxidant activity of milk protein hydrolysate in alloxan-induced diabetic rats. J. Dairy Sci., 99: 8499-8510.
    CrossRef  |  Direct Link  |  

  14. Awad, S., 2016. Microbial safety criteria and quality of traditional Egyptian Karish cheese. Afr. J. Microbiol. Res., 10: 804-812.
    CrossRef  |  Direct Link  |  

  15. Abd-Rabou, H.S., M.G. El-Ziney, S.M. Awad, S.A. El Sohaimy and N.A. Dabour, 2016. Impact of probiotic and synbiotic supplementation on the physicochemical, texture and sensory characteristics of wheyless domiati-like cheese. MOJ Food Process Technol., Vol. 3. 10.15406/mojfpt.2016.03.00074.
    CrossRef  |  

  16. Ibrahim, A., N.M. Kamal, S. Awed and A. El-Attar, 2015. Pre-identification of lactic acid bacteria isolated during fermentation process of Egyptian Kishk. Alexandria Sci. Exchange J., 36: 104-121.

  17. Abou-Zeid, N.A. and S. Awad, 2015. Application of fat fractionation in traditional egyptian ras cheese. IIOAB J., 6: 8-14.

  18. Mahrous, H., A. El Attar, S. Awad and M. El Soda, 2014. The milk borne pathogens of raw milk from some egyptian farms in different seasons. Br. Microbiol. Res. J., 4: 317-327.

  19. El-Sayed, M.I., S. Awad, A. Wahba, M.E.A. Aisha and M. Zeidan, 2014. Utilization of milk protein hydrolysate in functional beverages. Alexandria Sci. Exchange J., 35: 39-47.

  20. El Soda, M. and S. Awad, 2014. Cheese: Role of Specific Groups of Bacteria. In: Encyclopedia of Food Microbiology, Batt, C.A. and M.L. Tortorello (Eds.). Vol. 1, Academic Press, USA., pp: 416-420.

  21. El Neenay, M., S.A. Awad, M. Abbas and I.A. Attia, 2013. Production of enzyme modified ras cheese. Alexandria Sci. Exchange J., 34: 249-254.

  22. Awad, S., N.E. Ahmed and M. El Soda, 2013. Application of salt whey from Egyptian Ras cheese in processed cheese making. Food Nutr. Sci., 4: 79-86.
    Direct Link  |  

  23. Naeim, A.M., M.A. El-Baz and S. Awad, 2012. Quality of low fat Tallaga cheese manufactured from transglutaminase and glutathione treated. J. Biol. Chem., 4: 243-243.

  24. El Soda, M., S. Awad and M.H. Abd El-Salam, 2011. Cheese: Cheeses Matured in Brine. In: Encyclopaedia of Dairy Sciences, Fuquay, J.W., P.F. Fox and P.L.H. McSweeney (Eds.). Vol. 1, 2nd Edn., Academic Press, San Diego, pp: 790-794.

  25. El Soda, M. and S. Awad, 2011. Cheese: Accelerated Cheese Ripening. In: Encyclopaedia of Dairy Sciences, Fuquay, J.W., P.F. Fox and P.L.H. McSweeney (Eds.). Vol. 1, 2nd Edn., Academic Press, San Diego, pp: 795-798.

  26. Avad, E.H.E., H.A.A. Heraz, S.A. Awad and S.M. Darwish, 2011. Development of processed cheese spread using ras cheese whey, soybean flour and palm oil. Egypt. J. Dairy Sci., 39: 243-252.

  27. Awad, S., N. Ahmed and M. El Soda, 2010. Influence of microfiltration and adjunct culture on quality of domiati cheese. J. Dairy Sci., 93: 1807-1814.
    CrossRef  |  Direct Link  |  

  28. Awad, S., A. Hassan and V. Mistry, 2010. Impact of exopolysaccharide-containing base Cheddar cheese on reduced fat process cheese. Milchwissenschaft, 65: 173-176.

  29. Mohammed, M., H.A. El-Aziz, N. Omran, S. Anwar, S. Awad and M. El-Soda, 2009. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt. Int. J. Food Microbiol., 128: 417-423.
    CrossRef  |  Direct Link  |  

  30. El-Agamy, E.I., M. Nawar, S.M. Shamsia, S. Awad and G.F. Haenlein, 2009. Are camel milk proteins convenient to the nutrition of cow milk allergic children? Small Ruminant Res., 82: 1-6.
    CrossRef  |  Direct Link  |  

  31. Awad, S., N. Ahmed and M. El Soda, 2008. Influence of milk treatment and adjunct culture on quality of Ras cheese. Alexandria J. Food Sci. Technol., 5: 21-29.

  32. Nawar, M.A., S. Awad, S. Shamsia and A.H. Ali, 2007. Effect of milk concentration by ultrafiltration on the proteolysis and rheological properties of low-fat soft white cheese. Mansoura Univ. J. Agric. Sci., 32: 277-289.

  33. Hassan, A.N., S. Awad and V.V. Mistry, 2007. Reduced fat process cheese made from young reduced fat cheddar cheese manufactured with exopolysaccharide-producing cultures. J. Dairy Sci., 90: 3604-3612.
    CrossRef  |  

  34. Awad, S., N. Ahmed and M. El Soda, 2007. Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development. Food Chem., 104: 1192-1199.
    CrossRef  |  Direct Link  |  

  35. Awad, S., 2007. Effect of sodium chloride and pH on the rennet coagulation and gel firmness. LWT-Food Sci. Technol., 40: 220-224.
    CrossRef  |  Direct Link  |  

  36. El-Attar, A., S. Awad and M. El-Soda, 2006. Ripened curd cheese slurries in the manufacture of processed cheese. Alexandria J. Food Sci. Technol., 3: 43-50.

  37. Awad, S., M. Nawar and A.H. Ali, 2006. Effect of sodium chloride and milk preacidification on serum phase and chemical composition of soft white cheese. Alexandria J. Food Sci. Technol., 3: 21-30.

  38. Awad, S., 2006. Texture and flavour development in Ras cheese made from raw and pasteurised milk. Food Chem., 97: 394-400.
    CrossRef  |  Direct Link  |  

  39. Helmy, M.A., T.M. El-Nemr, I.A. Attia and S. Awad, 2005. Interaction between probiotic Labneh and probiotic whey enhanced with some herb oils and different packaging materials. Alexandria J. Agric. Res., 50: 63-80.

  40. Hassan, A.N., S. Awad and K. Muthukumarappan, 2005. Effects of exopolysaccharides-producing cultures on viscoelastic properties of reduced-fat cheddar cheese. J. Dairy Sci., 88: 4221-4227.

  41. Hassan, A.N. and S. Awad, 2005. Applications of exopolysaccharides producing culture in reduced fat cheddar cheese making. Cryo-scanning electron microscopy observations. J. Dairy Sci., 88: 4214-4220.

  42. Awad, S., A.N. Hassan and K. Muthukumarappan, 2005. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties. J. Dairy Sci., 88: 4204-4213.
    CrossRef  |  Direct Link  |  

  43. Awad, S., A.N. Hassan and F. Halaweish, 2005. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Composition and proteolysis. J. Dairy Sci., 88: 4195-4203.
    CrossRef  |  Direct Link  |  

  44. El-Nemr, T.M., A.H. Ali and S.A. Awad, 2004. Introducing of some herb oils in the manufacture of Probiotic Labneh. Alexandria J. Agric. Res., 49: 49-58.

  45. Ayad, E.H.E., S. Awad, A. El Attar, C. De Jong and M. El-Soda, 2004. Characterisation of Egyptian Ras cheese. 2. flavour formation. Food Chem., 86: 553-561.
    CrossRef  |  Direct Link  |  

  46. El-Soda, M., M. El-Ziney, S. Awad, G. Osman and N. Omran et al., 2003. A culture collection of lactic acid bacteria isolated from raw milk and traditional Egyptian dairy products. Egypt. J. Dairy Sci., 31: 23-42.

  47. El-Nemer, T.M., S.A. Awad and A.H. Ali, 2003. Increasing of probiotic and therapeutic action in karish cheese using tolue balsam extract. Egypt J. Food Sci., 31: 213-226.

  48. Awad, S., A. El Attar, E.H.E. Ayad and M. El Soda, 2003. Characteristic of Egyptian market Ras cheese; 1-sensory evaluation, rheological, physico-chemical properties and microbiological analysis. Egypt. J. Dairy Sci., 31: 289-304.

  49. Awad, S., 2002. Proteolytic activity of plasmin on buffalo, cow and goat caseins. Alexandria J. Agric. Res., 47: 41-47.

  50. Nawar, M.A., S.A. Awad and Y.I. Abdel-Kader, 2001. A comparative study on camel, goat and sheep milk fat, fatty acids composition. Egypt. J. Applied Sci., 16: 193-201.

  51. Awad, S.A., Y.I. Abdel-Kader and M.A. Nawar, 2001. The quality of white pickled cheese as affected with the types of calcium salt. Mansoura Univ. J. Agric. Sci., 26: 2183-2203.

  52. Awad, S.A., Y.I. Abdel-Kader and M.A. Nawar, 2001. The quality of white pickled cheese as affected with the type of coagulant and starter bacteria. Mansoura Univ. J. Agric. Sci., 26: 3743-3758.

  53. Awad, S., B. Bahay-El-Din and M. El-Soda, 2001. Proteolytic activity of Lactobacilus, Lactococcus and Enterococcus strains in pseudocurd, casein hydrolysate and cheese slurry. Egypt. J. Dairy Sci., 29: 87-98.

  54. Abdel-Kader, Y.I., M.A. Nawar and S.A. Awad, 2001. Study on using salted buttermilk in Ras cheese Manufacture. Egyptian J. Applied Sci., 16: 184-207.

  55. Awad, S., Q.Q. Luthi-Peng and Z. Puhan, 2000. Proteolytic activity of starter bacteria on buffalo casein peptides produced by coagulants of different origins. Milchwissenschaft, 55: 492-495.

  56. Awad, S., B. Bahay-El Din and M. El-Soda, 2000. Autolysis and proteolysis of Lactobacillus strains in pseudo-curd and casein hydrolysate. Egypt. J. Dairy Sci., 28: 139-150.

  57. Kheadr, E.E., Z.I. Abou-Shloue and S. Awad, 1999. Hydrolysis of cow's and buffalo's whey proteins by some commercial proteolytic enzymes as affected by sodium and calcium chlorides. Alexandria J. Agric. Res., 44: 129-150.

  58. Awad, S., Q.Q. Luthi-Peng and Z. Puhan, 1999. Proteolytic activities of Suparen and Rennilase on buffalo, cow and goat whole casein and β-casein. J. Agric. Food Chem., 47: 3632-3639.
    CrossRef  |  Direct Link  |  

  59. Awad, S., Q. Luthi-Peng and Z. Puhan, 1999. Influence of coagulants and starter bacteria on proteolysis and sensory quality of Gouda type cheese from buffalo milk. Scienza E Tecnica Lattiero-Casearia, 50: 405-430.

  60. Awad, S., Q.Q. Luthi-Peng and Z. Puhan, 1998. Proteolytic activities of chymosin and porcine pepsin on buffalo, cow and goat whole and β-casein fractions. J. Agric. Food Chem., 46: 4997-5007.
    CrossRef  |  Direct Link  |  

  61. Wahba, A., F. El-Abbassy, H. El-Shafei and S. Awad 1995. Effect of some factors on the activity of milk clotting enzymes. Egypt. J. Food Sci., 23: 1-2, 27-35.

  62. El-Shafei, H., A. Wahba, F. El-Abbasy and A. Sameh, 1995. Manufacture of Ras cheese with different milk clotting enzymes. Egypt. J. Dairy Sci., 23: 271-283.

  63. El Shafei, H., A.A. Wahba, F. El Abassy and S. Awad, 1995. Proteolysis of whole casein by different milk clotting enzymes. Alexandria J. Agric. Res., 40: 191-200.
Member since December, 2018