Dr. Farid Hassan Mohammed Badr

Head of Academic Department/Faculty
Plovdiv University, Bulgaria

Highest Degree
Ph.D. in Food Sciences from Plovdiv University, Bulgaria

My URL
https://livedna.org/20.7356

Share this Profile

Area of Interest:

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

Selected Publications

  1. Elsanhoty, R.M., S.S. El-Gohery and F.H. Badr, 2011. Cholesterol reduction in camel hump fat using β-cyclodextrin. J. Consum. Protect. Food Saf., 6: 183-189.

  2. Ammar, A.S., S.A. Salem and F.H. Badr, 2011. Rheological properties of wheat flour dough as affected byaddition of whey and soy proteins. Pak. J. Nutr., 10: 302-306.

  3. Galal, A., F. Salem, S. El-Nemr and F. Badr, 2006. Aroma constituents of Balady and Valenica essential oils. Zagazig J. Agric. Res., 30: 859-876.

  4. Bassiouny, S.S., F. Badr, K. Ahmed, E. Afifi and A.N. El-Hanafy, 2002. Physiochemical and microbiological properties of irradiated formed surimi during cold storage. Egypt. J. Microbil., 2: 33-42.

  5. Badr, F.M., A.I. Ez-El-Rigal and S.M. Abou-El-Maati, 2002. Effect of sodium monophosphate and potassium sorbate on the quality of common Carp fish fillets during chilling storage. Egypt. J. Food Sci., 29: 139-151.

  6. Badr, F.H., 2001. Chemical and polysaccharides composition of kumquat fruits. Zagazig J. Agric. Res., 28: 413-423.

  7. Badr, F., H. Siliha, M. Ragab and N. Khalil, 2001. Effect of marketing and storage conditions of chemical and microbiological changes of imported frozen meat. Ann. Agric. Sci. Moshtohor., 39: 343-358.

  8. Badr, F.H., A.I. Ez-Rigal, I.M. Shaker and H.A. El-Ghobashy, 2000. Quality of fish protein concentrate prepared from common carp (Cyprinuscarpio L.). Zagazig J. Agric. Res., 27: 1433-1442.

  9. Badr, F.H., 2000. Enzymatic extraction of sesame seed oil and characterization of the products. Ann. Agric. Sci. Moshtohor., 38: 2305-2311.

  10. Badr, F.H. and G. El-Shourbagy, 2000. Antioxidant activity of miswak twigs extracts as added to cotton seed oil Zagazig. J. Agric. Res., 27: 667-680.

  11. Badr, F.H., M. El-Soghbi and M.Z. Sitohy, 1999. Comparative study on the extraction of piperine and essential oils from black pepper using different organic solvents. Zagazig J. Agric. Res., 26: 369-379.

  12. El-Zoghbi, M., F. Badr and F.M. Hassan, 1998. Extraction of pectin from some fruit wastes Egypt. J. Applied Sci., 13: 238-256.

  13. El-Namer, S., F. Badr and Z. El-Shamei, 1994. Effect of enzymatic treatment on some quality aspects of orange juice. Zagazig J. Agric. Res., 21: 105-112.

  14. Badr, F., S.A. El-Maati and S. El-Nmer, 1994. Evaluation of some agricultural wastes as unconventional sources for oil production. Ann. Agric. Sci. Moshtohor., 32: 1597-1604.

  15. Badr, F., S.A. El-Maati and M. El-Zaghbi, 1994. Chemical evaluation of crude sunflower oil used for Frying. Egypt. J. Applied Sci., 9: 914-926.

  16. Badr, F. and M.Z. Sitohy, 1994. A computer model for the study of the interaction between the factors influencing the enzymatic aqueous extraction of sunflower seed oil. Egypt. J. Applied Sci., 9: 901-911.

  17. Sitohy, M.Z., F.H. Badr, M.P. Nemska and T. Khadjiskys, 1993. Characterization of enzymatically extracted sunflower seed oil as well as the protein residues. Grasas Y Aceties, 44: 345-347.

  18. Badr, F., M. El-Zoghbi and M. Soliman, 1993. Composition of essential oils of Egyptian rosemary prepared by different isolation methods. Zagazig J. Agric. Res., 20: 1245-1253.

  19. Badr, F.H. and M.Z. Sitohy, 1992. Optimizing conditions for enzymatic extraction of sunflower oil. Grasas y Aceites, 43: 281-283.
    Direct Link  |  

  20. El-Zoghbi, M., M.A. Soliman and F. Badr, 1990. Molecular weight of pectic substances extracted from mango peels. Egypt. J. Applied Sci., 5: 485-491.

  21. Badr, F.H. and E.V. Georgiev, 1990. Amino acid composition of cumin seed (Cuminum cyminum L.). Food Chem., 38: 273-278.
    CrossRef  |  
Member since January, 2015