Prof. Magdy  Mohamed Ismail Mohamed
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Prof. Magdy Mohamed Ismail Mohamed

Professor
Agricultural Research Center, Egypt


Highest Degree
Ph.D. in Agricultural Science from Mansoura University, Egypt

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Area of Interest:

Food Science Technology
100%
Dairy Microbiology
62%
Dairy Technology
90%
Dairy Chemistry
75%
Probiotic
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ismail, M.M., M.N.F. Hamad and R.K. El-Menawy, 2017. Effect of utilization partial drying by hot air on the chemical composition, rheological and microbial properties of jameed. Carpathian J. Food Sci. Technol., 9: 51-67.
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  2. Ismail, M.M., 2017. Manufacture of bio-Labneh using ABT culture and buffalo and soy milk mixtures. J. Microbiol. Biotechnol. Food Sci., 6: 1237-1245.
  3. Hamad, M.N.F., M.M. Ismail and R.K. El-Menawy, 2017. Impact of innovative forms on the chemical composition and rheological properties of jameed. J. Nutr. Health Food Eng., 6: 1-13.
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  4. Ghoneem, G.A., M.M. Ismail, N.A. Boraey, M.M Tabekha and H.F Elashrey, 2017. Effect of blending soy milk with cow milk on some properties of Bio-Labneh. Nutr. Food Sci.Int. J., 2: 1-11.
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  5. Ismail, M.M., M.N.F. Hamad and E.M. Elraghy, 2016. Rheological, physicochemical, microbial and sensory properties of bio-rayeb milk fortified with guava pulp. Int. J. Food Sci. Biotechnol., 1: 8-18.
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  6. Hamad, M.N.F., M.M. Ismail, S.M.L. El-Kadi and M.S. Zidan, 2016. Chemical composition, microbial properties and sensory evaluation of yoghurt made from admixture of buffalo, cow and soy milk. J. Food Dairy Sci., Mansoura Univ., 7: 299-306.
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  7. Hamad, M.N.F., M.M. Ismail, S.M.L. El-Kadi and M.E.A. Shalaby, 2016. Chemical composition, sensory evaluation, starter activity and rheological properties of cow and coconut milk. J. Food Dairy Sci., 7: 295-298.
  8. El-Kadi, S.L., M.M. Ismail, M.F. Hamad and M.S. Zidan, 2016. Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk. EC Microbiol., 5: 109-124.
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  9. Abou-Dobara, M.I., M.M.Ismail and N.M. Refaat, 2016. Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk. J. Nutr. Health Food Eng., Vol. 5.No. 3. .
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  10. Abou-Dobara, M.I., M.M.Ismail and N.M. Refaat, 2016. A survey study on chemical, microbiological and sensory properties of industrial Rayeb milk produced in Egypt. J. Food Dairy Sci. Mansoura Univ., 7: 119-124.
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  11. Ismail, M.M., E.M.A. Ammar, A.K. El-Shazly and M.Z. Eid, 2015. The impact of partial replacement of milk protein concentrates by acid whey proteins and adding bifidobacteria on some properties of functional analogue Feta cheese. Am. J. Food Sci. Nutr. Res., 2: 10-20.
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  12. Ismail, M.M., 2015. Improvement of nutritional and healthy values of yoghurt by fortification with rutub date. J. Microbiol. Biotechnol. Food Sci., 4: 398-406.
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  13. El-Boraey, N.A., M.M. Ismail and H.F.A. Elashrey, 2015. Chemical composition, sensory evaluation, rheological properties and starter activity of admixtures of buffalo's, cow's and soymilk. Am. J. Food Sci. Nutr. Res., 2: 119-127.
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  14. Ayyad, K.M., I.A. Ghaffar, A.S. Salem and M.M. Ismail, 2015. Production of probiotic low fat Labneh by using exopolysaccacharide-producing strains. Egypt. J. Dairy Sci., 43: 41-51.
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  15. Ammar, E.M.A., M.M. Ismail, A.E.E. Khalil and M.Z. Eid, 2015. Impact of fortification with honey on some properties of bio-yoghurt. J. Microbiol., Biotechnol. Food Sci., 4: 503-508.
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  16. Ammar, E.M.A., M.M. Ismail and R.I. El-Metwally, 2015. Effect of adding smoke liquid or powder to goat’s milk on some characteristics of Domiatti cheese. Am. J. Food Sci. Nutr. Res., 2: 47-56.
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  17. Ammar E.M.A., M.M. Ismail and R.I. El-Metwally, 2015. Effect of adding smoke liquid or powder to pickling whey on some properties of Domiatti cheese made from goat’s milk. Carpathian J. Food Sci. Technol., 7: 124-136.
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  18. Ismail, M.M., E.M.A. Ammar, A.K. El-Shazly and M.Z. Eid, 2014. Using of honey and olive oil in production of synbiotic yoghurt. J. Food Dairy Sci., Mansoura Univ., 5: 653-666.
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  19. Ismail, M.M., 2014. Effect of supplementation with olive oil on some properties of bio-yoghurt. Asia J. Applied Microbiol., 1: 66-77.
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  20. Hamad, M.N, M.M. Ismail and M.M.M. Basiony, 2014. Effect of fortification with whey protein on the chemical, microbial and organoleptical properties of Labneh. J. Food Dairy Sci. Mansoura Univ., 5: 751-762.
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  21. Ismail, M.M. and M.N. Hamad, 2013. Improvement of white cheese spread properties. 1- Comparative study. J. Food Dairy Sci. Mansoura Univ., 4: 223-234.
  22. Hamad, M.N.F. and M.M. Ismail, 2013. Improvement of white cheese spread properties. 2. Adding of some flavouring agents. J. Food Dairy Sci. Mansoura Univ., 4: 235-245.
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  23. Ismail, M.M., 2012. The use of a blend of milk ingredients and different palm oil fractions in processed cheese form. J. Food Dairy Sci. Mansoura Univ., 3: 637-645.
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  24. Ismail, M.M., 2012. Effect of adding denatured whey proteins to cheese milk or cheese curd on some properties of Ras cheese. Egyptian J. Dairy Sci., 40: 59-66.
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  25. Ismail, M.M. and M.N.F. Hamad, 2012. Adding essences or vegetable pickles to goat’s milk to improve the quality of soft cheese made it. J. Anim. Prod. Adv., 2: 114-120.
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  26. Ismail, M., E.T. Ammar and R. El-Metwally, 2011. Improvement of low fat Mozzarella cheese properties using denatured whey protein. Int. J. Dairy Technol., 64: 207-217.
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  27. Hamad, M.N. and M.M. Ismail, 2011. Quality of soft cheese made with goat's milk as affected with the addition of certain essences. J. Food Dairy Sci. Mansoura Univ., 2: 191-199.
  28. Ismail, M.M., E.M.A. Ammar, A.A. El-Shazly and M.Z. Eid, 2010. Influence of cold storage and addition of various lactations on properties of buffalo’s and cow’s milk. African J. Food Sci., 4: 608-614.
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  29. Ismail, M.M., E.M.A. Ammar, A.A. El-Shazly and M.Z. Eid, 2010. Impact of cold storage and blending different lactations of cow’s milk on the quality of Domiati cheese. African J. Food Sci., Vol. 4.No. 6. .
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  30. El-Shabrawy, H.M., M.M. El-Deeb M.M. Ismail and A.Z. Mehrez, 2010. Effect of ruminal degradability of crude protein and non structural carbohydrates on the performance of lactating goats. 2. Feed digestibility, some blood constituents and milk production and its composition. J. Anim Poult. Prod. Mansoura Univ., 1: 557-571.
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  31. Hamad, M.N. and M.M. Ismail, 2009. Effect of moisture content on the quality of processed cheese spread. Egypt. J. Dairy Sci., 37: 255-262.
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  32. El-Shazly, A.A., E.M.A. Ammar M.M. Ismail and M.Z. Eid, 2008. Effect of cold storage and mixing various lactations of buffaloe’s and cow’s milk on some properties of yoghurt. J. Agric. Sci. Mansoura Univ., 33: 5141-5151.
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  33. Ammar, E.M.A., M.M. Ismail and R.I. El-Metwally, 2008. Chemical, rheological and organoleptical properties of Mozzarella cheese made from goat’s milk and whey proteins. J. Agric. Sci. Mansoura Univ., 33: 4321-4338.
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  34. Ismail, M.M. and M.N.F. Hamad, 2007. Effect of using Glucono-Delta-Lactone as acidulant on the chemical and rheological properties of Mozzarella cheese made from different types of milk. J. Agric. Sci. Mansoura Univ., Vol. 31.No. 4. .
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  35. Ismail, M.M., 2005. Manufacture of domiati cheese from reconstituted skim milk and different types of cream. Egypt. J. Dairy Sci., 33: 247-259.
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  36. Osman, M.M. and M.M. Ismail, 2004. Effect of fortification with zinc, iron and ascorbic acid on the chemical, microbiological and organoleptic properties of buffalo’s milk bio-yoghurt. J. Agric. Sci. Mansoura Univ., 29: 237-251.
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  37. Ismail, M.M. and M.M. Osman, 2004. Effect of adding some herbs to goat feed on the chemical, microbiological and organoleptic properties of Domiati cheese. J. Agric. Sci. Mansoura Univ., 29: 253-263.
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  38. Ismail, M.M. and K.M. Ayyad, 2004. Effect of feeding some medicinal plants on the properties of goat’s milk cream. Egypt. J. Dairy Sci., 32: 367-376.
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  39. Kholoud, I.M.B. and M.M. Ismail, 2003. Effect of draining method on the quality of Kareish cheese. J. Agric. Sci. Mansoura Univ., 28: 7365-7374.
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  40. Ismail, M.M. and M.E. EL-Demerdash, 2003. Effect of milk type and coagulant on physical properties, yield, chemical composition and organoleptic properties of Kareish cheese. Egypt J. Appl. Sci., Vol. 18. No. 8. .
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  41. El-Tahra, M.A., Y.I. Abdel-Kader, A.A. El-Shazly and M.M. Ismail, 2002. Incorporation of buttermilk with other milks in Ras cheese production: Ι. Buffaloe’s milk using two types of rennet. J. Agric. Sci. Mansoura Univ., 27: 3953-3966.
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