Dr. Wafaa Kamel Bahgaat

Dr. Wafaa Kamel Bahgaat

Associate professor
National Research Centre, Egypt


Highest Degree
Ph.D. in Food Science and Technology from Ain Shams University, Egypt

Share this Profile

Area of Interest:

Food Science Technology
100%
Fermented Dairy Foods
62%
Functional Food
90%
Dairy Technology
75%
Amino Acids
55%

Selected Publications

  1. Wehaidy H.R., W.A.A. Wahab, A.M.M. Kholif, M. Elaaser, W.K. Bahgaat and M.A. Abdel-Naby, 2020. Statistical optimization of b. subtilis mk775302 milk clotting enzyme production using agro-industrial residues, enzyme characterization and application in cheese manufacture. Biocatalysis and Agricultural Biotechnology 25: 101589-101589.
    CrossRef  |  Direct Link  |  
  2. Foda, M.I., Y. El-Shattor, S.M. Aly, G.A. Abo-Elwafa, S.S. Kassem, I.H. Badaw and W.K. Bahgaat, 2020. Chemical and nutritional evaluation of novel white soft cheese prepared by nano-fortified interesterified olein: Stearin vegetable butter. Int. J. Dairy Sci., 15: 161-168.
    CrossRef  |  Direct Link  |  
  3. Ibrahim O.A.El-Hamid., A.G. Mohamed and W.K. Bahgaat, 2019. Natural peppermint-flavored cheese. Acta Scientiarum Polonorum Technologia Alimentaria 18: 75-85.
    CrossRef  |  Direct Link  |  
  4. Bahgaat W.K. and H.M. Mahrous, 2019. Efficiency of water resources in small and medium-sized dairy factories in egypt. International Journal of Dairy Science 14: 1-11.
    CrossRef  |  Direct Link  |  
  5. Mahrous, H.M., W.K. Bahgaat and M.A. El-G. Khorshid, 2017. Impact of technological determinants on the production and marketing of dairy products in small and medium productive projects in Egypt. Int. J. Dairy Sci., 12: 359-367.
    CrossRef  |  Direct Link  |  
  6. Bahgaat, W.K. and S. Abd El Ghani, 2017. Comparison of amino acids and fatty acids profiles of egyptian kishk: Dried wheat based fermented milk mixture as functional food. Am. J. Food Technol., 12: 43-50.
    CrossRef  |  Direct Link  |  
  7. El-Shattory, Y., G.A. Abo-Elwafa, M.A. Saadia, I.F. Mervat, K.B. Wafaa, E.H. Amany and I.H. Badawy, 2016. Studies on the application of nano-fortified interesterified Olein: Stearin vegetable butter in biscuits preparation and its nutritional evaluation. Am. J. Food Technol., 11: 171-181.
    CrossRef  |  Direct Link  |  
  8. 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  |  
  9. Foda, M.I., W.K. Bahgaat, J.M. Kassem and S.E. Aly, 2013. Fourier transform infrared (FTIR) spectra in relation to the composition of white soft cheese. World Appl. Sci. J., 26: 289-295.
    Direct Link  |  
  10. Hassan, A.A., N.M. Rasmy, M.I. Foda and W.K. Bahgaat, 2012. Production of functional biscuits for lowering blood lipids. World J. Dairy Food Sci., 7: 1-20.
    Direct Link  |