Prof. Ahmed Mohamed Saied Hussein
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Prof. Ahmed Mohamed Saied Hussein

Professor
National Research Centre, Egypt

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

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Area of Interest:

Food Science and Technology
100%
Food Preservation
62%
Functional Food
90%
Food Toxicology
75%
Food Safety
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
130
Abstracts
0

Selected Publications

  1. Yaseen, A.A., S.Y. Al-Okbi, A.M. Hussein, D.A. Mohamed, A.A. Mohammad, K.A. Fouda and F.M. Mehaya, 2019. Potential protection from Alzheimer’s disease by wheat germ and rice bran nano-form in rat model. J. Appl. Pharm. Sci., 9: 67-76.
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  2. Ibrahim, M.E., A.M.S. Hussein, A.A. Ali and H.A.E. Amany, 2019. Effect of mineral and organic fertilizers on yield and technological traits of some bread wheat varieties. Menoufiia J. Plant Prod., 4: 19-38.
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  3. Hussein, A.M.S., K.F. Mahmoud, N.A. Hegazy, M.M. Kamil, A.A. Mohammad and F.M. Mehaya, 2019. Efficiency of micro and nano encapsulated orange peel essential oils on quality of sponge cake. J. Environ. Sci. Technol., 12: 26-37.
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  4. Hussein, A.M.S., K.A. Fouda, A.N. Badr and A.G. Abdel-Razek, 2019. Counteractive role of white pepper extracts for oxidative stress and hepatotoxicity induced by aflatoxin B1 in rats. Int. J. Pharmacol., 15: 177-188.
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  5. Hussein, A.M.S., H.O. Mohamed, N.S. Zayed, M.A.E. Saleh and M.M. Kamil, 2019. Postharvest treatments for improving the quality of fresh and processed costata persimmon fruits. Asian J. Crop. Sci., 11: 1-7.
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  6. Hussein, A.M.S., N.A. Hegazy, M.M. Kamel and O.S.S. Mohamed, 2018. Physicochemical study on lactose-free biscuits and brownness cakes. J. Biol. Sci., 18: 434-440.
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  7. Hussein, A.M.S., M.M. Hussein, M.F. Salama, I.M. Hamed, K.A. Fouda and R.S. Mohamed, 2018. Formulation and evaluation of functional cookies for improving health of primary school children. Pak. J. Biol. Sci., 21: 401-408.
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  8. Hussein, A.M.S., H.S. Ali and A.R. Al-Khalifa, 2018. Quality assessment of some spring bread wheat cultivars. Asian J. Crop Sci., 10: 10-21.
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  9. Hussein, A.M.S. and S.R. Mohamed, 2018. Fortification of Egyptian cake with some medicinal plants as a natural source of antioxidants and minerals. Int. J. Adv. Med. Sci., 3: 19-26.
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  10. Fouad, S., S.M. El Shebini, M. Abdel-Moaty, N.H. Ahmed and A.M.S. Hussein et al., 2018. Nutritional supplement prepared from whole meal wheat flour, soya bean flour, flaxseed and anise seeds for alleviating the menopausal symptoms. J. Biol. Sci., 18: 381-388.
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  11. El-kalyoubi, M.H., M.F. Khallaf, A.M.S. Hussein, I.M.F. Helmy and A.R. Khalaf, 2018. Effect of fortification of wheat flour with Moringa leaves and seeds powder on bread quality. J. Biol. Chem. Involvement Sci., 13: 229-243.
  12. Ali, H.S., A.F. Mansour, M.M. Kamil and A.M.S. Hussein, 2018. Formulation of nutraceutical biscuits based on dried spent coffee grounds. Int. J. Pharmacol., 14: 584-594.
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  13. Al-Okbi, S.Y., D.A. Mohamed, E.E. Abd-Elhady, A.M. Hussein and E.S. Al-Siedy, 2018. Comparative study of orange and its main bioactive constituents as remedy for non-alcoholic fatty liver in rats. Sci., 21: 359-368.
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  14. Al-Okbi, S.Y., A.M. Hussein, H.F. Elbakry, K.A. Fouda, K.F. Mahmoud and M.E. Hassan, 2018. Health benefits of fennel, rosemary volatile oils and their nano-forms in dyslipidemic rat model. Pak. J. Biol. Sci. PJBS, 21: 348-358.
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  15. Abdel-Razek, A.G., A.N. Badr, T.M. El-Messery, M.M. El-Said and A.M.S. Hussein, 2018. Micro-nano encapsulation of black seed oil ameliorate its characteristics and its mycotoxin inhibition. Biosci. Res., 15: 2591-2601.
  16. Shaaban, F.K.M. and M.S.A. Hussein, 2017. Influence of some safety post-harvest treatments on fruit quality and storability of guava fruits. Curr. Sci. Int., 6: 491-500.
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  17. Hussien, A.M.S., H.M. Abbas, H.M. Bayoumi and M. Abd El-Aziz, 2017. Properties of full fat rice bran and yoghurt fortified with it. Int. J. Dairy Sci., 12: 170-176.
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  18. Hussein, A.M.S., N.A. Hegazy, M.M. Kamil and S.S.M. Ola, 2017. Formulation and evaluation of some healthy natural juice blends. Asian J. Sci. Res., 10: 160-168.
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  19. 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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  20. Hussein, A.M.S., M.M. Kamil, S.N. Lotfy, K.F. Mahmoud, F.M. Mehaya and A.A. Mohammad, 2017. Influence of nano-encapsulation on chemical composition, antioxidant activity and thermal stability of rosemary essential oil. Am. J. Food Technol., 12: 170-177.
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  21. Hussein, A.M.S. and H.S. Ali, 2017. Chemical and technological properties of improved snacks from oat and date seeds composite flour. Am. J. Food Technol., 12: 201-208.
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  22. El-Seadawy, I.E.S., W.S. El-Nattat, M.M. El-Tohamy, S.A.H. Aziza, Y.A. El-Senosy and A.S. Hussein, 2017. Preservability of rabbit semen after chilled storage in tris based extender enriched with different concentrations of Propolis ethanolic Extract (PEE). Asian Pac. J. Reprod., 6: 68-76.
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  23. El-Seadawy, I.E.S., S.A.H. Aziza, Y.A. El-Senosy, W.S. El-Nattat, M.M. El-Tohamy and A.S. Hussein, 2017. Biochemical changes of chilled rabbit semen diluted in tris based extender enriched with different concentrations of Moringa olifera leaves extract. Benha Vet. Med. J., 32: 88-99.
  24. El-Baz, F.K., S.M. Abdo and A.M.S. Hussein, 2017. Microalgae Dunaliella salina for use as food supplement to improve pasta quality. Int. J. Pharma Sci. Rev. Res., 46: 45-51.
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  25. El-Baz, F.K., A.A. Omran, A.M.S. Hussein and E.A. Ibrahim, 2017. Improvement of nutritional and quality of lasagna supplemented with Scenedesmus obliquus. Int. J. Pharm. Sci. Rev. Res., 46: 28-38.
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  26. El Shebini, S.M., M. Abdel-Moaty, Y.I. Kazem, N.H. Ahmed and S. Fouad et al., 2017. Relation between obesity, cognition and serum amyloid β protein level and potential role of foeniculum vulgare in reducing weight and improving cognitive functions. J. Biol. Sci., 17: 202-212.
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  27. Al-Okbi, S.Y., A.M. Doha, E.H. Thanaa, M.S.H. Ahmed and F. Karem, 2017. Evaluation of functional foods for prevention of hepatorenal syndrome in rat model. Res. J. Pharm. Biol. Chem. Sci., 8: 1202-1211.
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  28. Shaheen, M.S., H.A. Shaaban, A. Hussein, M. Ahmed, K. El-Massry and A. El-Ghorab, 2016. Evaluation of chitosan/fructose model as an antioxidant and antimicrobial agent for shelf life extension of beef meat during freezing. Polish J. Food Nutr. Sci., 66: 295-302.
  29. Mohamed, S.S., A.M.S. Hussein and A.H. Essam, 2016. Preparation of bread supplemented with milk thistle flour and its effect on acute hepatic damage caused by carbon tetrachloride in rats. Middle East J. Applied Sci., 6: 531-540.
  30. Mohamed, S.R., T.A. El-Desouky, A. Hussein, S.S. Mohamed and K.M. Naguib, 2016. Modified rice straw as adsorbent material to remove aflatoxin B1 from aqueous media and as a fiber source in fino bread. J. Toxicol. 10.1155/2016/6869582.
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  31. Metwally, S.A., G.E. Ibrahim, B.H. Abo-Leila and A.M.S. Hussein, 2016. Effect of gibberellins and progesterone on growth, vase life, chemical composition and volatile component of Lathyrus odoratus. Res. J. Pharm. Biol. Chem. Sci., 7: 2307-2317.
  32. Hussein, A.M.S., S.N. Lotfy, M.M. Kamil and M.E. Hassan, 2016. Effect of microencapsulation on chemical composition and antioxidant activity of cumin and fennel essential oils. Res. J. Pharm. Biol. Chem. Sci., 7: 1565-1574.
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  33. Hussein, A.M.S., N.A. Hegazy, M.M. Kamil and O.S.S. Mohamed, 2016. Utilization of yoghurt and sucralose to produce low-calorie cakes. Am. J. Food Technol., Vol. 6. 10.4172/2155-9600.1000447.
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  34. Hussein, A.M., S.N. Lotfy and M.M. Kamil, 2016. Chemical composition and antioxidant activities of microencapsulated rosemary and clove essential oils. Int. J. Pharm. Tech. Res., 9: 228-236.
  35. El Shebini, S.M., M.I.A. Moaty, S. Fouad, Y.M.I. Kazem and N.H. Ahmed et al., 2016. Association between serum clusterin and cognitive functions in obese Egyptian women; Potential effects of dietary therapy. Der Pharm. Chem., 8: 205-213.
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  36. Al-Okbi, S.Y., I.M. Hamed, D.A. Mohamed, A.M.S. Hussein and A.M. Helal, 2016. Physiochemical, sensory and biological properties of wheat-rice bran composite biscuits, crackers and pasta. Res. J. Pharm. Biol. Chem. Sci., 7: 1201-1214.
  37. Abbas, H.M., A.M.S. Hussein and G.E. Ibrahim, 2016. Changes in antioxidant activity and volatile compounds of functional yoghurt fortified with rice bran during storage. J. Chem. Pharm. Res., 8: 761-766.
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  38. Moaty, M.I., S. Fouad, S.M. El Shebini, Y.M. Kazem and N.H. Ahmed et al., 2015. Serum ceramide kinase as a biomarker of cognitive functions and the effect of using two slimming dietary therapies in obese middle aged females. Open Access Macedonian J. Med. Sci., 3: 18-25.
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  39. Hussein, A.M.S., M.M. Kamil, N.A. Hegazy, K.F. Mahmoud and M.A. Ibrahim, 2015. Utilization of some fruits and vegetables by-products to produce high dietary fiber jam. Food Sci. Q. Manage., 37: 39-45.
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  40. Hussein, A.M. and S.Y. Al-Okbi, 2015. Evaluation of bakery products made from barley-gelatinized corn flour and wheat-defatted rice bran flour composites. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 9: 990-999.
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  41. Abbas, H.M., A.M.S. Hussein, F.L. Seleet, H.M. Bayoumi and M. Abd El-Aziz, 2015. Quality of some dairy by-products supplemented with wheat germ as functional beverages. Int. J. Dairy Sci., 10: 266-277.
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  42. Mohamed, S.A., A.M.S. Hussein and G.E. Ibraheim, 2014. Physicochemical, sensorial, antioxidant and volatile of juice from prickly pear with guava or mandarin. Int. J. Food Nutr. Sci., 3: 44-53.
  43. Moaty, M.I.A., S.M. El Shebini, N.H. Ahmed, A.M.S. Hussein, M.S. Mohamed, S.T. Tapozada and L.M. Hanna, 2014. Serum level of the adipokine “Vaspin” in relation to metabolic parameters: Short-term effect of specific dietary therapy. Macedonian J. Med. Sci., 7: 185-190.
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  44. Hussein, A., M.S. Shaheen, H.H. Abdel-Kalek and S.A.H. El-Nor, 2014. Production of low calorie bakery product with pleasant flavour, antioxidant and antimicrobial activities. Polish J. Food Nutr. Sci., 64: 253-265.
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  45. Hegazy, N.A., M.M. Kamil, A.M.S. Hussein and G.F. Bareh, 2014. Chemical and technological properties of improved biscuit by chestnut flour. Int. J. Food Nutr. Sci., 3: 7-15.
  46. El-Ghorab, A.H., F. Osman, M.A. Abd El Mageed, M.S. Shaheen and A.M.S. Hussein et al., 2014. Effect of fermentation and cooking on the quality of sausages and burgers. Int. J. Food Nutr. Sci., 3: 145-154.
  47. El Salwa, S.M., A.M.S. Hussein, M.I.A. Moaty, N.H. Ahmed, L.M. Hanna and S.T. Tapozada, 2014. Chemical, rheological and sensory properties of wheat-oat flour composite snacks and its healthy beneficial effect. Int. J. Food Nutr. Sci., 3: 34-43.
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  48. Ahmed, Z.S. and A.M. Hussein, 2014. Exploring the suitability of incorporating tiger nut flour as novel ingredient in gluten-free biscuit. Pol. J. Food Nutr. Sci., 64: 27-33.
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  49. Sharaf, O.M., M.S. Shahein, H.A. Shaaban, G.A. Ibrahim and A.M. Hussein et al., 2013. Production of cheese flavor and antifungal substances by Lactobacillus plantarum and Lactococcus lactis subsp diacetylactis and their application in bakery products. World Applied Sci. J., 24: 900-907.
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  50. Hussein, A.M.S., M.M. Kamil, N.A. Hegazy and S.A.H. Abo El-Nor, 2013. Effect of wheat flour supplemented with barely and/or corn flour on balady bread quality. Polish J. Food Nutr. Sci., 63: 11-18.
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  51. Hassan, E.A., A. Hussein and A.A. Hussein, 2013. Chemical, rheological and sensory evaluation of pate stuffed with broccoli (Brassica oleraceae L.). Polish J. Food Nutr. Sci., 63: 245-252.
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  52. El Shebini, S.M., A.M.S. Hussein, M.I.A. Moaty, M.S. Mohamed, N.H. Ahmed, L.M. Hanna and S.T. Tapozada, 2013. Metabolic syndrome: Potential benefit from specific nutritional dietary therapy. J. Applied Sci. Res., 9: 1940-1951.
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  53. Al-Okbi, S.Y., D.A. Mohamed, T.E. Hamed and A.M. Hussein, 2013. Cereals' products with red grape and walnut extracts as functional foods for prevention of kidney dysfunction. Int. J. Biol. Vet. Agric. Food Eng., 7: 584-590.
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  54. Hussein, A.M.S., N.A. Hegazy and T.A.A. Ibrahim, 2012. Production and evaluation of gluten-free cakes. Aust. J. Basic Applied Sci., 6: 482-491.
  55. Bareh, G.F., M.S. Shaheen and A.M.S. Hussein, 2012. Production of good quality products from Egyptian Prickly pear fruits. J. Applied Sci. Res., 8: 5459-5503.
  56. Ahmed, Z.S. and A.M.S. Hussein, 2012. Utilization of cinnamon and orange extracts to improve the microbial quality and shelf life of sponge cakes. Aust. J. Basic Applied Sci., 6: 665-672.
  57. Mohamed, G.F., M.S. Shaheen, S.K. Khalil, A.M.S. Hussein and M.M. Kamil, 2011. Application of FT-IR spectroscopy for rapid and simultaneous quality determination of some fruit products. Nat. Sci., 9: 21-31.
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  58. Kassem, S.S., M.M. Abdel-Kader, M.S. Mohamed, A.M.S. Hussein, I.H. Badawy and F.A. El-Shobaki, 2011. Formulation and production of school lunch meals with high nutritional and health value. Int. J. Acad. Res., 3: 841-845.
  59. Kamil, M.M., G.H. Ragab A.M.S. Hussein and H.S. Ali, 2011. Chemical, physical and microstructure of some Egyptian New Wheat Varieties. Int. J. Acad. Res., 3: 1573-1578.
  60. Kamil, M.M., A.M. Hussien, G.H. Ragab and S.K.H. Khalil, 2011. Detecting adulteration of durum wheat pasta by FT-IR spectroscopy. J. Am. Sci., 7: 573-575.
  61. Hussein, A.M.S., M.M. Kamil and G.M. Mohamed, 2011. Physicochemical and sensorial quality of semolina-defatted guava seeds flour composite pasta. J. Am. Sci., 7: 623-629.
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  62. Hussein, A.M.S., A.S.A. El-Azeem, A.M. Hegazy, A.A. Afifi and G.H. Ragab, 2011. Physiochemical, sensory and nutritional properties of corn-fenugreek flour composite biscuits. Aust. J. Basic Applied Sci., 5: 84-95.
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  63. Hussein, A.M.S. and N.A. Shedeed, 2011. Production of good quality drinks from some Egyptian berry fruits varieties. Model. Meas. Control, 72: 26-37.
  64. Hussein, A., N. Shedeed, H. Abdel-Kalek and M.S. El-Din, 2011. Antioxidative, antibacterial and antifungal activities of tea infusions from berry leaves, carob and doum. Polish J. Food Nutr. Sci., 61: 201-209.
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  65. Hassan, E.A., A.M.S. Hussein and M.E. El-Awadi, 2011. Kohlrabi (Brassica caulorapa L): A potent anticancer vegetable processed in baked biscuits. Nature Sci., 9: 149-179.
  66. Hussein, A.S., G.S. Ibrahim, M.M.S Asker and M.G. Mahmoud, 2010. Exopolysaccharide from Lactobacillus helveticus: Identification of chemical structure and effect on biscuit quality. Czech J. Food Sci., 28: 225-232.
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  67. Hussein, A.M.S., Z.A.S, Nefis and A. Hegazy, 2010. Physiochemical, sensory and biological properties of wheat-doum fruit flour composite cakes. Pol. J. Food Nutr. Sci., 60: 239-244.
  68. Hussein, A.M., M.M. Kamil and G.H. Ragab, 2010. Technological properties of some Egyptian new wheat varieties. J. Am. Sci., 6: 1160-1171.
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  69. Shalaby, A.R., N.A. Hegazy, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2009. Production of Tortilla Chips from Corn and/or Sorghum. V. Storage Stability with regard to antioxidants used. J. Agric. Sci. Mansoura Univ., 34: 11157-11165.
  70. Hegazy, A.N., A.R. Shalaby, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2009. Production of Tortilla Chips from Corn and/or Sorghum. VI. Effect of legume supplementation on the quality of the product. J. Agric. Sci. Mansoura Univ., 34: 11167-11177.
  71. Hegazy, A.M., M.M. Abdetr-Khader, M.S.H. Ahmed, I.H. Badawy and F.A. El-Shobaki, 2009. Evaluation of the nutritional value of some modified snacfts. Egyp. J. Nutr., 23: 109-131.
  72. Shalaby, A.R., N.A. Hegazy, F.A. Salem, S.M. Abd El-Moneim and A.M. Hussein, 2008. Production of tortilla chips from corn and/or sorghum. IV. Storage Stability with regard to packing materials. Egypt. J. Nutr., 23: 49-67.
  73. Hussein, A.M.S., A.S. Barakat and M.A. Naem, 2008. Effect of drying methods on the chemical and technological properties of the instant talbina powders. Egypt. J. Nutr., 33: 97-127.
  74. Husein, A.M.S., E.A. Saleh, H. Badawy and F.A. El-Shobaki, 2008. Rheological and Sensory Evaluation of some Snacks modified to Improve their Nutritive and Health value. J. Agric. Sci. Mansoura Univ., 33: 321-330.
  75. Hegazy, N.A., A.R. Shalaby, F.A. Salem, S.M.A. El-Moneim and A.M. Hussein, 2008. Production of tortilla chips from corn and/or sorghum. III. Chemical and Sensory Evaluation. Egypt. J. Nutr., 23: 25-48.
  76. Hussein, A.M.S., 2007. Chemical, rheological and quality properties of biscuits supplemented with fenugreek flour. J. Agric. Sci. Mansoura Univ., 32: 10239-10249.
  77. Hussein, A.M.S. and N.A. Hegazy, 2007. Physicochemical characteristics and sensory evaluation of corn and sorghum dry masa flours in relation to packaging materials and storage conditions. J. Agric. Sci. Mansoura Univ., 32: 7417-7435.
  78. Hussein, A.M.S. and N.A. Hegazy, 2007. Effect of adding aleurone flour at different levels on pan bread quality. Minufiya J. of Agric. Res., 32: 1349-1363.
  79. Eissa, H.A., A.S. Hussein and B.E. Mostafa, 2007. Rheological properties and quality evaluation of Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Pol. J. Food Nutr. Sci., 57: 487-496.
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  80. Hussein, A.M.S., I.M.F. Helmy and B.E. Mostafa, 2006. Effect of barley Flour and some of their functional ingredients on quality of pan-bread. Monufiya J. Agric. Res., 31: 877-897.
  81. Hussein, A.M.S., B.E. Mustafa and H.A. Moharrum, 2006. Preparation and evaluation of instant noodles made from wheat, rice, sorghum flours and their blends. Bull. Nat. Nutr. Inst., 29: 24-32.
  82. Shalaby, A.R., N.A. Hegazy, F.A. Salem, S.M. Abd El-Moneim and A.M.S. Hussein, 2004. Production of tortilla chips from corn and/or sorghum: II - Evaluation of starch gelatinization and crystallinity. J. Agric. Sci. Mansoura Univ., 29: 7117-7136.
  83. Nefisa, A.H., A.R. Shalaby, F.A. Salem, S.M. Abd El-Moneim and A.M.S. Hussein, 2004. Production of tortilla chips from corn and /or sorghum: I-physicochemical changes occurred in starch granules. J. Agric. Sci Mansoura Univ., 29: 7107-7115.