Dr. Fatma  Abd EL-Fattah Mohamed Hassan

Dr. Fatma Abd EL-Fattah Mohamed Hassan

Professor
National Research Centre, Egypt


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

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Area of Interest:

Food Science Technology
100%
Dairy Science
62%
Nutrition Sciences
90%
Dairy Technology
75%
Functional Food
55%

Selected Publications

  1. Mohamed, F.A.E.F., H.H. Salama, S.M. El-Sayed, H.S. El-Sayed and H.A.H. Zahran, 2018. Utilization of natural antimicrobial and antioxidant of Moringa oleifera leaves extract in manufacture of cream cheese. J. Biol. Sci., 18: 92-106.
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  2. Hassan, F.A.M., A.K. Enab, M.A.M. Abd El-Gawad, N.S. Abd Rabou, H.S. El-Sayed and A.M. Abdalla, 2018. Production of healthy functional soft white cheese using Moringa oleifera oil. Pak. J. Biol. Sci., 21: 394-400.
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  3. Mehanna, N.S., F.A.M. Hassan, T.M. El-Messery and A.G. Mohamed, 2017. Production of functional processed cheese by using tomato juice. Int. J. Dairy Sci., 12: 155-160.
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  4. Hassan, F.A.M., A.K. Enab, M.A.M. Abdel-Gawad, H.M. Bayoumi and Y.B. Youssef, 2017. Utilization of Moringa oleifera leaves powder in production of soft white cheese. Int. J. Dairy Sci., 12: 137-142.
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  5. Hassan, F.A.M., H.M. Bayoumi, M.A.M. Abd El-Gawad, A.K. Enab and Y.B. Youssef, 2016. Utilization of Moringa oleifera leaves powder in production of yoghurt. Int. J. Dairy Sci., 11: 69-74.
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  6. Khorshid, M.A., A.M.F. Hassan, A.M.M. Abd El-Gawad and A.K. Enab, 2015. Effect of some plants and pesticides on acetylcholinesterase. Am. J. Food Technol., 10: 93-99.
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  7. Hassan, F.A.M., H.M. Abbas, J.M. Kassem, N.M. Rasmy, M.H. El Kalyoubi and M.F. Al-Okaby, 2015. Utilization of high quality extracted olive oil in manufacture of modified butter blends. Am. J. Food Technol., 10: 118-126.
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  8. Abbas, H.M., F.A.M. Hassan, J.M. Kassem, N.M. Rasmy, M.H. El-Kaluobi and M.F. El-Okaby, 2015. Preparation of cheese yoghurt using extracted high virgin olive oil. Int. J. Dairy Sci., 10: 288-296.
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  9. Hassan, F.A.M., H.M. Abbas, M.A.M. Abd El-Gawad and A.K. Enab, 2014. Goats dairy products as a potentially functional food. Life Sci. J., 11: 648-657.

  10. Abbas, H.M., F.A.M. Hassan, M.A.M. Abd El Gawad, W.A. Gafour and N.S. Ahamed, 2014. Preparation of limited processed cheese by using direct acidification resemble to mozzarella chesses properties. Life Sci. J., 11: 856-861.

  11. Abbas, H.M., F.A.M. Hassan, M.A.M. Abd El Gawad and A.K. Enab, 2014. Physicochemical characteristics of goats milk. Life Sci. J., 11: 307-317.

  12. Mohamed, A.G., T.A. Morsy, S.M. Kholif and F.A.M. Hassan, 2013. Nutritive value of processed cheese manufactured from goat's milk fed diet supplemented with essential plant oils. World Applied Sci. J., 26: 1400-1406.
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  13. Mohamed, A.G., M.M. Deabes, F.A.M. Hassan, A.K. Enab and A.A.K. Abou-Arab, 2013. Biogenic amines and chemical composition of different formulations used for manufacture of processed cheese. J. Applied Sci. Res., 9: 1477-1483.

  14. Hassan, F.A.M., M.A.M. Abd El-Gawad and A.K. Enab, 2012. Flavour compounds in cheese (review). Int. J. Acad. Res. Part A, 4: 169-181.
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  15. Enab, A.K., F.A.M. Hassan and M.A.M. Abd El Gawad, 2012. Effect of manufacture steps on cheese structure (Review). Int. J. Acad. Res., 4: 79-89.

  16. Mohamed, A.G., A.M.H. Fatma, H.M. Bayoumi and A.K. Enab, 2011. Utilization of Goats milk in manufacture of processed cheese. J. Am. Sci., 7: 616-621.

  17. Hussein, M.M., F.A.M. Hassan, H.H. Abdel Daym, A. Salama, A.K. Enab and. A.A. Abd El-Galil, 2011. Utilization of some plant polysaccharides for improving yoghurt consistency. Ann. Agric. Sci., 56: 97-103.
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  18. Hassan, F.A.M., G.A.M. Nawar, A.K. Enab, F.L. Seleet and A.G. Mohamed, 2011. Utilization of microcrystalline cellulose prepared from rice straw in manufacture of low fat soft white cheese. J. Am. Sci., 7: 622-625.

  19. Khorshid, M.A. and F.A.M. Hassan, 2010. Structure of whey protein consequence for dairy industry. J. Am. Sci., 6: 79-84.

  20. Hassan, F.A.M., W.A. Helmy, A.K. Anab, H.M. Bayoumi and H. Amer, 2010. Production of healthy yoghurt by using aqueous extract of garlic. Arab Univ. J. Agric. Sci., 18: 171-177.

  21. Galal, A.M.N., A.M.H. Fatma, K.E. Ali, M.K. Jihan and H.S.M. Sahar, 2010. Utilization of microcrystalline cellulose prepared from rice straw in manufacture of yoghurt. J. Am. Sci., 6: 226-231.

  22. Salem, M.M.E., Mona A.M. Abd El-Gawad, Fatma A.M. Hassan and B.A. Effat, 2007. The use of synbiotics for production of functional low fat Labneh. Pol. J. Food Nutr. Sci., 16: 151-159.
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  23. Hassan, F.A.M., M.A.M. Abd El-Gawad, N.S. Ahmad and H.M. Bayoumi, 2007. Sensory evaluation of skim milk beverage fortified with whey protein concentrate and carrot. Ann. Agric. Sci., 2: 413-420.

  24. Hassan, F.A.M., M.A. Khorshid and M.A.M. Abd El Gawd, 2005. The Feasibility of using some whey proteins concentrate preparations in manufacture of infant formula. Arab Univ. J. Agric., 13: 815-824.

  25. Ibrahim, G.A., M.A.M. Abd El Gawd and F.A.M. Hassan, 2002. The feasibility of using some probiotic bacteria in manufacture of flavoured whey beverages. Minufiya J. Agric. Res., 27: 243-257.

  26. Hassan, F.A.M., 2002. Production of whey protein concentrates, WPC in pilot plant and utilizing it for preparing beverages. Ann. Agric. Sci., 47: 313-323.

  27. Hassan, F.A.M., 2002. Effect of pH of preheating of whey protein concentrates (WPC) on its functionality (model beverages). Ann. Agric. Sci., 47: 300-311.

  28. Hassan, F.A.M., S.S. Mohamed and A.K. Enab, 2001. Preparation of dairy products enriched with sesame seed protein. Egypt. J. Food Sci., 29: 79-93.

  29. Hassan, F.A.M., S.A. Baker and M.A.M. Abdel-Gawad, 2001. Effect of the type of starter and processing method on quality of labneh. J. Agric. Sci., 26: 319-331.

  30. Hassan, F.A.M., M.A.M.A. El-Gawad and A.K. Enab, 2000. Effect of coagulant type on the quality of soft cheese manufactured from buffaloes milk with special reference to microstructure. Arab Univ. J. Agric. Sci., 8: 691-703.

  31. Hassan, F.A.M., 2000. Effect of mixed coccus to rod starter ratio on Mozzarella cheese quality. Egypt. J. Dairy Sci., 28: 219-229.
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  32. Hassan, F.A.M. and M.A.M. Abdel-Gawad, 2000. Manufacture of mozzarella cheese supplemented with different protein concentrates. Egypt. J. Dairy Sci., 28: 37-48.

  33. Abd El-Gawad, M.A.M. and F.A.M. Hassan, 2000. Manufacture of low fat soft white cheese by using fat replacers. Arab Univ. J. Agric. Sci., 8: 253-261.

  34. Hassan, F.A., W.A. Helmy and A.K. Enab, 1999. Utilization of some local polysaccharide in manufacturing of yoghurt. Egypt. J. Dairy Sci., 27: 281-290.

  35. Abou Dawood, A.E., M.A. Khorshid, H.I. Ismail, F.A.M. Hassan and M.M.S. Dalia, 1999. The feasibility of using ultrafiltration [UF] and reverse osmosis [RO] in producing soft ice cream. J. Agric. Sci., 24: 3517-3523.

  36. Abou Dawood, A.E., M.A. Khorshid, H.I. Ismail and F.A.M. Hassan, 1999. The feasibility of using ultrafiltation [UF] and Reverse osmosis [RO] in producing yoghurt and acidophilus milk. J. Agric. Sci., 24: 3509-3516.

  37. Abbas, H.M., F.A.M. Hassan and A.K. Enab, 1999. Nutritional and flavour properties of labneh produced from Egyptian goat milk. Arab Univ. J. Agric. Sci., 7: 71-78.

  38. Khorshid, M.A., R.K. El Dairouty, F.A.M. Hassan and G.A. Ibrahim, 1997. Shelf life of milk concentrated by reverse osmosis. J. Agric. Sci. Mansoura Univ., 22: 805-813.

  39. Hassan, F.A.M., 1997. Modified butter blend. Ann. Agric. Sci., 35: 311-323.

  40. Hassan, F.A.M., H.M. Abbas, N.S. Ahmed and A.K. Enab, 1996. Flavoured beverages from cheese whey and plant proteins. Egypt. J. Dairy Sci., 24: 141-152.

  41. Ahmed, N.S., F.A.M. Hassan, F.M.M. Salama and A.K.M. Enab, 1995. Utilization of plant proteins in manufacture of cheese analogs. Egypt. J. Food Sci., 23: 37-45.

  42. Khorshid, M.A., F.A.M. Hassan and F.M. Abo El Naga, 1994. Utilization of concentrated whey prepared by (RO) in bakery industry. Egypt. J. Applied Sci., 9: 747-765.

  43. Fatma, M.M. and F.A.M. Hassan, 1994. Manufacture of new yoghurt-like products. Egypt. J. Dairy Sci., 22: 31-38.

  44. El-Sayed, N.H., F.A.M. Hassan and M.H. El-Senaity, 1993. Manufacture of labneh from goatŁs milk. J. Agric. Sci. Mansoura Univ., 18: 3310-3316.

  45. Abou Dawood, A.E., F.H. Abd Rabo, N.S. Ahmed and F.A.M. Hassan, 1993. Manufacture of yoghurt from Goat's milk. Egypt. J. Dairy Sci., 21: 21-33.

  46. Ahmed, N.S., F.H. Abd Rabo, A.E. Abou Dawood and F.A.M. Hassan, 1992. Preparation of low fat beverages from Goot's milk. Egypt. J. Food Sci., 20: 63-74.

  47. Abd Rabo, F.H., N.S. Ahmed, A.E. Abou Dawood and F.A.M. Hassan, 1992. Changes in milk constituents during manufacture of Goat's milk yoghurt. Egypt. J. Dairy Sci., 20: 317-328.

  48. Abd Rabo, F.H., N.S. Ahmed, Abou Dawood and F.A.M. Hassan, 1989. Organochlorine, organophosphorus and carbamate cause changes in some properties of buffaloes' milk. Egypt. J. Dairy Sci., 17: 105-113.

  49. Abd Rabo, F.H., N.S. Ahmed, A.E. Abou Dawood and F.A.M. Hassan, 1989. Heat treatments change amounts of pesticides residues in buffaloe's milk. Egypt. J. Dairy Sci., 17: 349-357.