Dr. Marwa   Mohamed El-Said Ibrahim

Dr. Marwa Mohamed El-Said Ibrahim

National Research Centre, Egypt

Highest Degree
Ph.D. in Food Sciences from Ain Shams University, Cairo, Egypt

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Area of Interest:

Food Science Technology
Food and Health
Food Analysis
Food Bio-Safety

Research Publications in Numbers


Selected Publications

  1. Salama, H.H., M.M. Elsaid, S.M.A. hamid, S.S. Abozed and M. Mounier, 2020. Effect of fortification with sage loaded liposomes on the chemical, physical microbiological properties and cytotoxicity of yoghurt. Egypt. J. Chem., 63: 3879-3890.
  2. Salama, H., M. Elsaid, s. hamid, S. Abozed and M. Mounier, 2020. Effect of fortification with sage loaded liposomes on the chemical, physical, microbiological properties and cytotoxicity of yoghurt. Egypt. J. Chem., 10.21608/ejchem.2020.27321.2572.
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  3. El-Messery, T.M., M.M. El-Said, N.M. Shahein, H.M.F. El-Din and A. Farrag, 2019. Functional yoghurt supplemented with extract orange peel encapsulated using coacervation technique. Pak. J. Biol. Sci., 22: 231-238.
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  4. El-Messery, T.M., M.M. El-Said, E. Demircan and B. Ozu00e7elik, 2019. Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt. Acta Sci. Polonorum Technol. Aliment., 18: 25-34.
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  5. El-Messery, T.M., M.M. El-Said and E.S.A. Farahat, 2019. Production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Pak. J. Biol. Sci., 22: 247-256.
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  6. Badr, A.N., M.M. El-Said, T.M. Elmessery and A.G. Abdel-Razek, 2019. Non-traditional oils encapsulation as novel food additive enhanced yogurt safety against aflatoxins. Pak. J. Biol. Sci., 22: 51-58.
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  7. Farrag, A., T.M. El-Messery, M.M. El-Said, T.N. Soliman and H.M.F. El-Din, 2018. Microencapsulation of grape phenolic compounds using whey proteins as a carrier vehicle. J. Biol. Sci., 18: 373-380.
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  8. El-Said, M.M., T.M. El-Messery and H.M.F. El-Din, 2018. The encapsulation of powdered doum extract in liposomes and its application in yoghurt. Acta Scient. Pol. Technol. Aliment., 17: 235-245.
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  9. 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.
  10. Mohamed, D.A., M.M. Hassanein, T.M. El-Messery, M.T. Fouad, M.M. El-Said, K. A. Fouda and A.G. Abdel-Razek, 2017. Amelioration of diabetes in a rat model through yoghurt supplemented with probiotics and olive pomace extract. J. Biol. Sci., 17: 320-333.
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  11. Fakhr El-Din, H.M., A.S. Gad, H.F. Haggag, A.M. Farahat and M.M. El-Said, 2017. Production of healthy fermented milk supplemented with natural sources of antioxidants. Int. J. Dairy Sci., 12: 52-63.
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  12. El-Said, M.M., H.F. Haggag, H.M.F. El-Din, A.S. Gad and A.M. Farahat, 2014. Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts. Ann. Agric. Sci., 59: 207-212.
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  13. El-Din, H.M.F., E.M. Hegazy and M.M. El-Said, 2013. Detoxification of aflatoxin M1 in milk supplemented with broccoli florets juice. J. Applied Sci. Res., 9: 913-921.
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  14. El-Din, H.M.F., E.I. Ghita, S.M.A. Badran, A.S. Gad and M.M. El-Said, 2012. Total phenolic compounds, radical scavenging and ferric reducing activity of low fat UF-soft cheese supplemented with thyme extract. J. Applied Sci. Res., 8: 2335-2341.
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  15. Hala, M.F.E., I.G. Ebtisam, M.A.B. Sanaa, A.S. Gad and M.E. Marwa, 2010. Manufacture of low fat UF-soft cheese supplemented with rosemary extract (as natural antioxidant). J. Am. Sci., 6: 570-579.
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  16. Ebtisam, I.G., M.F.E.D. Hala, A.S. Saad, M.E.S. Sanaa, M.A. Badran and M.M. El-Said, 2010. Manufacture of soft cheese with multiple health benefits 1-Fortified with vegetables oils and parsley juice (as natural antioxidants). Egypt. J. Nutr., 1: 101-131.