Prof. Shaker Mohamed  Arafat

Prof. Shaker Mohamed Arafat

Professor
Agriculture Research Centre, Egypt


Highest Degree
Ph.D. in Food Science and Technology from Al-Azhar University, Egypt

Share this Profile

Area of Interest:

Food Science Technology
100%
Food Science
62%
Food Chemistry
90%
Sensory Analysis
75%
Food Technology
55%

Education

2006

Ph.D.

Al-Azhar University, Egypt

Food Science and Technology

Selected Publications

  1. Basuny, A.M., S.M. Arafat, H.A. Farag and H.M. Soliman, 2016. Production of mixture more resistance from some vegetable oils for frying process. Int. J. Chem. Natural Sci., 4: 365-373.

  2. Arafat, S.M., A.M.M. Basuniy, M.E. Elsayed and H.M. Soliman, 2016. Effect of pedological, cultivar and climatic condition on sterols and quality indices of olive oil. Sci. Agric., 13: 23-29.
    Direct Link  |  

  3. Soliman, H.M., A.M. Basuny and S.M. Arafat, 2015. Utilization of stearic acid extracted from olive pomace for production of triazoles, thiadiazoles and thiadiazines derivatives of potential biological activities. J. Oleo Sci., 64: 1019-1032.

  4. Shaker, M.A., 2015. Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips. Int. Food Res. J., 22: 1557-1563.
    Direct Link  |  

  5. Ismail, A.I. and S.M. Arafat, 2014. Quality characteristics of high‐oleic sunflower oil extracted from some hybrids cultivated under Egyptian conditions. J. Food Technol. Res., 1: 73-83.

  6. Basuny, A.M. and S.M. Arafat, 2014. Maximize the benefit from date pits for production activated carbon and using it for removing peroxides from fried oils. Ann. Res. Rev. Biol., 4: 1561-1577.

  7. Arafat, S.M. and M.E. El-Sayed, 2014. Maximizing the productivity of olives by using some materials and its impacts on the quality indices of picual olive oil. J. Food Technol. Res., 1: 96-110.

  8. Amany, M.M.B., M.A. Shaker and M.S. Hanaa, 2014. Effectiveness of olive-waste ash as an adsorbent material for the regeneration of fried sunflower oil. Curr. Sci. Int., 3: 311-319.

  9. Shaker, M.A., M.B. Amany and A.M.A. Mahmoud, 2013. Production of low acidity rice bran oil by heating process. Peak J. Food Sci. Technol., 1: 13-18.
    Direct Link  |  

  10. Basuny, A.M., S.M. Arafat and S.M. Kamel, 2013. Poly phenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep fat frying. Curr. Res. Microb. Biotechnol., 1: 1-8.

  11. Basuny, A.M., S.M. Arafat and H.A. Farag, 2013. Utilization from fruits and leaves of napek (Zizyphus spina-christi L.) as a source of bioactivecomponents. Banat's J. Biotechnol., 4: 16-28.
    Direct Link  |  

  12. Basuny, A.M., M.S. Arafat and H.M. Soliman, 2013. Chemical analysis of olive and palm pollen: Antioxidant and antimicrobial activation properties. Wudpecker J. Food Technol., 1: 14-21.

  13. Arafat, S.M. and A.A. Ahmad, 2013. Relationship between volatile compounds of olive oil and sensory attributes. Int. Food Res. J., 20: 197-204.

  14. Amany, M.M.B. and M.A. Shaker, 2013. Reduction of acrylamide formation, polymer compounds and oil uptake in potato slices during frying. Curr. Res. Microbiol. Biotechnol., 1: 111-118.

  15. Amany, M.M.B., M.A. Shaker and A.K. Abeer, 2012. Antioxidant activities of date pits in model meat system. Int. Food Res. J., 19: 223-227.

  16. Amany, M.B., M.A. Shaker and A.A. Azza, 2012. Vacuum frying: An alternative to obtain high quality potato chips and fried oil. Banat's J. Biotechnol., 3: 22-30.
    Direct Link  |  

  17. El-Maghrabey, A.F., A.E. Hatab, M.M. El-Danasory, S.M. Arafat and M.S. Ghaly, 2011. Impact of high temperature on physico-chemical propertites of some vegetable oils during dee-fat ferrying process. Egypt. J. Applied Sci., 26: 269-284.

  18. Basuny, A.M.M., S.M. Arafat and A.A. Kinawy, 2011. Antioxidant activities of date pits in a model meat system. Int. Res. J. Biochem. Bioinform., 1: 89-94.
    Direct Link  |  

  19. Basuny, A.M.M., S.L. Nasef, E.A.M. Mahmoud and S.M. Arafat, 2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Int. J. Food Res. .

  20. Basuny, A.M.M., S.L. Nasef, E.A.M. Mahmoud and S.M. Arafat, 2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Banats J. Biotechnol., 2: 76-88.

  21. Arafat, S.M., E.M. AbdlKader and R.M. Sayed, 2011. Fatty acids composition and quality assurance of cemal (bombax) and monsa (chorisia) seed oils and used in deep-fat frying. Bnanats J. Biotechnol., 2: 66-75.

  22. Amany, M.M. Basuny, S.M. Arafat and S.L. Nasef, 2011. Utilization of ostrich oil in foods. Bnanats J. Biotechnol., 2: 7-18.

  23. Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A. Arafa, 2009. Use of some agriculture waste hull ashes for the regeneration of fried sunflower oil. Int. J. food Sci. Technol., 44: 1850-1856.
    CrossRef  |  

  24. Basuny, A.M., A.M. Gaafar and S.M. Arafat, 2009. Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia. Afr. J. Biotechnol., 8: 6627-6633.
    Direct Link  |  

  25. Arafat, S.M., A.M. Gaafar, A.M. Basuny and S.L. Nassef, 2009. Chufa tubers (Cyperus esculentus L.): As a new source of food. World Applied Sci. J., 7: 151-156.
    Direct Link  |  

  26. Amany, M.M. Basuny, A.M. Sharaf, M.E. Abd-Elgany and S.M. Arafat, 2009. Effect of roasting and bleaching processes on white and dark brown sesame seed oils. J. Biol. Chem. Environ., 4: 215-232.

  27. Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A. Arafa, 2008. Safety limits of heat-treated sunflower oil with ferrous sulphate. Adv. Food Sci., 30: 107-112.
    Direct Link  |  

  28. Arafat, S.M., Amany, M.M. Basuny, Dalia and M.M. Mostafa, 2008. Production of tahina substitute from Flaxseed (Linum Usitatissimum). J. Biol. Chem. Environ., 1: 681-696.

  29. Arafat, S.M., Amany, M.M. Basuny and M.E. Ali, 2008. Bioactive components changes during processing method of table olives. J. Biol. Chem. Environ., 1: 171-186.

  30. Amany, M.M. Basuny, Shaker, M. Arafat, Essam and M. Mohamed, 2008. Use of safflower oil mixed with palm olein in deep-fat frying process. J. Biol. Chem. Environ. Sci., 3: 395-409.

  31. Amany, M.M. Basuny, Shaker, M. Arafat, Essam and M. Mohamed, 2008. Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas. J. Biol. Chem. Environ. Sci., 3: 423-436.

  32. Amany, M.M. Basuny, S.M. Arafat, Dalia and M.M. Mostafa, 2008. Virgin olive oil quality: Relationship between bioactive components and organoleptic evaluation. Alex. J. Food Sci. Technol., 3: 21-29.
    Direct Link  |  

  33. Saelm, A.G. and M.S. Arafat, 2007. Evaluation and application of antioxidant activity of some medicinal and aromatic plants on sunflower oil. Egypt. J. Appl. Sci., 22: 250-262.

  34. Hashem, H.A., Amany, M.M. Basuny and S.M. Arafat, 2007. Chemical and physical characteristics of milk fat and palm srearin blends. Minufiya J. Agric. Res., 32: 13-23.
    Direct Link  |  

  35. Dalia, S.M.A., M.M. Mostafa and A.M.M. Basuny, 2007. Evaluation of onion oil (seed and pulp) as antioxidant and microbial growth material. Minufiya J. Agric. Res., 32: 759-769.
    Direct Link  |