Dr. Jihan Mohamed Kassem
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Dr. Jihan Mohamed Kassem

Associate Professor
National Research Centre, Egypt


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

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Biography

Dr. Jihan Mohamed Kassem is currently working as Researcher at National Research Centre, Cairo, Egypt. She obtained her Ph.D. in Agricultural Science from Cairo University, Egypt. She is member of Egyptian Society of Dairy Science, and Egyptian Society of Food Science. Her working experience includes from 1995 to 2000 she appointed as Research Assistant, from 2000 to 2008 appointed as Assistant Researcher. She also attended number of conferences and workshops. She has 6 publications in journals.

Area of Interest:

Food Science Technology
100%
Dairy Science
62%
Dairy Chemistry & Technology
90%
Food and Drinking Water
75%
Food Technology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. El-Sayed, H.S., J.M. Kassem, K. El-Shafei, F.M. Assem and O.M. Sharaf, 2017. Comparative evaluation of the microencapsulation methods efficiency to protect probiotic strains in simulated gastric conditions. Int. J. Biol. Pharm. Allied Sci., 6: 521-545.
    Direct Link  |  
  2. Mohamed, A.G., M.H.M. Abbas, M.J. Kassem, M.A. Hala and M.B. Salwa, 2016. Effect of emulsifying salt type on physiochemical properties of processed cheese as well as genetic and biochemical changes in male mice. Int. J. Dairy Sci., 11: 1-10.
    CrossRef  |  Direct Link  |  
  3. Mohamed, A.G., H.M. Abbas, J.M. Kassem, W.A. Gafour and A.G. Attalah, 2016. Impact of myrrh essential oil as a highly effective antimicrobial agent in processed cheese spreads. Int. J. Dairy Sci., 11: 41-51.
    CrossRef  |  Direct Link  |  
  4. El-Kholy, W., A.B. Abd El-Khalek, S.H.S. Mohamed, T.M. Fouad and M.J. Kassem, 2016. Tallaga cheese as a new functional dairy product. Am. J. Food Technol., 11: 182-192.
    CrossRef  |  Direct Link  |  
  5. Sharaf, O.M., K. El-Shafei, G.A. Ibrahim, H.S. El-Sayed and M.M. Kassem et al., 2015. Preparation, properties and evaluation of folate and riboflavin enriched six functional cereal-fermented milk beverages using encapsulated Lactobacillus plantarum or Streptococcus thermophiles. Res. J. Pharm. Biol. Chem. Sci., 6: 1724-1735.
    Direct Link  |  
  6. Kassem, J.M., 2015. Future challenges of whey proteins. Int. J. Dairy Sci., 10: 139-159.
    CrossRef  |  Direct Link  |  
  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. .
    Direct Link  |  
  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.
    CrossRef  |  Direct Link  |  
  9. Seleet, F.L., J.M. Kassem, H.M. Bayomim, N.S. Abd-Rabou and N.S. Ahmed, 2014. Production of functional spreadable processed cheese analogue supplemented with chickpea. Int. J. Dairy Sci., 9: 1-14.
    CrossRef  |  Direct Link  |  
  10. Abbas, H.M., N.M. Shahein, N.S. Abd Rabou, J.M. Kassem and Y.B. Youssef, 2014. Conjugated linoleic acid: Biosynthesis, benefits for human health and its contents in milk and milk products. Life Sci. J., 11: 215-227.
  11. Zaky, W.M., J.M. Kassem, H.M. Abbas and S.H.S. Mohamed, 2013. Evaluation of salt-free labneh quality prepared using dill and caraway essential oils. Life Sci. J., 10: 3379-3386.
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  12. Mohamed, S.H.S., W.M. Zaky, J.M. Kassem, H.M. Abbas, M.M.E. Salem and H.A.H. Said-Al Ahl, 2013. Impact of antimicrobial properties of some essential oils on cheese yoghurt quality. World Applied Sci. J., 27: 497-507.
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  13. 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  |  
  14. Ali, A.O., M.A. El-Aziz, J.M. Kassem and Z.M.A. El-Ghany, 2013. Effect of substitution of wheat flour with taro flour on some properties of weaning food formula. J. Applied Sci. Res., 9: 3985-3991.
  15. Abbas, H.M., M.S. Foda, J.M. Kassem, H.M. Bayomi and M.E. Moharam, 2013. Production of white soft cheese using fungal coagulant produced by solid state fermentation technique. World Applied Sci. J., 25: 939-944.
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  16. Mohamed, A.G., H.M. Abbas, H.M. Bayoumi, J.M. Kassem and A.K. Enab, 2011. Processed cheese spreads fortified with oat. J. Am. Sci., 7: 631-637.
    Direct Link  |  
  17. Nawar, G.A.M., F.A.M. Hassn, K.E. Ali, J.M. Kassem and S.H.S. Mohamed, 2010. Utilization of microcristallin cellulose prepared from rice straw in manufacture of yoghurt. J. Am. Sci., 6: 226-226.
  18. Kassem, J.M., A.O. Ali, Z.M.A. El-Ghany and H.M. Bayomi, 2010. Production of healthy bifido flavoured beverages from milk byproducts. Ann. Agric. Sci. (Cairo), 55: 273-281.
  19. Taha, S.H., A.A. El-Nimr, S.A. Nada and J.M. Kassem, 2007. Hepatoprotective and antioxidant action of whey protein and its fractions in rats after acute CCl4 exposure. J. Agric. Sci. Mansoura Univ., 32: 533-541.
  20. Girgis, E.S., A.A. El-Nimer, A.M. Abd El-Fattah and J.M. Kassem, 2000. Biomass production and reduction of pollution from whey. 2- Use of lactic acid bacteria in a trail to produce Baker's yeast from whey. J. Agric. Sci. Mansoura Univ., 25: 2787-2787.
  21. Girgis, E.S., A.A. El-Nimer, A.M. Abd El-Fattah and J.M. Kassem, 2000. Biomass production and reduction of pollution from whey. 1- Use of lactic acid bacteria for improving biomass production by Kluyveromyces marxianus var. lactis. J. Agric. Sci. Mansoura Univ., 25: 2767-2767.