Dr. Mohammed Adam Yahya Abdualrahman

Dr. Mohammed Adam Yahya Abdualrahman

Assistant Professor
Nyala Technical College, Sudan


Highest Degree
Ph.D. in Food Technology from University of Gezira, Sudan

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Biography

Dr. Mohammed Adam Yahya Abdualrahman is currently working as Post-Doctor in School of Food and Biological Engineering, Jiangsu University, China. His main duties include preparing and conducting lectures and supervising the student’s research projects. He obtained his PhD degree in the field of Philosophy in Food Technology, Department of Food Science and Technology from the University of Gezira, Wad-Medani, Sudan in 2011, and M.Sc and B.Sc (Honours) in the field of Food Engineering Technology from same university in 2005 and 1999 respectively. Dr. Yahya Abdualrahman is pursuing membership of Sudanese Engineering Society. His teaching experience includes Assistant Professor, Lecturer and Teaching Assistant at Department of Food Technology, Nyala Technical College, Sudan. He has also done some courses and training including Training in Chemical and Biological Evaluation of Foods, National Research Centre, Training and Capabilities Development Centre, Cairo, Egypt, The basic training course of academic staff professional development. He also has Administrative experiences i.e. Head Department of Food Technology, Academic Secretary, Head of the Department of Social Technology and Students Affairs Curator in Nyala Technical College, Sudan. Dr. Mohammed Adam has published 9 articles in national and international journals.

Area of Interest:

Food Science Technology
100%
Food Analysis
62%
Food Quality Control
90%
Food Sensory Evaluation
75%
Human Nutrition
55%

Selected Publications

  1. Wu, P., W. Qu, M.A.Y. Abdualrahman, Y. Guo, K. Xu and H. Ma, 2017. Study on inactivation mechanisms of Listeria grayi affected by pulse magnetic field via morphological structure, Ca2+ transmembrane transport and proteomic analysis. Int. J. Food Sci. Technol., 52: 2049-2057.
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  2. Tahir, H.E., Z. Xiaobo, A.A. Mariod, G.K. Mahunu, M.A. Abdualrahman and W. Tchabo, 2017. Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.). J. Food Measurement Characteriz., 11: 1559-1568.
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  3. Abdualrahman, M.A.Y., C. Zhou, Y. Zhang, A.A. Yagoub, H. Ma, L. Mao and K. Wang, 2017. Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin‐converting enzyme inhibitory activity and the structural characteristics of the hydrolysates. J. Food Process. Preserv. Vol. 41. 10.1111/jfpp.13276.
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  4. Zhang, Y., B. Wang, C. Zhou, G.G. Atungulu and K. Xu et al., 2016. Surface topography, nano-mechanics and secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis. Ultrason. Sonochem., 31: 267-275.
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  5. Qian, J., C. Zhou, H. Ma, S. Li, A.E.A. Yagoub and M.A. Abdualrahman, 2016. Proteomics analyses and morphological structure of Bacillus subtilis inactivated by pulsed magnetic field. Food Biophys., 11: 436-445.
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  6. Qian, J., C. Zhou, H. Ma, S. Li, A.E.A. Yagoub and M.A. Abdualrahman, 2016. Biological effect and inactivation mechanism of Bacillus subtilis exposed to pulsed magnetic field: Morphology, membrane permeability and intracellular contents. Food Biophys., 11: 429-435.
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  7. Abdualrahman, M.A.Y., M. Haile, A.A. Yagoub and C. Zhou, 2016. Optimization of ultrasound pretreatments and hydrolysis conditions for production of angiotensin-I converting enzyme (ACE) inhibitory peptides from sodium caseinate protein using response surface methodology. Am. J. Food Technol., 11: 240-252.
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  8. Abdualrahman, M.A.Y., H. Ma, C. Zhou, A.E.A. Yagoub, J. Hu and X. Yang, 2016. Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides. J. Sci. Food Agric., 96: 4861-4873.
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  9. Abdualrahman, M.A.Y., H. Ma, C. Zhou, A.E.A. Yagoub, A.O. Ali, H.E. Tahir and A. Wali, 2016. Postharvest physicochemical properties of the pulp and seed oil from Annona squamosa L.(Gishta) fruit grown in Darfur region, Sudan. Arabian J. Chem., 10.1016/j.arabjc.2016.07.008.
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  10. Abdualrahman, M.A.Y., H. Ma, A.E.A. Yagoub, C. Zhou, A.O. Ali and W. Yang, 2016. Nutritional value, protein quality and antioxidant activity of sudanese sorghum-based Kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour. J. Saudi Society Agric. Sci., 10.1016/j.jssas.2016.12.003.
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  11. Abdualrahman, M.A.Y., A.O. Ali, E.A. Elkhalifa and H. Ma, 2015. Chemical, minerals, fatty acid and amino acid compositions of sudanese traditional khemiss-tweria supplemented with peanut and bambara groundnuts. Am. J. Food Technol., 10: 100-108.
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  12. Abdualrahman, M.A.Y., 2015. Comparative study between local and imported apple (Malus domestica) fruits and their uses in juice production. Sci. Int., 3: 69-72.
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  13. Abdualrahman, M.A.Y., 2013. Physico-chemical characteristics of different types of mango (Mangifera Indica L.) fruits grown in drafur regions and its use in jam processing. Sci. Int., 1: 144-147.
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  14. Abdualrahman, M.A.Y., 2013. Chemical, In-vitro protein digestibility, minerals and amino acids composition of edible peanut seeds (Arachis hypogaea L.). Sci. Int., 1: 199-202.
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  15. Abdualrahman, M.A.Y., A.O. Ali, E.A. Elkhalifa and A.E. Sulieman, 2012. Effect of Bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread. Pak. J. Biol. Sci., 15: 845-849.
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  16. Abdualrahman, M.A.Y. and A.O. Ali, 2012. Supplementation of Sudanese Sorghum Bread (Kissra) with Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.). Int. J. Agric. Res., 7: 215-222.
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  17. Abdualrahman, M.A.Y. and A.O. Ali, 2012. Effect of full and partial substitution of sesame seeds with bambara groundnuts and peanuts on the quality of sudanese traditional food (Khemiss-tweria). Am. J. Food Technol., 7: 420-428.
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  18. Suliman, A.M.A., A.O. Ali, S.E.A.A. Idriss and M.A.Y. Abdualrahman, 2011. A comparative study on red and white karkade (Hibiscus sabdariffa L.) calyces, extracts and their products. Pak. J. Nutr., 10: 680-683.
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  19. Abdualrahman, M.A.Y., A.O. Ali and A.M.A. Suliman, 2011. Nutritional evaluation of Guddaim fruits (Grewia tenax) and its utilization in ice cream production. J. Sci. Technol., 12: 38-43.
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