Prof. Hayam Mohamed Abbas Ramadan
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Prof. Hayam Mohamed Abbas Ramadan

Professor
National Research Centre, Egypt

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

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Area of Interest:

Food Science and Technology
100%
Food Nutrition
62%
Dairy Science
90%
Dairy Chemistry
75%
Life Sciences
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Abbas, H.M., W.M. Zaky, L.K. Hassan, N.M. Shahein, A.G. Mohamed, N.M. Samy and E.S.A. Farahat, 2019. Impact of kaki (Diospyros kaki) juice on the rheological, sensory and color properties of spreadable processed cheese analogue. J. Biol. Sci., 19: 231-236.
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  2. Abbas, H.M., E.S.A.K. Farahat, W.M. Zaky and A.G. Mohamed, 2019. Applicability of using edible algae (Spirulina platensis) to prepare high protein quality labenah. J. Biol. Sci., 19: 143-147.
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  3. Abbas, H.M., A.G. Mohamed and H.M. Bayiomi, 2019. Assessment the quality of imitated pumpkin processed cheese during cold storage. J. Biol. Sci., 19: 51-56.
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  4. Abbas, H.M., J.M. Kassem, S.H.S. Mohamed and W.M. Zaky, 2018. Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil. Acta Sci. Polonorum Technol. Aliment., 17: 305-312.
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  5. Kassem, J.M., H.M. Abbas, A.G. Mohamed, W.K. Bahgaat and T.M. El-Messery, 2017. Sweet processed cheese spread analogue as a novel healthy dairy product. Int. J. Dairy Sci., 12: 331-338.
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  6. Hussien, A.M.S., H.M. Abbas, H.M. Bayoumi and M. Abd El-Aziz, 2017. Properties of full fat rice bran and yoghurt fortified with it. Int. J. Dairy Sci., 12: 170-176.
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  7. Abbas, H.M., N.M. Shahein, N.S. Abd-Rabou, M.T. Fouad and W.M. Zaky, 2017. Probiotic-fermented milk supplemented with rice bran oil. Int. J. Dairy Sci., 12: 204-210.
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  8. Abbas, H.M., F.M. Assem, W.M. Zaky, J.M. Kassem and E.A. Omer, 2017. Antioxidant, rheological and sensorial properties of ultra-filtrated soft cheese supplemented with basil essential oil. Int. J. Dairy Sci., 12: 301-309.
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  9. Abbas, H.M., A.O. Ali, J.M. Kassem and W.M. Zaky, 2017. Evaluation of different types of egyptian milk from biochemical aspects. Int. J. Dairy Sci., 12: 130-136.
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  10. 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.
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  11. 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.
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  12. Mohamed, A.G., H.M. Abbas, A.F. Zayan and N.S. Mehanna, 2016. Bacterial strains as vitamins supplements to prepare functional dairy beverages. Am. J. Food Technol., 11: 234-239.
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  13. Abbas, H.M., A.M.S. Hussein and G.E. Ibrahim, 2016. Changes in antioxidant activity and volatile compounds of functional yoghurt fortified with rice bran during storage. J. Chem. Pharm. Res., 8: 761-766.
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  14. 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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  15. 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  |  
  16. Abbas, H.M., A.M.S. Hussein, F.L. Seleet, H.M. Bayoumi and M. Abd El-Aziz, 2015. Quality of some dairy by-products supplemented with wheat germ as functional beverages. Int. J. Dairy Sci., 10: 266-277.
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  17. Mohamed, A.G., H.M. Abbas and A.F. Zayan, 2014. Physicochemical and microbiological properties of papaya functional beverages based on sweet cheese whey. Life Sci. J., 11: 1257-1263.
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  18. 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.
  19. 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.
  20. Abbas, H.M., F.A.M. Hassan, M.A.M. Abd El-Gawad and A.K. Enab, 2014. Physicochemical characteristics of goat's milk. Life Sci. J., 11: 307-317.
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  21. Abbas, H.M., A.G. Mohamed, F.M. Hassan, M.A.M. Abd-El-Gawad, W.A. Gafour and N.S. Ahmed, 2014. Preparation of imitated processed cheese by using direct acidification technique to resemble Mozzarella cheese. Life Sci. J., 12: 856-861.
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  22. 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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  23. 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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  24. 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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  25. Abbas, H.M., M.H. El-Senaity, N.S. Ahmed, N.M. Shahein and N.S. Abd-Rabou, 2013. Health promoting effect of polyunsaturated fatty acids (omega-3 and omega-6) in milk and milk products. Life Sci. J., 10: 3394-3404.
  26. 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.
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  27. Maha, H.M., M.A. Hayam, A.G. Mohamed and M.B. Hala, 2011. Evaluation of the effect of feeding rats by iron fortified processed cheese on calcium and iron absorption. J. Am. Sci., 7: 340-348.
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  28. El-Salam, M.H.A., A.R. Hippen, M.M. Goma, F.M. Assem, H. Abbas, M.A. El-Aziz and M. El-Aassar, 2011. Preparation and properties of probiotic brined soft cheese (Tallaga) of high level of conjugated linoleic acid. Egypt. J. Dairy Sci., 39: 111-125.
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  29. Abd El-Salam, M.H., A.R. Hippen, K. El-Shafie, F.M. Assem and H. Abbas et al., 2011. Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid. Int. J. Food Sci. Technol., 46: 2103-2110.
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  30. El-Nimr, A.A., H.A. Eissa, M.M. El-Abd, A.A. Mehriz, H.M. Abbs and H.M. Bayoumi, 2010. Water activity, color characteristics and sensory properties of egyptian Gouda cheese during ripening. J. Am. Sci., 6: 447-453.
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  31. El-Abd, M.M., H.M. Abbas, A.A. Mehriz, H.A.A. Eissa, A.A. El-Nimr and H.M. Bayoumi, 2010. Effect of ripening on some maturing parameters of Egyptian Gouda Cheese. J. Am. Sci., 6: 292-295.
  32. Abd El-Aziz, M., F.L. Seleet, S.H.S. Mohamed and H.M. Abbas, 2010. Properties of functional soft cheese fortified with ginger extract. J. Food Dairy Sci., 1: 429-437.
  33. Abd-Rabou, N.M.S., M.A. Hofi and H.M. Abbas, 1999. Properties of yoghurt fortified with zinc. Agric. Sci., 24: 42-49.
  34. Abbas, H.M., F.A.M. Hassan and A.K. Enab, 1999. Nutritional and flavor properties of Labneh produced from Egyptian goat milk. Univ. J. Agric. Sci., 1: 187-195.
  35. Abbas, H.M., 1999. A simple method for quantitative determination of formalin in milk. J. Agric. Sci., 24: 24-29.
  36. EI-Abd, M.M., H.M. Abbas, A.A. EI-Nimr and H.M.A. Bayoumi, 1998. Whey syneresis and curd density of buffalo milk gels prepared by different coagulants. Egypt. J. Dairy Sci., 26: 279-288.
  37. Abbas, H.M., N.S. Mehanna, N.S. Abd-Rabow and A.K. Enab, 1998. Ice milk like product using peanut and whey protein concentrates. Menofiya J. Agric. Res., 23: 1563-1573.
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  38. Abbas, H.M., M.S. Foda, N.M. Shahein and M. Moharam, 1998. Utilization of Rhizopus oligosporus milk clotting enzyme in the manufacture of Domiati cheese. Egypt. J. Dairy Sci., 26: 263-270.
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  39. Abbas, H.M., A.A. El-Nimr, R. El-Zeny and H.M.A. Bayoumi, 1998. Particles size distribution of buffalo milk coagula using different coagulants. Egypt. J. Dairy Sci., 26: 271-277.
  40. Abbas, H.M., 1998. Economical production of ultra-filtrated Domiati cheese in a small commercial scale. Egypt. J. Applied Sci., 1: 143-150.
  41. 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.
  42. El-Shafei, K., O.M. Sharaf, H.M. Abbas and G.A. Ibrahim, 1995. Properties of yoghurt-like product (Proghurt) manufactured by using propionibacteria and yoghurt starter. Ann. Agric. Sci., 33: 1073-1082.
  43. Mehanna, N.S., H.M. Abbas and A. Ismaiel, 1993. The transformant Saccharomyces cerevisiae culture as a rennet substitute in slurry model. J. Agric. Sci. Mansoura Univ., 18: 3057-3062.
  44. Foda, M.S., Y. Saleh, H.M. Abbas and L.A. Rizkallah, 1993. Application of B. thuringiensis milk clotting enzyme in manufacture of Domiati cheese. Egyp. J. Dairy Sci., 21: 35-43.
  45. El-Sayed, N.H., H.M. Abbas and N.S. Ahmed, 1993. Cheese slurry in the acceleration of Domiati cheese ripening. Egypt. J. Diary Sci., 21: 151-162.
  46. Ali, A.A., M.E. Metwally, H.M. Abbas and A.K. Enab, 1993. Utilization of goats milk in blue-veined cheese making. Ann. Agric. Sci., 31: 1491-1501.
  47. Abd-Alla, E.A.M., H.M. Abbas, N.H. El-Sayed and N.F. Tawfik, 1993. Effect of substitution of soy milk on some chemical properties, formation of biogenic amines and pr-toxin of blue veined cheese. J. Agric. Sci. Mansoura Univ., 18: 2002-2010.
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  48. Abbas, H.M., N.H. El-Sayed and M.A. Khorshid, 1993. Improving the quality of fresh white soft cheese made from ultra-filtrated milk. Egypt. J. Food Sci., 21: 249-255.
  49. Abbas, H.M., N.H. El-Sayed and K. El-Shafei, 1993. Utilization of returned yoghurt in Labneh production. Egypt. J. Applied Sci., 8: 411-424.
  50. Abbas, H.M. and S.A.H. Abo El- Nor, 1993. Evaluation of milk produced from lactating buffaloes fed diets containing dried broiler litter.3- Utilization in white soft cheese making. J. Agric. Sci. Mansoura Univ., 18: 2024-2029.
  51. El-Sayed, N.H. and H.M. Abbas, 1992. Effect of milk type on the properties of Ras cheese slurries. Egypt. J. Dairy Sci., 20: 371-380.
  52. Abbas, H.M., 1992. Utilization of soy milk in the production of roquefort like cheese. Ann. Agric. Sci. Moshtohor, 30: 1803-1812.
  53. Hofi, A.A., L.A. Hamid, N.S. Ahmed and H.M. Abbas, 1991. Acceleration of Ras cheese ripening by relevant slurry. Egypt. J. Dairy Sci., 19: 337-346.
  54. Abd El-Hamid, L.B., G.A. Mahran, H.M. Abbas and A.A. Hofi, 1991. Ample production conditions for Ras cheese slurry. Egypt. J. Dairy Sci., 19: 325-336.