Dr. Amany Mohamed Mohamed Basuny
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Dr. Amany Mohamed Mohamed Basuny

Assistant Professor
Agricultural Research Center, Egypt

Highest Degree
Ph.D. in Food Technology from Agricultural Research Center, Egypt

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Area of Interest:

Food Science and Technology
100%
Environmental Science
62%
Food Technology
90%
Biochemistry
75%
Agricultural Research
55%

Research Publications in Numbers

Books
0
Chapters
1
Articles
65
Abstracts
0

Selected Publications

  1. AboelAnin, M.A., 2021. Structure and physiological functions of ghrelin. Biomed. J. Sci. Tech. Res., 31: 24085-24092.
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  2. Amany, M.B., A.A.A. Moustafa and H.A. Manar, 2020. Antioxidant activity and defensive role of vitamin B-17 to fight cancer. COJ Tech. Sci. Res., Vol. 3. .
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  3. Abd-ElGhany, M.E., A.M. Hegazy, A.M. Basuny and A.N. Zaghlool, 2020. Using of red palm oil as milk fat healthy replacer in ice milk. Al-Azhar J. Agric. Res., 45: 8-22.
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  4. Mohamed, A.S. and B.A. Mohamed, 2019. Nanotechnology in food systems: Application and safety. World J. Adv. Res. Rev., 2: 19-24.
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  5. Basuny, A.M., A.R. Tageldeen and M.A. El- Ghonamy, 2019. Safety limits for using ostrich olein in frying process. Agric. Res. Technol.: Open Access J., Vol. 22. 10.19230/ARTOAJ.2019.22.556223.
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  6. Basuny, A.M. and S.M. Arafat, 2018. Olive leaves healthy alternative for green tea. Curr. Trends Biomed. Eng. Biosci., Vol. 15. .
  7. Arafat, S.M. and A.M. Basuny, 2018. Jojoba oil: Anew media for frying process. Curr. Trends Biomed. Eng. Biosci., Vol. 17. .
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  8. Soliman, H.M., S.M. Arafat, A.M. Basuny and Y. El-Shattory, 2017. Synthesis of new amphiphilic antioxidant and its applications in sun flower oil. J. Oleo Sci., 66: 1263-1271.
  9. Soliman, H.M., A.M. Basuny and S.M. Arafat, 2017. Biological evaluation of ostrich oil and using it for production of healthy biscuit. Egypt. J. Chem., 60: 1091-1099.
  10. Amany, M.B., M.A. Shaker and M.S. Hanaa, 2017. Relationship between viscosity and some chemical properties of frying oils. J. Nutr. Food Toxicol., 1: 44-53.
  11. Amany, M.B., M.A. Shaker and M.S. Hanaa, 2017. Olive waste oil an economical source for biodiesel. Discovery J., 53: 429-436.
  12. 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.
  13. 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.
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  14. A.M. Basuny and M.A. Al-Marzouq, 2016. Biochemical studies on Moringa oleifera seed oil. Int. J. Chem. Nat. Sci., 4: 359-364.
  15. 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.
  16. Basuny, M. and A. Al-Marzouq, 2014. Study the quality properties, sensory evaluation and volatile components of olive oil in Saudi Arabia. Banat's J. Biotechnol., 9: 5-14.
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  17. 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.
  18. 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.
  19. 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.
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  20. 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.
  21. 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.
  22. A.M.M. Basuny, S.M. Arafat and S.M. Kamel, 2013. Polyphenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep-fat frying. Curr. Res. Microbiol. Biotechnol., 1: 1-8.
  23. Mahmoud, E.A., S.L. Nassef and A.M. Basuny, 2012. Production of high protein quality noodles using wheat flour fortified with different protein products from lupine. Ann. Agri. Sci., 57: 105-112.
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  24. Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A.E. Abdel-El-Wahab, 2012. Biological evaluation of treating used sunflower oil with different adsorbents on rat health. Adv. Food Sci., 35: 57-65.
  25. Basuny, A.M., S.M. Arafat and M.A. El-Marzooq, 2012. Antioxidant and antihyperlipidemic activities of anthocyanins from egg plant peels. J. Pharm. Res. Rev., 2: 50-57.
  26. 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.
  27. 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.
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  28. Al-Abad, N.A. and A.M.M. Basuny, 2012. Consumption pattern of vegetable oils in Saudi households in Al-Hasa governorate, east of Kingdom of Saudi Arabia. Zagazig J. Agric. Res., 39: 1135-1149.
  29. Basuny, M.A., S.M. Arafat and A.A. Kinawy, 2011. Antioxidant activities of date pits in a model meat system. Int. Res. J. Biochem. Bioinform., 1: 10-19.
  30. 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.
  31. Basuny, A.M.M. and M.A. Al-Marzooq, 2011. Production of mayonnaise from date pit oil. Food Nutr. Sci., 2: 938-943.
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  32. Amany, M.M.B., M.A. Shaker and L.N. Shereen, 2011. Utilization of ostrich oil in foods. Int. Res. J. Biochem. Bioinform., 2: 199-208.
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  33. Amany, M.M. Basuny, S.M. Arafat and S.L. Nasef, 2011. Utilization of ostrich oil in foods. Bnanats J. Biotechnol., 2: 7-18.
  34. Farag, R.S., M.S. Abdel-Latif, A.M. Basuny and B.A. El-Hakeem, 2010. Effects of non-fried and fried oils with varying fatty acid compositions on rat organs. Adv. Food Sci., 32: 128-136.
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  35. Hashem, A.H., A.M.M. Basuny, M.M. Abulfadel and S.W. Ehbaset, 2009. Effect of blending process on physico-chemical properties of local and imported cow butter fats with palm oil and palm atearin blends. J. Bio. Chem. Envvrio. Sci., 4: 289-309.
  36. Farag, R.S., A.M. Basuny, S.M. Arafat and S.A. Arafa, 2009. Use of some agricultural waste hull ashes for the regeneration of fried sunflower oil. Int. J. Food Sci. Technol., 44: 1850-1856.
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  37. Farag, R.S. and A.M.M. Basuny, 2009. Improvement in the quality of used sunflower oil by organic and inorganic adsorbents. Int. J. Food Sci. Techn., 44: 1802-1808.
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  38. Basuny, M.M.A., M.M.D. Mostafa and M.A. Shaker, 2009. Relationship between chemical composition and sensory evaluation of potato chips made from six potato varieties with emphasis on the quality of fried sunflower oil. World J. Diary and Food Sci., 4: 193-200.
  39. 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.
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  40. 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.
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  41. 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.
  42. Farag, R.S., M.M. Farag, A.M. Basuny and R.F. Mohammed, 2008. Safety evaluation of individual non‐fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health. Int. J. Food Sci. Technol., 43: 1742-1753.
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  43. 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.
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  44. 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.
  45. 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.
  46. 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.
  47. 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.
  48. 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.
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  49. Kamel, S.M. and A.M.M. Basuny, 2007. The healthy effects of dietary sheep, camel and beef meats and fats. J. Biol. Chem. Environ. Sci., 2: 79-91.
  50. Farag, R.S., E.A. Mahmoud and A.M. Basuny, 2007. Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. Int. J. Food Technol., 42: 107-115.
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  51. 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.
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  52. Basuny, A.M.M., A.M. Gaafar and D.M.M. Mostafa, 2007. Effect of feeding polyunsaturated fatty acids from different sources and their blends on the fatty acids composition of serum and organs of rats. J. Biol. Chem. Environ. Sci., 2: 197-201.
  53. Basuny, A.M.M., 2007. Ostrich oil: Anew source of animal fats. J. Biol. Chem. Environ. Sci., 2: 217-235.
  54. Farag, R.S., E.A. Mahmoud, A.M. Basuny and R.F.M. Ali, 2006. Influence of crude olive leaves juice on rat liver and kidney functions. Int. J. Food Sci. Technol., 41: 790-798.
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  55. Basuny, A.M.M., D.M.M. Mostafa and H.A.T. Elawa, 2006. Improving the frying quality of vegetable oils (sunflower and cotton seed) by blending with canola oil. Agric. Mansoura Univ., 31: 5507-5516.
  56. Basuny, A.M.M., D.M.M. Mostafa and A. Azouz, 2006. Supplementation of polyunsaturated oils with lycopene as natural antioxidant and antipolmerization during heating process. Minia J. Agric. Res. Dev., 26: 449-469.
  57. Mostafa, D.M.M. and A.M.M. Basuny, 2005. Effect of blending some oils on physical and chemical properties and trans fatty acids formation during heating process. Minia J. Agric. Res. Dev., 24: 801-806.
  58. Ismael, A.I., A.M.M. Basuny and D.M.M. Mostafa, 2004. Effect of some processing on the quality of sesame oil and utilization of sesame hulls as natural antioxidant. Minia Agric. Res. Dev., 24: 457-468.
  59. Doweidar, M.M.M. and A.M.M. Basuny, 2004. Production of biscuit by using untraditional oils. Egypt. J. Nutr., 19: 113-130.
  60. Basuny, A.M.M., H.A.T. Elawa and D.M.M. Mostafa, 2004. Biological evaluation of some hydrogenated oils. Zagazig J. Agric. Res., 31: 237-245.
  61. Basuny, A.M.M. and D.M.M. Mostafa, 2004. Influnce of minor components and pigments on the viegin olive oil quality. Minufia J. Agric. Res., 29: 1317-1327.
  62. Basuny, A.M., 2004. Influence of grape seed phenolic compounds on thermal stability of frying oils. Egypt. J. Food Sci., 32: 65-78.
  63. Basuiony, A.M., D.M. Mostafa and A.M. Gaafar, 2004. Processing of hypocholesterolemic cocoa butter substitute. Minufiya J. Agric. Res., 29: 863-873.
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  64. Mostafa, D.M.M. and A.M.M. Basuny, 2003. Determination of some elements in some local and exported olive oil samples. Minia J. Agric. Res. Dev., 23: 521-528.
  65. Farag, R.S., G.S. El-Baroty and M. Basuny, 2003. Safety evaluation of olive phenolic compound as natural antioxidants. Int. J. Food Sci. Nutr., 54: 159-174.
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  66. Farag, R.S., G.S. El-Baroty and A.M. Basuny, 2003. The influence of phenolic extracts obtained from the olive plant (cvs. Picual and kronakii), on the stability of sunflower oil. Int. J. Food Sci. Technol., 38: 81-87.
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  67. Farag, R.S. and A.M.M. Basuny, 2002. A new method for improving the quality of peroxidized oils. Adv. Food Sci., 24: 50-54.
  68. Allam, S.S.M. and A.M.M. Basuny, 2002. Chlorogenic acid, efficiency and safety aspects as antioxidants. LA Rivista Italiana Delle Sostanze Grasse, 79: 257-265.
  69. Farag, R.S., G. El-Broty, N. Abd- EL-Aziz and A.M. Basuny, 1997. Influence of microwaves on olive oil stability. Grasas Y Aceites, 48: 397-404.
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  70. Farag, R.S., G. El-Baroty, N. Abd-El-Aziz and A. M. Basuny, 1997. Stabilization of olive oil by microwave heating. Int. J. Food Sci. Nutr., 48: 365-371.
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