Dr. Heba Hassan Abd-El Azim Salama
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Dr. Heba Hassan Abd-El Azim Salama

Associate Professor
National Research Centre, Egypt

Highest Degree
Ph.D. in Dairy Science and Technology from Ain Shams University, Egypt

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Area of Interest:

Food Science and Technology
100%
Dairy Science and Technology
62%
Food Technology
90%
Food Nutrition
75%
Metabolism
55%

Research Publications in Numbers

Books
1
Chapters
3
Articles
45
Abstracts
7

Selected Publications

  1. Bhattacharya, S., S. Mishra, A. Zuorro, H.H. Salama, A.V. Rusu and M. Trif, 2023. ε-Polylysine derived from marine bacteria-A possible natural preservative for raw milk storage. Fermentation, Vol. 9. 10.3390/fermentation9020156.
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  2. Zahran, H., A.M.M. Mabrouk and H.H. Salama, 2022. Evaluation of yoghurt fortified with encapsulated echium oil rich in stearidonic acid as a low-fat dairy food. Egypt. J. Chem., 65: 29-41.
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  3. Salama, H.H., M. Trif, A.V. Rusu and S. Bhattacharya, 2022. Application of functional and edible coatings and films as promising strategies for developing dairy functional products-A review on yoghurt case. Coatings, Vol. 12. 10.3390/coatings12060838.
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  4. Salama, H.H. and S. Bhattacharya, 2022. Advancement of Yogurt Production Technology. In: Advances in Dairy Microbial Products, Singh, J. and A. Vyas (Eds.), Elsevier, ISBN: 978-0-323-85793-2, pp: 117-131.
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  5. Salama, H.H. and A.F. Hashim, 2022. A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies. Sci. Rep., Vol. 12. 10.1038/s41598-022-16809-9.
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  6. Salama, H., A. Kholif, M. Fouad and G. Koçb, 2022. Properties of novel ultra-filtrated soft cheese supplemented with sumac extract. Egypt. J. Chem., 65: 219-231.
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  7. Hamed, S.F., A.F. Hashim, H.H. Salama and K.A. Abd-Elsalam, 2022. Chemical and Green Production of Silver Nanocomposites. In: Green Synthesis of Silver Nanomaterials, Abd-Elsalam, K.A. (Ed.), Elsevier, ISBN: 978-0-12-824508-8, pp: 55-74.
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  8. Salama, H.H., H.S. El?Sayed, N.S. Abd?Rabou and Z.M.R. Hassan, 2021. Production and use of eco?friendly selenium nanoparticles in the fortification of yoghurt. J. Food Process. Preserv., 10.1111/jfpp.15510.
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  9. Salama, H.H., H.S. El-Sayed, A.M.M. Kholif and A.E. Edris, 2021. Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation. J. Saudi Soc. Agric. Sci., 21: 372-382.
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  10. Mabrouk, A.M., H.H. Salama, H.S.E. Sayed and S.M.E. Sayed, 2021. Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria. J. Food Process. Preserv., Vol. 45. 10.1111/jfpp.15612.
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  11. El-Shamy, S., H. Salama, A. Aboamer, M. Shaaban, H. Ebeid and M.M.M. Mostafa, 2021. Effect of feeding Moringa tree products on ewe milk composition and on the resultant yoghurt properties. Egypt. J. Food Sci., 48: 387-396.
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  12. El-Said, M.M., T.M. El-Messery and H.H. Salama, 2021. Functional properties and In vitro Bio-accessibility attributes of light ice cream incorporated with purple rice bran. Int. J. Dairy Sci., 16: 1-10.
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  13. El-Messery, T.M., M.M. El-Said, H.H. Salama, D.M. Mohammed and G. Ros, 2021. Bioaccessibility of encapsulated mango peel phenolic extract and its application in milk beverage. Int. J. Dairy Sci., 16: 29-40.
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  14. Al-Moghazy, M., H.S. El-sayed, H.H. Salama and A.A. Nada 2021. Edible Packaging Coating of Encapsulated Thyme Essential Oil in Liposomal Chitosan Emulsions to Improve the Shelf Life of Karish Cheese. Food Biosci. 10.1016/j.fbio.2021.101230.
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  15. Salama, H.H., S.M. Abdelhamid and N.S. Abd-Rabou, 2020. Probiotic frozen yoghurt supplemented with coconut flour green nanoparticles. Curr. Bioactive Comp., 16: 661-670.
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  16. Salama, H., M. Elsaid, S.A. Hamid, S. Abozed and M. Mounier, 2020. Effect of fortification with sage loaded liposomes on the chemical, physical, microbiological properties and cytotoxicity of yoghurt. Egypt. J. Chem., 63: 3879-3890.
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  17. Mustafa, M.A., M. Ashry, H.H. Salama, S.M. Abdelha, L.K. Hassan and K.G. Abdel-Wahh, 2020. Ameliorative role of ashwagandha/probiotics fortified yogurt against AlCl3 toxicity in rats. Int. J. Dairy Sci., 15: 169-181.
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  18. Khalil, H.M.A., H.H. Salama, A.K. Al-Mokaddem, S.H. Aljuaydi and A.E. Edris, 2020. Edible dairy formula fortified with coconut oil for neuroprotection against aluminium chloride-induced Alzheimer’s disease in rats. J. Funct. Foods, 10.1016/j.jff.2020.104296.
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  19. El‐Sayed, S.M., H.H. Salama and M.M. El‐Sayed, 2020. Function processed cheese sauce fortified with peanut butter. J. Food Process Preserv., 10.1111/jfpp.14656.
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  20. Elsayed, S., H. El-Sayed, H. Salama and N. Abd-Rabou, 2020. Preparation and evaluation of microencapsulated fig leaves extract for production novel processed cheese sauce. Egypt. J. Chem., 10.21608/ejchem.2020.52706.3087.
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  21. El-Sayed, H.S., H.H. Salama and A.E. Edris, 2020. Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage. J. Saudi Soc. Agric. Sci., 10.1016/j.jssas.2020.08.003.
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  22. Desouky, M.M. and H.H. Salama, 2020. Preparation and properties of children food after weaning using camelsu2019 milk and guadar cereal nanoparticles. J. Food Process. Preserv., 10.1111/jfpp.15012.
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  23. Desouky, M.M., H.H. Salama and S.M. El-Sayed, 2020. The effects of camel milk powder on the stability and quality properties of processed cheese sauce. [pdf] Acta Sci. Pol. Technol. Aliment, 18: 349-359.
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  24. Akl, E.M., S.M. Abdelhamid, S.M. Wagdy and H.H. Salama, 2020. Manufacture of functional fat-free cream cheese fortified with probiotic bacteria and flaxseed mucilage as a fat replacing agent. Curr. Nutr. Food Sci., 10.2174/1573401316666200227112157.
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  25. Salama, H.H., S.M. Abdelhamid and R.M.K. El Dairouty, 2019. Coconut bio-yoghurt phytochemical-chemical and antimicrobial-microbial activities. Sciences, 22: 527-536.
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  26. Elgamily, H., E. Safwat, Z. Soliman, H. Salama, H. El-Sayed and M. Anwar, 2019. Antibacterial and remineralization efficacy of casein phosphopeptide, glycomacropeptide nanocomplex and probiotics in experimental toothpastes: An in vitro comparative study. Eur. J. Dent. 10.1055/s-0039-1693748.
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  27. Youssef, A.M., S.M. El-Sayed, H.S. El-Sayed, H.H. Salama, F.M. Assem and M.H. Abd El-Salam, 2018. Novel bionanocomposite materials used for packaging skimmed milk acid coagulated cheese (Karish). Int. J. Biol. Macromol., 115: 1002-1011.
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  28. Mohamed, F.A.E.F., H.H. Salama, S.M. El-Sayed, H.S. El-Sayed and H.A.H. Zahran, 2018. Utilization of natural antimicrobial and antioxidant of Moringa oleifera leaves extract in manufacture of cream cheese. J. Biol. Sci., 18: 92-106.
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  29. Elsayed, H., H. Salama, K. Elshafei and N.M. Hegazi, 2018. Micro-encapsulation of Eugenia supra-auxillaris phenolics rich fraction for its possible use as a natural food preservative. Egypt. J. Chem., 61: 85-91.
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  30. Elgamily, H., H. Salama, H. El-Sayed, E. Safwat and M. Abd El-Salam, 2018. The promising efficacy of probiotics, casein phosphopeptide and casein macropeptide as dental anticariogenic and remineralizing agents part I; an in vitro study. Annu. Res. Rev. Biol., 22: 1-11.
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  31. El-Sayed, H.S., H.H. Salama, K. El-Shafei, B.A. Effat and N.F. Tawfik et al., 2018. Comparative study on antifungal activity of some nanoencapsulated natamycin systems. Middle East J. Applied Sci., 8: 851-855.
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  32. Youssef, A.M., F.M. Assem, S.M. El-Sayed, H. Salama and M.H.A. El-Salam, 2017. Utilization of edible films and coatings as packaging materials for preservation of cheeses. J. Package Technol. Res. 10.1007/s41783-017-0012-3.
    CrossRef  |  Direct Link  |  
  33. Youssef, A.M., F.M. Assem, S.M. El-Sayed, H. Salama and M.A. El-Salam, 2017. Utilization of edible films and coatings as packaging materials for preservation of cheeses. J. Packaging Technol. Res., 1: 87-99.
    CrossRef  |  Direct Link  |  
  34. Salama, H.H., S.M. El-Sayed and A.M. Abdalla, 2017. Enhancing the nutritive values of ice milk based on dry leaves and oil of Moringa oleifera. Am. J. Food Technol., 12: 86-95.
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  35. Gabber, A., H.H. Salama, H.S. El-Sayed and A. Ebied, 2017. Garlic flavored and self-preserved strained yoghurt (Labneh). J. Applied Sci., 17: 32-40.
  36. El-Sayed, S.M., H.S. El-Sayed, H.H. Salama and S.A.H. Abo El-Nor, 2017. Improving the nutritional value and extending shelf life of labneh by adding Moringa oleifera oil. Int. J. Dairy Sci., 12: 81-92.
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  37. El-Sayed, H.S., H.H. Salama and S.A. Saad, 2017. Impact of artichoke puree in frozen yoghurt with encapsulated and free lactic acid bacteria. J. Egypt. Food Sci., 45: 81-94.
  38. Youssef, A.M., S.M. El-Sayed, H.H. Salama, H.S. El-Sayed and A. Dufresne, 2016. Influence of bionanocomposites as packaging material on shelf life of Egyptian soft white cheese. Carbohydr. Polym., 151: 9-19.
  39. Salama, H.H., M.H. Abd El-Salam and M.M. El-Sayed, 2016. Preparation of β-carotene enriched nanoemulsion by spontaneous emulsification using oleic acid as nano carrier. Res. J. Pharm. Biol. Chem. Sci., 7: 585-593.
  40. Youssef, A.M., S.M. El-Sayed, H.H. Salama, H.S. El-Sayed and A. Dufresne, 2015. Evaluation of bionanocomposites as packaging material on properties of soft white cheese during storage period. Carbohydrate Polymers, 132: 274-285.
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  41. Salama, H.H., M.I. Foda, M.M. El-Sayed, Z.M.R Hassan, R.A. Awad and D. Otzen, 2015. Characteristic and cytotoxic activity of different α-Lactalbumin/fatty acids nanocomplex. Am. Int. J. Contemp. Scient. Res., 2: 200-207.
  42. Saad, S.A., H.H. Salama and H.S. EL-Sayed, 2015. Manufacture of functional labneh from uf-retentate with artichoke puree. Int. J. Dairy Sci., 10: 186-197.
    CrossRef  |  
  43. Hamed, M.A., M. El-Sayed Samah, H.H. Salama and M.M. El-Sayed, 2015. Beneficial effect of functional milk beverage as hypolipidemic and antioxidant agent on high-fat-diet-induced hypercholesterolemia in rats. Eur. J. Biomed. Pharm. Sci., 2: 67-82.
  44. El-Sayed, S.M., H.H. Salama and M.M. El-Sayed, 2015. Preparation and properties of functional milk beverage fortified with Kiwi pulp and sesame oil. Res. J. Pharm. Biol. Chem. Sci., 6: 609-618.
    Direct Link  |  
  45. El-Sayed, M.M., Z.M.R. Hassan, I.F. Mervat, R.A. Awad and H.S. Heba, 2015. Chitosan-whey protein complex (cs-wp) as delivery systems to improve bioavailability of iron. Int. J. Applied Pure Sci. Agric., 1: 34-46.
    Direct Link  |  
  46. Desouky, M.M., N.H.I. Abou-Soliman and H.H. Salama, 2015. The effect of using cereals on the quality of fermented camels milk products. Res. J. Pharm. Biol. Chem. Sci., 6: 1484-1497.
  47. Hassan, Z.M.R., R.A. Awad, M.M. El-Sayed, M.I. Foda, D. Otzen and H.H. Salama, 2014. Interaction between whey protein nanoparticles and fatty acids. Integr. Food Nutr. Metab., 1: 91-97.
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  48. El-Sayed, H.S., H.H. Salama and S.M. El-Sayed, 2014. Production of synbiotic ice cream. Int. J. ChemTech Res., 7: 138-147.
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  49. Hassan, Z.M.R., R.A. Awad, M.M. El-Sayed, H. Salama and D. Otzen, 2011. Application of nanotechnology using whey protein concentrates to improve bioavailability of Iron. J. Biol. Chem. Environ. Sci., 6: 235-255.
  50. Salama, H.H., Y. Hammad, L.F. Hamzawi and Z.M.R. Hassan, 2007. Functional properties of some oil seed protein concentrate and its utilization in healthy functional imitation ice milk. Proceedings of the 10th Egyptian Conference for Dairy Science and Technology, November 19-21, 2007, Cairo, Egypt, pp: 503-516.
  51. Hassan, Z.M.R., Y. Hammad, A.M. Hassanin and H. Salama, 2007. Utilization of soy bean flour and flaxseed flake in the manufacture of processed cheese spread. Proceedings of the 10th Egyptian Conference for Dairy Science and Technology, November 19-21, 2007, The International Agriculture Centre, Cairo, Egypt, pp: 463-479.