Prof. Hesham Amin Ali Eissa
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Prof. Hesham Amin Ali Eissa

Professor
National Research Centre, Egypt


Highest Degree
PostDoc. in Food Science and Technology from Ain Shams University, Egypt

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Area of Interest:

Food Science and Technology
100%
Mushroom Production
62%
Fruits and Vegetables
90%
Food Agriculture
75%
Enzymes
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Farrag, A.F., H.M. Bayoumi, W.A. Ibrahim, M.M. El-Sheikh and H.A. Eissa, 2017. Characteristics of white soft cheese fortified with Hibiscus soft drink as antimicrobial and hypertension treatment. Int. J. Dairy Sci., 12: 122-129.
  2. Eissa, H.A., S.M. Saad, I.M. Abd Elaleem, F.F. Ali Foda, G.M. Abdelmoniem and W.A. Ibrahim, 2016. Effects of homogenization on apple and guava juices quality. Int. J. Food Nutr. Sci., 5: 78-88.
  3. Hesham, A.E. and F.S. Manal, 2015. Effect of incubation, enzymes and thermal pre-treatments on the quality of pumpkin juice. J. Nutr. Food Sci., 5: 1-8.
  4. Eissa, H.A., G.F. Bareh, M.M. Hassanane, N.M. Shaffie and T.M. Shoman, 2015. Effect of thermal pretreatments and frying on quality of crayfish and evaluation cytogenetic, biochemical, histopathological and histochemical parameters of male mice fed on. J. Food Nutr. Disorders, 5: 2-8.
  5. Eissa, H.A., B.M. Mostafa, A.A. Shouk and M.T. Ramadan, 2015. Enzymatic browning of apple slices as affected by some vegetables and ‘Oyster’mushroom extracts using different extraction methods. Sciences, 5: 83-93.
  6. Eissa, H.A., M.S. Shaheen and H.W. Botros, 2014. Impact of γ-irradiation on aroma flavour, bio-active constituents and quality attributes of water melon juice. J. Plant Pathol. Microbiol., 5: 1-9.
  7. Eissa, H.A., M.M. Hassanane and H.A. Sharaf, 2014. Effect of colorant on cytogenetic, biochemical and histochemical parameters and quality changes during storage of some commercial fruit drinks. J. Nutr. Food Sci., 4: 1-11.
  8. Eissa, H.A., B.M. Mostafa, G.F. Bareh and A.A. Shouk, 2014. Effect of extraction method of some natural extracts on Enzymatic browning of apple juice. Int. J. Food Nutr. Sci., 3: 54-62.
  9. Saad, S.M., I.M. Abd Elaleem, F.F. Ali Foda, H.A. Eissa, G.M. Abdelmoniem and W.A. Ibrahim, 2013. Effects of thermosonication on apple and guava juices quality. J. Applied Sci. Res., 9: 5323-5336.
  10. Eissa, H.A., M.T. Ramadan, H.S. Ali and G.H. Ragab, 2013. Optimizing oil reduction in fried eggplant rings. J. Applied Sci. Res., 9: 3708-3717.
  11. Eissa, H.A., G.F. Bareh, A.A. Ibrahim, R.K. Moawad and H.S. Ali, 2013. The effect of different drying methods on the nutrients and non-nutrients composition of zucchini (green squash) rings. J. Applied Sci. Res., 9: 5380-5389.
  12. Emam, W., L. El-Seideek, N. Ibrahim and H.A. Eissa, 2012. Utilization of some Natural Medical Plant (NMP) extracts as antibacterial, antifungal and antibrowning in red apple juice preservation. J. Applied Sci. Res., 8: 2821-2831.
  13. Bayoumi, H.M., A.G. Mohamed, M.M.E. Sheikh, A.F. Farrag and H.A. Eissa, 2011. Effect of ultrafiltration permeate on the quality of chocolate milk. J. Am. Sci., 7: 609-615.
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  14. Ali, H.S., M.T. Ramadan, G.H. Ragab, M.M. Kamil and H.A. Eissa, 2011. Optimizing browning capacity of eggplant rings during storage before frying. J. Am. Sci., 7: 579-592.
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  15. Sallm, S.S., M.M. Hazaa, H.A. Eissa, M.R. Metwally and A.H. Ahmed, 2010. Evaluation of the microbiological quality of yoghurt blended with some fruit juice. J. Food Dairy Sci. Mansoura Univ., 1: 337-353.
  16. 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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  17. 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.
  18. Eissa, H.A., S.M. Saad, I.M. Abd El-Aleem, W.A.M. Ibrahim, G.M. Abd Elmoniem and A.M. Helmy, 2010. Effect of natural cabbage and taro extracts on oxidative enzymes activity of frozen and dried apple products. J. Am. Sci., 6: 454-464.
  19. Eissa, H.A., A.N. Shehata, M.T. Ramadan and H.S. Ali, 2010. Preservation of sugarcane juice by canning 1. Effect of thermal and chemical pre-treatments on the enzymatic browning of sugarcane juice. J. Am. Sci., 6: 883-888.
  20. Abd-El Fattah, S.M., A.S.Y. Hassan, H.M. Bayoum and H.A. Eissa, 2010. The use of lemongrass extracts as antimicrobial and food additive potential in yoghurt. J. Am. Sci., 6: 582-594.
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  21. Eissa, H.A., S.M.M. Saad, I.M. Abd El-Aleem, W.A. Ibrahim, G.M. Abd Elmoniem and M.H. Abd El-Salam, 2009. Effect of natural cabbage and taro extracts on oxidative enzymes activity of frozen and dried banana products. Mansoura Univ. J. Agric. Sci., 34: 11131-11146.
  22. Eissa, H.A., B.E. Mostafa and A.S. Hussein, 2009. Studying the Capsaicin content and quality characteristics of different local pepper varieties using acid-brine pasteurized puree. A.M.S.E. France, 70: 1-21.
  23. Kamil, M.M., H.A. Eissa and B.M. Mostafa, 2008. Production and evaluation of high dietary fiber orange products. Egypt. J. Food Sci., 36: 29-47.
  24. Ibrahim, W.A., G.M.A. Elmoniem, H.A. Eissa, S.M. Saad, I.M. Abd El-Aleem and M.H. Abd El-Salam, 2008. Effect of thermal and chemical pre-treatments on oxidative enzyme activities of banana and apple slices. Mansoura Univ. J. Agric. Sci., 33: 7923-7931.
  25. Eissa, H.A., W.H. Emam and G.I. Wahab, 2008. Effect of thermal and meacerate enzymes pretreatments on the quality of cold stored peach juice. Mansoura Univ. J. Agric. Sci., 33: 6587-6603.
  26. Eissa, H.A., S.M. Abd-Elfattah and F.A. Abu-Seif, 2008. Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice. Polish J. Food Nutr. Sci., 58: 425-432.
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  27. Eissa, H.A., M.T. Ramadan and S.Y. El-Faham, 2008. Effect of processing and cultivar on the quality of whole-wheat spaghetti. A.M.S.E. France, 69: 1-19.
  28. Eissa, H.A., M.T. Ramadan and H.S. Ali, 2008. Effect of natural extracts from the fruits of doum palm, carob and licorice on the quality and safety of apple slices. J. Agric. Sci. Mansoura Univ., 33: 6609-6623.
  29. Eissa, H.A., H.A. Sharaf and M.H. Mahrousa, 2008. Quality, cytogenetic, biochemical and histochemical evaluations of traditional and commercial hibiscus drink. Mansoura Univ. J. Agric. Sci., 33: 6641-6662.
  30. Eissa, H.A., G.M. Fouad and A.E.A. Shouk, 2008. Effect of some thermal and chemical pretreatments on smoked Oyster mushroom quality. Int. J. Food Sci. Technol., 43: 1088-1098.
    CrossRef  |  Direct Link  |  
  31. Eissa, H.A. and G.F. Bareh, 2008. The effect of drying methods and storage on color attributes of peach, tomato and medical herb products. Minufiya J. Agric. Res., 33: 673-687.
  32. Ibrahim, A.A., H.A. Eissa, M.H. Shams El-Din, S.B. El-Magouli and F.A. El-Wakeel, 2007. Effect of ultrafiltration, bentonite and polyvinylpolypyrolidone treatments on particle size distributions of individual juices and juice blends. Minufiya J. Agric. Res., 32: 1667-1686.
  33. Eissa, H.A., A.S. Hussein and B.E. Mostafa, 2007. Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Polish J. Food Nutr. Sci., 57: 487-496.
  34. Eissa, H.A., A.A. Shouk, A.M. Hassanien and E.A.M. Ali, 2007. Effect of chemical pre-treatments and storage on different plum cultivars of fruits and juice quality. Minufiya J. Agric. Res., 32: 1323-1347.
  35. Eissa, H.A., 2007. Effect of chitosan coating on shelf life and quality of fresh‐cut mushroom. J. Food Q., 30: 623-645.
    CrossRef  |  Direct Link  |  
  36. Eissa, H.A., H.H. Fadel, G.E. Ibrahim, I.M. Hassan and A.A. Elrashid, 2006. Thiol containing compounds as controlling agents of enzymatic browning in some apple products. Food Res. Int., 39: 855-863.
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  37. Eissa, H.A. and A. Zohair, 2006. Quality and safety of halawa modified with mushroom. J. Sci. Food Agric., 86: 2551-2559.
    CrossRef  |  Direct Link  |  
  38. El-Faham, S.Y., H.A. Eissa and M.T. Ramadan, 2005. Color characteristics and enzyme activity of peroxidase and polyphenoloxidase in different wheat cultivars and their pasta. III-Effect of processing on whole-wheat Spaghetti. Minufiya J. Agric. Res., 30: 1375-1395.
  39. Eissa, H.A., M.T. Ramadan and S.Y. El-Faham, 2005. Color characteristics and enzyme activity of peroxidase and polyphenoloxidase in different wheat cultivars and their pasta. II-Effect of various heat and chemical treatments on color characteristics and enzyme activity of polyphenoloxidase and peroxidase in different whole-wheat ultivars. Minufiya J. Agric. Res., 30: 1353-1374.
  40. Ramadan, M.T., H.A.Eissa and S.Y. El-Faham, 2004. Color characteristics and enzyme activity of peroxidase and polyphenoloxidase in different wheat cultivars and their pasta. I-Effect of milling process on color characteristics and enzyme activity of polyphenoloxidase and peroxidase in different wheat cultivars. J. Agric. Sci. Mansoura Univ., 29: 6421-6433.
  41. Essa, H.A.A., 2003. Shelf life study of steam treatment and centrifugation Processed orange juice. Minufiya J. Agric. Res., 28: 1485-1504.
  42. Essa, H.A.A., 2003. Effect of centrifugation and steam treatment on the quality, color characteristics, electron microscopic and volatile compounds of orange juice. Minufiya J. Agric. Res., 28: 1467-1484.
  43. Essa, H.A., A.M. Nadir and K.E. Ibrahim, 2003. Effect of anti-browning and anti-microbial constituents of some spices on the quality and safety of apple slices. A.M.S.E. France, 64: 15-32.
  44. Eissa, H.A., A.M. Nadir and K.E. Ibrahim, 2003. Effect of anti-browning and anti-microbial constituents of some spices on the quality and safety of apple juice. AMSE France, 64: 43-57.
  45. Essa, H.A.A., 2002. Effect of pectinase enzyme treatment on the rheological, physical and chemical properties of plum, banana and guava juices. Polish J. Food Nutr. Sci., 11: 13-19.
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  46. Essa, H.A. and M.F. Salama, 2002. Inhibition of enzymatic browning by natural leafy vegetable extracts and keeping quality of fresh and dried apple rings. Polish J. Food Nutr. Sci., 11: 27-32.
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  47. Essa, H.A. and M.F. Salama, 2002. Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice. Mol. Nutr. Food Res., 46: 245-250.
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  48. Ayesh, A.M. and H.A. Essa, 2002. Mycotoxins reduction and inhibition of enzymatic browing during apple juice processing. Egypt. J. Food Sci., 30: 1-21.
  49. Essa, H.A. and H.A. Moharram, 2001. Browning inhibition and color characteristics in fresh and dried banana slices. Bull. Nutr. Inst. Cairo Egypt., 21: 42-62.