Dr. Ibrahim M.F. Helmy
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Dr. Ibrahim M.F. Helmy

Research Scientist
National Research Centre, Egypt

Highest Degree
Ph.D. in Food Technology from Mansoura University, Egypt

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Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Nutrition Food
90%
Food Analysis
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Nadir, A.S., I.M.F. Helmy, M.A. Nahed, M.M.A. Wafaa and M.T. Ramadan, 2015. Modification of potato starch by some different physical methods and utilization in cookies production. Int. J. Curr. Microbiol. Applied Sci., 4: 556-569.
  2. Helmy, I.M.F., M.A. Wafaa and A. Nadir, 2012. Nutritional evaluation of some products from ber fruits. Nat. Sci., 10: 37-46.
  3. Wafaa, A., I.M.F. Helmy, A.S. Nadir and A.A. Esmat, 2011. Production and development of new products from local and Chinese berfruits. Aust. J. Basic Applied Sci., 5: 652-659.
  4. Shams El-Din, M.H.A., I.M.F. Helmy and M.H. Fayza, 2011. Effect of antioxidant from different sources on the retention of beta- carotene in spinach and carrot during domestic cooking methods. Int. J. Acad. Res., 3: 140-145.
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  5. Nadir, A.E.A.S., I.M.F. Helmy and M.M. Kamil, 2011. Effect of using Jerusalem Artichoke and inulin flours on producing low carbohydrate high protein pasta. Aust. J. Basic Applied Sci., 5: 2855-2864.
  6. Hussein, A.M.S., I.M.F. Helmy and A.R. Shalaby, 2010. Effect of replacing wheat flour and corn flour using sweet potatoes flour on the quality of bread, Cake and biscuits. A.M.S.E., 71: 1-23.
  7. Abou-Arab, E.A.A., I.M.F. Helmy and G.F. Bareh, 2010. Nutritional evaluation` and functional properties of chickpea (Cicerarietinum L.) flour and the improvement of spaghetti produced from its. J. Am. Sci., 6: 1055-1072.
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  8. Abou-Arab, A.A., E.A. Abou-Arab and I.M.F. Helmy, 2010. Nutritional quality of Egyptian green olives and their affected by different preparing methods. J. Am. Sci., 6: 30-30.
  9. Helmy, I.M.F., A.S. Nadir and M.T. Ramadan, 2008. Production of some sweet desserts products from chemically modified corn starch. J. Agric. Sci. Mansoura Univ., 33: 6621-6640.
  10. Nadir, A.S., LM.F. Heimy and W.M.M. Abo-Zaid, 2007. Technological study on dibisextaction from date at the Khalal stage and its utilization as a substitute of sugar in some food products. Monufiya J. Agric. Res., 32: 779-797.
  11. Abo-Zeid, W.M.M., I.M.F. Helmy and A.S. Nadir, 2007. Production of some noval food products from the husk tomato fruits. AMSE France, 68: 36-43.
  12. Hussein, A.M.S., I.M.F. Helmy and B.E. Mostafa, 2006. Effect of barley Flour and some of their functional ingredients on quality of pan-bread. Monufiya J. Agric. Res., 31: 877-897.
  13. Nadir, A., I.M.F Helmy and K.I. Hamad, 2005. Production of improved products from date. J. Agric. Sci. Mansoura Univ., 30: 5443-5458.
  14. Nadir, A.S. and I.M.F. Helmy, 2003. Fortification of horchata drink prepared from chufa tubers (Cyperus esculentus L.) with natural fruit juices. Egypt. J. Food Sci., 31: 153-178.
  15. Helmy, L.M.F., 2003. Effect of some conventional processing methods on quality of substituted cake with chickpea flour. Monufiya J. Agric. Res., 28: 1939-1955.
  16. Helmy, I.M.F., A.E.A.S. Nadir and A.A. Abdel-Hamed, 2003. Pan bread quality as affected by supplementation of brewing by-products. Egypt. J. Food Sci., 31: 1-27.
  17. Helmy, I.M.F., 2003. Nutritional evaluation of spaghetti replaced by some raw legume flours and treated with different technological methods. J. Agric. Sci. Mansoura Univ., 28: 4799-4821.
  18. Esmat, A., A. Arab and I.M.F. Helmy, 2003. Sensory characteristics and nutritive value of nuggets made from dark chicken meat treated with different w ashing processes. Egypt. J. Nutr., 18: 117-146.
  19. Helmy, I.M.F., A. Arab and A. Azza, 2001. Effect of Different Soaking treatments on some physico-chemical properties and Equilibrium Moisture Content (EMC) of Mung bean seeds. J. Agric. Sci. Mansoura Univ., 26: 4361-4381.
  20. Arab, A., A. Azza and I.M.F. Helmy, 2001. Removal of antinutritional factors and improvement of in-vitro protein digestibility of Mung bean seeds by different, soaking treatments. J. Agric. Sci. Mansoura Univ., 26: 4343-4360.
  21. Nadir, A.E.S., I.M.F. Hemly and A.A. Abdel-Hamid, 2000. Efficiency of some drying methods on quality of papaya fruits. Egypt. J. Nutr., 15: 119-139.
  22. Helmy, L.M.F. and A. Arab and A. Esmat, 2000. Production of cookies from different processed Mung bean flours. J. Agric. Sci. Mansoura Univ., 25: 5713-5723.