Education
Academic Background-
Ph.D. Alexandria University, Alexandria, Egypt Dairy Science | Completed: 1998
Publications (68)
Selected Scholarly Contributions
Enhancing yogurt health benefits with moringa and black seed oil nanoemulsions to improve fatty acids and microbial viability
2025
Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products
2025
Anti-Salmonella Potential of a Traditional Dairy Isolate of Limosilactobacillus fermentum in Domiati-Like Cheese
2025
Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from Wild Pediococcus acidilactici
2025
Biocontrol of Fusarium oxysporum-infested Gastrodia elata Bl. by Lactobacillus curvatus 2768-VOCs and mechanism of inhibition
2024
Molecular Characteristics and Antibacterial Efficacy of Traditional Dairy Isolates of Lactic Acid Bacteria
2024
Producing Egyptian Hard Cheese as an Alternative to Cheddar in Processed Cheese
2024
Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products
2024
Validation of the Methods for the Non-Milk Fat Detection in Artificially Adulterated Milk with Palm Oil
2023
Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese
2023
Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques
2023
2020
Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway
2020
Physicochemical characteristics and antioxidant capacity of bio drinking yogurt fortified with Salvia officinalis extract.
Sameh Awad
2019
Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese
2018
Quality and rheological properties of sweetened yoghurt and bio-yoghurt enriched with pomegranate juice.
Sameh Awad
2018
Effect of milk quality and stabilizers on some physicochemical properties of UHT-Milk.
Sameh Awad
2018
Characterization of aerobic spore-forming bacteria isolated from raw milk and some dairy products.
Sameh Awad
2017
Comparative study on effect of gelatin, inulin and exopolysaccharides producing culture as stabilizers on rheological and physical properties of non-fat yoghurt.
Sameh Awad
2017
Physicochemical and sensory properties of Labneh fortified with Salvia officinalis.
Sameh Awad
2017
Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.
Sameh Awad
2017
Antioxidant activity of milk protein hydrolysate in alloxan-induced diabetic rats.
Sameh Awad
2016
Microbial safety criteria and quality of traditional Egyptian Karish cheese.
Sameh Awad
2016
Pre-identification of lactic acid bacteria isolated during fermentation process of Egyptian Kishk.
Sameh Awad
2015
Application of fat fractionation in traditional egyptian ras cheese.
Sameh Awad
2015
The milk borne pathogens of raw milk from some Egyptian farms in different seasons.
Sameh Awad
2014
Utilization of milk protein hydrolysate in functional beverages.
Sameh Awad
2014
Production of enzyme modified ras cheese.
Sameh Awad
2013
Application of salt whey from Egyptian Ras cheese in processed cheese making.
Sameh Awad
2013
Quality of low fat Tallaga cheese manufactured from transglutaminase and glutathione treated.
Sameh Awad
2012
Development of processed cheese spread using ras cheese whey, soybean flour and palm oil.
Sameh Awad
2011
Impact of exopolysaccharide-containing base Cheddar cheese on reduced fat process cheese.
Sameh Awad
2010
Influence of microfiltration and adjunct culture on quality of Domiati cheese.
Sameh Awad
2010
Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
Sameh Awad
2009
Are camel milk proteins convenient to the nutrition of cow milk allergic children?
Sameh Awad
2009
Influence of milk treatment and adjunct culture on quality of Ras cheese.
Sameh Awad
2008
Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
Sameh Awad
2007
Effect of milk concentration by ultrafiltration on the proteolysis and rheological properties of low-fat soft white cheese.
Sameh Awad
2007
Effect of sodium chloride and pH on the rennet coagulation and gel firmness.
Sameh Awad
2007
Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development.
Sameh Awad
2007
Texture and flavour development in Ras cheese made from raw and pasteurised milk.
Sameh Awad
2006
Effect of sodium chloride and milk preacidification on serum phase and chemical composition of soft white cheese.
Sameh Awad
2006
Ripened curd cheese slurries in the manufacture of processed cheese.
Sameh Awad
2006
Interaction between probiotic Labneh and probiotic whey enhanced with some herb oils and different packaging materials.
Sameh Awad
2005
Effects of exopolysaccharides-producing cultures on viscoelastic properties of reduced-fat cheddar cheese.
Sameh Awad
2005
Applications of exopolysaccharides producing culture in reduced fat cheddar cheese making. Cryo-scanning electron microscopy observations.
Sameh Awad
2005
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties.
Sameh Awad
2005
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Composition and proteolysis.
Sameh Awad
2005
Introducing of some herb oils in the manufacture of Probiotic Labneh.
Sameh Awad
2004
Characterisation of Egyptian Ras cheese. 2. flavour formation.
Sameh Awad
2004
Increasing of probiotic and therapeutic action in karish cheese using tolue balsam extract.
Sameh Awad
2003
A culture collection of lactic acid bacteria isolated from raw milk and traditional Egyptian dairy products.
Sameh Awad
2003
Characteristic of Egyptian market Ras cheese; 1-sensory evaluation, rheological, physico-chemical properties and microbiological analysis.
Sameh Awad
2003
Proteolytic activity of plasmin on buffalo, cow and goat caseins.
Sameh Awad
2002
Study on using salted buttermilk in Ras cheese Manufacture.
Sameh Awad
2001
A comparative study on camel, goat and sheep milk fat, fatty acids composition.
Sameh Awad
2001
The quality of white pickled cheese as affected with the type of coagulant and starter bacteria.
Sameh Awad
2001
The quality of white pickled cheese as affected with the types of calcium salt.
Sameh Awad
2001
Proteolytic activity of Lactobacilus, Lactococcus and Enterococcus strains in pseudocurd, casein hydrolysate and cheese slurry.
Sameh Awad
2001
Proteolytic activity of starter bacteria on buffalo casein peptides produced by coagulants of different origins.
Sameh Awad
2000
Autolysis and proteolysis of Lactobacillus strains in pseudo-curd and casein hydrolysate.
Sameh Awad
2000
Influence of coagulants and starter bacteria on proteolysis and sensory quality of Gouda type cheese from buffalo milk.
Sameh Awad
1999
Proteolytic activities of Suparen and Rennilase on buffalo, cow and goat whole casein and β-casein.
Sameh Awad
1999
Hydrolysis of cow's and buffalo's whey proteins by some commercial proteolytic enzymes as affected by sodium and calcium chlorides.
Sameh Awad
1999
Proteolytic activities of chymosin and porcine pepsin on buffalo, cow and goat whole and β-casein fractions.
Sameh Awad
1998
Proteolysis of whole casein by different milk clotting enzymes.
Sameh Awad
1995
Effect of some factors on the activity of milk clotting enzymes.
Sameh Awad
1995
Manufacture of Ras cheese with different milk clotting enzymes.
Sameh Awad
1995