Ahmed R. A. Hammam
Kansas State University(US)
Publications by Year
Research Areas
Probiotics and Fermented Foods, Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Food composition and properties, Meat and Animal Product Quality
Most-Cited Works
- → Technological, applications, and characteristics of edible films and coatings: a review(2019)94 cited
- → Progress in micellar casein concentrate: Production and applications(2021)65 cited
- → Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics(2021)53 cited
- → Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties(2021)41 cited
- → Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria(2020)38 cited
- → Compositional and Therapeutic Properties of Camel Milk: A Review(2019)36 cited
- → Technological aspects, health benefits, and sensory properties of probiotic cheese(2019)32 cited
- → Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese(2023)31 cited
- → Nutraceutical potential of mushroom bioactive metabolites and their food functionality(2021)29 cited
- → Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese(2021)29 cited