M. H. Abd El‐Salam

Author

M. H. Abd El‐Salam

Also Known As

M H ABD EL‐SALAM, M. H. ABD EL‐SALAM, M. H. Abd El-Salam, M. H. Abd El‐Salam, M.H. ABD EL-SALAM, M.H. Abd El-Salam, M.H. Abd El-Salam ., M.H.Abd El-Salam, MOHAMED H ABD EL‐SALAM, Mohamed E. Abd El-Salam

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

National Research Centre South Dakota State University

About

M. H. Abd El‐Salam is an author at National Research Centre specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	510
2	Medicine	9	9	396
3	Engineering	7	7	299
4	Natural Sciences	3	3	181
5	Education	1	1	15

M. H. Abd El‐Salam

Publications

989

Citations

H-Index

Page 1

	Year	Citations
Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products M. H. Abd El‐Salam, Safinaz El‐Shibiny Food Reviews International CaprineGlycobiologyMilk ProductsProtein PurificationBioanalysis	2012	133
Development of bionanocomposite materials and its use in coating of Ras cheese Ahmed M. Youssef, Fayza M. Assem, Mahmoud E. Abdel-Aziz, Food Chemistry Materials ScienceEdible FilmEngineeringBiotechnologyBio-based Material	2018	122
Characteristics and potential uses of the casein macropeptide M. H. Abd El‐Salam, Safinaz El‐Shibiny, W. Buchheim International Dairy Journal Casein MacropeptidePeptide EngineeringMedicinePeptide LibraryPeptide Chemistry	1996	115
Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese Ahmed M. Youssef, Fayza M. Assem, Hoda S. El‐Sayed, RSC Advances	2020	85
Novel bionanocomposite materials used for packaging skimmed milk acid coagulated cheese (Karish) Ahmed M. Youssef, Samah M. El‐Sayed, Hoda S. El‐Sayed, International Journal of Biological Macromolecules Antimicrobial PackagingBiomanufacturingFood PackagingEngineeringEdible Packaging	2018	84
The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts A.S. Gad, M. H. Abd El‐Salam International Journal of Dairy Technology Food ChemistryNutritionSodium ChloridePolyphenolicsFood Bioactive Compound	2010	47
Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid M. H. Abd El‐Salam, Kawther El-Shafei, Osama M. Sharaf, International Journal of Dairy Technology BacteriologyLinoleic AcidLactis SubspProbioticLactic Acid Bacteria	2009	46
Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses Ahmed M. Youssef, Fayza M. Assem, Samah M. El‐Sayed, Journal of Packaging Technology and Research Shelf LifeEdible FilmFood PackagingEdible PackagingFood Engineering	2017	38
Preparation and properties of probiotic cheese high in conjugated linoleic acid content M. H. Abd El‐Salam, A. R. Hippen, Fayza M. Assem, International Journal of Dairy Technology NutritionShelf LifeProbiotic Cheese HighProbioticFatty Acids	2010	34
Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid M. H. Abd El‐Salam, A. R. Hippen, Kawther El-Shafei, International Journal of Food Science & Technology EngineeringSummary MilkLinoleic AcidFood ChemistryProbiotic	2011	33

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