Concepedia

Author

Mahmood A. Hashim

Agricultural Research CenterORCID

Also Known As

Mahmood A Hashim, Mahmood A. Hashim, Mahmood Hashim

14

Publications

158

Citations

7

H-Index

19

Concepts

All Affiliations

Agricultural Research CenterITMO UniversityUniversity of HelsinkiNational Research CentreKafrelsheikh University
MA

About

Mahmood A. Hashim is an author at Agricultural Research Center specializing in food chemistry, food safety, and food technology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

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30

2

Engineering

1

1

17

3

Public Health

1

1

13

4

Biochemistry

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5

Biomolecular Engineering

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17

Mahmood A. Hashim

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7

Publications

143

Citations

7

H-Index

YearCitations

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

Mahmood A. Hashim, Mariam Muradova, Alena Proskura,

Foods

2021

40

Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food

Mahmood A. Hashim, Xin Huang, Denis Baranenko,

Frontiers in Nutrition

2022

33

Optimizing encapsulation of black carrot extract using complex coacervation technique: Maximizing the bioaccessibility and release kinetics in different food matrixes

Eda Nur Ayar, Claude Nyambe, Mahmood A. Hashim,

LWT

2024

17

Effect of Spirulina maxima microcapsules to mitigate testicular toxicity induced by cadmium in rats: Optimization of in vitro release behavior in the milk beverage

Dina Mostafa Mohammed, Tamer M. El‐Messery, Denis Baranenko,

Journal of Functional Foods

2023

14

Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study

Abeer M. Abd-Alrahman, Manal M. Ramadan, Mohamed F. Maraay,

Frontiers in Nutrition

2024

14

Utilisation of water extract of green chilli pepper in the manufacture of low‐fat fresh cheese

Mohamed Ghanimah, N. El-Hoda Hanafy, Ahmed Hassanein,

International Journal of Dairy Technology

2018

13

Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese

Ching Jian, Xuezhu Yang, Fabio Tuccillo,

Food Hydrocolloids

2025

12

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