Ahmed R. A. Hammam - Concepedia

Author

Ahmed R. A. Hammam

South Dakota State University ORCID

Also Known As

A. Hammam, A. R. A. Hammam, Ahmed Hammam, Ahmed R. A. Hammam, Ahmed R.A. Hammam, Hammam, A. R.A., ahmed hammam

Publications

791

Citations

H-Index

Concepts

All Affiliations

South Dakota State University Assiut University Qassim University Al-Azhar University Dairy Management

About

Ahmed R. A. Hammam is an author at South Dakota State University specializing in food technology, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	142
2	Engineering	5	5	81
3	Medicine	2	2	50
4	Education	1	1	15
5	Natural Sciences	1	1	13

Ahmed R. A. Hammam

Publications

467

Citations

H-Index

Page 1

	Year	Citations
Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (<i>Bifidobacterium bifidum</i>) and sensory characteristics Dalia G. Kamel, Ahmed R. A. Hammam, Khalid A. Alsaleem, Food Science & Nutrition	2021	48
Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties Mahmood A. Hashim, Mariam Muradova, Alena Proskura, Foods	2021	40
Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Ahmed Mahmoud Hamdy, M.E. Ahmed, Dipakkumar Mehta, Food Science & Nutrition	2020	36
Technological aspects, health benefits, and sensory properties of probiotic cheese Ahmed R. A. Hammam, Mostafa S. I. Ahmed SN Applied Sciences NutritionProbioticFood StructureBiotechnologyFood Engineering	2019	32
Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese Dalia G. Kamel, Ahmed R. A. Hammam, Mohamed A.H. Nagm El-diin, Journal of Dairy Science Sodium ChlorideNutritionProbioticIn Vitro FermentationFood Analysis	2023	28
Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese M.E. Ahmed, Kaavya Rathnakumar, Nancy Awasti, Food Science & Nutrition	2021	27
Characteristics and Technological Aspects of the Egyptian Cheeses Ahmed R. A. Hammam, Mohamed Salem Elfaruk, M.E. Ahmed, International Journal of Current Microbiology and Applied Sciences	2020	22
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making Dalia G. Kamel, Ali Ibrahim Ali Mansour, Mohamed A. H. Nagm El-diin, Foods Microbial InactivationRosemary PlantEscherichia ColiFood ChemistryFood Microbiology	2022	21
Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese Rania M. Ewida, Walaa S. Hasan, Mohamed Salem Elfaruk, Foods	2022	21
Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate Ahmed R. A. Hammam, Rohit Kapoor, Prafulla Salunke, Foods NutritionEngineeringFunctional PropertyFood AnalysisFood Biophysics	2021	19

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