Ahmed R A Hammam

ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 17

Top Venues

Food science & nutrition

Foods (Basel, Switzerland)

Membranes

Microorganisms

South Dakota State University

Assiut University Faculty of Agriculture (BSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

South Dakota State University Jan 06 2017

United States

Graduate Research Assistant :: Dairy and Food Science Department

Education History

Assiut University Faculty of Agriculture

Egypt

BSC :: Dairy Science Department

Publications

Mahmoud E Ahmed, Ahmed R A Hammam, Abd El-Fatah Ali, Khalid A Alsaleem, Mohamed Salem Elfaruk, Dalia Gamal Kamel, Asmaa H M Moneeb
Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography. Food science & nutrition 11 (5) (2023)
Ahmed R A Hammam, Lloyd E Metzger
Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate. Food science & nutrition 11 (8) (2023)
Mahmoud E Ahmed, Ahmed R A Hammam, Abd El-Fatah Ali, Khalid A Alsaleem, Mohamed Salem Elfaruk, Dalia Gamal Kamel, Asmaa H M Moneeb
Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography. Food science & nutrition 11 (5) (2023)
Rania M Ewida, Walaa S Hasan, Mohamed Salem Elfaruk, Raed Reshaid Alayouni, Ahmed R A Hammam, Dalia Gamal Kamel
Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese. Foods (Basel, Switzerland) 11 (21) (2022)
Dalia Gamal Kamel, Ali I A Mansour, Mohamed A H Nagm El-Diin, Ahmed R A Hammam, Dipakkumar Mehta, Asmaa Mohamed Abdel-Rahman
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making. Foods (Basel, Switzerland) 11 (14) (2022)
Ahmed R A Hammam, Sergio I Martínez-Monteagudo, Lloyd E Metzger
Progress in micellar casein concentrate: Production and applications. Comprehensive reviews in food science and food safety 20 (5) (2021)
Mahmoud E Ahmed, Kaavya Rathnakumar, Nancy Awasti, Mohamed Salem Elfaruk, Ahmed R A Hammam
Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese. Food science & nutrition 9 (3) (2021)
Ali I A Mansour, Mahmoud A Ahmed, Mohamed Salem Elfaruk, Khalid A Alsaleem, Ahmed R A Hammam, Yaser M A El-Derwy
A novel process to improve the characteristics of low-fat ice cream using date fiber powder. Food science & nutrition 9 (6) (2021)
Dalia Gamal Kamel, Ahmed R A Hammam, Khalid A Alsaleem, Dina M Osman
Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food science & nutrition 9 (3) (2021)
Dalia Gamal Kamel, Aly A Othman, Dina M Osman, Ahmed R A Hammam
Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics. Food science & nutrition 9 (3) (2021)
Ahmed R A Hammam, Rohit Kapoor, Prafulla Salunke, Lloyd E Metzger
Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. Foods (Basel, Switzerland) 11 (1) (2021)
Asmaa H M Moneeb, Ahmed R A Hammam, Abdelfatah K A Ahmed, Mahmoud E Ahmed, Khalid A Alsaleem
Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography. Food science & nutrition 9 (6) (2021)
Jackson Ishara, Ariel Buzera, Gustave N Mushagalusa, Ahmed R A Hammam, Judith Munga, Paul Karanja, John Kinyuru
Nutraceutical potential of mushroom bioactive metabolites and their food functionality. Journal of food biochemistry (2021)
Chenchaiah Marella, Venkateswarlu Sunkesula, Ahmed R A Hammam, Anil Kommineni, Lloyd E Metzger
Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate. Membranes 11 (9) (2021)
Mahmood A Hashim, Liudmila A Nadtochii, Mariam B Muradova, Alena V Proskura, Khalid A Alsaleem, Ahmed R A Hammam
Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties. Foods (Basel, Switzerland) 10 (8) (2021)
Ibrahim M Sayed, Ahmed R A Hammam, Mohamed Salem Elfaruk, Khalid A Alsaleem, Marwa A Gaber, Amgad A Ezzat, Eman H Salama, Amal A Elkhawaga, Mohamed Ahmed El-Mokhtar
Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples. Microorganisms 8 (8) (2020)
Ahmed M Hamdy, Mahmoud E Ahmed, Dipakkumar Mehta, Mohamed Salem Elfaruk, Ahmed R A Hammam, Yaser M A El-Derwy
Enhancement of low-fat Feta cheese characteristics using probiotic bacteria. Food science & nutrition 9 (1) (2020)

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Publication Activity (10 Years)

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Ahmed R A Hammam