Author

Kamil MM

Professor of Food Science and Technology, National Research Center - Cited by 533 - Food science and technology

Biography

The aythor is working as a  Professor of Food Science and Technology, National Research Center. The author intrested fields are microencapsulation,Fourier transformer,Detecting Adulteration,Nano-encapsulation.The National Research Centre is an Egyptian research and development center for multiple disciplines including agriculture,chemistry,biology,medicine,engineering and genetics. 
Title
Cited by
Year
Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality
A Hussein, MM Kamil, NA Hegazy, SAH El-NorPolish Journal of Food and Nutrition Sciences 63 (1), 11-18, 2013201
70
2013
Application of FT-IR spectroscopy for rapid and simultaneous quality determination of some fruit products
GF Mohamed, MS Shaheen, SKH Khalil, AMS Hussein, MM KamilNat. Sci 9 (11), 21-31, 2011201
61
2011
Optimization of the extraction of total phenolic compounds from sunflower meal and evaluation of the bioactivities of chosen extracts
FS Taha, GF Mohamed, S Mohamed, SS Mohamed, MM KamilAmerican Journal of Food Technology 6 (12), 1002-1020, 2011201
59
2011
Fourier transformer infrared spectroscopy for quality assurance of tomato products
MM Kamil, GF Mohamed, MS ShaheenJ Am Sci 7, 559-572, 2011201
51
2011
Nano-encapsulation efficiency of lemon and orange peels extracts on cake shelf life
KF Mahmoud, MA Ibrahim, ED Mervat, HA Shaaban, MM Kamil, ...American Journal of Food Technology 11 (3), 63-75, 2016201
27
2016
Formulation of nutraceutical biscuits based on dried spent coffee grounds
HS Ali, AF Mansour, MM Kamil, AMS HusseinInt. J. Pharmacol 14 (4), 584-594, 2018201
26
2018
Physicochemical and sensorial quality of semolina defatted guava seed flour composite pasta
AMS Hussein, MM Kamil, GF MohamedJournal of American Science 7 (6), 623-629, 2011201
26
2011
Detecting Adulteration of Durum Wheat Pasta by FTIR Spectroscopy
MM Kamil, AMS Hussien, GH Ragab, SKH KhalilJournal of American Science 7 (6), 573-578, 2011201
25
2011
Influence of nano-encapsulation on chemical composition, antioxidant activity and thermal stability of rosemary essential oil
AM Hussein, MM Kamil, SN Lotfy, KF Mahmoud, FM Mehaya, ...Am J Food Technol 12, 170-7, 2017201
24
2017
Utilization of some fruits and vegetables by-products to produce high dietary fiber jam
AMS Hussein, MM Kamil, NA Hegazy, KF Mahmoud, MA IbrahimFood Sci. Qual. Manag 37 (2007), 39-45, 2015201
23
2015
Effect of pre-frying treatments of French fried potatoes to achieve better oil uptake reduction for health and technological aspects
HS Ali, AG Abdel-Razek, MM KamilJournal of Applied Sciences Research 8 (10), 5018-5024, 2012201
16
2012
Technological Properties of some Egyptian new wheat varieties
AMS Hussein, MM Kamil, GH RagabJournal of American science 6 (10), 1160-1171, 2010201
15
2010
Optimizing browning capacity of eggplant rings during storage before frying
HS Ali, MT Ramadan, GH Ragab, MM Kamil, HA EissaJournal of American Science 7 (6), 579-592, 2011201
13
2011
CHEMICAL AND TECHNOLOGICAL PROPERTIES OF IMPROVED BISCUIT BY CHESTNUT FLOUR
NA Hegazy, MM Kamil, AMSHGF BarehINTERNATIONAL JOURNAL OF FOOD AND NUTRITIONAL SCIENCES 3 (6), 7-15, 2014201
12
2014
Spirulina-enriched pasta as functional food rich in protein and antioxidant
A Hussein, G Ibrahim, M Kamil, M El-Shamarka, S Mostafa, D MohamedBiointerface Res. Appl. Chem 11, 14736-14750, 2021202
12
2021
Research Article Formulation and Evaluation of Some Healthy Natural Juice Blends
AMS Hussein, NA Hegazy, MM Kamil, SSM OlaAsian Journal of Scientific Research 3 (10), 160-168, 2017201
11
2017
Efficiency of micro and nano encapsulated orange peel essential oils on quality of sponge cake
AM Hussein, KF Mahmoud, NA Hegazy, MM Kamil, AA Mohammad, ...J Environ Sci Tech 12, 26-37, 2019201
10
2019
Effect of using Jerusalem artichoke and inulin flours on producing low carbohydrate high protein pasta.
AES Nadir, IMF Helmy, MM KamilAustralian Journal of Basic and Applied Sciences 5 (12), 2855-2864, 2011201
9
2011
Physico-Chemical Characteristics of Egyptian Jasmine Rice as Affected by Under-Pressure and Microwave Parboiling Methods
MM KamilJournal of Agricultural Science, Mansoura University 26 (12), 853-868, 2001200
7
2001
Utilization of yoghurt and sucralose to produce low-calorie cakes.
AMS Hussein, NA Hegazy, MM Kamil, SSM OlaJournal of Nutrition and Food Sciences 6 (1), 2016201
5
2016

Referred From: https://scholar.google.com/citations?user=gbSB26wAAAAJ&hl=ar

Cited by
Citations 533
h-index 13
i10-index 17
Open Access Journals