Maha Ibrahim Kamal Ali
Affiliation Food Technology Research Institute (FTRI)
Department Special Food and Nutrition
Research Field Food Science and Technology (Human Nutrition)
Prizes or Award As reviewer for World Journal of Food Science and Technology1-(http://www.wjfst.org) since June 18, 2019.
- Certificate of Appreciation by the Scientific Association for Food2
Industries, Faculty of Agriculture, Alexandria University on the day of excellence held on 22 - 9 - 2016.
Contacts
E-mail address mahaik82@yahoo.com
Work Telephones


Fax 01117316673      
Scientific Progress
Researcher in Food Technology Research Institute (FTRI) [13/04/2017]
Assistant Researcher in Food Technology Research Institute (FTRI) [19/12/2010]
Research Assistant in Food Technology Research Institute (FTRI) [13/07/2010]
Publications
- Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D (2022)
- Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity (2022)
- Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics (2022)
- Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics (2022)
- Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity (2022)
- Nutritional and quality characteristics of some foods fortified with dried mushroom powder as a source of vitamin D (2022)
- Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products (2020)
- Effects of fat replacing with eggplant puree on characteristics of chocolate spread (2020)
- Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children (2019)
- Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato (2019)
- Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children (2019)
- Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato (2019)
- Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure (2018)
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