Publikationen, an denen er mitarbeitet Gamal M Hamad (11)

2023

  1. A review of recent innovative strategies for controlling mycotoxins in foods

    Food Control, Vol. 144

  2. Biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurt

    LWT, Vol. 183

  3. Detection of Clostridium botulinum in Some Egyptian Fish Products, Its Control In Vitro Using Citrus Leaves Extracts, and Applicability of Citrus limon Leaf Extract in Tuna

    Foods, Vol. 12, Núm. 7

  4. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts

    Pathogens, Vol. 12, Núm. 7

  5. Evaluation of the Adsorption Efficacy of Bentonite on Aflatoxin M1 Levels in Contaminated Milk

    Toxins, Vol. 15, Núm. 2

  6. Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

    Toxins, Vol. 15, Núm. 1

  7. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

    Foods, Vol. 12, Núm. 1

  8. Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

    Foods, Vol. 12, Núm. 17

2022

  1. Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains

    Food Research International, Vol. 161

  2. Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese

    Molecules, Vol. 27, Núm. 24

  3. Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

    LWT, Vol. 163