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Phone Number: 084 6356731
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Fax Number: 084 6334964 |
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E-mail Address: kaa01@fayoum.edu.eg |
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Office: Dairy Science Building
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Postal Address: Fayoum - Fayoum University - Faculty of Agriculture - Dairy science department
POBox: 63514 |
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B.Sc: Dairy and Technology department - Faculty of Agriculture El Fayoum - Cairo University - 1996 |
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M.Sc : Dairy and Technology department - Faculty of Agriculture El Fayoum - Cairo University -2003 |
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Demonstrator: From 1997 to 2004 |
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Assistant lecturer : From 2004 to 2012 |
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lecturer : From 2012 to 2018 |
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Assistant Professor: From 2018 Until Now |
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Jacquot, S., R. Karoui, Kh. Abbas, Annick L., Cécile B., and A.Kaddour (2015). Potential of multispectral Imager to characterize anisotropic French PDO cheeses: A feasibility study.
International Journal of Food Properties, 18 (1): 213-230. - 2015
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Shaimaa H., M. A. Mailam, Kh. Abbas (2016).
A comparative study on the viscoelastic behavior and cheese matrix melting temperature of some semi-hard and hard cheese varieties during heating.
Egyptian J. Dairy Sci., 44: 117-124. - 2016
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Shaimaa H., H. Abdelmontalb, Kh. Abbas, Ratiba B., and M. Degheidi (2016).
Effect of transglutaminase on some chemical, rheological and sensorial characteristics of UF-Ras cheese during ripening.
Zagazig Journal of Food and Dairy Research, 43 (5): 1641-1648. - 2016
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Shaimaa H., H. Abdelmontalb, Kh. Abbas, Ratiba B., and M. Degheidi (2016).
Effect of adding microbial lipase on the acceleration of UF-Ras cheese ripening.
Menoufia Journal of Food and Dairy Science, 1: 45-52. - 2016
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Shaimaa H., H. Shaaban and Kh. Abbas (2017).
Improving the Quality of Ultrafiltered Ras Cheese using Mature Cheddar Cheese Slurry. International Journal of Dairy Science, 12 (5): 318-324. - 2017
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Shaimaa H., H. Shaaban, H. Shaaban, Kh. Abbas and A. Farouk (2017).
Preparation of Ras Cheese Flavour Concentrate using Lipolyzed Cream and Skim Milk Curd. Int. J. Dairy Sci., 12 (4): 275-281. - 2017
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Kh. Abbas, A. A. Agamy and Wedad A. Metry (2017).
Evaluation of changes of the chemical, rheological, organoleptic characteristics of Ras cheese during ripening. Mansoura J. Food and Dairy Sci., 8 (9): 391-394. - 2017
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Kh. A. Abbas, H. M. El-Garhi and Shaimaa M. Hamdy (2017). The influence of modified waxy maize starch on the quality of low-fat yogurt. Egyptian J. Food Science - 2017 |
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El-Batawy, M., Galal, E.A., M.A. Morsy and Kh. Abbas (2014).
Utilization of UF technique in making Mozzarella cheese from different kinds of milk.
Egyptian J. Dairy Sci., 32 (2):303-314. - 2014
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El-Batawy, M., Galal, E.A., M.A. Morsy and Kh. Abbas (2014).
Effect of homogenization on some properties of Mozzarella cheese.
Egyptian J. Dairy Sci., 32 (2): 315-326. - 2014
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Kh. Abbas, R Karoui, A Aït-Kaddour (2012).
Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheese.
European Food Research and Technology, 234 (3): 457-465. - 2012
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Shaimaa H., Kh. Abbas, Annick L., Ratiba B., G. Ibrahim and M. Degheidi (2012). The compositional, textural, color, structural characteristics of Cantal cheese made from raw, thermized and pasteurized milk.
Journal of Applied Sciences Research, 8 (4): 1976-1985. - 2012
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Shaimaa H., Kh. Abbas, Annick L., Ratiba B., G. Ibrahim and M. Degheidi (2012). A comparative study of traditional and industrial Saint-Nectaire cheese-making process by milk Infrared spectroscopy and chemometrics.
Australian J. Basic and Applied Sciences, 6 (10): 477-482. - 2012
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Shaimaa H., H. Shaaban and Kh. Abbas (2017).
Improving the Quality of Ultrafiltered Ras Cheese using Mature Cheddar Cheese Slurry. International Journal of Dairy Science, 12 (5): 318-324. - 2017
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Shaimaa H., H. Shaaban, H. Shaaban, Kh. Abbas and A. Farouk (2017).
Preparation of Ras Cheese Flavour Concentrate using Lipolyzed Cream and Skim Milk Curd. Int. J. Dairy Sci., 12 (4): 275-281. - 2017
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