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 B. Sc.: Agricultural Sciences - Fayoum University - 2006
M. Sc.: Agric. Sci. (Dairy Science), Lund University, Sweden, (2012).
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Ph.D.: DOCTOR OF PHILOSOPHY-Dairy Department-Faculty of Agriculture-Fayoum University-2017.
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Demonstrator : 2006 To 2012
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Assistant Lecturer : 2012 To 2017
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Lecturer : 2017 To 2022
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Assistant Professor : 2022 Until Now
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BIOTECHNOLOGICAL AND CHEMICAL STUDIES ON HARD CHEESE 
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Abbas, K. A., Abdelmontaleb, H. S., Hamdy, S. M., & Ait-Kaddour, A. (2020). Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical, physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools. International Food Research Journal, 27(4), 648-659.
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Abd Elmontaleb, H. S., Galal, E. A., Abdelmageed, D. A., & Hamdy, S. M. (2020). Biochemical and microbiological properties of Edam cheese with black cumin oil.
Egyptian Journal of Food Science, 48(1), 181-192.
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Abdelmontaleb, H. S., Othman, F. A., Degheidi, M. A., & Abbas, K. A. (2021). The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF-soft cheese during refrigerated storage. Journal of Food Processing and Preservation, 45(5), e15494.
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Hamdy, S. M., Abdelmontaleb, H. S., Mabrouk, A. M., & Abbas, K. A. (2021). Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set-yogurts containing different levels of polydextrose during refrigerated storage.
Journal of Food Processing and Preservation, 45(7), e15643.
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Mabrouk, A. M., Abd-Elgawad, A. R., & Abd El-Montaleb, H. S. (2021). Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream.
British Food Journal. 0007-070X, DOI 10.1108/BFJ-06-2021-0629
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Abbas, K. A., Abdelmontaleb, H. S., Hamdy, S. M., & Aït-Kaddour, A. (2021). Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses. Foods, 10(10), 2274.
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Eman F. Abdel-Latif, Khaled A. Abbas, Hani S. Abdelmontaleb, and Shaimaa M. Hamdy. (2021). Nigella sativa oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese. Italian Journal of food safety; 10(4): 9862.
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Shaimaa Hamdy, Dohaa ali Abdelmeged, Hani shaaban Abdelmontaleb. (2022). Influence of Different Heat Treatments on the quality characteristics of Edam Cheese.
Egyptian Journal of Food Science. EJFS-2201-1119
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Technology dairy products
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Microbiology dairy products |
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Dairy industry microbial |
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Chemistry of dairy products |
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