Editorial Board
Mohamed Fawzy Ramadan Hassanien PhD (Technische Universität Berlin)
Professor, Umm al-Qura University, Makkah al Mukarramah · Saudi Arabia
Editorial leadership for Journal of Food Science and Hygiene ISSN 2835-2165
Research interests
- Food Chemistry
- Lipid Chemistry
- Technology
- Antioxidant
- Oil
- Fats
- Starch
Biography
- Prof. Dr. Mohamed F. R. Hassanien is currently working as a Professor of Biochemistry at Zagazig University (Egypt).
- Prof. Hassanien obtained his Ph.D. (Dr.rer.nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004).
- As post-doctoral researcher, Prof. Hassanien continued his research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA).
- In 2010, he was invited to be visiting Professor (100% research) at King Saud University in Saudi Arabia.
- In 2012, he was invited to be visiting Professor (100% teaching) in School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.
- Prof. Hassanien published more than 150 papers, reviews in international peer-reviewed journals with high IF metric as well as some books and book chapters (recent h-index is 28).
- He was participated and invited speaker in several international conferences. Since 2003, Prof. Hassanien is a reviewer and editor in many highly-cited international journals.
- Prof. Hassanien received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2013), and Atta-ur- Rahman Prize in Chemistry (2014).
- Prof. Hassanien's current research interests are chemistry of bioactive compounds and impact of processing on functionality and properties of food components.
Selected publications
- Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective 2021 cited 102×
- Phenolic profiles, antihyperglycemic, antihyperlipidemic, and antioxidant properties of pomegranate (Punica granatum) peel extract 2019 cited 100×
- Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils 2020 cited 82×
- Physiological and Biochemical Mechanisms of Exogenously Applied Selenium for Alleviating Destructive Impacts Induced by Salinity Stress in Bread Wheat 2021 cited 78×
- Evaluation of growth and nutritional value of Brassica microgreens grown under red, blue and green LEDs combinations 2020 cited 69×
- Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality 2020 cited 53×
Ranked by citation impact (Crossref) where available, newest otherwise · verified via ORCID.
Considering JFSH for your work?
This journal is guided by Mohamed Fawzy Ramadan Hassanien (Professor, Umm al-Qura University, Makkah al Mukarramah) and a peer-review board of practising researchers. Open access, author-retained copyright (CC BY), and a clear editorial process.