Dr. MOHAMED RABIE

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Personal details

First name:                  Mohamed

Last name:                  Rabie

Place of birth:             Shakira, Egypt

Birth date:                   14.5.1977.

Fax number:            +2-055-22 875 67

E-mail addresses:    marabie@zu.edu.eg  & mhassan@itqb.unl.pt

Webpage: mohamedrabie.webs.com  &  http://www.staff.zu.edu.eg/marabie/page.asp?id=43

 Laboratory address: Department of Food Science, Faculty of Agriculture, Zagazig University,    Egypt

 Hobbies and interests: fitness, cars, travel, sports and reading

 Education

 ·         Date of obtained B.Sc: June 1998.

   Agriculture Sciences (Food science) Faculty of Agriculture, Zagazig University

        Final grade: Very good

·         December 1999:

Demonstrator at Food Science Department, Faculty of Agriculture, Zagazig University, Egypt

·         Date of obtained M.Sc: 10.7.2003

   Agriculture Sciences (Food science) Faculty of Agriculture, Zagazig University

   Final grade: Excellent

·         November 2003:

Assistant Lecturer at Food Science Department, Faculty of Agriculture, Zagazig University, Egypt

·         Date of obtained PhD: 8.10.2009

     Agriculture Sciences (Agricultural Engineering) Faculty of Agriculture, Zagazig University

   Final grade: Excellent

·         October 2009 up till now

Lecturer at Food Science Department, Faculty of Agriculture, Zagazig University, Egypt

·           July 2010 up till now

Postdoc Fellow ship from Fundação para a Ciência e Tecnologia (Portugal) and Fundo Social Europeu (III Quadro Comunitário de Apoio) at Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Apartado 127, P-2781-901 Oeiras, Portugal

Professional Experience

1- 2006-2008 Hungarian Scholarship Board (HSB) to complete Ph.D on Biogenic Amines in Food. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary.

2- June 2010 to June 2013 postdoctoral fellowship, Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Portugal.

3- 2010 to 2012 member of The Seven Framework Programme: (Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food..

 Qualifications

 ·         Fundamental of Food Science

·           Technology of juices and beverages

·           Technology of lipids and their products

·           Chemistry and Analysis of food.

·           Free amino acids and biogenic amines in food

 Main field of research

·         Technology of Juices and beverages

·         Biogenic amine in food

·         Probiolive

 Knowledge of foreign languages

 ·       English: excellent (A test comparable to the TOFEOL with a score of: 550)

·         French: Good

 Technical skills

 Microsoft Office (Excel, Front Page, Power Point, Access, Word, Photoshop, Corel Draw, Origin, Macromedia, Flash), Internet

 Thesis and dissertation

-  (Ph.D Thesis) Rabie, M, (2009) entitled (Biogenic Amines in Food) Department of Food science, Faculty of agriculture, Zagazig University, Egypt.

-  (M.Sc. Thesis) Mansour, A, (2003) Thesis entitled (Studies on Some Foods) Department of Food science, Faculty of agriculture, Zagazig University, Egypt.

 Honors and Awards:

-2005-2008: Scholarship totally funded by the Hungary govenment (Hungarian scholarship board) to pursue a partical Ph.D. in Food Chemistry at Technical university (Hungary).
-2009-2011: FCT (Portugal) post-doctoral scholarship at Novo Universidade de  Lisboa

-2009: International Publication Award from Zagazig University, Egypt.

-2010:  International Publication Award from Zagazig University, Egypt.

-2011: The best Ph.D. thesis in the field of basic science from Zagazig University,      

 Egypt.

Membership in International Scientific Organizations:

* Sociedade Portuguesa de Qyuimica (SPQ)

* The Institute of Food Technologists (IFT)

* The Hungarian Association of Food Science and Technology

* Canadian Institute of Food Science and Technology

Journal Referee


Publications in the International Peer-reviewed Journals

1. Rabie, M.A., Bassuni, S. S. Siliha, H.I. and Abou El-Maaty, S.M. (2003). Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds. Zagazig J.Agric. Res., 30, (3), 909-929.

2. Constantin, B., Dulf, F., Simon Sarkadi, L., Rabie, M., Toth, Sz. (2007). Comparative analysis of biogenic amines and free amino acids in Romanian cheeses. In: Book of Symposium of Fifth Conference on Isotopic and Molecular Processes, PIM- 2007, September 20-22, Cluj-Napoca, Romania. pp. 173-180.

3. Rabie Mohamed, Simon-Sarkadi Livia, Siliha Hassan, El-seedy Soher, El Badawy Ahmed-Adel. (2009) Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chemistry, 115, 635-638.

4. Mohamed A. Rabie, Hassan Siliha, Soheir el-Saidy, Ahmed-Adel el-Badawy & F. Xavier Malcata (2010). Effect of gamma irradiation on biogenic amines formation in Egyptian fermented sausage during storage. Innovative Food Science & Emerging Technologies, 11, 661-665.

5. Mohamed A. Rabie, Hassan Siliha, Soheir el-Saidy, Ahmed-Adel el-Badawy & F. Xavier Malcata (2011). Effect of gamma Irradiation upon Biogenic Amine Formation in Blue Cheese during Storage. International Dairy Journal, 21, 5, 373-376.

6. Mohamed A. Rabie, Hassan Siliha, Soheir el-Saidy, Ahmed-Adel el-Badawy & F. Xavier Malcata (2011). Biogenic Amine Contents In Selected Egyptian Fermented
Foods Using Ion-Exchange Chromatography. Journal of Food protection, 74, 4, 681-685.

7. Mohamed A. Rabie, Hassan Siliha, Soheir el-Saidy, Ahmed-Adel el-Badawy &F. Xavier Malcata (2011). Reduced biogenic amine contents in sauerkraut via
addition of selected lactic acid bacteria. Food Chemistry, 129, 1778-1782.

8. Mohamed A. Rabie, Abbas O. Toliba (2011) Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage.
Journal of Food Science and Technology 50 (6), 1165–1171.

9. Mohamed A. Rabie, Cidalia Peres & F. Xavier Malcata (2014) Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. 96, (1), 82–87.

10. Mohamed A. Rabie & F. Xavier Malcata (2013) Production of biogenic amines during storage of several canned fish products consumed in Egypt. Submitted in Journal of Food Science.

11. Mohamed A. Rabie (2013) Selected chemical and quality features of Edam cheese curd slurry inoculated with probiotic strains during ripening (Accepted International Journal of Food Science & Technology).

 

Posters list

 1.      Rabie, M., Simon Sarkadi, L., Barath, A. (2007). Reduction of biogenic amines in sauerkraut using selected lactic acid bacterial strains. In: Proceedings of Food quality, an issue of molecule based science. EURO FOOD CHEM XIV. Paris, France, 29-31 August, 2007. Vol. 2. pp. 358-361.

 2.      Rabie,M., Simon Sarkadi,L., El Badawy,A.A., Elseedy,S., Siliha,H.,(2007).Effect of irradiation on biogenic amine formation in cheese during storage. In: Book of Abstracts of 3rd International Symposium on Recent Advances in Food Analysis. November 7-9, 2007, Prague, Czech Republic. (Ed. by J. Pulkrabova, M. Suchanova, M. Tomaniova;), pp. 112 (ISBN 978-80-7080-659-3)

 3.      Rabie, M., Simon Sarkadi, L., Siliha, H., Elseedy, S.,El Badawy, A.A. (2008). Changes of free amino acids and biogenic amines in egyptian salted fermented fish during ripening process. In: Proceedings of 2nd EuCheMS Congress, Symposium of Food Analysis: Pushing detection limits down to nothing. Torino, Italy, 16-20 September 2008. (DVD ID-13364).

 4.      Cristian-Tudor MATEA, Constantin BELE, Francisc DULF, Andreea BUNEA, Carmen SOCACIU, Dorin TIBULCA, Livia Simon SARKADI, Mohamed RABIE (2009). DETEMINATION OF BIOGENIC AMINES CONTENT IN ROMANIAN SALAMI BY ION-EXCHANGE CHROMATOGRAPHY   5th Black Sea Basin Conference on Analytical Chemistry, (Ab 183).

 5.      Mohamed Rabie, Hassan Siliha, Soher Elsaidy, Ahmed-Adel El Badawy, Livia Simon Sarkadi (2010). DETERMINATION OF BIOGENIC CONTENT IN SELECTED EGYPTIAN FERMENTED FOOD BY ION- EXCHANGE CHROMATOGRAPHY. Second forum for young researchers (2nd International and National Best Practices)

 Book

1.     Dr. Mohamed Rabie (2010) STUDIES ON SOME FOODS (CITRUS JUICES): ORANGE JUICES CONCENTRATES (LAP Lambert Academic Publishing), ISBN 978-3-8383-4978-7, Berlin, Germany.

 2.           Dr. Mohamed Rabie (2010) Biogenic Amines in Food (LAP Lambert Academic Publishing), ISBN 978-3-8383-5383-8, Berlin, Germany.

 

preview of Scopus.

http://www.scopus.com/authid/detail.url?authorId=25960305100

Citations to my articles
http://scholar.google.com/citations?user=BSzoTIQAAAAJ&hl=en
ORCID
http://orcid.org/0000-0002-3526-5522

  Dr. MOHAMED RABIE 

ZAGAZIG UNIVERSITY