Mohamed Youssef
Mohamed Youssef
Food Scientist
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Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
MK Youssef, S Barbut
Meat science 82 (2), 228-233, 2009
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil
MK Youssef, S Barbut
Meat Science 87 (4), 356-360, 2011
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels
MK Youssef, S Barbut
Meat science 87 (1), 54-60, 2011
Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure
MK Youssef, S Barbut
Journal of Food Science 75 (2), S108-S114, 2010
Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of carob (Ceratonia siliqua L.)
MKE Youssef, MM El-Manfaloty, HM Ali
Food and Public Health 3 (6), 304-308, 2013
Purification and partial physicochemical characteristics of protein free fenugreek gums
MK Youssef, Q Wang, SW Cui, S Barbut
Food hydrocolloids 23 (8), 2049-2053, 2009
Enhanced Control of Microbiological Contamination of Product at a Large Beef Packing Plant
X Yang, M Badoni, MK Youssef, CO Gill
Journal of Food Protection&# 174; 75 (1), 144-149, 2012
Effects of pre‐emulsifying fat/oil on meat batter stability, texture and microstructure
MK Youssef, S Barbut, A Smith
International Journal of Food Science & Technology 46 (6), 1216-1224, 2011
Determination of sources of Escherichia coli on beef by multiple-locus variable-number tandem repeat analysis
X Yang, F Tran, MK Youssef, CO Gill
Journal of food protection 78 (7), 1296-1302, 2015
Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants
MK Youssef, M Badoni, X Yang, CO Gill
Food Control, 2013
Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product
X Yang, MK Youssef, CO Gill, M Badoni, Lˇpez-Campos
Food microbiology 39, 13-18, 2014
Effects of spray volume, type of surface tissue and inoculum level on the survival of Escherichia coli on beef sprayed with 5% lactic acid
MK Youssef, X Yang, M Badoni, CO Gill
Food Control 25 (2), 717-722, 2012
Effects of caseinate, whey and milk proteins on emulsified beef meat batters prepared with different protein levels
Journal of Muscle Foods 21 (4), 785-800, 2010
Effects of dry chilling on the microflora on beef carcasses at a Canadian beef packing plant
Y Liu, MK Youssef, X Yang
Journal of food protection 79 (4), 538-543, 2016
Assessment of total lipid fractions and fatty acids composition in raw, germinated barleys and talbina products
MKE Youssef, FA El-Fishawy, ESAEN Ramadan, AMA El-Rahman
Food and Public Health 2 (1), 16-23, 2012
Unusual compositions of microflora of vacuum-packaged beef primal cuts of very long storage life
MK Youssef, CO Gill, F Tran, X Yang
Journal of food protection 77 (12), 2161-2167, 2014
Storage life at 2 C or− 1.5 C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses
MK Youssef, CO Gill, X Yang
Journal of the Science of Food and Agriculture 94 (15), 3118-3124, 2014
Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters
S Barbut, MK Youssef
Journal of food science 81 (9), C2199-C2205, 2016
Spatial and temporal distribution of Escherichia coli on beef trimmings obtained from a beef packing plant
J Visvalingam, H Wang, MK Youssef, J Devos, CO Gill, X Yang
Journal of food protection 79 (8), 1325-1331, 2016
Evaluation of antihyperlipidemic activity of citrus peels powders fortified biscuits in albino induced hyperlipidemia.
MKE Youssef, HMKE Youssef, RMA Mousa
Food and Public Health 4 (1), 1-9, 2014
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