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Dr Heba Hassan Abd-El Azim Salama completed her PhD in 2013 in Dairy Science and Technology from Faculty of Agriculture - Ain Shams University. She is working as Associate Professor at National Research Centre Food Industries and Nutrition Division Dairy Science Dept., Dokki, Cairo, Egypt. She published 22 articles in national and international journals. She also attended more than 60 conferences, symposiums and workshops. She is active member of many scientific societies.

Area of Interest :

Dairy Science and Technology

Academic Information :

Ph.D. (2013) --- Dairy Science and Technology

Associated Jounals
International Research Journal of Food and Nutrition Editor-in-Chief
List of Publications
  1. Hoda S. El- Sayed, Heba H. Salama, Kawther El- Shafei, Baher A. Effat, Nabil F. Tawfik, Gamal A. Ibrahim , Nadia Dabiza and Osama M. Sharaf, 2018. Comparative Study on Antifungal Activity of Some Nanoencapsulated Natamycin Systems. Middle East Journal of Applied, 8 (3): 851 – 855.
  2. Ahmed.M. Youssef ; Samah M. El-Sayed ; Hoda S. El-Sayed ; Heba H. Salama ; Faiza M. Assem ; Mohamed H. Abd El-Salam, 2018. Novel bionanocomposite materials used for packaging skimmed milk acid coagulated cheese (Karish). International Journal of Biological Macromolecules, 115: 1002–1011.
  3. H. S. El-Sayed; H. H. Salama; K. El-Shafei and N. M. Hegazi, 2018. Microencapsulation of Eugenia Supra-auxillaris Phenolics rich Fraction for its Possible Use as a Natural Food Preservative. The Egyptian Journal of Chemistry, 61 (1): 85 - 91.
  4. Fatma Abd El Fataah Mohamed; Heba Hassan Salama; Samah Mosbah El-Sayed; Hoda Samir El-Sayed and Hamdy Abdel-Hady Zahran, 2018. Utilization of Natural Antimicrobial and Antioxidant of Moringa oleifera Leaves Extract in Manufacture of Cream Cheese. Journal of Biological Sciences, 18 (2): 92 – 106.
  5. Hanaa Elgamily, Heba Salama, Hoda El-Sayed, Engie Safwat and Mohamed Abd El-Salam, 2018. The Promising Efficacy of Probiotics, Casein Phosphopeptide and Casein Macropeptide as Dental Anticariogenic and Remineralizing Agents Part I;An In vitro Study. Annual Research & Review in Biology, 22(6): 1-11.
  6. Hoda S. EL-Sayed; Heba H. Salama., Suhila A. Saad, 2017. Impact of Artichoke puree in Frozen Yoghurt With Encapsulated and Free Lactic Acid Bacteria. Journal of Egyptain Food Science, 45: 81 - 94.
  7. Ahmed M. Youssef.; F. M. Assem.; S. M. El-Sayed.; H. Salama.; M. H. Abd El-Salam, 2017. Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses. J. Package Technol Res, DOI 10.1007/s41783-017-0012-3. 
  8. Gabber, A.; Heba H. Salama.; Hoda S. EL-Sayed and Ebied, A., 2017. Garlic Flavored and Self-preserved Strained Yoghurt (Labneh). Journal of Applied Sciences,17(1): 32 – 40.
  9. Heba H. Salama, Samah M. EL-Sayed, Aboelfetoh M. Abdalla, 2017. Enhancing the Nutritive Values of Ice Milk Based on Dry Leaves and Oil of Moringa oleifera. American Journal of Food Technology, 12 (2): 86 – 95.
  10. Samah M. EL-Sayed, Hoda S. El-Sayed, Heba H. Salama, S.A.H. Abo El-Nor, 2017. Improving the Nutritional Value and Extending Shelf Life of Labneh by Adding Moringa oleifera Oil. International Journal of Dairy Science, 12 (2): 81 – 92.
  11. Ahmed. M. Youssef; Samah M. El-Sayed; Heba H. Salama; Hoda S. El-Sayed and A. Dufresne (2016). Influence of bionanocomposites as packaging material on shelf life of Egyptian soft white cheese. Carbohydrate Polymers, 151: 9 – 19.
  12. Heba H. Salama; Abd El-Salam M. H. and El-Sayed M.M. (2016). Preparation of ß-carotene enriched nanoemulsion by spontaneous emulsification using oleic acid as nano carrier. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 7 (4): 585 – 593.
  13. El-Sayed, M. M., Hassan, Z.M.R, Mevat I. Foda, Awad R. A. and Heba H. Salama, 2015. Chitosan-whey protein complex (cs-wp) as delivery systems to improve bioavailability of Iron. International Journal of Applied and Pure Science and Agriculture, 1 (11): 34 – 46.
  14. Manal A Hamed; Samah, M. El-Sayed; Heba H. Salama and M. M. El-Sayed, 2015. Beneficial effect of functional milk beverage as hypolipidemic and antioxidant agent on high-fat-diet- induced hypercholesterolemia in rats. European Journal of Biomedical and Pharmaceutical Sciences, 2 (5): 67- 82.
  15. Suhila A. Saad; Heba H. Salama., Hoda S. EL-Sayed, 2015. Manufacture of Functional Labneh from UF-retentate with Artichoke puree. International Journal of Dairy Science, 10 (4): 186-197.
  16. Ahmed. M. Youssef; Samah M. El-Sayed; Heba H. Salama; Hoda S. El-Sayed and A. Dufresne, 2015. Bionanocomposites as Packaging Material on Properties of soft White Cheese during Storage Period. Carbohydrate Polymers, 132: 274–285.
  17. Samah, M. El-Sayed; Heba H. Salama and M. M. El-Sayed, 2015. Preparation and Properties of Functional Milk Beverage Fortified with Kiwi Pulp and Sesame. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 6 (5): 609 - 618.
  18. Heba H. Salama; Mervat I. Foda; M. M. El-Sayed; Z.M.R Hassan; R. A. Awad and D. Otzen, 2015. Characteristic and cytotoxic activity of different α-Lactalbumin/fatty acids nanocomplex. American International Journal of Contemporary Scientific Research (AIJCSR), 2 (2): 200-207.
  19. Marwa M. Desouky; Nagwa H. I. Abou-Soliman and Heba H. Salama, 2015. The Effect of Using Cereals on the Quality of Fermented Camels Milk Products. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 6 (1): 1484-1497.
  20. Hoda S. EL-Sayed; Heba H. Salama and Samah M. EL-Sayed, 2014. Production of Synbiotic Ice Cream. International Journal of ChemTech Research, 7 (1): 138-147.
  21. Hassan, Z.M.R; Awad R. A.; El-Sayed, M. M.; Mevat I. Foda; Otzen, D. and Heba H. Salama, 2014. Interaction between Whey Protein nanoparticles and Fatty Acids. Integrative Food Nutrition and Metabolism, Volume 1(2): 1- 6.
  22. Hassan, Z.M.R; Awad R. A.; M. M. El-Sayed; Salama, Heba and Otzen, D., 2011. Application of nanotechnology using whey protein concentrates to improve bioavailability of Iron. J. Biol. Chem. Environ. Sci., Vol. 6 (1): 235-255.



Production of concentrated yoghurt (Labnah) free from synthetic preservation and a method for its production and preservation by using natural garlic essential oil.