Personal information

Other IDs

Scopus Author ID: 57419540800
ResearcherID: ACW-3200-2022
SciProfiles: 2161409

Activities

Collapse all

Works (27)

Assessment of sweet whey fortified with selenium and Bifidobacteria on reduction of pesticide liver toxicity in albino rats

Research Square
2024 | Other
DOI: 10.21203/rs.3.rs-4477704/v1
EID:

2-s2.0-85198745000
Contributors: Moawad, R.M.S.; Osman, A.H.A.; Hassanein, K.M.A.; Elkot, W.F.; Asar, A.M.; Hafiz, H.; AlFaris, N.A.; AL-Farga, A.; Zaidalkilani, A.T.; Hassan, H.M.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

International Journal of Biological Macromolecules
2024 | Journal article
DOI: 10.1016/j.ijbiomac.2023.128999
EID:

2-s2.0-85183442019

Part of ISSN: 18790003 01418130
Contributors: Elkot, W.F.; Elmahdy, A.; El-Sawah, T.H.; Alghamdia, O.A.; Alhag, S.K.; Al-Shahari, E.A.; AL-Farga, A.; Ismail, H.A.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

International Journal of Dairy Technology
2024 | Journal article
DOI: 10.1111/1471-0307.13088
EID:

2-s2.0-85191871217

Part of ISSN: 14710307 1364727X
Contributors: Elkot, W.F.; Al-Farga, A.; Malek, G.; Bakr, A.; Zaidalkilani, A.T.; Alnuzaili, E.S.; Eljeam, H.A.A.; El-Sawah, T.H.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields

International Dairy Journal
2024 | Journal article
DOI: 10.1016/j.idairyj.2024.106033
EID:

2-s2.0-85199949647

Part of ISSN: 09586946
Contributors: Ismail, H.A.; Elgaml, N.B.; Taher, E.S.; Osman, S.A.; El-Sherbiny, M.; Ghamry, H.I.; Al-Farga, A.; Elkot, W.F.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink

Saudi Journal of Biological Sciences
2023 | Journal article
DOI: 10.1016/j.sjbs.2023.103844
EID:

2-s2.0-85178321644

Part of ISSN: 1319562X
Contributors: Elkot, W.F.; El-Sawah, T.H.; Mohamed Abdeldaiem, A.; Alnuzaili, E.S.; AbdelRasool Abdelsamad Eljeam, H.; AL-Farga, A.; Elmahdy, A.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

International Journal of Food Properties
2023 | Journal article
DOI: 10.1080/10942912.2023.2238916
EID:

2-s2.0-85165790805

Part of ISSN: 15322386 10942912
Contributors: Ismail, H.A.; El-Sawah, T.H.; Ayyash, M.; Adhikari, B.; Elkot, W.F.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost

International Journal of Gastronomy and Food Science
2023-06 | Journal article | Author
DOI: 10.1016/j.ijgfs.2023.100692
Part of ISSN: 1878-450X
Contributors: Ahmed Mohamed Abdeldaiem; Abdelmoneim Ali; Ahmed Hassan Mousa; Dr. Wael Elkot; Jesus Simal-Gandara
Source: Self-asserted source
Dr. Wael Elkot
grade
Preferred source (of 2)‎

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Fermentation
2022 | Journal article
DOI: 10.3390/fermentation8040187
EID:

2-s2.0-85129094108

Part of ISSN: 23115637
Contributors: Elkot, W.F.; Ateteallah, A.H.; Al-Moalem, M.H.; Shahein, M.R.; Alblihed, M.A.; Abdo, W.; Elmahallawy, E.K.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier
grade
Preferred source (of 2)‎

Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder

Fermentation
2022 | Journal article
DOI: 10.3390/fermentation8080390
EID:

2-s2.0-85136686703

Part of ISSN: 23115637
Contributors: Shahein, M.R.; Elkot, W.F.; Albezrah, N.K.A.; Abdel-Hafez, L.J.M.; Alharbi, M.A.; Massoud, D.; Elmahallawy, E.K.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier
grade
Preferred source (of 2)‎

Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk

Journal of Food Processing and Preservation
2022 | Journal article
DOI: 10.1111/jfpp.16694
EID:

2-s2.0-85129146466

Part of ISSN: 17454549 01458892
Contributors: Ateteallah, A.H.; Elkot, W.F.; Abd-Alla, A.-E.A.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk

Fermentation
2022 | Journal article
DOI: 10.3390/fermentation8050192
EID:

2-s2.0-85129724978

Part of ISSN: 23115637
Contributors: Shahein, M.R.; Atwaa, E.S.H.; Elkot, W.F.; Hijazy, H.H.A.; Kassab, R.B.; Alblihed, M.A.; Elmahallawy, E.K.
Source: Self-asserted source
Dr. Wael Elkot via Scopus - Elsevier
grade
Preferred source (of 2)‎

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk

Fermentation
2022-04-22 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and <i>Bifidobacterium longum</i> ATCC 15707

Journal of Food Processing and Preservation
2022-03 | Journal article
DOI: 10.1111/jfpp.16311
Part of ISSN: 0145-8892
Part of ISSN: 1745-4549
Source: Self-asserted source
Dr. Wael Elkot
grade
Preferred source (of 3)‎

Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis)

Journal of Food Science and Technology
2022-02-24 | Journal article
DOI: 10.1007/s13197-022-05393-5
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Source: Self-asserted source
Dr. Wael Elkot
grade
Preferred source (of 3)‎

Evaluation the Gross Chemical Composition of Camel Milk Collected from Different Regions in Egypt

Journal of Food and Dairy Sciences
2021 | Journal article
DOI: 10.21608/JFDS.2022.111496.1031
Contributors: W. Elkot; A. Tammam; E. Khalil; O. Khalil
Source: check_circle
Web of Science Researcher Profile Sync

Evaluation the Gross Chemical Composition of Camel Milk Collected from Different Regions in Egypt

Journal of Food and Dairy Sciences
2021-12 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits

Egyptian Journal of Food Science
2021-06-17 | Journal article
DOI: 10.21608/ejfs.2021.69084.1102
Part of ISSN: 2636-4034
Source: Self-asserted source
Dr. Wael Elkot
grade
Preferred source (of 2)‎

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Egyptian Journal of Food Science
2020-08-31 | Journal article
DOI: 10.21608/ejfs.2020.36261.1068
Part of ISSN: 2636-4034
Source: Self-asserted source
Dr. Wael Elkot
grade
Preferred source (of 2)‎

Impact of Type of Filling on the Quality of Cream Cheese

Journal of Food and Dairy Sciences
2018 | Journal article
DOI: 10.21608/JFDS.2018.35884
Contributors: W. Elkot; O. Khalil
Source: check_circle
Web of Science Researcher Profile Sync

Impact of Type of Filling on the Quality of Cream Cheese

Journal of Food and Dairy Sciences
2018-06 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Production of Flavoured Fermented Camel Milk

Ismailia Journal of Dairy Science & Technology
2017 | Journal article
DOI: 10.21608/IJDS.2017.8070
Contributors: Amany El-Deeb; A. Dyab; W. Elkot
Source: check_circle
Web of Science Researcher Profile Sync

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

Egyptian Journal of Food Science
2017-12 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

Egyptian Journal of Food Science
2017-12 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Preparation and properties of bio-yoghurt using Jerusalem artichoke tubers powder amd different probiotic strains.

Egyptian Journal of Dairy Science
2017-12 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Production of Flavoured Fermented Camel Milk

Ismailia Journal of Dairy Science & Technology
2017-05 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT

Journal of Food and Dairy Sciences
2012 | Journal article
DOI: 10.21608/JFDS.2012.81738
Contributors: M. El-Hawary; Manal Naeim; W. El-Kot
Source: check_circle
Web of Science Researcher Profile Sync

IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT.

Journal of Food and Dairy Sciences
2012-12 | Journal article
Source: Self-asserted source
Dr. Wael Elkot

Peer review (41 reviews for 18 publications/grants)

Review activity for AgriEngineering. (1)
Review activity for Animals. (1)
Review activity for Applied biochemistry and biotechnology. (1)
Review activity for Applied sciences. (1)
Review activity for AppliedChem. (1)
Review activity for Behavioral sciences. (1)
Review activity for Environmental research. (1)
Review activity for Food chemistry (2)
Review activity for Food Science and Biotechnology (1)
Review activity for Foods. (1)
Review activity for International journal of biological macromolecules. (18)
Review activity for International journal of environmental research and public health (1)
Review activity for Microbiology research. (2)
Review activity for PloS one. (1)
Review activity for Processes. (2)
Review activity for Separations. (2)
Review activity for Sustainability. (3)
Review activity for Trees, forests and people. (1)
How many people are using ORCID?