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Faculty members

Content

Inside a building, a man dressed in a traditional white uniform with a red and white Saudi shemagh wears a neutral expression as if he were taking a picture of a faculty file at Qassim University.
Photo of the faculty member

Asmahan Azhari Ali Mohammed

College
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Personal data

  • 0503798747
  • a.azhari@qu.edu.sa
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    Scientific qualifications

    • Bachelor's degree
    • Master's degree
    • Doctoral degree

    Research interests

    • food microbiology and safety
    • food science
    • food technology
    • Food industry and food packaging
    • Food biotechnology
    • Food quality assurance

    Published research

    • Incidence of Escherichia coli in raw cow's milk in Khartoum State (2011-01-01)
    • The beneficial role of lactic acid bacteria in food preservation and human health: a review. (2010-01-01)
    • Microbial and chemical evaluation of whey-based mango beverage (2011-01-01)
    • Isolation and identification of lactic acid bacteria isolated from traditional drinking yogurt in Khartoum state, Sudan. (2011-01-01)
    • Use of starter cultures of lactic acid bacteria and yeasts in the preparation of kisra, a Sudanese fermented food (2009-01-01)
    • Isolation, characterization, and identification of lactic acid bacteria from fermented sorghum dough used in Sudanese Kisra preparation (2009-01-01)
    • Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from the Nile River, Sudan (2021-01-01)
    • A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods (2023-01-01)
    • Isolation and identification of lactic acid bacteria from raw cow milk in Khartoum State, Sudan. (2011-01-01)
    • Microbiological safety of raw milk in Khartoum State, Sudan: 1. Khartoum and Omdurman Cities (2010-01-01)
    • Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour (2023-01-01)
    • Microbiological safety of raw milk in Khartoum State, Sudan: 2-Khartoum-North city (2010-01-01)
    • Anti-obesity effects of formulated biscuits supplemented with date's fiber; agro-waste products used as a potent functional Food (2022-01-01)
    • Organoleptic, antioxidant activity and microbial aspects of functional biscuit formulated with date fruit fibers grown in Qassim Region (2023-01-01)
    • Valorization of Different Dairy By-Products to Produce a Functional Dairy-Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture (2023-01-01)
    • Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk (2023-01-01)
    • Effect of microwave, ultraviolet, and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder (2023-01-01)
    • Germination and fermentation are effective in reducing the antinutritive factors of millet: A review (2022-01-01)
    • Effect of Training Program on Food Safety Knowledge, Attitude and Practices Among Female Students of Qassim University (2021-01-01)
    • FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles (2025-01-01)
    • Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk … (2025-01-01)
    • Modification and sensory evaluation of Turkish delight (lokum); supplemented with different levels of dried date powders (2023-01-01)
    • Investigating the Virulence and Multidrug Resistance Capabilities of *Klebsiella pneumoniae* Isolates from Karish (2025-01-01)
    • The hypolipidemic properties of kaempferol in microwaved cooked broccoli presented in hyperlipidemic rat models (2025-01-01)
    • Microbial characteristics of meat products in Khartoum State (2019-01-01)
    • Rare and unconventional spices and herbs (2026-01-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-01-01)
    • Sustainable Valorization of Olive Oil By-products for Food Applications: Mini Review (2025-01-01)
    • Analysis of Al Haydawan (Boerhavia elegana) Seed Extracts: Mineral Composition, Total Phenolic Content, and Primary Antioxidant Activity (2024-01-01)
    • Analysis of Haidawan (Boerhavia elegana) Seed Extracts: Mineral Composition, Total Phenolic Content, and Basic Antioxidant Activity. (2024-01-01)
    • Chemical, Biochemical, and Antioxidant Properties of *Boerhavia elegana* Choisy. Seeds: A Review (2023-01-01)
    • Germination and Fermentation Are Effective in Reducing Anti-nutritive Factors in Millet: A Review. (2022-01-01)
    • Physicochemical and rheological properties of Sudanese wheat flours compared to imported flour (2022-01-01)
    • Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from the Nile River, Sudan. (2021-01-01)
    • Effect of adding basil and oregano essential oils on the physicochemical characteristics of camel meat burger during cold storage (2021-01-01)
    • Chemical composition, mineral content, and fatty acid profile of five freshwater fish species. (2021-01-01)
    • Assessment of Lactic Acid Bacteria Isolated from White Cheese (Gibna Bayda) Produced in El Dueim City, White Nile State, Sudan (2021-01-01)
    • Nutritional Evaluation and Microbiological Analysis of White Cheese (Gibna Mudaffara) Produced in North Kordofan State, Sudan (2021-01-01)
    • Assessment of lactic acid bacteria isolated from white cheese (Gibna Bayda) produced in El Dueim City, White Nile State, Sudan (2021-01-01)
    • Utilization of Wheat-Pumpkin Seed Composite Flour for Biscuits (2020-01-01)
    • Assessment of microbial quality of fresh beef tongue meat sold in various markets in Khartoum, Sudan (2020-01-01)
    • Food Research Centre, PO Box 213, Khartoum North, Sudan (2010-01-01)
    • Development of Greek-like yogurt from camel milk fortified with goat whey and sweetened with fig powder (2026-01-01)
    • Effect of Addition of Different Cereal Flours to Sorghum Flour on Dough Fermentation Pattern and Quality Parameters of Kisra (2026-01-01)

    Teaching materials

    • Food Microbiology
    • Food Quality Assurance
    • Food Biotechnology
    • Food Quality Control
    • Principles of Food Processing and Packaging

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