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Faculty members

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MOHAMED ABDELGADIR MOHAMED SAEED

College
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Personal data

  • 0163831721
  • M.SAEED@qu.edu.sa
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    Scientific qualifications

    • PhD - Meat and Fish Technology - UPM - Faculty of Food Science and Technology
    • MSc - Food Processing and Engineering - Universiti Pembangsa Malaysia (UPM) - Faculty of Food Science and Technology
    • Bachelor of Science with First Class Honors - Food Science and Technology - Sudan University of Science and Technology

    Research interests

    • Meat, Fish and Poultry Products Technology
    • Oils and Fats Technology
    • Optimization and preservation of meat, fish and poultry products
    • Extraction and characterization of gelatin from meat, fish and poultry

    Published research

    • Impact of chitosan composites and chitosan nanoparticle composites on various drug delivery systems: A review (2015-01-01)
    • A Review on Correlations between Fish Freshness and pH during Cold Storage (2008-01-01)
    • A review on supercritical fluid extraction as new analytical method (2008-01-01)
    • Protein-starch interaction and their effect on thermal and rheological characteristics of a food system: A review (2009-01-01)
    • The recent advances in the nanotechnology and its applications in food processing: a review (2009-01-01)
    • A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts (2008-01-01)
    • Carica papaya as a source of natural medicine and its utilization in selected pharmacetical applications (2014-01-01)
    • Fish gelatin and its applications in selected pharmaceutical aspects as alternative source to pork gelatin (2013-01-01)
    • Fatty acids in fish and beef and their nutritional values: A review (2009-01-01)
    • A Review on Physicochemical and Thermorheological Properties of Sago Starch (2008-01-01)
    • Preparation and characterization of gelatins from two sudanese edible insects (2011-01-01)
    • Rheological behavior of starch-based biopolymer mixtures in selected processed foods (2013-01-01)
    • Thermal behavior of selected starches in presence of other food ingredients studied by differential scanning calorimetry (DSC)-Review (2009-01-01)
    • A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers (2008-01-01)
    • Mixed biopolymer systems based on starch (2012-01-01)
    • Selected potential pharmaceutical and medical benefits of phenolic compounds: Recent advances (2023-01-01)
    • Gelatin and chitosan as meat by-products and their recent applications (2022-01-01)
    • A review on the effect of animal diets and presence of selected natural antioxidants on lipid oxidation of meat (2009-01-01)
    • Effect of some biopolymers on the rheological behavior of surimi gel (2012-01-01)
    • Anti-breast cancer from various natural sources, review (2015-01-01)
    • A review on some factors affecting color of fresh beef cuts. (2008-01-01)
    • Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi) (2011-01-01)
    • Preparation and release characteristics of Itracinazole poymeric films for topical application (2013-01-01)
    • Anti-oxidant, anti-microbial and anti-inflammatory effects of selected plants on wound healing, review (2014-01-01)
    • The impact of biopolymers on thermal behavior of meat-biopolymer mixtures: Differential scanning calorimetry (DSC) study (2013-01-01)
    • An in vitro evaluation of films prepared from gelatin-Carica papaya methanolic extract for wound healing (2013-01-01)
    • Quality and sensory attributes of burger formulated from fresh beef cuts (longissmusdorsi) infused with citric acid (2015-01-01)
    • Selected drug delivery systems based on nanoemulsion (2014-01-01)
    • Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger (2024-01-01)
    • Water activity stability of cold storage broiler chicken breast muscles fed on diets containing medicinal plants (2017-01-01)
    • Effect of selected food additives on quality of meat and meat products, recent advances (2025-01-01)
    • Antioxidant and Antimicrobial Activities of Some Essential Oils Incorporated in Selected Meat and Meat Products during Refrigerated Storage: A review (2023-01-01)
    • Food-drug interaction and their clinical implications: selected investigations (2019-01-01)
    • Natural antioxidants and antimicrobials from various sources as meat preservers (2015-01-01)
    • Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt (2025-01-01)
    • Plant-Based Preservation of Meat: A Critical Narrative Review of Bioactive Extracts, Essential Oils, and Next-Generation Delivery Systems (2025-01-01)
    • Chitosan and Chitosan-Essential oil composites as edible coatings for meat and meat products: A review (2025-01-01)
    • Effect of Processing Techniques on Vitamin C in Processed Fruit and Vegetable Products (2024-01-01)
    • Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties (2023-01-01)
    • Application of Nanotechnology in Meat Packaging, review (2017-01-01)
    • Shelf Life and Quality Attributes of Fresh Beef Infused with Organic Acids (2005-01-01)
    • Quality evaluation of fresh camel meat dipped in edible citric acid (2025-01-01)
    • Quality Evaluation of Gelatin Extracted from Chicken Feet of Different Ages (2024-01-01)
    • Effect of protein–starch interaction on rheological, textural, and sensory properties of keropok lekor (2024-01-01)
    • Effect of Sodium Chloride Concentration on Cooking Time Calculation and Sensory Evaluation of Fish Sausage (2023-01-01)
    • Optimization of Fish-Based Sausage Main Contents Using Response Surface Methodology-Rheological Studies (2022-01-01)
    • Selected Pharmaceutical Values of Date Fruit (2021-01-01)
    • Formulation and Quality Evaluation of Films Prepared from Ethanolic Extract of Carica Papaya – Gelatin Composite for Wound Healing Treatment: In-Vitro Studies (2021-01-01)
    • Effect of diets supplemented with fenugreek, garden cress, and mung bean on the sensory evaluation of broiler chicken breasts (2019-01-01)
    • Shiga Toxin–Producing Escherichia coli (STEC) in Meat: Selected Studies, Review (2017-01-01)
    • Shelf life extension of various types of fish meat using selected modified atmosphere packaging (MAP) methods, review (2017-01-01)
    • Effect of gelatin and papaya extract combinations on microbial and rancidity development of fresh broiler chicken breast (2016-01-01)
    • Quality characteristics of cured semi dried camel meat treated with different medicinal plants as natural preservatives sources (2016-01-01)
    • Sensory evaluation of various chicken cuts fed on rations containing ginger (Zingiber officinale), garlic (Allium sativum), and nigella (Nigella sativa) with different... (2016-01-01)
    • Toxicity effects of fenitrothion on esterase in Tilapia fish (Oreochromis niloticus). (2015-01-01)
    • Thermal Behavior of Selected Pig Meat-Biopolymer Mixtures for Halal Purposes: A Review (2015-01-01)
    • The relationship between water content and ketoconazole release from different ointment bases (2014-01-01)
    • Enhancement of ibuprofen solubilization using sucrose laurate (2014-01-01)
    • Physico-chemical, Thermal, and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor (2010-01-01)
    • Shelf-life extension of various types of fish meat using selected modified atmosphere packaging (MAP) methods (2026-01-01)
    • The relationship between water activity and fish spoililage during cold storage: A review (2009-01-01)
    • Effect of organic acid combinations on shelf life extension of refrigerated beef cuts (longissimus dorsi) (2015-01-01)

    Teaching materials

    • FSNU325 Food Processing 3: Meat and Fish
    • FSNU427 Food Processing 5: Oils and Fats
    • FSNU430 Meat and Fish Product Technology
    • FSHN540 Advanced Food Preservation
    • FSNH443 Animal Products Technology
    • FSHN541 Meat and Poultry Products Technology
    • FSHN560 Advanced Food Microbiology

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