رمز بسيط، تكوّن من سلسلة روابط مُحاطة بدائرة، وهي رمز شائع للاتصال أو الارتباط التشعبي. تم تحديد خطوط الأيقونة بلون أسود داكن على الخلفية، مع إضافة عناصر عسكرية من الهوية الوطنية السعودية مثل الغترة والشماع والبشت السعودي، لتعكس الطابعة المحلية المميزة لجامعة القصيم.

روابط المواقع الالكترونية الرسمية التعليمية السعودية تنتهي بـ

edu.sa

جميع روابط المواقع الرسمية التعليمية التابعة للجهات الحكومية في المملكة العربية السعودية تنتهي بـ .edu.sa

علامة لفتة سوداء اللون من الجلد البسيط، قبضة بدائرة سوداء، يعلوها رسم واضحي لغترة سعودية مع شماع وعقال، تبرز معالم البشت السعودي في. يرمز هذا التصميم إلى مفهوم الأمان وخصوصية البيانات الرقمية يعكس هوية جامعة القصيم.
المواقع الالكترونية الحكومية تستخدم بروتوكول HTTPS للتشفير و الأمان.
المواقع الالكترونية الآمنة في المملكة العربية السعودية تستخدم بروتوكول HTTPS للتشفير.
هيئة الحكومة الرقمية
مسجل لدى هيئة الحكومة الرقمية برقم: 20260416249
شعار جامعة القصيم
فتح محرك البحث
بحث
بوابة الدخول الموحد MyQU
MyQU

أعضاء هيئة التدريس

المحتوى

يرتدي رجل يرتدي زيًا أبيض تقليديًا مع شماغ سعودي أحمر وأبيض داخل أحد المباني، مسجون في الكاميرا بتعبير حيادي كما لو كان يلتقط صورة لملف أعضاء هيئة التدريس في جامعة القصيم.
صورة عضو هيئة التدريس

خالد احمد محمد السليم

أستاذ مساعد
كلية الزراعة والأغذية،
قسم علوم الأغذية وتغذية الإنسان

البيانات الشخصية

  • 0557937313
  • K.ALSALEEM@qu.edu.sa
  • الساعات المكتبية
    Google Scholar
    OneDrive

    المؤهلات العلمية

    • دكتوراه الفلسفة في علوم الالبان وتصنيعة (جامعة ولاية داكوتا الجنوبية, الولايات الامريكية المتحدة)
    • ماجستير في علوم الاغذية والالبان وتصنيعة (جامعة ولاية داكوتا الجنوبية, الولايات الامريكية المتحدة )
    • بكالوريوس في علوم الاغذية وتغذية الانسان (جامعة القصيم)

    الاهتمامات البحثية

    • Processed cheese
    • Camel milk
    • dairy manufacturing
    • sensory evaluation

    الأبحاث المنشورة

    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-10-23)
    • A novel process to improve the characteristics of low-fat ice cream using date fiber powder (2021-05-01)
    • Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (<i>Bifidobacterium bifidum</i>) and sensory characteristics (2021-01-28)
    • Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography (2021-05-04)
    • Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-11-04)
    • Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography (2023-04-07)
    • Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk (2021-07-04)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications (2024-01-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-05-20)
    • Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese (2023-11-01)
    • Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties (2021-08-01)
    • Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples (2020-08-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-12-01)
    • Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality (2024-05-01)
    • New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, Thermal Properties (2024-12-01)
    • Using milk permeate powder to create lactose-6-phosphate as a substitute for disodium phosphate in the manufacture of process cheese (2022-01-01)
    • Effect of ultrasound and emulsifying salts on the functional properties of processed cheese (2022-01-01)
    • Using iso-conversional kinetics to study the effect of α-to-copherol on the oxidation of formulated milk powder. (2020-01-01)
    • Using isoconversional methods to study the effect of antioxidants on oxidation kinetics of milk fat. (2019-01-01)
    • Oxidative Stress-Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotics Therapeutic Potential (2026-04-23)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using <i>Syzygium aromaticum</i> L. (2025-02-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-08-29)
    • Valorization of Different Dairy By-Products to Produce a Functional Dairy-Millet Beverage Fermented with <i>Lactobacillus paracasei</i> as an Adjunct Culture (2023-11-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization and Application in Phenolic-Loaded Complex Coacervates (2026-06-13)
    • Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle (2024-08-01)
    • Harnessing a Lytic (<i>Caudoviricetes</i> with Podovirus-Like Morphology) Bacteriophage (ØAS2) for Biocontrol of Multidrug-Resistant <i>Serratia marcescens</i> Biofilms in Milk and Soft Cheese (2026-07-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization and Application in Phenolic-Loaded Complex Coacervates (2026-06-01)
    • Oxidative Stress–Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotics Therapeutic Potential (2026-05-01)
    • Gut microbiota diversity in obese rats treated with intermittent fasting, probiotic-fermented camel milk with or without dates and their combinations (2025-12-01)
    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-11-01)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025-02-01)
    • Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products (2025-01-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-01-01)
    • New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, Thermal Properties (2024-12-01)
    • Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-12-01)
    • Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle (2024-08-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-06-01)
    • Harnessing a Lytic (Caudoviricetes with Podovirus-Like Morphology) Bacteriophage (ØAS2) for Biocontrol of Multidrug-Resistant Serratia marcescens Biofilms in Milk and Soft Cheese (2026-07-01)
    • Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality (2024-05-01)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications (2024-01-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-12-01)
    • Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture (2023-11-01)
    • Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese (2023-11-01)
    • Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography (2023-05-01)
    • Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review (2022-12-01)
    • Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk (2021-09-01)
    • Non-fat yogurt fortified with whey protein isolate: Physicochemical, rheological, and microstructural properties (2021-08-01)
    • A novel process to improve the characteristics of low-fat ice cream using date fiber powder (2021-06-01)
    • Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography (2021-06-01)
    • Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics (2021-03-01)
    • Safety, Regulatory Aspects and Environmental Impacts of Using Non-Thermal Processing Techniques for Dairy Industries (2021-01-01)
    • Enhancement of the molecular and serological assessment of hepatitis e virus in milk samples (2020-08-01)
    • Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics (2021-01-01)
    • Goat milk: Compositional, technological, nutritional, and therapeutic aspects (2021-01-01)
    • Non-fat yogurt fortified with whey protein isolate: Physicochemical, rheological, and microstructural properties (2021-01-01)
    • A novel process to improve the characteristics of low‐fat ice cream using date fiber powder (2021-01-01)
    • Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography (2021-01-01)
    • Enhancing low-fat probiotic yogurt: The role of xanthan gum in functionality and microbiological quality (2024-01-01)
    • Enhancement of the molecular and serological assessment of hepatitis E virus in milk samples (2020-01-01)
    • Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography (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)
    • Effect of skim milk powder and whey protein concentrate addition on the manufacture of probiotic mozzarella cheese (2023-01-01)
    • Gut microbiota diversity in obese rats treated with intermittent fasting, probiotic-fermented camel milk with or without dates and their combinations (2025-01-01)
    • Optimizing Probiotic Low‐Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-01-01)
    • Oxidative Stress–Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotics Therapeutic Potential (2026-01-01)
    • Effect of ultrasound intensity on the functional characteristics of rennet‐coagulated skim milk (2021-01-01)
    • New insights into red and white quinoa protein isolates: Nutritional, functional, thermal properties (2024-01-01)
    • Safety, regulatory aspects and environmental impacts of using non-thermal processing techniques for dairy industries (2021-01-01)
    • Assessing quality attributes and antioxidant effects in chocolate milk formulated with gum Arabic and desert truffle (2024-01-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-01-01)
    • 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)
    • A Process to produce lactose phosphate from dairy by-products and used as an alternative to emulsifying salts in processed cheese food manufacture (2022-01-01)
    • Estimation of antioxidants activity and capacity to capture free radical using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay (2020-01-01)
    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-01-01)
    • Utilizing non-marketable dates as a sugar substitute in producing nutritionally balanced functional biscuits (2025-01-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-01-01)
    • Using Isoconversional Methods to Study the Effect of Antioxidants on the Oxidation Kinetics of Milk Fat (2019-01-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-01-01)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025-01-01)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications. (2024-01-01)
    • Using iso-conversional kinetics to study the effect of α-tocopherol on the oxidation of formulated milk powder (2020-01-01)
    • Harnessing a Lytic (Caudoviricetes with Podovirus-Like Morphology) Bacteriophage (ØAS2) for Biocontrol of Multidrug-Resistant Serratia marcescens Biofilms in … (2026-01-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization and Application in Phenolic-Loaded Complex Coacervates (2026-01-01)
    • Milk Powder Flowability: Effects of Water Activity, Particle Size Distribution, and Storage Conditions (2024-01-01)
    • Influence of hydrocolloid gums on the functional properties of processed cheese (2024-01-01)
    • OPEN ACCESS ORIGINAL ARTICLE (2024-01-01)
    • Using milk permeate powder to create lactose-6-phosphate as a substitute for disodium phosphate in the manufacture of process cheese (2022-01-01)
    • Effect of ultrasound and emulsifying salts on the functional properties of processed cheese (2022-01-01)
    • Qassim University (2022-01-01)
    • Utilization of lactose-6-phosphate as an alternative to disodium phosphate for process cheese manufacture (2021-01-01)
    • Using isoconversional methods to study the effect of antioxidants on oxidation kinetics of milk fat (2019-01-01)
    • South Dakota State University (2026-01-01)

    المواد التدريسية

    • أسس تقنية الألبان
    • تصنيع الأغذية: الألبان ومنتجاتها
    • دراسات خاصة في مجال الأغذية و التغذية
    • التقييم الحسي للأغذية
    • تقنية ألبان متقدم - ماجستير
    • التدريب التعاوني

    اقتراحات

    بوابة الدخول الموحد
    إنجاز
    التعلم الإلكتروني
    البريد الإلكتروني
    دليل الخدمات
    خدمات الاستعلام

    ملفات تعريف الارتباط

    هذا الموقع يستخدم ملفات تعريف الارتباط الخاصة لضمان سهولة الاستخدام، وتحسين تجربتك أثناء التصفح، كما يوضح الأحكام والسياسات المتعلقة بخصوصية المستخدم. من خلال الاستمرار في تصفح هذا الموقع، فإنك تقر بقبول استخدام ملفات تعريف الارتباط، وما جاء في سياسة الخصوصية

    قبول