Full Member
Azza Abd El-Moneam Abd El-Aziz Omran
Membership since:
2021
Field of activity:
Degrees:
2011
Doctorate Agricultural Sciences
2006
Master Agricultural Sciences
1997
Undergraduate Agricultural Sciences
Publications resulting from Research
1. Omran Azza A., Nadra S.Y. Hassan, Abd Elaziz M. Hanaa. (2026). Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics. al. Foods and Raw Materials. 2026;14(2):252–263.
2. El-Mesery, H.S., Omran Azza A., Adelusi, O.A., Kaveh, M., Okechukwu, V.O., Hu, Z., Salem, A., Badawy, S.A. (2025). Evaluating and predicting the impact of storage conditions and packaging materials on the physical properties of paddy rice using machine learning approaches and artificial neural networks. Journal of Stored Products Research, 112, 102659.
3. Omran Azza A.; Mohamed Zahrat El-Ola, M. and Ali Mona, A.M. (2023). Estimation of bioactive components and technological properties in some faba bean varieties. Current Science International, 12 (4):679-695.
5. Omran, Azza A.; Mohamed Z.M. and Alfauomy, G.A. (2023). Proso millet and phalaris as alternatives for wheat flour in preparing balady bread. Food Technology Research Journal, 2(special issue 2): 1-14.
6. Abdelfattah, N.A.H.; Marie, A.M. and Omran, Azza A. (2023). Influence of ozone gas on cowpea beetle (Callosobruchus maculatus) as well as seed technological characteristics. World Journal of Dairy & Food Sciences 18 (1): 01-11.
7. Abd El-Salam, A.M.A.; Omran, Azza A. and Nada Fatma, A. (2022). Preparation and evaluation of gluten-free low carbohydrates kaiser bread. Current Science International, 11(Issue 04): 504-515.
8. Omran, Azza A. and Mahgoub, S.A. (2022). Quality evaluation of gluten-free flat bread prepared by using rice and millet flour. British Food Journal, 124(Issue 12): 4406-4419.
9. Abdel‑Haleem, A.M.H.; Omran, Azza A. and Hassan H.E. (2022). Value addition of broken pulse proteins as emulsifying agents. Journal of Food Measurement and Characterization, 16(2): 1367-1382.
10. Ibrahim, E.A.; Omran, Azza A. and Salama, Z.A. (2022). Evaluation of Turkish delight prepared with pigments and essential oils extracted from clementine (Citrus Clementine) peels as natural antioxidants. Baghdad Science Journal, 19(4): 745-752.
11. Omran, Azza A. (2018). Enhancing the nutritional value of oat bars. American Journal of Food Science and Technology, 6(4): 151-160.
12. Khalil, M.A.G. and Omran, Azza A. (2018). Influence of manure and nitrogenous fertilizer applications on corn yield and quality characteristics. Journal of Food Sciences; Suez Canal University, 5(1): 31-46.
13. El-Beltagi, H.S.; El-Senousi, N.A.; Ali, Z.A. and Omran, Azza A. (2017). The impact of using chickpea flour and dried carp fish powder on pizza quality. PLoS ONE 12(9): e0183657, 1-15.
14. Galal, W.K.; Omran, Azza A. and Mohamed, Z.M. (2016). Production of natural drinks sweeten with stevia. Advances in Food Sciences, 38(3): 93-100.
15. Omran, Azza A. and Hussien, H.A. (2015). Production and evaluation of gluten-free cookies from broken rice flour and sweet potato. Advances in Food Sciences, 37(4): 184-192.
16. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S. M. and Omran, Azza A. (2015). Effect of soaking, cooking, germination and fermentation processing on physical properties and sensory evaluation of sorghum biscuits. Not Sci Biol, 7(1):129-135.
17. Abdel-Haleem, A.M.H. and Omran, Azza A. (2014). Preparation of dried vegetarian soup supplemented with some legumes. Food and Nutrition Sciences, 5: 2274-2285.
18. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. Moench). Not. Bot. Horti. Agrobo., 40(2): 92-98.
19. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 40(1):86-92.
20. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties. PLoS ONE, 7(2): e31154, 1-6.
21. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 203-209.
22. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2011). Bioavailability of Iron, Zinc, phytate and phytase activity during soaking and germination of White Sorghum Varieties. PLoS ONE 6(10): e25512, 1-7.
2. El-Mesery, H.S., Omran Azza A., Adelusi, O.A., Kaveh, M., Okechukwu, V.O., Hu, Z., Salem, A., Badawy, S.A. (2025). Evaluating and predicting the impact of storage conditions and packaging materials on the physical properties of paddy rice using machine learning approaches and artificial neural networks. Journal of Stored Products Research, 112, 102659.
3. Omran Azza A.; Mohamed Zahrat El-Ola, M. and Ali Mona, A.M. (2023). Estimation of bioactive components and technological properties in some faba bean varieties. Current Science International, 12 (4):679-695.
5. Omran, Azza A.; Mohamed Z.M. and Alfauomy, G.A. (2023). Proso millet and phalaris as alternatives for wheat flour in preparing balady bread. Food Technology Research Journal, 2(special issue 2): 1-14.
6. Abdelfattah, N.A.H.; Marie, A.M. and Omran, Azza A. (2023). Influence of ozone gas on cowpea beetle (Callosobruchus maculatus) as well as seed technological characteristics. World Journal of Dairy & Food Sciences 18 (1): 01-11.
7. Abd El-Salam, A.M.A.; Omran, Azza A. and Nada Fatma, A. (2022). Preparation and evaluation of gluten-free low carbohydrates kaiser bread. Current Science International, 11(Issue 04): 504-515.
8. Omran, Azza A. and Mahgoub, S.A. (2022). Quality evaluation of gluten-free flat bread prepared by using rice and millet flour. British Food Journal, 124(Issue 12): 4406-4419.
9. Abdel‑Haleem, A.M.H.; Omran, Azza A. and Hassan H.E. (2022). Value addition of broken pulse proteins as emulsifying agents. Journal of Food Measurement and Characterization, 16(2): 1367-1382.
10. Ibrahim, E.A.; Omran, Azza A. and Salama, Z.A. (2022). Evaluation of Turkish delight prepared with pigments and essential oils extracted from clementine (Citrus Clementine) peels as natural antioxidants. Baghdad Science Journal, 19(4): 745-752.
11. Omran, Azza A. (2018). Enhancing the nutritional value of oat bars. American Journal of Food Science and Technology, 6(4): 151-160.
12. Khalil, M.A.G. and Omran, Azza A. (2018). Influence of manure and nitrogenous fertilizer applications on corn yield and quality characteristics. Journal of Food Sciences; Suez Canal University, 5(1): 31-46.
13. El-Beltagi, H.S.; El-Senousi, N.A.; Ali, Z.A. and Omran, Azza A. (2017). The impact of using chickpea flour and dried carp fish powder on pizza quality. PLoS ONE 12(9): e0183657, 1-15.
14. Galal, W.K.; Omran, Azza A. and Mohamed, Z.M. (2016). Production of natural drinks sweeten with stevia. Advances in Food Sciences, 38(3): 93-100.
15. Omran, Azza A. and Hussien, H.A. (2015). Production and evaluation of gluten-free cookies from broken rice flour and sweet potato. Advances in Food Sciences, 37(4): 184-192.
16. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S. M. and Omran, Azza A. (2015). Effect of soaking, cooking, germination and fermentation processing on physical properties and sensory evaluation of sorghum biscuits. Not Sci Biol, 7(1):129-135.
17. Abdel-Haleem, A.M.H. and Omran, Azza A. (2014). Preparation of dried vegetarian soup supplemented with some legumes. Food and Nutrition Sciences, 5: 2274-2285.
18. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. Moench). Not. Bot. Horti. Agrobo., 40(2): 92-98.
19. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 40(1):86-92.
20. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties. PLoS ONE, 7(2): e31154, 1-6.
21. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 203-209.
22. Afify, A.M.R.; El-Beltagi, H.S.; Abd El-Salam, S.M. and Omran, Azza A. (2011). Bioavailability of Iron, Zinc, phytate and phytase activity during soaking and germination of White Sorghum Varieties. PLoS ONE 6(10): e25512, 1-7.
2025
