Yue Zhang
Editor in Chief
Salam A. Ibrahim, PhD
Professor of Food and Nutritional Sciences

North Carolina A&T State University
Greensboro, North Carolina, USA
Phone: (336) 334-7328
E-mail: ibrah001@ncat.edu

Education

Post doctoral Associate. University of Minnesota. 1997-1999 St. Paul, Minnesota
Post-doctoral Associate. Rush University Medical Center. Chicago. 1996-1997 Chicago, Illinois
Post-doctoral Associate. Rush University MedicalCenter. 1991-1993 Chicago, Illinois
Doctor of Philosophy.  University of Kentucky. 1988-1991 Lexington, Kentucky
Master of Science. University of Georgia. 1985-1987 Athens, Georgia

 

 

Biography

Dr. Salam A Ibrahim is a professor in North Carolina A&T State University and educational qualifications are Post-doctoral Associate. University of Minnesota. St. Paul, Minnesota. (1997- 1999) Post-doctoral Associate. Rush University Medical Center. Chicago, Illinois. (1996-1997) Post-doctoral Associate. Rush University Medical Center. Chicago, Illinois. (1991-1993) Doctor of Philosophy. University of Kentucky. Lexington, Kentucky. (1988-1991) Master of Science. University of Georgia. Athens, Georgia. (1985-1987) Bachelor of Science. University of Mosul. Mosul, Iraq. (1980-1984) High School Diploma. Kuwait High School, Kuwait. (1977-1980).

Research Interest

Food Safety and Microbiology: I have been interested in methods to control, prevent or eliminate pathogenic bacteria associated with food products. I have been interested in developing a research program that centers in the contribution of microorganisms to the safety and quality of food. Research is underway to evaluate the effectiveness of non-thermal process such as ozone in combination with natural ingredients such as organic acids and antioxidants to improve the microbiological quality and reduce the risk of foodborne pathogens in fresh produce. My ultimate goal of my research program is to improve the quality, nutritional values and safety of food products.

Food Bioprocess Technology: I have been working with the Department of Bio-system Engineering on the use of bioreactor for the production of food grade products such as organic acids, antimicrobial compounds, amino acids and vitamins using lactic acid bacteria and bifidobacteria.

Food Fermentation and Biotechnology: I am manily interested in the impact of probiotic on human health. I would like to use proteomic approach to understand the global changes in protein expression of bifidobacteria and Lactobacillus. Our initial observation has shown that these cultures induce a number of proteins when exposed to different growth conditions that have major impact on their functionality as probiotics. This approach would help to better understand how probiotic cultures as functional foods could influence the gut health and eventually human health.

 

Professional Activities:

Academic Experience

  • Professor (75% research, 25% teaching). Food Microbiology, Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, NC. (July 2009- present).
  • Associate Professor, Graduate Coordinator (75% research, 25% teaching). Food Microbiology, Food and Nutritional Sciences, North CarolinaA&TStateUniversity, Greensboro, NC. (July 2006-June, 2009).
  • Assistant Professor (75% research, 25% teaching). FoodMicrobiology, North Carolina A&T State University, Greensboro, NC (November 1999-June 2006).

Teaching duties:  Developed and taught Sixgraduate courses:

  1. Food biotechnology: This is a new course developed to cover the impact of biotechnology on food and dairy products. It covers classical to modern day food biotechnology and beyond. A major focus is on dairy food fermentation, food bioprocess, and the biotransformation process.
  2. Food safety and sanitation: This course covers practices and procedures for hygienic food handling, processing, sanitation, food safety laws, and implementation of the Hazard Analysis and Critical Control Point (HACCP) system in food processing and food service operations. 
  3. Food microbiology: This course is designed to study the most important microorganisms involved in food-bornedisease, food fermentations, food spoilage, methods for their control and advances in nanotechnology. Topics will include: 1) Basics of food microbiology 2) Foodborne pathogens 3) Microbial food spoilage and 4) Control of microorganisms. 
  4. Experimental foods: This course deals 3 major topics: 1. Experimental approach to solve food preparation problems, 2. Research and physical perspectives, 3. Food components and human health, and 4. Foods supply perspectives.
  5. Food analysis:  Physical, chemical, and biological techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, nuclear magnetic resonance, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations.
  6. Food chemistry: Students evaluate the chemical, physical and functional properties of food constituents and the variable effects of processing on those constituents using an array of both basic and recently developed chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices.

Food Science and Nutrition Club activities:

  • Dairy Product Evaluation Team:  Supervise and coach the dairy products evaluation team and work with students on dairy food sensory evaluation and dairy product development.
  • Food Science Club Advisor: Serve as the advisor for the food science and nutrition club and provide support to the students and the club. 

Graduate students:

  • Ms. T. Lloyd. 2001:  Thermal inactivation of Salmonella agonaas influenced by media composition.
  • Ms. Z. Morrison. 2002.  Thermal inactivation of Escherichia coli O157:H7 in milk as influenced by solid fortification.
  • Ms. J. Carr.  2002.   Viability of bifidobacteria in yogurt products in North Carolina.
  • Mr. S. Dharmavaram. 2003. Synergistic effect of spices and bifidobacteria on the growth of Escherichia coli O157:H7.
  • Mr. O. Hassan. 2003.  Autoaggregation behavior of bifidobacteria in laboratory media.
  • Mr. A. Al-Abdulkarim.  2003.  Comparison of different media for rapid isolation and enumeration of bifidobacteria in dairy products.
  • Ms. S. Ahmad. 2004. Screening and selection of acid and bile resistant Lactobacillus reuteri.
  • Mr. E. Wilson. 2004.  Interaction of probiotics and nutraceuticals.  Determining the potential for the food industry.
  • Mr. W. Brown. 2004.  Application of Lactobacillus reuteri to control Escherichia coli O157:H7 in meat products.
  • Mr. T. Tse 2005- 2007.  Use of natural ingredients to control Escherichia coli O157:H7 and Salmonella typhimurium
  • Ms. Robin Goins.  2005-2007. Natural selection of acid resistant probiotic cultures for the use in different juice applications.
  • Ms. Samantha Bailey. 2006-2007.   Survival and growth of antibiotic resistant/acid adapted Escherichia coli O157:H7 in salad dressing.
  • Ms.  Shaquinta Platt. 2006-2007. Development of comprehensive laboratory medium for the enumeration of bifidobacteria in different probiotic supplements.
  • Mr. Tarik Bor. 2007- Present. 1.  Addition of rice extract improves the sensory characteristics and consumer acceptability of banana flavored yogurt.
  • Ms. Andrea Byers. 2007- Present.Effect of dephosphorylation on bovine casein molecular structure and functions.
  • Khalda Mohamedali. 2007- Present.  Acceptability and sensory characteristics of tapioca pearls -fortified yogurt.
  • Lonnie Phetsomphou. 2007- Present.  Interaction of select agents and milk protein: effect on functionality and molecular structure.
  • Mr. Awfa Yosef. 2007-Present. Screen, characterization and over production of α- and ß-galactosidase from Lactobacillus reuteri.
  • Mr. Olabiyi A. Atilola. 2008.  Development a new bulk medium for the growth of Lactobacillus reuteri
  • Ms.  Nisreen M. Abdulsalam. 2008.  Viability of Probiotic Culture in Carrot Juice during Refrigerated Storage.
  • Mr. Sulaiman O. Aljaloud. 2008.  Evaluation of consumer acceptance and sensory characteristics of chocolate ice cream supplemented with omega-3 fatty acids. 
  • Mr. Isam M. Bashier. 2008.   Incidence, Survival, and Growth of Enterobacter sakazakii in Infant Formula.
  • Mr. Tarig T. Eltayeb. 2008.Acceptability and sensory characteristics yogurts fortified with rice extract  or tapioca pearls.
  • Mr. Bachir Tifour. 2008.   Evaluation of consumer acceptance and sensory characteristics of ground beef patties fortified with an alga as a source for long chain polyunsaturated fatty acids.
  • Ms. Ashley Patterson.  2008. Dairy foods among historically African American college campus students.
  • Rabin Gyawali. 2010. Antimicrobial activity of copper alone or in combination with lactic acid on the growth of E. coli O157:H7 in laboratory medium and on the surface of lettuce and tomatoes. 
  • Said Hayek. 2012.  Using sweet potato to develop laboratory bulk medium for the growth of lactic acid bacteria and bifidobacteria

Undergraduate Students:

  • Ms.J.Tyson 2002- 2004. Characterization of antibiotic resistant Escherichia coli O157:H7.
  • Mr.T.Tse 2003-2004. 1. Buffering capacity of milk ingredients, 2. Use of natural ingredients to control Escherichia coli O157:H7 and Salmonella Typhimurium
  • Mr.S.Phetsomphou. 2002- 2005. Lactic acid production by free and immobilized Lactobacillus reuteri.
  • Ms.D.Felton. 2002-2004. Using bifidobacteria and food preservatives to improve microbiological quality and shelf life of fish and fish products.
  • Mr.Olabiyi A. Atilola. 2005- 2006. Rapid methods for the detection, identification and control of E. coli O157:H7 in fluid milk and ground beef.
  • Ms. Latisha Whitley. 2006. Development of HACCP system for Moon Pie.
  • Mr. Aaron Vannetta. 2006- Present.  Growth inhibition of Enterobacter sakazakii in reconstituted infant formula by bifidobacteria. 
  • Ms.Tierra Neely. 2006. The buffering capacity of amino acids and milk proteins and peptides.
  • Ms. Veronica Harrison. 2007- Present. Evaluation of the buffering capacity of milk protein ingredients.
  • Ms. Arria Cheeley. 2008. Development of ice cream product fortified with fiber, omega 3 and Lactobacillus reuteri.
  • Ms. Liz Fitzpatrick. 2008. Antimicrobial activity of L-ascorbic acid, and propyl gallate alone or in combination with lactic acid against Escherichia coli O157:H7.
  • Alani N Adkins. 2011. Improving the quality and consumer acceptability of goat yogurt using different stabilizers and gums.

Assistant Professor. Department of Nutrition and Food Science. University of Jordan. (1993-1996). Food Science.  Research and teaching duties includes:

  1. Studied the preservation of raw milk by activation of natural lactoperoxidase (LP) system. 
  2. Developed a new elective whey medium for the differential enumeration of yogurt cultures.
  3. Evaluated different enzymatic methods for the detection of microbial proteolysis in dairy foods.
  4. Conducted research related to the quality control and product development of traditional dairy foods in the Middle East.

Professional Experience:

Post-doctoral research associate. Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, (August, 1997- August 1999). Research involved:

  1. Assisted in project dealing with identification of unknown non-starter cultures isolated from cheddar cheese using PCR technique. Similar techniques and fingerprinting were also involved in the intrageneric phylogenic analysis as well as for identification of b-galactosidase overproducing mutants of bifidobacteria, lactobacilli and Streptococcus thermophilius.
  2. Conducted research related to the use of chemical mutagenesis for the isolation of food grade b-galactosidase overproducing mutants of bifidobacteria, lactobacilli and Streptococcus thermophilius.
  3. Conducted research related to isolation of acid resistant strains of lactic acid bacteria using priming technique. 
  4. Assisted in research related to characterization of the non-acid inhibitory characteristics of human Bifidobacterium isolates against both clostridia and E. coli.  
  5. Conducted projects dealing with the development of dried whey biotherapeutic agent to control the growth of Escherichia coli 0157:H7, Helicobacter pylori and other Gram negative bacteria in food systems.  
  • Research associate. Department of Biochemistry, Rush-Presbyterian- St. Luke's Medical Center. Chicago, Illinois. (Jan- June 1997).  Studied the probiotic properties of lactic starter cultures used in fermented dairy foods.
  • Assistant Professor.  Department of Nutrition and Food Science, University of Jordan.  (1993- 1996).  Food Biochemistry, Food Science.
  • Visiting Scientist.  Department of Dairy Research and Bacteriology, Agriculture University, Vienna, Austria.  (June 5- 18, 1994).  Conducted and assisted in research related to characterization of bifidobacteria and bifidobacteria-containing fermented milk products.  This includes the technological properties related to bifidogenic factors and sugar alcohols.
  • Visiting researcher.  Department of Animal Sciences, University of Kentucky, (January-February 1993).  Conducted and assisted in research related to the development of a new and rapid method for the detection of culture agglutination in bulk media and skim milk.
  • Post-doctoral fellow.  Department of Biochemistry, Rush-Presbyterian-St. Luke's Medical Center. Chicago, Illinois.  (1991- 1993). 
  • Research was involved effect of chemical, physical and biological modifications of bovine milk protein (alpha, beta, kappa-casein) and hog gastric mucin on the growth of bifidobacteria.   Selection and characterization of bifidobacteria used in dairy foods.  
  • Teaching responsibility: Duties included class monitor for advanced biochemistry class, Protein structure and functions.  Six credit hour class for graduate students.

Graduate Research Assistant.  Department of Animal Sciences.  University of Kentucky.  (1989-1991).

  1. Conducted and assisted in research related to the effect of chemical and physical modification of milk and serum proteins on the performance of bulk starter cultures.  This includes biochemical and immunological properties of lactic acid bacteria. 
  2. Conducted and assisted in research related to the acceleration of cheese ripening by addition of microbial protease.  Assessed changes in texture and total Non-protein-Nitrogen.
  3. Development of bulk culture medium for the production of lactic acid using Lactococus lactis/ cremori.

Graduate Teaching Assistant.  Department of Animal Sciences.  University of Kentucky.  (1989-1991). Laboratory assistant for food processing course.  August- December 1989, and September- December 1990.  Organized laboratory exercises and graded student laboratory reports.  The laboratory involved production of dairy products such as ice cream, butter, and natural and processed cheeses.  Ultra-filtration of skim milk and experimenting different methods of food preservation including freezing evaporation, and dehydration. 

Research Assistant.  Department of Microbiology and Immunology.  University of Kentucky.  (1988-1989).  Assisted in isolation, enumeration, and characterization of white cells.  Usng affinity chromatography to isolate immunoglobulin G.  Research includes growth factors of immune system in animals.

Graduate Research Training.  US Department of Agriculture.  Athens, Georgia. (January-April, 1986).  Biochemical, rapid methods and automation for bacterial differentiation. 

Laboratory Assistant.  Department of Dairy Science.  University of Georgia.  (1986-1987).  Laboratory assistant in microbiology of fermented dairy foods.  The laboratory involved production of different natural cheese and fermented dairy products.

Professional Services

Participated as technical reviewer for the USDA and FDA research proposals.
Served a chair or a member for several national committees:

  • Chair for International Association of Food Industry Supplies Rath Foundation Fellowship program.
  • Chair for The American Dairy Science Association Genevieve Christen Student Award.
  • Committee member for the AllTech ADSA graduate Award.
  • Committee member for the dairy food undergraduate student presentation at the national ADSA conferences.
  • Committee member for the dairy food undergraduate student presentation at the national ADSA conferences.
  • Committee member for the undergraduate student presentations at the national IFT conferences.
  • Committee member for the dairy food graduate student presentations at the national IFT conferences.
  • Committee member for the food toxicology graduate student presentations at the national IFT conferences.

Peer Reviewer

Served as a reviewer for the Journal of Dairy Science, Letters of Applied Microbiology, Food Chemistry, J. Food Safety, Food Quality, Journal of Agricultural and Food Chemistry, Biochemistry Process, Journal of Food Science, Food Microbiology and Agricultural, and Biological chemistry.

 

Publications

Chapter of book:

  • Ibrahim S. A. and D. Song. 2009.  Poi history, uses, and role in health. In Bioactive foods in promoting health fruits and vegetables. Edited by Ronald Ross and Victor R. Preedy. Elseview Publisher PP 265.
  • Ibrahim, S.A. 2012.Lactose intolerance.  In: Milk and Dairy Products in Human Nutrition.Editors: Young W. Park and George F. W. Haenlein. Wiley-Blackwell Publishing (Submitted).
  • Tajkarimi, M. and S. A. Ibrahim, 2011.  Phytochemicals as anti-microbial food preservatives. Dietary bioactive phytochemicals: an insight into their microbial properties, Edited by A. K. Patra, Springer publications, Dordrecht, Netherlands.
  • Tajkarimi, M.,Mohammad Hossein Shojaee, Hassan Yazdanpanah, S. A. Ibrahim. 2011. Aflatoxins in agricultural commodities and herbal medicine, In-tech publications, Book Chapter.

Journals:

  1. Gyawali, R. and S.A. Ibrahim. 2012.  Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics.  Applied Microbiology and Biotechnology 95: 29-45.
  2. Chen, H., S. A. Hayek; J. Rivera Guzman; Nicholas D. Gillitt; S. A. Ibrahim; Christian Jobin; Shengmin Sang. 2012.  The Microbiota Is Essential for the Generation of Black Tea Theaflavins-Derived Metabolites.  PLoS ONE 2012;7(12)
  3. Ying Liu, Gang Cheng, Ting Han, Hong Yang, S.A. Ibrahim, Wen Huang. 2012.  Microbial transformation of tectoridin from Pueraria flos by Lactobacillus and bifidobacteria.  Food Chemistry 131: 149-154 
  4. Tajkarimi, M., S. A. Ibrahim, A. M. Fraser. 2012.   Food safety challenges associated with traditional foods in Arabic speaking countries of the Middle East.   Trends in Food Science and Technology.  29: 116-123.
  5. Willis; W. L., D.C. Wall; O.S. Isikhuemhen; S. A. Ibrahim; R.C. Minor; J. Jackson; S.L. Hurley. 2012.  Effect of Different Mushrooms Fed to Eimeria-Challenged Broilers on Rearing Performance.  International Journal of Poultry Science 11:(7):433-437. 0
  6. Saeed A. Hayek; S. A. Ibrahim. 2012.  Antimicrobial activity of xoconostle pears (Opuntia matudae) against Escherichia coli O157:H7 in laboratory medium. International Journal of Microbiology 2012
  7. R.E.S. Nwachukwu; A. Shahbazi; L. Wang; S.A.  Ibrahim; M. Worku; K. Schimmel. 2012.  Bioconversion of glycerol to ethanol by a mutant Enterobacter aerogenes.  AMB Express 2012;2(1):1-6
  8. Gyawali, R. and S.A. Ibrahim. 2012.Synergistic effect of copper and lactic acid against Salmonella andEscherichia coli O157:H7: A review. Emirates Journal of Food and Agriculture. 24 (1): 01-09.
  9. Gyawali, R., S. A. Ibrahim, S. H. A. Hasfa, S.Q. Smqadri and Y. Haik. 2011.  Antimicrobial activity of copper alone and in combination with lactic acid against Escherichia coli O157: H7 in laboratory medium and on the surface of lettuce and tomatoes. Journal of pathogens. doi:10.4061/2011/650968.
  10. Zhao, L., Wentao, Xu.S. A. Ibrahim,Junhua Jin, Jiannan Feng, Jingli Jiang, Jianjun Meng and Fazheng Ren. 2011.  Effects of Age and Region on Fecal Microflora in Elderly Subjects Living in Bama, Guangxi, China.  Current Microbiology 62:64-70
  11. Sedighi, R., M. Tajkarimi and S. A. Ibrahim. 2011Comparison between E. coli O157:H7 and Bifibobacterium spp. activity using almond pudding infant supplemental food, Food and Nutritional Sciences, Vol 2 (8) 844-851. 
  12. Tajkarimi,M., S. A. Ibrahim and D. Song. 2011.  Survival and growth characteristics of Escherichia coli O157:H7 in Pomegranate-Carrot and Pomegranate-Apple Blend Juices, Food and Nutritional Sciences, Vol 2 (9)  909-915
  13. Tajkarimi, M and S. A. Ibrahim. 2011.  Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice . Food Control 22:801-804
  14. Ibrahim, S. A., Guochen Yang; Danfeng Song; Tom S. F. Tse. 2011.  Antimicrobial Effect of Guava on Escherichia Coli O157:H7 and Salmonella Typhimurium in Liquid Medium International Journal of Food Properties. 14:102-109
  15. AbuGhazaleh, A. A., S. Abo-El-Nor., S. A. Ibrahim. (2011). The effect of replacing corn with glycerol on ruminal bacteria in continuous culture fermenters. J. Anim. Phys. Anim. Nutr. 95:313-319.
  16. Potu, R. B., A. A. AbuGhazaleh., D. Hastings., K. Jones., S. A. Ibrahim. (2011). The effect of lipid supplements on ruminal bacteria in continuous culture fermenters varies with the fatty acid composition. Journal of Microbiology. 49(2) 216-223.
  17. AbuGhazaleh, A. A., S. Abo-El-Nor, and S. A. Ibrahim. 2010. The effect of replacing corn with glycerol on ruminal bacteria in continuous culture fermenters. J. Anim. Phys. Anim. Nutr. (available on line). 95(3):313-319.
  18. Wilshon L. M, D. Song and S. A. Ibrahim. 2010.  Effect of metals on growth and functionality of Lactobacillus and Bifidobacteria. Areview.Milchwissenschaft.65: 369-372.
  19. Song D. H. Khouryieh, A. A. Abughazaleh, M. M. E. Salem, O. Hassan and S. A. Ibrahim. 2010.  Sensory properties and viability of probiotic microorganisms in chocolate ice cream supplemented with omega-3 fatty acids. Milchwissenschaft. 66 (2)172-175
  20. Tajkarimi, M., S. A. Ibrahim, D.O. Cliver. 2010. Antimicrobial herb and spice compounds in food. Food Control. 21: 1199-1218
  21. Ibrahim, S. A., A. Y. Alazzeh, Saddam S. Awaisheh, Danfeng Song, A. Shahbazi and A.  AbuGhazaleh.  2010.  Enhancement of α- and β-Galactosidase activity in Lactobacillus reuteri by different metal ions.  Biological Trace Element Research.  136:106-116
  22. Alazzeh A. Y, S. A. Ibrahim, D. Song, A. Shahbazi and A. AbuGhazaleh.  2009. Screening for α- and β-galactosidases in Lactobacillus reuteri compared to different strains of Bifidobacteria. Milchwissenschaft 65: 434-437
  23. Alazzeh, A., S. A. Ibrahim, D. Song, A. Shahbazi  and A.A. AbuGhazaleh. 2009.  Induction of α-and ß-Galactosidases in Lactobacillus reuteri using different protein and carbon sources. Food chemistry 117: 654-659
  24. Willis, W., K. King, O. S. Isikhuemhen and S. A. Ibrahim. 2009.Administration of mushroom extract to boiler chickens for bifidobacteria enhancement and Salmonella reduction.  J. Appl. Poult. Res.18: 658-664.
  25. Awaisheh, S. S. and S. A. Ibrahim. 2009.  Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum packaged meat products.  Foodborne Pathogens and Disease 6: (9) 1125-1132.
  26. Yang, H., S. Lin, S. A. Ibrahim, L. Zhang, J. Jiang, W. Sun and F. Ren. 2009.  Oral adminstration of live Bifidobacterium sub strains isolated from healthy centenarians enhanced immune function in BALB/c mice.  Nutrition Research 29: 281-289
  27. Guo, H., L. Jiang, L. S. A. Ibrahim, H. Zhang, M. Zhang, and F. Ren. 2009.  Orally administered lactoferrin preserves bone mass and microarchitecture in ovariectomized Rats. J. Nutrition 139: 958-964
  28. Zhao, L., S. A. Ibrahim, J. Jin, J. Feng, A. Liu, J. Meng and F. Ren. 2009.  Molecular analysis of fecal microflora of longevous people in BaMa region using real-time PCR.  Current Microbiology 59: 439-445
  29. Ibrahim, S.A., G. Yang, D. Song and T. Tse. 2010.  Antimicrobial effect of guava on Escherichia coli O157:H7 and Salmonella Typhimuriumin liquid medium. International J. Food Properties (Accepted)
  30. Ibrahim, S.A.T. Tse, H. Yang, and A. Fraser.  2009.  Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth, and Chicken Broth.  Food Protection Trends 29 (3):23-27
  31. Ibrahim S.A., S. A. Ahmed, and D. Song. 2009. Use of Tween 80 to enhance bile tolerance of Lactobacillus reuteri. Milchwissenschaft.64: 29-31
  32. Song D, S.K. Chang, and S. A. Ibrahim. 2008.  Descriptive sensory characteristics of no-flatulence pinto bean products. J. Food Quality. (Accepted in Aug, 2008)
  33. Song D, S.K. Chang, and S. A. Ibrahim. 2008. Effect of fermentation substrates on enzyme production and degradation of oligosaccharides in pinto bean flour as affected by particle size. J Food Processing Preservative. (Accepted in July, 2008)
  34. Sadeghi, G., L. Mohammadi, S. A. Ibrahim, K. J. Gruber. 2009.  Use of Bitter Vetch (Vicia ervilia ) as a Feed Ingredient for Poultry: A Review.  World Poultry Science Journal 65: 51-64
  35. Salem,  M., S. A. Ibrahim, C. Kim, C. W. Seo, A. Shahbazi, and A. AbuGhazaleh. 2009.  Lactic acid production from apple skin waste by immobilized cells of Lactobacillus reuteri.  Proceedings in the 2008 National Conference on Environmental Science and Technology 31-40
  36. Ibrahim, S. A., C. Kim, A. Shahbazi, C. W. Seo and A. AbuGhazaleh. 2009.  Rapid and simple method for the encapsulation of Lactobacillus reuteri in the production of lactic acid.  Proceedings in the 2008 National Conference on Environmental Science and Technology 301-310
  37. Ibrahim, S.A. H. Yang and C. W. Seo. 2008.Effect of lactic acid alone or in combination with copper on the survival and growth of E. coli O157:H7 and Salmonella in carrot Juice.  Food Chemistry109, 137-143
  38. Felton, D., A. A. AbuGhazaleh, and S. A. Ibrahim. 2008. Temporal changes in milk conjugated linoleic acid for cows fed a pasture or conserved forages-based diet and supplemented with fish oil and sunflower oil. Canadian J. Anim Sci 88: 123-127.
  39. Flowers, G., S. A. IbrahimandA. A. AbuGhazaleh. 2008. Milk fatty acid composition of grazing dairy cows when supplemented with linseed oil . J. Dairy Sci. 91: 722-730.
  40. Brown, W., A. A. AbuGhazaleh, and S. A. Ibrahim. 2008. Conjugated linoleic acid in milk fat of grazing dairy cows fed fish oil and linseed oil. Asian-Aust. J. of Anim. Sci. 21:663-670..
  41. AbuGhazaleh, A. A., D. Felton, and S. A. Ibrahim. 2007. Milk conjugated linoleic acid response to fish oil and sunflower oil supplementation to dairy cows managed under two feeding systems. J. Dairy Sci. 90:4763-4769
  42. Willis, W., O. Isikhuemhen and S. A. Ibrahim 2007.   Performance Assessment of Broiler Chickens Given Mushroom Extract Alone or in Combination with Probiotics.  Poultry Sci. 86: 1856-1860
  43. Ibrahim, S.A. and J. P. Carr. 2006.  Viability of bifidobacteria in commercial yogurt products in North Carolina during refrigerated storage. Iinternational Journal of Dairy Technology.59: 272-277(6)
  44. Ibrahim, S.A., M.M. Salameh, S. Phetsomphou, H. Yang  and C. W. Seo. 2006. Application of caffeine, 1,3,7- Trimethylxanthine, to control Escherichia coli O157:H7. Food chemistry:  99: 645-650
  45. Mehyar, G.F., K. S. Al-Delaimy and S. A. Ibrahim. 2005.  Citric acid production by Aspergillus niger using date base medium fortified with whey, methanol and tricalcium phosphate. Food Biotechnology 19: 137-144
  46. Ibrahim, S.A., O. A. Hassan, M. M. Salameh, and A. Shahbazi. 2005.  Effect of media composition and incubation temperatures on autoaggregation behavior of bifidobacteria.  Milchwissenschaft - Milk Science International 60: (3) 127–129
  47. Ibrahim, S.A. and J.P. Carr.  2005.  Viability of bifidobacteria in commercial yogurt products in North Carolina. Milchwissenschaft - Milk Science International 60: (5) 414-416
  48. Shahbazi, A. M.M. Salameh and S.A. Ibrahim. 2005.  Immobilization of Lactobacillus helveticus on a spiral-sheet bioreactor for the continuous production of lactic acid. Milchwissenschaft - Milk Science International 60: (4) 253-360.
  49. Rabi, A., A. Banat, R. R. Shaker and S. A. Ibrahim.  2004.  Implementation of HACCP system to large scale processing line of plain set yogurt.  Italian Food and Beverage technology.  35: (5) 12-17.
  50. Brown, A., A. Shovic, S. A. Ibrahim,and A. Huang. 2005.  Effect of non-dairy probiotic (Poi) on changing the microflora environment of human gastrointestinal tract.  Alternative Therapies in Health and Medicine. 11 (1) 2-8.
  51. Shahbazi, A. Mims, M., Li, Y., Shirley, V., Ibrahim, S. and Morris, A. 2005.  Lactic acid production from cheese whey by immobilized bacteria.  Applied Biochemistry and Biotechnology 121-124:529-540.
  52. Ibrahim, S. A., O. Hassan, G. Shahbazi, and C. W. Seo, 2004.  Effect of media composition and incubation temperatures on autoaggregation behaviour of bifidobacteria. Milchwissenschaft - Milk Science International 60: (3) 127–129 
  53. Shaker, R.R., B. Abu-Jdayil, R. Jumah, and S.A. Ibrahim. 2003. Effect of incubation temperature and homogenization on the rheological properties of set yogurt during gelation process. J. Food Quality. 25:409-418
  54. Shahbazi, S. and S. A. Ibrahim. 2003.  Production of lactic acid from cheese whey.  Proceedings of the 2002 National conference on Environmental Science and Technology 23-31.
  55. Salameh, M.M. A. Shahbazi, M. Mims, S.A. Ibrahim, and V.B. Shirley.  2000. Immobilization of Lactobacillus helveticus on a spiral-sheet-wound bioreactor for the continuous production of lactic acid. The society for Engineering in Agricultural, food and Biological Systems.  Paper No. 01-6017, Proceedings at the 2001 ASAE Annul International Meeting July 30, 2001.
  56. Shaker, R.R., B. Abu-Jdayil, R. Jumah, and S.A. Ibrahim. 2001. Rheological properties of set yogurt during gelation process: II. Impact of incubation temperature. Milchwissenschaft, 56: 622–625.
  57. Ibrahim, S.A. and M. M. Salameh. 2001. Simple and Rapid method for screening antimicrobial activities of Bifidobacterium species of human isolates. J. Rapid methods and automation in Microbiology. 9(1) 52-63.
  58. Ibrahim, S.A., M.M. Salameh, and T.A. Lloyd. 2001. Growth and survival of Escherichia coli 0157:H7 in solids fortified skim milk stored at low temperatures. Dairy, Food and Environmental Sanitation. 21 (11) 897-900. 
  59. Ibrahim, S.A. and D.J. O'Sullivan. 2000. Use of chemical mutagenesis for the isolation of food grade b-galactosidase overproducing mutants of bifidobacteria, lactobacilli and Streptococcus thermophilius.   J. Dairy Sci. 83: 923- 930.
  60. Ibrahim, S.A. and D.J. O'Sullivan. 1998. Development of Nabulsi cheese. Australian J. Dairy Technology 53: 185- 187.
  61. Ibrahim, S.A. 1998.  Agglutination behavior of mesophilic starter cultures as a function of proteolysis. J. Food Protection 61: 855- 858.
  62. Ibrahim, S.A. and M.H. Daguri. 1996.   Bulk starter media for mesophilic starter cultures: A review.  Dairy Food and Environmental Sanitation. 16 (12) 823- 828.
  63. Ibrahim, S.A., M.M. Salameh, and A.I. Najjar. 1998. Addition of buttermilk solids affects agglutination behavior of mesophilic starter cultures in skim milk.  Milchwissenschaft. 53:  559-562.
  64. Haddadin, M. S., S.A. Ibrahim, and R.K. Robinson. 1996.   Preservation of raw milk by activation of the natural lactoperoxidase system.  International Dairy Federation (IDF) bulletin, SI9603: 89- 94.
  65. Ibrahim, S.A. 1995. Influence of proteolytic activity on agglutination behavior of mesophilic starter cultures.  Milchwissenschaft. 50: 488-492.
  66. Yamani, I. M. and S.A. Ibrahim. 1996.  An elective whey medium for the differential enumeration of Lactobacillus delbrueckii subspecies bulgarius and Streptococcussalivarius subspecies thermophillus in yogurt and labneh. J. Society Dairy Technol. 49: 103- 108.
  67. Haddadin, M.S., S.A. Ibrahim, and R.K. Robinson. 1996.  Preservation of raw milk by activation of the natural lactoperoxidase system.  Food Quality 7: (3) 149-153.
  68. Ibrahim, S.A., K.A. Al-Khatib, S.A. Al-Haik and M.H. Daguri. 1996.  Labneh "Concentrated yogurt": A traditional fermented dairy product in Jordan. Dairy Food and Environmental Sanitation.  16 (5): 296-298.
  69. Ibrahim, S.A. and M.H. Daguri. 1995. Agglutination behavior of mesophilic starter cultures: A review. Cultured Dairy Products J. 30: 28- 31.
  70. Ibrahim, S.A., and A. Bezkorovainy.  1994.  Growth promoting factors for Bifidobacterium longum J. Food Sci. 59:189-191.
  71. Ibrahim, S.A., and A. Bezkorovainy.  1993.  Survival of bifidobacteria in the presence of bile salts. J. Sci. Food and Agri. 62:351-354.
  72. Ibrahim, S.A., and A. Bezkorovainy.  1993. Inhibition of Escherichia coli by bifidobacteria.  J. Food Protection 57: 713- 715.
  73. Hicks, C. L. and S.A. Ibrahim. 1992. Lactic bulk starter homogenization affects culture agglutination.  J. Food Sci.  57: 1086-1092.

Abstracts And Presentations

  1. Aljaloud, S. O., D. Song, A. M. Fraser and S. A. Ibrahim. 2010.  Microbiological quality of dairy protein supplements sold in Saudi Arabia markets.  Dairy Sci. 93, (Suppl. 1): 
  2. Hathurusinghe, M. H.,  A. A. AbuGhazaleh, M.R. Reddy, S. A. Ibrahim, M. Tajkarimi and D. Song.  2010.  Development an on-farm technique using lactic acid bacteria as a biomarker to detect of toxins in milk.  Dairy Sci. 93, (Suppl. 1): 
  3. Hassan, O., O. S. Isikhuemhen, S. A. Ibrahim, A. A. AbuGhazaleh, and D. Song.  2010.   Viability of Bifidobacteria and Lactobacilli in skim milk with Shiitake mushroom extract during refrigerated storage.  Dairy Sci. 93, (Suppl. 1): 
  4. Hassan, O., O. S. Isikhuemhen, S. A. Ibrahim and D. Song. 2010.  032-02 - Effect of shiitake mushroom extract on viability of probiotics in milk dring refrigerated storage.  IFT Annual Meeting Program and Abstracts.  Abstract #032-02.
  5. Hathurusinghe, M. H., S. A. Ibrahim, M. M. Tajkarimi and D. Song. 2010. Detection of sensitivity of lactic acid bacteria as a biomarker for detection of toxins in fresh milk. IFT Annual Meeting Program and Abstracts.  Abstract #037-43.
  6. Atilola, O., D. Song and S. A. Ibrahim. 2010.  Optimizing growth of Lactobacillus reuteri in phytone peptone-tryptone-glucose medium by using response surface methodology.  IFT Annual Meeting Program and Abstracts.  Abstract #037-10
  7. Abdulsalam, N. and S. A. Ibrahim. 2010.  Viability of probiotic culture in carrot juice during refrigerated storage.  IFT Annual Meeting Program and Abstracts.  Abstract #072-05.
  8. Ma, M., D. Song and S. A. Ibrahim.  2010.  Egg components promote growth ofLactobacillus reuteri and Lactobacillus rhamnosus GG in laboratory mediumIFT Annual Meeting Program and Abstracts.  Abstract #072-09.
  9. Gyawali, R., S. A. Ibrahim, D. Song and H. Khouryieh. 2010.  Antimicrobial effect of copper alone or in combination with lactic acid on growth of Escherichia coli O157:H7 in laboratory medium and on the surface of lettuce and tomatoes.  IFT Annual Meeting Program and Abstracts.  Abstract #137-09.
  10. Addy, P., O. A. Atilola, D. Song and S. A Ibrahim. 2010.  Sensory characteristics and acceptability of cranberries flavored yogurt. IFT Annual Meeting Program and Abstracts.  Abstract #152-18.
  11. Mohamedali, K., S. A. Ibrahim and D. Song. 2010.  Hydrosylate infant formula promotes growth and acid production of probiotics.  IFT Annual Meeting Program and Abstracts.  Abstract #286-09.
  12. Khouryieh, H., A. Murphy, S. Besong, C. Giesecke, D. Brown and S. A. Ibrahim. 2010.  Consumer acceptability of flaxseed-fortified cookies.  IFT Annual Meeting Program and Abstracts.  Abstract #160-21.
  13. Liu, R.,  X. Xu, L.  Xu, S. Pan, B. Xie, Hong Yang and S. A. Ibrahim. 2010.  Determination of Procyanidins in Sorghum Episperm by ESI-MS and its Antioxidant Activities in vitro.  IFT Annual Meeting Program and Abstracts.  Abstract #193-19.
  14. Huang, W., G. Cheng, Y. Zhang, T. Han, H. Yang and S. A. Ibrahim. 2010.  Simple two-phase solvent system preparation of tectoridin from Puerariae flos.  American Chemical Society Annual meetings (Abstract # AGFD 147).
  15. Huang, W., G. Cheng, S. Sheng, T. Han, H. Yang and S. A. Ibrahim. 2010.  Extraction, separation, identification and determination of the antioxidant activity of triterpenes from skin of Poria cocos.  American Chemical Society Annual meetings (Abstract # AGFD 148).
  16. Liu, R., L. Xu, J.  Yang, X. Zhu, H. Yang and S. A. Ibrahim. 2010.  RP-HPLC-ESI-MS/MS analysis of oligomeric procyanidins in sorghum episperm from China.American Chemical Society Annual meetings (Abstract # AGFD 149).
  17. L. Zhao, S. Zhao, X. Li, S. Xiong, H. Yang, and S. A. Ibrahim. 2010.  Effects of different processing methods on quality of soybean milk. American Chemical Society Annual meetings (Abstract # AGFD 150).
  18. Ding, Y., X. Shao, S. Zhao, S. Xiong, H. Yang and S. A Ibrahim. 2010.  Antitumor activity of rice bran polysaccharides extracted by different methods. American Chemical Society Annual meetings (Abstract # AGFD 168).
  19. Awaisheh, S.S. and S. A. Ibrahim. 2010.  Incidence and level of Listeria monocytogenes and other Listeria spp. in ready to eat meat products in Jordan.  American Chemical Society Annual meetings (Abstract # AGFD 183).
  20. Mohamedali, K. and S. A. Ibrahim. 2009. Bovine milk based infant formula promote the growth and acid producti on of bifi dobacteria.  J. Dairy Sci. 92.  (Suppl. 1): Abstract M77
  21. Y. Alazzeh,, S. A. Ibrahim, D. Song, A.Shahbazi, and A. A. AbuGhazaleh, 1 Induction of α and β galactosidases from Lactobacillus reuteri by different metal ions. J. Dairy Sci. 92.  (Suppl. 1): Abstract M78
  22. Hathurusinghe, M., A. Alazzeh, A. Shahbazi1, S. A. Ibrahim, and A. A. AbuGhazaleh. 2009.  A simple on-farm technique for early detection of foreign substances in milk. J. Dairy Sci. 92.  (Suppl. 1): Abstract M80.
  23. Patterson, A. and S. A. Ibrahim. 2009.  Dairy food intake among historically African American college campus students.  J. Dairy Sci. 92.  (Suppl. 1): Abstract Th755.
  24. Hassan, O. A., S. A. Ibrahim, A. A. AbuGhazaleh, A. Shahbazi, and Y. Murad. 2009.  Effects of culture conditi ons on the growth and autoaggregati on ability of bifidobacteria and Lactobacillus reuteri. J. Dairy Sci. 92.  (Suppl. 1): Abstract M87.
  25. Potu, R. A. A. AbuGhazaleh, D. Hastings, S. Abo El-Nor, and S. A. Ibrahim. 2009.  The effects of feeding glycerol on rumen fermentation and bacteria. J. Dairy Sci. 92.  (Suppl. 1): Abstract M276
  26. Potu, R. P., A. A. AbuGhazaleh, and S. A. Ibrahim2. 2009.  The effect of substituting fish oil in cow diets with DHA-micro algae on milk composition and fatty acids profile. J. Dairy Sci. 92.  (Suppl. 1): Abstract T307.
  27. R. B. Potu, A. A. AbuGhazaleh, K. L. Jones, R. L. Atkinson, D. Hastings, J. D. Haddock, and S. A.Ibrahim. 2009.   Effect of dietary lipids on selected strains of ruminal bacteria. J. Dairy Sci. 92.  (Suppl. 1): Abstract W242
  28. Bor, T.,  A.  AbuGhazaleh, H. Yang, C. W. Seo and S. A. Ibrahim.  2008.  Antimicrobial activities of red bell pepper against Escherichia coli O157:H7 and SalmonellaTyphimuriumin liquid medium and ground beef.  IFT Annual Meeting Program and Abstracts. Abstract # 052-12
  29. C. Kim, S. A. Ibrahim, and C. W. Seo.  2008.  Antimicrobial activity of L-ascorbic acid, and propyl gallate alone or in combination with lactic acid against Escherichia coli O157:H7. IFT Annual Meeting Program and Abstracts. Abstract # 052-14
  30. H. A. Khouryieh, S. Besong, S. A. Ibrahim. 2008.  Quality and sensory properties of nutrition bars formulated with flaxseed.  IFT Annual Meeting Program and Abstracts. Abstract #178-14
  31. Atilola, O.A., C. Kim, F. O. Uruakpa, S. A. Ibrahim.  2008Effect of growth media pH on the proliferation of Enterobacter sakazakii.IFT Annual Meeting Program and Abstracts. Abstract #010-16
  32. Harrison, V., C. W. Seo, F. O. Uruakpa, D. Song, S. A. Ibrahim. 2008.  Evaluation of buffering capacity of amino acid and milk protein ingredients in acidic conditions.  IFT Annual Meeting Program and Abstracts. Abstract # 049-04
  33. Ibrahim, S.A.,  C.W. Seo, A. Fraser, T. Bor, C. Kim.  2008.  Antimicrobial effect of pomegranate fruit extract against foodborne pathogens in liquid medium. IFT Annual Meeting Program and Abstracts. Abstract #052-05
  34. Mohamedali, K., T. Bor, D. Song, C. W. Seo and S. A. Ibrahim. 2008. Acceptability and sensory characteristics of tapioca pearls fortified yogurts.  IFT Annual Meeting Program and Abstracts. Abstract #048-06
  35. Bor, T., D. Song, C. W. Seo, S. A. Ibrahim, H. A. Khouryieh. 2008.  Addition of rice extract improves the quality characteristics and consumer acceptability of banana flavored yogurt.  IFT Annual Meeting Program and Abstracts. Abstract #048-08
  36. Ibrahim, S.A., C. W. Seo, A. Fraser, F. O. Uruakpa. 2008.  Antimicrobial effect of persimmon fruit extract against foodborne pathogens in liquid medium. IFT Annual Meeting Program and Abstracts. Abstract #052-06
  37. AbuGhazaleh, A.A., H. Khouryieh, S. A. Ibrahim. 2008.  Sensory properties and viability of probiotic microorganisms in chocolate ice cream supplemented with omega-3 fatty acids.  IFT Annual Meeting Program and Abstracts. Abstract #049-09
  38. Phetsomphou, L., S. A. Ibrahim, F. Lu. 2008.   Evaluation of consumer acceptance and sensory characteristics of ground beef patties fortified with an alga as a source for long chain polyunsaturated fatty acids.  IFT Annual Meeting Program and Abstracts. Abstract #178-09
  39. Song, D. and S. A. Ibrahim. 2008.  Production of α-galactosidase and β-galactosidase from six strains of Lactobacillus reuteri grown on media with different sugar.  IFT Annual Meeting Program and Abstracts. Abstract #010-10
  40. AbuGhazaleh, D. Song,; T. Bor, C. W. Seo, L. Phetsomphou and S. A. Ibrahim. 2008.  Sensory quality and consumer acceptability of ice cream fortified with fish oil.  Annual Meeting Program and Abstracts. Abstract # 138-10
  41. Platt, S., S. A Ibrahim, M. Holmes-McNary, M. Smith, and C. Kim. 2007.  Development of enriched medium for routine enumeration of Bifidobacterium sp. in probiotic supplements.  IFT Annual Meeting Program and Abstracts. Abstract # 058-20
  42. Mutamba, O., C. Kim, S. A. Ibrahim, C.W. Seo. 2007.  Effect of caffeine and cupric sulfate in combination with lactic acid on the survival and growth of E. coli O157:H7 in carrot juice.   IFT Annual Meeting Program and Abstracts.   Abstract # 142-26
  43. Ibrahim, S. A. C. Kim, T. S. F. Tse, C. W. Seo 2007.  Antimicrobial activities of chives against Salmonella in chicken soup, beef broth and sesame salad dressing IFT Annual Meeting Program and Abstracts. Abstract # 142-31
  44. Atilola, O., S. A. Ibrahim, C. Kim, C. W. Seo.  2007.  Glass bead as an alternative to a bent metal rod in surface plating bacterial suspension for microbiological analysis.IFT Annual Meeting Program and Abstracts.  Abstract # 058-23
  45. Mutamba, O., C. Kim, H. Feng, S. A. Ibrahim, and C.W. Seo. 2007.  Reduction of Escherichia coli 0157: H7 in milk using ultrasound as influenced by milk fat contentIFT Annual Meeting Program and Abstracts.  Abstract # 058-36
  46. Ibrahim, S. A., T. S. F. Tse, C. W. Seo, H. Yang, and A. M. Fraser. 2006.   Antimicrobial activities of chive against Salmonella in chicken soup, beef broth and sesame salad dressing. American Chemical Society Annual meetings (Abstract # AGFD 106).
  47. Ibrahim, S.A., J. W. Allen, A. R. Byers. 2006.  Effect of calcium on autoaggregation behavior of Lactobacillus reuteri. American Chemical Society Annual meetings (Abstract # AGFD 107).
  48. Awaisheh, S., S. A. Ibrahim, A. Shahbazi. 2006.  Effect of thyme on the viability of probiotics, and overall acceptability of probiotic soft white cheese. American Chemical Society Annual meetings (Abstract # AGFD 105).
  49. AbuGhazaleh, A.A. Y. M. Murad, A. Shahbazi, and  S. A. Ibrahim. 2006.   Isolation of food grade ß-galactosidase overproducing mutants of Lactobacillus reuteri using chemical mutagenesis approach. American Chemical Society Annual meetings (Abstract # AGFD 103).
  50. Abu Haltam, I. I.,S. A. Ibrahim, A. M. Fraser, and  C. W. Seo. 12006. Microbiological quality of ice cubes served in public foodservice establishments in Greensboro, North Carolina.  American Chemical Society Annual meetings (Abstract # AGFD 104).
  51. Whitley, L. D., S. A. Ibrahim, and C. W. Seo. 2006.  Development of a HACCP for Moon pie® product.  American Chemical Society Annual meetings (Abstract # AGFD 110).
  52. Ibrahim, S. A., C. W. Seo, and H. Yang. 2006.  Fate of Escherichia coli O157: H7 and Salmonella in carrot juice as affected by lactic acid alone or in combination with copper. American Chemical Society Annual meetings (Abstract # AGFD 108).
  53. Vannetta, A. and S. A. Ibrahim. 2006.  Thermal inactivation of Enterobacter sakazaki. American Chemical Society Annual meetings (Abstract # AGFD 109).
  54. Ibrahim, S.A., C. W. Seo, T. S. F. Tse. 2006.   Antibacterial activity of chives against Salmonella in culture medium.  American Chemical Society Annual meetings (Abstract # AGFD 105).
  55. Ibrahim, S. A. C. W. Seo, MM. Salameh. 2006.  Application of ascorbic acid and palmitoryl ascorbate to inhibit the growth of salmonella and E. coli O157:H7 in Laboratory Medium. American Chemical Society Annual meetings (Abstract # AGFD 103).
  56. Ibrahim, S. A., C. W. Seo, A. A. AbuGhazaleh, Y. Murad.  2006.  Fatty acids and surfactants as growth promoting factors for Bifidobacteria and Lactobacillus reuteri. American Chemical Society Annual meetings (Abstract # AGFD 91).
  57. W. M. Brown, A. A. AbuGhazaleh, S. A. Ibrahim.  2006. Effect of fish oil and linseed oil supplementation on milk conjugated linoleic acid and omega-3 fatty acids of grazing dairy cows. American Chemical Society Annual meetings (Abstract # AGFD 96).
  58. Ibrahim, S. A, C. W. Seo, and M.M. Salameh. 2005.  Buffering capacity of amino acids.  American Chemical Society Annual meetings. (Abstract # AGFD 151).
  59. Ibrahim, S. A., M.M. Salameh, C. W. Seo, S. A. Ahmed, and M. Worku. 2005.  Evaluation of modified M17 broth for growth of probiotic lactic acid bacteria and bifidobacteria.American Chemical Society Annual meetings.  (Abstract # AGFD 149).
  60. Salameh, M. M. , S.  A. Ibrahim, C. W. Seo, and H. Yang. 2005.  Growth of probiotic cultures in laboratory media supplemented with milk protein hydrolysates. American Chemical Society Annual meetings. (Abstract # AGFD 122).
  61. Yang,H. S. A. Ibrahim, and C. W. Seo. 2005.  Rapid detection, identification, and enumeration of bacteria in foods using FTIR-ATR spectroscopy with chemometrics.  American Chemical Society Annual meetings. (Abstract # AGFD 135).
  62. Mehyar, G. F., S. A. Ibrahim and K. S. Al-Delaimy. 2005.  Citric acid production by Aspergillus niger using date base medium fortified with whey, methanol and tricalcium phosphate. American Chemical Society Annual meetings. ( Abstract # AGFD 158).
  63. Ibrahim, S. A., M.M. Salameh, Olga Z. Mutamba, and C. W. Seo.  2005.  Antimicrobial effect of lactic acid alone or in combination with caffeine and copper on growth of Escherichia coli O157: H7 in laboratory media.  American Chemical Society Annual meetings. (Abstract # AGFD 152).
  64. Ibrahim, S. A., R. R. Shaker and S. Sukhon. 2005.  Effects of salts, acid and milk fat on survival and growth of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium. American Chemical Society Annual meetings. (Abstract # AGFD 150).
  65. Ibrahim, S.A., R. R. Shaker and S. Sukhon. 2005.  Effects of salt, acid, and milk solids on the survival and growth of E. coli O157:H7, Listeria monocytogenes, and Samonella typhimurium, IFT Annual Meeting Program and Abstracts.  ( Abstract #. 71A-5).
  66. Salameh, M. M. S. A. Ibrahim and C. W. Seo. 2005.  Effect of caffeine to inhibit the growth of Escherichia coli O157:H7 in laboratory medium.  IFT Annual Meeting Program and Abstracts.   (Abstract # 89E-8).
  67. Mutamba, O. Z., S. A. Ibrahim, C. W. Seo, M. M. Salameh, and H. Yang. 2005.  Antimicrobial effect of lactic acid alone or in combination with caffeine and copper on growth of Escherichia coli O157: H7 in laboratory media. IFT Annual Meeting Program and Abstracts.   Abstract # 89D-11
  68. Ibrahim, S. A., M. M. Salameh, C. W. Seo, T. S. F. Tse, and H. Yang. 2005.  Acid resistance of Enterobacter sakazakii.  IFT Annual Meeting Program and Abstracts.  Abstract # 89E-
  69. Ibrahim, S. A., J. P. Carr, E. D. Wilson, T. S. F. Tse, and C. W. Seo. 2005. Determination of buffering capacity of amino acid in acidic conditions. IFT Annual Meeting Program and Abstracts.  Abstract # 36B-25.
  70. Mehyar, G. F.,  S. A. Ibrahim, and M. I. Yamani. 2005.  Use of chemical preservatives to extend the shelf life of hummus. IFT Annual Meeting Program and Abstracts.   Abstract # 89D-31
  71. Ibrahim, S. A. Improvement of the resistance of bifidobacteria to cold storage by natural selection. 2005. IFT Annual Meeting Program and Abstracts.   Abstract # 71A-35
  72. Salameh, M. M. and S. A. Ibrahim . 2005.  Evaluation of modified M17 broth for growth of bifidobacteria and Lactobacillus reuteri. IFT Annual Meeting Program and Abstracts.  Abstract # 71A-25.
  73. Seo, C. W., S. Williamson, H. Yang, S. A. Ibrahim, and W. O. Watanabe. 2005.  Nutritional composition of wild black sea bass and hatchery-reared black sea bass fingerlings. IFT Annual Meeting Program and Abstracts.  Abstract # 18C-32.
  74. Salameh, M. M. S. A. Ibrahim and C. W. Seo. 2005.  Growth of probiotic cultures in laboratory media supplemented with milk protein hydrolysates.  IFT Annual Meeting Program and Abstracts.  Abstract #71A-27.
  75. Mehyar, G. F., S. A. Ibrahim and K. S. Al-Delaimy. 2005.  Citric acid production by Aspergillus niger using date base medium fortified with whey, methanol and tricalcium phosphate.  IFT Annual Meeting Program and Abstracts.  Abstract # 36B-15.
  76. Ibrahim, S. A.,  W. M. Brown, Jr., and C. W. Seo. 2005.  Use of a Lactobacillus reuteri supernatant to control survival and growth of Escherichia coli O157:H7 in Beef.  IFT Annual Meeting Program and Abstracts.  Abstract # 89D-30.
  77. Campbell, V., C. W. Seo, S. A. Ibrahim, T. Broughton, W. M. Brown, Jr., and J. Holley. 2005.  Sensory evaluation and acceptability of sugar-free doughnuts.  IFT Annual Meeting Program and Abstracts.  Abstract #18F-31.
  78. Ibrahim, S. A., S. R. K. Dharmavaram, and C. W. Seo. 2005.  Using Origanox in combination with sodium lactate and sodium acetate to inhibit the growth of Escherichia coli O157:H7 and Salmonella typhimurium. IFT Annual Meeting Program and Abstracts.  Abstract # 89D-32
  79. Salameh, M. M.,  H. Yang, S. A. Ibrahim, and C. W. Seo. 2005.  Microbiological quality of green leafy vegetables treated with oxine and warm water.  IFT Annual Meeting Program and Abstracts.   Abstract # 36E-51.
  80. Al-Dabbas, M. and Ibrahim. S.A. 2004.  Buffering capacity of milk and milk products.  228th The Annual American Chemical Society.
  81. Ibrahim, S. A., M.M. Salameh, E. D. Wilson and C. W. Seo. 2004.  Fatty acids and surfactants as growth promoting factors for  Lactobacillus reuteri.  228th The Annual American Chemical Society. 
  82. Salameh, M.M., S. A. Ibrahim, H. Yang, and C. W. Seo. 2004.  Effect of oxine and hot water treatments on microbiological quality of turnip greens.  228th The Annual American Chemical Society. 
  83. Ibrahim, S. A., M.M. Salameh, Eric D. Wilson, and J. P. Carr. 2004.Efficacy of Origanox alone or in combination with acetic acid on the survival and growth Escherichia coli O157:H7 in Soujuk, a Mediterranean dried sausage228th The Annual American Chemical Society. 
  84. Ibrahim, S. A., E. D. Wilson, C. W. Seo, A. Shahbazi, and M.M. Salameh.  2004.   Antimicrobial activities of alkyl gallates against Escherichia coli O157:H7.  228th The Annual American Chemical Society.
  85. Shahbazi A., Y. Li, V.  Shirley, and S. A. Ibrahim. 2004. Lactic Acid Production from Cheese Whey by Immobilized Bifidobacteria. The 26th Symposium on Biotechnology for Fuels and Chemicals Chattanooga, Tennessee, May 9-12, 2004.
  86. Shahbazi, A. M. R. Mims, S. A. Ibrahim, and Y. Li, 2003. Performance of immobilized bifidobacteria in converting lactose to lactic acid. ASAE Paper No. 036225. St. Joseph, Mich.: ASAE. 2003 ASAE Annual Meeting, Las Vegas, Nevada, 27-30 July 2003.
  87. Ibrahim, S. A. and E. D. Wilson. 2004.  Interaction of probiotics and nutraceuticals as potential for the food industry. National Nutritional Foods Association (NNFA) conference,  Las Vegas, 2004.
  88. Ibrahim. S. A. 2004.  Effect of caffeine on inactivation of Escherichia coli O157:H7 in laboratory media. J. Dairy Sci. 87, (Suppl. 1):  W276.
  89. Phetsomphou, S. and S. A. Ibrahim. 2004.  Lactic acid fermentation by Lactobacillus reuteri in laboratory medium supplemented with various nutrients. J. Dairy Sci. 87, (Suppl. 1):  W27
  90. Ibrahim, S. A. and S. A. Ahmed. 2004. Influence of bile salts on growth, antimicrobial activity and ß-galactosidase activity of Lactobacillus reuteri. J. Dairy Sci. 87, (Suppl. 1): W283. 
  91. Ahmed, S. A. and S. A.Ibrahim. 2004.  Evaluation of modified M17 broth for growth of Lactobacillus reuteri and Bifidobacterium sp. J. Dairy Sci. 87, (Suppl. 1):  W294
  92. Ibrahim, S. A. and E.D. Wilson. 2004.  Viability of Bifidobacterium longum and Lactobacillus reuteri in sour cream. J. Dairy Sci. 87, (Suppl. 1):  W296
  93. Ibrahim, S. A. and S. R. K. Dharmavaram. 2004.  Using origanox in combination with sodium lactate and sodium acetate to inhibit the growth of Escherichia coliO157:H7. J. Dairy Sci. 87, (Suppl. 1):  W277.
  94. Wilson, E. D., S. A.Ibrahim, and C. W. Seo. 2004.  Interaction of nutraceuticals and probiotics.  IFT Annual Meetings and Food Expo 2004.
  95. Ahmed, S., S. A. Ibrahim, C. W. Seo, A. Shahbazi, J. Lou. 2004.  Influence of Bile Salts on Growth, Antimicrobial Activity and β-Galactosidase Activity of Lactobacillus reuteri.  104th Annual meetings of the American Society for Microbiology General Meeting.
  96. Ibrahim, S. A., G. Yang and Y. Murad. 2004.  Evaluation of Guava Products Antibacterial Activity Against Escherichia coli O157:H7 and Salmonella typhimurium. 104th Annual meetings of the American Society for Microbiology General Meeting.
  97. Tse, T., S. A. Ibrahim, M. M. Salameh, C. W. Seo. 2004.  Antimicrobial Activity of Figs and Fig Extracts on the Growth of Escherichia coli O157:H7 and Salmonella typhimurium. 104th Annual meetings of the American Society for Microbiology General Meeting.
  98. Ibrahim, S. A., O. Hassan, A. Shahbazi, C. W. Seo, and E. D. Wilson.  2004. Cell Surface Characteristics and Autoaggregation of Bifidobacteria and Lactobacillus reuteri.  104th Annual meetings of the American Society for Microbiology General Meeting.
  99. Ibrahim, S. A., S. Ahmed, A. Shahbazi, and C. W. Seo. 2004.  Effect of Tween 80 on Bile Tolerance of Lactobacillus reuteri and Bifidobacterium longum. 104th Annual meetings of the American Society for Microbiology General Meeting.
  100. Dharmavaram, S. K., C. W. Seo, A. Shahbazi, R. Reznik, and S. A. Ibrahim.  2004Using Origanox in Combination with Sodium Lactate and Sodium Acetate to Inhibit the Growth of Escherichia coli O157:H7. 104th Annual meetings of the American Society for Microbiology General Meeting.
  101. Ibrahim, S. A., S. A. Ahmad, C. W. Seo, and A. Shahbazi. 2004.  Enhancement of bile tolerance in lactobacillus by Tween 20 and 80.  IFT Annual Meetings and Food Expo 2004.
  102. Wilson, E. D. and S. A.Ibrahim. 2004.  Growth of bifidobacteria in the presence of selected nutraceuticals. IFT Annual Meetings and Food Expo 2004.
  103. Ibrahim, S. A., R. Reznik, C. W. Seo, and A. Shahbazi. 2004. Antimicrobial activity of essential oil against Escherichia coli O157:H7 and Salmonella typhimurium.  IFT Annual Meetings and Food Expo 2004.
  104. Ibrahim, S.A., O. A. Hassan, A. Shahbazi, and C. W. Seo. 2004.   Cell surface characteristics and autoaggregation behavior of Lactobacillus reuteri and bifidobacteria.  IFT Annual Meetings and Food Expo 2004.
  105. Ibrahim, S. A., J. R. Tyson, T. S. F. Tse, C. W. Seo, and A. Shahbazi. 2004.  Antimicrobial activities of natural ingredients against Escherichia coli O157:H7 in ground beef.  IFT Annual Meetings and Food Expo 2004.
  106. AL-Abdulkarim, A. O., S. A.Ibrahim, J. P. Carr, M. M. Salameh, E. D. Wilson, C. W. Seo, and A. Shahbazi.  2004.  Effect of reducing agents on the recovery of injured Bifidobacterium cells .IFT Annual Meetings and Food Expo 2004.
  107. Ibrahim, S. A., G. Yang, C. E. Niedziela, and T. S. F. Tse. 2004.  Antimicrobial effect of guava and guava extracts on Escherichia coli O157:H7 in liquid medium.  IFT Annual Meetings and Food Expo 2004.
  108. Wilson, E. D., C. W. Seo, A. Shahbazi, and S. A.Ibrahim. 2004.Survival and growth of probiotic cultures in sour cream products.   IFT Annual Meetings and Food Expo 2004.
  109. Brown, A. C., A. C. Shovic, S. A.Ibrahim, and A. S. Huang. 2004.  The effect of poi on changing the microflora environment of the human gastrointestinal tract.  IFT Annual Meetings and Food Expo 2004.
  110. Cherry, C. A., S. Williamson, H. Yang, S. A.Ibrahim, C. W. Seo, K. A. Copeland, and W. O. Watanabe. 2004.  Comparison of fat and omega-3 fatty acids content of wild and cultured black sea bass (Centropristis striata).  IFT Annual Meetings and Food Expo 2004.
  111. Ibrahim, S.A., E. D. Wilson, A. Shahbazi, and C. W. Seo. 2004.  Determination of minimum inhibitory concentrations (MIC) of different antibiotics for Escherichia coli O157:H7 1.  IFT Annual Meetings and Food Expo 2004.
  112. Phetsomphou, S., C. W. Seo, A. Shahbazi, and S. A.Ibrahim .2004.  Lactic acid production by free and immobilized Lactobacillus reuteri cultivated in laboratory medium supplemented with various nutrients.   IFT Annual Meetings and Food Expo 2004.
  113. Ibrahim, S. A., S. Phetsomphou, C. W. Seo, and G. Shahbazi. 2004.  Lactic acid production of free and immobilized Lactobacillus reuteri as influenced by various nutrients. American Chemical Society Annual meetings.
  114. Ibrahim, S.A., T. Tse, and C. Young. 2004.  Antimicrobial effect of guava extracts on foodborne pathogens in liquid medium. American Chemical Society Annual meetings.
  115. Seo, C. W., H. Young, S.A. Ibrahim and W. Marshall. 2004. Absorption of select metals by activated carbon made from agricultural by-products. American Chemical Society Annual meetings.
  116. Phetsomphou, S., S. A. Ibrahim, G. Shahbazi, and C.W. Seo. 2003.  Immobilization of Lactobacillus reuteri with sodium alginate for continuous production of lactic acid.  ASAE International meeting. Las Vegas, NV
  117. Ibrahim, S. A., S. R. K. Dharmavaram,  G. Shahbazi, and C.W. Seo. 2003.  Inhibition of Escherichia Coli O157:H7 by Origanox: A new natural antimicrobial agent.  ASAE International meeting, Las Vegas, NV
  118. Ibrahim, S. A., C. Johnston, T. Jordan, G. Shahbazi, and C.W. Seo. 2003.  Inhibition of Escherichia Coli O157:H7 and Salmonella Agona by Ginko Biloba and Origanox.  ASAE International meeting, Las Vegas, NV
  119. Ibrahim, S. A. and M. M. Salameh. 2003.  Antimicrobial activity of Lactobacillus reuteri against Escherichia Coli O157:H7.  ASAE International meeting, Las Vegas, NV
  120. Yang, H., C. W. Seo, and S. A. Ibrahim.  2003.  Fourier transform infrared (FTIR) spectroscopy for rapid detection, identification, and enumeration of bacteria in food products. J. Dairy Sci. 86, (Suppl. 1):  (361). 
  121. Ibrahim, S. A. 2003.  Origanox as a natural ingredient to inhibit the growth of foodborne pathogens.  J. Dairy Sci. 86, (Suppl. 1):  (133). 
  122. Shahbazi, G. and S. A. Ibrahim. 2003.  Use of chemical mutagenesis approach and spiral-sheet bioreactor for the production of lactose free milk.  J. Dairy Sci. 85, (Suppl. 1):  (294).
  123. Ibrahim, S. A., and S.A. Ahmad. 2003.  Screening and Selection of Acid and Bile Resistant Lactobacillus reuteri103rd General Meetingof the American Society for Microbiology,Washington, DC.
  124. Ibrahim, S. A., O. Hassan, G. Shahbazi, C. W. Seo, and Y. Murad, M. 2003.  Autoaggregation ability of bifidobacteria.  103rd General Meetingof the American Society for Microbiology, Washington, DC.
  125. Nabulsi, A. I., M. I. Yamani, M. Haddadin, and S. A. Ibrahim. 2003.   Development of Salt-Tolerant Lactic Acid Bacteria for the Production of Nabulsi cheese. 103rd General Meetingof the American Society for Microbiology, Washington, DC.
  126. Phetsomphou, S., C. W. Seo, G. Shahbazi, and S. A. Ibrahim. 2003. Encapsulation of Lactobacillus reuteri with sodium alginate for production of lactic acid. 103rd General Meetingof the American Society for Microbiology, Washington, DC.
  127. Ibrahim, S. A., S. Phetsomphou, C. W. Seo, and D. Felton. 2003. Using bifidobacteria and chemical preservatives to enhance microbiological quality and shelf life of fish. 103rd General Meetingof the American Society for Microbiology, Washington, DC.
  128. Ibrahim, S.A., S. Phetsomphou, O. Isikhuemhen, and C. W. Seo. 2003.  Synergistic effect of bifidobacteria and sodium acetate in controlling growth of acid adapted Escherichia coli O157:H7 on white button mushrooms. 103rd General Meetingof the American Society for Microbiology, Washington, DC.
  129. Ibrahim, S.A., S.K. Dharmavaram, C. Johnston, C. Seo, and G. Shahbazi. 2003.  Inhibition of Escherichia coli O157:H7 and Salmonella agona by Origanox and Ginkgo Biloba. 103rd General Meetingof the American Society for Microbiology, Washington, DC.
  130. Salameh, M.M., S.A. Ibrahim, C. W. Seo, and G. Shahbazi. 2003. Antimicrobial activity of Lactobacillus reuteri against Escherichia coli O157:H7. IFT Annual Meetings and Food Expo 2003. 
  131. Hassan, O. A., S.A. Ibrahim, C. W. Seo, and G. Shahbazi. 2003.  Autoaggregation behavior of bifidobacteria as affected by media composition and incubation temperatures. IFT Annual Meetings and Food Expo 2003.
  132. Carr, J. P., S. A. Ibrahim, C. W. Seo, G. Shahbazi, and M. Worku. 2003.  Viability of bifidobacteria in commercial yogurt products during refrigerated storage. IFT Annual Meetings and Food Expo 2003.
  133. Brown, A.C., S.A. Ibrahim, A. S. Huang, and A. Shovic. 2003. Microbiological quality of frozen (-5°C) and dehydrated poi. IFT Annual Meetings and Food Expo 2003.
  134. Milford, B.I., S. Williamson, H. Yang, S.A. Ibrahim, C. W. Seo, K. A. Copeland, and W. O. Watanabe. 2003.  Proximate composition of black sea bass cultured in North Carolina. IFT Annual Meetings and Food Expo 2003.
  135. Felton, D., C. W. Seo, S. Phetsomphou, S.A. Ibrahim, G. Shahbazi 2003.  Using bifidobacteria and food preservatives to improve microbiological quality and shelf life of fish. IFT Annual Meetings and Food Expo 2003.
  136. Ahmad, S.A.  C. W. Seo, G. Shahbazi, and S.A. Ibrahim.  2003.  Screening and selection of acid and bile resistant Lactobacillus reuteri.   IFT Annual Meetings and Food Expo 2003.
  137. Dharmavaram, S. R. K., S.A. Ibrahim, C. W. Seo, and G. Shahbazi. 2003.  Antimicrobial activity of Origanox on the growth of Escherichia coli 0157:H7. IFT Annual Meetings and Food Expo 2003.
  138. Phetsomphou, S., H. Yang, G. Shahbazi, C. W. Seo, and S.A. Ibrahim.  2003.  Immobilization of Lactobacillus reuteri in sodium alginate for lactic acid production. IFT Annual Meetings and Food Expo 2003.
  139. Carr, J. P. S. A. Ibrahim, A. Bynum, C. W. Seo, G. Shahbazi, and M. Worku. 2002.  Viability of bifidobacteria in commercial yogurt products in North Carolina.  IFT Annual Meeting Program and Abstracts.  (Abs. 73-6).
  140. Ibrahim S. A., T. A. Lloyd, M. M. Salameh, C. W. Seo, R. Purcell, and G. Shahbazi. 2002. D and Z values of Salmonella agonaas influenced by media composition. IFT Annual Meeting Program and Abstracts.  (Abs. 100A-14).
  141. Ibrahim, S. A., S. R. K. Dharmavaram, C. W. Seo, and G. Shahbazi. 2002. Synergistic effect of Origanox and bifidobacteria in controlling Escherichia coli 0157:H7 in ground beef. IFT Annual Meeting Program and Abstracts.  (Abs. 76B-17).
  142. Greene I., O. Knowling, D. Holt, S. A. Ibrahim, C. W. Seo, and G. Shahbazi.2002. Sensory quality of fried sweet potatoes as influenced by different frying oils.  IFT Annual Meeting Program and Abstracts.  (Abs. 100D-32).
  143. Milford, B. I., S. C. Wiliamson, S. A. Ibrahim, C. W. Seo, K. A. Copeland, and W. O. Watanabe. 2002. Omega-3 fatty acids in cultured black sea bass (Centropristis striata). IFT Annual Meeting Program and Abstracts.  (Abs. 46C-33).
  144. Nasri, H., S. A. Ibrahim, T. N. Evans, T. Jordan, C. W. Seo, and G. Shahbazi. 2002. Antimicrobial activity of Ginkgo Biloba and Origanox on Escherichia coliO157:H7 and Salmonella agona. J. Dairy Sci. 85, (Suppl. 1):  (1305). 
  145. Rada, V., J. Medkova, S. A. Ibrahim, O.A. Hassan, G. Shahbazi, and Y. Murad. 2002. Autoaggregation behavior of bifidobacteria as influenced by media composition and incubation temperatures. J. Dairy Sci. 85, (Suppl. 1):  (1317). 
  146. Shahbazi, G and S.A. Ibrahim.  2002. Production of lactic acid and antimicrobial compounds from cheese whey. J. Dairy Sci. 85, (Suppl. 1):  (1517). 
  147. Rabi, A, R.R. Shaker, A. Banat, and S.A. Ibrahim. 2002. Implementation of HACCP system to large scale processing line of plain set yogurt. J. Dairy Sci. 85, (Suppl. 1):  (1519). 
  148. Carr, J.P, S.A. Ibrahim, G. Shahbazi, M. Worku, and C.W. Seo. 2002. Viability of bifidobacteria in yogurt products found in North Carolina. J. Dairy Sci. 85:Supp 1. (1049).
  149. Ibrahim, S.A, S.R.K. Dharmavaram, G. Shahbazi, and C.W. Seo. 2002. Efficacy of spices alone or in combined with bifidobacteria to control Escherichia coliO157:H7.  J. Dairy Sci. 85, (Suppl. 1):  (1301).
  150. Ibrahim, S.A., O. A. Hassan, G. Shahbazi, V. Rada. 2002. Evaluation of bifidobacteria for the ability to autoaggregate in laboratory media. 54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 59).
  151. Ibrahim, S A., O S. Isikhuemhen, C. W. Seo, S. Phetsomphou. 2002. Synergistic effect of bifidobacteria and sodium acetate in controlling acid adapted Escherichia coli0157:H7 in mushroom. 54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 60).
  152. Carr, J.P., S A. Ibrahim, G Shahbazi, C W. Seo, M Worku. 2002. Shelf- life of yogurt products containing bifidobacteria. 54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 61).
  153. Dharmavaram. S. R., S. A. Ibrahim, G. Shahbazi, C. W. Seo. 2002.  Antimicrobial activity of bifidobacteria as influenced by spices. 54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 62).
  154. Ibrahim, S A.2002. Factors influencing the synthesis and activity of β-Galactosidase in bifidobacteria.    54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 63).
  155. Ibrahim, S. A., O. S. Isikhuemhen, M. M. Salameh. 2002. Growth promoting supplements for bifidobacteria. 54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 65).
  156. Cason, T.M., C M. Williams, S A Ibrahim, O. A. Hassan, G. Shahbazi, C. W. Seo, S. Gillespie, Y. Murad. 2002. Chemical factors influencing behavior of bifidobacteria. 54th Southeast Regional Meeting of the American Chemical Society, Charleston, SC. (Abs # 66).
  157. Carr, J.P, S.A. Ibrahim, G. Shahbazi, M. Worku, and C.W. Seo. 2002. Viability of bifidobacteria in yogurt product. 102nd General Meeting of the American Society for Microbiology, Salt Lake City, Utah. (ABS # O –7).
  158. Ibrahim, S. A., S. R. K. Dharmavaram, C. W. Seo, and G. Shahbazi. 2002. Synergistic effect of Selective spices and bifidobacteria in controlling Escherichia coli 0157:H7 in ground beef. 102nd General Meeting of the American Society for Microbiology, Salt Lake City, Utah. (ABS # P - 20).
  159. Ibrahim, S.A., Salameh, M.M., Shahbazi, A., 2001. Continuous production of antimicrobial compound, lactic and acetic acids from sweet whey by sodium alginate entrapped bifidobacteria cells. .  J. Dairy Sci. (Suppli 1).
  160. Shaker, R.R., B. Abu-Jdayil, R. Jumah, and S.A. Ibrahim. 2001. Effect of incubation temperature and homogenization on the rheological properties of set yogurt during gelation process. J. Dairy Sci. (Suppli 1).
  161. Shahbazi, A., M.M. Salameh, and S.A. Ibrahim. 2001. Downstream processing of lactic acid-whey permeate fermentation by a spiral-sheet-wound bioreactor.  J. Dairy Sci. (Suppli 1).
  162. Ibrahim, S.A., T.A. Lloyd, M. M. Salameh, A. Shahbazi, R. Purcell and C. W. Seo. 2001.  The effect of environmental and substrate factors on the growth and survival of Salmonella agona.  J. Dairy Sci. Suppl. 84: 1059.
  163. Ibrahim, S. A. and M. M. Salameh. 2001.  Simple and rapid method for screening antimicrobial activities of Bifidobacterium spices.. 1055
  164. Morrison, Z.  S. A. Ibrahim, M.M. salameh, A. Shahbazi, and C. W. Seo.  2001.  Continuous production of antimicrobial compound(s) and organic acids by bifidobacteria cells entrapped in sodium alginate beads. 747.
  165. Salameh, M.M., A. Shahbazi, S. A. Ibrahim, M. Mims and V. Shirley.  2001.  Fermentation of whey permeate to lactic acid by lactobacillus helveticus in a spiral sheet bioreactor1071.
  166. Lloyd, T.A., M.M. Salameh, A. Shahbazi, and S.A. Ibrahim. 2001 Factors affecting the growth and survival of Salmonella agona in foods. The sixth annual life and physical sciences research symposium. February 23, 2001. Greensboro, NC.
  167. Ibrahim, S.A. and M.M. Salameh.  2001.  Simple and rapid method for screening antimicrobial activities of Bifidobacterium species. The sixth annual life and physical sciences research symposium. February 23, 2001.  Greensboro, NC.
  168. Lloyd, T.A., M.M. Salameh, S.A. Ibrahim, C.W. Seo, and R. Purcell. 2001.  Growth and survival of Escherichia coli 0157:H7 in solids fortified skim milk stored at low temperatures.  Southern Regional Sections of IFT, Southern Association of Agricultural Scientists, 2001 Annual Meeting, Fort Worth, Texas January 28-30, 2001
  169. Salameh, M.M. A. Shahbazi, M. Mims, S.A. Ibrahim, and V.B. Shirley.  2000. Immobilization of Lactobacillus helveticus on a spiral-sheet-wound bioreactor for the continuous production of lactic acid.Food safety objectives public health, HACCP and science, Washington, December 5, 2000.
  170. Ibrahim, S.A. and M.M. Salameh. 2000. Rapid method for screening antimicrobial activities of Bifidobacterium species of human isolates. Food safety objectives public health, HACCP and science, Washington, December 5, 2000.
  171. Ibrahim, S.A., C. Chandrapati, and D.J. O'Sullivan. 1999. Evaluation of chemical and recombinant approaches for increasing b-galactosidase production in lactic acid bacteria. 99th general annual Meeting Program and Abstracts ASM.
  172. Swearingen, P.A., S.A. Ibrahim, D.J. O'Sullivan, and J.J. Warthesen.  1999.  Evaluation of native nonstarter lactic acid bacteria in Cheddar cheese. . J. Dairy Sci. 82, (Suppl. 1):
  173. Ibrahim, S.A. and D.J. O'Sullivan. 1998.  Acid and bile resistance of Bifidobacterium spp., Lactobacillus delbrueckii subspecies bulgarius and Streptococcusthermophilius and their b-galactosidase activities. J. Dairy Sci. 81, (Suppl. 1): (21).
  174. Ibrahim, S.A. and I.M. Yamani. 1998.  An elective whey based medium for the differential enumeration of Lactobacillus delbrueckii subspecies bulgarius and Streptococcus salivarius subspecies thermophilius in yogurt. J. Dairy Sci. 81, (Suppl. 1): (103).
  175. Daguri, M.H. and S.A. Ibrahim. 1996.  Evaluation of rapid methods for the detection of proteolysis in milk. J. Dairy Sci. 79, (Suppl. 1): (D106).
  176. Haddadin, M. S., R.M. Shahin, and S.A. Ibrahim. 1996. Chemical composition, yield, and sensory evaluation of Nabulsi cheese as influenced by different casein: fat rations.  J. Dairy   79, (Suppl. 1): (D107).
  177. Ibrahim, S.A., M.M Salama, M.M. Al-Dbas, and M.S. Haddadin. 1996. Evaluation of different biological materials for enhancing growth of Bifidobacterium species. J. Dairy Sci. 79, (Suppl. 1): (D109).
  178. Salama, M. M., K.A. El-Masri, and S.A. Ibrahim. 1996.  Effect of local dairy products on blood glucose triacylglycerol and fructose amine levels in type II (non-insulin dependent) diabetes patients. J. Dairy Sci. 79, (Suppl. 1):  (D 110). 
  179. Salama, M. M., K.A. El-Masri, and S.A. Ibrahim. 1996.  Dairy products affect blood glucose and triacylglycerol levels in non-insulin dependent diabetes mellitus (NIDDM) subjects. Southern Regional Sections of IFT. Greensboro, NC. February 3-7, 1996.
  180. Al-Haik, S.A. and S.A. Ibrahim. 1996.  Studies of the proteinase activities of mesophilic starter cultures. Southern Regional Sections of IFT. Greensboro, NC. February 3-7, 1996.
  181. Ibrahim, S.A. 1996. Growth promotion of Bifidobacterium species by different biological materials. Southern Regional Sections of IFT. Greensboro, NC. February 3-7, 1996.
  182. Haddadin, M.S., S.A. Ibrahim, and R.K. Robinson. 1995.   Preservation of raw milk by activation of the natural lactoperoxidase system.  International Dairy Federation (IDF).  Seminar on production and utilization of ewes and goats milk (P 13).  IDF seminar, Crete- Greece 19- 21 October 1995.
  183. Haddadin, M.S. S.A. Ibrahim, and R.K. Robinson. 1995.   Activation of the natural lactoperoxidase affects the shelf life of ewe and goat milk.  International Dairy Federation (IDF).  Seminar on production and utilization of ewes and goats milk (L4).  IDF seminar, Crete- Greece 19- 21 October 1995.
  184. Haddadin, M.S. and S.A. Ibrahim. 1995.   Biochemical and microbiological characteristics of jameed "stone cheese" made from ewes and goats milk.  International Dairy Federation (IDF).  Seminar on production and utilization of ewes and goats milk (P75).  IDF seminar, Crete- Greece 19- 21 October 1995.
  185. Ibrahim, S.A. 1995. Growth promotion of Bifidobacterium species by different biological materials.  Sixth Egyptian conference of dairy science and technology. Cairo 4-6 November 1995.
  186. Daguri, M.H. and S.A. Ibrahim. 1995.  Evaluation of rapid methods for the detection of proteolysis in milk.  Eastern Food Science Conference IX.  Princeton, NJ.  October 22-25, 1995.
  187. Ibrahim, S.A. and M.H. Daguri. 1995.  Comparison of proteinase assays for mesophilic starter cultures.  J. Dairy Sci. 78, (Suppl. 1): (D140).
  188. Ibrahim, S.A. and A.A. Nabulsi. 1994.  Agglutination behavior of lactic starter culture.  International Association of Milk, Food, and Environmental Sanitation (IAMFES) Annual Meetings.
  189. Ibrahim, S.A. and C.L. Hicks. 1993.  Effect of different supplements on the growth of commercial bifidobacteria cultures.  J. Dairy Sci. 76, (Suppl. 1):  (D 95).
  190. Ibrahim, S.A. and C.L. Hicks. 1993.  A rapid turbidimetric method for the detection of culture agglutination in skim milk.  J. Dairy Sci. 76, (Suppl. 1):  (D 137).
  191. Ibrahim, S.A., A. Bezkorovainy, and C.L. Hicks. 1993.  Effect of kappa casein trypsin hydrolyses on the growth of bifidobacteria.  J. Dairy Sci. 76, (Suppl. 1):  (D 96). 
  192. Ibrahim, S.A., and A. Bezkorovainy.  1993.  Growth enhancing supplements for Bifidobacterium longum (ATCC 15708).  Proc. IFT Annual Meeting Program and Abstracts.  (Abs. 19).
  193. Ibrahim, S.A., and A. Bezkorovainy.  1993.  Survival of bifidobacteria in the presence of bile salts. Proc. IFT Annual Meeting Program and Abstracts.  (Abs. 641).
  194. Russell-Campbell, E., C.L. Hicks, and S.A. Ibrahim. 1991.  Effect of incubation time on bulk starter agglutination.  J. Dairy Sci. 73,  (Suppl. 1): (D130).
  195. Ibrahim, S.A. and C.L. Hicks. 1990.  Effect of buttermilk solids on bulk starter agglutination.   J. Dairy Sci. 72,  (Suppl. 1): (D23).
  196. Ibrahim, S.A. and C.L. Hicks. 1989.  Effect of bulk starter homogenization on culture agglutination.  Proc. IFT Annual Meeting Program and Abstracts. (Abs. 524).
  197. Ibrahim, S.A. and J.F. Frank. 1987.  Evaluation of rapid method for the detection of microbial proteolysis in milk.  J. Dairy Sci. 72,  (Suppl. 1): (So5).

Book Reviews:

  • Ibrahim, S.A. and M.M. Salama. 1998. A book review: Encapsulation and Controlled Released of Food Ingredients.   J. Food Biochemistry. 22: (3) 263-264.
  • Ibrahim, S.A. 1995. Book review: Introduction to the Chemical Analysis of Foods. S. Suzanne Nielsen, Ed.  J. Food Composition and Analysis 8: 370.

Professional Affiliation

  1. American Dairy Science Association. (ADSA)
  2. American Society for Microbiology (ASM)
  3. Institute of Food Technologists. (IFT)
  4. International Association of Food protection (IAFP)
  5. American Chemical Society (ACS), Agricultural and Food Chemistry
  6. Society for Industrial Microbiology (SIM)
  7. The honor society of PHI KAPPA PHI,
  8. Gamma Sigma Delta, The Honor Society of Agriculture.
  9. Phi Tau Sigma, The Honor Society for Food Science.
  10. Sigma Xi, The Scientific Research Society.

 

 

 

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