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Effat Baher

Effat Baher
National Research Centre, Egypt

Research Professor

Department of Dairy Sciences


Scopus profile: link



Selected Publications:

1. Abd El-Khalek, A. B., El-Sayed, H. S., Ibrahim, G. A., Baher, E. A. M. et. al. (2016). Phenolic compounds, microbial content and sensory evaluation of synbiotic labneh conaining ginger and probiotic. International Journal of ChemTech Research, 9 (2), 237–247.

2. Sharaf O. M., El- Shafei K., Ibrahim G. A., El- Sayed H. S., Kassem J. M., Assem F. M. et. al. (2015). Preparation, Properties and Evaluation of Folate and Riboflavin Enriched Six Functional Cereal – Fermented Milk Beverages Using Encapsulated Lactobacillus plantarum or Streptococcus thermophiles. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 6 (4), 1724–1735.

3. Osama, M. S., Gamal, A. I., Nabil, F. T., Baher, A. M. E., Kawther, E. S., Hala, M. F. E.-D., Moussa, M. A. S. (2014). Prevalence of some pathogenic microorganisms in factories Domiati, Feta cheeses and UHT milk in relation to public health sold under market conditions in Cairo. International Journal of ChemTech Research, 6 (5), 2807–2814.

4. Ahmed, M. M. M., Baher, A. M. E., Zainab, I. M. S., Tawfiek, N. F., Hassan, Z. M. R., Mohamed, N. I. M. (2014). Antibacterial activity of some Lactic acid Bacteria isolated from Egyptian Dairy Products. International Journal of ChemTech Research, 6 (2), 1139–1150.

5. Sharaf, O. M., Shahein, M. S., Shaaban, H. A., Baher, E. A. M. et. al. (2013). Production of cheese flavor and antifungal substances by lactobacillus plantarum and lactococcus lactis subsp diacetylactis and their application in bakery products. World Applied Sciences Journal, 24 (7), 9001–907.

6. Nayra, S. H. M., Nabil, F. T., Moussa, M. E. S., Baher, A. M. E., Gad El-Rab, D. A. (2013). Assessment of Potential Probiotic Bacteria Isolated from Breast Milk. Middle-East Journal of Scientific Research, 14 (3), 354–360.

7. Abd El-Salam, M. H., El-Shafei, K., Sharaf, O. M., Effat, B. A., Asem, F. M., El-Aasar, M. (2010). Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid. International Journal of Dairy Technology, 63 (1), 62–69. doi: