I am deeply passionate about the fascinating realm of food and dairy sciences, with a keen focus on food biochemistry, food safety, human nutrition, and camel milk researches. Exploring the intricate interplay between various components of our daily diet has always been my driving force. I am captivated by the way food molecules react, transform, and create the delightful tastes and textures we enjoy. My enthusiasm for deciphering the complexities of food and dairy sciences is matched only by my dedication to ensuring the safety and nutritional quality of the products we consume. I am constantly motivated to delve deeper into the scientific intricacies that govern food production, from understanding the chemical reactions in cooking processes to analyzing the microbial dynamics that influence food safety.

• Functional Foods
• Food and Dairy Biochemistry
• Dairy Technology
• Human Nutrition
• Camel Milk
• Anti-Cancer Activity

• El-Hawary M. Y., Atta M. B., Naeim, M, A., Elkot, W. F. (2009). Chemical and technological characteristics of market feta cheese. Egyptian Journal of Applied Sciences, 24 (4), 593:599.
• El-Hawary M. Y., Naeim, M, A., Elkot, W. F. (2012). Impact of heat treatments on some properties of goat milk yoghurt. Journal of food and dairy sciences, Mansoura University Journal, 3(12). https://doi.org/ 10.21608/JFDS.2012.81738 2
• El-Hawary M. Y., Naeim, M, A., Elkot, W. F. (2015). Impact of using transuglutaminase enzyme (TGase) on some properties of goat milk yoghurt. Egyptian Journal of Dairy Science, (supplement), presented in the 12th Egypt. Conf. Dairy Sciences &Technology, Cairo,9-11).
• Darwish, A. M., Mohamed O. R., Elkot, W. F. (2016). Functional properties and nutritional quality of ice cream enriched with Jerusalem artichoke flour. Journal of Agroalimentary Processes and Technologies, 22(2) 87-94.
• Elkot, W. F. (2017). Preparation and properties of bio-yoghurt using Jerusalem artichoke tubers powder and different probiotic strains. Egyptian Journal of Dairy Science, 45(1) 55-66.
• Elkot, W. F., El-Nawasany, L. I., Sakr, H. S. (2017). Composition and quality of stirred yoghurt supplemented with apricot kernels powder. Journal of Agroalimentary Processes and Technologies, 23 (3)125-130.
• El-Deeb, A. M., Dyab, A. S., Elkot, W. F. (2017). Production of flavoured fermented camel milk. Ismailia Journal of Dairy Science & Technology, Suez canal university, 9-20. https://doi.org/ 10.21608/IJDS.2017.8070
• Mousa, M. A., Osman, A. S., Elkot, W. F. (2017). Implication of different non-fibrous carbohydrate sources on intake, nutrients digestibility and production of lactating-cows in Egypt. International Journal of Current Research, 9 (12) 62605-62612, 2017.
• Elkot, W. F., Ateteallah, H. A. (2017). Impact of using milk clotting enzyme from seeds of Moringa oleifera on coagulation properties of curd made from camel's milk. Egyptian Journal of Food Science, 45, 165-170.
• Elkot, W. F., Ismail, H. A., Rayan, A. M. (2017). Enhancing the functional properties and nutritional quality of ice milk with sebesten fruits (Cordia myxa L.). Egyptian Journal of Food Science, 45,125 – 134.
• Elkot, W. F., Khalil, O. S. F. (2018). Impact of type of filling on the quality of cream cheese. Journal of Food and Dairy Science, Mansoura University, 9 (6), 171- 175. https://doi.org/ 10.21608/JFDS.2018.35884
• Sakr, H. S., El-Nawasany, L. I., Elkot, W. F. (2018). Improving the quality of stirred yoghurt by using pomegranate peel powder. Egyptian Journal of Dairy Science, 46, s135 - s144.
• Elkot, W. F. (2019). Characterization and healthier properties of whey proteins of camel milk: A Review. Journal of Agroalimentary and Processes and Technologies, 25 (2), 79-88.
• Hanafy, W. M., Elkot, W. F. (2019). Design and evaluation of indirect incubator to manufacture yoghurt using solar-energy. Journal of Agroalimentary and Processes and Technologies, 25 (4), 252-260.
• Khalil, R. A. M., Elkot, W. F. (2020). Functional properties and nutritional quality of processed cheese spreads enriched with black rice powder. Egyptian Journal of Food Science, 48 (2), 281-289. https://doi.org/10.21608/EJFS.2020.36261.1068
• Elkot, W. F., Bakr, A. S-H. T., Hussein, A. K-H, A. (2021). Impact of using Jerusalem artichoke tubers powder and probiotic strains on some properties of labneh. Journal of Food Technology & Nutrition Sciences, 3 (1), 1 – 7.
• Elkot, W. F., Asar, A. M., Mehanna, N. M. (2021).Composition and quality of concentrated yoghurt (Labneh) supplemented with date fruits. Egyptian Journal of Food Science, 49 (2), 333 – 339. https://doi.org/10.21608/EJFS.2021.69084.1102
• Mehanna, N. M., Asar, A. M., Elkot, W. F. (2021).Composition and quality of karish cheese made using different coagulants with special reference to minerals content. Egyptian Journal of Dairy Science, 49 1-9.
• Elkot, W. F., Khalil, O. S. F. (2022). Physicochemical, textural, microbiological and sensory properties of low-fat bio-labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707. Journal of Food Processing and Preservation, 46 (3), e16311. https://doi.org/10.1111/JFPP.16311
• Khalil, O. S. F., Ismail, H. A., Elkot, W. F. (2022). Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis). Journal of Food Science and Technology, 46 (3), e16311. DOI: 10.1007/S13197-022-05393-5
• Atetallah, A. H., Abd-Alla, A. A., Elkot, W. F. (2022). Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk. Journal of Food Processing and Preservation, e16694. https://doi.org/10.1111/JFPP.16694
• Elkot, W.F., Ateteallah, A.H., Al-Moalem, M.H., Shahein, M.R., Alblihed, M.A., Abdo, W., Elmahallawy, E.K. (2022). Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5. Fermentation,8, 187. https://doi.org/10.3390/fermentation8040187
• Shahein, M.R., Atwaa, E.S.H., Elkot, W.F., Hijazy, H.H.A., Kassab, R.B., Alblihed, M.A., Elmahallawy, E. K. (2022). The impact of date syrup on the physicochemical, microbiological, and sensory properties, and antioxidant activity of bio-fermented camel milk. Fermentation, 8, 192. https://doi.org/10.3390/fermentation8050192
• Shahein, M.R., Elkot, W.F., Albezrah, N.K.A., Abdel-Hafez, L.J.M., Alharbi, M.A., Massoud, D.; Elmahallawy, E.K. (2022). Insights into the microbiological and physicochemical properties of bio-frozen yoghurt made with probiotic strains in combination with jerusalem artichoke tubers powder. Fermentation, 8, 390. https://doi.org/10.3390/fermentation8080390
• Elkot, W. F., Tammam, A. A., Khali, E. M., Khali, O.S.F. (2022). Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts. Assiut Journal of Agricultural sciences, Assiut university, 53 (4), 12-26. https://doi.org/10.21608/AJAS.2022.152149.1159
• Khali, O.S.F., Khali, E. M.,Tammam, A. A., Elkot, W. F. (2022). Evaluation the gross chemical composition of camel milk collected from different regions in Egypt. Journal of food and dairy science, Mansoura university, 12 (12), 315-318. https://doi.org/10.21608/JFDS.2022.111496.1031
• Elkot, W.F. (2022). Functional dairy foods: A review. J. Agroa. Proc. Tech. 28, 23, 223-225. 27 Abdeldaiem, A. M., Ali, A. H., Mousa, A. H., Elkot, W. F., Simal-Gandara, J. (2023). Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost. International Journal of Gastronomy and Food Science, 32, 100692. https://doi.org/ 10.1016/J.IJGFS.2023.100692
• Elkot, W.F., El-Deeb, A. M., Hefny, S. G., Bakr, A. Sh. T. (2023). Antioxidant activity, rheological, and sensory properties of functional goat milk yoghurt drink using some plant extracts. Journal of Science and Technology, Aswan University, 1, (2) 109-123. https://doi.org/10.21608/AUJST.2023.312710
• Ismail, H. A., El-Sawah, T. H., Ayyash, M., Adhikari, B., Elkot, W. F. (2023). Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties. International Journal of Food Properties, 26,1: 1968-1983. https://doi.org/10.1080/10942912.2023.2238916
• Mousa, M., A., Saeid, K. A., Oraby, F. S., Elkot, W. F. (2023). Effect of protected lysine and methionine as feed additives on the productive performance of some dairy animals. Journal of Researches, African Studies and Nile Basin States, 8-2023. https://doi.org/10.21608/MBDDN.2023.219526.1057
• Elkot, W. F., El-Sawah, T. H., Abdeldaiem, A. M., Alnuzaili, E. S., Eljeam, H. A. A., AL-Farga, A., Elmahdy, A. (2023). Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink. Saudi Journal of Biological Sciences,30, 12, 2023. https://doi.org/10.1016/j.sjbs.2023.103844
• Elkot, W.F., Elmahdy, E.,El-Sawah, T.H, Alghamdia, O.A., Alhag, S.K., Al-Shahari, E.A., AL-Farga, A., Ismail, H.A. (2024). Development and Characterization of a Novel Flavored Functional Fermented Whey-Based Sports Beverage Fortified with Spirulina platensis. International Journal of Biological Macromolecules 258, 128999. https://doi.org/10.1016/j.ijbiomac.2023.128999
• Elkot, W. F., AL-Farga, A., Malek, G., Bakr, A., Zaidalkilani, A., AlnuzailI, E., Eljeam, H. A. A., El-Sawah, T. H. (2024). Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese. International Journal of Dairy Technology, https://doi: 10.1111/1471-0307.13088
• Ismail, H. A., Elgaml, N. B., Taher, E. S., Osman, S. A., El-Sherbini, M., Alwutayd, K. M., Al-Farga, A., Elkot, W. F. (2024). Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields. International Dairy Journal. In press. https://doi.org/10.1016/j.idairyj.2024.106033
• Moawad, R. M. S., Osman, A. H. A., Hassanein, K. M. A., Elkot, W. F., Asar, A. M., Alhag, S. A, Al-Shuraym, L. A., Alghamdi, O. A., Al-Farga, A., Zaidalkilani, A. T., Hassan, H. M. (2024). Assessment of sweet whey fortified with Bifidobacteria and selenium on reduction of pesticide liver toxicity in albino rats. Italian Journal of Food Science, 36, 4, 275-287, https://doi.org/10.15586/
• Elkot, W. F, Rayan, A. M., Malek, G., Alsulami, T., Elmahdy, A., Al-Farga, A., Abu-Taha, H. L., Tantawy, A. A. (2024). Assessment of using heart of date palm as a new source of protein and carbohydrate on the quality of low-fat bio fermented camel milk and its potential anticancer properties, International Journal of Biological Macromolecules, 282 4, https://doi.org/10.1016/j.ijbiomac.2024.137174
• Khalil, R. A. M., El-Sawah, T. H., Alsulami, T., Zaidalkilani, A. T., Al-Farga, A., Elkot, W. F. (2024). Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder. 22, 20240081, https://npregional.dnb.de/objekte?iln=63&idn=1341432076
• Elkot, W. F., Alsulami, T., Malek, G., Abo-Srea, M. M., Abdallah, S. E., Al-Farga, A. & Elmahdy, A. (2025). Effect of using heart of date palm as a new source of protein, carbohydrates, and bioactive compounds on the characterization of low-fat camel milk ice cream, International Journal of Biological Macromolecules, 289, 138869. https://doi.org/10.1016/j.ijbiomac.2024.138869
• Khalil, R. A. M., Alsulami, T., Al-Farga, A., Abu-Taha, H. L., Elkot, W. F. (2025). Assessment of using sweet lupine flour as a rich source of carbohydrates and proteins on the biological and quality characteristics of low-fat ice cream. Food Chemistry 485, 144562, https://doi.org/10.1016/j.foodchem.2025.144562

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• https://orcid.org/0000-0002-0624-532X
• https://www.scopus.com/authid/detail.uri?authorId=57419540800
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• https://www.webofscience.com/wos/author/record/ACW-3200-2022