Publications in journals:
1. Abdalla, M.O.; G.L.Christen and P.M. Davidson (1993). Chemical composition of and Listeria monocytogees survival in white pickled cheese. J. Food Prot., 56 (10):841-846
2. Abdalla, M.O.; P.M. Davidson and G.L. Christen (1993). Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. J. Food Prot., 56 (11):972-976
3.Martin, Y.G. and Abdalla, M.O. (1997). Milk yield and composition of Saanen goats under Sudan conditions. Sudan J. Vet. Sci. Anim. Husb., 36(1,2):36-43.
4.Abdel Razig, A.K. and Abdalla, M.O. (1997). Effect of storage period on the quality of white soft cheese. . Sudan J. Vet. Sci. Anim. Husb., 36(1,2):28-35.
5.Abdalla, M.O. and Abdel Razig, A.K. (1997). Effect of type of milk on the quality of white soft cheese. University of Khartoum J. Agric. Sci., 5(2):147-157
6.Abdalla, M.O. and Abdel Razig, A.K. (1998). Effect of storage period on ripening of white soft cheese (Jibna baida). . Sudan J. Vet. Sci. Anim. Husb., 36(1,2):138-143.
7.Adam, D. A.; Abdalla, M.O. and Elharith, M. (2000). Effect of storage period on the chemical composition and sensory characteristics of yoghurt made from soymilk, Albuhuth, 8 (1):210-221
8.Elsheikh, A.N. and Abdalla, M.O. (2001). Effect of type of milk on the yield, physico-chemical and sensory characteristics of Mudaffara cheese. Sudan J. Anim. Prod., 14:1-9
9.Abdalla, M.O.; Abdalla, A.H. and Nour, M.A.A. (2001). Manufacture and evaluation of fruit yoghurt. Sudan J. Anim. Prod., 14:11-19
10.Abdalla, M.O.M. and Mohamed, N.S. (2009). Effecct of storage period on chemical composition and sensory characteristics of vacuum package white soft cheese. Pakistan J. Nutr., 8(2): 145-147
11.Abdalla, M.O.M. and Mohmed, N.S. (2009). Effect of cooking and vacuum packaging on chemical composition and sensory characteristics of white soft cheese. J. Applied Sci. Res. 5(10): 1421-1424
12.Hassan, B.A. N.; Abdalla, M.O.M. and Nour, A.M. A. (2009). Microbiological quality ofheat-treated milk during storage. Pakistan J. Nutrition, 8(12:1845-1848
13.Abdalla, M.O.M. and Ibrahim, N. M. N. (2010). Chemical and microbiological evaluation of Mozzarella cheese during storage. Australian Journal of Basic and Applied Sciences, 4(3): 532-536
14.Mohammed, H. S. E. and Abdalla, M.O.M. (2010). Microbiological characteristics and sensory evaluation of low salt white soft cheese. U. of K. J. Agric. Sci., 18 (1): 92-104.
15.Abdalla, M.O.M. and Somaia Zonnoon Abdel Nabi Ahmed (2010). Evaluation of microbiological quality of Sudanese fermented dairy product ‘Mish’ during storage. Advance Journal of Food Science and Technology, 2(3): 155-158.
16.Abdalla, M.O.M. and El Imam Hassan Sulieman Mohammed (2010). Effect of storage period on the microbiological and sensory characteristics of cooked low salt White Soft Cheese (GebnaBeyda). Pakistan J. Nutr., 9 (3): 205-208.
17.Abdalla, M.O.M. and Ismael Mohammed Abdalla Adam (2010). Quality evaluation of set yoghurt produced by two factories in Khartoum State, Sudan. U. of K. J. Agric. Sci., 18 (2):250-262.
18.Abdalla, M.O.M. and Somaia Zonnoon Abdel Nabi Ahmed (2010). Chemical composition of Mish “a traditional fermented dairy product” from different plants during storage. Pakistan J. Nutr., 9(3):209-212.
19.Abdalla, M.O. M. and Daffalla, S.M. (2010). Comparison of chemical and microbiological parameters of charcoal versus gas and solar energy treated milk. Advance Journal of Food Science and Technology, 2(5):286-290.
20.Abdalla, M.O.M. and Hussain, K.I.S. (2010). Enumeration and identification of Microflora in Roub, A Sudanese traditional fermented dairy product.British Journal of Dairy Sciences 1(2): 30-33.
21.Abdalla, M.O.M.; Ali, D.A.A. and Mohamed, B.E. (2010). Extraction, milk-clotting activity measurements and purification of Solanum dubium Fresen (Gubbain) for cheesemaking. World Journal of Dairy and Food Sciences, 5(2):152-159.
22.Abdalla, M.O.M. and Ahmed, I.O. (2010). Effect of heat treatment, level of sodium chloride, calcium chloride on the chemical composition of white cheese. Res. J. Anim. Vet. Sci., 5: 69-72.
23.Abdalla, M.O.M.; El Haj, N.H.M.; Suleiman, T.A. and Elsiddig, H.M.O. (2010). Evlalution of the quality of repacked whole milk powder available in Khartoum State, Sudan. U.of K. J. Vet. Med. Anim. Prod., 1(2):34-47
24.Suleiman T. A., Abdalla, M.O.M., El Haj, N. H.M. and Elsiddig, H. M.O.(2011). Chemical and microbiological evaluation of processed cheese available in Khartoum market, Sudan. American Journal of Food and Nutrition, 1(1):28-33.
25.Kheir, S.E.O., El Owni, O.A.O.and Abdalla, M.O.M. (2011). Comparison of quality of Sudanese white cheese (Gibna Bayda) manufactured with Solanum dubium fruit extract and rennet. Pakistan Journal of Nutrition, 10 (2): 106-111
26.Abdalla, M.O.M., Kheir, S.E.O.andEl Owni, O.A.O. )(2011). Effect of extraction method, ammonium sulphate concentration, temperature and pH on milk-clotting activity of Solanum dubium fruit extract. Advance Journal of Food Science and Technology, 3(1):40-44.
27Abdalla, M.O.M., Kheir, S.E.O. and El Owni, O.A.O. (2011). Effect of storage period on the quality of Sudanese white cheese (Gibna Bayda) manufactured with Solanum dubium Extract. U. of K. Journal of Agricultural Sciences, 19(2):202-217.
28.El Owni, O.A.O.,Kheir, S.E.O.and Abdalla, M.O.M. (2011). Extraction and characterization of Solanum dubium (Gubbain) fruit extract. Australian Journal of Basic and Applied Sciences, 5(9):213-218.
29.Abdalla, M.O.M. and Elhagaz, M.M.F. (2011). The impact of applying some hygienic practices on raw milk quality in Khartoum State, Sudan. J. Agric. Biolog. Sci., 7(2): 169-173
30.Abdalla, M.O.M.and Tarik, M.A.R. (2012). Some quality measures of pasteurized milk produced in Khartoum State, Sudan. U. of K. Journal of Agricultural Sciences, 20(3):347-361
31.Abdalla M.O.M., Hassabo, A.A. and Elsheikh, N.A.H. (2013). Assessment of some heavy metals in waste water and milk of animals grazed around sugar cane plants in Sudan. Livestock Research for Rural Development. Volume 25, Article #212. http://www.lrrd.org/lrrd25/12/abda25212.htm
32.Fawi, N.M.T. and Abdalla, M.O.M. (2013). Milk preferences of consumers and effect of the marketing mix on consumers’ purchase decision of dairy products. Indian Journal of Marketing, 43(2): 57-62.
33.Abdalla, M.O.M., Elsiddig, H. M.O., El Haj, N. H.M. and Suleiman T. A. (2013). Chemical and microbiological evaluation of braided cheese (Mudaffara). U. of K. J. Agric. Sci., 21(2):253-268.
34.Abdalla, M.O.M.; Fawi, M.T. N.; Ahmed, S.O.M.; Mohamed, E.G. and Ahmed, E.M.G. (2015).
Quality Evaluation of Stirred Yoghurt Flavoured with Guddaim (Grewia tenax) Fruit. Asian Journal of Agriculture and Food Sciences, 3(1): 27-33
35.Elsheikh, N.A.H.; Rahamtalla, S.A. and Abdalla, M.O.M. (2015). Chemical Composition of Raw Milk Produced and Distributed In Khartoum State, Sudan. Asian Journal of Agriculture and Food Sciences, 3(1):34-39.
36.Abdalla, M.O.M., Rahamtalla, S.A. and Mohamed, F.A. (2015). Physicochemical and microbiological characteristics and economic aspects of butter oil (samin) produced from whey. Journal of Scientific Research and Reports, 8(1): 1-7.
37.Ahmed, S.S.J., Abdalla, M.O.M. and Rahamtalla, S.A. (2016). Microbiological quality of cows’ milk butter processed in Khartoum State, Sudan. British Microbiology Research Journal, 11(1):1-10.
38.Abdalla, M.O.M., Rahamtalla S.A. and Ahmed, S.S.J.. Physicochemical and sensory characteristics of cows’ milk butter processed in Khartoum State, Sudan. Open Veterinary Journal (submitted for publication).
39.Harun, K.I.I., Abdalla, M.O.M and ElOwni O.A.O. Chemical composition of Mudaffara cheese manufactured by Solanum dubium coat extract and chymosin. University of Khartoum Journal of Veterinary Medicine and Animal Production (submitted for publication).
40.Yassin, H.A.M., Abdalla, M.O.M and ElOwni O.A.O. Chemical composition of Mozzarella cheese manufactured by Solanum dubium coat extract and chymosin. University of Khartoum Journal of Veterinary Medicine and Animal Production (submitted for publication).
41.Abdalla, M.O.M , Elsayed, Z.E.A. and Nour, A.A.M. Effect of Source of Heat and Storage Period on Physicochemical and Microbiological Characteristics of Goat Milk. International Journal of Dairy Science and Processing, 2(4):18-23.
Papers under preparation:
1.Abdalla, M.O.M.; Ahmed,O.M.M.; Idris, E.G. and Ahmed, E.G. Quality attributes and consumer acceptance of yoghurt flavoured with Grewia tenax (Guddaim) fruit.
2.Hassan, H.A.F and Abdalla, M.O.M. Sensory Characteristic and Economic Value of Whey-based Mish: a Sudanese Fermented Dairy Product
3.Hassan, H.A.F. and Abdalla, M.O.M. Microbiological Quality of Whey-based Mish: a Sudanese Fermented Dairy Product
4.Hassan, H.A.F. and Abdalla, M.O.M. Chemical Composition of Whey-based Mish: a Sudanese Fermented Dairy Product
5.Mohamed, A.F and Abdalla, M.O.M.Chemical, microbiological and economic aspects of butter oil (samn)
produced from whey
6.Abdalla, M.O.M. and Ahmed, J.S.S.Microbiological characteristics of butter processed locally in Khartoum State
7.Ahmed, J.S.S. and Abdalla, M.O.M.Physicochemical and sensory characteristics of butter processed locally in Khartoum State, Sudan
8.Abdalla, M.O.M., Elsayed, A.Z. and Nour M.A.A. Effect of source of heat and storage period on the quality of goat milk
9.Abdalla, M.O.M., Nour M.A.A. and Elsayed, A.Z. Effect of source of heat and storage period on the quality
of sheep milk
Publications presented in conferences and meetings:
