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Number of publications : 23
Biosynthesis of BACTERIOCINS AND APPLICATION IN DAIRY PRODUCTS
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PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM RAW MILK SAMPLES.Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, (2007).
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USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A NATURAL PRESERVATIVE IN YOGHURT.Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, (2007)
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Growth and survival of some probiotic bacteria under manufacturing conditions of yoghurt and Ras cheese.EGYPTIAN JOURNAL OF DAIRY SCIENCE. 40(2): 123-133, (2012)
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Development of new functional beverages from milk permeate using some probiotic bacteria and fruits pulp.Egyptian Journal of Dairy Science,43:111-125(2015).
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Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps
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Preparation and properties of functional beverages based on probiotic milk permeate and fruit pulps
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Influence of lactic acid bacteria, royal jelly and bee pollen grains on the characterization of produced yoghurt
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The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains
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Production of probiotic yoghurt fortified by using bee honey, beet molasses, date honey and pomegranate honey Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt
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Preparation of Non-Dairy Soft Ice Milk with Soy Milk
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Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain
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Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs
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Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca- caseinate and spirulina Quality and microstructure of freeze-dried yoghurt forti fi ed with additives as protective agents Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract
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Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging
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Shelf-life of Domiati cheese under modified atmosphere packaging
Research Fields
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