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Number of Publications

10 Number of Publications

Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging

MDPI 2022
Full Paper Abstract

Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

Licensee MDPI, Basel, Switzerland. 2022
Abstract

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Licensee MDPI, Basel, Switzerland. 2022
Abstract

Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

Licensee MDPI, Basel, Switzerland. 2021
Abstract

Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage

Licensee MDPI, Fermentation, Switzerland. 2021
Abstract

Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs

Published by Science and Education Publishing 2020
Full Paper Abstract

Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca- caseinate and spirulina

Published with license by Taylor & Francis Group, LLC. © 2020 2020
Abstract

Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract

Egyptian Journal of Food Science 2020
Full Paper Abstract

Quality and microstructure of freeze-dried yoghurt forti fi ed with additives as protective agents

Published by Elsevier Ltd. 2020
Abstract

Shelf-life of Domiati cheese under modified atmosphere packaging

Elsevier Inc. and Fass Inc. 2020
Abstract