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Number of Publications

10 Number of Publications

Impact of some essential oils on the quality aspect and shelf-life of plain yoghurt

2013
Abstract

Variations in some heavy metals’ level during processing of soft cheese

2013
Abstract

Effect of Bacteriocin Extracted from Lactobacillus acidophilus on the Shelf-life of Pasteurized Milk

2012
Full Paper Abstract

Identification of novel antibacterial peptides isolated from a commercially available casein hydrolysate by autofocusing technique

2012
Abstract

THE EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE

2011
Abstract

Novel Antibacterial Lactoferrin Peptides Generated by Rennet Digestion and Autofocusing Technique.

2009
Abstract

Novel Antibacterial Lactoferrin Peptides Generated by Rennet Digestion and Autofocusing Technique. Abstract of the 6th NIZO Dairy Conference for functional dairy ingredients. Holland

2009
Abstract

Isolation and characterization of novel antibacterial peptides from hydrolyzed lactoferrin and commercially available casein. Abstract of the 22nd Association for Functional Food peptides meeting, Branch of Japanese society of Food Engineering. Conference room No. 807, p7, International Conventional Center, Osaka, Japan

2009
Abstract

Potent Antibacterial Peptides from Lactoferrin by Rennet Digestion. Abstracts of the 47 Annual meeting of Kinki Branch of Japanese Society for Nutrition and Food Sciences. A11, p 28, Nara Women’s University, Nara, Japan

2008
Abstract

Fate of E. coli O157: H7 in plain yoghurt during refrigerated storage. 2nd international symposium of food science, Mansora University, Egypt

2005
Abstract