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Faculty of Agriculture: Department of Dairy Science
Total number of Publications in the Department of Dairy Science - Faculty of Agriculture is 198
Mohamed Eid Abd Allha Shenana | |
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# | Publication | Authors | Year | Localization |
1 | PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 1. COMPOSITION, MICROBIOLOGICAL QUALITY AND FLAVOUR CHANGES DURING STORAGE AT 5OC. MUIR, D. D.; U.-TECHNOL., 32: 41 – 49 | TAMIME, A. Y. ; SHENANA, M. E. AND DAWOOD, A. H. LABENSM.-WISS. | 1999 | International |
2 | QUALITY OF UF-FETTA LIKE CHEESE AS AFFECTED BY ADDING CULTURE OF Propinibacterium freudenrechii sub spp shermani and Lactobacillus rhamnous LC705 OR POTASSIUM SORBET. EL-ABASSY, M. M. Z AND SHENANA, M. E. ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 39: 395 – 406 | 2001 | Local | |
3 | A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk) | A.H. Bahnasawy a,*, M.E. Shenana b | 2004 | International |
4 | A MATHEMATICAL MODEL OF DIRECT SUN AND SOLAR DRYING OF SOME FERMENTED DAIRY PRODUCTS (KISHK). JOURNAL OF FOOD ENGINEERING 61: 309–319 | BAHNASAWY, A.H. AND SHENANA, M. E. | 2004 | International |
5 | COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS. | M. E. SHENANA, M. B. EL-ALFY, SANIA, M. ABDOU AND DALIA G. GEMIEL. EGYPTIAN J. DAIRY SCI., 42: 23 –36 (2014). | 2014 | Local |
6 | Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads | D. Donald Muir*1, Simon A.R. Williams2, Adnan Y. Tamime3 & M. E. Shenana3 | 1997 | International |
7 | COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIALS PROCESSED CHEESE SPREADS. MUIR, D. D.; INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 32: 279 – 287. | WILLIAMS, S. A. R.; TAMIME, A. Y. AND SHENANA, M. E. | 1998 | International |
8 | EFFECT OF FAT CONTENT, FAT REPLACERS AND EMULSIFYING SALTS ON HALF- AND LOW-FAT PROCESSED CHEESE SPREADS JOURNAL OF SAUDI SOCIETY FOR FOOD AND NUTRITION 1 | SAFINAZ EL-SHIBINY, SHENANA, M. E., G.F. EL-NAGAR AND SANIA M. ABDOU. | 2007 | International |
9 | EFFECT OF FEEDING HALF- FAT PROCESSED CHEESE SPREADS CONTENT CONTAINING DIFFERENT TYPES OF WHEY PROTEIN CONCENTRATES ON PLASMA LIPIDS OF RATS. J. AGRIC. SCI., MANSOURA UNIV., 32 (12) 10183 - 10191 | SALEH ZEINAB, A. SHENANA, M. E., ABEER, A. AFIEI, EL-NAGAR , G. M. AND SAFINAZ EL-SHIBINY. | 2007 | Local |
10 | EFFECTS OF PROBIOTIC KUMBO-YOGHURT ON CHOLESTERENMIA AND HISTOLOGICAL CHANGES IN CHOLESTEROL-FED RATS JOURNAL OF BIOLOGICAL CHEMISTRY AND ENVIRONMENTAL SCIENCES 1 (4) 807–823 | SHENANA, M. E. SHENANA, M. E.; HAFEZ, M. E; ATTIA, H. F; GAFOUR, W. A. AND OMNIA, M. | 2006 | Local |
11 | EFFECTS OF PROBIOTIC KUMBU-YOGHURT ON CHOLESTEROLEMIA AND HISTOLOGICAL CHANGES IN CHOLESTEROL-FED RATS | Shenana,*M.E.; Hafez*, M.E; Attia, H.F.**; Gafour,*** W.A. and Omnia, M** | 2006 | Local |
12 | ENERGY CONSUMED DURING MANUFACTURING OF CERTAIN DAIRY PRODUCTS ON A SMALL SCALE | Shenana, M. E. * and A. H. Bahnasawy** | 2002 | Local |
13 | ENERGY CONSUMPTION IN MANUFACTURE OF SOME DAIRY PRODUCTS ON A SMALL SCALE. THE 3RD SCIENTIFIC CONFERENCE OF AGRICULTURE SCIENCES, ASSIUT, OCT. 309 – 321 | BAHNASAWY, A.H. AND SHENANA, M. E. | 2002 | Local |
14 | EVALUATION OF HALLOUMI CHEESE AVAILABLE IN THE EGYPTIAN MARKETS. 4TH INTERNATIONAL CONFERENCE FOR FOOD INDUSTRIES QUALITY CONTROL. ALEXANDREA, EGYPT. 11 - 13 JUN 2002. 637 – 647 | OSMAN, S. G.; SANIA, M. A.; SHENANA, M. E.; AND AMAL. M. SADEK. | 2002 | Local |
15 | EVALUATION OF SOME PROCESSED CHEESE SPREADS AND SAUCES AVAILABLE IN THE EGYPTIAN MARKET. | EL-ALFY, MB; SHENANA, ME; GEMIEL, DALIA G; ABDOU, SANIA M. | 2017 | Local |
16 | EVALUATION OF WHEY SAMNA. PROC. 5TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY. 104 – 113,. | ABD EL-HADY, S. M.; DAWOOD, A.H.; MONTASSER, E. A. AND SHENANA, M. E. | 1992 | Local |
17 | FLUX BEHAVIOR AND ENERGY CONSUMPTION OF ULTRAFILTRATION (UF) PROCESS OF MILK. AUSTRALIAN JOURNAL OF AGRIC. ENG., 1(2):54 - 65 | BAHNASAWY, A.H. AND SHENANA, M. E. | 2010 | International |
18 | IMPROVEMENING OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM UF- BUFFALOES RETENTATE EGYPTIAN J. OF DAIRY SCI., 36: 257 - 270 | SANIA M. ABDOU; SHENANA, M. E.; EL-ALFY, M.B ; HASSAAN, H. M; AND NASR, W. I. | 2008 | Local |
19 | IMPROVEMENT OF NON–TRADITIONAL WHITE SOFT CHEESE MADE FROM FRESH MILK FORTIFIED WITH ADDING SKIM MILK POWDER AND VEGETABLE OILS USING DIFFERENT RATIOS OF STARTER CULTURE. | M.B.EL-ALFY;M.E.SHENANA;E.E.ISMAEL;W.A.GAFOUR ;AND A.M.ROSHDY | 2010 | Local |
20 | IMPROVING OF LOW-FAT PROCESSED CHEESE SAUCES USING DIFFERENT FAT REPLACERS. | SHENANA, ME; EL-ALFY, MB; GEMIEL, DALIA G AND ABDOU, SANIA M. | 2018 | Local |
21 | Isolation of Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512 as novel probiotics with immunomodulatory properties | Nahla M Mansour, Holger Heine, Sania M Abdou, Mohamed E Shenana, Mohamed K Zakaria, Ahmed El‐Diwany | 2014 | International |
22 | MAKING BIOYOGURT USING NEWLY ISOLATED LACTIC ACID BACTERIA WITH PROBIOTIC FEATURES | ania M. Abdou*, M.E. Shenana*, Nahla M. Mansour** and M.K. Zakaria** | 2015 | International |
23 | MICROSTRUCTURE OF FULL- AND LOW-FAT HALLOUMI CHEESE. ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 40: 359 - 368 | SHENANA, M. E. | 2002 | Local |
24 | New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures | Elkhtab, Ebrahim; El-Alfy, Mohamed; Shenana, Mohamed; Mohamed, Abdelaty; Yousef, Ahmed E | 2017 | International |
25 | NON–TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFIED WITH SKIM MILK POWDER AND DIFFERENT VEGETABLE OILS E.E. GAFOUR, AND A. M. ROSHDY | ISMAEL; M.B. EL-ALFY; M. E. SHENANA; W. A. | 2010 | Local |
26 | OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186 | SAFINAZ EL-SHIBINY, M.E. SHENANA, FIZA M. ASSEM, G.F. EL-NAGAR AND SANIA M. ABDOU. | 2008 | Local |
27 | PREPARATION AND PROPERTIES OF LOW FAT PROCESSED CHEESE SPREADS SAFINAZ EL-SHIBINY, INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2 (1): 13-22, | M.E. SHENANA, G.F. EL-NAGAR AND SANIA M. ABDOU. | 2007 | International |
28 | PREPARATION AND USE OF WHEY PROTEIN/CARRAGEENAN PARTICULATE IN LOW-FAT YOGHURT. M.E. EGYPTIAN J. OF DAIRY SCI., 35: 185- 193. | SHENANA, G.F. EL-NAGAR , SAFINAZ EL-SHIBINY, AND SANIA M. ABDOU. | 2007 | Local |
29 | Processed Cheese Analogues Incorporating Fat-Substitutes 1. Composition, Microbiological Quality and Flavour Changes During Storage at 5 8C | D. D. Muir, A. Y. Tamime*,M. E. Shenana and A. H. Dawood | 1999 | International |
30 | Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure | A. Y. Tamime*, D. D. Muir, M. E. Shenana, M. Kalab and A. H. Dawood | 1999 | International |
31 | PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 2. RHEOLOY, SENSORY PRECEPTION OF TEXTURE AND MICROSTRUCTURE. | TAMIME, A. Y.; MUIR, D. D.; SHENANA, M. E.; KALAB, M. AND DAWOOD, A. H. LABENSM.-WISS. U.-TECHNOL., | 1999 | International |
32 | PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240, | EL-NAGAR, G.F. AND SHENANA, M. E. | 1998 | Local |
33 | PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240,. | EL-NAGAR, G.F. AND SHENANA, M. E. | 1998 | Local |
34 | PRODUCTION OF HALLOUMI CHEESE FROM DIFFERENT TYPES OF MILK. OF DAIRY SCI., 30: 231 – 242 | SANIA, M. A. SHENANA, M. E.; OSMAN, S. G. AND AMAL. M. SADEK. EGYPT IAN J. | 2002 | Local |
35 | PRODUCTION OF LOW-FAT HALLOUMI CHEESE. E | SANIA, M. A.; SHENANA, M. E.; OSMAN, S. G. AND AMAL. M. SADEK. | 2003 | Local |
36 | PRODUCTION OF NEW FERMENTED DAIRY CEREAL PRODUCTS (KISHK) WITH DIFFERENT DRYING METHODS. 39: 2269 - 2280 | SHENANA, M. E.; BAHNASAWY, A.H. AND EL-DESOUKY, A..I. ANNALS OF AGRIC. SCI., MOSHTIOHER. | 2001 | Local |
37 | PRPERTIES OF UF-FETA LIKE CHEESE AS AFFECTED BY DIFFERENT PRESSURES DURING CONCENTRATION OF MILK ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 46: (1) 45 – 52. | SHENANA, M. E. AND BAHNASAWY, A.H. | 2008 | Local |
38 | SOME FACTORS AFFECTING PRODUCTION AND MILK COMPOSITION CHARACTERS IN A CROSSBREEDING EXPERIMENT INVOLVING GABALI AND V- LINE RABBITS IN EGYPT IRAQI, WORLD RABBIT SCIENCE 15: 151-159 | M. M., SHENANA, M. E. AND BASELGA, M. | 2007 | International |
39 | The potential effect of feeding white soft cheese containing vegetable oils on blood lipid profile and some enzymes of rats | M. E. Shenana; M. B. El-Alfy; E. A. Ismail; W. A. Gafour* and A. M. Roshdy * | 2015 | International |
40 | THEORETICAL AND EXPERIMENTAL STUDIES ON ULTRAFILTRATION (UF) PROCESS. THE 9TH INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD INDUSTRIES BETWEEN QUALITY AND COMPETITIVENESS, 4-7 APRIL, , 1-25. | BAHNASAWY, A.H. AND SHENANA, M. E. | 2009 | Local |
41 | USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. OF FOOD SCI., AND TECHNOLOGY SPECIAL CONFERENCE VOLUM PAGES 45 – 60 | EL-ALFY, M.B ; SHENANA, M. E.; HASSAAN, H. M; SANIA M. ABDOU; AND NASR, W. I. ALEX., J. | 2008 | Local |
42 | Utilization of Goat's milk in Making Functional Low-and Full-fat Yoghurt | G F El-Nagar, M B El-Alfy, M E Shenana, K A Soryal, Samah M El-Shafei | 2013 | Local |
43 | UTILIZATION OF NEW ANTIFUNGAL SUBSTANCES FOR PROLONGING AND PRESERVATION OF YOGHURT. (IN PRESS). IN PRESS | SHENANA, M. E. AND HAFEZ, M. E. | 2014 | Local |
44 | UTILIZATION OF SOME VEGETABLE OILS IN YOGHURT MANUFACTURE. ANNALS OF AGRIC. SCI., MOSHTIOHER, VOL. 36: 2405 - 2415. | ABD EL-ATY, M. A.; EL-NAGAR, G.F. SHENANA, M. E. | 1998 | Local |
45 | UTILIZATION OF UF- AND RO-RETENTATES IN ICE CREAM MAKING I EGYPTIAN J. OF DAIRY SCI., 35: 243 - 251 | SHENANA, M. E.; SANIA,M. ABDOU; HASSAAN, H. M; EL-ALFY, M.B AND NASR, W. | 2007 | Local |
ABD EL-ATY MOHAMED ABD EL–ATY | |
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# | Publication | Authors | Year | Localization |
1 | Biological and histopathological changes of rats as affected by feeding on cholesterol enriched diet containing probiotic soya fetta – like chesse.Annals of Agriculture Sci., Moshtohor 42 ( 4 ) 1743-1757 | El Alfy , M . B ; Younis , M . F ; Abd El Aty . A. M; Osman,SH.G. and Gafour,W , A. | 1950 | Local |
2 | Effect of Co2 addition to raw milk on its properties during storage in refrigerator.Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771, (). | El-Nagar, G.F., and Abd El-Atty, A.M. | 2004 | Local |
3 | Effect of using fat mimetics on the rheologica and sensory properties of low-fat ice cream.Annals of Agriculture Science, Moshtohor. 42(2): 631-641, (). | Abd El-Atty, A and El-Nagar, G.F. | 2004 | Local |
4 | Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115, (). | El-Nagar, G.F., and Abd El-Atty, A.M. | 2004 | Local |
5 | RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckii | G.F. El-Nagar; E.A.Y. Essawy*; S. Abd El-Hady; E. A. Montasser and M.N. Hamad* | 2008 | Local |
6 | The implication of using soy bean milk and probiotic bacteria for Fetta – like Chesse making . (). Annals of Agriculture Sci., Moshtohor 42 ( 4 ) 1727-1742 | El Alfy , M . B ; Younis , M . F ; Abd El -Aty . A. M; Osman,SH.G. and Gafour,W , A. | 2004 | Local |
7 | USING ULTRAFILTRATION TECHNIQUE IN MAKING WHITE SOFT CHEESE FROM CAMEL MILK | Sania M. Abdou*; A.M. Abd El-Aty*; M.E. Shenana* and G.M. Emara** | 2015 | International |
8 | Utilization of some vegetable oils in yoghurt manufacture.Annals of Agriculture Science, Moshtohor.36(4): 2405-2415, (). | Abd El-Atty, A., El-Nagar, G.F., and Shenana, M. | 1998 | Local |
Gamal Fahmy Abd Allah El-Nagar | |
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# | Publication | Authors | Year | Localization |
1 | Effect of Co2 addition to raw milk on its properties during storage in refrigerator. Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771, | El-Nagar, G.F., and Abd El-Atty, A.M. | 2004 | Local |
2 | Effect of exopolysaccharide-produced by lactic acid bacteria on rheological and sensory properties of low-fat yoghurt Annals of Agriculture Science, Moshtohor. 40(1): 335-350, | El-Nagar, G.F. | 2002 | Local |
3 | Effect of fat content, fat replacers and emulsifying salts on half and low-fat processed cheese spreads. J. of the Saudi Soc. for Food and Nutrition, Vol. 2 (1): 53-69 | Shenana, M.E.; El-Nagar G.F. El-Shibiny, Safinaz and Abdou, Sania M., | 2007 | Local |
4 | Effect of feeding half-fat processed cheese spreads containing different types of whey protein concentrates on plasma lipids of rats. J. Agric Sci. Mansoura Univ., 32 (12): 10183-10191, | Saleh, Zeinab A.; Shenana, M.E.; Abeer, Afifi A. El-Nagar, G.F. and, Safinaz, El-Shibiny. | 2007 | Local |
5 | Effect of fortification and some trials to increase the available nitrogen in whey on total milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 150-159, (1987). | Dawood, A., Abd El-Hady, S. Abdou, S. and El-Nagar, G.F., | 1987 | Local |
6 | Effect of using fat mimetics on the rheologica and sensory properties of low-fat ice cream. Annals of Agriculture Science, Moshtohor. 42(2): 631-641, | Abd El-Atty, A and El-Nagar, G.F. | 2004 | Local |
7 | Electrophoretic patterns of cow’s and buffalo’s milk, yoghurt and Domiati cheese proteins as affected by the preservation of milk with Lp-system and hydrogen peroxide. Annals of Agriculture Science, Moshtohor.32(1): 375-385, | Abdou, S., El-Dien, H., Dawood, A., Abd El-Hady, S. and El-Nagar, G.F., | 1994 | Local |
8 | Hydrogen peroxide as a milk preservative. Proc. 6 st Conf. Dairy Sci & Techn., 144-.154, | Abd El-Hady, S., Dawood, A., Abdou, S. and El-Nagar, G.F., | 1995 | Local |
9 | Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115, | El-Nagar, G.F., and Abd El-Atty, A.M., | 2004 | Local |
10 | Oxdative stability of processd cheese spreds as affected by added whey proteins/carrageenan particulate. J. Agric Sci. Mansoura Univ., 33(7): 5177-5186, . | El-Shibiny, Safinaz;, Shenana, M.E.; Faiza, M. Assem; El-Nagar, G.F. and Abdou, Sania M. | 2008 | Local |
11 | Preparation and Properties of Low Fat Processed Cheese Spreads International Journal of Dairy Science 2 (1): 13-22, | El-Shibiny, Safinaz, Shenana M.E, El-Nagar G.F. and Abdou, Sania M., | 2007 | Local |
12 | Preparation and use of whey protein / carrageenan particulate in making low-fat yoghurt. Egyptian Journal of Dairy Science Vol. 35: 185-193 | El-Shibiny, Safinaz Shenana, M.E. El-Nagar G.F., and Abdou, Sania M., | 2007 | Local |
13 | Production and acceptability of bio-yoghurt. Proc.7th Egyptian Conf. Dairy Sci. and Tech., 227-240, | El-Nagar, G.F., and Shenana, M.. | 1998 | Local |
14 | Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples. Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, | El-Alfy, M.B.; El-Nagar, G.F. Youis, M.F. and Atallah, A.A., | 2007 | Local |
15 | Rheological quality and stability of yog-ice cream with added fibers. V. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 525-536, | El-Nagar, G.F., and Kuri, | 2001 | Local |
16 | Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus DSMZ 20082. M.N. . Proc 11th Egyptian Conf. Dairy Sci. and Tech In press . | El-Nagar, G.F.; Essawy, E.A.Y.; Abd El-Hady, S.; Montasser, E. A. and Hamad, | 2010 | Local |
17 | Ripening acceleration and quality improvement of Gouda cheese with adding milk somatic cells. Annals of Agriculture Science, Moshtohor. 46(4):119-128 | El-Nagar, G.F., | 2008 | Local |
18 | Some trials to hydrolyse whey proteins and their effect on milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 161-171, | Abd El-Hady, S., Abdou, S., Dawood, A. and El-Nagar, G.F., | 1987 | Local |
19 | Suitability of whey as a culture medium for total bacterial count in milk. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 141-148, | Abdou, S., Dawood, A., Abd El-Hady, S. and El-Nagar, G.F., | 1987 | Local |
20 | The implication of cheese smoking on lactic acid bacteria and on histopathology of kidney and liver of rats. Annals of Agriculture Science, Moshtohor. 36(1): 461-474 | El-Alfy, M. El-Nagar, G.F., and El-Azony, M., | 1998 | Local |
21 | The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523, | El-Nagar, G.F., and Brennan, C. | 2001 | Local |
22 | Use of bacteriocins produced by some LAB as a natural preservative in yoghurt. Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, | El-Nagar, G.F.; El-Alfy, M.B.; Youis, M.F. and Atallah, A.A. | 2007 | Local |
23 | Utilization of H2O2 and Lp-system-treated milk in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science Vol. 24 No.1. 127-140, | Abdou, S., Dawood, A., Abd El-Hady, S. and El-Nagar, G.F., | 1996 | Local |
24 | Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990, | El-Nagar, G.F., Younis, M., Osman, Sh. and Ageina,T. | 2002 | Local |
25 | Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004 | Younis, M., El-Nagar, G.F.,Osman, Sh. and Ageina,T. | 2002 | Local |
26 | Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415, | Abd El-Atty, A., El-Nagar, G.F., and Shenana, M. | 1998 | Local |
27 | Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt. Annals of Agriculture Science, Moshtohor, 47(2): 63-76 | El-Nagar, G.F., | 2009 | Local |
Mohamed Bedir M.El-alfy | |
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# | Publication | Authors | Year | Localization |
1 | BIOLOGICAL AND HISTOPATHOLOGICAL CHANGES OF RATS AS AFFECTED BY FEEDING ON CHOLESTROL ENRICHED DIET CONTAINING PROBIOTIC SOYA FETA LIKE-CHEESE. ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.42(4):1743-1757,(2004)) | EL-ALFY,M.B.;ABD EL-ATYA.M.;YOUNIS,M.F.;OSMAN,SH.G.AND GAFOUR, W.A.; . | 2004 | Local |
2 | CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS OF MILK FROM FOOT- AND MOUTH DISEASE (FMD) INFECTED COWS . ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.36 (2):949-956,(1998) | EL-ALFY,M.B. | 1998 | Local |
3 | EFFECT OF IMPROVED NON-TRADITIONAL WHITE SOFT CHEESE ON HYPERCHOLESTEROLEMIC FEED RATS. IN PRESS | M.E. SHENANA; M.B.E ALFY;E.A. GAFOUR AND A. M. ROSHDY | 2010 | Local |
4 | EFFECT OF MICROWAVE ON CREAM EL-ALFY,M.B.;EL-ABBASSY,M.Z.;ANDABD EL-RAHMAN,A.A.. ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.31(2):JUNE | 1993 | Local | |
5 | EFFECT OF SOME TECHNOLOGICAL ASPECTS ON BACTERIOLOGICAL AND CHEMICAL CHANGES OF MILK PRODUCED FROM COWS INFECTED WITH LUMPY SKIN DISEASE EL-ALFY,M.B.; AND FARAG, A.A.; ZAGAZIG J.AGRIC.,RES.,(1990) VOL.17 (5) | 1990 | Local | |
6 | EFFECT OF USING HYDROGEN PEROXIDE AND LECTOPEROXIDASE SYSTEM AS MILK PRESERVATIVES ON SOME MICROFLORA OF MILK AND HISTOPATHOLOGICAL CHANGES OF LIVER AND KIDNEY OF RATS. ; ANNALS OF AGRIC SC., MOSHTOHOR,VOL.36 (1):413-427 | EL-ALFY ,M .B. ABD EL-ATY,A.M.AND EL-AZZAWY,M.H. | 1998 | Local |
7 | ENHANCEMENT OF BLUE CHEESE FLAVOUR USING SODIUM DEDECYL SULPATE AND LIPASE . A.A. FARAG ; M.E. ALY; AND M.B.EL-ALFY DIE NAHRUNG 36 (1992)1,1-7 | 1992 | Local | |
8 | ENHANCING DOMIATTI CHEESE RIPENING BY PROTEOLYTIC/ LIPOLYTIC PREPARATION ANNALS OF AGRIC SC., MOSHTOHOR,VOL.36(2):937-947 | EL-ALFY,M.B. | 1998 | Local |
9 | Improvement of non–traditional white soft cheese made from fresh milk fortified with adding skim milk powder and vegetable oils using different ratios of starter | M.B. El-Alfy; M. E. Shenana; E.A. Ismail; W. A. Gafour* and A. M. Roshdy * | 2010 | Local |
10 | IMPROVEMENT OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM BUFFALOES UF-RETENTATE UNDER PRESSIN | SANIA M. ABDOU, SHENANA, M. E;EL-ALFY,M.B.;HASSAN,H.M.;AND NASR, W.I. | 2008 | Local |
11 | MANUFACTURE OF ZABADY BY INCREASING THE TOTAL SOLIDS WITH DIFFERENT METHODS. . ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.28(2):JUNE | MONTASSER E.A.; AND EL-ALFY,M.B.; | 1990 | Local |
12 | Non–traditional white soft cheese from Fresh milk with added skim milk powder and different vegetable oils | E.A. Ismail; M.B. El-Alfy; M. E. Shenana; W. A. Gafour*, and A. M. *Roshdy | 2010 | Local |
13 | ORGANOCHLORINE, ORGANOPHOSPHORUS, AND CARBNATE PEATISIDE RESIDUES IN MILK AND THEIR PERSISTENCE DURING MILK PROCESSING. ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.34(1):301-311 | EL-ALFY, M.B.;AND DARWISH, A. A. | 1996 | Local |
14 | POTENTIAL OF MAKING RAS CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION AND RECOMBIATION TECHNIQUES. EGYPTIAN J.DAIRY SCI.,32:163-173 (2004) | A.A.HEFNY;M.B.EL-ALFY;W.I.NASR ANDSANIA ,M.ABODOU; | 2004 | Local |
15 | PREPARATION AND PROPORTIES OF POWDERED BEVERAGE BASED ON CARROT JUICE AND UF-MILK PERMEATE EGYPTIAN J. DAIRY SCI.;22 | SAFINAZ EL-SHIBINY, SANIA M. ABDOU M.B.EL-ALFY AND NAHLA MANSOUR | 1994 | Local |
16 | PREPARATION AND PROPORTIES OF POWDERED BEVERAGE BASED ON KARKADEH EXTRACT IN PERMEATE. , EGYPTIAN J. DAIRY SCI.23 | SANIA M.ABDOU; SAFINAZ EL-SHIBINY, M.B.EL- ALFY ;AND NAHLA MANSOUR | 1995 | Local |
17 | PROBIOTIC RAS CHEESE MADE FROM CONCENTRATED MILK BY ULTRAFILTRATIONS OR RECOMBINATION TECHNIQUES. ,EGYPTIAN J. DAIRY SCI.,31:319-333 | SANIA M. ABDOU, M.B.EL- ALFY;A.A.HEFNY AND W.I.NASR | 2003 | Local |
18 | PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM ROW MILK SAMPLES ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.45(4):1511-1524(2007) | EL-ALFY,M.B.;EL- NAGAR,G.F.;YOUNIS,M.F.;AND ATALLAH, A.A,; | 2007 | Local |
19 | PRODUCTION OF NON –TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFID WITH SKIM MILK POWDER AND DIFFERENT VEGETABALE OILS. IN PRESS | E. E. ISMAEL; M. B. EL-ALFY ;M.E. SHENANA; W.A. GAFOUR AND A.M. ROSHDY; | 2010 | Local |
20 | THE IMPLICATION OF USING SOYABEAN MILK AND PROBIOTIC BACTERIA FOR FETA-LIKE CHEESE MAKING .; ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.42(4):1727-1742,(2004)) | EL-ALFY,M.B.;YOUNIS ,M.F.;ABD EL-ATY,A.M.;OSMAN,SH.G. AND GAFOUR,W.A. | 2004 | Local |
21 | THE IMPLICATIONS OF CHEESE SMOKING ON LACTIC ACID BACTERIA AND ON HISTOPATHIOLOGY OF KIDNEY AND LIVER OF RATS ANNALS OF AGRIC SC., MOSHTOHOR, VOL.36 (1): 461-474 | EL-ALFY M.B.; EL-NAGAR G.F. ;AND EL-AZZAWY,M.H.; | 1998 | Local |
22 | The potential hypercholesterolemic effect of feeding rats on improved non– traditional white soft cheese supplemented with vegetable oils and starter cultures | M. E. Shenana; M.B. El-Alfy;; E.A. Ismail; W. A. Gafour* and A. M. Roshdy | 2012 | Local |
23 | ULTRAFILTRATION OF BUFFALOES MILK . M. HOFI ;M.B.EL-ALFY;AND M.Z.EL-ABBASSY EGYPTIAN J.APPL.SCI.,7(5) 430-436 | 1992 | Local | |
24 | USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A NATURAL PRESERVATIVE IN YOGHURT. ;ANDATALLAH,A.A. ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.45(4):1497-1510(2007) | EL-NAGAR,G.F.;EL ALFY,M.B.;.YOUNS,M.F. | 2007 | Local |
25 | USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. EL-;ACCEPTED IN 5TH CONF. FOOD& DAIRY SCI.& TECHN.ALEXANDRIA (4-6 MARCH)2008 | ALFY, M.B.;SHENANA ,M.E.; HASSAAN,H.M.;SANIA M.ABDOU; AND NASR W.I. | 2008 | Local |
26 | UTILIZATION OF BUTTER MILK IN DOMIATTI LIKE CHEESE MAKING. APPL. SCI.;13(9) | M.B.EL-ALFY, M. F. YOUNIS ,A. H. DAWOOD AND F.A.ABD- ALLH EGYPTIAN J. | 1998 | Local |
27 | UTILIZATION OF UF-AND RO-RTENTATES IN ICE CREAM MAKING , EGYPTIAN J. DAIRY SCI.,35:243- 251 | M.E. SHENANA;SANIA,M.ABDOU;H.M.HASSAN;M.B .EL-ALFY;AND W.I.NASR | 2007 | Local |
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Sania Mahmoud Ahmed Abdo | |
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# | Publication | Authors | Year | Localization |
1 | Utilization of H2O2 and LP-system treated milk in the manufacture of Domiati cheese. | Abdou, S. M., Dawood, A. H., Abd El-Hady, S. M., & El-Nagar, G. F | 1996 | International |
2 | A Study On Preparation Of Pancreatic Extract And Its Stability During Storage | A.h. Dawood; S.m. Abd El-hady; S.m. Abdou; M.b. El-aify | 1988 | International |
3 | Acceleration of domiati cheese ripening by using pancreatic extract | S.M. Abd El-Hady, A.H. Dawood, Sania M. Abdou, M.B. El-Aify. | 1988 | International |
4 | Acid development in cows’ and buffaloes’ butter in relation to fat oxidation | Ibtisam I. Ghita, Sania M. Abdou, A. E. Abou Dawood | 1977 | International |
5 | COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS. | M. E. SHENANA, M. B. EL-ALFY, SANIA, M. ABDOU AND DALIA G. GEMIEL | 2014 | International |
6 | Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads | Safinaz El-Shibiny, ME Shenana, GF El-Nagar, Sania M Abdou | 2007 | International |
7 | Electrophoretic patterns of cow's and buffalo's milk, yoghurt and Domiati cheese proteins as affected by the preservation of milk with Lp-system and hydrogen peroxide | SM Abdou, HM Fakhr-El-Dien, AH Dawood, SM Abd-El-Hady, GF El-Nagar | 1994 | Local |
8 | EVALUATION OF HALLOUMI CHEESE AVAILABLE IN THE EGYPTIAN MARKETS | OSMAN, S. G.; SANIA, M. A.; SHENANA, M. E.; AND AMAL. M. SADEK. | 2002 | International |
9 | hydrogen peroxide as a milk preservative | S.M. AM El-Hady,. 33. A.H dawood, Sania M Abdou and G F El-Nagar. | 1995 | International |
10 | IMPROVING THE TEXTURAL PROPERTIES OF NOZZARELLA CHEESE MADE FROM UF-BUFFLO MILK RETENTATE | SaniaM.Abdou*, M.EShenans,* M.BEL-AFLFY,* H.M.Hassan,**:and W.I.NASR,** | 2008 | Local |
11 | Isolation and characterization of bacteriocins produced by Bifidobacterium lactis BB-12 and Bifidobacterium longum BB-46 | FA Saleh, AM Kholif, EM El-Sayed, SM Abdou, S El-Shibiny | 2004 | International |
12 | Major phospholipid fractions of goats’ milk | A. E. Abou Dawood, Sania M. Abdou, Ibtisam I. Chita. | 1977 | International |
13 | oxidative stability of processed cheese spreads as affected by added whey proteins/ carrageenan particulate | El-Shibiny, Safinaz E. ; M.E. Shenana; Faiza M. Assem; - G.F. El-Nagar and Sania M. Abdou | 2008 | International |
14 | Preparation and Properties of Low Fat Processed Cheese Spreads | El-Shibiny, Safinaz, Shenana M.E, El-Nagar G.F. and Abdou, Sania M., | 2007 | International |
15 | preparation and properties of powdered beverages based on karkadeh extract in permeate | SANIA, M. A; | 1995 | International |
16 | Preparation and properties of set fermented milk containing inulin and different probiotics | GA Ibrahim, N Sh Mehanna, DA Gad El-Rab, MH Abd-El-Salam, AM Kholif, SM Abdou, S El-Shibiny | 2004 | International |
17 | Preparation and use of whey protein/carrageenan particulate in making low-fat yoghurt | ME Shenana, GF El-Nagar, S El-Shibiny, SM Abdou | 2007 | International |
18 | preparation of powdered pancreatic extract with different methods | Sania M. Abdou; A.h. Dawood; S.m. Abd El-hady; M.b. El-aify | 1988 | Local |
19 | Production of Halloumi Cheese From Different Types of Milk | SANIA, M. A. SHENANA, M. E.; OSMAN, S. G. AND AMAL. M. SADEK. | 2002 | International |
20 | production of low-fat halloumi cheese | SANIA, M. A.; SHENANA, M. E.; OSMAN, S. G. AND AMAL. M. SADEK. | 2003 | International |
21 | Production of processed cheese using Cheddar cheese and cheese base. 3. Compositional quality | YOUNIS, M.F., TAMIME, A.Y., DAVIES, G., HUNTER, E.A ., DAWOOD, A.H. & ABDOU, SANIA, M. | 1991 | International |
22 | Production of processed cheese using cheddar cheese and cheese base. 4. Microbiological and organoleptic qualities | M.F.YOUNIS; A.Y.TAMIME; G. DAVIES; E.A.HUNTER; A.H.DAWOOD; SANIA M. ABDOU | 1991 | Local |
23 | Some trials to hydrolyse whey proteins and their effect on milk bacterial count. | Abd El-Hady, S., Abdou, S., Dawood, A. and El-Nagar, G.F. | 1987 | International |
24 | Studies on cephalotyre (Ras) cheese coating. II.-Effect on ripening | SM Abdou, AHM Dawood, AM Yousef, GA Mahran | 1977 | International |
25 | USING UITRAFILTERED(UF) Retentate in Mozzarella Cheese Making | EL-Alfy,M.B,Shenana,M.E.,Hassan,H.M,Sani M.Abdou&Nasr,W.L* | 2008 | Local |
Atallah Abd Elrazk Atallah Mabrouk | |
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# | Publication | Authors | Year | Localization |
1 | Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain | Atallah A | 2018 | International |
2 | Biosynthesis of BACTERIOCINS AND APPLICATION IN DAIRY PRODUCTS | ATAALLAH Abd El-Razek Atallah Mabrouk Ghoniem | 2000 | Local |
3 | Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca- caseinate and spirulina | Atallah A Atallah; Osama M Morsy; Dalia G Gemiel | 2020 | International |
4 | Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract | Atallah A. Atallah; Dalia G. Gemiel | 2020 | International |
5 | Development of new functional beverages from milk permeate using some probiotic bacteria and fruits pulp.Egyptian Journal of Dairy Science,43:111-125(2015). | Atallah, A. A. | 2015 | Local |
6 | Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt | Atallah AA and Morsy KM | 2017 | International |
7 | 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) | El-Alfy, M. B., Shenana, M. E., El-Nagar, G. F., and Atallah, A. A. | 2012 | Local |
8 | Influence of lactic acid bacteria, royal jelly and bee pollen grains on the characterization of produced yoghurt | A. A. Atallah | 2015 | International |
9 | Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk | A A Atallah; OM Morsy; W Abbas;E G Khater | 2022 | Local |
10 | Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage | Barakat, H.; Mohamed, A.; Gemiel, D.G.; Atallah, A.A. | 2021 | International |
11 | Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage | A A Atallah;EA Ismail; H M Yehia;M F Elkhadragy; AS Aloufi; DG Gemiel | 2022 | International |
12 | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis | Atallah, A.A.; Osman, A.; Sitohy, M.; Gemiel, D.G.; El-Garhy, O.H.; Azab, I.H.E.; Fahim, N.H.; Abdelmoniem, A.M.; Mehana, A.E.; Imbabi, T.A. | 2021 | International |
13 | Preparation and properties of functional beverages based on probiotic milk permeate and fruit pulps | A. A. Atallah | 2015 | International |
14 | Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs | Atallah A Atallah; Dalia G Gemiel | 2020 | International |
15 | Preparation of Non-Dairy Soft Ice Milk with Soy Milk | Atallah A. Atallah and Hassan Barakat | 2017 | International |
16 | PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM RAW MILK SAMPLES.Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, (2007). | El-Alfy, M.B.; El-Nagar, G.F.; Younis, M.F. and Atallah, A.A. | 2006 | Local |
17 | Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps | A. A. Atallah | 2015 | Local |
18 | Production of probiotic yoghurt fortified by using bee honey, beet molasses, date honey and pomegranate honey | G.A.I. Ghazal* and A. A. Atallah | 2016 | Local |
19 | Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging | 2022 | International | |
20 | Quality and microstructure of freeze-dried yoghurt forti fi ed with additives as protective agents | Elsayed A. Ismail; Ahmed A. Aly; Atallah A. Atallah | 2020 | International |
21 | Shelf-life of Domiati cheese under modified atmosphere packaging | A. A. Atallah; Amany M. El-Deeb; Entsar N. Mohamed | 2020 | International |
22 | The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains | Atallah AA | 2016 | International |
23 | USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A NATURAL PRESERVATIVE IN YOGHURT.Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, (2007) | El-Nagar, G.F.; El-Alfy, M.B.; Younis, M.F. and Atallah, A.A. | 2007 | Local |
Elsayed Elsayed Ali Ismail | |
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# | Publication | Authors | Year | Localization |
1 | Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius) | OMAR A ALHAJ; ALI A METWALLI; ELSAYED A ISMAIL; HATEM S ALI; ABDULRAHMAN S AL-KHALIFA; and ARA D KANEKANIAN | 2017 | International |
2 | Antioxidative activity of camel milk casein hydrolysates | AA Al-Saleh, AAM Metwalli, EA Ismail, OA Alhaj | 2014 | International |
3 | Autolysis detection and evaluation of some lactic acid bacteria by renaturing sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and polymerase chain reaction assays | AA Al‐Saleh, EA Ismail, AA Metwalli | 2014 | International |
4 | Characterisation of pSMA23, a 3.5 kbp plasmid of Lactobacillus casei, and application for heterologous expression in Lactobacillus. | Sudhamani M, Ismaiel E, Geis A, Batish V, Heller KJ. | 2008 | International |
5 | Characterization and genetic improvement of Lactobacilli for application in probiotic dairy products | E E A Ismail | 2010 | International |
6 | Characterization of temperate Lactobacillus gasseri phage LgaI and its impact as prophage on autolysis of its lysogenic host strains | EA Ismail, H Neve, A Geis, KJ Heller | 2009 | International |
7 | Effect of inulin supplementation on rheological properties of low-fat ice cream | EA Ismail, AA Al-Saleh, AAM Metwalli | 2013 | International |
8 | Effect of Seed Germination Periods on Protein Profile, Enzymatic Activity, and Chemical Composition of Some Fenugreek (Trigonella foenum-graecum L) Types | Elsayed A. Ismail, Mohamed F. Serag El-Din, Mahmoud A.-H. Mohamed | 2015 | Local |
9 | Effects of Camel Casein Hydrolysate Addition on Microbiological and Rheological Properties of Yoghurt | A ALSALEH, A Metwalli, E Ismail, A Alkhalifa | 2015 | International |
10 | Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia | RS Aljumaah, FF Almutairi, E Ismail, MA Alshaikh, A Sami, M Ayadi | 2012 | International |
11 | Heat stability of camel milk proteins after sterilisation process | OA Alhaj, AAM Metwalli, EA Ismail | 2011 | International |
12 | Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods | Hassan Ibrahem Abdullah Amqizal, Hassan Abdullah Al-Kahtani, Elsayed Ali Ismail, Khizar Hayat, , , Irwandi Jaswir | 2017 | International |
13 | IMPROVEMENT OF NON–TRADITIONAL WHITE SOFT CHEESE MADE FROM FRESH MILK FORTIFIED WITH ADDING SKIM MILK POWDER AND VEGETABLE OILS USING DIFFERENT RATIOS OF STARTER CULTURE. | M.B.EL-ALFY; M.E.SHENANA; E.E.ISMAEL; W.A.GAFOUR ; A.M.ROSHDY | 2010 | Local |
14 | Method of making a fermented dairy product from camel milk | Omar Amin Alhaj, Abdulrahman Saleh Al-Khalifa, Ali Ahmed Metwalli, Elsayed Ismail, Hatem Salamah Ali | 2017 | International |
15 | Non–traditional white soft cheese from Fresh milk with added skim milk powder and different vegetable oils | Ismail E. A., M. B. El-Alfy, M. E. Shenana, W. A. Gafour, A. M. Roshdy | 2010 | Local |
16 | Physicochemical properties of probiotic frozen yoghurt made from camel milk | AA AL‐SALEH, AAM Metwalli, EA Ismail | 2008 | International |
17 | Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate | Ali A. Metwalli , Elsayed A. Ismail , Manal F. Elkhadragy and Hany M. Yehia | 2023 | International |
18 | Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques | Hassan A. Al-Kahtani, Elsayed A. Ismail, Mohammed Asif Ahmed | 2016 | International |
19 | Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging | Atallah A. Atallah , Elsayed A. Ismail , Hany M. Yehia , Manal F. Elkhadragy and El-Sayed G. Khater | 2022 | International |
20 | Structural Characteristics of Camel-Bone Gelatin by Demineralization and Extraction | Hassan A. AL-Kahtani, Irwandi Jaswir, Elsayed A. Ismail, Mohammed Asif Ahmed, Ademola Monsur Hammed, Saeed Olorunnisola | 2016 | International |
21 | The Ability of Some Starter Cultures to Increase the Conjugated Linoleic Acid Level in Cow and Camel Milks | AM Al-Khdier, AA Al-Saleh, HM Abu-Tarboush, EA Ismail, AA Metwalli | 2014 | International |
22 | The effect of urea and formaldehyde on heat coagulation time (HCT) of camel milk | AAM Metwalli, EA Ismail*, OA Alhaj, FS Saleh, K. A and Ibrahim | 2013 | International |
23 | The potential hypercholesterolemic effect of feeding rats on improved non–traditional white soft cheese supplemented with vegetable oils and starter cultures | M. E. Shenana; M.B. El-Alfy;; E.A. Ismail; W. A. Gafour* and A. M. Roshdy | 2010 | Local |
Dalia Gamal Ahmed Gamil | |
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# | Publication | Authors | Year | Localization |
1 | 1- Composition and properties of some market dried infant formulas in comparison with human, cows and buffaloes milk. | M. E. Shenana, M.B. El-Alfy, Sania, M. Abdou and Dalia G Gemiel. | 2014 | International |
2 | 2- New infant formulas from cows' milk supplemented with modified whey. | Sania, M. Abdou, M.B. El-Alfy, M. E. Shenana and Dalia G Gemiel | 2014 | International |
3 | Characterization of functional low-fat yogurt enriched with whey protein concentrate, Cacaseinate and spirulina | Atallah A Atallah, Osama M Morsy & Dalia G Gemiel | 2020 | International |
4 | Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract | Atallah A. Atallah* and Dalia G. Gemiel | 2020 | Local |
5 | Evaluation of some processed cheese spreads avaliable in the Egyptian market | Mohamed elalfy, mohamed shenana,dalia gamal, sania m abdo | 2017 | International |
6 | Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage | Hassan Barakat 1,2,* , Ahmed Mohamed 3 , Dalia G. Gemiel 4 and Atallah A. Atallah 4 | 2021 | Local |
7 | Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage | Atallah A. Atallah 1,* , Elsayed A. Ismail 1 , Hany M. Yehia 2,3 , Manal F. Elkhadragy 4 , Abeer S. Aloufi 4 and Dalia G. Gemie | 2022 | International |
8 | Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis | Atallah A. Atallah 1,* , Ali Osman 2,*, Mahmoud Sitohy 2 , Dalia G. Gemiel 1 , Osams H. El-Garhy 3 , Islam H. El Azab 4 , Nadia. H. Fahim 5 , Abdelmoniem M. Abdelmoniem 6 , Amir E. Mehana 7 and Tharwat A. Imbabi 3 | 2022 | International |
9 | Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs | Atallah A. Atallah*, Dalia G. Gemiel | 2020 | International |
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Ezzat Abdel Kalik Montasser | |
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# | Publication | Authors | Year | Localization |
1 | - ENGLISH LANGUAGE COURSE DURING 1982 AT BRITISH COUNCIL INSTITUTE, EGYPT. | 1982 | Local | |
2 | ENGAGED IN THE FOLLOWING ADMINISTRATIVE ACTIVITIES: - Participated in a research project titled “Utilization of whey as by-products from dairy" during the period of 1992 to 1994 which was fully sponsored by the National Agric. Res. Center, Egypt. | 1992 | Local | |
3 | RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckiisubsp. helveticus DSMZ 20082.Proc 11th Egyptian Conf. Dairy Sci. and Tech In press | G.F. El-Nagar; E.A.Y. Essawy*; S. Abd El-Hady; E. A. Montasser and M.N. Hamad | 2010 | Local |
Ebrahim Samir Omar Elkhtab | |
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# | Publication | Authors | Year | Localization |
1 | Antibacterial activity of some natural preservative materials and their effect on characteristics of yoghurt | Ebrahim S. Elkhtab Mohamed Bedir M. El-alfy, Mohamed E. Shenana, M. Abd El-Aty | 2011 | Local |
2 | New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures | Ebrahim Elkhtab, Mohamed El-Alfy, Mohamed Shenana, Abdelaty Mohamed and Ahmed E. Yousef | 2017 | International |
3 | THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY | Mohamed El_Alfy, Mohamed Shenana, Abdelaty Mohamed, Ahmed E. Yousef and Ebrahim Elkhtab | 2016 | Local |
Abdelaziz El-Sayed El-Barbary | |
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# | Publication | Authors | Year | Localization |
1 | Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (Wpc). | M. E. Shenana ; M.B. El-Alfy ; G.F. El-Nagar; and A.E. El-Barbary | 2020 | Local |
2 | Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (Wpc). | M. E. Shenana ; M.B. El-Alfy ; G.F. El-Nagar; and A.E. El-Barbary | 2020 | Local |
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Eman yasser abdelzaher | |
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Esraa Esmael Mohamed Abed El-Gwad Abo ofa | |
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khaled Gamal Ahmed Ali Elbarbary | |
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# | Publication | Authors | Year | Localization |
1 | Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat | Khaled G. EL-barbary | 2024 | Local |
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Mai Hussien Ahmed shallan | |
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rania galal abdelattif elsadek | |
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# | Publication | Authors | Year | Localization |
1 | Improvement of physical and chemical properties of some low-fat dairy products | Sania M. Abdou, Shenana, M.E., El.Nagar, G.F. and Abd Elatif, Rania Galal | 2020 | Local |
2 | Improving the quality of low-fat ice cream using some fat replacers | Sania M. Abdou, Shenana, M.E., El.Nagar, G.F. and Abd Elatif, Rania Galal | 2020 | Local |
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Salma Mosaad Abdelrahman Elshaer | |
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