Elsayed Elsayed Ali Ismail|Publications

Benha University

Staff Search: Go

You are in:Home/Publications
Prof. Elsayed Elsayed Ali Ismail :: Publications:

Research Fields

Probiotics and Prebiotics

Bioactive peptides

Food and Dairy Biotechnology

Lactic Acid Bacteria

Halal Food

Functional Foods

Number of publications is 23

Title

1-Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate

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

3-Method of making a fermented dairy product from camel milk

4-Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)

5-Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods

6-Structural Characteristics of Camel-Bone Gelatin by Demineralization and Extraction

7-Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques

8-Effects of Camel Casein Hydrolysate Addition on Microbiological and Rheological Properties of Yoghurt

9-Effect of Seed Germination Periods on Protein Profile, Enzymatic Activity, and Chemical Composition of Some Fenugreek (Trigonella foenum-graecum L) Types

10-Autolysis detection and evaluation of some lactic acid bacteria by renaturing sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and polymerase chain reaction assays

11-The Ability of Some Starter Cultures to Increase the Conjugated Linoleic Acid Level in Cow and Camel Milks

12-Antioxidative activity of camel milk casein hydrolysates

13-The effect of urea and formaldehyde on heat coagulation time (HCT) of camel milk

14-Effect of inulin supplementation on rheological properties of low-fat ice cream

15-Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia

16-Heat stability of camel milk proteins after sterilisation process

17-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.

18-Non–traditional white soft cheese from Fresh milk with added skim milk powder and different vegetable oils

19-The potential hypercholesterolemic effect of feeding rats on improved non–traditional white soft cheese supplemented with vegetable oils and starter cultures

Abstract' | Full paper

20-Characterization and genetic improvement of Lactobacilli for application in probiotic dairy products

21-Characterization of temperate Lactobacillus gasseri phage LgaI and its impact as prophage on autolysis of its lysogenic host strains

22-Characterisation of pSMA23, a 3.5 kbp plasmid of Lactobacillus casei, and application for heterologous expression in Lactobacillus.

23-Physicochemical properties of probiotic frozen yoghurt made from camel milk

Google Scholar

Acdemia.edu

Research Gate

Google Plus

Youtube

Wordpress

Instagram

Mendeley

Zotero

Evernote

ORCID

Scopus