Elsayed Elsayed Ali Ismail|Publications

Benha University

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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 32

Title

1-Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat

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

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

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

5- Assessment Of Probiotic Lactic Acid Bacteria Isolation, differentiation, and assessment of probiotic lactic acid bacteria from customary Egyptian dairy products by using molecular biological methods

6-Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry

7-Extraction and properties characterization of gelatin from camel skin (Potential Halal gelatin) and production of gelatin nanoparticles

8-Molecular detection of methicillin heat-resistant Staphylococcus aureus strains in pasteurized camel milk in Saudi Arabia

9-Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents

10-Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

11-Heat resistance and presence of genes encoding staphylococcal enterotoxins evaluated by multiplex-PCR of Staphylococcus aureus isolated from pasteurized camel milk

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

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

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

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

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

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

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

19-Antioxidative activity of camel milk casein hydrolysates

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

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

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

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

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

25-Heat stability of camel milk proteins after sterilisation process

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

Abstract' | Full paper

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

28-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.

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

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

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

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

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