ملخصات الابحاث

المجالات البحثية

Analysis of triacylglycerols molecular species composition, total fatty acids, and sn-2 fatty acids positional distribution in different types of milk powders
Bacteriocin-like Substances Produced by Specific Strains of Lactic Acid Bacteria Isolated from Milk Products
CHEMICAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF PROCESSED CHEESE SPREAD ANALOGUES
Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese
Effect of oat flour supplementation on the physicochemical, microbiological and organoleptic properties of low fat probiotic labneh
Extraction, Partial Purification and Some Factors Affecting Milk Clotting Activity of A Milk Coagulant Prepared From Sunflower (Helianthus Annuus) Seeds
Fortification of probiotic stirred yoghurt by addition of apple and mango pulps

الابحاث العلمية

1 - Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese (2020).

2 - Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder (2020).

3 - Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder (2020).

4 - Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder (2020).

5 - : Effect of oat flour supplementation on the physicochemical, microbiological and organoleptic properties of low fat probiotic Labneh. (2019).

6 - Effect of oat flour supplementation on the physicochemical, microbiological and organoleptic properties of low fat probiotic labneh (2019).

7 - Effect of oat flour supplementation on the physicochemical, microbiological and organoleptic properties of low fat probiotic labneh (2019).

8 - Analysis of triacylglycerols molecular species composition, total fatty acids, and sn-2 fatty acids positional distribution in different types of milk powders (2019).

9 - The effects of crude phenolic-rich extract from mushroom (Agaricus bisporus) on shelf-life extension and quality attributes of the feta cheese (2019).

10 - Chemical, rheological and sensory characteristics of processed cheese spread analogues (2018).

11 - Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese (2018).

12 - Effect of some natural antioxidants on oxidative stability of ghee like product containing high levels of polyunsaturated fatty acids (2018).

13 - Bacteriocin-like Substances Produced by Specific Strains of Lactic Acid Bacteria Isolated from Milk Products (2018).

14 - IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS (2017).

15 - USE OF SOME DAIRY STARTER CULTURES AND SOME NON-STARTER CULTURE FOR ACCELERATION OF RAS CHEESE RIPENING استخدام بعض مزارع البادئات اللبنية وبعض المزارع غير البادئات لإسراع إنضاج الجبن الراس (2013).

16 - "Effect of smoking on the keeping quality of Ras cheese" تأثير التدخين على قوة حفظ الجبن الراس (2013).

17 - Utilization of sebestan plum fruit nectar (Cordia dichotoma Forst) in the manufacture of flavoured nutraceutical yoghurt drink" الاستفادة من نكتار لب ثمار المخيط Cordia dichotoma في صناعة مشروب اليوجورت ذو الخواص الوقائية (2013).

18 - CONSTRUCTION AND PERFORMANCE EVALUATION OF A CENTRIFUGAL MILK SEPARATOR تصنيــــع وتقييـــــــم أداء فــــــراز اللـــــــبن ذو الطــــــــرد المركــــــــــزي (2013).

19 - Quality of white soft cheese made with different vegetable oils as milk fat substitute جودة الجبن الأبيض الطري المصنع باستخدام الزيوت النباتية المختلفة كبديل لدهن اللبن (2013).

20 - "Detection of Staphylococcus aureus enterotoxins in milk, milk products as well as milk handlers in Sharkia Governorate". الكشف عن السموم المعوية لميكروب ستافيلوكوكس أوريوس في الألبان ومنتجاتها والقائمين بتداولها في محافظة الشرقية (2012).

21 - GROWTH AND SURVIVAL OF SOME LACTIC ACID BACTERIAL STRAINS IN CAMEL’S MILK نشاط بعض سلالات بكتيريا حمض اللاكتيك و البفيدوبكتيريا في لبن النوق (2009).

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