Publication From Year: Publication TO Year:

Faculty of Agriculture: Department of Dairy Science

Total number of Publications in the Department of Dairy Science - Faculty of Agriculture is 219

Elsayed Elsayed Ali Ismail
Local Publication (7)
International Publication (25)
Total (32)
# Publication Authors Year Localization
1 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 EBRAHIM ELKHTAB, ELSAYED ISMAIL 2021 International
2 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
3 Antioxidative activity of camel milk casein hydrolysates AA Al-Saleh, AAM Metwalli, EA Ismail, OA Alhaj 2014 International
4 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
5 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
6 Characterization and genetic improvement of Lactobacilli for application in probiotic dairy products E E A Ismail 2010 International
7 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
8 Effect of inulin supplementation on rheological properties of low-fat ice cream EA Ismail, AA Al-Saleh, AAM Metwalli 2013 International
9 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
10 Effects of Camel Casein Hydrolysate Addition on Microbiological and Rheological Properties of Yoghurt A ALSALEH, A Metwalli, E Ismail, A Alkhalifa 2015 International
11 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
12 Extraction and properties characterization of gelatin from camel skin (Potential Halal gelatin) and production of gelatin nanoparticles Mohammed Asif Ahmed a , Hassan A. Al-Kahtani a , Irwandi Jaswir b , Hamza AbuTarboush a , Elsayed A. Ismail 2020 International
13 Heat resistance and presence of genes encoding staphylococcal enterotoxins evaluated by multiplex-PCR of Staphylococcus aureus isolated from pasteurized camel milk Hany M. YehiaCorresponding Author ORCID logo ; Elsayed A. Ismail; Zeinab K. Hassan; Abdulrahman H. Al-masoud; Mosffer M. Al-Dagal 2019 International
14 Heat stability of camel milk proteins after sterilisation process OA Alhaj, AAM Metwalli, EA Ismail 2011 International
15 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
16 Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry Ismail, E. A; El-Alfy M. B.; Shenana, M.E. and Al-Dubai*, N. S.M 2021 Local
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. M.B.EL-ALFY; M.E.SHENANA; E.E.ISMAEL; W.A.GAFOUR ; A.M.ROSHDY 2010 Local
18 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
19 Molecular detection of methicillin heat-resistant Staphylococcus aureus strains in pasteurized camel milk in Saudi Arabia Amani H Aljahani 1, Khaloud M Alarjani 2, Zeinab K Hassan 3, Manal F Elkhadragy 4 5, Elsayed A Ismail 6, Abdulrahman H Al-Masoud 7, Hany M Yehia 2020 International
20 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
21 Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt Elsayed A. Ismail1*, Mohamed E. Shenana1 , Mohamed B. El-Alfy1 , Ehab A. Essawy2 , and Sanaa E. Abd El-Halim2 2020 Local
22 Physicochemical properties of probiotic frozen yoghurt made from camel milk AA AL‐SALEH, AAM Metwalli, EA Ismail 2008 International
23 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. Gemiel 2022 International
24 Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat Khaled G. EL-barbary, Elsayed Ismail, Abdelaty M. Abdelaty, mohamed B. El-Alfy 2024 Local
25 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
26 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
27 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
28 Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents Elsayed A. Ismail a,* , Ahmed A. Aly b , Atallah A. Atallah 2020 International
29 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
30 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
31 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
32 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
ABD EL-ATY MOHAMED ABD EL–ATY
Local Publication (7)
International Publication (1)
Total (8)
# 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
Local Publication (32)
International Publication (2)
Total (34)
# Publication Authors Year Localization
1 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, (2007). Saleh, Zeinab A.; Shenana, M.E.; Abeer, Afifi A. El-Nagar, G.F. and, Safinaz, El-Shibiny. 2007 Local
2 Use of bacteriocins produced by some LAB as a natural preservative in yoghurt. Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, (2007). El-Nagar, G.F.; El-Alfy, M.B.; Youis, M.F. and Atallah, A.A. 2007 Local
3 Using of some probiotic bacteria strains in making functional Ras cheese. (In Press) Shenana, M.E., El-Alfy, M.B., El-Nagar, G.F., and Atallah, A.A. 2025 Local
4 A comparative study on bioactive compounds and antioxidant activity of some fresh and dried herbs and spices. Egypt J.APPl.Sci.,32(10):255-269. (2017 El-Alfy, M.B.; Shenana, M.E; El-Nagar, G.F.; Essawy, E.A. and Roshdy, A.M. 2017 Local
5 Effect of Co2 addition to raw milk on its properties during storage in refrigerator. Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771, (2004). El-Nagar, G.F., and Abd El-Atty, A.M. 2004 Local
6 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, (2002). El-Nagar, G.F. 2002 Local
7 Effect of fat content, fat replacers and emulsifying salts on half and low-fat processed cheese spreads. J. of the Saudi Society for Food and Nutrition, Vol. 2 (1): 53-69 ( 2007). Shenana, M.E.; El-Nagar G.F. El-Shibiny, Safinaz and Abdou, Sania M., 2007 Local
8 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
9 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, (2004). Abd El-Atty, A and El-Nagar, G.F. 2004 Local
10 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, (1994). Abdou, S., El-Dien, H., Dawood, A., Abd El-Hady, S. and El-Nagar, G.F., 1994 Local
11 Growth and survival of some probiotic bacteria under manufacturing conditions of yoghurt and Ras cheese. Egyptian Journal of Dairy Science Vol. 40(2): 123-133 (2012). El-Alfy, M.B., Shenana M.E, El-Nagar, G.F., and Atallah, A.A. 2012 Local
12 Hydrogen peroxide as a milk preservative. Proc. 6 st Egyptian Conf. Dairy Sci & Techn., 144-.154, (1995). Abd El-Hady, S., Dawood, A., Abdou, S. and El-Nagar, G.F., 1995 Local
13 Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115, (2004). El-Nagar, G.F., and Abd El-Atty, A.M., 2004 Local
14 Improving the quality of low-fat ice cream using selected some fat replacers. 5th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Hurghada. Egypt 8-11 Sania, M. Abdou; Shenana, M.E; El-Nagar, G.F. and Abd Elatif Rania Galal 2020 Local
15 Oxdative stability of processd cheese spreds as affected by adding particulated whey proteins/carrageenan concentrate (PWPC). J. Agric Sci. Mansoura Univ., 33(7): 5177-5186, (2008). El-Shibiny, Safinaz;, Shenana, M.E.; Faiza, M. Assem; El-Nagar, G.F. and Abdou, Sania M. 2008 Local
16 Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (WPC). 5th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Hurghada. Egypt 8-11 Shenana, M.E.; El-Alfy, M.B.; El-Nagar, G.F. and El-barbary, A.E. 2020 Local
17 Preparation and Properties of Low Fat Processed Cheese Spreads International Journal of Dairy Science 2 (1): 13-22, (2007). El-Shibiny, Safinaz, Shenana M.E, El-Nagar G.F. and Abdou, Sania M., 2007 Local
18 Preparation and use of whey protein / carrageenan particulate in making low-fat yoghurt. Egyptian Journal of Dairy Science Vol. 35: 185-193, (2007). El-Shibiny, Safinaz Shenana, M.E. El-Nagar G.F., and Abdou, Sania M., 2007 Local
19 Production and acceptability of bio-yoghurt. Proc.7th Egyptian Conf. Dairy Sci. and Tech., 227-240, (1998). El-Nagar, G.F., and Shenana, M.. 1998 Local
20 Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples. Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, (2007). El-Alfy, M.B.; El-Nagar, G.F. Youis, M.F. and Atallah, A.A., 2007 Local
21 Production of low-fat free Labneh Using Exopolysaccharides Producing LAB. Egyptian J. Dairy SCI., ONLINE. (2022). El-Nagar, G.F.; Sania, M. Abdou; Shenana, M.E and Abd Elatif Rania Galal. 2022 Local
22 Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, vol 55, No (2) P. 89-93 (2002) El-Nagar, G.F., and Kuri, 2001 International
23 Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus . Proc 11th Egyptian Conf. Dairy Sci. and Techn. 249-268 (2010). El-Nagar, G.F.; Essawy, E.A.Y.; Abd El-Hady, S.; Montasser, E. A. and Hamad, 2010 Local
24 Ripening acceleration and quality improvement of Gouda cheese with adding milk somatic cells. Annals of Agriculture Science, Moshtohor. 46(4):119-128 (2008). El-Nagar, G.F., 2008 Local
25 Some trials to hydrolyse whey proteins and their effect on milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 161-171, (1987). Abd El-Hady, S., Abdou, S., Dawood, A. and El-Nagar, G.F., 1987 Local
26 Suitability of whey as a culture medium for total bacterial count in milk. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 141-148, (1987). Abdou, S., Dawood, A., Abd El-Hady, S. and El-Nagar, G.F., 1987 Local
27 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, (1998). El-Alfy, M. El-Nagar, G.F., and El-Azony, M., 1998 Local
28 The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523, (2001). El-Nagar, G.F., and Brennan, C. 2001 Local
29 Utilization of goat's milk in making functional low- and full- fat yoghurt. Bulletin of the National Research Center. Vol. 38 (2) 131-148 (2013). El-Nagar, G.F., El-Alfy, M.B., Shenana, M.E., Soryal, K.A. and El-Shafei, Samah M. 2013 International
30 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, (1996). Abdou, S., Dawood, A., Abd El-Hady, S. and El-Nagar, G.F., 1996 Local
31 Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990, (2002). El-Nagar, G.F., Younis, M., Osman, Sh. and Ageina,T. 2002 Local
32 Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004, (2002). Younis, M., El-Nagar, G.F.,Osman, Sh. and Ageina,T. 2002 Local
33 Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415, (1998). Abd El-Atty, A., El-Nagar, G.F., and Shenana, M. 1998 Local
34 Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt. Annals of Agriculture Science, Moshtohor, 47(2): 63-76 (2009). El-Nagar, G.F., 2009 Local
Mohamed Bedir M.El-alfy
Local Publication (27)
International Publication (1)
Total (28)
# 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 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 , Ahmed E. Yousef 2017 International
13 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
14 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
15 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
16 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
17 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
18 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
19 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
20 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
21 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
22 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
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 2012 Local
24 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
25 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
26 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
27 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
28 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
Mohamed Eid Abd Allha Shenana
Local Publication (29)
International Publication (16)
Total (45)
# 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
Sania Mahmoud Ahmed Abdo
Local Publication (5)
International Publication (20)
Total (25)
# 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
Local Publication (9)
International Publication (15)
Total (24)
# 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 Investigation of Encapsulated Lactic Acid Bacteria under Simulated Gastrointestinal Conditions Esraa E. Aboofa; Mohamed B. El-Alfy; Abd El-Aty M. Abdelaty; Atallah A. Atallah 2025 Local
10 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
11 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
12 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
13 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
14 Preparation and properties of functional beverages based on probiotic milk permeate and fruit pulps A. A. Atallah 2015 International
15 Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs Atallah A Atallah; Dalia G Gemiel 2020 International
16 Preparation of Non-Dairy Soft Ice Milk with Soy Milk Atallah A. Atallah and Hassan Barakat 2017 International
17 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
18 Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps A. A. Atallah 2015 Local
19 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
20 Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging 2022 International
21 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
22 Shelf-life of Domiati cheese under modified atmosphere packaging A. A. Atallah; Amany M. El-Deeb; Entsar N. Mohamed 2020 International
23 The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains Atallah AA 2016 International
24 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
Dalia Gamal Ahmed Gamil
Local Publication (2)
International Publication (7)
Total (9)
# 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
Ezzat Abdel Kalik Montasser
Local Publication (3)
International Publication (0)
Total (3)
# 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
Local Publication (2)
International Publication (3)
Total (5)
# Publication Authors Year Localization
1 Amino Acids, Solubility, Bulk Density and Water Holding Capacity of Novel Freeze-Dried Cow’s Skimmed Milk Fermented with Potential Probiotic Lactobacillus plantarum Bu-Eg5 and Lactobacillus rhamnosus Bu-Eg6 Ahmed Hameed, Ebrahim Elkhtab etal. 2021 International
2 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
3 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
4 Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1 Marwa Saad, Hagar Abdrabou, Ebrahim Elkhtab etal. 2022 International
5 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 Elsayed Abdelaziz Elsayed Elbarbary
Local Publication (2)
International Publication (0)
Total (2)
# 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
khaled Gamal Ahmed Ali Elbarbary
Local Publication (1)
International Publication (0)
Total (1)
# 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
rania galal abdelattif elsadek
Local Publication (2)
International Publication (0)
Total (2)
# 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
Eman yasser abdelzaher
Local Publication (0)
International Publication (0)
Total (0)
Esraa Esmael Mohamed Abed El-Gwad Abo ofa
Local Publication (1)
International Publication (0)
Total (1)
# Publication Authors Year Localization
1 Investigation of Encapsulated Lactic Acid Bacteria under Simulated Gastrointestinal Conditions Esraa E. Aboofa, Mohamed B. El-Alfy, Abd El-Aty M. Abdelaty, Atallah A. Atallah 2025 Local
Mai Hussien Ahmed shallan
Local Publication (0)
International Publication (0)
Total (0)
Mustafa Kamal Fetouh khalil
Local Publication (0)
International Publication (0)
Total (0)
Nada Ismail Marei
Local Publication (0)
International Publication (0)
Total (0)
Salma Mosaad Abdelrahman Elshaer
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Total (0)