Gamal Fahmy Abd Allah El-Nagar|Publications

Benha University

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Prof. Gamal Fahmy Abd Allah El-Nagar :: Publications:

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Number of publications is 34

Title

1- Using of some probiotic bacteria strains in making functional Ras cheese. (In Press)

2-Production of low-fat free Labneh Using Exopolysaccharides Producing LAB. Egyptian J. Dairy SCI., ONLINE. (2022).

3-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

4-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

5-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

6-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).

7-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).

8-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).

Abstract' | Full paper

9-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).

Abstract' | Full paper

10-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).

11-Ripening acceleration and quality improvement of Gouda cheese with adding milk somatic cells. Annals of Agriculture Science, Moshtohor. 46(4):119-128 (2008).

12-Preparation and Properties of Low Fat Processed Cheese Spreads International Journal of Dairy Science 2 (1): 13-22, (2007).

13- Use of bacteriocins produced by some LAB as a natural preservative in yoghurt. Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, (2007).

Abstract' | Full paper

14-Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples. Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, (2007).

Abstract' | Full paper

15- 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).

16-Preparation and use of whey protein / carrageenan particulate in making low-fat yoghurt. Egyptian Journal of Dairy Science Vol. 35: 185-193, (2007).

17-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).

18-Effect of Co2 addition to raw milk on its properties during storage in refrigerator. Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771, (2004).

19-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).

20-Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115, (2004).

21-Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004, (2002).

22-Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990, (2002).

23-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).

24-The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523, (2001).

25-Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, vol 55, No (2) P. 89-93 (2002)

26-Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415, (1998).

27-Production and acceptability of bio-yoghurt. Proc.7th Egyptian Conf. Dairy Sci. and Tech., 227-240, (1998).

28-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).

29-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).

30-Hydrogen peroxide as a milk preservative. Proc. 6 st Egyptian Conf. Dairy Sci & Techn., 144-.154, (1995).

31-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).

32-Suitability of whey as a culture medium for total bacterial count in milk. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 141-148, (1987).

33-Some trials to hydrolyse whey proteins and their effect on milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 161-171, (1987).

34-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).

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